Hostname: page-component-7f64f4797f-pffzl Total loading time: 0 Render date: 2025-11-04T04:40:51.115Z Has data issue: false hasContentIssue false
  • English
  • Français

DINER (Data Into Nutrients for Epidemiological Research) – a new data-entry program for nutritional analysis in the EPIC–Norfolk cohort and the 7-day diary method

Published online by Cambridge University Press:  02 January 2007

AA Welch ,
A McTaggart ,
AA Mulligan ,
R Luben ,
N Walker ,
KT Khaw ,
NE Day  and
SA Bingham
AA Welch*
Affiliation:
University of Cambridge, Institute of Public Health, Strangeways Research Laboratory, Wort's Causeway, Cambridge CB1 8RN, UK
A McTaggart
Affiliation:
University of Cambridge, Institute of Public Health, Strangeways Research Laboratory, Wort's Causeway, Cambridge CB1 8RN, UK
AA Mulligan
Affiliation:
University of Cambridge, Institute of Public Health, Strangeways Research Laboratory, Wort's Causeway, Cambridge CB1 8RN, UK
R Luben
Affiliation:
University of Cambridge, Institute of Public Health, Strangeways Research Laboratory, Wort's Causeway, Cambridge CB1 8RN, UK
N Walker
Affiliation:
JDRF/WT Diabetes and Inflammation Laboratory, University of Cambridge, Cambridge CS2 2XY, UK
KT Khaw
Affiliation:
University of Cambridge, Institute of Public Health, Strangeways Research Laboratory, Wort's Causeway, Cambridge CB1 8RN, UK
NE Day
Affiliation:
University of Cambridge, Institute of Public Health, Strangeways Research Laboratory, Wort's Causeway, Cambridge CB1 8RN, UK
SA Bingham
Affiliation:
Dunn MRC Human Nutrition Unit, Cambridge, CB2 2XY, UK
*
*Corresponding author: Email ailsa.welch@srl.cam.ac.uk
Rights & Permissions [Opens in a new window]

Abstract

Core share and HTML view are not available for this content. However, as you have access to this content, a full PDF is available via the ‘Save PDF’ action button.
Background and objective:

A new data-entry system (DINER – Data Into Nutrients for Epidemiological Research) for food record methods has been devised for the European Prospective Investigation into Cancer (EPIC) cohort study of 25 000 men and women in Norfolk. DINER has been developed to address the problems of efficiency and consistency of data entry, comparability of data, maximising information and future flexibility in large long-term population studies of diet and disease that use record methods to assess dietary intakes. DINER captures more detail than traditional systems and enables provision of new variables for specific food types or groups. The system has been designed to be fully flexible and easy to update. Analysis of consistency of data entry was tested in a group of 3525 participants entered by 25 coders.

Results:

A food list of 9000 food items and values for 24 000 portion sizes have been incorporated into the database, using information from the 5979 diaries coded since 1995. Analysis of consistency of entry indicated that this has largely been achieved. The effect of coders in a multivariate regression model was significant only if the three coders involved in early use of the program were included (P<0.013).

Conclusions:

The development of DINER has facilitated the use of more accurate record methods in large-scale epidemiological studies of diet and disease. Furthermore, the retention of original information as an extensive food list allows greater flexibility in later analyses of data of multiple dietary hypotheses.

Keywords

Diet diaryFoodsCancerComputerised entryNutrientDiet coding

Information

Type
Research Article
Information
Public Health Nutrition , Volume 4 , Issue 6 , December 2001 , pp. 1253 - 1265
Copyright
Copyright © CABI Publishing 2001

References

1Bingham, SA, Gill, C, Welch, A, et al. Validation of dietary assessment methods in the UK arm of EPIC using weighed ecords, and 24-hour urinary nitrogen and potassium and serum vitamin C and carotenoids as biomarkers. Int. J. Epidemiol. 1997; 26(Suppl. 1): 137–51.CrossRefGoogle Scholar
2Day, NE, McKeown, N, Wong, MY, Welch, AA, Bingham, SAB. Epidemiological assessment of diet: a comparison of a 7-day diary with a food frequency questionnaire using urinarybiomarkers of nitrogen, potassium and sodium. Int. J.Epidemiol. 2001; 30: 309–17.CrossRefGoogle Scholar
3McKeown, NM, Welch, AA, Runswick, SA, et al. The use ofbiological markers to validate self-reported dietary intake ina random sample of the European Prospective Investigationinto Cancer (EPIC) UK, Norfolk cohort. Am. J. Clin. Nutr. 2001 [in press].CrossRefGoogle Scholar
4Kipnis, V, Midthune, D, Freedman, LS, Bingham, SA, Schatzkin, A, Subar, A, Carroll, RJ. Empirical evidence of correlatedbiases in dietary assessment instruments and its implications. Am. J. Epidemiol. 2001; 153(4): 394–403.CrossRefGoogle ScholarPubMed
5Riboli, E. Nutrition and cancer: background and rationale ofthe European Prospective Investigation into Cancer andNutrition (EPIC). Ann. Oncol. 1992; 3(10): 783–91.CrossRefGoogle Scholar
6Day, NE, Oakes, S, Luben, R, et al. EPIC-Norfolk: studydesign and characteristics of the cohort. Br. J. Cancer 1999; 80(Suppl. 1): 95–103.Google Scholar
7Braddon, FE, Wadsworth, ME, Davies, JM, Cripps, HA. Social and regional differences in food and alcohol consumption and their measurement in a national birth cohort. J.Epidemiol. Community Health 1988; 42(4): 341–9.CrossRefGoogle Scholar
8Holland, B, Welch, AA, Unwin, ID, Buss, DH, Paul, AA, Southgate, DAT. McCance and Widdowson's The Compositionof Foods, 5th ed. Cambridge: Royal Society ofChemistry, 1991.Google Scholar
9Holland, B, Unwin, ID, Buss, DH. Cereals and CerealProducts. Third Supplement to McCance and Widdowson'sThe Composition of Foods, 4th ed. Cambridge: Royal Societyof Chemistry, 1988.Google Scholar
10Holland, B, Unwin, ID, Buss, DH. Milk Products and Eggs.Fourth Supplement to McCance and Widdowson's TheComposition of Foods, 4th ed. Cambridge: Royal Society ofChemistry, 1989.Google Scholar
11Holland, B, Unwin, ID, Buss, DH. Vegetables, Herbs andSpices. Fifth Supplement to McCance and Widdowson's TheComposition of Foods, 4th ed. Cambridge: Royal Society ofChemistry, 1992.Google Scholar
12Holland, B, Unwin, ID, Buss, DH. Fruit and Nuts. FirstSupplement to McCance and Widdowson's The Compositionof Foods, 5th ed. Cambridge: Royal Society of Chemistry, 1992.CrossRefGoogle Scholar
13Holland, B, Welch, AA, Buss, DH. Vegetable Dishes. Second Supplement to McCance and Widdowson's The Composition of Foods, 5th ed. Cambridge: Royal Society of Chemistry, 1992.Google Scholar
14Holland, B, Brown, JB, Buss, DH. Fish and Fish Products.Third Supplement to McCance and Widdowson's The Composition of Foods, 5th ed. Cambridge: Royal Society of Chemistry, 1993.Google Scholar
15Chan, W, Brown, JB, Buss, DH. Miscellaneous Foods. Fourth Supplement to McCance and Widdowson's The Composition of Foods, 5th ed. Cambridge: Royal Society of Chemistry,1994.CrossRefGoogle Scholar
16Chan, W, Brown, J, Lee, SM, Buss, DH. Meat, Poultry and Game. Fifth Supplement to McCance and Widdowson's The Composition of Foods, 5th ed. Cambridge: Royal Society of Chemistry, 1995.CrossRefGoogle Scholar
17Chan, W, Brown, J, Church, SM, Buss, DH. Meat Products and Dishes. Sixth Supplement to McCance and Widdowson's The Composition of Foods, 5th ed. Cambridge: Royal Society of Chemistry, 1996.CrossRefGoogle Scholar
18Ministry of Agriculture, Fisheries and Food (MAFF). FoodPortion Sizes, 2nd ed. London: HMSO, 1988.Google Scholar
19Nelson, M, Atkinson, M, Meyer, J. A Photographic Atlas of Food Portion Sizes. London: HMSO, 1998.Google Scholar
20Bingham, SA, Welch, AA, McTaggart, A, et al. Nutritional methods in the European Prospective Investigation of Cancer in Norfolk. Public Health Nutr. 2001; 4(3): 847–58.CrossRefGoogle ScholarPubMed
21Nelson, M, Atkinson, M, Darbyshire, S. Food photography. I:The perception of food portion size from photographs. Br.J. Nutr. 1994; 72(5): 649–63.CrossRefGoogle ScholarPubMed