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Appendix B: Background Papers for Workshop on Evaluation of Methods for Obtaining Food Consumption Data
Appendix B: Background Papers for Workshop on Evaluation of Methods for Obtaining Food Consumption Data
Pages 87-204
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APPENDIX BBackground Papers for Workshop on Evaluation of Methods for Obtaining Food Consumption Data 1
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Though for 20 years there has been a great need for dietary methodology for epidemiological studies dealing with the relationship between dietary intake of an individual and his biochemical or health status, we have not come very far. Many reviews of various depth and value concerning dietary survey methods have been written.
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Today it is fortunate that diverse professions have developed interest in dietary methodology so that your Committee will have access not only to the talents of nutritionists of various backgrounds, but also epidemiologists, anthropologists, economists, sociologists, physicians, statisticians and computer scientists. DIETARY STATUS, NOT NUTRITIONAL STATUS It is imperative to remember that in measuring dietary status one is not measuring nutritional status.
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If food intake is quite poor, nutritional status may be below desirable limits. If nutrient intake appears to meet certain dietary standards and if the individual has no factors that may adversely condition his nutritional needs, he probably will be well nourished.
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3. Intraindividual variability in food or nutrient intake, which is especially important in determining the length of time that an individual needs to be studied for a true picture of intake be it current or past.
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Previous techniques have been expensive and tedious and often could not be applied to all kinds of population groups. Also, often they have~concentrated on only one facet of dietary pattern, i.e., the level of nutrient intake, with little information on other parameters of food intake such as specific food usage, changes in food patterns, spacing or apportionment of food over the day, environment, speed of eating, etc.
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Even after the objective is clearly defined, many decisions must be made with regard to methodology before a dietary study is undertaken, particularly studies concerned with the intake of individuals. Decisions with regard to the collection of data center on sampling, the schedule or form to be used and/or the interviewer, the instructions or supervision to be given, the time period to be covered, the timing of the recording process or recall period, the methods to be used in determining the amounts of food used, and whether food intake only or food habits as well are of interest.
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The major determinant of these decisions is the objective of the study, but also to be considered are the resources available in terms of time, money, trained personnel, and the availability of a sufficient supply of suitable subjects (in Burk and Pao's terms, the respondent burden, field survey costs, and data-processing costs)
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to obtain average nutrient intake, food intake, or food habits of groups for comparison with other groups or (2) to obtain nutrient intake of a given individual for correlation with clinical or biochemical measurements obtained on that individual.
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4. More recently foodfrequency questionnaires, either self-administered or interviewer-administered, have been studied as a means of acquiring information on general dietary intake or specific foods or nutrients over a longer period of time at less expense and with less personnel resources for epidemiological studies in which people may be grouped in extremes of intake.
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Food Records Information with regard to food record and list recall methods comes largely from studies done by the USDA, which has used the methods widely and has changed for its 10-year food consumption studies from the use of the food record (referred to by Burk and Pao as inventory record method) to the list recall method.
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In any case, the lower respondent rate in sampling is a major handicap in the use of the family or institution food record method. Food List or List Recall The food list or list recall method usually involves only one visit by the interviewer and is reported to take an average of 2 hours if no memory aids are involved or 2~/2 hours if memory aids are used.
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As indicated earlier, the field survey costs were lower for the list recall method since the average interviewer time was less than half that for the food record method. One would wonder, too, if costs would not be less in achieving the desired respondent rate because of the lower response rate for the food record method.
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(1971) in Israel with volunteer male clerical and administrative workers found that repeated 24-hour recalls were valuable aids in the difficult and complex area of classifying individual dietary intakes and should be used more frequently, particularly for those populations and for
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They state that when variability is extreme, the method of repeated 24-hour recall interview will reveal the situation and point toward the hard fact that no method short of extensive daily sampling is likely to be successful in accurately categorizing large numbers of individuals with respect to dietary intake. Frank et al.
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and field survey costs are less if only one visit is necessary (Adelson, 1960~; data-processing costs are increased when household measures must be converted to weights (Adelson, 1960~. 103 Records (EstimatedJ Response rate for the dietary record method is apt to be less than the 24-hour recall, because some people will not take on the burden of record-keeping and some may be unable to keep records.
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Response rate is reduced when the estimated food record method is used because of the burden to the subject as demonstrated by both Mongeau (1974) and Young et al.
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Field survey costs are high in terms of needing highly skilled and specially trained nutritionists with approximately an hour or longer for each interview, and considerably longer to edit interviews and prepare them for data processing. 105 FOOD FREQUENCY METHOD FOR RECALL OR PAST FOOD INTAKE Increasingly various forms of dietary questionnaires have been developed for use in epidemiologic studies to give an indication how often certain
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The validity was tested with 49 persons against a modified Burke dietary history and a combined week's record with weighing of representative food items. The authors felt the questionnaire to be a practical tool for the assessment of dietary intake in the prospective study.
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compared two different modifications of the Burke dietary history method for estimate of average nutrient intake of a group of 30 white 12-year-old school girls in Pretoria. The results obtained by the two methods agreed fairly well in the case of almost all nutrients studied.
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It is most ideal for clinical studies; yet it can be used only for current intake and does not give information on long-term intakes. Since foods are in weighed portions, processing costs are less, but more personnel time may be involved in field survey costs.
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23: 1201. Assessment of nutritional status and food consumption surveys.
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3. Dietary intake and physical activity of male civil service employees.
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1965. Food habits and food intakes of preschool children.
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1971. Nutritional status of negro preschool children in Mississippi.
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1939. Comparison of food intakes for weekdays and for Saturday and Sunday.
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1974. A study of nutritional status of preschool children in the United States, 1968-70.
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1966. Assessment of nutritional status: Food intake studies.
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Symposium on Recent Advances in the Appraisal of the Nutrient Intake and Nutritional Status of Man.
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1953a. Subject's estimation of food intake and calculated nutritive value of the diet.
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1951. Dietary surveys: Variation in weekly intake of nutrients.
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has specialized in collecting information from large samples on household purchases of grocery products, textile products, and other frequently bought consumer products using the mail diary techniques. Similarly, it has collected detail information on household food preparation and on individual food intake.
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I ABRAMS NCP measures the end of the food distribution channel, where the product enters the home of the consumer.
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Bonuses are given for prompt reporting and for returning all diaries in the month. Periodically, NCP households receive additional questionnaires, and once a year they receive the basic Household Classification Questionnaire.
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Detail information is reported on the income, education, and other demographic characteristics of each household member; and information on ownership of several appliances, on the type of residence, and on other characteristics that are required for classifying the household
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Households that complete their test panel assignments may later be recruited into the National Consumer Panel if it is deficient in these kinds of households in the particular market. Data Transcription and Editing All entries in those diary sections that are currently sold are transcribed by coders for machine processing.
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They do include households composed of single individuals, or of unrelated individuals sharing a common housing unit. Therefore, information reported by these panels is representative only of food purchases made by the corresponding household segment of the population.
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Since panel members have to be willing to report their purchases of a large number of product categories on a weekly basis, over extended periods of time, the sample will tend to have very few members in which the homemaker, or other potential reporter, is unwilling to undertake such a task. The willingness to do this work is, in a broad sense, correlated with the interest of the homemaker in the task of purchasing foods, or in other aspects related to maintaining a home, to shopping, and to reporting on such activities.
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THE NATIONAL HOUSEHOLD MENU CENSUS SERVICE Objectives The Menu Census Service is designed to collect detail information on the ultimate disposition of all food products in terms of their consumption by individuals as obtained, or their use in preparation of other dishes to be eaten by individuals. In this respect, the Menu Census observes the true end of the food distribution system from the farm to its final use.
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(d) More recently, the Menu Census has been used to evaluate the exposure of individuals, by various age-groups, or by other characteristics, to specific food additives from the diet, in connection with regulatory activities of various governmental agencies, such as FDA, FTC, USDA, and others; the data have been used by FDA and the National Academy of Sciences to compute individual intake of food additives in the GRAS survey, PHASE Il.
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J ABRAMS TABLE 1 Sixth National Household Menu Census, Composition of the Sample, Annual Summary, July 1 977-June 1978Households and Household Members Distributed by Demographic Characteristics Households Persons U.S.
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1978 1,000 25.0 2,735 24.5 U.S. Census Households
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. a Includes all residents, whereas the Menu Census is based on household members only (excludes institutional population)
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Transcription, Editing, and Processing All information reported by the households in the daily diary and in the other questionnaires is coded, edited, and reported on a quarterly and on an annual basis. All foods are classified into about 65 major food categories and into as many as 99 different specific food items within each major category.
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As a rough check, some clients have estimated the coverage of specific product categories in the Menu Census as follows. An estimated average amount per eating occasion was multiplied by the frequency of eating of a specific product as reported in the Menu Census, and the resulting projected pounds of consumption in a 2-week period was compared to independently obtained average amount sold in an average 2-week period in that year.
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Another method for quantifying the average amount per eating occasion may be available by correlating the average quantities of specific foods purchased by Menu Census households, as reported by them in the weekly NCP diaries in the same time periods during which they also reported food usage in the Menu Census daily diaries. For example, during the Fourth Menu Census, households reported their purchases of cottage cheese every week and also reported all usage occasions of cottage cheese during a 2week period in the daily diaries.
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A project is currently under way to develop such estimates for a large number of food categories whose purchases were reported in NCP during the period from July 1972 through June 1973, overlapping the Fourth Menu Census period. No results are as yet available from this study.
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anthropological studies of food habits among U.S. Americans and (2)
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considered foods as part of a larger ethnological picture and provided good data on attitudes and dietary content but typically little quantitative data adequate for assessing nutritional status. The latter subject has become of greater concern recently, especially with the emergence of the subdiscipline of nutritional anthropology.
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The biocultural ecology approach requires that foods and food habits be analyzed with respect to their capacity to promote adaptation to the natural environment. The functional interpretation argues that under normal circumstances human groups will tend to find and practice food habits that optimize food distribution and maximize food value.
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affect the actual consumption of food in the family and by individuals. The terms "food habits" and "floodways" are sometimes distinguished (Cussler and DeGive, 1952)
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Wison considers these worth including in any survey of food habits because some may add important amount of nutrients (e.g., calcium from the typical betel nut preparation) , while others may interfere with good nutritional status (e.g., cigarettes, vocal.
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Age, sex, altitude, temperature, body size and composition; significance of agriculture as a recent alteration in food source and type (cf., Stini, 1971; Haas and Harrison, 1977) Seasonal variation in the food supply Economic Production, Politics of food supply; societal stability; fossil transportation, & fuel availability distribution Family income Storage facilities Sociologic Classifications Rate of change in society Household Acquisition familial decisions Ethnicity; religion; class; caste; sex; age; occupation; education; rural-urban Local homogeneity of culture; isolation; access to advertising and nutrition information; access to alternate food sources Purchasing power; technical ability to acquire (shopping habits, gardening, hunting, gathering knowledge)
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We face a large problem when we decide to develop a methodology that will distill from this mass a utilitarian (i.e., usable for purposes of prediction) description of American food consumption patterns.
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, which easily leads to viewing variability as abnormality or, in nutritional terms, as inadequacy; · considering the group with which we identify (e.g., white middle class, nutrition professionals) as homogeneous with regard to food consumption patterns; or · accepting as real the existence of reference persons, modal personalities, culture types, and so forth.
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Youthfulness is emphasized by the avoidance of fat and "fattening foods" and the use of low-calorie or "health" foods. Much work on American food habits, though able to provide guidance, is
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For example, Christakis' (1963) dietary methodology section distinguishes between "homemakers" who are female and "heads of
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The potentials for discovering subtleties and for detailing the systematics of cultural behavior are excellent, particularly in small and well-bounded populations such as those having band or tribe organization, or among people identified by community or caste membership. The technique requires highly trained personnel and the devotion of large blocks of time (months, years)
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(1942) completed a now-classic study of a southern Illinois rural community in which they used partially structured interviews and free-association techniques to elicit information on food habits.
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in one village, ate regularly in one household, participated fully in accessible village activities, made a census of households, and interviewed all female heads of household in multiple-depth interviews that covered the topics of obstetrical and health history, child health histories, food habits and beliefs, agricultural production, and sources of other food. We then selected eight households for a quantified dietary survey and, using a team of trained undergraduate aides, collected recipes and weighed food and plate waste for all family members in each of the selected households for two 24-hour days.
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It permits household food waste to be estimated quantitatively. However, it provides no information on food beliefs or family food distribution patterns.
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no some no yes yes yes Personnelb - - - +/_ + + Reliability moderated moderated highs high high high Predictive value moderate moderate highs moderate e high high Rapid handling ease high high high moderatef moderates moderates Cost-effectiveness moderate moderate high moderate fairly high fairly high a Technique 1 = Structured Questionnaires and Guttman Scale; 2 = Structured Questionnaires and Socializing; 3 = Household Refuse; 4 = Person Following; 5 = Depth Interviews and Food Use Observation or Quantification; 6 = Participant Observation and Food Use Quantification. b A " + " indicates highly trained personnel are necessary for some part of the research (usually the unstructured interviews)
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150 an as o ._ Ct Ct EM Ct C~ C~ C)
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151 c~ _ cat ~ C Hi- ~ ~ ._ 4,, ~ 1 ta E 3 to coo ~ 04 v ~ E = c <, ', j _ A, e 1 To 1 ·_ 1 0 ~ .
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1967. The application of social science research methods to the study of food habits and food consumption in an industrializing area.
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1969a. American culture and food habits, communication through food in the U.S.A.
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1974. Child following: A technic for learning of food and nutrient intakes.
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The dietary intake of 127 adults who kept 3-consecutive-days diary records of their food intake at 12 intervals for a year are examined in this paper from the standpoints of individual variability and the numbers and frequency of records that are representative of the year's intake. In addition, from the data we will evaluate the ability to predict intake by selected food items, the relation of food-intake history to recorded intake, and the utility of modal patterns of intake.
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Subjects were called, if necessary, about returning records or if specific food items on the record need clarification. The fact that 94 out of 127 subjects received from 0 to 3 phone calls over the entire year also helps establish the records as reliable and helps demonstrate the feasibility of the study method.
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This complete identification of our food items permitted flexibility in computer calculation of results. For each subject, daily nutrient intake was averaged for the 36-day study period.
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Methods to Develop Multiple Regression Equations to Predict Dietary Intake In order to form our food groups for the equations all items in our food table (HVH-CWRU Nutrient Data Base) , approximately 1,600, were considered as possible predictors.
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A final count of the 510 single items showed that 92 percent of the total food items reported by the Group I subjects were included in the 510 items. A comparison with Group II showed these items accounted for 90 percent of reported items.
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Fifty-one specific foods were analyzed in this manner and the observed frequency was determined to be less than, the same as, or more than the response indicated by history. Meal Patterns Food intake on the diary recording forms was recorded by the subject as taken at meals or between meals.
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have led us to accept the diary records as representative of each individual's usual intake during the recording period. The relationship between the intake of the 73 subjects with multiple sclerosis and the fatty acid composition of their subcutaneous fat has also been examined and lends support to the validity of the data (Table 3~.
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50 40 o in ~ 20 cr UJ 30 p: True Proportion of l Weekend Days in a Year it -I ,71 ' ' ~ 10 o p + 1.96 Standard Error I (95% Confidence Limit) I Group I - W I Group I - M - Group I I - M \~A /1 I _ _ _ _/ ~ 1 1 1 1 1 1 ~ 1 i l 0 16.7 19.4 22.0 25.0 27.8 30.6 33.3 36.1 38.9 PE RCENT O F DAYS AS WE E KE N D DAYS FIGURE 1 The distribution of subjects by the percent of weekend days in the 36 days of diary recording.
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The least number of differences occurred when the first recording days of each set were compared to the second and third days combined. Odd sets compared to even sets, May-October compared to November-April, the TABLE 4 Significant Variation Among 12 Sets of 3-Day Records for Individual Nutrients in 127 Adults Significant Differences Msa Executivea Total Nutrient No.
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By the goodness of fit chi square test, the patterns in each of the three groups for day one versus days two and three and for weekday versus weekend days show no significant differences. The food items used in the final multiple regression equations are shown in Table 8.
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There was a greater use of margarine and less butter by the executive men and the physical fitness group (a possible time trend, as the food consumption data for the general U.S. population showed a similar shift during the 1960's)
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167 _ ~ ~ ~o o C~ O ~ — ~ r~ 0 c~ ~ ~ — ~ ~o 1 C~ ~ _ ~ ~ oo ~ ~ ~ ~ ~ - , _ oo _ o ~ (~~ _ ~ ~ c~ ~ ~ ~ ~ \0 ~ ~ 1 ~ _ ~ oo _ ~ ~ ~o ~ C~ U~ ~ U~ ~ o ~ ~ U) ___ _ ___ ~oooo ~1 _ ~ 1 ~1 ~— <)
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MOUSER and HELEN T BEBB TABLE 9 Group Mean of Total Intake Over 36 Days for 25 Independent Variables Group Mean for Total Number of Units Physical MS Executive Fitness All Independent Variable Unit Men Men Men Men Bread and Cereal Bread 1 Slice 98.2 86.4 64.7 84.3 Buns hot dog-hamburger 1 Bun 5.1 11.9 13.3 10.4 Cake 1 Piece 4.6 3.3 2.9 3.6 Cereal—dry 1 Cup 6.5 8.6 11.2 8.7 Cookie 1 Cookie 25.7 18.8 21.6 21.4 Doughnut 1 Roll/Doughnut 9.7 13.1 12.2 12.0 Pie 1 Piece 4.5 4.5 2.8 4.1 Fruits and Vegetables Potatoes 1 Cup 16.1 15.2 12.6 14.8 Vegetables cooked 1 Cup 11.2 12.6 9.9 11.5 Meat Beef 1 Ounce 19.9 38.5 24.2 29.8 Chicken 1 Ounce 22.8 28.9 31.3 27.8 Eggs 1 Egg 25.1 24.9 19.2 23.5 Fish—shellfish 1 Ounce 19.9 18.2 24.6 20.1 Hotdog—lunchmeat 1 Ounce 45.6 35.5 35.1 38.2 Pork ham 1 Ounce 24.2 24.9 15.1 22.3 Dairy Butter 1 Teaspoon 74.5 52.3 34.6 54.0 Margarine 1 Teaspoon 17.4 33.6 35.1 29.4 Milk whole 1 Cup 25.4 16.0 10.2 17.1 Other Beer 1 12-Ounce Bottle 11.8 49.7 8.9 29.2 Coke 1 Cup 14.3 12.9 9.8 12.5 French dressing—oil 1 Tablespoon 10.6 19.1 30.2 19.6 Maple syrup 1 Tablespoon 4.3 7.6 5.2 6.1 Soup 1 Cup 8.2 9.8 9.6 9.3 Sugar 1 Teaspoon 94.0 77.2 25.6 69.0 Whiskey 1 Ounce 12.5 53.9 23.6 35.1
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As a test, the data from the 40 women were used with the regression equations for the 113 men. Predicted intake was correlated with actual intake; multiple R's range from 0.63 to 0.90 for the eight dependent variables.
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MOUSER and HELEN T BEBB TABLE 11 Regression Equations Based on Dietary Intake for 113 Men Dietary Factor Regression Equationsa __ , Calories 3.8 (BREAD)
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(54) 3 Mealsa 3Meals+Snack3+5+7 17 3 Meals + Snack 7 3 Meals + Snack 5 + 7 3 Meals + Snack 3 + 5 3 Meals + Snack 3 + 7 Other modal patterns 2 4 10 o 1 4 12 34 4 4 3 1 o 8 3 3 4 4 2 aBreakfast, lunch and dinner Snack 3—between breakfast and lunch Snack 5 between lunch and dinner Snack 7 after dinner bOther modal patterns include any 2 or 3 meals in combination with various snacks.
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.~-~ -- . O 1 1 1 1 1 1 1 1 1 1 1 1 6 12 18 24 30 36 NUMBE R OF DAYS AT MODAL PATTERN FIGURE 4 Comparison of frequency of significant differences between odd sets and even sets of records and frequency of days at modal pattern.
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MOUSER and HELEN T BEBB TABLE 15 The Occurrence of Significant Differences Between the Frequency of Consumption of Food Determined by Interview and the Recorded Frequency from 36 Days of Food Diaries in 73 Adults and the Use of the Items in Multiple Regression Analysis for Prediction of Nutrient Intake Observed Food Less More Total Tested for Prediction Yes Used Not Used Sardines, anchovies 0 0 0 x Pizza 0 0 0 x Waffles, pancakes 0 0 0 x Rice 1 0 1 x Dry fruit 1 1 2 x Vegetable salad 2 0 2 x Cottage cheese 0 3 3 x Sherbert 1 2 3 x Bacon 1 3 4 x Pudding, custard 1 3 4 x Wine 4 0 4 x Syrup 5 0 5 x Beer 5 1 6 x Ice cream 6 1 7 x Doughnuts 7 1 8 x Pickles, olives 2 6 8 x Whiskey, gin 5 3 8 x Spaghetti, macaroni 6 3 9 Citrus juice 7 2 9 Cream soup 6 3 9 x Popcorn, Fritos 5 4 9 x Hotdog, hamburger buns 9 0 9 x Eggs 7 3 10 x Fish, shrimp 10 0 10 x Cooked vegetables (green, yellow)
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/ 1. ~ .1 1 1 1 1 1 1 1 1 2 4 6 8 10 A 12 14 16 18 NUMBER OF FOODS FIGURE 5 The percent distribution of 70 subjects by the number of significant differences between stated and recorded usual frequency of consumption of specific foods.
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The use of a limited number of food items to predict nutrient intake does not appear to be a good estimator of total intake from our data. The selection of the appropriate items is one problem.
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The subjects were not a probability sample of any defined population and any translation of our findings to any population would be conjectural. Further, within our study population, historical information about frequency of consumption of specific foods, knowledge of modal patterns of eating, or the use of predictive formulas for estimating nutrient intake were found wanting in their use for determination of individual dietary intake.
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for collecting and evaluating food consumption data from individual military personnel. Under the direction of Col.
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and to also record the time the item was consumed, the quantity consumed, and the source of each item (e.g., military dining hall, home, restaurant, or vendor)
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The March 1975 study at Naval Air Station, Alameda, Calif., provided an opportunity to assess the validity of our diary-interview technique to estimate nutrient intake per dining hall meal (Table 2~. As a separate aspect of the survey, we stationed additional dietitians at the end of each serving line in the dining hall who recorded, by observation, the food items selected by each and every patron of the dining hall.
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is partially artifactitious. If an TABLE 3 Comparison of Diary-Interview and Observer Techniques to Assess Food Item Consumption per Dining Hall Meal, Naval Air Station, Alameda, Calif., March 1975 Number of Food Items per Meal .
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al. TABLE 4 Comparison of Diary-Interview and Observer Techniques to Estimate Nutrient Intake per Dining Hall Meal, Naval Air Station, Alameda, Calif., March 1975 Techniquea Nutrient Diary-Interview Observer P Valueb Quantity, g 917 + 253c 1,042 + 288C <0.001 Energy, g 1,237 + 354 1,373 + 362 <0.001 Protein, g 55 + 16 57 + 15 NS Fat,g 62+19 65+18 NS Carbohydrate, g 117 + 42 144 + 46 <0.001 Calcium, mg 673 + 311 751 + 315 0.006 Phosphorus, mg 930 + 294 986 + 296 0.064 Iron, mg 7.9 + 2.1 8.8 + 2.5 <0.001 Vitamin A, flu 2,933 + 2,122 3,669 + 2,385 <0.001 Thiamin, mg 0.75 + 0.22 0.82 + 0.22 0.022 Riboflavin, mg 1.39 + 0.47 1.52 + 0.50 0.010 Niacin, mg 8.67 + 2.9 9.00 + 3.4 NS Ascorbic acid, mg 41.2 + 33 58.0 + 47 <0.001 a Values computed from the average nutrient intake per dining hall meal of each subject (n = 62)
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From page 185... ...
Furthermore, 13 percent of the population underestimated by more than 30 percent and 5 percent overestimated energy intake by more than 30 percent. Projection of the results of these dining hall meals to the evaluation of total daily nutrient intake data obtained by the same diary-interview technique is tenuous.
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From page 186... ...
The average daily energy intakes over the 14-day study period are shown in Table 6. At this time, we are unsure if we shoud attribute the nearly 500 kcal/day difference in reported energy intake between single and married male marines to group differences in reliability of data collection, to real differences in energy expenditures, or both.
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From page 187... ...
We are hopeful that the energy expenditure measurements, combined with weight change data, will greatly assist in our estimation of error in measuring energy intake of male and female military populations. Our rationale for asking our subjects to maintain their food diaries for 1~17 consecutive days was to look for possible effects of weekends and nav~av on total daily nutrient intake.
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From page 188... ...
These data were used to compute a predicted daily energy expenditure value for each subject. A reliability index value was computed for each subject by the following: Reliability Index Reported daily energy intake redacted dally energy expenditure For the entire population, the reported daily energy intake over the 17-day period was 2,004 kcal/day, compared to a predicted daily energy expenditure of 3,040 kcal/day.
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Diary-lnterview Technique 3,200 3,000 2,800 ~ 2,400 y 2,600 ~ 2,200 o 2,000 1,800 1,600 1,200 UJ = 1,000 6 By 800 400 200 o 2.5 On J UJ 2.0 1.5 189 \ \ \ _ \ More Reliable Subjects n = 52 - Less Reliable Subjects n = 151 ~? ~ 1 1 1 1 1 1 1 1 3 5 7 9 11 13 15 17 19 21 23 25 DU RATI ON OF STU DY (days)
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From page 190... ...
He has assumed however, that although incomplete, the reported nutrient intakes of the less reliable subjects are a representative sample of their food selection patterns. With this assumption, he expressed the nutrient intake data on essentially a nutrient density basis by using the concept of Nutrient Ratio (NR)
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From page 191... ...
of individuals with low, marginal, or adequate intakes of specific nutrients. This type of data presentation is useful in evaluating the reasons for a high incidence of low intakes of a specific nutrient, such as 191 TABLE 7 Evaluation of Average Daily Nutrient Intakes, uss Saratoga, July-August 1977 Percentage of Population a Nutrient Lowb MarginalC Adequate Protein 0 3.9 96.1 Calcium 1.5 21.2 77.3 Iron 3.0 52.7 44.3 Vitamin A 20.2 31.0 48.8 Thiamin 3.0 52.7 44.3 Riboflavin 0.5 24.1 75.4 Niacin 0.5 23.2 76.4 Vitamin C 8.4 18.2 73.4 a203 subjects.
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al. TABLE 9 Evaluation of Forward Galley Meals, uss Saratoga, July-August 1977 Percentage of Population a Nutrient Lows MarginalC Adequate Protein 0.5 13.0 86.4 Calcium 7.1 17.9 75.0 Iron 8.7 43.5 47.8 Vitamin A 61.4 26.1 12.5 Thiamin 2.2 39.1 58.7 Riboflavin 1.1 32.6 66.3 Niacin 8.2 31 .5 60.3 Vitamin C 50.0 14.1 35.9 a 184 subjects who reported eating at least one meal in forward galley.
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From page 195... ...
vitamin A-fortified (30 percent RDA per 195 CALCI U M DAILY TOTALS TRANSIT | PORT | FLIGHT OPS Rn ~ Z O O ~ ,_ 60 Z ~ LLI J UJ o ~ to 40 o ~ 1 2 1 4 1 6 1 8 20 22 24 26 28 30 1 JULY 1977 USS SARATOGA AUGUST O—ADEaUATE MARGINAL LOW FIGURE Sb RIBOFLAVIN DAILY TOTALS 100 80 ~ Z O O 60Z ~ 111 A O ~ to ~ O Q ~ 40 20 12 14 16 18 20 22 24 26 28 30 1 JULY 1977 USS SARATOGA .
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From page 196... ...
Most significantly, we have reduced the time the participants are asked to maintain their food diaries from 14-17 days to no more than 7-8 consecutive days. We believe that 7-8 days is long enough to obtain a reliable sample of an individual's eating patterns and food selection habits, but short enough to maintain a cooperative attitude in most of the participants.
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From page 197... ...
We can also retrieve, by individual or group, the quantity of any food item (limited to the ~2,500 different food items currently on our Nutrient Factor File) , or food type consumed.
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From page 198... ...
Because of cooperation problems and concern about reporting errors, comprehensive family consumption data have usually been restricted to a period of 1 week or less and individual intake data to a span of a very few days. Even food 198
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From page 199... ...
One alternative would be to attempt an intermittent panel procedure, whereby the same subjects would be canvassed at various points of the year, but for a relatively brief period each time. The data from the various observations would be accumulated to provide the measure of nutritional status.
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From page 200... ...
Although sales data are of only limited value for purposes of measuring family or individual food consumption, they could supply control totals for usually deficient survey data or at least provide a standard for evaluating survey results. Moreover, if all purchases are made by credit card in some imaginable future era, the combination of the sales data from mechanized systems and the personal characteristics of credit card holders in the possession of various financial agencies could produce the best of all possible statistical worlds.
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From page 201... ...
, as various items are being used in food preparation. Moreover, individuals within families might be given such recorders in which to report meals and snacks purchased outside the home.
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From page 202... ...
Instead of the rather futile attempts to measure this element as part of a regular consumption survey, however, it might be more useful to carry out a series of small-scale studies devoted specifically to finding out how much of various food items are ordinarily wasted. Some spot visits to small household samples might be made right after the various meals to obtain quick information of this kind.
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From page 203... ...
1975. Household food consumption surveys of the U.S.
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Key Terms
This material may be derived from roughly machine-read images, and so is provided only to facilitate research.
More
information on Chapter Skim is available.