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Measures of nutrition based on the Food Frequency Questionnaire (FFQ)
The FFQ is a modified version of the Harvard semiquantitative FFQ that is validated for use in older Chicago community residents. Participants record their usual frequency of intake of 144 food items over the previous 12 months. Items include vitamins and mineral supplements, beverages, diary products, main dishes, miscellaneous foods, bread and cereals, fruits and vegetables, snack foods/desserts, and changes in food use over the last 10 years. Completed questionnaires are sent to Harvard University for optical scanning.
Green leafy vegetable intake
Green leafy vegetable consumption is based on 3 items from the FFQ (lettuce/tossed salad; spinach; greens/kale/collards). Item responses are coded to represent servings per week and then summed to yield total green leafy vegetable intake.
Reference under review
Fish and seafood intake
Fish and seafood consumption is based on 4 items from the FFQ (tuna sandwich; fish sticks, cakes, or sandwich; fresh fish as a main dish; shrimp, lobster, scallops). Item responses are coded to represent servings per week and then summed to yield total fish and seafood intake.
Reference: Morris MC, Brockman J, Schneider JA, Wang Y, Bennett DA, Tangney CC, van de Rest O: Association of seafood consumption, brain mercury level, and APOE epsilon4 status with brain neuropathology in older adults. JAMA 2016, 315(5):489-497.
The following dietary components will be available following publication in MAP:
Fruit intake
Fruit consumption is based on 11 items from the FFQ (raisins; grapes; bananas; cantaloupe, melons; apples or applesauce; pears; oranges, grapefruit; strawberries; peaches, plums, apricots; orange juice; apple juice and other fruit juices). Item responses are coded to represent servings per week and then summed to yield total fruit intake.
Chicago Health and Aging Project (CHAP) reference: Morris MC, Evans DA, Tangney CC, Bienias JL, Wilson RS: Associations of vegetable and fruit consumption with age-related cognitive change. Neurology 2006, 67(8): 1370-6.
Vegetable intake
Vegetable consumption is based on 17 items from the FFQ (potatoes; tomatoes; tomato/spaghetti sauce; string beans; broccoli; beets (not greens); corn; peas or lima beans; mixed vegetables; green/red peppers; yams/sweet potatoes; zucchini, summer squash, eggplant; cooked carrots; raw carrots; celery; coleslaw; potato salad). Item responses are coded to represent servings per week and then summed to yield total vegetable intake.
CHAP reference: Morris MC, Evans DA, Tangney CC, Bienias JL, Wilson RS: Associations of vegetable and fruit consumption with age-related cognitive change. Neurology 2006, 67(8): 1370-6.
Diet adherence scores
Nutrient measures are calculated by Harvard University from FFQ responses. See the FFQ subcategory description for details. Nutrient levels and total energy of each food item are based either on natural portion sizes or according to age-specific portion sizes from national dietary surveys.