Poster Topical Area: Community and Public Health Nutrition

Location: Auditorium

Poster Board Number: 53

P06-032 - Household Fruit/Vegetable (F/V) Food Frequency Questionnaire (FFQ) Is Feasible for Assessing Home F/V Environment

Monday, Jun 11
8:00 AM – 3:00 PM

Objective: To assess congruence of self-report Household F/V FFQ with home F/V inventories.

15 participants completed an online Household F/V FFQ assessing servings (srv) per week in the past year that were available for most people in the home to eat in these categories: fruits, vegetables, vegetable soup, green salad, fruit juice, vegetable juice, and potatoes. Participants then completed cognitive interviews to gauge understanding of FFQ items and had a comprehensive inventory of home F/V supplies taken by trained researchers and analyzed in 4 steps: 1) Foods coded into F/V categories. 2) Total MyPlate srv available/category calculated: total category kcal/kcal in 1 MyPlate srv (fresh produce adjusted for refuse [discarded stems, seeds]). 3) Calculated total category srv available per planned meal/snack per household member per day until next planned grocery shopping trip. 4) Scores of 5 to 0 assigned to each category using step 3 results: intakes >2 srv/day, 1 srv/day, 4-6 srv/week, 2-3 srv/week, 1 srv/week,

Cognitive interviews revealed correct interpretation of self-report items. Inventory and self-report comparisons indicate response agreement rates within +1 point: 87% vegetable juice, 80% fruits, 67% fruit juice, 53% soup and vegetables, 50% potatoes, 47% salad. Agreement rates exceeding +1 point indicate >F/V on hand than captured in the self-report for all participants and categories except for 1 participant for salad and 1 for soup. Reasons self-report underestimated total F/V home supply may be that families ate more than the maximum answer choice (>2 srv/day/person), srv sizes in the home exceeded MyPlate srv used to estimate total srv in the home, inadequate accounting for fresh produce refuse, and/or general F/V waste in homes. The participant overestimating soup availability reported making homemade vegetable soup, the ingredients for which could not be separated from the vegetables category which had ample srv in the home inventory. The participant reporting greater intake of salad than could be verified in household supplies was +1 point.

The Household F/V FFQ estimated home F/V availability with good accuracy with self-report values outside +1 point tending to underestimate total F/V availability.

Funding Source: United States Department of Agriculture, National Institute of Food and Agriculture, Grant Number 2011-68001-30170

CoAuthors: Carol Byrd-Bredbenner – Rutgers University; Kaitlyn Eck – Rutgers University; Colleen Delaney – Rutgers University; Katrina Beluska – Rutgers University; Cara Cutie – Rutgers University

Kaitlyn Eck

Rutgers University
New Brunswick, New Jersey