Diet Procedures

Dietary Record

For the dietary record approach, the participant records the foods and beverages and the amounts of each consumed over a period of 3 or 4 days. The amounts consumed are to be measured with a scale or household measures (e.g., cups, tablespoons). The participant will meet with the Research Bionutritionist to view a comprehensive PowerPoint presentation that will provide specific instructions on how to record their diet. We have developed a very comprehensive PowerPoint presentation to visually aid that will provide specific instructions on how to record their diet.

The participant’s dietary record will be entered into ESHA ­ The Food Processor SQL Nutrition & Fitness software (http://www.esha.com/foodpro.htm) ESHA’s nutrient databases total more than 32,000 foods, track 165 nutrient factors and combine nutrient data from 1,400+ scientific sources of information. We have added over 2,600 foods to the ESHA database to create a "Boulder" database. All participants will receive a comprehensive dietary report of their diet record (macro- and micronutrient intake).

Source: Dietary Assessment Resource Manual ­ The Journal of Nutrition (November ­ 1994)

Food Frequency Questionnaire - FFQ

The FFQ approach asks the participant to report their usual frequency of consumption of each food from a list of foods and portions sizes for a specific period of time (e.g., 1 year). This may be used to quantify a range of a nutrient or nutrients. We are using The Block 2005 online questionnaire (http://www.nutritionquest.com/), which was developed from the NHANES III food intake data.

Source: Dietary Assessment Resource Manual ­ The Journal of Nutrition (November ­ 1994)

24-Hour Dietary Recall

In the 24-hour dietary recall, the participant is asked to remember and report all the foods and beverages consumed in the preceding 24 hours or in the preceding day. We typically use this recall to help us design a 1-day research diet. We have found the text Portion Photos of Popular Foods by the American Dietetic Association to be an excellent visual tool to help participants estimate their portion sizes.

Source: Dietary Assessment Resource Manual ­ The Journal of Nutrition (November ­ 1994)

Research Diet

A research diet is implemented when a Principle Investigator (PI) needs to control for a specific macro- (carbohydrate, fat, and protein) or micronutrient (e.g., vitamin C, sodium, arginine). We construct our research diets using the software, ProNutra - http://www.viocare.com, developed by Rick Weise. We can have foods and beverages weighed to the nearest 1/10 of a gram. The University Memorial Center at the University of Colorado-Boulder is responsible for processing our research diets.