Validated Food Frequency Questionnaire

Trained interviewers collected participants' food consumption data using a food frequency questionnaire (FFQ) which featured commonly consumed food items. The FFQ was developed and validated during a pilot test [18 ]. All food items were later categorized into 22 key food groups, formed according to key nutrient component, main food group, culinary use, and risk to chronic diseases in particular CVD (low fat, high fat, fiber, etc.), as shown in Table 6. Trained nurses and interviewers performed a face to face interview using pictures of common food items and a frequency card to facilitate answers. The food groups were as follows: meat, fatty meat, processed meat with high fat, processed meat with high salt, fish, shellfish and squid, animal organ, egg, beans, rice, wheat, glutinous rice, fried food, food with coconut milk, fermented fish/soybean, chili sauce/dip, fruit, milk, soymilk, beverage, bamboo shoot, and vegetables. A pilot test was done in order to test reliability and Cronbach's alpha coefficient of 0.80 was obtained, indicating a relatively acceptable level of interitem reliability for the FFQ.