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

2. VISI DAN MISI UNIVERSITAS ESA UNGGUL

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

4. 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

5. 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

6. 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

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

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

9. 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., Online dietary intake estimation: the Food4Me food frequency questionnaire. Journal of medical Internet research, 16(6).

10. Thank you