SURVEY KONSUMSI PANGAN PROGRAM STUDI ILMU GIZI-FIKES PERTEMUAN 4 DUDUNG ANGKASA PROGRAM STUDI ILMU GIZI-FIKES

VISI DAN MISI UNIVERSITAS ESA UNGGUL

KEMAMPUAN AKHIR YANG DIHARAPKAN Mahasiswa dapat menjelaskan prinsip pemilihan metode sesuai dengan tingkat tujuan

MEASUREMENT ERROR NO method is free from technical error and none can reflect accurately the true biological variation of food intake of free living individuals Investigators should identify and decide the most relevant error to their objectives Error is any source of variance that serves to reduce the accuracy and reliability of the individual data and the group mean. Random: affect the reproducilibity of the method increase the number of observations, but not 100% Systematic: affect the accuracy validation study and repeating measurement on the same subject

Source of Error (1/3) Non-response bias: lack of response or poor compliance simplify the method Respondent bias: misunderstanding, directed questions, socially desirable answer, under vs over reporting Interviewer bias

Source of Error (2/3) Respondent memory lapse Incorrect estimation of portion size Error related to information on nutrient supplement usage Error in handling mix dishes

Source of Error (3/3) Coding errors Error in food composition database Other potential source of error

Technical to improve dietary assessment Two-dimentional memory aids Three-dimentional memory aids Tape recorders, computer Telephone surveys

Forster, H. , Fallaize, R. , Gallagher, C. , O’Donovan, C. B Forster, H., Fallaize, R., Gallagher, C., O’Donovan, C.B., Woolhead, C., Walsh, M.C., Macready, A.L., Lovegrove, J.A., Mathers, J.C., Gibney, M.J. and Brennan, L., 2014. Online dietary intake estimation: the Food4Me food frequency questionnaire. Journal of medical Internet research, 16(6).

Thank you