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    Food Frequency Questionnaire (FFQ)

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    Novita Sari
    This document discusses food frequency questionnaires (FFQs) as a method for dietary surveys at the individual level. It provides information on: 1. The principles and uses of FFQs, which assess the frequency of consumption of a limited number of foods over a specified period, typically 6 months to 1 year. FFQs can be qualitative or semi-quantitative. 2. The procedure for administering FFQs, which involves asking respondents how often they consume listed foods and selecting a frequency category. Semi-quantitative FFQs also include estimated portion sizes. 3. The advantages of FFQs which include their simplicity, low cost, ability to assess dietary patterns in large samples and use in epidemiological studies. Limit

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    Food Frequency Questionnaire (FFQ)

    Uploaded by

    Novita Sari
    430 views23 pages
    This document discusses food frequency questionnaires (FFQs) as a method for dietary surveys at the individual level. It provides information on: 1. The principles and uses of FFQs, which assess the frequency of consumption of a limited number of foods over a specified period, typically 6 months to 1 year. FFQs can be qualitative or semi-quantitative. 2. The procedure for administering FFQs, which involves asking respondents how often they consume listed foods and selecting a frequency category. Semi-quantitative FFQs also include estimated portion sizes. 3. The advantages of FFQs which include their simplicity, low cost, ability to assess dietary patterns in large samples and use in epidemiological studies. Limit

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    This document discusses food frequency questionnaires (FFQs) as a method for dietary surveys at the individual level. It provides information on: 1. The principles and uses of FFQs, which assess the frequency of consumption of a limited number of foods over a specified period, typically 6 months to 1 year. FFQs can be qualitative or semi-quantitative. 2. The procedure for administering FFQs, which involves asking respondents how often they consume listed foods and selecting a frequency category. Semi-quantitative FFQs also include estimated portion sizes. 3. The advantages of FFQs which include their simplicity, low cost, ability to assess dietary patterns in large samples and use in epidemiological studies. Limit

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    430 views23 pages

    Food Frequency Questionnaire (FFQ)

    Uploaded by

    Novita Sari
    This document discusses food frequency questionnaires (FFQs) as a method for dietary surveys at the individual level. It provides information on: 1. The principles and uses of FFQs, which assess the frequency of consumption of a limited number of foods over a specified period, typically 6 months to 1 year. FFQs can be qualitative or semi-quantitative. 2. The procedure for administering FFQs, which involves asking respondents how often they consume listed foods and selecting a frequency category. Semi-quantitative FFQs also include estimated portion sizes. 3. The advantages of FFQs which include their simplicity, low cost, ability to assess dietary patterns in large samples and use in epidemiological studies. Limit

    Copyright:

    © All Rights Reserved
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    Download as pdf or txt
    of 23

    FOOD FREQUENCY

    QUESTIONNAIRE (FFQ)
    Indah Yuliana, M.Si
    METODE SURVEI KONSUMSI
    Level Nasional Level Rumah Tangga Level Individu
    1. Food Balance 1. Food Account 1. 24-Hour Recall
    Sheet Method Method
    2. Total Diet Studies 2. HH Food Record 2. Repeated 24-h
     Market basket 3. HH 24-H Recall Recalls
    studies Method 3. Estimated Food
     Individual food Records
    items 4. Weighed Food
     Duplicate Records
    portion studies 5. Dietary History
    3. Universal Product 6. Food Frequency
    Codes and Questionnaire
    Electronic
    Scanning Devices
    PEMILIHAN METODE SURVEI KONSUMSI
    LEVEL INFORMASI YANG PENDEKATAN METODE YANG DIPILIH
    DIDAPATKAN
    One Mean Nutrient Intake of a Single 24-hr / Single weighed or
    group estimated food record, with a large
    number of subject and adequate
    representation of all days of the week
    Two Proportion of population Replicate observation on each
    ”at risk” individual or a subsample using 24-hr or
    weighed or estimated 1-d food records
    Three Usual intakes of nutrients Multiple replicates of 24-hr or food
    in individuals for ranking records or a semiquantitative food
    within a group frequency questionnaire
    Four Usual intakes of foods or Even larger number of recalls or records
    nutrients in individuals for for each individual. Alternatively, a
    counseling or for semiquantitative food frequency
    correlation or regression questionnaire or a dietary history can be
    analysis used
    FIGURE: THE FOUR LEVELS OF OBJECTIVES IN MEASURING NUTRIENT
    INTAKES AND METHODS WHICH CAN BE USED TO MEET THE
    OBJECTIVES

    LEVEL 1 LEVEL 2 LEVEL 3 LEVEL 4


    Mean nutrient Proportion of Usual intake of Usual intakes of
    intake of a group population at risk nutrients in foods / nutrients in
    individuals for individuals for
    ranking within a counseling or for
    group correlation or
    regression analysis
    At least 2
    All days of the replicates in
    week equally sub-sample
    represented
    Replicated in all Replicated in all

    SINGLE MULTIPLE
    24hr-recall / food 24hr-recall / food Semi Quantitative- Diet History
    records / weighed records / weighed FFQ
    diet records diet records
    DEFINISI
    • FFQ  kualitatif pola konsumsi pangan (kebiasaan)

    Kuesioner

    Daftar Frekuensi penggunaan


    pangan pangan
    Pangan
    Kelompok Pangan Tidak
    musiman/ Harian Mingguan Bulan Tahun
    pangan spesifik hari besar pernah

    Catatan: List bahan makanan biasanya ≤ 100 yang berkontribusi


    terhadap zat gizi terkait
    FFQ SQ-FFQ
    SEMIKUANTITATIF FFQ

    Penambahan ukuran porsi


    pangan yang dikonsumsi

    Ukuran porsi dapat berupa


    kecil, sedang, besar

    Disesuaikan dengan survei gizi


    di masing-masing negara
    PRINSIP DAN PENGGUNAAN
    • Dapat digunakan sebagai food frequency semi
    kuantitatif jika menggunakan porsi/berat makanan
    • Dapat digunakan untuk individu atau kelompok berisiko,
    co. melihat hubungan kebiasaan makan dan penyakit
    kronik
    • Menilai frekuensi makanan yang dikonsumsi pada
    periode tertentu.
    • Assesses energy and/or nutrient intake by determining
    how frequently a person consumes a limited number of
    foods that are major sources of nutrients or of a particular
    dietary components in question during a specified time
    period (typically 6 months to 1 year), can be less than
    that time (i.e. 2 weeks, 1 month)
    PRINSIP DAN PENGGUNAAN
    • Informasi yang diperoleh: kebiasaan makan terkait
    zat gizi tertentu, makanan/kelompok makanan
    tertentu
    • Biasanya spesifik (i.e. mineral/vitamin tertentu) dan
    aspek lainnya kurang tergambar
    • Specific combination of food can be used as
    predictors for intakes of certain nutrients or non-
    nutrients, provided that the dietary intake
    components are concentrated in a relatively small
    number of foods or specific food groups, e.g.
    consumption of vitamin C are predicted from fresh
    fruits and fruit juice.
    • FFQ harus culture specific
    PRINSIP DAN PENGGUNAAN
    • Studi pendahuluan  mengidentifikasi bahan pangan
    yang akan dimasukkan dalam daftar FFQ/SQ-FFQ
    • Kalibrasi dengan metode lain, co. Dengan food recall
    • Mengukur kecenderungan  keragaman konsumsi
    pangan
    • Simpel dan bukan pertanyaan terbuka
    • Metode  wawancara, angket
    PROSEDUR FOOD FREQUENCY
    • Tanyakan kepada responden, bahan makanan yang
    biasa dikonsumsi
    • Terdapat 5 frekuensi : harian, mingguan, bulanan,
    tahunan, tidak pernah. Tentukan frekuensi yang tepat
    untuk setiap bahan makanan. Tulis jumlah seberapa
    sering konsumsi bahan makanan tersebut pada
    frekuensi yang dipilih
    • Pada FFQ SQ tulis porsi/berat makanan yang sering
    dikonsumsi responden setiap kali makan
    PROSEDUR QUANTITATIVE
    FOOD FREQUENCY
    • Prosedur sama dengan Qualitative Food Frequency
    • Tulis porsi/berat makanan yang sering dikonsumsi
    responden setiap kali makan
    • Konversikan berat bahan makanan pada frekuensi
    tersebut dalam harian.
    • Contoh:
    • Nasi dikonsumsi 3x per hari  3 per hari
    • Tahu dikonsumsi 4x per minggu  4/7 = 0,57 per hari
    • Semangka dikonsumsi 5 per bulan  5/30 = 0,17 per hari
    • Jumlahkan seluruh berat yang dikonsumsi per hari untuk
    semua bahan makanan untuk mendapatkan jumlah
    asupan responden dalam sehari
    BAGAIMANA CARA MENDAPATKAN LIST
    BAHAN MAKANAN DALAM FFQ?
    • Mencari daftar bahan makanan yang merupakan sumber zat
    gizi tertentu pada Tabel Komposisi Pangan
    • Mencari daftar bahan makanan yang kaya akan zat gizi
    tertentu
    • Lakukan market survey
    • Lakukan Focus Group Discussion (FGD) untuk mengidentifikasi
    ketersediaan bahan makanan dan bahan makanan (yang
    merupakan sumber atau kaya zat gizi tertentu) yang biasa
    dikonsumsi di masyarakat tersebut
    • Gunakan daftar bahan makanan dari Tabel Komposisi Pangan
    sebagai panduan melakukan FGD. Keluarkan daftar bahan
    makanan yang tidak biasa dikonsumsi dan tidak ada di
    daerah tersebut
    • Bahan makanan yang terpilih dari hasil FGD kemudian
    diujicoba  untuk menentukan final FFQ
    KELEBIHAN
    • Sederhana dan relatif murah
    • Tidak membebani responden
    • Metode : wawancara dan angket
    • Hasilnya mudah dikumpulkan dan diolah
    • Menggambarkan kebiasaan konsumsi pangan pada periode
    waktu tertentu
    • Dapat digunakan untuk sampel besar
    • Sering digunakan pada studi epidemiologi (hubungan antara
    kebiasaan makan dan penyakit)
    • Umum digunakan dalam survei konsumsi pangan
    KELEMAHAN
    • Tidak dapat untuk memperkirakan intake pangan sehari
    (untuk FFQ)
    • Hasil tergantung dari daftar bahan makanan
    • Bahan makanan musiman sulit untuk dihitung
    • Bergantung ingatan
    • Besar porsi pada FFQ SQ  kurang merefleksikan porsi
    yang sebenarnya dimakan
    • Rentan untuk overestimate atau underestimate
    • Cocok untuk zat gizi tertentu
    • Akurasi lebih rendah dari metode lain
    • Perlu membuat percobaan pendahuluan untuk
    menentukan jenis pangan yang masuk dalam daftar
    pangan
    ANY QUESTION???

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