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Design Concepts in Nutritional Epidemiology$
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Barrie M. Margetts and Michael Nelson

Print publication date: 1997

Print ISBN-13: 9780192627391

Published to Oxford Scholarship Online: September 2009

DOI: 10.1093/acprof:oso/9780192627391.001.0001

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8. The validation of dietary assessment

8. The validation of dietary assessment

Chapter:
(p.241) 8. The validation of dietary assessment
Source:
Design Concepts in Nutritional Epidemiology
Author(s):

Michael Nelson

Publisher:
Oxford University Press
DOI:10.1093/acprof:oso/9780192627391.003.0008

Validation considers the context within which measures are being made (national, household, individual) and helps to describe the extent to which observed values differ from the truth. This chapter outlines the general principles that should be applied in the design of validation studies of dietary measurements, and considers some of the statistical techniques that have been developed to overcome the problems which arise from the absence of a reference measure of ‘true’ dietary intakes. The concepts of validity and reproducibility are reviewed. The context of validation is considered (current or past intake; food consumption or nutrient intake; absolute or relative intakes; group versus individual intakes). Validation techniques, including the identification of relevant reference measures, validation procedures, and factors affecting the design of validation studies are considered. Statistical techniques for interpreting findings from validation studies are described in detail.

Keywords:   dietary assessment, validity, reproducibility, validation studies, statistical techniques

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