Guttman scalogram techniques as a method of dietary analysis
1984
Harrison, Kathleen R. | Bond, John B.
The scalogram technique for scaling dichotomous data, developed by Guttman, has been used to describe dietary diversity among various populations, and was evaluated in the present study of food group consumption of 50 elderly subjects, based on data from 3-day food records. The technique was used to develop a 7-level scale of diet patterns following comparison of mean daily food group intake to that recommended by Canada's Food Guide. A total of 34% of the subjects were scored at scale level 3, indicating consumption of recommended levels of 3 food groups (bread and cereals, vitamin C fruits and vegetables, and all fruits and vegetables). Three food groups were not consumed at recommended levels: meat and meat alternatives, vitamin A fruits and vegetables, milk and milk products. The single score obtained for each subject was highly indicative of food habits and of relative dietary deficiency risks, indicating the value and utility of this technique. (wz)
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