Type of Document	Master's Thesis
Author	Adamson, Christopher Mark
URN	etd-11102009-020256
Title	Development and validation of a rapid assessment method for nutrient adequacy of the food guide pyramid
Degree	Master of Science
Department	Human Nutrition and Foods
Advisory Committee	Advisor Name Title Hertzler, Ann A. Committee Chair Stewart, Daisy L. Committee Member Webb, Ryland E. Committee Member
Keywords	Food
Date of Defense	1994-06-03
Availability	restricted
Abstract Throughout this century food guide systems (Five Food Groups, Basic Seven, Basic Four, Food Guide Pyramid) have dramatically changed and with the changes the need for adequate assessment measures has changed as well. The objective of the study was to develop and validate two such rapid assessment methods that could possibly be employed as educational devices in nutrition education programs while taking away the need for expensive computer analysis and/or the time consuming, inefficient, and often tedious job of nutrient assessment through various tables of food analysis and composition. College students aged 18-24 served as the sample population and their three-day dietary recalls the data for this study. Each diet was compared to the Food Guide Pyramid (FGP) by using one rapid assessment method scored in two ways (FGP1 and FGP21 is a simple point-far-point method based on minimum recommended servings from the Food Guide Pyramid and the FGP2 score is a weighted method of food groups based on the same criteria. All diets were evaluated in terms of nutrient quantity by computer analysis and translated into mean adequacy ratios for fourteen nutrients (MAR1) and for seven problem nutrients (MAR2). The FGP scores (FGP1 and FGP2) were then compared to each of the MAR scores (MAR1 and MAR2) to test validity by correlation analysis. Results indicate both rapid assessment tools maintain significant correlation (p1 score of 10.8 (max. = 15) correlated significantly with a mean MAR1 score of 0.88 (max. = 1.00)(r = 0.68) and with the MAR2 score for problem nutrients of 0.83 (max. = 1.00)(r = 0.66). A mean FGP2 score of 21.3 (max. = 30) correlated significantly with a mean MAR1 score of 0.88 (max. = 1.00)(r = 0.65) and with the MAR2 score for problem nutrients of 0.83 (max. = 1.00)(r = 0.63). Results illustrate that the FGP1 score could be used by the general public individually and in nutrition education programs to help assess diets based on nutrient adequacy.
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