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Improving food frequency questionnaires: a qualitative approach using cognitive interviewing.

A F Subar·F E Thompson·A F Smith·J B Jobe·R G Ziegler·N Potischman·A Schatzkin·A Hartman·C Swanson·L Kruse
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Abstract

In an attempt to improve data quality and ease of administration of standard self-administered food frequency questionnaires, various alternative approaches were tried for inquiring about frequency of consumption, portion size, seasonal intake, and food preparation. Evaluation consisted of a cognitive interviewing method in which respondents verbalize their thought process while completing several variations of a questionnaire. Interviewers observed and asked follow-up probe questions to evaluate problems or inconsistencies verbalized by respondents. Consensus and judgment by interviewers and observers suggested several problematic features of food frequency questionnaires: formatting of questions about frequency and portion size; computing average frequencies for aggregated food items or for foods eaten seasonally; comprehension of many items; and ordering of foods. These findings led to cognitive refinement and innovations, which included detailed questions regarding preparation or use of low-fat varieties or other alternatives to help better describe specifics of intake for some foods; questions on seasonal intake for several foods; inclusion of portion size ranges; and additional response categories for frequency of intake. Cognitive interviewing is an important step in pinpointing cognitive problems in dietary questionnaires.

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AgedCognitionDiet RecordsEatingFemaleHumansInterviews as TopicMaleMiddle AgedSurveys and QuestionnairesJournal Article

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A F Subar, F E Thompson, A F Smith, J B Jobe, R G Ziegler, N Potischman, A Schatzkin, A Hartman, C Swanson, L Kruse. 1995. Improving food frequency questionnaires: a qualitative approach using cognitive interviewing.. https://doi.org/10.1016/s0002-8223(95)00217-0

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