The parameters of the distribution of usual intakes of calcium, energy, iron, protein and vitamin C are estimated using four daily intakes of these dietary components for a sample of women selected in the Continuing Survey of Food Intakes by Individuals, conducted in 1985-86 by the Human...

Current concerns over links between diet and health, the safety of food, and developing effective nutrition education and food assistance programs have placed increasing demands on federal data collection and methods of monitoring the food supply. Design of effective food and nutrition policies,...

The distribution of usual intakes of dietary components is important to individuals formulating food policy and to persons designing nutrition education programs. Usual intake of a dietary component for a person is the long run average of daily intakes of that component for that person. Because...

The U.S. Department of Agriculture (USDA) has been responsible for conducting periodic surveys to estimate food consumption patterns of households and/or individuals in the United States for over 50 years. Data from these surveys have had a significant impact on the formulation of...

Abstract not available

In this article the authors discuss and develop a statistical model that describes the relationship between an individual's short-term recall of his or her physical activity and usual activity over a long period of time. Modeling measurement error in recall data can be used to provide more...

Abstract not available

In this article the authors discuss and develop a statistical model that describes the relationship between an individual's short-term recall of his or her physical activity and usual activity over a long period of time. Modeling measurement error in recall data can be used to provide more...

The development of policies and regulations to address food safety concerns depends critically on appropriate assessment of health risk in foods. This paper evaluates the methods for assessing the population's exposure to a hazardous substance or contaminant in food and some aspects of the...