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Frequency of servings consumed in the prior 24 hours was assessed via a Likert scale from none, one time, two times, to three or more times.
For each fish category, we asked about frequency of servings per week, categorized as: 0 (none), greater than zero but less than one, one, and more than one.
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The frequency of fruit and vegetables consumption was assessed from number of servings, weekly frequency and an intake score was calculated.
9 Participants were asked to indicate their average frequency of consumption of typical servings of selected foods during the previous month.
The frequency of red meat intake (servings per week) was obtained from a separate risk factor questionnaire and the values were also placed into quartiles.
Also, for each item, this information was used to estimate the frequency of consumption of medium servings, corrected for seasonality by multiplying the reported consumption by the ratio between the number of months during which the food item was reported to be consumed and 12 months.
We then asked women who reported consumption of any of the beverage types to detail the frequency of consumption and the number of servings (in ounces (oz)) usually consumed on the days they drank the particular beverage type.
Diet was measured by a limited food-frequency questionnaire that measured the number of servings of fruits and vegetables a child ate per day and whether they ate sweets.
These numbers of servings roughly matched the recommended frequency of intake.
Information on intake of fruits and vegetables was collected using a semiquantitative food frequency questionnaire that elicited the usual weekly number of servings of 17 fruit and 21 vegetable items over the 3 years before admission.
The NHANES dietary interview covered consumption frequency of 10 shellfish and 21 finfish species (number of servings over the 30 days prior to the interview).
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