Beslenme sikliği anketlerinin geçerliliği ve güvenilirliği

Nutritional surveys in Turkey are generally conducted based on questionnaires developed and used in similar studies in America or European countries. Before use, the validity and reliability of those questionnaires were investigated in those countries. In order to use such a questionnaire in our country, the validity and reliability studies should be done. Therefore the purpose of this thesis is to adapt / develop ?food frequency questionnaire? for our country and to evaluate the validity and reliability of such questionnaire.In this thesis, food frequency questionnaire and 24-hour food records were filled by 100 participants, who were selected in 15-49 aged people of 4th region of Ahmet Gündeş Village Clinic of Kayseri in March, 2006. In order to make reliability study, the questionnaire and 24-hour food records were filled second time by the same persons in November, 2006. In the analysis of questions related to general characteristics, modes for cooking and oils used in preparing meals, etc. McNemar test, Kappa statistics, Gamma coefficients were used. The food consumptions from two questionnaires were compared using Wilcoxon test. For correlations, Spearman Rank Correlation Coefficients were used.When the consistency of two questionnaires filled in March and November were examined, answers to questions related to general characteristics such as smoking, weight change, diet, sleeping period, stress, physical activities etc. were highly correlated. Similarly, answers to questions related to oils used in preparing meals and modes for cooking were highly correlated, too. However in answers to ?Other? choices of questions related to modes of cooking and oils used in preparing meals and salad, the agreement were low (less than 40 percent). Based on correlation coefficients, for each of following foods; meatballs stuffed with cracked wheat, fish, sweet semolina pastry, semolina helva, tripe soup, grapefruit the agreement was high between two questionnaires. On the other hand, fish soup, other sea food and parsley consumption correlations were not significant. Agreement in the remaining 79 foods in two questionnaires was moderate.As a conclusion, reliability of adapted / developed new food frequency questionnaire was moderate. The reliability of questionnaire could be improved by correcting errors and bias resulting from unwillingness and careless approach by participants, increasing the number of participant and face to face interviews.Key Words : Food frequency questionnaire, validity, reliability.