Methods for Obtaining Food Consumption Information

Abstract

The eight general methods used to assess food consumption include food disappearance data, household disappearance data, dietary histories, dietary frequencies, 24-hour recalls, food records, weighed intakes, and duplicate portions. Each method becomes refined and unique in the hands of experienced users, and innovations may be made to increase the accuracy and efficiency of data collection and evaluation. The method of choice for a particular study depends primarily upon the purposes of the study and available resources; however, other factors such as number of subjects and interviewers, abilities of subjects, and time allotted to collect dietary data may also affect the selection of the method. Memory methods (food frequencies and food recalls) are best used to access “usual intake,” while actual intakes for clinical or metabolic studies might more appropriately be obtained by food records, weighed intakes, or duplicate portions. Continued improvement in all methods is needed to assess food intake more precisely and to determine the relationships of diet to health and disease.