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Literature Review: Abbreviations List

Common Abbreviations Used in the NCS Dietary Assessment Literature Review

24HR 24-hour recall
B6 vitamin B6
BF breastfed
BM breast milk
BMI body mass index
BMR basal metabolic rate 
BP blood pressure
Ca calcium
CHO carbohydrate
CSFII Continuing Survey of Food Intake by Individuals
Cu copper
DH diet history
DLW doubly labeled water
DO direct observation
DEXA dual-energy x-ray absorptiometry
EE energy expenditure
EFA essential fatty acids
EI energy intake
EI:BMI energy intake to body mass index ratio
EI:REE energy intake to resting energy expenditure ratio
EPA Environmental Protection Agency
F/V fruits and vegetables
F female
Fe iron
FF formula fed
FFQ food frequency questionnaire
FNS Food and Nutrition Service
FR food record
FV fruits and vegetables
Hb hemoglobin  
Hct hematocrit
HDL high density lipoprotein
HFFQ Harvard Food Frequency Questionnaire
Hg mercury
HH household
HHHQ NCI Health Habits and History Questionnaire
HR heart rate
HS high school
K potassium
Kcal (or kcal) kilocalorie (= 1000 calories)
KJ kilojoules (= 1000 joules)
LDL low density lipoprotein
M male
MCV mean corpuscular volume
Mg magnesium
MJ millijoules (= 1/1000th joule)
MUFA monounsaturated fatty acids
Na sodium
NCC protocol Nutrition Coordinating Center at the University of Minnesota
NDS Nutrition Data System from University of Minnesota
NHANES National Health and Nutrition Examination Survey
NME sugar non-milk extrinisic sugar
NS not specified
P:S ratio polyunsaturated fatty acid to saturated fatty acid ratio
PAL physical activity level
PFAT percent of calories from fat
pp postpartum
Pro protein
PSAT percent of calories from saturated fat
PUFA polyunsaturated fatty acids
Quest questionnaire
RBC red blood cell
SD standard deviation
SES socioeconomic status
SF saturated fat
SFA saturated fatty acids
SML small, medium, large
Suppls supplements
TEE total energy expenditure
US United States
USDA U.S. Department of Agriculture
Vit A vitamin A
WIC Special Supplemental Nutrition Program for Women, Infants, and Children
Zn zinc
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Definitions and Abbreviations

Definitions of and abbreviations for dietary assessment methods and reference methods discussed in this report.(5,6)

Food Record (FR)
Food records are used to record food intake at the time of consumption, over a number of days that are not necessarily sequential. Most studies ask respondents to enter the information on hard copy form, although tape-recording, bar-coding, and electronic weighing also have been used to collect descriptive and quantity information.
Weighed FR: The respondent weighs on a small scale all food and beverages consumed.
Estimated FR: The respondent estimates all food consumed using household measures or portion size estimating aides.
Diet History (DH)
Diet History questionnaires are a retrospective assessment method ascertaining a respondent's "usual" food intake by collecting descriptive detail and amount information about each food. DHs may include questions on meal patterns, lists of common foods and groups of generic food. DH questionnaires are typically administered by a trained interviewer either in-person or by telephone, but also can be self-reported.
24-Hour Recall (24HR)
The 24HR is a retrospective assessment method in which an interviewer prompts a respondent to recall and describe all foods and beverages consumed in the preceding 24 hours or the preceding day. The interview may be conducted in-person or by telephone and may be paper and pencil or computer assisted. Portion size estimating aides assist the respondent to recall amounts consumed. The methodology for conducting the 24HR has evolved during the last two decades. Among the methods reported are: 3-pass method, 5-pass method, U.S. Department of Agriculture protocol, University of Minnesota protocol, Bogalusa Heart Study protocol.
Food Frequency Questionnaire (FFQ)
The food frequency questionnaire is a retrospective method asking respondents to report their usual frequency of consumption of each food from a list of foods for a specific period (several months or a year). Food lists vary by the purpose of the study and study population. Frequency of consumption categories also vary by questionnaire but usually include per day, week, or month.
Semi quantitative FFQ: In this type of FFQ, portion size information is collected; portion sizes are specified as standardized portions or choice (range of portions).
Non-quantitative FFQ: Portion size information not collected.
NCI Health Habits and History Questionnaire (HHHQ): Semi-quantitative FFQ developed at the National Cancer Institute under the direction of Gladys Block.
Harvard FFQ (HFFQ): FFQ developed at Harvard University by Walter Willett and colleagues. Portion size information is included as part of the food item rather than as a separate listing.
NCI Diet History Questionnaire (DHQ): Semi-quantitative FFQ, using an embedded question approach, developed at the NCI under the direction of Amy Subar and Fran Thompson (7,8).
Propensity Questionnaire
Comprehensive FFQ-type questionnaire designed to supplement other dietary assessment method. Information on portion size information is not collected. May provide information on infrequently consumed foods (9).
Direct Observation (DO)
Intakes are watched and recorded by trained observers.
Doubly Labeled Water Method (DLW) for total energy expenditure (TEE)
The DLW method is used to measure energy expenditure in free-living subjects. This method involves the administration of water containing enriched quantities of the stable isotopes deuterium (2H) and oxygen-18 (18O). The label of "doubly" labeled comes from the fact that both the hydrogen and oxygen are labeled. The oxygen-18 is eliminated from the body in the form of carbon dioxide (C18O2) and water (H218O), and the deuterium is eliminated in water (2H2O). The difference in elimination rate between these two isotopes is a measure of carbon dioxide production. Carbon dioxide production can then be used to calculate energy expenditure by use of standard equations for indirect calorimetry (3). The DLW method has been shown to be accurate to 1%, with within-subject precision of 5 to 8% (10). Because the method is expensive and analysis requires specialized, expensive equipment, it cannot be considered routine. However, the method is widely available and is being applied to dietary assessment validations with sample sizes ranging from 20 to 500 (10).
Test Method (TM)
Dietary assessment method being validated.
Reference Method (RM)
Method against which the TM is being compared and validated.


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Last Modified: 11 Apr 2014