• Journal of Nutrition and Health
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• v.25 no.2
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• pp.179-186
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• 1992

Dietary intakes of 57 college women were measured by 7-day weight food records(7WR) Nutrient intakes of 7WR were compared with results of using 1-day weighted food records(1WR) and 2-day weighed food records(2WR), 7WR were recorded for 7 consecutive days by subjects and its first two days were chosen to provide 1WR and 2WR Mean nutrient intakes of the group were not significantly different between 1WR or 2WRand 7WR. Within-person variations were found to be greater than between-person variations. The ratio of within- and between-person variability was lowest for the vitamin A and highest for the calcium. Data on 7WR were analyzed to estimate the number of recording days needed to ensure r$\geq$0.9 between observed and turn mean intakes. The 11 to 13 days needed for energy sugar protein and vitamin A and 20 days for calcium The results indicated that the number of days needed varied substantially among individuals for the same nutrient and within individuals for different nutrients.

• Journal of the Korean Society of Food Culture
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• v.9 no.4
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• pp.401-409
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• 1994

The use of food frequency questionnaire to estimate dietary intake has become widespread in epidemiologic studies. It has been suggested that knowledge about a person's usual serving size of each food, in addition to consumption frequency, will improve the accuracy of this method. This study was performed to investigate the nutritional status and one sowing sizes of commonly consumed dishes in Korean college women. Intakes of dish or food in 156 college women were measured by 7-day weighed food records in May, 1992 and May, 1993. For each dish or food, variance in one serving size was partitioned into within-person(intraindividual) and between-person(interindividual) components. All nutrient intakes except vitamin A and vitamin C were less adequate. The major dish groups which contributed to the most daily nutrient intakes were boiled rice, bread, fruits, dairy product, and biscuit and snack groups. In more than 50% of dishes, the within-person variation was greater than between-person variation. And the variety and amount of food which was used in one dish were too variable to make standard recipe.