HNH-29303 Measuring Dietary Intake


Credits 3.00

Teaching methodContact hours
Knowledge clip0
Course coordinator(s)dr. JHM de Vries
EM Brouwer-Brolsma
Lecturer(s)ir. PJM Hulshof
prof. dr. ir. EJM Feskens
EM Brouwer-Brolsma
CWM Perenboom
KJ Borgonjen
Examiner(s)dr. JHM de Vries
EM Brouwer-Brolsma

Language of instruction:


Assumed knowledge on:

Introduction to Epidemiology and Public Health, Basic and Advanced statistics, knowledge on the macro- and micronutrients, digestion and uptake

Continuation courses:

HNH-25806 Research Methodology for Nutrition and Health I and HNH-32806 Exposure Assessment in Nutrition and Health Research


This course will bring together current knowledge, new developments  and best practice on dietary assessment for nutrition research and clinical and public health practice.
Course topics:
- dietary assessment methods including biomarkers
- food composition databases;
- errors in methods and choice of a method
- interpreting and evaluating dietary data;
- recent advances in dietary assessment methods including technology-based methods;
- biomarkers of dietary intake.

Learning outcomes:

After successful completion of this course students are expected to be able to:
- design and perform a food consumption survey for a specific aim and target population, 
- interpret and report the results by taking measurement error into account and comparing with reference values. 

More specifically the students are expected to be able to:
- discriminate between different types of dietary assessment methods, including technology-based methods and biomarkers of exposure based on principles;
- select proper dietary assessment methods matching the research questions and target population;
- identify different types of measurement errors in dietary assessment including those by food composition tables;
- apply various methods of dietary assessment;
- interpret results of evaluation studies;
- interpret results of food consumption surveys taking into account measurement errors and comparing with reference values;
- propose innovations for assessing dietary intake;
- perform a simple food consumption survey by integrating the competencies taught in this course. 


Lectures on the principles of different dietary assessment methods, their validity, and interpretation of the data.
Tutorials on measurement error, validation and interpretation of data, and on future innovations.
Practice with traditional and innovative methods, gathering data, analysing, interpreting and reporting on own and group results. Performance of and reporting on a simple food consumption survey in a group


The assessment consists of an exam (60%) and mark for a group assignment (40%).


Willett W. Nutritional Epidemiology. Chapters 3, 4, 5, 6
Slimani, N, Freisling H, Illner A-K, Huybrechts I. Methods to determine dietary intake. In: Nutrition Research Methodology 2015 Chapter 4
Selected papers.

Compulsory for: BVGNutrition and HealthBSc3AF