How are dietary surveys planned?

Examines the evaluation of individuals′ diets in the light of their specific requirements, emphasizing that a clear understanding of the techniques available is crucial, with special consideration being shown for age, health, motivation, funding, personnel available and certain ethical aspects as factors in selecting a sample group. Discusses diet history, the practice of 24‐hour recall, diaries for food intake both weighed and estimated, and the use of food frequency questionnaires. Also potential sources of error, especially regarding the analysis of relevant data.