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CONFIDENTIAL Study No. FOOD DIARY Please complete: / / Date of birth Please enter ‘M’ if you are Male or ‘F’ if you are Female: CAMB/FD/3 GENERAL INSTRUCTIONS INTRODUCTION 1. As you will see, each day is marked in sections, We would like you to keep this diary of everything you beginning with first thing in the morning and eat and drink over the next seven days. ending with bedtime. For each part of the day: • Write down all food and drink consumed, the Completing this diary carefully will take you some time, amounts and a description. but is a very important part of the study. • If nothing is eaten or drunk, draw a line through that section. It is very important that you do not adjust what you eat • At the end of each day there is a list of snacks and and drink just because you are keeping a record. Please drinks that can easily be forgotten. Please write continue to eat whatever you would eat normally. any extra items in here if you have not already recorded them in some other part of the day. Please provide us with as much detail • If you prepare a recipe, please write it in the as you possibly can. recipe box provided at the end of each day. 2. Please try to record everything at the time of eating, not from memory at the end of the day. 3. Please read pages 3-8 for help in describing the foods and drinks you have eaten. Pages 9-15 Thank you include a range of photographs and page 16 shows an example of part of a completed diary. 4. Give brand and full name of products from packaging. Many commercial foods have weights printed on them, so please use these to show how much you ate. 5. Please answer the questions at the back of the diary (pages 45-48), after you have completed the seven days. 2 1 DETAILED INSTRUCTIONS Tea Tea leaves or tea bag, with milk or Cups or mugs sugar. If instant: black or white, Volume if available sweetened or not The following section is a list of popular foods and drinks. Next to each item is the sort of thing we need to know so that we can tell what it is made of Milk based or Name or type of drink; regular, Cups or mugs and how much you had. This list cannot cover all foods and drinks, so if hot chocolate type reduced fat or low sugar Volume if available anything that you have eaten is missing try to relate it to a similar item. drinks Type of milk used Please give as much detail as you can. For an example of how you might Water Tap, bottled or filtered Glass, tumbler; volume describe foods you have eaten see page 16. BISCUITS / CRACKERS Please try to state what sort of oil or fat was used for baking, frying etc. Sweet biscuits Brand and full product name plus Number of biscuits State clearly whether spread was used on crackers and biscuits as well as description e.g. sandwich, wafer, and size on bread, rolls, toast and in sandwiches. chocolate half-coated, full-coated, cream-filled Ingredients if homemade Food/Drink Description & Preparation Amount Crackers, crisp bread, Brand and full product name plus Number of crackers Homemade dishes Describe as fully as possible, Tablespoons savoury biscuits description e.g. Carr’s water biscuits, and size include name of dish; give recipe One of the suitable Original Ryvita, Jacob’s Choicegrain or ingredients, including amounts if photos known BREAD Bread White, brown, granary, wholemeal, Size of loaf: large or Ready-made meals Give name of dish as described on Weight from packet containing seeds, ciabatta, focaccia, small pack with brand, describe main including proportion of French type, baguette. Was the loaf Thickness of slice ingredients and enclose label e.g. pack eaten (all or half?) pre-sliced or hand-cut? Number of slices beef lasagne, deep pan pizza, fish Tablespoons; one of the pie etc. suitable photos Rolls or buns Describe rolls: crusty, soft, baps, Size of rolls and petit pain, finger number Meals eaten away Please describe all dishes and give Proportion of takeaway Sandwiches Remember to describe type and Number of rolls or slices from home or main ingredients e.g. lamb tikka or restaurant carton amount of spread and filling of bread take-away meals masala and pilau rice, other Indian Describe meal size and oriental dishes, fish and chips, and dimensions where BREAKFAST CEREALS burgers, pizza etc. appropriate Breakfast cereal Brand and full name e.g. Jordan’s Photo 1 Tablespoons; one of the Natural Muesli, Sainsbury’s Malties Tablespoons suitable photos Remember to describe milk and Milk on cereal: large, BEVERAGES sugar added separately medium or small amount Alcoholic drinks e.g. Describe type and give alcohol Number of pints beer, lager, cider, content especially for beers, lagers Number and size of Porridge oats or Ready Brek Photo 1 Porridge or Ready sherry, wine, spirits and wines cans, bottles or glasses Brek Type of milk used to make it or was Amounts of ingredients and liqueurs Number of measures water used? Volume (fl oz. or ml.) Remember to describe milk and sugar added separately Fruit juice Without added sugar Glasses, cartons, cans Fruit drinks With added sugar or bottles with volume Bran: Added separately to breakfast Dessertspoons or Soft drinks Brand name, regular or diet wheatbran cereal or mixed with other foods tablespoons or low calorie wheatgerm such as porridge. Please describe Instant or ground; decaffeinated or Cups or mugs Coffee oatgerm and bran type and brand caffeinated; with milk or sugar Volume if available 3 4 BUTTER, MARGARINES, FATS & OILS FISH Butter, spreads or Please give specific brand, full Photo 18 for spread on Fish and Type of fish; fresh, frozen or canned, Weight (with or without margarines name as described on packaging bread or rolls fish dishes cooking method; from fish and chip bones/skin?); size of plus the percentage (%) fat if For crackers and shop, homemade or commercial; whole or piece of fish known biscuits describe battered or breadcrumbed Photo 6 thickness of spread FRUIT Oils Describe type of oil used in cooking Tablespoons Type of fruit; fresh (was skin eaten Number of whole fruits Fruit or dressings e.g. corn, olive, or not?), frozen, dried; stewed with Tablespoons; weight sunflower or without sugar (with or without skin) Canned in syrup or juice Weight of can CAKES MEAT Cakes, scones and Homemade – describe ingredients Proportion of whole sweet buns, pies and and recipe cake or pie Ham, salami Type Weight; number and size Cold meats or thickness of slices pastries Commercial – give brand and Size of slice or product name with description individual cake Roast meats Cut from joint or pre-sliced Photo 4 Does cake contain filling e.g. Photos 15 and 16 for Bacon Back, middle, streaky; unsmoked Number of rashers whipped cream, butter icing or cake or smoked or chops have a coating or covering? Photo 3 for pies or flans Rashers or chops Weight (raw or cooked) Are pies made with pastry top and Gammon Steaks, rashers or cut from joint Weight (raw or cooked) bottom? Number and size Are scones or cakes spread with How many whole Sausages Type, cooking method Number and size butter, margarine and/or jam? scones or halves? Chops and steaks Type and cut, cooking method Number and size CHEESE Was the fat eaten? Weight (raw or cooked) Hard cheese (includes Specify type e.g. Cheddar, Photo 2 (amount eaten Meat dishes Recipe or brand and product name Photo 5, 19, or 20 Brie, Danish Blue Wensleydale, Brie is equal to the slice with ingredients Tablespoons; pack weight etc.) OR the chunk OR the grated cheese) MILK/DAIRY Number and size of Milk Whole, semi-skimmed or skimmed; Tablespoons slices or chunks percentage (%) fat if known Volume in fl oz. or ml. Pasteurised, UHT or sterilised Philadelphia type soft Regular or reduced fat cheese Thick or thin spread cheese or cheese Specify brand and fat content Teaspoons Powdered milk Dried skimmed milk or with added Teaspoons; volume of spread vegetable fat made up milk Coffee or tea creamer Brand and product name e.g. Teaspoons DESSERT/PUDDINGS or whitener Coffeemate Individual cartons Puddings Describe type and ingredients Photo 17; tablespoons Please state if powder or liquid or sachets e.g. apple crumble, raspberry Size of slice; weight of Cream Single, whipping or double; dairy or Tablespoons cheesecake with biscuit base, dairy carton for commercial non-dairy; regular or reduced fat Volume cream trifle with banana items Liquid, whipped or aerosol Served with custard, ice cream, Photo 3 for pies or flans cream or yogurt? (see milk) Yogurt and fromage Brand and specific product name or Tablespoons; size of frais description, fat content as on carton carton (g. or ml.) EGGS Ice cream Brand and product name; regular, Scoops Eggs and Boiled, poached, fried, scrambled, Size of eggs reduced fat or made with cream Tablespoons egg dishes omelette plus topping or other Number of eggs ingredients consumed Non-dairy milk Soya, oat or rice milk; brand; Tablespoons Was fat or oil used in cooking? product description; fortified with Volume Give type of fat or oil used calcium; sweetened? 5 6
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