| Abstract: | Primary objective To create a food list and develop a draft quantitative food frequency questionnaire (QFFQ) for Trinidad and Tobago.Methods and procedures A mixed sampling method was used to obtain a representative sample and trained interviewers administered 24-h dietary recalls. Portion sizes were assessed and the most frequently reported foods were tabulated.Main outcomes and results Results are from 155 men and 169 women aged 21–64 years. The most frequently reported food items were: full-cream milk (64%), rice (61%), and sweetened fruit drinks (50%). Carbonated drinks were consumed by 28%. The most frequently consumed fruits were banana (23%) and citrus (22%); < 20% consumed a vegetable food item. The final QFFQ contains 146 items: 19 breads/cakes/cereals; seven rice/pastas/noodles; 12 dairy; 26 meats/poultry/fish/soy products; 15 fruits; 34 vegetables; six legumes; 11 other; 12 drinks; four alcoholic drinks.Conclusions A list of commonly consumed foods in Trinidad and Tobago was obtained and a draft QFFQ was prepared. |
