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    Dietary Assessment Methods in Nutrition Epidemiology

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    ArMadea De'aMra
    This document discusses various dietary assessment methods used in nutritional epidemiology research. It describes the 24-hour recall method, dietary records, diet history, and food frequency questionnaires. For each method, it outlines what they measure, how they are administered, and their strengths and limitations. It notes that 24-hour recalls rely on memory but provide usual intake information. Dietary records are most accurate but place high participation burden. Food frequency questionnaires are inexpensive and indicate dietary patterns but not precise nutrient levels. All methods are prone to systematic and random errors from inaccurate reporting and natural diet variations.

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    Dietary Assessment Methods in Nutrition Epidemiology

    Uploaded by

    ArMadea De'aMra
    333 views14 pages
    This document discusses various dietary assessment methods used in nutritional epidemiology research. It describes the 24-hour recall method, dietary records, diet history, and food frequency questionnaires. For each method, it outlines what they measure, how they are administered, and their strengths and limitations. It notes that 24-hour recalls rely on memory but provide usual intake information. Dietary records are most accurate but place high participation burden. Food frequency questionnaires are inexpensive and indicate dietary patterns but not precise nutrient levels. All methods are prone to systematic and random errors from inaccurate reporting and natural diet variations.

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    Dietary Assessment Methods in Nutrition Epidemiology

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    This document discusses various dietary assessment methods used in nutritional epidemiology research. It describes the 24-hour recall method, dietary records, diet history, and food frequency questionnaires. For each method, it outlines what they measure, how they are administered, and their strengths and limitations. It notes that 24-hour recalls rely on memory but provide usual intake information. Dietary records are most accurate but place high participation burden. Food frequency questionnaires are inexpensive and indicate dietary patterns but not precise nutrient levels. All methods are prone to systematic and random errors from inaccurate reporting and natural diet variations.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    333 views14 pages

    Dietary Assessment Methods in Nutrition Epidemiology

    Uploaded by

    ArMadea De'aMra
    This document discusses various dietary assessment methods used in nutritional epidemiology research. It describes the 24-hour recall method, dietary records, diet history, and food frequency questionnaires. For each method, it outlines what they measure, how they are administered, and their strengths and limitations. It notes that 24-hour recalls rely on memory but provide usual intake information. Dietary records are most accurate but place high participation burden. Food frequency questionnaires are inexpensive and indicate dietary patterns but not precise nutrient levels. All methods are prone to systematic and random errors from inaccurate reporting and natural diet variations.

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    Dietary assessment

    methods in nutrition
    epidemiology
    Rahayu Indriasari, SKM,
    MPHCN, PhD

    Introduction
    Nutrition epidemiology investigate
    relationships between diet and risks
    of diseases
    Diet is a major lifestyle-related risk
    factor (exposure) of a wide range of
    chronic diseases or nutritional
    problems
    Dietary assessment is important in
    nutritional epidemiology studies

    Dietary assessments methods

    24 dietary recall
    Get an accurate and complete listing of
    all food/drink individual consumed
    within last 24 hrs
    Specifically:
    What food/drink was consumed?
    How much was consumed?
    Time it was consumed?
    How was it prepared?
    How was it served?
    Details of food (e.g low fat, 1%,
    whole, milk powder, preparation, )

    24 hour recall :
    Recall all the foods and beverages consumed the
    previous day or 24 hours prior to the interview
    Interviewers should be knowledgeable about foods
    available in the market
    Regional and ethnic preparations and methods
    Interview conducted face to-face, structured w/o
    probing questions
    Estimates of portion size are made using standardized
    cups and spoons
    Record of food amounts converted into nutrient
    intakes using food composition tables

    Dietary records
    Record all foods and beverages consumed over a specific
    time period (3-4 d)
    Amount consumed determined by weighing with a scale or
    measuring volume using standard cups and spoons
    Specific/special foods may be recorded (fat, vitamin A, iron
    rich)
    Total energy intake will require all foods to be recorded.

    Food Diary : DAY


    Meal

    Foods
    ( list )

    Breakfast
    Snack
    Lunch
    Tea
    Dinner
    Food supplements : Name
    (cans/d)
    Vitamins/minerals supplement :.

    Amount
    eaten

    How
    prepare
    d

    Where
    eaten
    (home,
    work, etc)

    Diet history
    Collection of information on frequency of
    intake of various foods and usual meal
    pattern
    Entails detailed listing of foods and
    beverages
    consumed at each eating session
    3 d - diet record as an independent
    check on food intake
    Methods of preparation

    Food frequency questionnaire (FFQ)


    Report usual frequency of consumption of each
    food item from a list of food items in reference
    to a specified period (past wk/mo/yr)
    Face to face interview, telephone or by self
    administration
    Describes dietary patterns or food habits not
    nutrient intake
    Semi quantified tools can obtain information on
    portion size using household measures

    FFQ - Examples : For each item indicate with a check mark the category that
    best describes the frequency with which you usually eat that particular food;
    complete questionnaire might contain more than 100 items

    Food item

    > 1/d

    1/d

    Beef
    Fish
    Liver
    Poultry
    Eggs
    Dried beans
    Green leafy
    vegetables

    Enter other foods not listed


    that are eaten regularly
    1.------------2. -------------

    3. -----------

    3-6
    times/w
    k

    1-2/wk

    2/mth
    or less

    Never

    Example of semi quantitative


    FFQ
    Food

    Mediu
    m
    servin
    g

    Apples,
    apple sauce

    1 or
    cup

    Banana

    1
    mediu
    m

    Papaya

    mediu
    m

    Water melon 1 slice


    Orange

    1
    mediu
    m

    Serving
    S

    How often ?
    D

    Strengths and limitations of dietary


    assessment methods
    Method

    Strengths

    Limitations

    Food record

    Does not rely on memory; open


    ended

    24 hr recall

    Immediate recall period, easy to


    obtain information; since
    interviewers administer tool &
    records the responses, literacy is
    not a problem, respondent burden
    minimal; does not alter intake
    Inexpensive
    ; preferred
    behavior; wide
    range offor
    use
    nutrients with high day-to-day
    variability; does not alter intake
    behavior; lower respondent
    burden; epidemiological research
    to study diet-disease relationships

    High participation burden;


    requires literacy; may alter
    intake behaviour ( ??
    community
    use )
    Relies on memory; requires skilled

    FFQs

    Food habit
    questionnaire

    Rapid &low cost; does not alter


    intake behaviour

    Diet history

    No literacy needed;

    interviewer; does not reflect the


    usual dietary intake ; tendency to
    over report low intakes and under
    report high intakes ( need for

    food list, std menu types; need


    for
    community
    based
    Relies
    on memory;
    requires
    training )

    complex calculations to
    estimate frequencies; requires
    literacy, doe not quantify intake
    ( need for exhaustive food
    list; need for manual tally
    type calculations)
    may rely on memory; may
    require trained interviewer
    ( need for food list; std
    menu types; community
    based training)
    Relies on memory; may require
    trained interviewer ( need for
    food list & community based
    training

    Measurement error in dietary


    assessment
    Defined as : differences between the
    (measured) intake and the true intake
    Divided into: systematic error and random error
    Systematic error observed intake
    overestimates or underestimates the true intake
    -> cause bias in RR for quantitative differences
    in intake
    Random error not related to true intake
    -> lead to underestimation of measures of
    association

    SOURCES OF ERROR IN DIETARY ASSESSMENT


    METHODS (INDIVIDUAL INTAKES)
    Source of
    error

    Weighed
    food
    records

    Estimated
    24 hr recall
    food weight
    records

    Dietary
    history and
    FFQs

    FCT /recipe
    books
    Food coding
    Wrong
    weight of
    foods

    Reporting
    error

    Variation of
    diet with
    time

    Wrong
    frequency

    Modified
    eating
    pattern

    Response

    Source:
    Anna Ferro

    Luzzi in FAO, 2002

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