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WS/T 426.2-2013: Dietary survey method. Part 2: Weighting method
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| Standard ID | Contents [version] | USD | STEP2 | [PDF] delivered in | Standard Title (Description) | Status | PDF |
| WS/T 426.2-2013 | English | 259 |
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Dietary survey method. Part 2: Weighting method
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WS/T 426.2-2013
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Basic data | Standard ID | WS/T 426.2-2013 (WS/T426.2-2013) | | Description (Translated English) | Dietary survey method. Part 2: Weighting method | | Sector / Industry | Health Industry Standard (Recommended) | | Classification of Chinese Standard | C55 | | Classification of International Standard | 11.020 | | Word Count Estimation | 10,151 | | Regulation (derived from) | ?Industry-Standard-Filing Announcement 2013 No. 6 (Total No. 162) | | Issuing agency(ies) | National Health and Family Planning Commission of the People's Republic of China | | Summary | This standard specifies the method of investigative steps for the estimated dietary survey undertaken by food intake in the weighing method and content. This section applies to personal, dietary survey families or collective units. | WS/T 426.2-2013: Dietary survey method. Part 2: Weighting method---This is a DRAFT version for illustration, not a final translation. Full copy of true-PDF in English version (including equations, symbols, images, flow-chart, tables, and figures etc.) will be manually/carefully translated upon your order.
ICS11.020
C55
People's Republic of China health industry standards
Meal survey method
Part 2. weighing method
Part 2. Weightingmethod
2013-04-18 release
2013-10-01 implementation
People's Republic of China National Health and Family Planning Commission issued
Foreword
WS/T 426 "Meal Survey Method" is currently available
The following sections.
- Part 1. 24-hour review method;
Part 2. weighing method.
This part is part 2 of WS/T 426.
This part is drafted in accordance with the rules given in GB/T 1.1-2009.
This part of the drafting unit. China Center for Disease Control and Prevention of Nutrition and Food Safety, Zhejiang Center for Disease Control and Prevention, Henan Province disease
Disease Prevention and Control Center, Shanghai Center for Disease Control and Prevention, Sun Yat-sen University School of Public Health.
The main drafters of this part. Zhang Bing, Zhai Fengying, Yang Xiaoguang, Wang Huijun, He Yuna, Ding Gangqiang, Zhang Shafang, Zou Shurong, Zhang Ronghua, He Li,
Chen Yuming, Zhang Jiguo, Du Wenwen, Su Chang, Zhang Ji.
Meal survey method
Part 2. weighing method
1 Scope
This part of WS/T 426 specifies the investigation steps of the weighing method in the dietary survey method for estimating food intake and
content.
This section applies to a dietary survey of individuals, families or groups.
2 terms and definitions
The following terms and definitions apply to this document.
2.1
Weighing method
Using a standardized weighing tool to weigh the amount of food to understand the current object of food consumption of a survey method.
2.2
Recurring initialamountonhand
The weight of each food before weighing.
2.3
Buy/produce amountpurchasedorgrown
The weight of each purchased or produced food during the investigation period.
2.4
Amount of money
The weight of each discarded food during the investigation.
2.5
The remaining amount remainingamount
At the end of the survey, the weight of each food remaining.
2.6
Total number of days totalperson-days
All the number of people at home or unit to eat the sum of days.
3 investigation steps and content
3.1 Preparation before investigation
3.1.1 Survey time
As the daily diet of our residents more food types, a variety of food intake frequency difference between the larger, so the use of 1-day weighing method
The results of the survey were significant in assessing the dietary nutritional status of the surveyed subjects. In the dietary survey design, the survey time was generally selected
Less 3 days (including a rest day) in order to have a good food intake representative.
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