National Survey Data on Food Consumption Uses and Recommendations (1984) / Chapter Skim
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7 Recommendations for Longer-Term Implementation
7 Recommendations for Longer-Term Implementation
Pages 87-98
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From page 87... ...
The recommendations in this chapter provide an opportunity to consider the broadening of future uses of the separate core survey data base.. FOOD INTAKE METHODS Data users have identified several needs relates directly to food intake methods.
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From page 88... ...
It suggests that USDA, with the appropriate statistical resources, then examine the design requirements of tietary-data collection for proposed approaches to tata analysis ant interpretation. Other complementary approaches address the question of systematic underestimation of dietary intake.
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From page 89... ...
of their description of foods suggest both their utility and the potential ease of incorporating them into the survey coding process. The Committee suggests that, to respond to user needs for greater specificity in food descriptors, consideration be given to the use of UPCs in developing standardized food codes for the food consumption and dietary intake surveys.
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From page 90... ...
dietary interviews conducted in mobile exams ination vans, the validity and ret lab ility of brand-name information that is collected may be questionable. There may be major design implications for the NHANES, if its dietary interviews were moves deco the household setting solely to facilitate the verifiable collection of brand-name information related to foot consumption ant dietary intake.
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From page 91... ...
Impediments to and determinants Curnutrition programs ranging broader national interof food selection are thus impor tent to both the independent ant the con joint us es of the core survey data banes. The Committee Bugged to that the separate survey data bases contain some minimum of identical information on determinants of food intake.
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From page 92... ...
The Committee recommends that research resources be provided, where necessary, to develop the appropr late ant validated analytic methods needed. The development of methods is particularly important for foot components about whose dietary intake in the United States, whether high or low, there is scienti fic concern .
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From page 93... ...
The development of tats on nonnutritive components in food would benefit the users of national survey data on food consumption and dietary intake. Earlier in this report, the Committee has recommended the development of appropriate analytic methods and expansion of a standardized data base on the composition of foota.
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From page 94... ...
Future data users would benefit if analytic data on the usual or expected amounts of chance contaminants were available in a standardized data base on the compos ition of foods . The Committee does not believe that it is feasible to expect the immediate addition of quantitative information on inadvertent food components to data bases on the compos ition of foods .
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From page 95... ...
The Committee suggests that USDA, DHHS, and other interested agencies, along with representatives of the National Archives and Records Service, consider the technical means that may be needed to ensure that data tape information from federally funded surveys be stored and maintained in a manner most likely to prevent their physical deterioration. SUGARY In addition to recommendations for near-term implementation, the Committee has addressed data users' needs that are likely to be implemented over a longer-term.
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From page 96... ...
Data users have identified several needs for data that are related to food intake methods, including the need for continuing support of methodologic investigation, the need for detailed identification and description of foods consumed by survey subjects, the need for more detailed identification of medications taken by survey subjects, and broader information on impediments to food intake. The Committee recommendations related to these user needs are based, in general, on their utility for users and with recognition of the need for research or personnel resources before their implementation.
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From page 97... ...
~ 97 — Tab le 7-l . State of Me thods for Nutrient Analys is in Foodoa Probab it ity o f Correct Analy~cic Value Category High Good Fair Poor Carbohydrates, Fiber, Individual Fiber and Sugars - Sugars S tar ch Lipids Choles terol Sterols Total Fat Homeric Fatty Acids Common Fatty Acids Minerale/lnorganic Calcium Total Iron Arsenic Cobalt Nutrients Copper Selenium Chromium Molybdenum Magnes ium Fluor ine S i 1 i con Phosphorus lotine Tin Potass ium Manganes e Vanadium Sodium Heme Iron Zinc Nonheme Iron Proteins and Total Most Amino Some Amino Amino Acids Nitrogen Acids Acids Total Protein Vitamins Niac in Ribof lavin ~hiamin Vitamin B6 Vi tamin A Carotenes vitamin B12 Vitamin C Vitamin D Hi tamin E Folacin Pantothenic Acid Biotin Cho 1 ine Vi tamin R aAdapted from Stewart.38
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