HNH-34403 Assessment of Dietary Intake

Vak

Studiepunten 3.00

OnderwijstypeContacturen
Knowledge clip0
Individual Paper0
Independent study0
Distance group work0
E-learning material0
Course coordinator(s)dr. JHM de Vries
Lecturer(s)dr. JHM de Vries
CWM Perenboom
KJ Borgonjen
AI Slotegraaf
Examiner(s)dr. JHM de Vries

Language of instruction:

EN

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. 
Note: This course can not be combined in an individual programme with HNH-32806 Exposure Assessment in Nutrition and Health Research.I
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 weeks 2 and 3 should be handed in according to schedule.

Literature:

- Willett, W. (2013). Nutritional Epidemiology. Oxford: Oxford university press 
- Erdman JW, Macdonald IA, Zeisel SH. Present knowledge in nutrition 2010, 10th edition: Chapter 59. (this may be replaced by an updated chapter).
Literature will be made available by the course website.

OpleidingFaseSpecialisatiePeriode
Verplicht voor: MNHDLNutritional Epidemiology and Public HealthMSc5DL
MinorPeriode
Keuze voor: WUQFSBSc Minor Quantified Self5DL