计算机辅助膳食调查方法应用

APPLICATION OF A COMPUTER ASSISTED INTERVIEW-BASED DIETARY SURVEY METHOD

目的通过对计算机辅助膳食调查数据的分析,观察计算机辅助膳食调查的可行性及其结果的可靠性。方法在河南省鹤壁市和贵州省清镇县的8个居委会,每个居委会20个调查户,共160个调查户中采用计算机辅助家庭食用油和调味品入户称重记账结合24 h回顾法进行连续3 d膳食调查,每个调查户的所有家庭成员均为调查对象。结果在河南省鹤壁市与贵州省清镇县使用计算机辅助膳食调查得到的食物和营养素摄入量的信息反映出两地居民膳食结构和主要营养素摄入水平差异,贵州清镇县成年居民谷类、根茎类、豆类、蔬菜水果、猪肉和精炼动物油消费量显著高于河南鹤壁成年居民,而水产、蛋类和植物油的消费量显著低于河南鹤壁成年居民,禽肉消费量相似。河南鹤壁成年居民蛋白质、碳水化合物和钠的摄入水平显著高于贵州清镇县成年居民,而脂肪、维生素A、维生素B2、钙和锌等的摄入量相对较低。结论计算机辅助膳食调查具有食物定量准确、食物编码自动生成、数据收集周期较短、支持回访、数据质量好等优点,且膳食调查结果既反映出不同地区居民膳食结构的差异,也说明了与相应地区居民膳食结构的一致性。表明计算机辅膳食调查在营养流行病学调查中较好的可靠性和实用性。

Objective To investigate the feasibility and reliability of a computer assisted interview-based dietary survey method. Methods The computer assisted interview-based dietary survey method was used in 8 communities, 4 communities belonging to Hebi, a city in Henan province, and other 4 communities belonging to Qingzhen, a county in Guizhou province. Twenty households were randomly sampled in every community and all family members took part in the computer assisted interview-based dietary survey. Using this method, 24 h recall and weighted dietary survey were carried out Results The results indicated the differences of food consumption and nutrients intake between the two areas. The consumptions of cereals, roots, beans, fruits and vegetables, pork, and refined fats in Qingzhen adult residents were significantly higher than that in Hebi, while the consumptions of fish, eggs and vegetable oils were significantly lower than those in Hebi. Poultry meat consumption was similar between the two areas. The intakes of proteins, carbohydrates and sodium were significantly higher in Hebi adult, while the intakes of fat, vitamin A, riboflavin, calcium and zinc were relatively lower. Conclusion The computer assisted interview-based dietary survey method has some advantages, such as accurate quantification of food consumption, automatical fill-up in foodcode, shorten data collection cycle and supportive revisition of imputed data. The results reflect both the differences and consistency in dietary structures, so that this method can be used in nutritional epidemiology survey.