Table Food groups, preparation forms and sub-items in the NORBAGREEN FFQ
From: Validity and reproducibility of the NORBAGREEN food frequency questionnaire
Food group/category | Item |
|---|---|
Vegetables | Total |
Preparation forms (6 items) | Fresh, on bread, boiled/canned, fried, dishes, juice |
Individual items (19) | Carrot, rutabaga, red beet, cabbage, cauliflower, broccoli/Brussels sprouts, lettuce, tomato, cucumber, sweet pepper, spinach, avocado, radish, pumpkin/zucchini/aubergine, onion/leek/garlic, rhubarb, peas/corn/mixed vegetables (fresh/frozen), pulses, mushrooms (any kind) |
Fruit | Total |
Preparation forms (4) | Fresh/frozen, canned, juice, dried |
Individual items (14) | Citrus fruits, banana, apple, pear, peach/nectarine/apricot, kiwi, melons, plums/cherries, grapes, pineapple, strawberries, raspberries/blackberries, currants/gooseberries, blueberries/lingonberries/cranberries |
Potatoes | Total |
Preparation forms (3) | Boiled/baked, mashed, fried/French fries |
Fish and shellfish | Total |
Sub-items (2) | Main dish, side dish/on sandwich/in salad |
Bread | Total |
Type (3) | Fibre content: >6/100 g (or >3 g per slice), 3–6/100 g (or 1.5–3 g per slice, <3/100 g (or <1.5g per slice) |
