Manual on methodology for food consumption studies

Abstract

Part 1 An historical look at manuals for food consumption studies: review of the original two manuals on dietary surveys published by FAO in 1949 and 1962. Part 2 Purpose, content and limitations of the manual: the purpose of an international manual on food consumption methodology the manual content using the manual limitations of the manual. Part 3 Definition of terms: basic concepts at various levels definitions of measuring techniques by type conversion of food consumption data into energy and nutrients by direct analysis definitions for basic statistical concepts. Part 4 Purposes of food consumption studies: purposes associated with national food and nutrition planning purposes with nutritional focus purposes associated with toxicological aspects of the food supply. Part 5 Methods for data collection at household or institutional level: principles of the methods practical aspects in household surveys practical aspects in institutional surveys uses and limitations treatment of results validity and precision. Part 6 Methods for data collection at an individual level: weighed records estimated records observed weighed records records combined with direct chemical analysis recall methods 24-hour recall dietary history food frequency retrospective dietary assessments combined methods. Part 7 Technical aspects of data collection: advantages and disadvantages of measuring and collecting data ethical considerations. Part 8 Conversion into nutrients: direct analysis use of food composition tables - general considerations use of food composition tables - at a practical level databases setting up a computerized database. Part 9: analyses, presentation and interpretation of results. Part 10: validity and reproducibility. Part 11: validation problems. Part 12 Obtaining food consumption data in special circumstances - additional consideration: areas or settlements which are remote or have difficult access population groups or individuals with disabilities which influence their ability to report on food consumption problems of surveying groups suffering from a specific disease or groups consuming a diet modified from the normal problems specific to developing countries. Part 13 Economic appraisal of various study designs and methods: the monetary costs of a dietary survey costs in terms of respondent burden maintaining co-operation of respondent labour costs of food consumption surveys. Part 14 Practical implementation: deciding on a study design preparations for data collection data collection, analysis and presentation. Index.