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Supplement: The Examination of Two Short Dietary Assessment Methods, within the Context of Multiple Behavioral Change Interventions in Adult Populations

Baseline Design Elements and Sample Characteristics for Seven Sites Participating in the Nutrition Working Group of the Behavior Change Consortium^1,2

³ Behavioral Research Program and ⁴ Applied Research Program, Division of Cancer Control and Population Sciences, National Cancer Institute, Bethesda, MD 20892-7344; ⁵ Department of Epidemiology and Biostatistics, Arnold School of Public Health, and ⁶ Cancer Prevention and Control Program, University of South Carolina, Columbia, SC 29208; ⁷ Oregon Research Institute, Eugene, OR 97403; ⁸ Health Behavior and Health Education, School of Public Health, University of Michigan, Ann Arbor, MI 48109-2029; ⁹ Department of Nutrition and Food Sciences, University of Rhode Island, Kingston, RI 02881; ¹⁰ Departments of Medicine, Clinical and Social Sciences in Psychology, and Psychiatry, University of Rochester, Rochester, NY 14642; ¹¹ Division of Health Promotion and Sports Medicine, Oregon Health & Science University, Portland, OR 97239; ¹² Illinois Institute of Technology, Institute of Psychology, Chicago, IL 60616; ¹³ Department of Kinesiology and Nutrition, University of Illinois at Chicago, Chicago, IL 60612; ¹⁴ Division of Biology and Medicine, Brown University, Providence, RI 02912; ¹⁵ School of Nursing, University of Rhode Island, Kingston, RI 02881; ¹⁶ Rush University Medical Center, Department of Food and Nutrition Services, Rush Medical Center, Chicago, IL 60612; ¹⁷ University of Rochester. Rochester, NY 14642; ¹⁸ Rollins School of Public Health, Emory University, Atlanta, GA 30322; ¹⁹ Office of Dietary Supplements, NIH, Bethesda, MD 20892-7517; and ²⁰ Department of Nutrition and Department of Society, Human Development and Health, Harvard School of Public Health, Boston, MA 02115

^* To whom correspondence should be addressed. E-mail: yarocha{at}mail.nih.gov.

The purpose of this article is to describe the baseline design elements and sample characteristics of the Behavior Change Consortium (BCC) Dietary Measurement studies for each of the 7 sites that comprised the BCC Nutrition Working Group (NWG). This article summarizes the project designs, including descriptions of diverse study populations, primary assessment methods, and study outcomes. Common measures used across sites included the National Cancer Institute (NCI) Fruit and Vegetable Screener, NCI Percentage Energy from Fat Screener, 24-h dietary recalls, and a single- or 2-item fruit and vegetable measure. Data on sociodemographic characteristics, body weight and height, smoking status, and serum carotenoids were also collected. Study design information such as assessment time points, as well as baseline sample characteristics, is also described. This paper provides the overall framework and descriptive information and serves as the reference for the BCC NWG special supplement.

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