National Diet and Nutrition
    Survey: young people aged 4 to
    18 years
    Part 1: The diet and nutrition survey
    Part 2: The oral health survey
    User Guide
                Table of contents
                Glossary
                Section 1  Background, purpose and research design
                1.1        The National Diet and Nutrition Survey Programme
                1.2        The need for a survey of young people
                1.3        The aims of the survey
                1.4        The sample design and selection
                1.5        The elements of the survey
                1.6        Fieldwork
                Section 2  Methodologies and procedures
                2.1     The choice of dietary methodology
                2.2     Choice of number and pattern of recording days
                2.3     The questionnaire
                2.4     The dietary record
                2.4.1  The recording procedure
                2.4.2  Coding the food record
                2.4.3  Editing the dietary information
                2.5     Physical activity
                2.5.1   The choice of methodology
                2.5.2   Outline of methodology
                2.6     Bowel movements
                2.7     Anthropometry
                2.7.1   Choice of anthropometric measurements
                2.7.2   Techniques and instruments used
                2.8     The physiological measurements
                2.8.1   Ethical approval
                2.8.2   Consent procedures
                2.9     Blood pressure
                2.9.1   Reporting blood pressures
                2.10    The urine sample
                2.10.1 The purpose of obtaining urine specimens
                2.10.2 The procedure for collecting spot urine samples
                2.11    Purpose of obtaining a sample of venous blood
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              2.11.1 Procedures for obtaining the blood sample
              2.11.2 Training and recruitment of the blood takers
              2.11.3 Laboratory recruitment
              2.11.4 Outline consent procedures
              2.11.5 Outline venepuncture procedure
              Section 3  Questionnaire and diary coding
              3.1    Initial dietary interview coding instructions for interviewers
              3.1.1  Purpose of the interview
              3.1.2  Whom to interview:
              3.1.3  Instructions on specific questions:
              3.2    Coding instructions for the dietary diary
              3.2.1  Weighing and recording
              3.2.2  Recording leftovers
              3.2.3  Spilt and lost food
              3.2.4  Keeping the dietary record
              3.2.5  Estimated weight column
              3.2.6  Food descriptions
              3.2.7  Coding the diaries
              3.2.8  Brand coding
              3.2.9  Food Source Code
              3.2.10 Flagging entries on the home record - Card F6
              3.2.11 Field procedures in relation to the weighing and recording tasks: summary
              3.3    Coding instructions for the Eating Out Diary
              3.3.1  Young people who can keep their own Diary
              3.3.2  Young children who cannot keep their own Diary.
              3.3.3  Transfer of information from the eating out diary to the home  record
              3.3.4  Summary: the Eating Out Diary
              3.4       Coding instructions for the physical activity diary
              3.4.1   Purpose
              3.4.2   Procedure
              3.4.3  Young people aged 4 to 6 years
              3.5       The bowel movements record
              3.6       Post dietary record interview
              3.6.1  Whom to interview
              3.6.2  Instructions on specific questions
              3.7       Prescribed medicines
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                3.7.1   Purpose
                Section 4  Database structure, derived variables, weighting and contents of SPSS files
                4.1     The SIR database structure
                4.2     Quality checks
                4.3     Anthropometric measurements
                4.4     Blood data
                4.5     Nutrient databank
                4.6     SIR derived variables
                4.7     SPSS file structure
                Appendices
                A       Fieldwork documents
                B       Consent forms and information sheets on blood and EMLA cream
                C       Sample design, response and weighting the survey data
                D       Dietary methodology
                E       Physical activity methodology
                F       Food Code List
                G       Food types, main and subsidiary food groups
                H       Protocols for making anthropometric measurements
                I       Master coding and computing documents
                J       Specifications for SIR and SPSS derived variables
                K       Multiple regression
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