Class Assessment Methodologies of Food Intake

The curricular unit Dietary Intake Assessment Methodologies aims to develop knowledge and skills for the rigorous assessment of food consumption, a fundamental component of practice and research in Nutrition Sciences. It covers the main dietary assessment methods and instruments, intake quantification, the use of food composition tables and digital tools, as well as the assessment of dietary data quality, validity, and sources of error. It also addresses nutritional biomarkers and specific considerations when assessing different population groups. The curricular unit integrates theoretical foundations with practical skills in data collection, processing, interpretation, and communication, applicable to clinical, community, epidemiological, and research settings, contributing to the future nutritionist's solid scientific and methodological training.

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Fundamentals of dietary intake assessment: concepts, terminology, determinants of food consumption, and applications. Assessment methods: indirect and direct, retrospective, prospective, combined, and rapid assessment methods; selection criteria, advantages, and limitations. Data collection instruments: 24-hour dietary recall, diet history, food frequency questionnaire, and food records; development and validation. Intake quantification: portion size estimation, food coding, food composition tables and databases, and nutritional analysis software. Data quality: sources of error and bias, variability, validity, reproducibility, and quality control. Nutritional biomarkers: types, applications, and integration with self-reported methods. Digital technologies applied to dietary assessment. Dietary assessment in different population groups. Research applications: planning, processing, interpretation, and communication of dietary data.

The teaching-learning process integrates active, student-centred methodologies, linking theoretical content with practical application. Case studies, problem-based learning, critical analysis of scientific articles, applied exercises, collaborative learning, and project-based learning will be used. Practical activities include the application and comparison of dietary assessment methods, data collection and processing, use of food composition tables and databases, and exploration of digital tools. Fieldwork enables students to apply their skills in real-world settings. Digital platforms, formative feedback, and tutorial guidance promote autonomy, critical thinking, and self-regulated learning.

Gibson, R. S., & Ferguson, E. L. (2008). An interactive 24-hour recall for assessing the adequacy of iron and zinc intakes in developing countries. HarvestPlus. Gibson, R. S. (2020). Principles of nutritional assessment (3rd ed.). Oxford University Press. Food and Agriculture Organization of the United Nations. (2018). Dietary assessment: A resource guide to method selection and application in low resource settings. FAO. National Cancer Institute. (n.d.). Dietary Assessment Primer. National Institutes of Health. Willett, W. (2013). Nutritional epidemiology (3rd ed.). Oxford University Press.