Avaliação nutricional- dietary assessment

Supplement

Dietary Assessment Resource Manual1
FRANCES E. THOMPSON,*2 TIM BYEKSt * national Cancer Institute, Diuision of Cancer Prevention and Control, Applied Research Branch, Bethesda, MD 20892-7344 t Centers for Disease Control and Preuention, National Center for Chronic Disease Prevention and Health Promotion, Diuision of Nutrition, Chronic Disease Prevention Branch, Atlanta, CA 30341-3724 I. INTRODUCTION This manual is intended to serve as a resource for nutritionists and other health professionals who wish to assess diet in a study or as part of clinical services. It is not intended to be a comprehensive or technical review of all dietary assessment methods; many re views have been published (1-14). This manual is de signed to help health professionals to understand the advantages and disadvantages of alternative dietary assessment methods and to choose the appropriate di etary method for a particular need. In the following chapters we provide: • brief description and critical evaluation of each A common method of dietary assessment; • dvice on choosing the most appropriate dietary A assessment method for different study designs; • discussion of selected issues to be considered A in assessing diet; • xamples of specific dietary assessment tools; E • listing of review articles and selected publica A tions on dietary assessment. are usually unsatisfactory because of respondent fa tigue. Theoretically, the reporting is done at the time of the eating occasion, but it need not be done on pa per. Dictaphones have been used (15) and hold special promise for low literacy groups. The respondent must be trained in the level of detail needed to describe adequately the foods and amounts consumed, including the name of the food (brand name, if possible), preparation methods, recipes for food mixtures, and portion sizes. In some studies this is enhanced by contact and review of the report after 1 day of recording. At the end of the recording period, a