Welcome to the CNAQ.

Click here to start questionnaire Download Order Form

Please use the above link to download an order form for use of the CNAQ.

This website is dedicated to the use of the Monash University Comprehensive Food Frequency Questionnaire (CNAQ).

The CNAQ was developed and validated in 2010, and is the first FFQ validated for a wide range of nutrients including a group of fermentable carbohydrates known to induce gastrointestinal symptoms. The validation in a group of healthy Australian adults was published in 2010 in the Journal of the American Dietetic Association [1].

The broad spectrum of nutrients analysed by the CNAQ are listed below. This extensive list makes this dietary assessment tool useful to a wide range of researchers and health professionals including those involved in gastroenterology, endocrinology, cardiac, renal and nutritional medicine. A total of 52 nutritional indices are analysed by using this questionnaire.

Macronutrients Vitamins Sugars & fermentable carbohydrates Minerals
Energy Vitamin A Total Sugars Calcium
Carbohydrate Thiamin Glucose Iron
Protein Vitamin C Fructose Magnesium
Fat Folate Excess fructose Phosphorus
Saturated fat Niacin Sucrose Potassium
Polyunsaturated fat Riboflavin Lactose Sodium
Monounsaturated fat Thiamin Total OS Zinc
Cholesterol b carotene equivalents Fructans  
Alcohol   Total GOS  
Starch   Raffinose  
Dietary fibre   Stachyose  
Resistant starch   Sorbitol  
Glycaemic index   Mannitol  
Glycaemic load      

This FFQ has been produced into this online tool to increase ease of access by researchers and health professionals around the world. It is currently based on Australian food products only, as food composition on fermentable carbohydrates has not been undertaken on produce from other parts of the world [2-4]. Where food names have alternatives in other countries, both names have been given in the FFQ. There is no alternative dietary analysis method for international dietary assessment of fermentable carbohydrate intake. As such, this tool is the best available option at the current time.

Food composition data has been obtained from published papers (references below) as well as from NUTTAB 2010, with glycaemic index data from www.glycaemicindex.com. As published resistant starch data is not available for all foods you will need to acknowledge this limitation when interpreting your results.

When you order the CNAQ, your institution/company will be given personal login details. This will allow you to gain access to the CNAQ Organisation Management screen, a secure page where you will enter the title of the research study and the subject code and email addresses of your study participants. Each participant will receive an email directing them to the Participant Login page where they will enter their own personal and secure login details. This will open the CNAQ. The participant can complete the CNAQ at their own pace, returning to the login page to complete the CNAQ at another time if required. In your Organisation Management screen you will be able to track the progress of participants and then download the individual CNAQ results into an excel spreadsheet. Please note, it is your responsibility to explain how to complete the CNAQ. You should advise participants to think carefully about their intake over the specified period when choosing their responses.

References:

  1. Barrett, J.S. and P.R. Gibson, Development and validation of a comprehensive semi-quantitative food frequency questionnaire that includes FODMAP intake and glycemic index. J Am Diet Assoc, 2010. 110(10): p. 1469-76.
  2. Biesiekierski, J.R., et al., Quantification of fructans, galacto-oligosacharides and other short-chain carbohydrates in processed grains and cereals. Journal of Human Nutrition and Dietetics, 2011. 24(2): p. 154-176.
  3. Muir, J., et al., Measurement of short chain carbohydrates (FODMAPs) in common Australian vegetables and fruit by high performance liquid chromatography. J Agric Food Chem, 2009. 57: p. 554-565.
  4. Muir, J.G., et al., Fructan and Free Fructose Content of Common Australian Vegetables and Fruit. J Agric Food Chem, 2007. 55(16): p. 6619-6627.
  5. Murphy, M.M., et al., Resistant Starch Intakes in the United States. J Am Diet Assoc, 2008. 108: p. 67-68.
  6. Englyst. H.N., et al., The classification and measurement of dietary carbohydrates. Food Chem, 1996. 57(1): p. 15-21.