HNE-34403 Assessment of Dietary Intake (DL)

Course

Credits 3.00

Teaching methodContact hours
Individual Paper
Independent study
Distance Knowledge clip
Distance Tutorial
Distance group work
Distance E-learning material
Course coordinator(s)dr. ir. AM Berendsen
dr. JHM de Vries
Lecturer(s)dr. JHM de Vries
Examiner(s)dr. JHM de Vries

Language of instruction:

English

Continuation courses:

The DL-MSc-specializations have a fixed schedule during the pilot-phase

Contents:

Note: This course has a maximum number of participants. The deadline for registration is one week earlier than usual. See Academic Year.(http://www.wageningenur.nl/en/Education-Programmes/Current-Students/Agenda-Calendar-Academic-Year.htm) -> Registration for Courses.
Note: The period mentioned below is the period in which this course starts. For the exact academic weeks see the courseplanning on www.wur.eu/schedule.

In this course, you obtain a deeper understanding of dietary assessment. You will become familiar with the several dietary intake methods that are available, the errors related to dietary assessment, choosing an appropriate dietary assessment method, and interpreting dietary intake data. You will also learn to develop a food frequency questionnaire, a dietary assessment method.

Learning outcomes:

After successful completion of this course students are expected to be able to: Dietary assessment methods
- describe different available dietary assessment methods (e.g., 24-hour recalls, food frequency questionnaires, food records, dietary history);
- explain the principles of the different available dietary assessment methods (e.g., estimation portion sizes, assessment nutrient or food intake, type of intake (actual, long-term intake), used reference period (day, month, year), conversion nutrients);
- create a food frequency questionnaire.
Errors related to principles of different dietary assessment methods
- describe the types of errors in dietary assessment methods (e.g., response error, coding error, classification error, portion size error, errors in food composition tables, seasons, time) - explain when a type of error is systematic or random;
- differentiate the extent of each type of error in and between dietary assessment methods.
Choosing appropriate dietary assessment
- choose an appropriate dietary assessment method considering aim, type of information, target group, reference period, comparability with earlier studies, time, and finances
Interpretation of intake data
- interpret intake data derived from different dietary assessment methods by considering the errors and choices made (e.g., overestimation or underestimation, systematic or random, extent).

Activities:

Knowledge clips, online discussion, individual assignments, groups' assignment

Examination:

- remote proctored exam with open and closed questions (70%);
- assignment develop FFQ (30%);
Note: Assignments of week 2 and 3 should be completed sufficiently.

Literature:

- Willett, W. (2012). Nutritional Epidemiology. Monographs in Epidemiology and Biostatistics, 3rd revised ed. ISBN 13: 9780199754038.
- Erdman JW, Macdonald IA, Zeisel SH. Present knowledge in nutrition, 10th edition: Chapter 59.

ProgrammePhaseSpecializationPeriod
Compulsory for: MNHNutrition and HealthMScE: Nutritional Epidemiology and Public Health5DL
MinorPeriod
Restricted Optional for: WUQFSBSc Minor Quantified Self5DL