The Dietary History Questionnaire I (DHQ I) estimates individuals' dietary intake based on self-reported consumption frequency and portion size of selected foods.
144
1-2 hours
Bowman et al, 2011
Adult
19 +
yearsInitially reviewed by Deborah Hammond MSW, LCSW and Jameelah Williams, OTR/L, CSRS, c/NDT, CPAM in Fall 2018; additional review by Rachel Bond, BA in Fall 2019.
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Healthy adults: (Subar et al., 2001; n = 456 including 202 men; aged 20-70 years; note that sample extracted from DHQ/Willet group as slightly larger sample available)
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Healthy adults: (Subar et al., 2001; n = 430 including 229 women; aged 20-70 years)
|
Nutrient/dietary constituent |
Women (n = 229) |
Men (n = 201) |
|
Energy (kcal) |
1555 |
2118 |
|
Protein (g) |
58.2 |
80.0 |
|
Protein (% kcal) |
15.6 |
15.1 |
|
Carbohydrate (g) |
202.5 |
272.6 |
|
Carbohydrate (% kcal) |
53.5 |
52.0 |
|
Fat (g) |
52.2 |
71.7 |
|
Fat (% kcal) |
31.4 |
31.0 |
|
Saturated fat (g) |
16.7 |
23.8 |
|
Monounsaturated fat (g) |
19.4 |
27.2 |
|
Polyunsaturated fat (g) |
11.5 |
14.8 |
|
Cholesterol (mg) |
106 |
216 |
|
Dietary fiber (g) |
14.0 |
17.1 |
|
Vitamin A (ug retinol equivalent) |
917 |
1073 |
|
Vitamin E (mg alpha-tocopherol equivalent) |
7.2 |
8.8 |
|
Vitamin C (mg) |
109 |
118 |
|
Thiamin (mg) |
1.21 |
1.70 |
|
Riboflavin (mg) |
1.51 |
2.11 |
|
Niacin (mg) |
17.5 |
25.2 |
|
Vitamin B6 (mg) |
1.54 |
2.14 |
|
Calcium (mg) |
635 |
866 |
|
Iron (mg) |
12.1 |
16.0 |
|
Magnesium (mg) |
250 |
349 |
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Phosphorus (mg) |
1006 |
1395 |
|
Zinc (mg) |
8.7 |
12.2 |
|
Potassium (mg) |
2644 |
3437 |
|
Sodium (mg) |
2460 |
4382 |
Healthy Adults: Individual nutrient correlations with 24 hour recall (Subar et al, 2001 n= 886 including 403 men, age range 20-70)
|
|
Women |
Women |
Men |
Men |
|
Deattenuated correlations (p) |
Deattenuated correlations (p) adjusted for energy intake |
Deattenuated correlations (p) |
Deattenuated correlations (p) adjusted for energy intake |
|
|
Energy |
0.48 |
-- |
0.49 |
-- |
|
Protein |
0.46 |
0.60 |
0.47 |
0.57 |
|
% kcal protein |
0.61 |
-- |
0.55 |
-- |
|
Carbohydrate |
0.50 |
0.69 |
0.53 |
0.63 |
|
% kcal carbohydrate |
0.69 |
-- |
0.68 |
-- |
|
Fat |
0.55 |
0.66 |
0.52 |
0.62 |
|
% kcal fat |
0.67 |
-- |
0.66 |
-- |
|
Saturated fat |
0.60 |
0.66 |
0.57 |
0.68 |
|
Monounsaturated fat |
0.56 |
0.62 |
0.51 |
0.60 |
|
Polyunsaturated fat |
0.48 |
0.64 |
0.52 |
0.61 |
|
Cholesterol |
0.61 |
0.66 |
0.48 |
0.64 |
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Fiber |
0.60 |
0.77 |
0.62 |
0.80 |
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Vitamin A |
0.58 |
0.62 |
0.60 |
0.69 |
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Vitamin E |
0.43 |
0.51 |
0.55 |
0.57 |
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Vitamin C |
0.61 |
0.68 |
0.66 |
0.74 |
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Thiamin |
0.54 |
0.65 |
0.61 |
0.83 |
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Riboflavin |
0.58 |
0.66 |
0.63 |
0.78 |
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Niacin |
0.48 |
0.64 |
0.55 |
0.65 |
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Vitamin B6 |
0.54 |
0.65 |
0.65 |
0.79 |
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Calcium |
0.66 |
0.73 |
0.69 |
0.81 |
|
Iron |
0.49 |
0.59 |
0.59 |
0.71 |
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Magnesium |
0.57 |
0.78 |
0.61 |
0.79 |
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Phosphorus |
0.55 |
0.69 |
0.58 |
0.73 |
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Zinc |
0.46 |
0.51 |
0.42 |
0.49 |
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Potassium |
0.59 |
0.76 |
0.58 |
0.76 |
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Sodium |
0.45 |
0.53 |
0.36 |
0.41 |
Community dwelling African American and Latino Women: (Lee et al, 2011)
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|
African-American Females |
African American Females |
African American Females |
Latino Females |
Latino Females |
Latino Females |
Grand Total |
|
Weight Status |
Normal |
Overweight |
Obese |
Normal |
Overweight |
Obese |
N/A |
|
Age (years) |
37.1 |
46.3 |
44.1 |
41.4 |
49.4 |
44.37 |
Not reported |
|
BMI (km/m2) |
18.5-24.9 (n = 24) |
25-29.9 (n = 62) |
≥ 30 (n = 176) |
18.5-24.9 (n = 11) |
25-29.9 (n = 33) |
≥ 30 (n = 102) |
Not reported |
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Protein (g) |
101.5 |
61.3 |
67.4 |
43.7 |
63.2 |
85.6 |
72.7 |
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Carbohydrate(g) |
367.3 |
202.8 |
226.6 |
162.3 |
175.3 |
255.5 |
230.5 |
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Dietary Fiber (g) |
33.0 |
16.9 |
17.8 |
13.8 |
14.1 |
20.6 |
18.7 |
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Total Fat (g) |
105.8 |
65.1 |
75.3 |
44.2 |
66.5 |
90.3 |
78.2 |
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Saturated Fat (g) |
28.6 |
19.7 |
22.7 |
13.1 |
21.7 |
29.4 |
24.3 |
|
Food Energy (kcal) |
2762.0 |
1619.3 |
1836.9 |
1236.0 |
1542.3 |
2158.0 |
1898.1 |
Note: This study included other nutrients reported by the Diet*Cal program; however only the first six are displayed for brevity
Healthy older adults: (Bowman et al., 2011; n = 19 including 6 males; mean (SD) age = 75 (6) years; retest at 1 month)
|
|
ICC |
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Alpha-carotene |
0.89 |
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Beta-cryptoxanthin |
0.89 |
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Beta-carotene |
0.88 |
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Lutein + Zeaxanthin |
0.86 |
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Lycopene |
0.86 |
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Vitamin D |
0.85 |
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Vitamin C |
0.85 |
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DHA |
0.83 |
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Vitamin B12 |
0.79 |
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EPA |
0.78 |
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Total SFA |
0.78 |
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Alpha-linolenic acid |
0.76 |
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Cholesterol |
0.74 |
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Arachidonic acid |
0.70 |
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Selenium |
0.66 |
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Folate |
0.65 |
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Total MUFA |
0.61 |
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Linoleic acid |
0.59 |
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Total PUFA |
0.57 |
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Gamma-tocopherol |
0.56 |
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Iron |
0.52 |
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Vitamin B6 |
0.48 |
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Magnesium |
0.41 |
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Copper |
0.35 |
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Zinc |
0.33 |
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Alpha-tocopherol |
0.32 |
Mild cognitive impairment: (Bowman, et al., 2011); n = 19 including 13 males; mean (SD) age = 73 (9) years; retest at 1 month)
|
|
ICC |
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Alpha-carotene |
0.77 |
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Beta-cryptoxanthin |
0.85 |
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Beta-carotene |
0.85 |
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Lutein + Zeaxanthin |
0.88 |
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Lycopene |
0.88 |
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Vitamin D |
0.89 |
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Vitamin C |
0.94 |
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DHA |
0.86 |
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Vitamin B12 |
0.8 |
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EPA |
0.73 |
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Total SFA |
0.93 |
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Alpha-linolenic acid |
0.90 |
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Cholesterol |
0.91 |
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Arachidonic acid |
0.95 |
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Selenium |
0.94 |
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Folate |
0.84 |
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Total MUFA |
0.95 |
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Linoleic acid |
0.95 |
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Total PUFA |
0.95 |
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Gamma-tocopherol |
0.94 |
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Iron |
0.84 |
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Vitamin B6 |
0.88 |
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Magnesium |
0.83 |
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Copper |
0.92 |
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Zinc |
0.91 |
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Alpha-tocopherol |
0.94 |
Convergent Validity:
Community dwelling African American and Latino Women: Pearson’s r with DHQ nutrients (Lee et al, 2011; n=410, including 262 African Americans and 148 Latina women)
|
Fruit and Vegetable Screener |
Fat Screener |
Vegetable and Fruit Log - fruit |
Vegetable and Fruit Log - vegetables |
Vegetable and Fruit Log - total |
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Food energy |
0.16 |
0.22 |
0.08 |
0.03 |
0.05 |
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Protein |
0.12 |
0.17 |
0.12 |
0.05 |
0.09 |
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Carbohydrate |
0.28 |
0.05 |
0.15 |
0.06 |
0.11 |
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Daietary fiber |
0.32 |
-0.02 |
0.28 |
0.23 |
0.27 |
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Total fat |
0.03 |
0.32 |
-0.01 |
-0.01 |
-0.01 |
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cholesterol |
0.02 |
0.32 |
0.02 |
-0.02 |
< 0.01 |
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Vegetable servings |
0.23 |
0.08 |
0.20 |
0.34 |
0.30 |
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Fruit servings |
0.52 |
-0.21 |
0.34 |
0.22 |
0.29 |
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Protein % intake |
0.01 |
-0.05 |
0.14 |
0.14 |
0.15 |
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Carbohydrate % intake |
0.23 |
-0.35 |
0.11 |
0.01 |
0.05 |
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Total fat % intake |
-0.21 |
0.31 |
-0.15 |
-0.06 |
-0.11 |
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Predictive validity: Pancreatic cancer: (Thiebaut et al., 2009; n = 525,473 including 308,736 men of which 865 men and 472 women ultimately diagnosed with pancreatic cancer at average follow-up of 6.3 years; average age 51-70 years)
Energy adjusted regression model for pancreatic cancer risk by food source
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Bowman, G. L., Shannon, J., Ho, E., Traber, M. G., Frei, B., Oken, B. S., … Quinn, J. F. (2011). “Reliability and validity of food frequency questionnaire and nutrient biomarkers in elders with and without mild cognitive impairment”. Alzheimer Disease and Associated Disorders, 25(1), 49–57. https://doi.org/
Kipnis, V., Subar, A.F., Midthune, D., Freedman, L.S., Ballard-Barbash, R., Trolano, R., Bingham, S., Schoeller, D, A., Schatzkin, A., Carroll, R. (2003). “Structure of Dietary Measurement of Error: Results of the OPEN Biomarker Study.” American Journal of Epidemiology.158(1): 14-21
Lee,R.E., Mama, S.K., Medina.A.V., Reese-Smith, J.Y., Banda, J.A., Layne, C.S., Baxter,M. O’Connor, D.P., McNeil,L., Estabrooks,P., (2001).”Multiple Measures of Physical Activity, Dietary Habits and Weight Status in African American and Hispanic or Latina Women.” Journal of Community Health. 36(6): 1011-1023.
Subar, A. F., Thompson, F. E., Kipnis, V., Midthune, D., Hurwitz, P., McNutt, S., McIntosh, A., Rosenthal, S, (2001). “Comparative Validation of the Block, Willett, and National Cancer Institute Food Frequency Questionnaires.” American Journal of Epidemiology .154(12): 1089-1099.
Thiébaut, A. C. M., Jiao, L., Silverman, D. T., Cross, A. J., Thompson, F. E., Subar, A. F., … Stolzenberg-Solomon, R. Z. (2009). “Dietary fatty acids and pancreatic cancer in the NIH-AARP diet and health study”. Journal of the National Cancer Institute, 101(14), 1001–1011. https://doi.org/10.1093/jnci/djp168
Thompson, F.E., Subar, A.F., Brown, C.C., Smith, A. F., Sharbaugh, C.O., Jobe, J.B., Mitti, B., Gibson, J.T., Ziegler, R. G., (2002). “Cognitive 嫩B研究院 enhances accuracy of food frequency questionnaire reports: Results of an experimental validation study.” Journal of American Diet Association. 102(2): 212-25.
We have reviewed more than 500 instruments for use with a number of diagnoses including stroke, spinal cord injury and traumatic brain injury among several others.