TITLE: Dietary Record Protocol: Weighed Food Record and Recall
AUTHORS: Rosalind Susan Gibson, Lisa Anne Houghton, Aly Diana, Sofa Rahmannia, Dimas Erlangga Luftimas, Widya Santi Atmaharmoni, Annisha Fathonah, Wina Nur Sofiah, Istri Nur Indira, Lina Sofiatul Inayah, Afini Dwi Purnamasari, Doni Juliana, Aghnia Husnayiani Suryanto, Raulia Haekal

[DESCRIPTION]
<div class = "text-blocks"><div class = "text-block">This protocol explains how to conduct a 12-hour weighed food record (by cadres or mothers) and 12-hour food recall.</div></div>

[STEPS]
?. [Recording the Foods and Drinks Consumed]
Use Weighed Record Form (Form A) and Recipe Form (Form B).
?. [Recording the Foods and Drinks Consumed]
First, record mother’s name, ID number,interview date, day of the week and cadre’s name at the top of each page of theweighed food record form.  Use a separateset of forms for each respondent.
?. [Recording the Foods and Drinks Consumed]
Start by calibrating the scale withstandard weight (500 Rp silver coin) andrecord the calibration weight on the form.
?. [Recording the Foods and Drinks Consumed]
Make sure that the scale displays a “0”(zero) before you start.
?. [Recording the Foods and Drinks Consumed]
Record in column 3 each food and drink(including snacks and drinkingwater)consumed by mother in sequential order; start with the first item consumed sincethe cadre arrives in the morning, and finish with the last item consumed beforethe cadre leaves.
?. [Recording the Foods and Drinks Consumed]
Record time (column 1) and place (column 2) for when and where each food and drink (including snacks) is consumed. Use more than one page per day as needed
?. [Recording the Foods and Drinks Consumed]
Also record all snacks, meals, or drinksconsumed outside the house. Therefore, the cadres should accompany mothers andbring their tools (scale, forms, and pen/pencil) so that any snacks, meals, ordrinks consumed outside the house during the recording day can be weighed andrecorded on the Weighed Record Form.
?. [Recording the Foods and Drinks Consumed]
Record the name of food or drink as they are consumed in column 3 of the Weighed Record Form (Form A).
?. [Recording the Foods and Drinks Consumed]
For mixed dishes: record the name of the mixed dish on Weighed Record Form (Form A) (e.g., vegetable stir-fry, friedrice) in column 3 and note the number of the recipe in column 9. Record thesame number of this recipe on the Recipe Form (Form B).
?. [Recording the Foods and Drinks Consumed]
Also note in column 9 of the WeighedRecord Form (Form A) if the cook has prepared the mixed dish the day before,then proceed with asking the details of ingredients of the mixed dish using therecall procedure
?. [Preparing the Respondents for Weighed Record]
Introduce yourself to the respondents; explain the objectives of the session.
?. [Preparing the Respondents for Weighed Record]
Explain to the respondents the purpose of the weighed food record and the procedures involved. Ensure that this explanation is consistent with the information given on the consent form.
?. [Preparing the Respondents for Weighed Record]
Explain that the procedure consists of three components: a) Recording all foods and drinks consumed during the food record period; b) Describing the foods and drinks consumed during the food record period; c)Weighing the amounts of food and drinks consumed during the food record period.
?. [Preparing the Respondents for Weighed Record]
Explain that this procedure will be used for the mother.
?. [Preparing the Respondents for Weighed Record]
Explain the importance of following a usual eating pattern on the intake recording day: this will decrease the likelihood of altering eating behavior on the recall day.
?. [Preparing the Respondents for Weighed Record]
Explain that you will record a description and weigh each ingredient used in the mixed dishes in the home. The weight of the mixed dish after cooking will also be recorded.
?. [Preparing the Respondents for Weighed Record]
If the mixed dish was prepared before then the detail of the ingredients and the amounts must be recalled using  Food List with item designated for record of mixed dishes involving separate ingredients marked. The amount of mixed dish after cooking must be estimated using the methods given in this protocol.
?. [Preparing the Respondents for Weighed Record]
Prepare a visiting schedule for each respondent. Inform the respondent that the cadre will arrive at their household at 06.00 AM on the scheduled survey days and to stay there until 06.00 PM (for 12 hours).
?. [Preparing the Cadre for the Weighed Record: Conduct training for the cadres]
Explain procedures with examples and simulations.
?. [Preparing the Cadre for the Weighed Record: Conduct training for the cadres]
Equip the cadres with tools needed: scale, set of forms, pen/pencil, plate/bowl, cup, and spoon.
?. [Preparing the Cadre for the Weighed Record: Conduct training for the cadres]
Carry out a training session with respondents, accompanied by the instructors.
?. [Preparing the Cadre for the Weighed Record: Conduct training for the cadres]
Evaluate practice results.
?. [Describing the Foods and Drinks Consumed]
Record the description of each food or drink in column 4 according to the guidelines in Table1   ABC1  Food type    <span lang="EN-US" style="font-size:12.0pt;font-family:&quot;Times New Roman&quot;,serif;
  mso-color-alt:windowtext;mso-fareast-language:IN">Required detailed
  information<span lang="EN-US" style="font-size:12.0pt;font-family:&quot;Times New Roman&quot;,serif;
  mso-fareast-language:IN">    <span lang="EN-US" style="font-size:12.0pt;font-family:&quot;Times New Roman&quot;,serif;
  mso-color-alt:windowtext;mso-fareast-language:IN">Cooking Method  2  Rice  <span lang="EN-US" style="font-size:12.0pt;
  font-family:&quot;Times New Roman&quot;,serif;mso-fareast-font-family:Calibri;
  mso-color-alt:windowtext;mso-fareast-language:IN">Kind of rice: white/brown  Sticky rice /
  not  Porridge /
  steamed rice  Condiments  <span lang="EN-US" style="font-size:12.0pt;
  font-family:&quot;Times New Roman&quot;,serif;mso-fareast-font-family:Calibri;
  mso-color-alt:windowtext;mso-fareast-language:IN">Boiled / fried  Steam / baked  <span lang="EN-US" style="font-size:12.0pt;
  font-family:&quot;Times New Roman&quot;,serif;mso-fareast-font-family:Calibri;
  mso-color-alt:windowtext;mso-fareast-language:IN">   3  Flesh
  meat    Kind
  of meat: beef/goat/lamb/  Description
  of cut: lean/thick; fat removed/plus fat  With
  bone/not    Fresh/boiled/fried/baked/stir-fried/steamed/stewed/braised  4  Organ
  meats    Kind of organ:
  liver/kidney/intestines/heart    Fresh/boiled/fried/baked/stir-fried/steamed/stewed/braised  5  Fish/
  sea food    Kind
  of fish: fresh/dried/canned such as anchovies, tuna, sardines; roe/fish eggs  Kind
  of shell fish: clams/oysters/shrimp  Snails;
  Octopus/squid    Fresh/boiled/fried/baked/stir-fried/steamed/stewed/braised  6  Poultry    Kind of poultry:
  chicken/duck/bird  Parts or pieces
  eaten: breast/thigh/wing/feet/etc.  Raw / cooked
  weight  White / dark
  meat  With / without
  skin  With / without
  bones    Fresh/boiled/fried/baked/stir-fried/steamed/stewed/braised  7  Dark
  yellow or orange-fleshed roots, tubers, and others    Carrot;
  Pumpkin; Red Pepper (sweet); Squash (orange or dark yellow-fleshed only);
  sweet potato (orange or dark yellow-fleshed only)  Fresh/ frozen/
  canned  Peeled/ unpeeled    Boiled/fried/baked/stir-fried/steamed/stewed  8  Roots,
  tubers, and plantains  (non-coloured
  items)     Bread
  fruit; Cassava; Turnip; Yam; Potatoes (purple/blue/pink/yellow); Sweet potato
  (white/pale yellow-fleshed)  Peeled/unpeeled  Fresh/dried  Prepared
  as stiff porridge or noodles    Boiled/fried/baked/stir-fried/steamed/stewed  9  Milk
  products    Kind
  of milk: cow/goat/horse;   Type
  of milk: fresh/dried/UHT;   Full
  cream/2% fat/skimmed/low fat  Brand
  name (if appropriate)  Fortified
  / not  Ice
  cream: kind of ice cream  Yoghurt:
  kind of milk; sweetened/unsweetened; fruit added/plain       10  Cheese    Kind
  of processed cheese: block/sheets  Brand
  name (if appropriate)  Low
  fat/regular       11  Bird’s
  Eggs    Kind:
  chicken/duck/quail  Part
  of eggs consumed: yolk/white part/whole    Boiled/fried/baked/scrambled/poached/omelet  12  Fats,
  oils, &amp; butter    Butter;
  Margarine (fortified/unfortified); Mayonnaise; Palm oil (NOT red palm oil); Cream;
  Oil (vegetable/nut/seed); Coconut milk       13  Bread,
  rolls    Type
  of grain: wheat/rice/etc.  Type
  of flour  Brand  Size  Toasted/baked/not  Added
  ingredients: jam/others       14  Baked
  goods    Type
  of product: cakes/biscuits/pastries  Homemade/commercial  Iced/not
  (type of icing); Filled/not; Type of filling: sugar/cram/jam/chocolate       15  Cereals
  and other grains    Corn;
  Oats; Wheat  Whole/refined  Fresh/dried  Porridge:
  thin/thick/stiff(steamed rice)  Fermented/unfermented  Brand
  name  Noodles:
  instant/fresh/glass/rice/etc.  Fortified/unfortified  Added:
  milk/water/oil/spices/sugar/none    Boiled/steamed/baked/fried  16  Beans,
  peas, lentils, nuts &amp; seeds    Kind
  of bean: red bean/mung bean/soy bean/ peanut/etc.  Sprouted/not  Soy
  products: fermented (tofu/tempeh/tauco/etc.) / unfermented  Gnemon:
  fresh/dried (chips)  Peanuts:
  with/without skin; raw/roasted/fried; peanut butter  Mung
  bean porridge; Mung bean noodle    Fresh/boiled/fried/baked/stir-fried  with/without
  salt  17  Dark
  green leafy vegetables    Cassava
  greens; Chinese cabbage; Bitter leaf; Broccoli; Lettuce; Papaya leaves; Spinach;
  Sweet potato leave; Water spinach;   Stalk
  and leaves/ leaves only    Fresh/boiled/fried/baked/stir-fried/steamed/stewed  18  Other
  vegetables    Bamboo
  shoot; Bitter melon; Bean sprouts; Cabbage; Cauliflower; Corn; Cucumbers;
  Eggplant; Garlic; Green pepper; Lettuce; Luffa: Mushroom; Onion; Shallot;
  Tomato (red/yellow/green/ not orange)  Peeled/unpeeled  Stalk
  and leaves/leaves only    Fresh/boiled/fried/baked/stir-fried/steamed/stewed  19  Fruits
  (dark yellow or orange)    Mango;
  Papaya; Passion fruit (ripe): Cantaloupe melon; Loquat; Hog plum; Persimmon
  (ripe) Peeled/unpeeled    Fresh/boiled/baked/dried  20  Other
  Fruits    Apple; Avocado;
  Banana; Coconut flesh; Durian; Grape fruit; Grapes; Guava; Jackfruit; Lemon;
  Lime; Litchi; Honeydew melon; Orange; Pear; Pineapple; Pomegranate; Rambutan;
  Star fruit; Strawberry; Tangerine; Watermelon  Peeled/unpeeled    Fresh/boiled/baked/dried/canned  21  Beverages,
  soup    Fresh / frozen  Fruit juice   Sweetened /
  unsweetened  Added vitamins
  or minerals  Coffee:
  instant/ground; water/milk added  Recipe       22  Street
  foods and processed foods     Type
  of food  Brand
  name  Package
  size  Price
  per portion  Condiments
  added  Vendor’s
  name/location  Write
  ingredients and amounts from packet  Fortified/not  Ask
  the mother where the product was purchased, collect the package, detail from
  the package should be recorded.       23  Mixed
  dishes    Dish name  Brand name  Homemade/commercial  List recipe
  ingredients  Total amount
  cooked  Total amount
  consumed by mother       24  Condiments    Chilies; Fish
  sauce; Salty soy sauce; Stock cubes; Sweet soy sauce; spices.  Brand names  Cooking method
  of the dish
ABC1  Food type    <span lang="EN-US" style="font-size:12.0pt;font-family:&quot;Times New Roman&quot;,serif;
  mso-color-alt:windowtext;mso-fareast-language:IN">Required detailed
  information<span lang="EN-US" style="font-size:12.0pt;font-family:&quot;Times New Roman&quot;,serif;
  mso-fareast-language:IN">    <span lang="EN-US" style="font-size:12.0pt;font-family:&quot;Times New Roman&quot;,serif;
  mso-color-alt:windowtext;mso-fareast-language:IN">Cooking Method  2  Rice  <span lang="EN-US" style="font-size:12.0pt;
  font-family:&quot;Times New Roman&quot;,serif;mso-fareast-font-family:Calibri;
  mso-color-alt:windowtext;mso-fareast-language:IN">Kind of rice: white/brown  Sticky rice /
  not  Porridge /
  steamed rice  Condiments  <span lang="EN-US" style="font-size:12.0pt;
  font-family:&quot;Times New Roman&quot;,serif;mso-fareast-font-family:Calibri;
  mso-color-alt:windowtext;mso-fareast-language:IN">Boiled / fried  Steam / baked  <span lang="EN-US" style="font-size:12.0pt;
  font-family:&quot;Times New Roman&quot;,serif;mso-fareast-font-family:Calibri;
  mso-color-alt:windowtext;mso-fareast-language:IN">   3  Flesh
  meat    Kind
  of meat: beef/goat/lamb/  Description
  of cut: lean/thick; fat removed/plus fat  With
  bone/not    Fresh/boiled/fried/baked/stir-fried/steamed/stewed/braised  4  Organ
  meats    Kind of organ:
  liver/kidney/intestines/heart    Fresh/boiled/fried/baked/stir-fried/steamed/stewed/braised  5  Fish/
  sea food    Kind
  of fish: fresh/dried/canned such as anchovies, tuna, sardines; roe/fish eggs  Kind
  of shell fish: clams/oysters/shrimp  Snails;
  Octopus/squid    Fresh/boiled/fried/baked/stir-fried/steamed/stewed/braised  6  Poultry    Kind of poultry:
  chicken/duck/bird  Parts or pieces
  eaten: breast/thigh/wing/feet/etc.  Raw / cooked
  weight  White / dark
  meat  With / without
  skin  With / without
  bones    Fresh/boiled/fried/baked/stir-fried/steamed/stewed/braised  7  Dark
  yellow or orange-fleshed roots, tubers, and others    Carrot;
  Pumpkin; Red Pepper (sweet); Squash (orange or dark yellow-fleshed only);
  sweet potato (orange or dark yellow-fleshed only)  Fresh/ frozen/
  canned  Peeled/ unpeeled    Boiled/fried/baked/stir-fried/steamed/stewed  8  Roots,
  tubers, and plantains  (non-coloured
  items)     Bread
  fruit; Cassava; Turnip; Yam; Potatoes (purple/blue/pink/yellow); Sweet potato
  (white/pale yellow-fleshed)  Peeled/unpeeled  Fresh/dried  Prepared
  as stiff porridge or noodles    Boiled/fried/baked/stir-fried/steamed/stewed  9  Milk
  products    Kind
  of milk: cow/goat/horse;   Type
  of milk: fresh/dried/UHT;   Full
  cream/2% fat/skimmed/low fat  Brand
  name (if appropriate)  Fortified
  / not  Ice
  cream: kind of ice cream  Yoghurt:
  kind of milk; sweetened/unsweetened; fruit added/plain       10  Cheese    Kind
  of processed cheese: block/sheets  Brand
  name (if appropriate)  Low
  fat/regular       11  Bird’s
  Eggs    Kind:
  chicken/duck/quail  Part
  of eggs consumed: yolk/white part/whole    Boiled/fried/baked/scrambled/poached/omelet  12  Fats,
  oils, &amp; butter    Butter;
  Margarine (fortified/unfortified); Mayonnaise; Palm oil (NOT red palm oil); Cream;
  Oil (vegetable/nut/seed); Coconut milk       13  Bread,
  rolls    Type
  of grain: wheat/rice/etc.  Type
  of flour  Brand  Size  Toasted/baked/not  Added
  ingredients: jam/others       14  Baked
  goods    Type
  of product: cakes/biscuits/pastries  Homemade/commercial  Iced/not
  (type of icing); Filled/not; Type of filling: sugar/cram/jam/chocolate       15  Cereals
  and other grains    Corn;
  Oats; Wheat  Whole/refined  Fresh/dried  Porridge:
  thin/thick/stiff(steamed rice)  Fermented/unfermented  Brand
  name  Noodles:
  instant/fresh/glass/rice/etc.  Fortified/unfortified  Added:
  milk/water/oil/spices/sugar/none    Boiled/steamed/baked/fried  16  Beans,
  peas, lentils, nuts &amp; seeds    Kind
  of bean: red bean/mung bean/soy bean/ peanut/etc.  Sprouted/not  Soy
  products: fermented (tofu/tempeh/tauco/etc.) / unfermented  Gnemon:
  fresh/dried (chips)  Peanuts:
  with/without skin; raw/roasted/fried; peanut butter  Mung
  bean porridge; Mung bean noodle    Fresh/boiled/fried/baked/stir-fried  with/without
  salt  17  Dark
  green leafy vegetables    Cassava
  greens; Chinese cabbage; Bitter leaf; Broccoli; Lettuce; Papaya leaves; Spinach;
  Sweet potato leave; Water spinach;   Stalk
  and leaves/ leaves only    Fresh/boiled/fried/baked/stir-fried/steamed/stewed  18  Other
  vegetables    Bamboo
  shoot; Bitter melon; Bean sprouts; Cabbage; Cauliflower; Corn; Cucumbers;
  Eggplant; Garlic; Green pepper; Lettuce; Luffa: Mushroom; Onion; Shallot;
  Tomato (red/yellow/green/ not orange)  Peeled/unpeeled  Stalk
  and leaves/leaves only    Fresh/boiled/fried/baked/stir-fried/steamed/stewed  19  Fruits
  (dark yellow or orange)    Mango;
  Papaya; Passion fruit (ripe): Cantaloupe melon; Loquat; Hog plum; Persimmon
  (ripe) Peeled/unpeeled    Fresh/boiled/baked/dried  20  Other
  Fruits    Apple; Avocado;
  Banana; Coconut flesh; Durian; Grape fruit; Grapes; Guava; Jackfruit; Lemon;
  Lime; Litchi; Honeydew melon; Orange; Pear; Pineapple; Pomegranate; Rambutan;
  Star fruit; Strawberry; Tangerine; Watermelon  Peeled/unpeeled    Fresh/boiled/baked/dried/canned  21  Beverages,
  soup    Fresh / frozen  Fruit juice   Sweetened /
  unsweetened  Added vitamins
  or minerals  Coffee:
  instant/ground; water/milk added  Recipe       22  Street
  foods and processed foods     Type
  of food  Brand
  name  Package
  size  Price
  per portion  Condiments
  added  Vendor’s
  name/location  Write
  ingredients and amounts from packet  Fortified/not  Ask
  the mother where the product was purchased, collect the package, detail from
  the package should be recorded.       23  Mixed
  dishes    Dish name  Brand name  Homemade/commercial  List recipe
  ingredients  Total amount
  cooked  Total amount
  consumed by mother       24  Condiments    Chilies; Fish
  sauce; Salty soy sauce; Stock cubes; Sweet soy sauce; spices.  Brand names  Cooking method
  of the dish
?. [Describing the Foods and Drinks Consumed]
For mixed dishes, record the following in Recipe Form (Form B):Description of each ingredient in column 4 following the guidelines in table 1 (BFC_SOP15).Make sure you remember to enter each condiment,(e.g., sweet soy sauces, chili sauce) and seasoning (e.g.,      gule seasoning, semur seasoning) on a separate line in column 4 of Recipe Form.Cooking method in column 5 (e.g., boiling, baking, frying, roasting, etc.)
?. [Weighing the Amounts of Food and Drink]
The actual weight of each food and beverages consumed (including mixed dishes) must be recorded. Note particularly that the weights should be of the food as eaten. For example, do not record the weight or size of a raw chicken leg: instead, record the weight of the chicken meat consumed after it has been cooked.
?. [Weighing the Amounts of Food and Drink]
1. Using the dietary scales: Adjust the scale to zero Place the plate, bowl or cup on the scale, then record the weight Adjust the scale to zero again Place the first food or beverage item of the meal on the weighed plate, bowl, or cup Read and record the weight of the first food or beverage item of the meal (in grams) in the column 6 of the food record form  Adjust the scale to zero again Add the next item of food and record its weight Again, adjust the scale to zero; and Repeat this taring, weighing, and recording procedure until all the food and beverage items in the meal have been measured.
?. [Weighing the Amounts of Food and Drink]
If there is leftover on the subject’s plate, please transfer the leftovers to another plate
?. [Weighing the Amounts of Food and Drink]
Put the empty plate that was used for eating on the scale, and then transfer each ingredient of leftovers separately on to the plate and weigh.
?. [Weighing the Amounts of Food and Drink]
Record the weigh of the plate and each leftover ingredient every time.
?. [Weighing the Amounts of Food and Drink]
If each ingredient cannot be separated, weigh the plate, bowl, or cup and all the leftovers together.
?. [Complete the Recipe Form.]
The following details should be recorded on the mixed dish recipe form. Use a separate form for each “designated” mixed dish consumed by the respondent.
?. [Complete the Recipe Form.]
Record the name of the interviewer, date,day food eaten, and the subject’s name and ID number at the top of the recipeform.
?. [Complete the Recipe Form.]
Record local and general name of the mixeddish on the form (e.g., chicken curry).  Weightof the whole mixed dish cooked isrecorded in column 7b while part ofit consumed by the subject will be recorded in the Weighed Record Form.
?. [Complete the Recipe Form.]
Record the weight of the empty cooking pot in column 7a.
?. [Complete the Recipe Form.]
Record the name of each ingredient of the mixed dish on a separate line of the form in column 3, followed by a complete description of each ingredient in column
?. [Complete the Recipe Form.]
Record a complete of each ingredients in column 4 usingtable 1for the description of theingredient.
?. [Complete the Recipe Form.]
Record the weight of the edible portion (i.e., as eaten) of eachraw ingredient recorded in column 6.For example, for ingredients such as bananas, remove the skin part and only theedible portion is weighed.
?. [Complete the Recipe Form.]
If seasoning pwder is used in the recipe, record onlyseasoning powder and the name of the recipe not individual spices or theiramount.
?. [Complete the Recipe Form.]
Record the final weight of the cookedmixed dish plus the cooking pot in column 7b.
?. [Calculate the Weight of Each Cooked Ingredient Consumed]
Where possible, it is preferable to express the weight equivalents of ingredients consumed in mixed dishes as cooked foods to take into account any weight changes that may arise after cooking. This approach allows nutrient values for cooked foods to be used, and thus any nutrient losses or gains during cooking are taken into account. The steps involved are listed below.
?. [Calculate the Weight of Each Cooked Ingredient Consumed]
Apply a weight change factor to adjust the weight of the raw ingredients to cooked weights. Use the Australian/New Zealand or USDA weight change factors if local data are not available. For example, if the weight of raw carrots in mixed dish = 55g and weight change factor for boiled carrots = − 7%, then the loss of weight of carrots after boiling is: 55g = 55 × (7/100) = 3.85g. Therefore, the cooked weight of the carrots is: 55 − 3.85 = 51.15g. (Note if carrots had gained weight, then 3.85 g would have been added to the raw weight value). Enter this cooked weight in column 5 of the recipe form. Repeat this calculation for each raw ingredient listed in step 1, applying weight change factors as appropriate.
?. [Calculate the Weight of Each Cooked Ingredient Consumed]
Calculate the proportion of each cooked ingredient in the homemade mixed dish recipe by dividing the weight of each cooked ingredient by the total cooked weight (in g) of the mixed dish. Record these proportions in column 8 of the recipe form.
?. [Calculate the Weight of Each Cooked Ingredient Consumed]
Calculate the weight equivalent of each cooked ingredient consumed by the respondent by multiplying the proportion of each cooked ingredient in column 8 by the total weight of the cooked mixed dish (in grams) consumed by the respondent. Enter these weight equivalents in column 9 of the recipe form and in column 6 of the weighed record form.   AB1  Food
  type    <b style="mso-bidi-font-weight:
  normal">Weight
  change factors (%)  2  <span lang="EN-US" style="font-size:12.0pt;
  font-family:&quot;Times New Roman&quot;,serif">Boiled rice<b style="mso-bidi-font-weight:
  normal">    189  3  Grains (other
  than rice) simmered eg. Maize porridge    −13  4  <span lang="EN-US" style="font-size:12.0pt;
  font-family:&quot;Times New Roman&quot;,serif">Other grains (boiled)    54  5  <span lang="EN-US" style="font-size:12.0pt;
  font-family:&quot;Times New Roman&quot;,serif">Carrots &amp; similar root vegetables    −7  6  <span lang="EN-US" style="font-size:12.0pt;
  font-family:&quot;Times New Roman&quot;,serif">Leaf &amp; stalk vegetables, boiled    −15  7  <span lang="EN-US" style="font-size:12.0pt;
  font-family:&quot;Times New Roman&quot;,serif">Peas &amp; edible podded peas    −7  8  <span lang="EN-US" style="font-size:12.0pt;
  font-family:&quot;Times New Roman&quot;,serif">Tomato, boiled<b style="mso-bidi-font-weight:
  normal">    −22  9  <span lang="EN-US" style="font-size:12.0pt;
  font-family:&quot;Times New Roman&quot;,serif">Pumpkin, baked<b style="mso-bidi-font-weight:
  normal">    −15  10  <span lang="EN-US" style="font-size:12.0pt;
  font-family:&quot;Times New Roman&quot;,serif">Squash, Zucchini, boiled    −16  11  Other
  vegetables, boiled    <b style="mso-bidi-font-weight:
  normal">   12  <span lang="EN-US" style="font-size:12.0pt;
  font-family:&quot;Times New Roman&quot;,serif">Corn-on-cob<b style="mso-bidi-font-weight:
  normal">    −1  13  <span lang="EN-US" style="font-size:12.0pt;
  font-family:&quot;Times New Roman&quot;,serif">&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Corn kernels<b style="mso-bidi-font-weight:
  normal">    −4  14  <span lang="EN-US" style="font-size:12.0pt;
  font-family:&quot;Times New Roman&quot;,serif">&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Onions, boiled    −10  15  <span lang="EN-US" style="font-size:12.0pt;
  font-family:&quot;Times New Roman&quot;,serif">Vegetable mixture, boiled    −11  16  Mature
  legumes and pulses    <b style="mso-bidi-font-weight:
  normal">   17  <span lang="EN-US" style="font-size:12.0pt;
  font-family:&quot;Times New Roman&quot;,serif">&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Beans, dried, boiled    149  18  <span lang="EN-US" style="font-size:12.0pt;
  font-family:&quot;Times New Roman&quot;,serif">&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Chick peas, dried, boiled    163  19  <span lang="EN-US" style="font-size:12.0pt;
  font-family:&quot;Times New Roman&quot;,serif">&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Split lentils, dried, boiled    227  20  <span lang="EN-US" style="font-size:12.0pt;
  font-family:&quot;Times New Roman&quot;,serif">&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Whole lentils, dried, boiled    142  21  <span lang="EN-US" style="font-size:12.0pt;
  font-family:&quot;Times New Roman&quot;,serif">&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Split peas<b style="mso-bidi-font-weight:
  normal">    150
AB1  Food
  type    <b style="mso-bidi-font-weight:
  normal">Weight
  change factors (%)  2  <span lang="EN-US" style="font-size:12.0pt;
  font-family:&quot;Times New Roman&quot;,serif">Boiled rice<b style="mso-bidi-font-weight:
  normal">    189  3  Grains (other
  than rice) simmered eg. Maize porridge    −13  4  <span lang="EN-US" style="font-size:12.0pt;
  font-family:&quot;Times New Roman&quot;,serif">Other grains (boiled)    54  5  <span lang="EN-US" style="font-size:12.0pt;
  font-family:&quot;Times New Roman&quot;,serif">Carrots &amp; similar root vegetables    −7  6  <span lang="EN-US" style="font-size:12.0pt;
  font-family:&quot;Times New Roman&quot;,serif">Leaf &amp; stalk vegetables, boiled    −15  7  <span lang="EN-US" style="font-size:12.0pt;
  font-family:&quot;Times New Roman&quot;,serif">Peas &amp; edible podded peas    −7  8  <span lang="EN-US" style="font-size:12.0pt;
  font-family:&quot;Times New Roman&quot;,serif">Tomato, boiled<b style="mso-bidi-font-weight:
  normal">    −22  9  <span lang="EN-US" style="font-size:12.0pt;
  font-family:&quot;Times New Roman&quot;,serif">Pumpkin, baked<b style="mso-bidi-font-weight:
  normal">    −15  10  <span lang="EN-US" style="font-size:12.0pt;
  font-family:&quot;Times New Roman&quot;,serif">Squash, Zucchini, boiled    −16  11  Other
  vegetables, boiled    <b style="mso-bidi-font-weight:
  normal">   12  <span lang="EN-US" style="font-size:12.0pt;
  font-family:&quot;Times New Roman&quot;,serif">Corn-on-cob<b style="mso-bidi-font-weight:
  normal">    −1  13  <span lang="EN-US" style="font-size:12.0pt;
  font-family:&quot;Times New Roman&quot;,serif">&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Corn kernels<b style="mso-bidi-font-weight:
  normal">    −4  14  <span lang="EN-US" style="font-size:12.0pt;
  font-family:&quot;Times New Roman&quot;,serif">&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Onions, boiled    −10  15  <span lang="EN-US" style="font-size:12.0pt;
  font-family:&quot;Times New Roman&quot;,serif">Vegetable mixture, boiled    −11  16  Mature
  legumes and pulses    <b style="mso-bidi-font-weight:
  normal">   17  <span lang="EN-US" style="font-size:12.0pt;
  font-family:&quot;Times New Roman&quot;,serif">&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Beans, dried, boiled    149  18  <span lang="EN-US" style="font-size:12.0pt;
  font-family:&quot;Times New Roman&quot;,serif">&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Chick peas, dried, boiled    163  19  <span lang="EN-US" style="font-size:12.0pt;
  font-family:&quot;Times New Roman&quot;,serif">&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Split lentils, dried, boiled    227  20  <span lang="EN-US" style="font-size:12.0pt;
  font-family:&quot;Times New Roman&quot;,serif">&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Whole lentils, dried, boiled    142  21  <span lang="EN-US" style="font-size:12.0pt;
  font-family:&quot;Times New Roman&quot;,serif">&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Split peas<b style="mso-bidi-font-weight:
  normal">    150
?. [12-HOUR WEIGHED FOOD RECORD]
?. [12-HOUR FOOD RECALL INSTRUCTION]
How to ask mothers to recall what they ate from 6 pm (18.00) yesterday to 6 am (6.00) today
?. [Introduction]
Remind the mother that the questionswill only cover all food and drinks that she consumed from 6 pm (18.00 hours) yesterday to 6 am (6.00hours) today.
?. [Introduction]
Stress that all the responses of themother will be confidential.
?. [Introduction]
Stress the importance of providing thecorrect information.
?. [Introduction]
Give the mothers sufficient time toconsider their responses and to clarify answers where necessary. At all times during the interview, keep an openmind and avoid showing signs of surprise, approval, or disapproval of the mother’seating pattern
?. [List of all food and drink consumed from 6pm (18.00 hours) yesterday to 6am (6.00 hours) today]
Start the interview with the following: “I would like you to tell me what you had to eat or drink from 6 pm (18 hours) yesterday to 6 am (6.00 hours) today.” Next ask, “What was the first thing you ate or drank from 6 pm yesterday? What did you have next and at what time?”
?. [List of all food and drink consumed from 6pm (18.00 hours) yesterday to 6am (6.00 hours) today]
Proceed through the evening, repeating these questions as necessary, and record each food or drink (including drinking water) consumed in column 3 of the recall form. Remember to probe for any snacks and drinks consumed after the main evening meals and during the night or away from home
?. [List of all food and drink consumed from 6pm (18.00 hours) yesterday to 6am (6.00 hours) today]
Make sure that each new food or drink consumed is entered on a new line in column 3 of the form
?. [List of all food and drink consumed from 6pm (18.00 hours) yesterday to 6am (6.00 hours) today]
If a designated mixed dish is consumed record on the recall form: steamed rice (mixed dish – see recipe) in column 3 of the Recall Form (Form C), and write the number of recipe in column 8 of the Recall Form (Form C) and column 1 on the Recipe Form (Form D)
?. [List of all food and drink consumed from 6pm (18.00 hours) yesterday to 6am (6.00 hours) today]
When the end of the time period (i.e., 6 am today) has been reached, check to make sure that all the items (including drinks and snacks) have been entered on the Recall Form(Form C)
?. [Describing the foods and drinks consumed]
Note that description of seasonings and condiments (e.g sweet soy sauce, chili sauce, etc)should also be included because they are often an important source of micronutrients. When different types of flour are used for the staple, record the specific flour type (e.g., refined [preferably with extraction-rate] or unrefined (e.g. whole wheat) on the recall form. Always consult to the table 1 for the descriptions of all food and drink
?. [Describing the foods and drinks consumed]
Go back over the list of foodand drink recorded in column 3, and for each food and drink item in the recall, record the timein column 1, place in column 2, and then a complete description (column 4) of each itemon the recall form. Consult the descriptions that have been prepared for each itemin Table 1.When appropriate, brand name of the processed food should also been recorded in column 3 on the form
?. [Describing the foods and drinks consumed]
1. For homemade designated mixed dishes, record on the recipe form (Form D) the following details:        Number of recipe (column 1)        Name of each ingredient of mixed dishes (column 2)        All ingredients (column 3)        Description of all ingredients (column 4)        Method of preparation and cooking (column 5)Note : If the mixed dished is not on the food list, always collect the recipe*Note: If the mother does not know the amount of each ingredient, try and find out about the ratio of the main ingredients of a mixed dish. For example, for a vegetable mixture containing potatoes, sweet potato, and dark green leafy vegetables, you must find out about the ratio of each of these items in the final dish. **Note: Ask the mother to indicate the level on the side of the cooking pot. Fill the empty cooking pot up to the level indicates with beans or water and measure the weight. Record the total weight of the cooked mixed dish in gr at the top of the recipe form.
?. [Estimating the amount of foods and beverages consumed]
This is the most challenging part of the recall interview, but also one of the most critical for ensuring high quality results. Examples of ways to estimate portion sizes of specific food items are listed in the Table 2.Weigh leftovers for food whenever possible because mothers will find it easier to visualize the amounts consumed when these are used
?. [Estimating the amount of foods and beverages consumed]
Start at the beginning of the itemized list of foods and drinks already recorded during Step 1 on the recall form
?. [Estimating the amount of foods and beverages consumed]
Select the method for estimating the amount consumed by first checking the methods recommended in Table 2, and then following the appropriate detailed instructions below  AB1  <span lang="EN-US" style="font-size:12.0pt;
  font-family:&quot;Times New Roman&quot;,serif">Estimate weight using:    <span lang="EN-US" style="font-size:12.0pt;
  font-family:&quot;Times New Roman&quot;,serif">Notes  2  REAL
  FOOD – from left over    Most
  preferred method!  Always
  ask mother whether there is left over from what mother ate yesterday.  Weigh
  according to the amount that mother ate.  3  Plasticine
  /  Play-doh    Use
  plasticine if there is no left over food.  Use
  plasticine for solid food and pieces of food.  Ask
  mother to make a replica as similar as it could be to the shape and size of
  food she ate using the plasticine.  4  Water    Use
  water if the item mother consumed is mostly water.  Use
  water to estimate volume of drinks mother consumed.  Pour
  water into the glass/cup/etc. that mother used, weigh the water in it.
AB1  <span lang="EN-US" style="font-size:12.0pt;
  font-family:&quot;Times New Roman&quot;,serif">Estimate weight using:    <span lang="EN-US" style="font-size:12.0pt;
  font-family:&quot;Times New Roman&quot;,serif">Notes  2  REAL
  FOOD – from left over    Most
  preferred method!  Always
  ask mother whether there is left over from what mother ate yesterday.  Weigh
  according to the amount that mother ate.  3  Plasticine
  /  Play-doh    Use
  plasticine if there is no left over food.  Use
  plasticine for solid food and pieces of food.  Ask
  mother to make a replica as similar as it could be to the shape and size of
  food she ate using the plasticine.  4  Water    Use
  water if the item mother consumed is mostly water.  Use
  water to estimate volume of drinks mother consumed.  Pour
  water into the glass/cup/etc. that mother used, weigh the water in it.
?. [Estimating the amount of foods and beverages consumed]
Ask the mother to first visualize the amount of the food consumed
?. [Estimating the amount of foods and beverages consumed]
Adjust the dietary scale to zero, and then place the empty plate,bowl, or cupused by the mother on the scale and record the weight (column 6)
?. [Estimating the amount of foods and beverages consumed]
Adjust the scale to zero again
?. [Estimating the amount of foods and beverages consumed]
Ask the mother to measure the amount eaten using the method from Table 2.Ask the mother to confirm the amount shown was actually eaten by asking, ‘Did you eat all of this?’.Remove any leftovers, if necessary, and then weigh and record the amount consumed (in grams) in column 7a (if using real food),column 7b (if using plasticine), or column 7c (if using water) on the recall form (Form C)
?. [Estimating the amount of foods and beverages consumed]
When,eggs,biscuits, buns, slices of bread, and candies, were consumed, please count the number of each item. Record the number in column 7a
?. [Estimating the amount of foods and beverages consumed]
Make sure that you record on the recall form and the recipe form the amount of each mixed dish consumed by the mother
?. [Complete the recipe form during the food recall]
The following details should be recorded on the mixed dish recipe form. Use a separate form for each “designated” mixed dish consumed by the respondent
?. [Complete the recipe form during the food recall]
Record the name of the interviewer, date, day food eaten, the location, and the subject’s name and ID number at the top of the recipe form
?. [Complete the recipe form during the food recall]
Record the number of the mixed dish on the form. If the mother has any leftoversor real food, record the weight of the empty plate, bowl, or cup she used incolumn 6. Then ask the mother to estimate the original amount of the mixed dish she ateusing the leftovers. Record in column 7a
?. [Complete the recipe form during the food recall]
If there are no leftoversor real food, ask the mother to estimate the volume using clay or plasticine, try to made a similar shape of mixed dish. Record the weight of plasticine ingram, in column 7b
?. [Complete the recipe form during the food recall]
For all mixed dishes use water to estimate the total cooked volume. Fill the utensil in which mixed dish was cooked with water up to the level indicated by the mother. Measure the weight of water in grams and record in column 7c
?. [Complete the recipe form during the food recall]
Record the name of each ingredient of the mixed dish on a separate line of the form in column 3,followed by a complete description of each ingredient in column 4
?. [Complete the recipe form during the food recall]
Weight all volume of the whole cooked mixed dish cooked is recorded in column 8b, while the amount consumed by the subject will be recorded in the Recall Form
?. [Finalizing the recall form]
Check the form for all the required information: time, place, name of food/drink, full descriptionsof all foods, amount eaten (including mixed dishes) for each food or drink(including drinking water)
?. [Finalizing the recall form]
Ask the questions at the bottom of the recall form: Was food intake unusual etc.? Record the answers on the bottom of the form
?. [Finalizing the recall form]
Check whether the mother had taken any medication or vitamin and mineral supplements in the recall period
?. [Finalizing the recall form]
Most importantly, thank the respondent for her time and co-operation
?. [Estimating the composition of street foods (to be performed by the dietary coordinator)]
This can be done at the end of the study when all the recalls and weighed records have been collected
?. [Estimating the composition of street foods (to be performed by the dietary coordinator)]
Prepare a list of all the food orbeverage items purchased as “street foods”
?. [Estimating the composition of street foods (to be performed by the dietary coordinator)]
Classify items into types of itemsbased on the composition of the major staple and cooking method.
?. [Estimating the composition of street foods (to be performed by the dietary coordinator)]
Visit ~ five vendors in the studyarea who sell each of the classified items and ask for information on eachingredient, method of preparation of each ingredient, the amount, methodof cooking, and total volume or weight of prepared dish. Enter these dataon a recipe form.
?. [Estimating the composition of street foods (to be performed by the dietary coordinator)]
Convert the amount of each ingredientin the recipe into weight equivalents
?. [Estimating the composition of street foods (to be performed by the dietary coordinator)]
Compile nutrient values for eachingredient from a local food composition table.
?. [Estimating the composition of street foods (to be performed by the dietary coordinator)]
Use the chop suey SOP spreadsheet to calculate the nutrient content of the mixed dish (per 100 g), applying USDA retention and yield factors where appropriate.Calculate an averagenutrient composition (per 100 g) for each street food type from the fiveitems collected from the vendor. This nutrient composition will be added as aline in your food composition table for the nutrient composition of thatspecific type of street food
?. [Calculating the weight of the ingredients of a mixed dish consumed by the respondent (to be performed by the dietary coordinator)]
The first stage in the conversion of foods to nutrients is to convert the amount of each of the food items consumed and recorded in column 4 of the recall form into weight equivalents; these data are entered into column 5 of the recall form. Several methods can be used, including using published specific gravity data for the items for which the amounts consumed have been reported in mL and the formula: (weight (g) = volume (mL) x specific gravity (g/mL) (see FAO specific gravity data), and nutrient composition tables (eg USDA) for portion sizes given in household measures and grams
?. [Calculating the weight of the ingredients of a mixed dish consumed by the respondent (to be performed by the dietary coordinator)]
The amount of each raw ingredient (excluding water) recorded on the recipe form for each mixed dish must also be converted to weight equivalents and entered into column 4 of the recipe form
?. [Calculating the weight of the ingredients of a mixed dish consumed by the respondent (to be performed by the dietary coordinator)]
The amount of the mixed dish eaten by the respondent and the total amount of the recipe must also be converted to weight equivalents
?. [Calculating the weight of the ingredients of a mixed dish consumed by the respondent (to be performed by the dietary coordinator)]
Next calculate the proportion of each raw ingredient in the homemade mixed dish recipe by dividing the weight of each raw ingredient by the total cooked weight (in g) of the mixed dish. Record these proportions in column 6 of the recipe form
?. [Calculating the weight of the ingredients of a mixed dish consumed by the respondent (to be performed by the dietary coordinator)]
Then calculate the weight equivalent of each raw ingredient consumed by the mother by multiplying the proportion of each raw ingredient in column 6 by the weight of the cooked mixed dish (in grams) consumed by the respondent. Enter these weight equivalents in column 7of the recipe form. Applying an example, if person was said to consume 120 g pumpkin leaf relish, then the corresponding weight equivalents for the three raw ingredients consumed would be: 120 x 0.52 = 62.4 g of leaves; 120 x 0.13 = 15.6 g tomato; and 120 x 0.08 = 9.6 g groundnut flour. These are the weights that should be entered into column 7 of the recipe form and transferred to column 5 of the 24-hr recall form
?. [Calculating the weight of the ingredients of a mixed dish consumed by the respondent (to be performed by the dietary coordinator)]
You are now ready to code and then calculate the energy and nutrient intakes using a nutrient analysis system. You can use STATA/SPSS for your nutrient analysis.Consult your handout on how to perform this task
?. [Calculating the weight of the ingredients of a mixed dish consumed by the respondent (to be performed by the dietary coordinator)]
Check your input data for coding and weight errors. Strategies for detecting weight errors are given in your handout