Register of dietary assessment calibration-validation studies: a status report

A register of dietary assessment calibration-validation studies was created to improve communication between investigators, avoid duplication of effort, and identify gaps in knowledge. Calibration-validation studies were defined as investigations in which the participants completed at least two diff...

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Bibliographic Details
Published in:The American journal of clinical nutrition 1997-04, Vol.65 (4), p.1142S-1147S
Main Authors: Thompson, FE, Moler, JE, Freedman, LS, Clifford, CK, Stables, GJ, Willett, WC
Format: Article
Language:English
Subjects:
Biological and medical sciences
Biomarkers
Databases, Factual
Diet
Diet Records
Feeding. Feeding behavior
Fundamental and applied biological sciences. Psychology
Humans
Mental Recall
Nutrition Assessment
Registries
Reproducibility of Results
Surveys and Questionnaires
Vertebrates: anatomy and physiology, studies on body, several organs or systems
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Summary:A register of dietary assessment calibration-validation studies was created to improve communication between investigators, avoid duplication of effort, and identify gaps in knowledge. Calibration-validation studies were defined as investigations in which the participants completed at least two different dietary measurements. A questionnaire soliciting descriptive information about such studies was widely distributed. Completed questionnaires were received from October 1993 through September 1994 and the data from them were entered into a computer database. Preliminary individual reports were mailed to all contributors in September 1994 for revision or updating. Responses received by the end of October 1994 were incorporated into the database. A status report was published in December 1994. The report includes descriptions of 84 studies, 15 summary tables, and 6 reference indexes. Of the 84 studies included, 44 (52%) were conducted in North America, 35 (42%) in Europe, 2 (2%) in South America, 2 (2%) in Asia, and 1 (1%) in Australia. Sixty-three of the 84 studies (75%) used food-frequency questionnaires, 52 (62%) used food records, 35 (42%) used one or more dietary recalls, 11 (13%) used biological measures, and 8 (10%) used diet histories. Plans for maintaining and updating the register are being developed.
ISSN:0002-9165
1938-3207
DOI:10.1093/ajcn/65.4.1142S