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首页> 外文期刊>Preventive Medicine: An International Journal Devoted to Practice and Theory >Use of focus groups to understand African-Americans' dietary practices: Implications for modifying a food frequency questionnaire.
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Use of focus groups to understand African-Americans' dietary practices: Implications for modifying a food frequency questionnaire.

机译：使用焦点小组来了解非裔美国人的饮食习惯：修改食物频率问卷的含义。

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OBJECTIVE: To generate information about dietary practices, food preferences and food preparation methods from African-Americans in Macon County, Alabama, as a precursor to an intervention designed to modify an existing dietary health questionnaire (DHQ). METHOD: African-American males (30) and females (31) ages 20 to 75 years participated in eight focus groups in Macon County Alabama between June and July, 2007. RESULTS: The core topics identified were dietary practices; food preferences; food preparation methods; fast food practices; and seasonal/specialty foods. The younger focus group participants reported consuming mostly fast foods such as hamburgers for lunch. Fruits, vegetables, salads, fish, chicken and sandwiches were the most common lunch foods for the older males and females. Across the groups, rice, cornbread and potatoes were reportedly the most commonly consumed starchy foods at dinner. Frying and baking were the most common cooking methods. Fewer participants reported removing the skin when cooking chicken versus those who did not remove. Traditional foods including fried green tomatoes and cracklings were selected for addition to the modified DHQ, while those not commonly consumed, were deleted. CONCLUSIONS: Participants described high-fat traditional food preferences, common frying and addition of salted meats to vegetables, which informed the modification of a DHQ.
机译：目的：从阿拉巴马州梅肯县的非洲裔美国人那里获取有关饮食习惯，食物偏爱和食物制备方法的信息，作为旨在修改现有饮食健康调查表（DHQ）的干预措施的前身。方法：2007年6月至2007年7月，年龄在20至75岁之间的非洲裔美国男性（30岁）和女性（31岁）参加了阿拉巴马州梅肯县的八个焦点小组研究。结果：确定的核心主题是饮食习惯。食物偏好;食物的制备方法;快餐做法;和时令/特色食品。较年轻的焦点小组参与者报告称，午餐时主要食用快餐，例如汉堡包。水果，蔬菜，沙拉，鱼，鸡肉和三明治是老年人中最常见的午餐食品。在所有人群中，大米，玉米面包和土豆据报道是晚餐时最常食用的淀粉类食物。煎烤是最常见的烹饪方法。与没有去除鸡肉的参与者相比，更少的参与者报告说在烹饪鸡肉时去除了皮肤。选择了传统食品，包括油炸的绿色西红柿和脆皮，将其添加到改良的DHQ中，而那些不常食用的食品则被删除。结论：参与者描述了高脂传统食品的偏爱，普通煎炸以及在蔬菜中加咸肉，这为DHQ的改进提供了依据。

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