Use and reliability of the World Wide Web version of the block health habits and history questionnaire with older rural women

Linda S. Boeckner, Carol H Pullen, Susan Noble Walker, Gerald W. Abbott, Torin Block

Research output: Contribution to journalArticle

35 Scopus citations

Abstract

Objective: To estimate the parallel forms reliability of the paper and pencil and World Wide Web versions of the 1998 Block Health Habits and History Questionnaire (HHHQ) and to examine the feasibility of older women using the Web version. Design: Within a 2-week period, participants completed both the paper and pencil and Web versions of the HHHQ and pre- and postsurveys about their comfort level and experience in using the computer. Subjects: A convenience sample of 31 white women, aged 58.2 ± 6.3 years, from a rural location were recruited via direct mail, public service announcements, and public posters. Variables Measured: The parallel forms reliability of the HHHQ administered in two different ways and the perceptions of the women on their computer use were measured. Analysis: Dietary data were analyzed using Pearson correlations and paired t tests. Alpha significance level was set at P ≤ .05. Results: The Web HHHQ had adequate reliability when compared with the paper and pencil version; paired sample correlations approximated acceptable coefficients (r > .70), with only vitamin C (r = .54) and iron (r = .65) falling below the acceptable standard. Eleven women indicated initial discomfort with the computer, but after the study, only three said they were uncomfortable completing the on-line survey. Implications: Internet dietary assessment tools could be a feasible assessment tool for older women to self-administer.

Original languageEnglish (US)
Pages (from-to)S20-S24
JournalJournal of Nutrition Education and Behavior
Volume34
Issue numberSUPPL. 1
DOIs
StatePublished - Jan 1 2002

Keywords

  • Dietary assessment
  • Food frequency questionnaire
  • Women

ASJC Scopus subject areas

  • Medicine (miscellaneous)
  • Nutrition and Dietetics

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