Individual Dietary Surveys: Purposes and Methods

2015 ◽  
pp. 105-164 ◽  
Author(s):  
Jean W. Marr
Keyword(s):  
Dietary Surveys

scholarly journals Assessing Commensality in Research

2021 ◽  
Vol 18 (5) ◽  
pp. 2632
Author(s):  
Henrik Scander ◽  
Agneta Yngve ◽  
Maria Lennernäs Wiklund
Keyword(s):  
Mixed Methods Research ◽  
Dietary Assessment ◽  
Research Field ◽  
Dietary Quality ◽  
Quantitative Character ◽  
Dietary Recall ◽  
Health And Wellbeing ◽  
Dietary Surveys ◽  
Health Related ◽  
Empirical Material

This scoping review focuses on the assessment of commensality in research and attempts to identify used methods for performing research on commensality. It reflects a multidisciplinary research field and draws on findings from Web of Science Core Collection, up to April 2019. The empirical material consisted of 61 studies, whereof most were qualitative research, and some were of quantitative character, including very few dietary surveys. The findings show nine papers categorized as using quantitative approaches, 52 papers were categorized as qualitative. The results show a wide variety of different ways to try to find and understand how commensality can be understood and identified. There seems to be a shift in the very concept of commensality as well as some variations around the concept. This paper argues the need to further investigate the importance of commensality for health and wellbeing, as well as the need to gather data on health and health-related behaviors, living conditions and sociodemographic data in parallel. The review shows the broad-ranging areas where commensality is researched, from cultural and historical areas to ethnographic or anthropological areas over to dietary assessment. To complement large dietary surveys with methods of assessing who you are eating with in what environment should be a simple way to further our knowledge on the circumstances of meal intake and the importance of commensality. To add 24-h dietary recall to any study of commensality is another way of identifying the importance of commensality for dietary quality. The use of mixed methods research was encouraged by several authors as a good way forward in the assessment of commensality and its importance.

Dietary surveys on a population at Shipham, Somerset, United Kingdom

1983 ◽  
Vol 29 (1-2) ◽  
pp. 121-142 ◽  
Author(s):  
J.C. Sherlock ◽  
G.A. Smart ◽  
B. Walters ◽  
W.H. Evans ◽  
D.J. McWeeny ◽  
...  
Keyword(s):  
United Kingdom ◽  
Dietary Surveys

Global magnesium supply in the food chain

2015 ◽  
Vol 66 (12) ◽  
pp. 1278 ◽  
Author(s):  
Diriba B. Kumssa ◽  
Edward J. M. Joy ◽  
E. Louise Ander ◽  
Michael J. Watts ◽  
Scott D. Young ◽  
...  
Keyword(s):  
Food Composition ◽  
Published Data ◽  
Mg Deficiency ◽  
Individual Level ◽  
Household Food ◽  
Dietary Surveys ◽  
Food Composition Data ◽  
Per Capita ◽  
Potential Inhibitors ◽  
Dietary Deficiency

Magnesium (Mg) is an essential mineral micronutrient in humans. Risks of dietary Mg deficiency are affected by the quantity of Mg ingested and its bioavailability, which is influenced by the consumption of other nutrients and ‘anti-nutrients’. Here, we assess global dietary Mg supplies and risks of dietary deficiency, including the influence of other nutrients. Food supply and food composition data were used to derive the amount of Mg available per capita at national levels. Supplies of Mg were compared with estimated national per capita average requirement ‘cut points’. In 2011, global weighted mean Mg supply was 613 ± 69 mg person–1 day–1 compared with a weighted estimated average requirement for Mg of 173 mg person–1 day–1. This indicates a low risk of dietary Mg deficiency of 0.26% based on supply. This contrasts with published data from national individual-level dietary surveys, which indicate greater Mg deficiency risks. However, individuals in high-income countries are likely to under-report food consumption, which could lead to overestimation of deficiency risks. Furthermore, estimates of deficiency risk based on supply do not account for potential inhibitors of Mg absorption, including calcium, phytic acid and oxalate, and do not consider household food wastage.

Potential of existing online 24-hour dietary recall tools for national dietary surveys

2021 ◽  
pp. 1-62
Author(s):  
Rozenn Gazan ◽  
Florent Vieux ◽  
Ségolène Mora ◽  
Sabrina Havard ◽  
Carine Dubuisson
Keyword(s):  
Grey Literature ◽  
Quality Data ◽  
High Quality Data ◽  
Require Time ◽  
Dietary Recall ◽  
Dietary Surveys ◽  
Almost All ◽  
The Cost ◽  
Web Platform ◽  
Country Specific

Abstract Objective: To describe existing online 24-hour dietary recall (24hDR) tools in terms of functionalities and ability to tackle challenges encountered during national dietary surveys, such as maximizing response rates and collecting high-quality data from a representative sample of the population, while minimizing the cost and response burden. Design: A search (from 2000 to 2019) was conducted in peer-reviewed and grey literature. For each tool, information on functionalities, validation and user usability studies, and potential adaptability for integration into a new context was collected. Setting: Not country-specific Participants: General population Results: Eighteen online 24hDR tools were identified. Most were developed in Europe, for children ≥10 years old and/or for adults. Eight followed the five multiple-pass steps, but used various methodologies and features. Almost all tools (except three) validated their nutrient intake estimates, but with high heterogeneity in methodologies. User usability was not always assessed, and rarely by applying real-time methods. For researchers, eight tools developed a web platform to manage the survey and five appeared to be easily adaptable to a new context. Conclusions: Among the eighteen online 24hDR tools identified, the best candidates to be used in national dietary surveys should be those that were validated for their intake estimates, had confirmed user and researcher usability, and seemed sufficiently flexible to be adapted to new contexts. Regardless of the tool, adaptation to another context will still require time and funding, and this is probably the most challenging step.

DIETARY SURVEYS.

The Lancet ◽  
1932 ◽  
Vol 219 (5673) ◽  
pp. 1102
Keyword(s):  
Dietary Surveys

scholarly journals The use of supermarket till receipts to determine the fat and energy intake in a UK population

2001 ◽  
Vol 4 (6) ◽  
pp. 1279-1286 ◽  
Author(s):  
Joan K Ransley ◽  
Judith K Donnelly ◽  
Tanya N Khara ◽  
Helen Botham ◽  
Heidy Arnot ◽  
...  
Keyword(s):  
Energy Intake ◽  
Strong Association ◽  
Dietary Survey ◽  
Cross Sectional ◽  
Food Purchases ◽  
Department Of Health ◽  
Total Food ◽  
Dietary Surveys ◽  
Food Diaries ◽  
Preliminary Research

AbstractObjectives:To validate the use of supermarket receipts as an index of fat and energy intake in a population that buys most of its food from supermarkets.Design:Cross-sectional, prospective dietary survey – feasibility study.Setting:Households situated within a 20-mile radius of a large (Tesco) supermarket in Leeds.Subjects:Two hundred and fourteen households who spend ≥=60% of their food purse in (Tesco and other) supermarkets.Results:Mean daily household purchase of fat, energy and percentage energy from fat contained in food from supermarkets were 185 g, 19.2 MJ and 35.9%. Mean daily household intakes of fat and energy were 190 g and 20.7 MJ, and 35% of energy was derived from fat. Mean household size was 2.4 persons. The association between the amount of fat and energy purchased from supermarkets and the amount of fat and energy consumed by households was strong. 0.90 MJ (95% confidence interval (CI): 0.8–1.0) of energy were consumed for every 1 MJ purchased from supermarkets and 0.76 g (95% CI: 0.64–0.87) of fat were consumed for every 1 g of fat purchased.Conclusions:The results show a strong association between estimates of the intakes of fat and energy and percentage energy from fat using 4-day food diaries and 28 days of receipts, in populations who buy most of their food from supermarkets. They also show that the fat content of total food purchases from supermarkets is 35.9% energy from fat compared with 33% energy from fat recommended by the Department of Health. This preliminary research indicates the feasibility of and potential for utilising large quantities of readily available data generated from supermarket checkouts in dietary surveys.

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