Examines the evaluation of individuals′ diets in the light of their
specific requirements, emphasizing that a clear understanding of the
techniques available is crucial, with special consideration being shown
for age, health, motivation, funding, personnel available and certain
ethical aspects as factors in selecting a sample group. Discusses diet
history, the practice of 24‐hour recall, diaries for food intake both
weighed and estimated, and the use of food frequency questionnaires.
Also potential sources of error, especially regarding the analysis of
relevant data.