Objective: To evaluate the validity and reproducibility of a 122-item intervieweradministered quantitative FFQ developed to determine food and nutrient intakes of adults in Botswana. Design: Relative validity of the FFQ was evaluated by comparing nutrient and food group intakes against four non-consecutive 24 h recalls administered over 12 months. The FFQ was repeated after 1 year to assess reproducibility. Setting: Kanye, Botswana. Subjects: Seventy-nine adults aged 18-75 years. Results: Spearman correlation coefficients for the validity of energy-adjusted nutrients ranged from 0?42 (carbohydrate) to 0?49 (protein) for macronutrients and from 0?23 (Fe) to 0?44 (PUFA) for micronutrients. Exact agreement of quartile distribution for nutrients between the FFQ and recalls ranged from 27 % to 72 %. Weighted kappa values were lowest for retinol (0?13), Fe (0?22) and b-carotene (0?25) and ranged from 0?33 (SFA) to 0?59 (folate) for other nutrients (energy, carbohydrate, protein, fat, Ca and vitamin E). Spearman correlation coefficients between the recalls and FFQ for food groups ranged from 0?18 (dark green leafy and yellow vegetables) to 0?58 (poultry). Reproducibility correlation coefficients (energy-adjusted) varied between 0?39 for retinol and 0?66 for vitamin E, with most values falling between 0?50 and 0?60. Conclusions: The FFQ had good relative validity for estimating habitual food group and nutrient intakes, but was poor for some micronutrients (Fe, retinol and b-carotene) and foods (fruits and dark green leafy vegetables). Keywords Quantitative FFQ Adults Validity BotswanaBotswana has undergone a rapid epidemiological transition characterized by increased incidences of non-communicable diseases, namely CVD, diabetes and cancers (1) . Dietary intake is associated with morbidity and mortality from non-communicable diseases (2) . Assessment of the usual food intake of individuals and groups is central to the investigation of eating patterns, nutrient intakes and their relationship to health outcomes, but the measurement of food and nutrient intakes can be challenging. The FFQ is used to obtain estimates of habitual diet and in contrast to other methods, such as single 24 h recalls and food records which do not reflect past diet or usual intake, has been used in a variety of settings to measure intakes in epidemiological studies. The FFQ ranks individuals according to levels of consumption rather than providing estimates of absolute quantities of energy and nutrient intakes. In addition, the technique has the advantage of being relatively easy to administer and analyse, thereby incurring lower costs compared with other methods of dietary assessment (3) . The use and limitations of the FFQ have been extensively reviewed and the method can be prone to measurement errors; thus validation studies are an essential step in the development of new FFQ.Whereas FFQ have been developed and validated for many developed and developing economies, there are few published reports of validated instruments designed to mea...

Despite the fact that condensed tannins are potentially important antioxidants, there is a general belief that tannins in sorghum confer objectionable sensory attributes. The objective of this study was to determine differences in the sensory attributes of sorghums containing different levels of total phenolic compounds. A trained sensory panel described and quantified the sensory attributes of different sorghums (condensed-tannin containing and tannin-free). All the sorghum cultivars were perceived as bitter and astringent. Bran infusions of tannin sorghums were perceived as darker, clearer, more bitter and more astringent than those of the tannin-free sorghums, while those of tannin-free sorghums were perceived as sweeter and cloudy. Sorghum whole-grain rice from the tannin sorghums which had relatively soft endosperm texture (PAN 3860 and Ex Nola 97 GH) was perceived as dark, hard, chewy, bitter and astringent, while that from tannin-free sorghums having relatively hard endosperm texture (Segaolane and Phofu) was perceived as soft, sweet and had a maize-flavour. Surprisingly, the bitterness and astringency, as well as other sensory attributes of NS 5511 (tannin sorghum), were perceived as similar to PAN 8564 (tannin-free sorghum) even though NS 5511 had more than twice the total phenol content of PAN 8564. This suggests not all condensed-tannin containing sorghums have objectionable sensory attributes.

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Bitterness and astringency are attributes generally cited as the cause of tannin sorghums being unpalatable. The objective here was to determine the effect of sorghums with varying tannin content on bitterness and astringency simultaneously using dual attribute time-intensity (DATI). A