Using Short Dietary Questions to Develop Indicators of Dietary Behaviour for Use in Surveys Exploring Attitudinal and/or Behavioural Aspects of Dietary Choices
Abstract
:1. Introduction
2. Experimental Section
2.1. Diet Questions
2.2. Sociodemographic Indicators
2.3. Developing the Dietary Guideline Indicator
Australian Dietary Guidelines 2013 Using Data Collected in the NMSS 2012 | Indication and Description a,b | Criteria for Maximum Score (10) | Criteria for Minimum Score (0) | Difference with DGI _2008 c |
---|---|---|---|---|
Enjoy a wide variety of nutritious foods | The number of different types of core foods eaten on the previous day. The following made up the variety score: vegetables; fruit; dairy and cereals | Eats four types of vegetables (4 was the median); any fruit; consumes one of milk, yoghurt or cheese; eats three types of cereal foods( breads, bread substitutes, breakfast cereals, rice or pasta) | Eats none of the foods | Used proportion of foods for each food group eaten at least once a week |
Enjoy plenty of vegetables, including different types and colours, and legumes/beans | Serves of vegetables usually eaten. This question did not specify “yesterday” | For men aged 19–50,at least six serves; for all others at least 5 serves | Eats none | Serves of vegetables & legumes per day |
Enjoy fruit | Serves of fruit eaten yesterday | All groups, at least 2 serves | Eats none | Serves of fruit eaten per day |
Enjoy grain (cereal) foods | Serves of cereals eaten yesterday | Men & women aged 18, at least 7 serves; men aged 19–64, at least 6 serves; women aged 19–50, at least 6 serves; women aged 51–64, at least 4 serves. | Eats less than recommended | Frequency of consumption |
Mostly wholegrain and/or high cereal fibre varieties | Serves of wholegrain or wholemeal cereals eaten yesterday | Full score if all types of cereals eaten yesterday were wholemeal or wholegrain | No cereal foods were wholemeal or wholegrain | Only wholemeal bread was used |
Enjoy milk, yoghurt, cheese and/or alternatives, mostly reduced fat d | Serves of dairy foods used/consumed yesterday | Men & women aged 18, at least 3½; men aged 19–64 and women aged 19–50, at least 2½ serves; women aged 51–64, at least 4 serves | Used/consumed no dairy foods yesterday | Frequency of consumption of dairy foods per day |
Enjoy lean meats and poultry, fish, eggs, tofu, nuts and seeds, and legumes/beans | Serves of meat or fish eaten yesterday e | Men & women aged 18, at least 2½ serves; Men aged 19–50, 3 or more serves; Women aged 19–50, 2 ½ or more serves; women aged 51–64, 2 or more serves. | Eats less than recommended | Frequency of consumption of meats and alternatives the previous day with proportion of lean. |
Limit intake of foods high in saturated fat | Ate full fat dairy food or sausages or biscuits | The numbers of foods eaten were converted to a score out of ten and those who ate none got a score of 10 | Ate all foods high in saturated fats | Used type of milk usually consumed as well as trimming fat from meat. |
Drink plenty of water f | Litres of fluids - proportion of water to total fluids set at 66% d | Drank at least 8 (250) mL, cups (women) or 10 (250) mL, cups (men) of any fluid yesterday | Drank less than suggested | Used 8 cups (250 mL) |
Limit intake of foods and drinks containing added sugars | Number of foods high in added sugar consumed yesterday including biscuits, soft drinks, crumpets, scones, muffins (cake type) and sugary breakfast cereals | No such foods eaten yesterday | Ate three types yesterday | Used frequency of consumption of cordial, fruit juice, soft drinks, jam, chocolate or confectionary |
To achieve and maintain a healthy weight, be physically active and choose amounts of nutritious food and drinks to meet your energy needs g | Extra serves of any foods except fruit and vegetables consumed which were above the additional serves guidelines | No additional serves eaten | Any additional serves above upper limit | Used a combination of added sugar and extra foods. |
2.4 Analysis
3. Results
Fit Statistic | Value | Description |
---|---|---|
Likelihood Ratio * | ||
chi2_ms (33) | 51.37 | model vs. saturated |
p > chi2 | 0.02 | - |
chi2_bs (55) | 1749.51 | baseline vs. saturated |
p > chi2 | 0 | - |
Population Error | ||
RMSEA | 0.02 | Root mean squared error of approximation |
90% CI, lower bound | 0.01 | - |
90% CI, upper bound | 0.03 | - |
pclose | 1 | Probability RMSEA ≤ 0.05 |
Baseline Comparison | ||
CFI | 0.99 | Comparative fit index |
TLI | 0.98 | Tucker-Lewis index |
Size of Residuals | ||
SRMR | 0.02 | Standardized root mean squared residual |
CD | 0.91 | Coefficient of determination |
Males | Females | |||||
---|---|---|---|---|---|---|
Dietary Score Component | RFI 1 | Diff >1 § with DGI_2008 | % Meeting RFI 2 | RFI 1 | Diff >1 § with DGI_2008 | % Meeting RFI 2 |
Food variety | 4.96 ± 0.15 | - | 5.58 | 5.33 ± 0.10 | - | 7.00 |
Vegetables | 4.97 ± 0.14 | - | 8.39 | 5.66 ± 0.11 | - | 14.73 |
Fruit | 6.88 ± 0.23 | - | 58.52 | 7.74 ± 0.14 | - | 68.06 |
Cereals | 6.78 ± 0.19 | y | 38.48 | 5.98 ± 0.13 | - | 27.50 |
Wholemeal/grains | 4.64 ± 0.27 | y | 43.76 | 4.95 ± 0.19 | y | 47.35 |
Protein (meat/fish) | 3.54 ± 0.19 | y | 9.48 | 3.14 ± 0.13 | y | 6.79 |
Dairy | 5.00 ± 0.16 | - | 10.32 | 4.88 ± 0.12 | - | 11.37 |
Fluids 3 | 6.17 ± 0.14 | - | 15.29 | 6.11 ± 0.10 | y | 23.92 |
Dietary Score Component | DFI 1 | Diff >1 § with DGI_2008 | % Meeting DFI 2 | DFI 1 | Diff >1 § with DGI_2008 | % Meeting DFI 2 |
Fats | 7.00 ± 0.14 | y | 24.49 | 7.12 ± 0.10 | - | 29.38 |
Sugar | 6.20 ± 0.2 | - | 46.07 | 7.12 ± 0.10 | y | 58.10 |
Extra serves | 4.01 ± 0.22 | - | 22.22 | 4.93 ± 0.17 | y | 33.83 |
Selected Descriptive Variables | RF_HEI | DF_HEI |
---|---|---|
Gender | Mean (95% CI) | Mean (95% CI) |
Male | 44.11 (42.50, 45.73) | 16.64 (15.77, 17.50) |
Female | 47.61 (46.46, 48.76) | 18.77 (18.10, 19.43) |
Age Group in Years | ||
18–44 | 44.86 (43.30, 46.43) | 16.66 (15.82, 17.50) |
45–64 | 47.16 (46.13, 48.20) | 17.53 (16.92, 18.14) |
Highest Level of Education Attained | ||
Up to Year 12 | 42.07 (39.50, 44.64) | 18.07 (16.67, 19.47) |
Year 12 | 43.40 (40.38, 46.43) | 17.00 (15.45, 18.54) |
TAFE/Trade | 45.98 (44.36, 47.60) | 17.89 (17.01, 18.77) |
Tertiary | 47.89 (46.33, 49.44) | 17.70 (16.76, 18.64) |
Annual Household Income | ||
Up to $40,000 | 46.29 (45.26, 47.32) | 17.75 (17.16, 18.34) |
More than $40,000 | 41.39 (37.73, 45.05) | 17.15 (15.53, 18.78) |
Perceived Discretional Income | ||
Can’t save | 41.88 (39.69, 44.08) | 17.10 (15.96, 18.23) |
Can save | 47.16 (46.07, 48.26) | 17.89 (17.25, 18.53) |
SEIFA * | - | - |
SEIFA Quintile 1 (most disadvantaged) | 43.64 (40.13, 47.15) | 14.98 (13.36, 16.59) |
SEIFA Quintile 5 (least disadvantaged) | 46.96 (45.13, 48.78) | 18.25 (17.02, 19.48) |
Current Employment Status | ||
Employed | 46.35 (45.23, 47.48) | 17.94 (17.31, 18.57) |
Unemployed | 38.28 (31.73, 44.84) | 17.78 (13.49, 22.07) |
Home Duties | 48.32 (46.19, 50.45) | 17.28 (15.71, 18.85) |
Student | 40.85 (36.12, 45.58) | 15.66 (13.09, 18.23) |
Retired | 48.90 (46.38, 51.43) | 18.53 (16.88, 20.19) |
Unable to work | 36.38 (29.35, 43.40) | 17.33 (13.23, 21.43) |
Living Arrangements | ||
Living with family/partner | 45.99 (44.93, 47.04) | 17.67 (17.09, 18.25) |
Living alone | 42.30 (39.24, 45.37) | 19.41 (17.82, 21.00) |
Other | 46.45 (40.25, 52.66) | 16.64 (13.02, 20.26) |
Residential Area | - | - |
Metropolitan Perth | 45.80 (44.58, 47.02) | 17.67 (16.98, 18.36) |
Rest of State | 46.00 (44.33, 47.67) | 17.76 (16.88, 18.64) |
Country of Birth | ||
Australia | 45.81 (44.11, 47.52) | 17.35 (16.43, 18.27) |
Other country | 45.87 (44.64, 47.11) | 17.86 (17.16, 18.56) |
Attention to Health Aspects of Diet | ||
Pay a lot of attention | 51.47 (50.21, 52.72) | 19.23 (18.46, 20.00) |
Take a bit of notice | 43.17 (41.86, 44.49) | 16.68 (15.86, 17.49) |
Don’t really think much about it | 33.13 (28.93, 37.33) | 16.00 (13.98, 18.02) |
4. Discussion
5. Conclusions
Acknowledgments
Author Contributions
Conflicts of Interest
References
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Daly, A.; Pollard, C.M.; Kerr, D.A.; Binns, C.W.; Phillips, M. Using Short Dietary Questions to Develop Indicators of Dietary Behaviour for Use in Surveys Exploring Attitudinal and/or Behavioural Aspects of Dietary Choices. Nutrients 2015, 7, 6330-6345. https://doi.org/10.3390/nu7085287
Daly A, Pollard CM, Kerr DA, Binns CW, Phillips M. Using Short Dietary Questions to Develop Indicators of Dietary Behaviour for Use in Surveys Exploring Attitudinal and/or Behavioural Aspects of Dietary Choices. Nutrients. 2015; 7(8):6330-6345. https://doi.org/10.3390/nu7085287
Chicago/Turabian StyleDaly, Alison, Christina M. Pollard, Deborah A. Kerr, Colin W. Binns, and Michael Phillips. 2015. "Using Short Dietary Questions to Develop Indicators of Dietary Behaviour for Use in Surveys Exploring Attitudinal and/or Behavioural Aspects of Dietary Choices" Nutrients 7, no. 8: 6330-6345. https://doi.org/10.3390/nu7085287