Methodologies and Tools for Dietary Intake Assessment

2013 ◽  
pp. 555-568
Author(s):  
Marian Neuhouser
Keyword(s):  
Dietary Intake ◽  
Intake Assessment ◽  
Dietary Intake Assessment

scholarly journals Dietary Intake Assessment of Pre-Packed Graviera Cheese in Greece and Nutritional Characterization Using the Nutri-Score Front of Pack Label Scheme

Nutrients ◽  
2021 ◽  
Vol 13 (2) ◽  
pp. 295
Author(s):  
Evangelia Katsouri ◽  
Emmanuella Magriplis ◽  
Antonis Zampelas ◽  
Eleftherios H. Drosinos ◽  
George-John Nychas
Keyword(s):  
Dietary Intake ◽  
Salt Intake ◽  
Saturated Fat ◽  
Nutrient Contents ◽  
Intake Assessment ◽  
Dark Orange ◽  
Nutrients Intake ◽  
Total Fat ◽  
Dark Green ◽  
Dietary Intake Assessment

Gravieras are ‘gruyere’ type hard cheeses with a variety of different products and the second highest consumption in Greece. In this study, we present a dietary intake assessment and a nutritional characterization of pre-packed graviera products sold in the Greek market using Nutri-Score Front of Pack Label (FoPL). The nutrient contents of 92 pre-packed graviera products were combined with daily individual consumption data extracted from the Hellenic National Nutrition Health Survey (n = 93), attempting to evaluate the contribution of graviera’s consumption to the Greek diet. The analysis of nutrients’ intake as a Reference Intake (RI) percentage ranked saturated fat first on the nutrients’ intake list, with RI percentage ranging from 36.1 to 109.2% for the 95th percentile of consumption. The respective % RI for energy, total fat, carbohydrates, sugars, proteins and salt ranged from 12.7–20.7%, 21.6–50.4%, 0–3.1%, 0–6.1%, 37–57.1% and 6.3–42%. Nutri-Score classified 1% of the products to C—light orange class, 62% to D—orange and 37% to E—dark orange, while no products were classified to A—dark green or B—green classes. The comparison between the Nutri-Score classification and the nutrients’ intake assessment, also separately conducted within the classes, showed a higher salt intake after the consumption of products classified as D—orange and E—dark orange.

What Are They Really Eating? A Review on New Approaches to Dietary Intake Assessment and Validation

2016 ◽  
Vol 5 (4) ◽  
pp. 307-314 ◽  
Author(s):  
Megan E. Rollo ◽  
Rebecca L. Williams ◽  
Tracy Burrows ◽  
Sharon I. Kirkpatrick ◽  
Tamara Bucher ◽  
...  
Keyword(s):  
Dietary Intake ◽  
Intake Assessment ◽  
New Approaches ◽  
Dietary Intake Assessment
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