F&N Bulletin Vol 23 No 1b - United Nations University

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76 N. Omidvar et al. (r = .21, p = .01) and with vitamin A intake from plant sources (r = .10, p = .02), as estimated by the short food-frequency questionnaire, but not with intakes estimated by the recall method (table 6). Estimates of total vitamin A intake by the long food-frequency questionnaire were also correlated with serum retinol, TABLE 3. Frequency of consumption of food items according to the original (long) food-frequency questionnaire Never or rarely Frequency consumed (times/week) (% of Food Mean SD subjects) Animal-based foods Feta cheese 7.07 3.9 4 Yogurt 3.75 4.2 11 Red meat 3.72 2.9 2 Eggs 2.99 2.5 5 Lard 1.97 3.2 41 Milk 1.80 2.8 22.5 Chicken 0.56 0.9 19 Butter 0.53 1.3 41 Cream 0.41 1.1 52 Ice cream 0.32 0.5 35 Liver 0.18 0.4 36 Kashek a 0.13 1.0 80 Fish .06 0.1 71 Plant-based foods Bread 20.31 4.9 0.5 Vegetable oil 13.07 3.9 0.5 Onions 7.34 3.9 3 Potatoes 6.78 3.2 0.5 Tomatoes 5.01 3.8 2 Apples 5.00 5.0 5 Green leafy 4.71 4.5 4 vegetables b Rice 4.13 2.4 0.5 Beans 3.73 2.7 0.5 Cherries and 1.76 1.8 2 apricots Citrus fruits 1.51 2.0 5 Melons 1.48 1.0 2 Grapes 1.40 1.8 6 Carrots 1.28 1.8 9 Zucchini and 1.03 1.1 10 eggplant Pasta 0.92 1.1 17 Walnuts 0.72 1.4 20 Dates 0.68 1.3 21 Pomegranates 0.45 0.8 17 Dried apricots 0.43 1.1 51 Almonds 0.39 1.0 30 Lentils 0.28 0.6 50 Pistachios 0.26 0.98 42 Bell peppers 0.26 0.7 55 Pumpkin 0.03 0.2 96 a. Dried yogurt from skimmed sheep milk [21]. b. Includes spinach, parsley, cilantro, and dill. and both food-frequency questionnaire divided the population into similar quartiles. There was no correlation between the estimates of vitamin A intake by either food-frequency questionnaire and those from the 24-hour recalls. Relationship of serum retinol to other dietary and anthropometric variables The relationships between serum retinol and age, BMI, energy, protein, and fat intake based on the TABLE 4. Estimated intakes of retinol according to the original (long) food-frequency questionnaire Retinol intake (µg RE/wk) Food Mean SD Animal-based foods Eggs 388.59 327.09 Liver 145.99 335.72 Milk 102.68 161.20 Butter 86.12 204.03 Feta cheese 63.64 35.39 Yogurt 60.00 67.52 Red meat 27.88 20.85 Chicken 23.84 36.38 Ice cream 20.88 34.96 Lard 1.97 3.22 Kashek a 1.30 10.41 Fish 0.84 2.83 Cream 0.41 1.06 Plant-based foods Green leafy vegetables b 2,946.32 2,786.94 Carrots 886.68 1,219.52 Melons 289.38 366.11 Tomatoes 212.72 160.10 Citrus fruits 188.99 246.04 Apples 54.95 54.77 Cherries and apricots 32.51 33.92 Dried apricots 23.91 59.60 Grapes 16.79 21.89 Zucchini and eggplant 14.43 15.67 Potatoes 13.57 6.41 Vegetable oil 13.07 3.95 Pistachios 3.68 13.72 Walnuts 3.23 6.16 Pumpkin 3.17 28.48 Bell peppers 3.10 8.85 Raisins 1.69 4.81 Dates 0.68 1.29 Lentils 0.14 0.30 Bread 0.02 0.00 Onions — — Rice — — Beans — — Pomegranates — — Almonds — — Pasta — — a. Dried yogurt from skimmed sheep milk [21]. b. Includes spinach, parsley, cilantro, and dill.
Development and validation of a short food-frequency questionnaire 77 recall method were examined by one-way analysis of variance. Serum retinol was weakly correlated with fat intake estimated from 24-hour recall (r = .15, p = .04); no relationship was observed between serum retinol and other dietary variables. Serum retinol levels did not differ according to BMI or for anemic versus nonanemic subjects. Sensitivity and specificity Sensitivity and specificity analyses of intake estimates from the short food-frequency questionnaire in relation to serum retinol yielded values of 29.5% (sensitivity) and 82% (specificity). This short food-frequency questionnaire in this population performed substantially better in terms of specificity, but worse in terms TABLE 5. Factor loadings for food items on the short food-frequency questionnaire Factor Food 1 2 3 4 5 Pistachios .5920 Dates .5587 Walnuts .5154 Zucchini and eggplant .5143 Tomatoes .4910 Feta cheese .4254 Ice cream .3924 Cherries and apricots .3913 Liver .3469 Melons .4916 Grapes .4888 Dried apricots –.3852– Green leafy vegetables .4950 Lentils .4280 Vegetable oil .4213 Citrus fruits .4082 Raisins –.5065 Eggs –.4619 Yogurt –.4030 Carrots .5210 Cumulative Factor Eigenvalue % of variance percentage 1 3.9 11.7 11.7 2 2.2 6.6 18.3 3 1.9 5.8 24.1 4 1.8 5.3 29.5 5 1.6 5.0 34.4 TABLE 6. Relationships between short and long food-frequency questionnaire (FFQ) intake estimates with intake from 24-hour recall and with serum retinol (Pearson correlation coefficients) Serum retinol 24-h recall Intake Value Short FFQ Long FFQ Short FFQ Long FFQ Total retinol r .206 .194 .083 .076 p < .05 < .05 a NS a NS Animal food r .113 .118 .019 .019 p NS NS NS NS Plant food r .194 .187 .086 .090 p < .05 < .05 NS NS a. NS, Not significant.
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Contents Review articles Nuclear an
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Special Article Nuclear and isotopi
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Nuclear and isotopic techniques 5 T
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Nuclear and isotopic techniques 7 T
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Nuclear and isotopic techniques the
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Palm oil: A healthful and cost-effe
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Palm oil will be less absorbed and
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Palm oil oil at the present time is
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Palm oil crystal forms for the requ
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Palm oil myristic acid (14:0) is hi
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Palm oil 13. Kritchevsky D. Influen
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Introduction to three regional stud
Page 25 and 26: Nutritional status of urban primary
Page 31 and 32: Regional study of nutritional statu
Page 41 and 42: Regional study of nutritional statu
Page 49 and 50: Street food vendors their consumers
Page 51 and 52: Street food vendors whereas roasted
Page 53 and 54: Street food vendors Reardon [28] co
Page 55 and 56: Street food vendors so that bad pre
Page 57 and 58: Iron and energy supplementation imp
Page 59 and 60: Iron and energy supplementation the
Page 61 and 62: Iron and energy supplementation The
Page 63 and 64: Iron and energy supplementation 63
Page 65 and 66: Toward better compliance with iron-
Page 73 and 74: Development and validation of a sho
Page 75: Development and validation of a sho
Page 83 and 84: Factors associated with successful
Page 89 and 90: Difference in goiter rates between
Page 91 and 92: Difference in goiter rates Methods
Page 93 and 94: Difference in goiter rates iodized
Page 95 and 96: Iron-deficiency anemia in young wor
Page 107 and 108: Discussion paper What care practice
Page 109 and 110: Letter to the Editor 109 iodized sa
Page 111 and 112: News and notes 2001 World Food Priz
Page 113 and 114: UNU Food and Nutrition Programme NU
Page 115: Note for contributors The editors o
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F&N Bulletin Vol 23 No 1b - United Nations University

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