Kuliah 1 GIZ 22B – Penilaian Konsumsi Pangan

Konsep Konsumsi
Pangan
UNTUK APA MENILAI KONSUMSI PANGAN?
What are the
CHALLENGES to
global food security?
GLOBAL, REGIONAL, AND NATIONAL FOOD SYSTEMS
face major challenges and require fundamental transformation
to meet our food needs sustainably.
 1 MALNUTRITION
2 BILLION 144 MILLION 47 MILLION
people children children
lack key micronutrients are are
like iron and vitamin A stunted wasted

2 BILLION 38 MILLION 88 PERCENT

adults children of countries experience
are are more than one form of
overweight or obese overweight malnutrition

Sources: Development Initiatives 2018; WHO/FAO 2006; UNICEF/WHO/World Bank 2020

 2 CLIMATE CHANGE
PROJECTED 2050 GLOBAL MAIZE YIELDS WITHOUT ADAPTATION

old area lost

loss > 25% of base
loss 5–25%
change within 5%
gain 5–25%
gain > 25%
new gain area
Source: IFPRI 2018
 3 RAPID URBANIZATION
PROJECTED URBAN SHARE OF GLOBAL POPULATION

2018 2050
55 % 68 %

Source: UN 2018
 4 FORCED MIGRATION
2009

43.3 MILLION
2018

Source: UNHCR 2019

70.8 MILLION
 Malnutrisi pada anak
Kematian dan Kecacatan Dampak

Konsumsi makanan Kesehatan Faktor

Langsung
Pengasuhan
Pemberian
Ketahanan ASI/MPASI Sarana Faktor
Stimulasi psikososial kesehatan
❖ Konsumsi pangan pangan
Pengolahan pangan dan
Tak
rumahtangg Langsung
merupakan faktor a Praktek higiene Lingkungan
langsung yang Praktek kesehatan
Perawatan kesehatan
mempengaruhi masalah untuk wanita
gizi
❖ Ketahanan pangan (food Informasi, Pendidikan, Komunikasi
security) rumah tangga
mempengaruhi Kualitas dan kuantitas rumahtangga dan
konsumsi pangan sumberdaya masyarakat, serta cara pengelolaannya
❖ Artinya kedua variabel Penyebab
ini saling terkait erat. Struktur dan konteks politik, budaya, sosial Dasar
Struktur ekonomi

Sumberdaya potensial

Kerangka Pikir UNICEF Faktor-faktor yang Berpengaruh terhadap Status Gizi Anak
 Definition: FOOD SECURITY
1. Physical AVAILABILITY of food. Food availability addresses the “supply side” of food
security and is determined by the level of food production, stock levels and net trade. Food security exists
2. Economic and physical ACCESS to food. An adequate supply of food at the national or when all people, at all
international level does not in itself guarantee household level food security. Concerns times, have physical
about insufficient food access have resulted in a greater policy focus on incomes,
expenditure, markets and prices in achieving food security objectives. and economic access to
sufficient safe and
3. Food UTILIZATION. Utilization is commonly understood as the way the body makes the
most of various nutrients in the food. Sufficient energy and nutrient intake by nutritious food that
individuals is the result of good care and feeding practices, food preparation, diversity meets their dietary
of the diet and intra-household distribution of food. Combined with good biological
utilization of food consumed, this determines the nutritional status of individuals. needs and food
preferences for an
4. STABILITY of the other three dimensions over time. Even if your food intake is
adequate today, you are still considered to be food insecure if you have inadequate active and healthy life.
access to food on a periodic basis, risking a deterioration of your nutritional status. - 1996 World Food Summit
Adverse weather conditions, political instability, or economic factors (unemployment,
rising food prices) may have an impact on your food security status.

Source: FAO, http://www.fao.org/docrep/013/al936e/al936e00.pdf

9
The three pillars of food security
 Food availability: The
amount of food physically
available to a household or
at national level;
 Access to food: The
physical and economical
ability of a household to
acquire adequate amounts
of food;
 Food utilization: The intra-
household use of the food
accessible and the
individual’s ability to
absorb and use those
nutrients.
1. AVAILABILITY
Food availability is defined as sufficient
quantities of food of appropriate quality,
supplied through domestic production or
imports (including food assistance).
• Failed harvest
Ukraine, 2015: Attempt from Ukraine to block the passage of

• Economic disruptions affecting goods to Crimea from mainland.

importing of foodstuffs
• Lack of markets
• Blockades

11
Food availability
The physical presence of food
stocks in the area of concern
through:

• Food produced in the area

• Trade: food brought in through
market mechanisms
• Stocks held by traders or in govt.
reserves
• Transfers of food by govt. or aid
agencies
2. ACCESS
Economic and physical ACCESS to food.
• Lack of hard currency
• Devaluation and/or inflation
• Increase in prices South Sudan: Overview of inflation rates from April 2016 to
January 2017.

• Blockades, destruction/obstruction of
road networks

13
Food access
How easily house holds can get
food from:

• Own production
• Hunting, fishing or wild foods
• Purchase
• Barter/exchange
• Gifts
3. UTILIZATION
A further component in the definition of food security
concerns the actual quality and type of food supplied and a
requirement that it should not merely satisfy protein-energy
needs but provide the nutritional balance necessary for a
healthy and active life; in addition to this was the
recognition of preferences, traditional habits and socially
acceptable food types when considering the definition of
Somalia, 2017: Cholera spreading in Somalia, 50,000 cases
food security. foreseen according to WHO

“…access to sufficient, safe and nutritious food which meets

dietary needs and food preferences for an active and
healthy life.”
• Soil quality
• Preparation
• Poor water and sanitation facilities
• Cultural preferences
15
Food utilization
(a) a households capacity to
make use of food and (b) an
individuals ability to absorb and
metabolize nutrients; depends
on:
• Storage, processing &
preparation
• Feeding practices
• Intra-household sharing of
food
• Health status of each
household member

N.B.food utilization
includes nutrition and
consumption
4. STABILITY
Another component of food security is the time element.
Food insecurity could be categorized as either chronic or
transitory with the former representing a situation where
the lack of food is a permanent feature and the latter
describing a temporary shortage.
“Access of all people at all times to enough food for an
active, healthy life”.

Somalia seasonal calendar. Six months of the year, there is a

hunger period.

17
 Temporal dimensions of food security

CHRONIC TRANSITORY (ACUTE)

 Long-term or persistent inability  Short-term or temporary

to meet minimum food inability to meet minimum food
requirements requirements, indicating a
capacity to recover
MEASUREMENT AND TERMINOLOGY
• Crop and Food Security Vulnerability Assessments
✓ Household profile
• Emergency Food Security Assessments (rapid) (composition)
✓ Income Sources
• Annual Needs Assessment ✓ Expenditures
✓ Food Sources
• Emergency Food Security and Nutrition Assessment ✓ Consumption
✓ Coping Strategies
• Crop/Seed/Livestock Assessments ✓ Commodity Prices
✓ Crop Planting and Yields
• Market Monitoring and Assessments ✓ Crop/Vegetable Seed
Availability
• Surveillance: Food Security and Nutrition Analysis Unit
✓ Livestock
(Somalia) – Food Security and Nutrition Monitoring ✓ Nutritional Status (MUAC)
System (South Sudan)

19
MEASUREMENT AND TERMINOLOGY
• Dietary diversity and food frequency: This type of metric
captures the number of different kinds of food or food
groups that people eat and the frequency with which Dietary Diversity and Food
Frequency
they eat them. Sometimes involves weighting these i. Food Consumption Score (FCS);
groups. The result is a score that represents the diversity ii. Household Dietary Diversity
of intake, but not necessarily the quantity, though such Scale (HDDS);
scores have been shown to be significantly correlated iii. Spending on food
iv. Undernourishment
with caloric adequacy measures (IFPRI 2006, Coates et
al. 2007).
Consumption Behaviours
• Consumption behaviours: These measures capture food i. Coping Strategy Index (CSI);
security indirectly, by measuring behaviours related to ii. Reduced Coping Strategy Index (rC
iii. Household Food Insecurity and
food consumption. E.g. the Coping Strategies Index or
Access Scale (HFIAS);
CSI, which counts the frequency and severity of iv. The Household Hunger Scale (HHS)
behaviours in which people engage when they do not v. Self-assessed measure of food
have enough food or enough money to buy food security (SAFS).
(Maxwell and Caldwell 2008)
20
MEASUREMENT: FOOD CONSUMPTION SCORE (FCS)

21
 MEASUREMENT: COPING STRATEGY INDEX (CSI)

The CSI measures behaviour: the things that

people do when they cannot access enough
food. There are a number of fairly regular
behavioural responses to food insecurity—or
coping strategies—that people use to manage
household food shortage. These coping
strategies are easy to observe. It is quicker,
simpler, and cheaper to collect information
on coping strategies than on
actual household food consumption levels.
Hence, the CSI is an appropriate tool for
emergency situations when other methods
are not practical or timely.

Source: WFP 2008

http://documents.wfp.org/stellent/groups/public/documents/manual_guide_proced/wfp211058.pdf?_ga=2.129874634.75
22
1526458.1493901890-520102988.1483635709
Fig 1: Conceptual
Framework –
Linkages
between food
systems, food
environment and
diet quality
(United Nations,
2017)
Tahapan kekurangan gizi dan cara penilaiannya

Tahapan Tahap kekurangan gizi Cara penilaian

1 Ketidakcukupan Konsumsi
makanan makanan
2 Penurunan cadangan gizi di Biokimia
jaringan tubuh
3 Penurunan kadar gizi di Biokimia
cairan tubuh
4 Penurunan taraf fungsional Antropometri/bioki
di jaringan tubuh mia
5 Penurunan aktivitas enzim Biokimia
6 Perubahan fungsional Perilaku/Fisiologi

7 Gejala-gejala klinis Klinis

8 Tanda-tanda anatomis Klinis
 Methods
Direct and Indirect.
Direct methods deal with the
individual and measure
objective criteria.
Indirect methods use
community health indices
that reflects nutritional
influences.
 Direct Methods
These are ABCD
◼ Anthropometric methods
◼ Biochemical, laboratory
methods
◼ Clinical methods
◼ Dietary evaluation methods
 Food consumption
• Food consumption is the process of taking food into
the body through the mouth (as by eating) synonyms:
ingestion, intake, uptake.
• How much food you need depends on many factors,
including your height, age, sex, general state of health,
job, leisure time activities, physical activities, genetics,
body size, environmental factors, body composition and
what medications you may be taking.
• Optimum food intake depends on how many calories you
need.
Figure : Average consumption of energy by income group

WFP 2018
Figure : Average consumption of protein by income group
WFP 2018
 Pola Konsumsi Pangan
No Pola Konsumsi Persentase
1. Konsumsi sayur & buah rendah >10th 93,6%
2. Konsumsi makanan padat gula 65,2 %
3. Konsumsi makanan padat garam 29,5 %
4. Konsumsi makanan padat lemak 12,8 %

5. Konsumsi makanan protein hewani rendah 61,7 %

Kebiasaan sarapan, yg dpt meningkatkan

konsentrasi belajar & stamina anak, masih rendah:
6. - Tidak sarapan (Pergizi Pangan 2011) 35–50 %
- Sarapan hanya air minum (Riskesdas 2010) 26,1 %
- Asupan energi < 15% (Riskesdas 2010) 44,6 %
ASI Eksklusif 0-6 bln
7. Lebih rendah dari angka harapan (80%) 61,5 %

Sumber : Thaha et. al., 2012, Satelit Meeting WNPG X, Jakarta

Terima Kasih
GIZ 22B Lecture 2

DIETARY REFERENCE INTAKES

Department of Community Nutrition

Faculty of Human Ecology IPB
2023
 LEARNING OBJECTIVE
Mahasiswa mampu menjelaskan
kebutuhan gizi, latar belakang,
pengertian, komponen, dan
penggunaan DRI (angka kecukupan
gizi).
 Nutritional Requirement
To understand DRI, knowledge of
nutritional requirements is needed.
Nutritional requirements are the lowest
level of nutrient intake that is consumed
continuously which will be able to maintain
a certain nutritional level in a person based
on predetermined nutritional adequacy
criteria.
• Nutrient requirements become a
reference for planning and assessing
the fulfillment of a person's nutritional
intake or consumption.
• Nutrient allowances or Recommended
Dietary Allowances/RDA is a reference
for planning and assessing food
consumption for groups of people or
communities in an area/region.
• In Indonesia, recommended dietary
allowances are also known as Angka
Kecukupan Gizi (AKG).
• The AKG was first set in 1968, then it was
updated through the National Food and
Nutrition Workshop (WNPG) every 5 years.
• The first AKG consists of energy, protein, 5
vitamins and 2 minerals.
• The 2019 AKG includes energy, all
macronutrients (protein, fat and carbohydrates
as well as water), 14 vitamins, and 14
minerals .
 Factors affecting nutritional
requirement
Age : infancy, childhood, adolescence (puberty),
adulthood, seniors
Body size : The bigger the body size, the higher
the nutritional needs
Gender : Men's nutritional needs are greater than
women’s
Physiologic Condition: pregnancy,
breastfeeding, nutritional status
Illness and recovery : need nutritious food for
healing; disease increases nutritional requirements
Physical activity : the more active, the more
energy is needed
Environment temperature
Food quality
Life style : alcohol, smoking
America's RDA Development
 Background
• Recommended Dietary Allowances (RDAs)
1st ed.: 1941 10th ed.: 1989
• Primary goal: prevent diseases caused by
nutrient deficiencies
• Developed for healthy groups, not
individuals
• DRIs replace periodic revisions of RDAs
Changes in the 1990s
 Recommended Dietary Allowances
1941 1989
Energy Energy
Protein Protein
2 minerals (Ca, Fe) 7 minerals (Ca, Fe, P, Mg, Zn,
I, Se)
6 vitamins (A, C, D, thiamin, 11 vitamins (A, C, D, thiamin,
riboflavin, niacin) 1-3 riboflavin, niacin, E, K, B6,
B12, folate)
Safe and adequate daily
dietary intakes (biotin,
panthothenate, Cu, Mn, F, Cr,
Mo)
From traditional to new concepts in nutrition
A new frontier in nutrition science:
Concepts are changing significantly
Adequate Optimal
nutrition nutrition

survival hunger food

satisfaction safety
Potential for foods to promote health:
improving well being
reducing the risk of chronic diseases
IfEW
Naive vs. Accurate View of Nutrient Intakes

Danger
of toxicity

Marginal
Tolerable
Upper Intake
Safety
Level
Safety

RDA or AI

RDA Estimated
Marginal Average
Requirement
Danger Danger
of
deficiency

Naive Accurate
view view
 Central question of human
nutrition science :
• What substances in food (and in what
amounts) are necessary for good health ?
• Traditional endpoints
– Growth and development
– Successful reproduction
– Prevention of deficiency diseases
 What else constitutes good
health ?
• Observational epidemiology, clinical
trials link diet to increased risk of
chronic diseases of aging.
• Epidemiology and nutrient-gene
expression studies are refining a new
concept : Deveopment origins of health
and diseases.
Endpoints for defining good
health
• Growth and development
• Successful reproduction
• Prevention of deficiency diseases
• Prevention of chronic diseases of aging
• Prevention of toxicity
• Maintenance of physiological function
 What are the purposes
of the DRIs?
• To maintain nutritional adequacy
• To promote health
• To reduce risk of chronic disease
• To provide a measure for evaluating
inadequacy and/or excess
• To assess intakes as distributions
– Across population groups
– In individuals
• To plan diets 16
 Goal of Indonesian AKG
1. Calculating the nutritional adequacy of the population in the area
2. Develop guidelines for food consumption
3. Assessing food consumption in the population with certain
characteristics
4. Calculating the need for nutritious food in institutional food service
5. Calculating the need for nutritious food in emergency situations
6. Setting a Nutrition Label Reference
7. Developing a food consumption quality index
8. Developing processed food products
9. Determining the poverty line
10.Determine the minimum cost for nutritious food in the food social
security program
11.Determining the minimum wage
12.Other needs
17
 Why are the DRIs important to
nutrition, food, and agriculture policy ?
• Dietary assessment
• Planning and procuring food supplies
• Food fortification and supplementation
policies
• Planning education programs
• Planning and evaluating food assistance
• Food labeling policies
• Agricultural policies
 Why do we need to assure
nutrient quality?
• To impact nutritional status
• To impact health
• To impact functionality
• To impact quality of life
• To assist older adults in making healthy
choices
• To measure & document outcomes
19
Definitions
 What are the Dietary Reference
Intakes (DRIs)?
• Reference values of nutrients,
primarily used by nutrition & health
professionals
• Basis for
– assessing & planning
diets of healthy people
– nutrition &
food programs
21
Dietary Reference Intakes (DRIs)
Collective term that includes nutrient-
based dietary reference values
• Estimated Average Requirement (EAR)
• Recommended Dietary Allowance (RDA)
• Adequate Intake (AI)
• Tolerable Upper Intake Level (UL)
• Acceptable Macronutrient Distribution
Range (AMDR)
 What are characteristics
of the DRIs?
• Separate values
– men
– women
• Age groups
– 0-6 mo; 7-11mo……
– 51 - 70 yrs
– 70+ yrs
• Deficiency disease reduction
• Chronic disease reduction
• Safe upper levels of intake

25
 Who established the DRIs?

• Food and Nutrition Board,

Institute of Medicine,
National Academy of Sciences
• Panels of experts; chosen by the National
Academy; independently selected
• Funded by DHHS, USDA, Health Canada,
private industry
• Serially published: 1997 & continuing
• www.iom.edu

26
 What are the different
DRI values?
• Estimated Average Requirement: EAR
• Recommended Dietary Allowance: RDA
• Adequate Intake: AI
• Tolerable Upper Intake Level: UL

27
 What is a nutrient requirement?

• A requirement is the lowest

continuing intake that will maintain
a defined level of nutriture.
• In the EAR.

28
 What is the EAR?
Estimated Average Requirement
• Nutrient intake to meet the
requirement of half the healthy
people of an age & gender
• The MEDIAN (Think bell curve)
• Basis for establishing an RDA

29
 EAR

Number
of people

EAR
Daily requirement for nutrient
 What is the RDA?
Recommended Dietary Allowance
• Nutrient intake to meet the
requirement for nearly all (97-98%)
healthy people of an age & gender
• Derived from an EAR
• RDA = EAR + 2 standard deviations
• or RDA = EAR + 2 (10%)
32
 RDA

Number
of people

EAR RDA
Daily requirement for nutrient
For Energy : RDA = EAR
 What is the AI?
Adequate Intake
• Nutrient intake of healthy people
assumed to be adequate
• Used when an RDA cannot be established
• Insufficient data to determine an EAR
• Based on observed intakes, experimental
data, etc.

35
Figure. Dietary Reference Intakes for
vitamins and minerals in individuals one
year and older. EAR = Estimated
Average Requirement; RDA =
Recommended Dietary Allowance; AI =
Adequate Intake; UL = Tolerable Upper
Intake Level; — = no value established.
 What is the UL?
Tolerable Upper Intake Level
• Highest daily nutrient intake likely to pose
no risk of adverse health effects to almost
all the general population
• Applies to daily use
• Not a recommended level
– No established benefits of higher level
– Increased risks at higher intakes

37
 Tolerable Upper Intake Level
• ULs vary among nutrients:
– some apply to intake from all sources -- food,
fortified food, supplements, water (eg, calcium,
vitamin D)
– some apply to intake from synthetic forms
alone (eg, folic acid, niacin, magnesium)
– not all nutrients have ULs established presently
(eg, vitamin B12)

38
EAR:
Setting DRIs UL:
50% risk of Upper Limit with no
RDA:
inadequacy risk of inadequacy
2-3% risk
or adverse effects
of inadequacy

Between RDA and UL:

Risk of inadequacy and of
excess are both close to 0
 Dietary Reference Intakes
• Estimated Energy Requirement (EER)
• Average dietary energy intake (kcal) to
maintain energy balance (neither gaining nor
losing weight)
• Based on age, gender, weight, height, level of
physical activity
 Dietary Reference Intakes
• Acceptable Macronutrient Distribution Range (AMDR)
• Describes the portion of energy intake that should come
from each macronutrient

Nutrient AMDR

Carbohydrate 45 - 65%

Fat 20 - 35%

Protein 10 - 35%
Dietary Reference Intakes
 Why use the DRIs?
• Increase accuracy of dietary
assessments, taking care that :
– dietary data are complete,
– portions are correctly specified,
– food composition data are accurate,
– methodologies & plans for sampling
group intakes are appropriate.
43
 Use of DRIs:
Assessing Intakes
• For an Individual
EAR: Use to examine the probability
that usual intake is inadequate
RDA: Usual intake at/above this
level has low probability of
inadequacy
AI: Usual intake at/above this level
has low probability of inadequacy
UL: Usual intake above this level
may place individual at risk of
adverse effects from excessive
nutrient intake
• For a Group
EAR: Use to examine the prevalence
of inadequate intakes within a
group
RDA: Do not use to assess intakes of
groups
AI: Mean usual intake at/above this
level implies a low prevalence of
inadequate intakes
UL: Use to estimate % population at
potential risk of adverse effects
from excessive nutrient intake
44
RDA is inappropriate for assessing
groups
• RDA: intake levels that exceed requirements
of 97–98 % of all individuals when
requirements in the group have a normal
distribution
• Thus, RDA: not a cut-point for assessing
nutrient intakes of groups-- serious
overestimation of the proportion of the group
at risk of inadequacy would result

45
Group Prevalence of
Inadequate Intakes
• What proportion of
individuals in a
group have usual
intake below
requirements?

• The % below the

EAR
46
 Using the EAR
to assess groups
• Obtain data on usual nutrient intake from all
sources (food & supplements).
• Adjust the intake distribution for
intra-individual variability.
• Determine the proportion with intakes below the
EAR - this is the proportion of the population with
inadequate intakes.
• To date, no published studies using this method.
• Software available to encourage this approach.

47
 Planning for groups
or individuals
• Dietary Reference Intakes for
Planning: publication in July 2002.
• RDAs can be used in planning for
groups or individuals – but not in
assessing adequacy of intake.

48
 Uses of DRIs (cont.)
• Diet Planning
– Individual
• aim for RDA & AI
• use UL as guide to limit intake
– Group
• use EAR to set goals for intake of group

Food and Nutrition Board, 2000

 How should the DRIs be
revised ?
• Participatory process
• Identify key questions about
– How the process worked
– Issues that need particular discussion
– Criteria for revision
 Criteria for Establishing RDAs
Scientific Database
• Observed intakes in healthy populations
• Epidemiological observations
• Balance studies
• Depletion/repletion studies
• Animal experiments
• Biochemical measurements
Vitamin C intake
UL Men

UL Women

Limited absorption and little increase in

blood concentration

Rec for Men Smokers

Rec for Women Smokers
Saturates Tissues
RDA Men
RDA Women
Supports metabolism
Prevents Scurvy
AKG Indonesia 2019
Angka Kecukupan Energi, Protein, Lemak, Karbohidrat,
Serat, dan Air yang dianjurkan (per orang per hari)
Angka Kecukupan Vitamin yang Dianjurkan (per orang per
hari)
Angka Kecukupan Mineral yang dianjurkan (per orang per
hari)
 Daftar Pustaka
• Gibson, R.S. 2005. Principles of Nutritional
Assessment. Second Edition. Oxford University Press,
New York.
• IOM. 2006. Dietary Reference Intakes : The Essential
Guide to Nutrient Requirements. Washington DC :
National Academies Press.
• Kemenkes RI. 2019. Peraturan Menteri Kesehatan
Republik Indonesia Nomor 28 Tahun 2019
Tentang Angka Kecukupan Gizi Yang Dianjurkan Untuk
Masyarakat Indonesia
THANK YOU
 GIZ 22B Lecture 3

Food composition
database and
dietary
assessment tool
Departemen Gizi Masyarakat, FEMA-
IPB University
2022
Learning Objectives
Able to identify various types of data
01 on food composition and types of
nutrients.

Able to identify various types of tools

02 to estimate the amount of food

consumed by the subject,

Able to use various tools to improve

03 the accuracy of food consumption
measurement results
Food
Composition
Database
 IMPORTANCE OF FCT

Healthy Eating Index

Sumber: Modifikasi Infood-Smiling, 2012 Tim Pokja DKPI

 WEAKNESS AND LIMITATIONS
1. Is a TKPI 4. Not following
compilation the
since 1964 2. development of
Many
UPDATE OF science and
Nutrients TKPI technology, food
Missing Value and nutrition
3. Incomplete
data – not ANALYSIS OF FOOD
comparable to BORROWING NUTRIENTS
the nutrients in
the RDA
MAPPING OF FOOD
CONSUMPTION
Tim Pokja DKPI
DEVELOPED TKPI 2019 (COMPILATION) & WEB DKPI
✓ Compilation of 2019 (from TKPI 2009 &
2017) with Imputated & borrowed value.
✓ Contains 1169 types of food with
the addition of NEW CODE &
BDD/EDIBLE WEIGHT

www.panganku.org

Tim Pokja DKPI Tim Pokja DKPI

The dietary assessment process, in which food and supplement intake data are
converted to food component intakes using food
composition databases then compared to intake standards such as the Dietary
Reference Intakes, or to food guidelines such as the Dietary
Guidelines for Americans or MyPyramid (or, frequently, to both), resulting in a
dietary evaluation
 PRIMARY SOURCES OF FOOD COMPOSITION
DATA
❖ The primary source of food composition data for
the United States is the Nutrient Database for
Standard Reference (NDSR), which is
maintained by the Agricultural Research Service
(ARS) of the US Department of Agriculture
(USDA) and freely available on the Internet.
❖ NDSR, Release 19, contains 7,293 foods and up
to 140 nutrients for each food; the data are
derived from ARS contracted food analysis, the
food industry, and the scientific literature as well
as some values that are estimated or calculated
FOOD COMPOSITION based on recipe ingredients or similar foods.

DATA
 PRIMARY SOURCES OF FOOD COMPOSITION
DATA
❖ Another ARS database is the Food and Nutrient
Database for Dietary Studies (FNDDS), which is
used to assess dietary intakes for the National
Health and Nutrition Examination Survey
(NHANES).
❖ The FNDDS includes the foods reported as being
consumed by NHANES participants and contains
62 food components for approximately 7,000
foods. The data in FNDDS are derived primarily
from the NDSR, and all missing values are
imputed so that the database is complete for
FOOD COMPOSITION making
❖ dietary intake assessments.
DATA ❖ The FNDDS is also freely available on the
Internet. Figure 1 summarizes the features of the
NDSR and FNDDS.
Features of the US Department of Agriculture
Nutrient Database for Standard Reference (NDSR)
and Food and Nutrient Database for Dietary
Studies (FNDDS)
 NETWORK OF FCT
❖ Several international institutions have
developed and compiled data on the
nutrient composition of foods and computer
programs that present DKPI data.
❖ FAO through The International Network of
Food Data Systems (INFOODS) compiles
TKPI from various countries in the world in
the International Food Composition Tables
Directory. This activity which has been
carried out since 1988 is supported by
Tabel Komposisi Pangan databases from various regional regions,
including Southeast Asia through The
Indonesia Association of Southeast Asian Network of
Food Data Systems (ASEANFOODS).
 NETWORK OF FCT
❖ ASEANFOODS was founded in 1986 by 6
countries, namely Brunei Darussalam,
Indonesia, Malaysia, the Philippines,
Singapore, and Thailand. Vietnam became
a member in 1996, followed by Cambodia,
Myanmar and Laos in 2001.
❖ In order to coordinate the activities of each
member country, the Institute of Nutrition,
University of Mahidol (INMU) was
appointed as the regional center of
Tabel Komposisi Pangan ASEANFOODS since 1986 and also as the
center of the INFOODS regional database
Indonesia since 1991.
 Network Purpose
❖ Promote and support the development of
national and regional food composition
databases,
❖ Ensure that the database is maintained to a
high standard and can be accessed by
users, both in the ASEAN region and in
other regional areas.
❖ Contribute to the sustainability of science
towards improving food and nutrition
security and achieving sustainable
Tabel Komposisi Pangan consumption.

Indonesia
 DEFINITION
❖The Indonesian Food Composition
Table (TKPI) or Food Ingredients
Composition List (DKBM) is a database
that contains the composition and
content of nutrients contained in a food
made by a country and contains data
on energy, nutrients, and other
important components contained in
food.
Tabel Komposisi Pangan ❖Nutrient content figures are obtained
based on laboratory analysis or
Indonesia estimated from other appropriate data.
 OBJECTIVE
❖To estimate/compare the nutrient content of
various foods and identify food sources of
certain nutrients.
❖To be used as a basic instrument in the
assessment of nutrient consumption, both for
individuals and communities.
❖In the field of clinical nutrition, this information
is used to prepare special menus for patients
with certain diseases and provide information
to patients.
❖In the field of research, information on nutrient
composition is useful for assessing the effect of
Tabel Komposisi Pangan food consumption on health.
Indonesia
 OBJECTIVE (Cont..)
❖In the field of public health, information
is used to monitor the availability of food
and nutrients, as well as to provide
information and educational materials
for consumers.
❖In the food industry, information is used
for food labeling and preparation of
nutritional claims, product development
and formulation, and food product
marketing.
Tabel Komposisi Pangan ❖For food and nutrition policy planning,
Indonesia including projections of future food
needs.
 TYPES OF FOOD
❖Single food is food that has not undergone
processing and does not have a mixture of
other food ingredients (including salt and oil),
usually in raw or fresh form or still in its natural
form.
❖Processed food is food that has undergone a
processing process so that it changes the
natural form of food.
❖ The processed food ingredients can be in the form
of single/single food ingredients that have
undergone processing or composite/mixed foods.
Examples of processed single foodstuffs are wheat
Tabel Komposisi Pangan flour and rice flour.
❖ Composite/mixed foods, for example, are cooking,
Indonesia pastries, and manufactured foods.
 Food Groups

Tabel Komposisi Pangan

Indonesia
 Types and Food Groups

❖TKPI contains about 1300 types of food

ingredients that have 19 nutrients, ash content
and water content.
❖ Limitation of TKPI :
❖there are still quite a lot of food ingredients
with incomplete nutritional values ​(missing)
❖food items that are still not representative of
the many foodstuffs that are often
consumed in Indonesia.

Tabel Komposisi Pangan

Indonesia
 Source of Nutritional Value of TKPI
❖Original analysis values
Analytical value adalah nilai yang diperoleh dari analisis
laboratorium.
❖Imputed values (estimasi perhitungan)
Imputated value adalah nilai gizi dengan cara memadankan jenis
pangan dengan jenis pangan yang sama atau serupa dari sumber
literature/rujukan lain, kemudian nilai gizi dihitung berdasarkan berat
kering/solid.
❖Borrowed values
Borrowed value adalah nilai gizi dengan cara memadankan jenis
pangan yang sama atau serupa dari sumber literature/ rujukan
berupa Table Komposisi Pangan negara lain, kemudian nilai gizi
dihitung berdasarkan berat kering/solid.
Tabel Komposisi Pangan ❖Presumed values
❖ Presumed value merupakan data berdasarkan hasil asumsi.
Indonesia ❖ Misalnya pada daging tidak mengandung serat, maka
diasumsikan nilai serat pada daging adalah “0” tanpa
memerlukan analisis laboratorium untuk serat daging.
Tabel Komposisi Pangan Indonesia
Sistematika Penulisan Zat Gizi Metode Analisis Zat Gizi
 How to calculate nutrient content

❖How to calculate the nutrient content of a food

ingredient?
❖The principle of calculating it can be done in
the following way:

❖KG = B/100 x G x bdd/100

di mana:
❖ KG = kandungan gizi suatu bahan makanan yang akan dihitung
dengan berat B gram.
❖ B = berat kotor bahan makanan tersebut
❖ G= kandungan gizi bahan makanan tersebut dalam 100 gram
Tabel Komposisi Pangan bahan makanan tersebut (dilihat dalam Tabel TKPI)
❖ bdd = persentase berat bahan makanan yang dapat dimakan
Indonesia (% bdd, dilihat pada Tabel TKPI).
Dietary
assessment tool
The purpose of using food consumption
assessment tools
1. To make it easier for the subject to
remember the amount and size of food
consumed in the past 24 hours (from
waking up to waking up again);
2. facilitate officers in describing the amount
and size of food consumed by the
subject;
3. get a precise estimate of URT into gram
weight.
Types of dietary assessment tools
1. Real food ingredients (real).
2. Three-dimensional food models.
3. Three-dimensional model of size and shape.
4. Photo or picture book.
5. Eating and drinking utensils, and rulers.
6. List of Household Sizes (DURT)
7. List of Exchanged Food Ingredients (DBMP)
8. Raw Food Weight Conversion Factor DMM

9. Calculation of Edible Weight (BDD)

10.Absorption of Used or Consumed Cooking Oil DPM
1. Real food ingredients
✓ The use of examples of real (real) food or food in the
24-hour food recall method makes it very easy to
explore the subject's memories of recipes and
details of food ingredients and the number of
servings consumed in the past 24 hours.
✓ Also makes it easier to record the description
(picture) of the food consumed by the subject.
✓ The food served can be in the form of dishes or food
or drinks, or raw food ingredients according to the
portion that reflects the five food sources, namely:
sources of carbohydrates or staple foods, animal
protein, vegetable protein, vegetables and fruit, and
spices.
1. Real food ingredients

Examples of food/food sources of protein

2. Three-dimensional food models
✓ Food models or food replicas are examples of
food/food materials made from wax or resin or wood in
such a way that they resemble the original food/food
ingredients.
✓ Food models can also be used to conduct food
consumption surveys using the 24-hour recall method.
✓ Food models can also be used as media (tools) in
providing nutritional counseling to clients.
✓ The use of these food models is very helpful in
identifying the amount and or portion of food
consumed and recording detailed descriptions of food
portions according to the type, number and size of
household utensils used during home visits.
2. Three-dimensional food models

Examples of three-dimensional food models

3. Three-dimensional model of size and
shape
✓ The three-dimensional size and shape model is a
learning media whose appearance can be observed
from any point of view and has dimensions of length,
width, and height or thickness.
✓ This model can replace food models and real food
samples in helping identify the portion size of food
consumed by the subject during a 24-hour food recall.
✓ The advantage of this model is that it is very easy to
carry anywhere when a food consumption survey is
conducted, even in remote places.
✓ This model can be square, circular or thick
3. Three-dimensional model of size and
shape

Examples of three-dimensional size and shape models

(Gibson 2005)
4. Photo or picture book
✓ A photo book is a book consisting of various
photos.
✓ The Health Research and Development Agency
of the Ministry of Health of the Republic of
Indonesia developed a food photo book in the
context of the Total Diet Study in Indonesia in
2014.
✓ The food photo book was compiled as one of the
tools in the food consumption survey to make it
easier for officers to identify the size and amount
of food consumed, especially in the 24-hour food
recall method.
4. Photo or picture book
✓ In the food photo book, each food photo is accompanied by the
weight of cooked food (grams).
✓ In some foods there are dimensions (length or width). The
weight of the food listed is the weight of the net cooked food
which has been calculated for its edible weight (BDD).
✓ For foods that contain bones such as fish at net and chicken,
the weight listed in the photo is the net weight without bones.
✓ Likewise for fruits, the weight listed is the net weight without
skin and seeds.
✓ The advantage of using a food photo book as a tool in
describing the amount and size of the food portion consumed
is that it is easy to carry, inexpensive and can help the subject
remember the size and amount of food consumed.
4. Photo or picture book

Example of a food photo book (Ministry of Health 2014)

5. Eating and drinking utensils, as well as rulers
✓ If conducting a food consumption survey using
the 24-hour food recall method, you find it difficult
to bring tools such as real food, food models, and
photo books, then you can use various eating and
drinking utensils, as well as rulers available at the
subject's home. survey target.
✓ By using a model of eating and drinking utensils,
as well as a ruler commonly used by the subject,
it will be easier for enumerators to describe the
amount of food or portion size of the food
consumed.
5. Eating and Drinking Utensils, and Rulers

Examples of eating and drinking utensils and rulers

 6. List of Household Sizes (DURT)

✓ The List of Household Sizes (DURT) is useful for

translating the amount of food ingredients from metric
units (kg, liters, etc.) into household sizes (scoops, plates,
bundles, etc.) or vice versa.
✓ Often used in compiling food menus and in collecting
food consumption data for a person or household, if using
the recall method.
✓ DURT can also be used to quickly assess or assess food
consumption.
✓ What is meant by household size (URT)? Household Size
(URT) is a unit of the amount of food ingredients
expressed in sizes or utensils commonly used in
households, such as spoons, glasses, plates, bowls, cut,
Definition tie, fruit, and others.
6. List of Household Sizes (DURT)

✓ Devices such as spoons (eating, tea), glasses, cups,

plates are relatively the same between regions.
✓ URT obtained from measurements such as bunches, fruits,
pieces, grains, wrappers, seeds, stems, slices, etc. may
differ between regions, so that some foodstuffs are also
equipped with the size or weight of the food ingredients.
✓ Since there is a possibility that the URT may differ between
regions, it is advisable to correct it according to the URT of
the local area before using this list.
✓ It would be even better if each region had a DURT in effect
in the local area.
6. List of
Household Sizes No Bahan Makan URT Berat (g)
Gol. VII (Minyak)
(DURT)
1 Kelapa 1 btr 300
Oil Group 2 Kelapa parut 1 sdm 6
3 Lemak sapi 1 ptg kcl 5
4 Lemak babi 1 ptg kcl 5
5 Margarin 1 sdm 10
6 Mentega 1 sdm 10
7 Minyak goreng 1 sdm 10
8 Minyak ikan 1 sdm 10
9 Santan 1 gls 200
 7. List of Exchanged Food
Ingredients (DBMP)
❖The DBMP is a list containing the names of food
ingredients, weight in household size (URT),
weight in grams as well as the energy, protein,
carbohydrate and fat content of each food listed
on the list.
❖Food ingredients in the DBMP can be
exchanged for food ingredients with relatively
the same nutritional value.
❖This means that a food ingredient can be
exchanged for other food ingredients that have
relatively the same nutritional value in one
Definition exchange unit.
Classification of Foods in DBMP
✓ DBMP is divided into eight groups of foodstuffs
based on the similarity of energy and nutrient
content.
✓ Classification of food ingredients in DBMP:
✓ Group I carbohydrate sources
✓ Group II animal protein sources
✓ Group III vegetable protein sources
✓ Group IV vegetables
✓ Group V fruit and sugar
✓ Group VI milk, group VII oil
✓ Group VIII food without calories.
HOW TO USE DBMP
✓ Foodstuffs with the same nutritional value
can only be exchanged for foodstuffs in
the same group.
✓ Foodstuffs cannot be exchanged with
foodstuffs in other groups because their
nutritional content is different.
✓ Example: Eat 3/4 cup of rice if you want to
replace it with bread, you must consume
70 g or 3 slices of bread instead of rice.
HOW TO USE DBMP
✓ DBMP is also able to calculate the energy and
nutrient content contained in DBMP from daily food
more quickly when compared to using TKPI.
✓ It's just that DBMP cannot calculate the vitamin and
mineral content.
✓ How to use?
For example, in a certain menu we use rice as a
staple food.
The rice contains 350 kcal or the equivalent of 1.5
cups of rice. We want to replace the rice with white
bread and potatoes, so we replace it with 2 medium
potatoes (200 grams) and 4 slices or 80 grams of
white bread
 Group of Food Ingredients Source of Vegetable
Protein
Daftar Bahan Each unit of this food ingredient exchange contains
Makanan Penukar approximately 80 kcal, 6 grams of protein and 3 grams of fat,
and 8 grams of carbohydrates.

No Bahan Makanan URT Berat (g)

1 Kacang hijau 2 ½ sdm 25
2 Kacang kedelai 2 ½ sdm 25
3 Kacang merah 2 ½ sdm 25
4 Kacang tanah 2 sdm 20
5 Kacang tolo 2 ½ sdm 25
6 Keju kacang tanah 2 sdm 20
7 Oncom 2 ptg sdg 50
8 Tahu 1 bj bsr 100
9 tempe 2 ptg sdg 50
 8. RAW FOOD WEIGHT CONVERSION
FACTORS
❖The results of the food consumption survey can
be in the form of cooked food ingredients or raw
food ingredients.
❖Examples of raw food ingredients are lalaban
vegetables such as cucumbers, tomatoes or
basil leaves, while cooked foods such as stir-
fried kale or stir-fried long beans.
❖The purpose of obtaining data on the weight of
raw or cooked food ingredients is to facilitate the
analysis of food consumption survey data, either
manually or using a computer.
Definition
 8. RAW FOOD WEIGHT
CONVERSION FACTORS
❖Net raw food weight is the weight of the food in
an unprocessed state and is already an edible
part
❖Gross raw food weight is the weight of food in
an unprocessed state and still has inedible
parts.
❖The net cooked food weight is the weight of the
food in a processed state and is already an
edible part (the percentage of BDD has been
calculated)
❖Gross cooked food weight is the weight of food
in a processed state and still has inedible parts.
Pengertian
 8. RAW FOOD WEIGHT CONVERSION
FACTORS
❖ Two components to obtain net raw weight and net
cooked weight, namely the conversion approach and
edible weight conversion (BDD).
❖ Conversion is the change of food from cooked to raw
or from raw to cooked. The data that is generally
analyzed is raw food data, so it is necessary to
convert if the information obtained is cooked food.
❖ Cooked-Raw Conversion is a factor that can be used
to convert the weight of cooked/processed foods
(fried, boiled, steamed, grilled) to the weight of raw
foods.

Definition
Rumus :
BERAT MENTAH = BERAT MATANG X FAKTOR KONVERSI
Contoh Daftar Faktor No. Kelompok Bahan Makanan Faktor Konversi
BERAS GILING
Konversi Berat Pangan 1 Nasi liwet 0,4
Matang-Mentah 2
3
Nasi tim
Bubur nasi
0,2
0,2
KETAN PUTIH
SEREALIA, UMBI 4 Ketan liwet 0,6
5 Ketan bubur 0,2
DAN HASIL 6 Ketan kukus 0,6
7 Ketan rengginang 0,4
OLAHNYA 8 Ketan lontong 0,3
9 Ketan Tape 0,6
KETAN HITAM
10 Ketan liwet 0,3
11 Ketan bubur 0,2
12 Ketan kukus 0,5
13 Ketan tape 0,7
TEPUNG BERAS
14 Tepung bubur 0,1
15 Bihun rebus-goreng 04
16 Bihun rebus 0,3
17 Mi basah goreng 0,5
18 Mi basah rebus 0,6
19 Mi kering rebus goreng 0,3
20 Mi kering rebus 0,4
 9. CALCULATION OF EDIBLE WEIGHT (BDD)

❖ BDD is the part of food that can be eaten either raw

or cooked.

❖ For example, the fried chicken thigh that counts as

BDD is the meat and skin, while the bone is the
inedible part.

❖ BDD calculation can be done from raw materials or

cooked materials.

Rumus perhitungan BDD :

Berat BDD (g) = BDD (%) X Berat Mentah Kotor (g)
Alur penggunaan konversi dan BDD untuk mendapatkan
berat mentah bersih
 PENGHITUNGAN BERAT YANG DAPAT
DIMAKAN (BDD)
❖ Bagaimana jika konversi matang-mentah dan %BDD tidak
terdapat dalam daftar tabel konversi dan BDD? Gunakan
kriteria bahan makanan yang paling mendekati:
❖ Pendekatan konversi
❖ Cari bahan makanan dalam grup yang sama yang
paling mendekati karakteristik fisik yang paling
mendekati.
▪ Cari jenis pengolahan yang paling mendekati, Contoh:
daun pepaya rebus ≈ daun singkong rebus.
❖ Pendekatan BDD
▪ Cari bahan makanan dalam grup yang sama yang
memiliki karakteristik fisik yang paling mendekati.
contoh: ikan gurame ≈ ikan kakap.
Jika konversi mentah-masak dan % BDD tidak ada dalam daftar konversi dan BDD

Gunakan data konversi matang-mentah dan % BDD dari bahan makanan yang
paling mendekati

Untuk konversi matang-mentah jika tidak ada yang mendekati, gunakan pendekatan Berat
matang = berat mentah
 NO. BAHAN MAKANAN FAKTOR
KONVERSI
Serealia dan olahannya BDD
Daftar faktor 1
2
Beras
Beras jagung
100
100
konversi bagian 3
4
Jagung kuning, pipl baru
Jagung kuning, pipil lama
90
90
yang dapat 5 Jagung muda, kuning (untuk rebus & bakar,
ada bonggol)
28

dimakan (BDD) Jagung muda, putih (untuk rebus, ada

bonggol)
6 Jagung putih, pipil baru 28
7 Jagung segar, kuning 90
8 Jagung segar, putih 90
9 Jail 90
10 Mie 90
11 Mishoa 100
12 Tepung terigu 100
Umbi-umbian
1 Gadung 85
2 Gadung kukus 100
3 Ganyong kukus 100
4 Ganyong mentah 65
5 Gembili 85
10. ABSORPTION OF USED OR CONSUMED
COOKING OIL

❖In the 24-hour recall food consumption

survey, the use of cooking oil can be
known if the respondent remembers
the amount of cooking oil used for
cooking,
❖If it is not known with certainty
because it is not the respondent who
cooks or from buying or being given, it
is necessary to use an oil absorption
conversion approach.
 COOKING OIL CONSUMPTION
CALCULATIONS USED OR CONSUMED

❖ Oil absorption conversion data to predict the amount

of oil absorbed in food due to the cooking process
(fried or stir-fried) in the food consumed.
❖ The percentage (%) of oil absorption listed in the list
is the amount of oil absorption per 100 grams of
cooked food.
❖ The calculation of the absorption of cooking oil is
carried out on every dish that is fried or sauteed
using cooking oil, margarine, or butter.

Rumus serapan minyak :

Jumlah serapan minyak = % serapan x berat makanan matang
 Bahan makanan yang digoreng atau diitumis

Alur
Penghitungan Daftar konversi serapan minyak

Serapan Minyak
Ada Tidak

Pendekatan bahan dan Cara

pengolahan yang mirip

Lakukan Penghitungan Serapan Minyak

DAFTAR PENYERAPAN MINYAK GORENG PADA SAYURAN

No. Kel. Bahan Makanan : Sayuran % Penyerapan

minyak
1 Kangkung tumis 21,3
2 Kacang Panjang tumis 19,3
3 Wortel tumis 13,0
4 Bayam tumis 13,3
5 Buncis tumis 19,3
6 Tomat tumis 7,3
7 Emping 30
THANK YOU
 GIZ 22B Lecture 4

Dietary Evaluation at the National Level

Department of Community Nutrition , FEMA-IPB University

2023
 Learning Objectives
1. Students understand various method of
dietary assessment at the national level.
2. Students are able to use the food balance
sheet as a method to evaluate the
availability of food that can be consumed in
an area.
3. Students are able to understand the total
diet study and desirable dietary patern
(PPH) as methods to evaluate food
consumption at the national level (region).
Food consumption can be assessed at
national, household and individual levels
1. At national level
2. At household level
3. At individual level
Food consumption can be assessed at national
levels
1. Food balance sheet (FBS)
2. Total diet study (TDS)
3. Desirable Dietary Pattern (PPH)
Food balance
sheet (FBS)
History
• The first FBS was created in 1936 as the main source
of data on international comparisons of food
consumption data prepared at the request of the
United Nations dealing with nutrition issues and its
subordinate subcommittee dealing with nutrition
statistics.
• During World War II, interest in FBS grew. FBS plays
an important role in carrying out the work of the
International Emergency Food Council dealing with
issues of food allocation and distribution in the
postwar period of food shortages.
• In 1948, the FAO Conference recommended that each
country develop FBS and FAO would assist in the
preparation of the FBS for countries experiencing
difficulties. FAO also recommends that FBSs be
published periodically in many countries.
History
• In 1949, guidelines for the preparation of NBMs
were printed and NBMs were published for 41
countries covering the periods 1934-1938 and
1947-1948, and an additional in 1950 for 36
countries with data periods from 1947-1948.
• In 1955-1957, the 1950-1955 NBM was published
for 33 countries.
• For methodological reasons, since 1957 the
publication of the annual NBM was discontinued.
• Then publications are carried out on a three-year
basis using three-year average data. Until 1994-
1996 it had covered 180 countries. Every decade
there are certainly various improvements in the
way data is collected, analyzed and presented.
History
• In Indonesia, the FBS was compiled in 1963
by the Central Bureau of Statistics (BPS) and
assisted by personnel expert from the Food
and Agriculture Organization (FAO).
• The NBM published in that year was a
triennial publication and was only compiled
for BPS internal purposes starting from the
1963 – 1965 and 1964 – 1966 editions.
• Furthermore, NBM is compiled annually
starting from 1970 until now.
Definition
Food balance sheet is a table that presents a
comprehensive picture of the
supply/procurement, use/utilization of food
in an area within a certain period (within one
year).
 Definition
NBM provides information on the availability of food for
each commodity and its processed/derivative products
that are commonly consumed by the population based on
the source of supply and use.
Provision is obtained from the total amount of food produced minus
the change in stock added to the number of imports and reduced by
the number of exports during the period.
Utilization is obtained from the total amount needed for feed, seeds,
food and non-food industries, scattered, and other uses and food
ingredients available for human consumption.
Availability of food per capita for consumption is obtained by
dividing the availability of food by the mid-year population.
nbm fbs neraca bahan mknn
 Definition
NBM presents the average number of food
ingredients per commodity available for
consumption by the population in kilograms
per capita per year and in grams per capita
per day. Furthermore, to determine the
nutritional value of the foodstuffs available
for consumption, the per capita food
availability figures per day are converted into
energy, protein, and fat units
 World Food Production Challenge
Global Development
Stagnation land after 1970s .
Slowdown in productivity at
10 years last .
1. Incentives from price increases are limited
2. Limited land expansion, production increase
is expected from increased productivity
3. Agricultural investment has decreased,
resulting in the deterioration of irrigation
infrastructure, land degradation, and
decreased productivity
4. Water scarcity and climate change are new
challenges

Yield growth has declined in SE Asia to less than 1%.

Scope for land area expansion is declining

growth % (5 yr moving average)

6
Area harvested
5 (1000 Ha)
4 Paddy Yield (MT/ha)
3
2
1
0
-1
62
65

68
71
74

77
80

83
86
89

92
95
98

01
04

07
19
19

19
19
19

19
19

19
19
19

19
19
19

20
20

20
Objective
General
The Food Balance Sheet is prepared to
provide data and information on the
supply/procurement and use of food as
well as the availability of food for
consumption by the population in the
form of volume and nutrients.
 Objective
1. Analyzing changes in the types of food available/consumed from
year to year;
2. Knowing the overview of procurement (production , import , stock
or reserve )
3. Knowing the use and availability of food for population
consumption and its changes in an area at a certain time (every
year)
4. Obtain a detailed picture of the level of food availability (deficit or
surplus), food self-sufficiency, dependence on imports, post-
harvest efficiency; competition for food use for humans and
livestock (food versus feed); trend of production, export, import,
food stock and quality/composition of available food
14
 Objective
5. Analyze adequacy level compared to RDA;
6. Research/ predict the food situation of a country / region ;
7. Estimate a surplus/ deficit of a certain area ;
8. Make projections of food availability and food trade;
9. Formulate and evaluate food and nutrition policy ;
10. Associate with cases of starvation and lack of food/ nutrition ;
11.Analyze the dependencies towards import ;

15
Benefit
1. Knowing the amount of food supply, food use
and food availability per capita for
population consumption.
2. Evaluate the procurement and use of food.
3. Evaluating the level of food availability based
on recommendations for nutritional
adequacy and expected food patterns from
the aspect of availability.
4. Reference material in food
production/procurement planning.
5. Materials for formulating food and nutrition
policies.
Food Balanced Sheet:

➢ presentation of food data in tabular form that

can describe the situation and condition of
food availability for consumption by the
population in an area (state/province/district-
city) at a certain time (one year).

➢ NBM presents the average number of food

available for population consumption per
capita (kg/cap/year or gr/cap/day or certain
nutrients kcal/cap/day, grams protein/day,
grams fat/day)
 Food Balanced Sheet
Produksi Perubahan Penyediaan dalam Penyediaan Pemakaian Dalam Negeri / Domestic utilization Ketersediaan Per Kapita
Food Ingredients
Production Stok Impor negeri sblm Ekspor Ekspor Dalam Diolah untuk Bahan Per capita availability
Pakan Bibit Tercecer
Balance Table
Jenis Bahan Makanan Masukan Keluaran Changes Supply availa- Negeri Manufactured for Makanan
Kg/Th
Gram/ Kalori/ Protein/ Lemak/
Input Output in ble for domestic Domestic Bukan hari Calories Proteins Fats
Commodity Makanan
Stock Imports utilization before Exports Supply Feed Seed Makanan Waste Food Grams/ kkal/hari Gram/hr Gram/hr
Kg/Year
exports Food Non food day kcal/day Grams/day Grams/day
(1) (2) (3) (4) (5) (6) (7) (8) (9) (10) (11) (12) (13) (14) (15) (16) (17) (18) (19)

Provision Utilization

Availability per
capita
 Food Availability Formula:

TD = O – St + M – X – (F + S + I + W)
Description :
TD = availability food for consumption of the population;
O = Production input/output; St = Change in stock;
M = Import ;
X = Export ;
F = Feed ;
S = Seeds ;
I = Industry ( food and non -food) food );
W = waste
• Type of Commodity (Column 1) :
All food ingredients that are common / can be
consumed by residents in the area concerned,
whether traded or not.

The composition of the types of food ingredients in

NBM are as follows :
1. Grains : Wheat , corn , sorghum & product
derivative

2. Starchy food : cassava , sweet potato , sago and

product derivative
3. Sugar :
Granulated sugar , brown sugar ( bowl sugar , palm
sugar , palm sugar, palm sugar , etc. )

4. Oily Fruits/ seeds

- Mung beans, coconut, peanuts, soybeans,
cashews, candlenuts, bogor nuts
- Coconut is processed into cooking oil copra so
that its derivative products are included in the oil
and fat group
5. Fruits : a source of vitamins and minerals from part
plants in the form of fruit ( avocado , orange , duku ,
durian, guava , mango , pineapple, papaya , banana,
rambutan, salak , sapodilla , others )

6. Vegetables : parts of plants in the form of leaf , flower ,

fruit , stem or tubers , generally aged not enough from
one year
( onion red , cucumber , peanut red , bean long , potato ,
cabbage , tomato , carrot , chili , eggplant , Chinese
cabbage / mustard greens , onion leaves , kale , radishes ,
pumpkin siam , beans , spinach , onions white , other )
7. Meat : parts slaughtered of animal _ or killed and
commonly consumed by humans , except those
who have preserved with method Besides cooling
(beef , buffalo , goat , lamb , horse / other , pork ,
chicken, duck , all type of offal)

8. Egg is poultry egg :

All types of poultry eg

9. Milk is a liquid that is taken from the udders of healthy

dairy cattle in the right way, continuously and
without adding anything or anything else.
( cow 's milk, processed milk import equivalent of fresh
milk)
10. Fish: all types of organisms that all or part of their
life cycle is in the aquatic environment
(tuna/ skipjack / cob , snapper , tuna , pomfret ,
anchovies , lemuru , mackerel , mackerel , milkfish,
mullet , mujair , goldfish, shrimp , small crab and crab ,
clams blood , squid and cuttlefish , others )
11. Oils and fats:
Vegetable : oil coconut , oil palm oil _ peanut land , oil
soybean , oil corn
Animals : beef fat , buffalo fat, goat / lamb fat, lard
• Production (Columns 2 and 3)
The amount from agricultural production process,
whether it has not/has been processed, consists
of inputs and outputs
- Input (2) : elements of production in the original
or processed form which will undergo further
processing
- - Output (3) : derivative production elements
( need conversion factor from input to output)
Production of food crop commodities includes the results of all harvests
(old/young), both from paddy fields and dry land as well as old or new land.
The production of horticultural commodities is in fresh form which includes the
results of all harvests, both harvested at once and harvested multiple times, so that
the filling is directly entered into column 3 (output) except for shallots and garlic, the
filling starts from column (2) .
This commodity cannot be directly consumed in fresh form (dry harvest) so it must
go through a drying process to become dry for consumption.
Production of livestock commodities meat is calculated from the number of
official cuts (RPH) plus the estimated unofficial cuts. Meat production (input) is
expressed in the form of carcasses from all types of livestock, (output) in the form
of pure meat. The offal is calculated the total percentage of carcass weight of each
type and is directly inserted into column (3)
Fishery production : all products of catching fish/other aquatic animals caught
from natural fishery sources or from breeding sites, whether operated by fishing
companies or fishing
Vegetable oil production is based on quantities processed for food, unless palm
oil is native production. Production for animal fat is based on the percentage of
carcass weight of each type of meat, directly entered into column (3).
• Stock Changes (Column 4)
Difference Among supply end period with beginning
period :
(+) when stock increase → availability down
(-) when stock down → availability increase

• Import (Column 5)
Amount of food ingredients which enter to a
country/territory of another country/ administrative
region ( trade between island / between province )
• Domestic Provision before export (Column 6)
Amount of food ingredient that comes from production
( output ) minus change pf stock added with import
( column 3 – column 4 + column 5)

• Export (Column 7)
Amount of food ( according to type ) that are sent abroad /
To other administrative areas

• Domestic Provision (Column 8)

Production ( output ) - change stock + import – export
( column 6 – column 7)
• Utilization / domestic usage (Columns 9-14)
Amount of food used in the country / specific
administrative area , including :
• Feed (% x column 8)
• Seeds / seeds
• Use for industry ( food & non
food
• Shrinkage ( waste ) (% x column 8)
• Ingredient food ( cabbage 8 – cabbage 9 -
cabbage 10 – cabbage 11
cabbage 12 – cabbage 13)

( Need factor estimation for various utilization tb )

• Availability per capita (Columns 15-19)
Amount of available food ingredient for consumtion of
every population in a country/ region in a certain
period time , stated in :
1) kg/ cap / yr or gr/ cap / hr
2) Nutrients ( energy , protein and fat per capita /
days ) need FCT
 How to calculate column 15 - 19
Column 15 = Column (14) x 1000
Total population

Column 16 = Column (15) x 1000

365

Column 17 = { Column (16) x Energy x BDD} REME

100 MBER!
UNIT
Column 18 = { Column (16) x Protein x BDD}
100

Column 19 = { Column (16) x Fat x BDD}

100
Types , Sources and Requirements of Data/
Information in FBS _

Population data mid year

Before year 2020, population data middle year , including
population Foreigners who live for at least 6 months (BPS/
Statistics Office ) are counted with formula :

Residents _ middle year '19 = ( Pddk'18 + Pddk'19 ) 2

Since year 2020, population data middle year

Census data _ Population 2020 ( BPS / Statistics
Office ), including population data foreigners
living in Indonesia for at least 6 months .
Types , Sources and Requirements of Data/
Information
2 . Food

Type food in FBS commodity _ main commodity /

product derivative , common or general food consumed
by Public in a certain country / region whose data is
continuously and officially available.
Food procurement / supply data : production , import
and export , stock changes ( obtained from starting and
ending stock year ).
Production data , (column 2), import (column 5) and
export food (column 7) as well as use especially for
industry no food (column 12) available in Badan center
Statistics (BPS) and stock changes (column 4) are
available in Badan Affairs Logistics ( Bulog ).
Types , Sources and Requirements of Data/
Information
3. Quantities and numbers conversion
- Defined by the national board
- If in the area available and meet conditions (ex: result
research that can accountable ), can be used with
mentioning the source , if notavailable use national
conversion
- Conversion Factor should fulfil the condition
1) numbers should be single ;
2) not number range ;
3) available for every type ingredient food & product
derivatives ;
4) factor conversion used _ should be attached in the FBS
• Factor conversion for FBS preparation includes production and
use food

Factor _ conversion for count production Step producing ,

processing until ready for bought consumer .
For example : grain dry harvest ----- grain dry milled ----- rice ,
that is for fill in column (2) and (3).

Factor _ conversion for use food ingredients _ raw industry ,

needs feed , seeds / seeds as well as scattered / damaged /
waste. that is for fill in column (9) to with column (13).

Required _ Table _ Composition Food Indonesia ( TKPI )

4. Writing Numbers
❖ Data on FBS using unit thousand tons in shape two
digits behind coma
❖ Columns 2-14 and 17: number round
❖ Columns 15, 16, 18, 19: number fractions two decimal
❖ Number behind _ comma whose value not enough from
half rounded up to lower
❖ Number behind _ comma whose value more from half
rounded up to on
❖ Number behind _ comma whose value same with half
and in front number odd , then the rounding to on
❖ Number behind _ comma whose value same with half
and in front number even , then the rounding to lower
4. Writing Numbers ( Continued )

❖ All number decimal third and fourth more from

fifty , decimal second rounded up to on
❖ All number decimal third and fourth not enough
from fifty , and decimal second odd , decimal
second rounded up to on
❖ All number decimal third and fourth not enough
from fifty , and decimal second even , decimal
second rounded up to lower
4. Writing Numbers ( Continued )

❖ If not available data should filled with strip

notation (-)
❖ If data is available , but big not enough than
500 tons should written with notation zero (0)
for National FBS
❖ If data is available , but big not enough than
500 kg should be written with notation zero (0)
for FBS Regional
5. FBS is filled in sequence, column by column
(1-19)
➢Column 1 : Type Ingredient Food , written name whole ingredient food
in accordance with group the commodity .
➢Column 2 : Production ( input ), written number production still _ will
experience change form ( if there is ) appropriate with group the
commodity .
➢Column 3 : Production ( output ), written number element production
which is production original obtained _ from activity producing and not
experience change or production descendants who have experience
change .
➢Column 4 : Stock Change , written number change stock ( if there
are ) following sign negative (-) or positive (+).
➢Column 5 : Import , written number total ingredient incoming food _
from other countries or other regions either through land , water nor air
Column by column sequential filling of FBS,
continued
➢Column 6 : Preparation Domestic before _ Export , written number
results from Column (3) minus Column (4) plus Column (5).
➢Column 7 : Export , written number total ingredient issued food _ from
the administrative / regional area to abroad and _ to another area is
good through land , water nor air .
➢Column 8 : Preparation Domestic , written number the result of
Column (6) minus Column (7).
➢Column 9 : Feed, write down feed rate on column 9
➢Column 10 : Seeds / Seeds , write down number needs seeds on
column 10
➢Column 11 : Processed for Food , written number a lot commodity
ingredient food which comes from providing in country which
processed for food .
➢Column 12 : Processed for No Food , written number a lot commodity
ingredient food which comes from providing in country which
processed for necessity no food
 Column by column sequential filling of FBS,
continued
➢ Column 13 : waste , written number results multiplication percentage of waste with
provision domestically for each commodity . _
➢ Column 14 : Material Food , written number total ingredient available food _ for
consumed resident . is results from : Column (8) – (9) – (10) – (11) – (12) – (13).
➢ Column 15 : written results division of Column (14) by total population mid year ,
then multiplied by 1000 ( tonnes to kg conversion ), by unit kg/ year .
➢ Column 16 : written number results division of Column (15) by 365 days times
1000 ( convert kg to g), by units of g/ day .
➢ Column 17 : Energy ( Kcal / day ), written number results Multiply Column (16) by
percent the part that can be eaten ( bdd ) and content energy from 100 g of
ingredients food .
➢ Column 18 : Protein (g/ day ), write number results Multiply Column (16) by
percent the part that can be eaten ( BDD ) and the protein content of 100 g of
ingredients food .
➢ Column 19 : Fat (g/ day ), written number results Multiply Column (16) by percent
the part that can be edible ( BDD ) and fat content of 100 g of ingredients food .
 6. Problem
No data available /
Not complete Factor conversion
(lost, import-export , stock , out of date
Industry , feed , etc. )

Funds not available

Cross-sectoral coordination
Not working INTERNAL
DEVELOPMENT AND
FBS UTILIZATION PROBLEMS
Political Will
Low Other factors
Data “not” used
In planning and evaluation
Why FBS data not utilized ?

-Not accurate ?
-Not on time ?
-Not informative ?
-Never informed?
 Analysis of
Regional Food
Availability
What is PPH/DDP?
FAO-RAPA (1989) defines PPH as "the
composition of the main food groups which
when consumed can meet the needs of energy
and other nutrients". PPH is an arrangement of
various foods based on the proportion of energy
balance from various food groups to meet the
needs of energy and other nutrients, both in
quantity and quality by taking into account
terms of acceptability, food availability,
economy, culture and religion.
What is PPH?
PPH is a simple instrument to assess the food
consumption situation of the population, both the
amount and composition of food according to the type of
food stated in the PPH score. The higher the PPH score,
the more diverse and nutritionally balanced food
consumption (maximum 100).
The PPH score is an indicator of nutritional quality and
diversity of food consumption so that it can be used to
plan food consumption needs in the coming years.
PPH can be used as a guide in evaluating and planning
the provision, production and consumption of food for the
population, both in terms of quantity, quality, and
diversity by considering social, economic, cultural,
religious and taste aspects.
PPH objective
To produce a composition of food norms
(standards) to meet the nutritional needs of
the population, which takes into account the
nutritional balance based on: taste
(palatability), digestibility (digestability),
community acceptance (acceptability),
quantity and purchasing power
(Affortability).
PPH Uses
1. To assess the situation of food
consumption or availability, both the
amount and composition/diversity of
food.
2. For planning consumption or food
availability
→ PPH approach ( measure of nutritional balance and
food diversity )
→ fulfillment nutritional balance: the higher the PPH
score, the more diverse and balanced food
consumption is which based on the concept of triguna
food
→ balance of quantities between food groups is a
condition for the realization of nutritional balance
→ concept of balanced nutrition balance between intake
(consumption) of nutrients and their needs, as well as
the amount between meals ( Hardinsyah et al . 2001)
 BASIC PRINCIPLES OF PPH

Side dish
Substance Substance
builder regulator Vegetables & Fruits
(100/3 %) (100/3 %) (100/3 %) (100/3 %)

Staple Food
Substance power
(100/3 %)
(100/3 %)

BALANCED NUTRITION
 1. S e re a lia … … … … … .. 5 0 %
2. U m b i-u m b ia n … … … 6 %
Sum ber Tenaga 3. M in y a k & le m a k … … .1 0 %
(K H , le m a k ) 4. B iji d a n b u a h 3 3 .3
T ig a B e rm in y a k .… … … … . 3 %
G una 5 . G u la … … … … … … … 5 %
M akanan 3 3 .3 : 7 4 = 0 .5

Sum ber Zat 1 . P a n g a n h e w a n i… ... 1 2 %

2 . K a c a n g -k a c a n g a n .. 5 % 3 3 .3
P e m b a n g u n (P ro te in )
3 3 .3 : 1 7 = 2
S u m b e r Z a t P e n g a tu r 3 3 .3
1 . S a y u r d a n B u a h … .. 6 %
(V ita m in & M in e ra l)
3 3 .3 : 6 = 5

L a in -la in 1 . M in u m a n & B u m b u ...3 %

Desirable Dietary Pattern (PPH):

➢amount and type of food based on the contribution of

energy/food groups (both absolute and relative) to
meet energy and nutritional needs ( Hardinsyah et al .
al . 2001)
➢ can not only meet nutritional adequacy adequancy ),
but at the same time fulfill nutritional balance balance )
which is supported by taste ( palatability ), digestibility
( digestability ), public acceptance ( acceptability ),
quantity and affordability ( affortability ).
FAO-RAPA (1989) :
• PPH is the composition of the main food
groups which when consumed can meet the
needs of energy and other nutrients.
• PPH: composition of various foods based on
the proportion of energy balance of 9 food
groups by taking into account terms of
acceptability, food availability, economy,
culture and religion.
 COMPARISON OF FAO-RAPA PPH, FOOD MINISTER OF FINANCE OF THE REPUBLIC OF
INDONESIA 1994, MOA 2001
Ministry of Agriculture
FAO-RAPA Minister Food (1994)
(2001) g/ cap /
No Food Group
Weigh day
% Min-Max % Weight Score % Score
t

1 Grains 40.0 40.0-60.0 50.0 0.5 25.0 50.0 0.5 25.0 300.0

5.0
2 tubers 0.0-8.0 5.0 0.5 2.5 6.0 0.5 2.5 100.0

3 Animal Food 20.0 5.0-20.0 15.3 2.0 30.6 12.0 2.0 24.0 150.0

4 Oil and fat 10.0 5.0-15.0 10.0 1.0 10.0 10.0 0.5 5.0 25.0

5 Oily fruit/seeds 3.0 0.0-3.0 3.0 0.5 1.5 3.0 0.5 1.0 10.0

6 Nuts 6.0 2.0-10.0 5.0 2.0 10.0 5.0 2.0 10.0 35.0

7 Sugar 8.0 2.0-15.0 6.7 0.5 3.4 5.0 0.5 2.5 30.0

Vegetable and
8 5.0 3.0-8.0 5.0 2.0 10.0 6.0 5.0 30.0 250.0
fruit
9 Etc 3.0 0.0-5.0 0.0 0.0 0.0 3.0 0.0 0.0 (25)

Total 100 100 93.0 100 100

Source: Hardinsyah, N. Sinulingga, D. Martianto (2000)
The composition of the National PPH*)

Source : *) Harmonization of PPH, Resilience Agency Food , 2015

 Why must PPH?
• food diversity (horizontal & vertical )
according to local potency
• quality & nutritional balance of
population's food availability food score
(dietary score) PPH score.
• High PPH Score → food availability is
more diverse and balanced .

58
How to calculate PPH?
1. Grouping food
2. Conversion type and unit
3. Counting availability / consumption energy
according to group food
4. Calculate total energy
5. Counting contribution energy from every group
food (%)
6. Counting actual
7. Counting PPH score based on adequacy energy
8. Use maximum PPH score
9. Calculating the total PPH score

59
 1. Food Group

No Food Group Commodity Type (PPH group)

1 Grains rice and its products, corn and its

products, wheat and its products
2 Tubers cassava and its products , sweet potato
, potato , taro, and sago ( including food
starchy )
3 Animal products meat and its products , fish and their
products , eggs , and milk and their
products
4 Oil and fat coconut oil, palm oil, margarine and
animal fats
5 Oily fruit/seeds coconut , candlenut, walnut , and
chocolate
 Grouping food ( Continued ..)
No Food Group Commodity Type (PPH group)

6 Nuts peanuts, soybeans, green beans, kidney

beans, peas, cashews, cowpeas, other
beans, tofu, tempeh, tauco, oncom, soy
milk, soy sauce

7 Sugar granulated sugar, brown sugar, syrup,

finished drinks in bottles/cans.
8 Vegetables and fresh vegetables and their processed
Fruits products, fresh fruit and their products,
including chips
9 Etc miscellaneous spices and ingredients
drink as shrimp paste , cloves , coriander
, pepper , nutmeg , tamarind , seasoning
cook , shrimp paste , tea and coffee
 2. Counting availability energy
according to group food
Energy AKE PPH Max
Cal % Weig
No food group scor Scor scor
/org/hr AKE ht
e e e
1 Grains 1561
2 tubers 251
3 Animal food 124
4 Oil and fat 282
5 Oily Fruits/Seeds 19
6 Nuts 126
7 Sugar 79
8 Vegetable and fruit 150
9 Etc 0
Total
Example PPH calculation
 3. Calculate total energy
No food group Energy % Weigh AKE PPH Max
Cal AKE t scor Scor score
/org/hr
e e
1 Grains 1561
2 tubers 251
3 Animal food 124
4 Oil and fat 282
5 Oily Fruits/Seeds 19
6 Nuts 126
7 Sugar 79
8 Vegetable and fruit 150
9 Etc 0
Total 2592

Total energy ( Cal / cap / day )

= energy grains + tubers + …… + miscellaneous energy 64
 4. Calculate the energy contribution of
each food group (%)
No food group Energy % Weig AKE PPH Max
Cal AKE ht scor Scor scor
/org/hr e e e
1 Grains 1561 71.0
2 tubers 251 11.4
3 Animal food 124 5.6
4 Oil and fat 282 12.8
5 Oily Fruits/Seeds 19 0.9
6 Nuts 126 5.7
7 Sugar 79 3.6
8 Vegetable and fruit 150 6.8
9 Etc 0 0.0
Total 2592 117.8
Example : Contribution energy group grains (% AKE)
= energy group grains x 100%
AKE availability
5. Include weight or rating every group food

No Food group Energy % Weig AKE PPH Max

Cal AKE ht score Score score
/org/hr
1 Grains 1561 71.0 0.5
2 tubers 251 11.4 0.5
3 Animal food 124 5.6 2.0
4 Oil and fat 282 12.8 0.5
5 Oily Fruits/Seeds 19 0.9 0.5
6 Nuts 126 5.7 2.0
7 Sugar 79 3.6 0.5
8 Vegetable and fruit 150 6.8 5.0
9 Etc 0 0.0 0.0
Total 2592 117.8
6. Counting AKE score
No food group Energy % Bo AKE PPH Max
AKE bot score Scor score
e
1 Grains 1561 71.0 0.5 35.5
2 tubers 251 11.4 0.5 5.7
3 Animal food 124 5.6 2.0 11.3
4 Oil and fat 282 12.8 0.5 6.4
5 Oily Fruits/Seeds 19 0.9 0.5 0.4
6 Nuts 126 5.7 2.0 11.4
7 Sugar 79 3.6 0.5 1.8
8 Vegetable and fruit 150 6.8 5.0 34.0
9 Etc 0 0.0 0.0 0.0
Total 2592 117.8 106.6

AKE score = % AKE x weight

 7. Determine the PPH Score for each food group by
taking into account the max score
No food group Energ % Weig AKE PPH Max
y AKE ht scor Scor scor
e e e
1 Grains 1561 71.0 0.5 35.5 25.0 25.0
2 tubers 251 11.4 0.5 5.7 2.5 2.5
3 Animal food 124 5.6 2.0 11.3 11.3 24.0
4 Oil and fat 282 12.8 0.5 6.4 5.0 5.0
5 Oily Fruits/Seeds 19 0.9 0.5 0.4 0.4 1.0
6 Nuts 126 5.7 2.0 11.4 10.0 10.0
7 Sugar 79 3.6 0.5 1.8 1.8 2.5
8 Vegetable and fruit 150 6.8 5.0 34.0 30.0 30.0
9 Etc 0 0.0 0.0 0.0 0.0 0.0
Total 2592 117.8 106.6 86.0 100.0
Note : PPH score is obtained with compare score AKEand score maximum
each kel food . If AKE score > score max so class PPH score is used as the
maximum score and vice versa . 68
 Total Diet
Survey (SDT)
Total Diet Survey
SDT in Indonesia was carried out in 2014-2015, this is
very important because :
1) It can be seen the level of nutritional consumption,
the diversity of dishes and food ingredients
consumed by the Indonesian population.
2) it is known that hazardous chemical contamination
in food, consumption of hazardous chemical
contaminants and the level of risk of consumption of
hazardous contaminants (daily, weekly and monthly),
which can be used by the Government in making
Regulations and Regulations in the field of food,
health and industry to protect the population from
exposure to hazardous chemicals .
Total Diet Survey
General objective
Availability of data on the adequacy and safety of food consumed by the
Indonesian population
Specific Objective:
1. Obtain information on the average weight of foodstuffs consumed by the
population by type of food and food group.
2. Obtain information about the intake and level of energy and protein
adequacy of the population.
3. Obtain information on the proportion of the Indonesian population who
consume sodium, sugar and fat in excess of the limits that pose a risk to
health.
4. Obtain a food list that is representative of 90 percent of the population's
diet
5. Obtaining the level of exposure to chemical food contamination per person
per day per kilogram of body weight.
6. Obtain information about the methods, processes and tools used to cook
food in the household.
7. Obtaining data on the content of chemical contaminants in the food
consumed by the population.
8. Obtain the amount and level of safety from chemical contamination in the
food consumed by the population.
9. Studying the characterization of exposure to chemical contamination of the
Indonesian population.
Draft Framework of Total Diet Survey
Sample of Total Diet Survey Results
In staple food, most of the Indonesian population
consumes rice (97.7%) with consumption of 201.3
grams per person per day followed by flour and its
processed products which are consumed by about
30.2 percent of the population with consumption of
51.6 grams per day. people per day. Types of tubers
and their processed products are in third place with
consumption of 27.1 grams per person per day and
consumed by around 19.6 percent of the
population. Of the three types of staple food, the
types of tubers which are generally produced locally,
are actually the least consumed by the population.
Sample of Total Diet Survey Results
More than half of children under five (55.7%)
have less energy intake compared to the
recommended Energy Adequacy Rate (AKE).
The proportion with very low energy intake
(<70% AKE) is 6.8 percent and less energy
intake (70 - <100% AKE) is 48.9 percent. On
the other hand, it was found that toddlers
consumed energy greater than the
recommended RDA (>130% AKE) of 17.1
percent
Example SDT Questionnaire
Example SDT Questionnaire
Example SDT Questionnaire
Bibliography
• Resistance Agency Food , Ministry of Agriculture . 2015. Guidebook for
Calculation of Expected Food Patterns ( PPH). Jakarta : BKP.
• Resistance Agency Food and BPS. 2020. Analysis balance Ingredient Food
2018-2020. Jakarta : BKP, Ministry of Health.
• Agency for Health Research and Development . 2014. Books Total Diet
Study : Survey Consumption Food Indonesian individual . Jakarta Publisher
BPPK.
• Agency for Health Research and Development . 2014. Books Total Diet
Study : Survey Consumption Food Indonesian individual . Jakarta Publisher
BPPK.
• Gibson, RS. 2005. Principles of Nutritional Assessment. Second Edition.
Oxford : Oxford University Press.
• Indonesian Ministry of Health. 2020. Table Composition Indonesian Food .
Jakarta : Ministry of Health .
• Indonesian Ministry of Health. 2020. Guidelines Method Complete
Nutritional Value Ingredient food . Jakarta : Ministry of Health RI.
• Availability and Vulnerability Center Food , Resilience Agency Food
Ministry of Agriculture . 2019. Drafting Guide balance Ingredient food .
Jakarta: PKKP.
• Survey Team Consumption Indonesian food . 2014. 2014. Books Photo
food . Jakarta : Technology Center Applied Health and Epidemiology Clinic ,
Agency for Health Research and Development of the Indonesian Ministry
of Health.
thank you
 GIZ 22B Kuliah 5

Measuring Food Consumption at

Household Level

GIZ 22B Food Consumption Assessment

Departement of Community Nutrition
Fakultas of Human Ecology
IPB University
2023
 Used to assess the first
sign of any nutritional
Dietary Assessment deficiency

Stage Stages of malnutrition Method of Assessment

1 Inadequate food intake Dietary
2 Decrease in nutrient reserves in Biochemical
body tissues
3 Decrease in nutrient levels in Biochemical
body fluids
4 Decrease in functional levels in Anthropometry/
body tissues Biochemical
5 Decreased enzyme activity Biochemical
6 Functional changes Behavior / Physiology
7 Clinical symptoms Clinical
8 Anatomical signs Clinical
Levels of Food Consumption
Data
Food consumption can be assessed at national,
household and individual levels.
At household level
- Food account method
- Food List method
- Food Inventory Method
- Household food record method
- Household 24-h Food recall
- Household food weighing
- Telephone Survey.
• Household food consumption is the food and beverages
available for consumption by the household, family group, or
institution. It has been defined as the total amount of food
available for consumption in the household, generally excluding
that eaten away from home unless taken from the home.
• The household food consumption methods described do not
provide information on the consumption of food by specific
individuaals within the household.
• Instead, food consumption per capita is calculated, sometimes
ignoring the age or gender distribution in the household.
• Alternatively, weighting may be done for the household, based
on requirements by age, sex, or body size, assuming that the
total household food supply is distributed according to these
requirements.
• Generally, no record is taken of edible food waste or food
obtained outside the household food supply.
Food Account

• A food account consists of a daily record, prepared by the

householder, of all food entering the household, either purchased,
received as gifts, or produced for household use during a specified
periode – usually seven days.
• Quantities of each food item are recorded in retail units (where
applicable) and household measures.
• Records may also include brand names and retail price of the food
items.
• Method assumes that there are no major changes in household
inventories during the survey period.
Food Account
• In the past, no account has been taken of food and beverages consumed
outside the home, food discarded as plate waste or from spoilage, or
food fed to pets.
• However, with the increasing consumption of food and drink outside the
home, the food account method is now often modified accordingly.
• The food account method has a low respondent burden and it is relatively
inexpensive.
• However, it does not measure food that is actually eaten; nevertheless,
the diet does not appear to be altered by the recording process.
• The response rate is generally good, but there is some evidence that
householders agreeing to participate are of above-average socioeconomic
status.
• The food account method can be used to collect data from a large
sample of the population, often several times a year to take into account
seasonal variation.
• The food account method has been used since 1951 for the U.K. National
Food Survey.
Food Account
• Strengths :
- Cheap
- Cepat dan relatif murah
- Dapat diketahui tingkat ketersediaan bahan makanan keluarga pada periode tertentu
- Dapat diketahui daya beli keluarga terhadap bahan makanan
- Dapat menjangkau sampel lebih banyak

• Weakness :
- Produce inaccurate data because the food recorded is in units and URT
- Does not take into account food consumed outside the home and discarded as leftovers.
- Kurang teliti, karena anggota keluarga yang diminta mencatat tersebut tidak berlatar
belakang pengumpul data yang profesional sehingga hasil ukurnya tidak dapat
menggambarkan tingkat konsumsi rumah tangga.
- Sangat tergantung pada kejujuran responden untuk melaporkan/mencatat makanan dalam
keluarga.
Food Account

• Steps:
1. Introduce yourself and the purpose of the survey
2. Ask the identity and number of household
members, age and gender
3. On the first day ask what foods provided or entered
the HH today in household sizes and their origin and
price
4. The next day, check again, if there are other foods
provided yesterday that have not been recorded
5. Repeat steps 3 and 4 until the survey is complete
Formulir Food Account Method
Food List Method
• Metode pendaftaran makanan dilakukan dengan
menanyakan dan mencatat seluruh bahan makanan
yang digunakan keluarga selama periode survei
dilakukan (biasanya 1-7 hari).
• Pencatatan berdasarkan jumlah bahan makanan
yang dibeli, harga dan nilai pembeliannya,
termasuk makanan yang dimakan anggota keluarga
dluar rumah.
• Data yang diperoleh merupakan perkiraan dari
responnden.
• Metode ini tidak memperhitungkan bahan makanan
yang terbuang, rusak atau diberikan pada binatang
piaraan.
Food List Method
• Jumlah bahan makanan diperkirakan dengan
ukuran berat atau URT. Dalam pelaksanaannya
dapat dipergunakan alat bantu seperti food
model atau contoh lainnya(gambar-gambar, contoh
bahan makanan aslinya dan sebagainya) untuk
membantu daya ingat responden.
• Pengumpulan data dilakukan dengan cara
wawancara yang dibantu dengan formulir yang
telah disiapkan yaitu, kosioner terstruktur yang
memuat daftar bahan makanan utama yang
digunakan keluarga.
• Karena data yang diperoleh merupakan taksiran
atau perkiraan maka data yang diperoleh kurang
teliti.
Food List

• Kelebihan :
• Biaya relatif murah karena hanya membutuhkan
waktu yang singkat
• Kekurangan :
• Hasil yang diperoleh kurang teliti karena didasarkan
atas estimasi atau perkiraan.
• Sangat subjektif, tergantung kejujuran dari
responden
• Sangat bergantung pada daya ingat responden
Food Inventory

• Metode inventaris sering disebut log book method.

• Prinsipnya dengan caranya menghitung/mengukur semua
persediaan makanana di rumah tangga (berat dan
jenisnya) mulai dari awal sampai akhir survei.
• Semua makanan yang diterima, dibeli dan diproduksi
sendiri dicatat dan dihitung/ditimbang setiap hari
selama periode pengumpulan data (biasanya sekitar satu
minggu).
• Semua makanan yang terbuang, tersisa dan busuk
selama penyimpanan dan diberikan pada orang lain atau
binatang peliharaan juga diperhitungkan
• Pencatatan dapat dilakukan oleh petugas atau
responden yang sudah mempu/telah dilatih dan tidak
buta huruf (Gibson, 1990).
Food Inventory

• Principle and usage

Used to assess household dietary intake over a period of
time
• Aims to record all food obtained and changes in the
household
• The survey duration is 7 days
• On the first day record all food at home (food stock)
• On the following day, record the changes in the
existing food, whether it comes from purchases, gifts
or those that are produced by themselves
• Record the food that is discarded (leftover) or used
for animal feed
Food Inventory

• Information to note:
• Identity of all families living in the house
(age, gender, activity, anthropometry
• Every time a food is weighed, it must be
noted who the family members eat,
including if there are guests
• This information is very useful for
calculating the average daily consumption
and the average adequacy of energy and
other nutrients
Food Inventory

• Strengths :
- Has high accuracy
• Weakness :
- Expensive
- It takes a lot of time
- Requires trained personnel
- It needs high active participation from data collectors and
respondents
- The target is to change food consumption habits / patterns
- Not suitable for the type of family who is not used to storing
food
Food Inventory

• Steps (1) :
1. Introduce yourself and the purpose of the survey
2. Ask the identity and number of household
members, age and gender
3. On the first day, weigh the food available at home,
which is considered an initial stock (Sai)
4. On the following day (day 2 until the day before the
end of the survey) weigh and record all incoming
food (purchased, given, eaten outside the basket)
(Pmi)
5. Record and weigh all food issued to be given to
others (Pki)
Food Inventory

• Steps (2) :
6. On the last day of the survey, record and weigh all
food at home, which is considered as end stock
(Ski)
7. The amount of food consumed (Ki) by the family
can be calculated using this equation:

Ki = Sai + Pmi – Pki – Ski

Note: i = indicates all types of food

Food Inventory

• Steps (3) :
8. The nutrient intake of the family can be calculated:
KGj = ∑ Ki NGj / 100
Note:
KGj = Nutrient intake for a wekk
NGj = Nutritional value per 100 grams of food
J = Types of nutrients
Ki = Weight of food of i..
9. Average nutrient intake per capity per day = KGj /
N, where N is the number of family members
Food Inventory

a. Susunan anggota keluarga

Nama Hubungan Jenis BB TB Pendidikan Kondisi Keterangan

Anggota dengan Kelamin (kg) (cm) Fisik
Kelurga KK
Food Inventory Form
b. Ketersediaan bahan makanan dalam rumah tangga
Hari ke ……………

Hari/Tgl Nama Banyaknya Jumlah Asal (*) Keterangan

Bahan Uang
Makanan

*) sawah, kebun, telagan, pekarangan, kolam, ternak, dan lai-lain

Food Inventory Form
c. Makanan yang dihidangkan

Hari/Tgl Makan Nama-Nama Jumlah Jumlah Keterangan

Pagi/Siang/ Hidangan Anggota Tamu
Malam*) Keluarga yang Makan
Yang Makan

*) isi salah satu

Food Inventory Form
d. Makan diluar

Hari/Tgl Anggota yang Jenis Bahan Tempat Makan *) Keterangan

Makan Diluar yang Dimakan
Rumah

*) di restourant, warung, hotel, saudara, dan sebagainya

 Food Inventory Form
e. Stok bahan makanan

Jenis Stok Bahan Makanan Pada :

Bahan
Makanan Hari-1 Hari-2 Hari-3 Hari-4 Hari-5 Hari-6 Hari-7

Keterangan : Pencatatan stok harus dilakukan pada waktu yang sama setiap hari
Household Food Record

Principle and usage

a. Based on recording portion sizes of actual foods consumed
by an individual, estimated using household measures or
weighed using dietary scales.
b. Used in research, multi-center epidemicology studies, for
controlled metabolic studies
c. If a weighed food record method is to be used, respondents
must be motivated, numerate and illiterate or research
assisstant can collect the record
d. The number of 24-h recall, depend on day-to-day variation
in food intake, If more than one day →non consecutive
days
e. 24-h recall can be repeated during different seasons of the
year -> to estimate usual food intake
 Household Food Record

• Metode food record merupakan metode yang paling akurat untuk

metode survei konsumsi pangan tingkat rumah tangga.
• metode food record biasanya berlangsung selama satu minggu
atau 7 (tujuh) hari. Selama periode waktu tersebut, semua
pangan yang dikonsumsi pada setiap waktu makan diukur dengan
cara penimbangan maupun dengan menggunakan URT.
• Deskripsi lengkap mengenai semua jenis pangan dicatat baik
mengenai merek maupun cara penyiapannya (cara
memasak/mengolah makanan).
• Makanan yang tersisa pada setiap waktu makan ditimbang dan
dicatat dengan lengkap
(Kusharto & Supariasa 2014)
 Household Food Record

• Where possible, food consumed outside of the home is also

recorded by means of estimation. If data on food consumption
outside the home is not available, adjustments need to be made.
• The number of family members and guests who eat at each meal
is recorded, complete with age and gender.
• FAO recommends this method for use in rural areas in less
developed countries because there is not a wide variety of food
types in these areas.
(Kusharto & Supariasa 2014)
Household Food Record

Make use of weighted inventory of foods together with a

day to day record (by weight) of food entering the home
with or without records of kitchen waste.
High rating of accuracy because of weighing
technique
Requires much time of respondent (homemaker)
Expensive
Family may subconsciously eat better diet than usual
to impress researcher of purposely eat poor diet for
possible relief or material assistance
Household food record data
collection Steps (1)
✓Take an inventory of perishable foods, and write a
description of the packaging or container.
✓Record completely and accurately a clear description
of each type of food such as shape, color and other
characteristics such as the following example:
▪ Rice, whether skewered or not, brown or white rice
▪ Carrots, whether fresh, wilted, or steamed
▪ Vegetables, whether cooked, processed or raw, and if raw
which parts are used, whether stems, leaves, flowers, and
explain the color if necessary.
▪ Fruit, whether raw, processed, or cooked, describe ripeness
and color if necessary
Food record data collection
Steps (2)

✓ Jika memungkinkan, deskripsi dari jenis pangan harus

cocok dengan yang tercantum dalam Daftar Komposisi
Bahan Makanan (DKBM).
✓ Catat anggota rumah tangga yang makan di luar rumah;
selain itu catat pula tamu yang ikut makan lengkap
dengan umur dan jenis kelaminnya
✓ Periksalah, setiap jenis makanan yang ada pada menu
✓ Periksalah, jumlah atau berat setiap jenis pangan yang
dikonsumsi, apakah sudah tercatat dalam kolom yang
tepat.
✓ Tuliskan tanggal saat anda melakukan survei
Food Record

• The methods to record mixed dishes for estimated and

weighed food records :
1. Describe method of preparation and cooking
2. Weigh edible portion of each raw ingredient or estimate
using household measures to get the amount of each
raw ingredient used in the recipe
3. Record the final weight (or volume) of the mixed dish
(only for the food record)
Food Record

4. Record weight (or volume) of portion size consumed or

estimate using household measure and/or calibrated
household utensils to get the amount of the food
consumed by the subjects
5. Estimate the amount of individual ingredients consumed
as the proportion of each ingredient that would be
present in the amount eaten
6. Adjust ingredient amounts for cooking yields and enter as
the weight as a cooked ingredient weight
Food Record

• Strengths :
1. Does not rely on memory
2. Provides detailed data on portion sizes consumed,
especially when weighed
3. Said to be reasonably valid for up to 5 days
4. Can assess food patterns and eating habit in relation
to the socio-demographic environment of respondent
5. Can enhance interpretation of laboratory,
anthropometric and clinical data
6. Multiple-day data more representative of usual intake
Food Record

• Weaknesses :
1. Require high degree of subject cooperation
2. Act of recording may alter habitual diet
3. High respondent burden may result in low
response rate
4. Subjects must be literate to complete the
records, or a research assistant will need to do it
for them
5. Time-consuming
6. Analysis is labor-intensive and expensive
7. Significant underreporting may still occur
Household 24-H Recall Method

• A technical guide for measuring household food

consumption using a 24-h recall was developed by the Food
and Nutrition Technical Assistance Project and its
predecessors.
• In this method, the household member responsible for the
food preparation in interviewed to obtain information on
both household composition and household food
consumption over the previous 24-h period.
• In the first stage of the interview, information is collected
on the dishes and ingredients consumed, followed by
details on the quantity, focusing particularly on those foods
that are important sources of energy. The amount of each
food consumed by the entire household can then be
divided by the number of persons in the household, to
provide food intakes per “person”.
 Household 24-H Recall Method
• A 24-hour dietary recall (24HR) is a structured interview
intended to capture detailed information about all foods
and beverages (and possibly, dietary supplements)
consumed by the respondent in the past 24 hours, most
commonly, from midnight to midnight the previous day.
• In addition to other detailed descriptors, such as time of
day and source of food, portion size of each food and
beverage is captured.
• Food models, pictures, and other visual aids may be used
to help respondents judge and report portion size and may
improve accuracy.
• Dietary recalls typically ask about foods and beverages
first, before questions on dietary supplements.
Household 24-H Recall Method
FORMULIR FOOD RECALL 24 JAM KELUARGA

Identitas rumah tangga

Nama Responden : ……………. Kode responden: ……………
Jumlah anggota keluarga: ……………. Alamat : ……………
Enumerator/petugas : ...........................

No Nama anggota rumah Jenis Kelamin Umur (th) Berat badan (kg)
tangga
Household 24-H Recall Method

Hari/ Tanggal: …………..

Waktu Hidangan/Masakan Bahan Makanan
Keterangan*
Makan Nama URT Estimasi Nama URT Estimasi Berat
Gram Gram bersih
(gram)

(1) (2) (3) (4) (5) (6) (7) (8) (9)

Pagi

Snack pagi

Siang

Snack sore

Malam

Informasi tambahan seperti harga per porsi dan persiapan dan pemasakan
 HOUSEHOLD FOOD WEIGHING

Description
Data on actual amounts of food consumed by household are obtained by
means of weighing with the use of dietetic scales. Consumption amounts are
recorded in grams and in whole number.

➢ All foods for breakfast, lunch, supper, and snacks to be

eaten for the day are weighed in the raw “as purchased” (AP) from before
cooking. Also weighed and recorded are fresh foods which are to be
served directly at the dining table as well as cooked foods/dishes bought
or given-in.
 HOUSEHOLD FOOD WEIGHING

➢ An inventory of non-perishable food items which are

used/taken anytime of the day, such as cooking oil,
“patis”, sugar, salt, soy sauce, and the like is done at
the beginning of the day before cooking of breakfast
and at the end of the day after eating of supper.
➢ After each meal, all discarded food items which
include plate wastes, food given to pets, spoilage
and foods given away are also accounted for to be
deducted later in order to obtain net dietary intake.
➢ Meals eaten out by household members and
meals shared by visitors during weighing days
are also recorded for the necessary adjustment
of actual consumption.
 HOUSEHOLD FOOD WEIGHING

A. Activities to be done the day before weighing day

1. Prepare form/questionnaires, dietetics scales, pencil, ball pen,
eraser, pocket calculator, and other necessary survey
materials/supplies.
2.Review manual instructions
3.Calibrate dietetic scales
4. Conduct preliminary visit at sample household for :
✓ Proper introduction and explanation of survey
objectives and procedure
✓ Consent of household
✓ Initial collection of supplementary information
✓ Necessary appointment for cooking time.
HOUSEHOLD FOOD WEIGHING

B. Activities during weighing day

➢ Make beginning inventory of non-perishable food
items such as salt, cooking oil, sugar, and other foods
kept in stock before cooking of breakfast. Weighing is
done together with the respective containers
(bottles, cans, jars, etc.) of the food items.
➢ Weigh foods, item by item, before cooking of each
meal.
➢ Weigh plate wastes, food to be given to pets and
spoilage. This is also to be done item by item.
➢ Weigh left-over foods (which can still be eaten the
following day).
 HOUSEHOLD FOOD WEIGHING

➢ Make an ending inventory of non-

perishable foods after eating of
supper.
➢ Record, after each meal, who among
the household members at out as well
as the number of visitors who shared
with the household meal.
➢ Interview respondent in-between
weighing activity for the necessary
additional supplementary information
included in the dietary questionnaire.
➢ Weighing activity is best done in
the kitchen household.
Telephone Survey

❖Metode telepon semakin banyak digunakan

akhir-akhir ini, terutama untuk daerah
perkotaan dimana sarana komunikasi telepon
sudah cukup tersedia.
❖Di Indonesia, saat ini masyarakatnya sudah
banyak yang menggunakan telepon, karena itu
memungkinkan metode ini diterapkan.
❖Untuk negara berkembang metode ini belum
banyak dipergunakan karena membutuhkan
biaya yang cukup mahal untuk jasa telepon.
Disamping itu
Telephone Survey

• Petugas melakukan wawancara terhadap

responden melalui telepon tentang
ketersediaan makanan yang dikonsumsi rumah
tangga selama periode survei.
• Kemudian, hitung persediaan makanan rumah
tangga berdasarkan hasil wawancara melalui
telepon tersebut.
• Terakhir, tentukan pola konsumsi pangan
rumah tangga.
Telephone Survey

Kelebihan :
1. Relatif cepat, karena tidak harus mengunjungi responden
2. Dapat mencakup responden lebih banyak
Kekurangan :
1. Biaya relatif mahal untuk rekening telepon
2. Sulit dilakukan untuk daerah yang belum mempunyai
jaringan telepon
3. Dapat menyebabkan terjadinya kesalahan interpretasi
dari hasil informasi yang diberikan responden
4. Sangat tergantung pada kejujuran dan motivasi serta
kemampuan responden untuk menyampaikan makanan
keluarganya.
Telephone Survey
Daftar Pustaka
1. Charney P. 2016. Nutrition Assessment. New York : Momentum Press.
2. Munoz N & Bernstein M. 2019. Nutrition assessment : clinical and research
applications. Burlington, MA : Jones & Barlett Learning.
3. Gibson, R.S. 2005. Principles of Nutritional Assessment. Second Edition. Oxford
University Press, New York.
4. Lee RD & Nieman DC. 2019. Nutritional Assessment. Fifth Edition. New York :
McGraw-Hill.
5. Preedy VR, Hunter Lan-Anh, Patel VB (Editors). 2012. Diet Quality : An Evidence-
Based Approach Volume 1. London : Humana Press.
6. Preedy VR, Hunter Lan-Anh, Patel VB (Editors). 2012. Diet Quality : An Evidence-
Based Approach Volume 2. London : Humana Press.
7. Schoeller DA & Westerterp-Plantenga MS. 2017. Advances in the Assessment of
Dietary Intake. Boca Raton : CRC Press.
8. Thompson FE, Subar AF. 2017. Dietary assessment methodology. In Coulston AM,
Boushey CJ (eds.), Nutrition in the prevention and treatment of disease, Fourth
ed. San Diego: Academic Press.
9. Tim Survei Konsumsi Makanan Indonesia. 2014. Buku Foto Makanan. Jakarta :
Pusat Teknologi Terapan Kesehatan dan Epidemiologi Klinik, Balitbangkes.
THANK YOU
 GIZ 22B Kuliah 6-8

Measuring Food Consumption at

Individual Level

GIZ 22B. Food Consumption Assessment

Departement of Community Nutrition
Fakultas of Human Ecology
IPB University
2023
 Used to assess the first
sign of any nutritional
Dietary Assessment deficiency

Stage Stages of malnutrition Method of Assessment

1 Inadequate food intake Dietary
2 Decrease in nutrient reserves in Biochemical
body tissues
3 Decrease in nutrient levels in Biochemical
body fluids
4 Decrease in functional levels in Anthropometry/
body tissues Biochemical
5 Decreased enzyme activity Biochemical
6 Functional changes Behavior / Physiology
7 Clinical symptoms Clinical
8 Anatomical signs Clinical
Levels of Food Consumption
Data
Food consumption can be assessed at national,
household and individual levels
1. At national level
- Food balance sheet (FBS)
- Total diet study (TDS)
2. At household level
- Food account method
- Household food record method
- Household 24-h Food recall
Levels of Food Consumption
Data
Food consumption can be assessed at national,
household and individual levels
3. At individual level
- Estimated food record
- Weighed food record
- 24-h food recall
- Repeated 24-h food recall
- Food weighing
- Dietary history
- Food frequency questionnaire
Reasons for Measuring Diet
Reasons for Measuring Diet
• Assessing and Monitoring Food and Nutrient Intake
• Ensuring adequacy of the food supply
• Estimating the adequacy of dietary intakes of individuals and groups
• Monitoring trends in food and nutrient consumption
• Estimating exposure to food additives and contaminants
• Formulating and Evaluating Government Health and Agricultural
Policy
• Planning food production and distribution
• Establishing food and nutrition regulations
• Establishing programs for nutrition education and disease risk reduction
• Evaluating the success and cost-effectiveness of nutrition education and
disease risk reduction programs
• Conducting Epidemiologic Research
• Studying the relationships between diet and health
• Identifying groups at risk of developing diseases because of their diet
and/or nutrient intake
• Commercial Purposes
Methods for measuring food
consumption of individual
Two group of methods are used to measure
the food consumption of individuals

1. Quantitative daily consumption methods

: Food record, 24-h recall
2. Retrospective information on the
pattern of food during a longer time
period : food frequency questionnaire,
diet history.
• Various methods for collecting food
consumption data are available.
• It is important to note, however, that no single
best method exists, and diet measurement will
always be accompanied by some degree of
error.
• Each method has its own advantages and
disadvantages.
Food Record : Estimated or Weighed
Food Record

Principle and usage

a. Based on recording portion sizes of actual foods
consumed by an individual, estimated using household
measures or weighed using dietary scales.
b. Used in research, multi-center epidemiologic studies,
for controlled metabolic studies
c. If a weighed food record method is to be used,
respondents must be motivated, numerate and literate
d. 24-h recall, depend on day-to-day variation
e. 24-h recall can be repeated during different seasons of
the year
Food Record

Procedure :
a. The respondent is asked to record, at the same time
of consumption, all foods and beverages (including
snacks) eaten in household measures, for a specified
time period
b. Detailed description of the food, including the
following details : name, method of cooking, state of
food, brand names where applicable, all condiments,
herbs, and spices, complete description of each food
Food Record

c. Weigh the amount consumed (portion served minus

left over) or estimate using household measures and
calibrated household utensils.
d. If occasional meals are eaten away from home,
respondents are generally requested to record
descriptions of amounts of food eaten.
Food Record

The methods to record mixed dishes for

estimated and weighed food records :
1. Describe method of preparation and cooking
2. Weigh edible portion of each raw ingredient or
estimate using household measures to get the amount
of each raw ingredient used in the recipe
3. Record the final weight (or volume) of the mixed dish
(only for the food record)
Food Record

4. Record weight (or volume) of portion size consumed

or estimate using household measure and/or
calibrated household utensils to get the amount of
the food consumed by the subjects
5. Estimate the amount of individual ingredients
consumed as the proportion of each ingredient that
would be present in the amount eaten
6. Adjust ingredient amounts for cooking yields and
enter as the weight as a cooked ingredient weight
Food Record

Strengths :
1. Does not rely on memory
2. Provides detailed data on portion sizes consumed,
especially when weighed
3. Said to be reasonably valid for up to 5 days
4. Can assess food patterns and eating habit in relation to
the socio-demographic environment of respondent
5. Can enhance interpretation of laboratory, anthropometric
and clinical data
6. Multiple-day data more representative of usual intake
Food Record

Weaknesses :
1. Require high degree of subject cooperation
2. Act of recording may alter habitual diet
3. High respondent burden may result in low response rate
4. Subjects must be literate to complete the records, or a
research assistant will need to do it for them
5. Time-consuming
6. Analysis is labor-intensive and expensive
7. Significant underreporting may still occur
24-H Food Recall
Food Recall Technique
Description (Individual Level)

• Recall 24 jam adalah salah satu metode survei

konsumsi yang menggali atau menanyakan apa
saja yang dimakan dan diminum responden
selama 24 jam yang berlalu, baik yang berasal
dari dalam rumah maupun di luar rumah
• Recall yang tidak diberitahukan sebelumnya
direkomendasikan untuk dilakukan karena
responden tidak dapat mengubah apa yang
mereka makan secara retrospektif dan dengan
dimikian instrumen in itidak dapat mengubah
pola makan responden Kusharto & Suparyasa
2014)
Food Recall Technique
Ruang Lingkup

• Dapat digunakan dalam skala nasional , rumah

tangga, dan Individu.
• Paling umum digunakan di tempat pelayanan
kesehatan seperti rumah sakit.
• Digunakan dalam survei konsumsi dalam skala
nasional.
• Jumlah recall 24 jam yang diperlukan untuk
mengestimasi asupan zat gizi yang biasa
dikonsumsi bergantung pada day to day
variation pada asupan makan seorang individu.
• Jika lebih dari satu recall 24 jam diperlukan,
sebaiknya dipilih non consecutive days.
• (Kusharto & Suparyasa 2014)
 Food Recall Technique
Description (Individual Level)

• The respondent is made to recall his food intake for the

previous day in terms of menus prepared and food items
included. Quantities of food items recalled are recorded in
most cases in cooked state (except for some foods usually
eaten fresh and raw) and in common household measures such
as in cups, tablespoons, or by size and number of pieces.
• As aids in the estimation, description, and proper
identification of food items or serving portions, food models or
pictures are used. A structured questionnaire is used as guide
for the question and answer method.
• If the target age group are small children, the mother or
whoever attends to the feeding of the child can act as
respondent.
Food Recall Technique
Utility of Data
✓ 24HR data can be used to assess total dietary intake and/or particular
aspects of the diet:
✓ 24HRs can be used to describe a population's intake
✓ Mean usual intakes can be estimated with a single administration.
✓ Collecting a recall for at least two non-consecutive days allows
application of statistical techniques to estimate for a group (for
example, to answer research questions such as the proportion
above or below some threshold).
✓ 24HRs can be used to examine relationships between diet and health or
other variables, in which diet is the independent variable.
✓ 24HRs can be used to examine relationships between some factor and
diet, in which diet is the dependent variable.
✓ 24HRs can be used to evaluate the effectiveness of an intervention
study to change diet.
Food Recall Technique

Duration of Food Recall

May refer to previous food intake for 24 hours (1 day), or

48 hour (2 days) or 3-7 days depending on the objectives
of dietary survey.

Personnel Requirement

• Nutritionist, preferably trained in food recall

technique.
• Other professionals and/or extension/auxiliary
workers with training.
 Food Recall Technique

Survey Document/Materials Needed

• Food recall form/questionnaire.

• Manual of instructions.
• Food models/visual aids (pictures)
• Standard cups, tablespoons, teaspoons.
• Rulers, pencils, erasers, etc.

Figure 9.1 Analogies for estimating portion size.

Food Recall Technique

Survey Document/Materials Needed

▪ Timbangan makanan, dengan ketelitian/skala1 gram
▪ Model makanan (food model)
▪ Ukuran rumah tangga(URT)
▪ Bahan makanan asli
▪ Foto bahan makanan
▪ Daftar komposisi bahan makanan (DKBM)
▪ Angka kecukupan gizi (AKG) untuk orang Indonesia
▪ Daftar bahan makanan penukar (DPMP)
▪ Daftar Kandungan zat gizi makanan jajanan (DKGJ)
▪ Daftar Konversi berat mentah masak (DKMM)
▪ Daftar Konversi penyerapan minyak (DKPM)
▪ Daftar taksiran komposisi air susu ibu (ASI)
▪ Kalkulator
▪ Formulirrecall 24 jam
Suggested Steps in Food Recall
Technique

➢ Review manual of instructions.

➢ Prepare survey forms/questionnaires and
other documents and materials needed.
➢ Locate respondents of respective houses.
➢ Before interview proper
✓First, identify yourself, your companion and
your agency.
✓State your mission right away and clearly.
✓Get consent of respondent for interview proper.
Suggested Steps in Food Recall
Technique (2)

➢ Interview/conduct the recall of food intake.

➢ The sequence can be as follow :
✓ Menus (dishes, recipes or single food items) for each major
meal of the day.
✓ Dishes or single food items for in-between meals.
✓ Ingredients/items of each dish/recipe by major meal and
in-between meals.
➢ Review briefly with respondent the over-all
food intake recalled per meal/snack for
posiible corrections or addition of missed
items/dishes.
➢ Make a gracious exit.
24-hour recall

Principle and usage

a. Method assesses actual food intake of an individual
during previous 24 hours period or preceding day
b. The number of 24-h recall required to estimate the
usual nutrient intake of individuals depends on day-
to-day variation in food intake within one
individual. If more than one-day recall is required,
nonconsecutive days should be selected
24-hour recall

c. Nutrient intake data can form the basis of

subsequent nutrition education programs
d. 24-hour recall can be repeated during
different seasons of the year to estimate the
average food intake of individuals over a
longer time period
24-hour recall

Procedure :
1. Respondent recalls all foods and beverages eaten in
the past 24-h
2. Respondent describes in detail each food item
consumed starting from first thing in the morning
and moving sequentially through the day ending
with the last food items eaten at the end of the day
24-hour recall

3. Respondent estimates portion sizes consumed in

common household measures using :
a. graduated food models or graduated
photographs
b. actual samples of prepared staple foods
c. calibrating utensils of respondent
4. Interviewer checks the recall with the respondent
5. Interviewer converts portion sizes consumed into
gram equivalents
Underreporting can be limited by using a
multiplepass 24-hour recall method, in which
the interviewer and respondent review the
previous day’s eating episodes several times to
obtain detailed and accurate information about
food intake.
 A four stage, multiple-pass
interviewing technique :
1. A complete list of foods and beverages consumed during the
preceding day is obtained
2. A detailed description of each food and beverages
consumed, including cooking methods and brand names (if
possible)
3. Estimates of the amount of each food and beverage item
consumed are obtained, generally in household measures
and entered on the data sheet or computer-based data-
entry form. Information on the ingredients of mixed dishes
must also be collected at this time
4. The recall is reviewed to ensure that all items, including use
of vitamin and mineral supplements, have been recorded
correctly
• A computer-assisted, five-step, multiple-pass 24-hour recall system is
the primary instrument for measuring dietary intake in the National
Health and Nutrition Examination Survey (NHANES).
• This computer-assisted interview system was developed by the USDA
and is known as the USDA Automated Multiple-Pass Method (AMPM).
• The AMPM is being used in large national surveys in the United States
and Canada .
• In the first pass, a quick list of foods and beverages consumed the previous
day is collected.
• In the second pass, potential foods forgotten during the quick list step are
probed.
• In the third pass, the time and eating occasion for each food are collected.
• In the fourth pass, a detailed description, amount, and additions are
collected for each food during a review of the 24-hour day.
• In the fifth and final step, a final probe for anything else consumed is
conducted.
• A 24-hour recall using this method typically takes 30 to 45 minutes to
complete.
24-hour recall

Interactive 24-h recall is the modificaton of 24-h recall,

to collect information on rural populations in developing
countries. It allows investigator to :
• Train the respondent to estimate the portion size before
the actual recall
• Supply picture chart on the day before the recall for use
a checklist on the day the food is actually consumed and
comparison with the recall to redice memory lapses
24-hour recall

• Provide bowls and for use on the recall days to help

the respondent visualized the amount of food
consumed
• It is also necessary to ask the respondents bowls,
plate, spoon, glass or any other eating utensils.
Specific portion size from respondents utensils
indicating the actual food consumed by the
respondent are then converted into weight
equivalent
24-hour recall

Strengths
1. simple, easy and quick
2. Provides a qualitative description of the
dietary pattern as well as nutrient intakes
3. Useful for assessing average usual intakes of
a large population, and are therefore often
used for large dietary surveys
4. Can be used equally well with both literate
and illiterate participants
24-hour recall

5. Subjects require no training

6. Respondent burden low so response rate is usually
high
7. Non-threatening
8. Element of surprise so less chance of altering diet
9. Wide sampling coverage possible
10. Relativelly inexpensive
11. More objective than dietary history
12. Usefull in clinical settings
24-hour recall

Weakness
1. Relies on memory
2. Due its retrospective nature (less suitable for
use with children and elderly)
3. Prone to errors in estimating portion sized
consumed
4. May not reflect the usual intake of the group if
recalls do not represent all days of the week
5. The interviewer must be well trained
24-hour recall
6. Continous questioning and answering is tiring for both the
respondent and the interviewer and may result in errors
7. Prone to errors when portion size estimates are converted to
gram equivalents
8. Prone to errors in coding food items if limited number of
food items in database
9. Omissions of dressing, sauce and beverages can lead to low
estimates of energy intakes
Foods eaten but not reported are known as missing foods, while
foods not eaten but reported are known as phantom foods.
10. Data entry can be very labor intensive
11.Several researchers report that, when respondents’ actual
food consumption is low, they have a tendency to
overestimate the amount recalled, and, when their actual
consumption is high, they underestimate the amount
recalled. Some researchers call this phenomenon the “flat-
slope syndrome.”
Repeated 24-hour recall
Repeated 24-hour recall

24-h recalls can be repeated during different seasons

of the year to estimate the average food intake of
individuals over a longer time period (i.e., usual
food intake).
The number of 24-h recalls required to estimate the
usual nutrient intake of individuals depends on
the day-to-day variation in food intake within one
individual (i.e., wihin-subject variation).
This variation is affectec by the nnutrient under
study, the study population, and seasonal
variations in intake.
Nonconsecutive days should be selected, when
possible.
Repeated 24-hour recall

• If it is not feasible to carry out repeated

observations on all respondents, the recalls
should be repeated on a subsample of the
population.
• In 1988-1994 NHANES III and the New Zealand
National Nutrition Survey, 24-h recalls were
repeated on 5% and 15% of the population,
respectively, across the entire age range.
 Repeated 24-hour recall

• Cara pembobotan perhitungan asupan zat gizi per hari jika

recall konsumsi pangan dilakukan 2 hari, yaitu pada hari
kerja dan hari libur :
• Rata-rata asupan gizi terbobot per hari adalah

5 X asupan gizi hari kerja + 2 x asupan gizi hari libur

Rata2 asupan/hari = ------------------------------------------------
7
Food Weighing
Food Weighing Technique

➢ Data on actual amounts of food consumed by

respondent are obtained by means of weighing
with the use of dietetic scales. Consumption
amounts are recorded in grams and in whole
number.
➢ All foods for breakfast, lunch, supper, and snacks
to be eaten for the day are weighed in the raw “as
purchased” (AP) from before cooking. Also
weighed and recorded are fresh foods which are
to be served directly at the dining table as well as
cooked foods/dishes bought or given in.
Food Weighing Technique

• Penimbangan Makanan (Food Weighing) adalah

salah satu metode survei konsumsi kuantitatif .

• Responden atau petugas diminta menimbang dan

mencatat makanan dan minuman yang
dikonsumsi selama satu hari, termasuk cara
memasak, merek makanan, dan komposisi bila
memungkinkan

• Metode ini merupakan gold standar (standar

baku) dalam survei konsumsi makanan
/minuman.
Food Weighing Technique

Tujuan
1. Mengukur asupan aktual makanan dan zat gizi dari
responden penelitian
2. Hasilnya sebagai dasar untuk melaksanakan
konseling gizi
3. Menentukan gold standar bagi seseorang yang
bekrja di institusi tertentu, seperti karyawan di
suatu perusahaan, pasien di rumah sakit dan orang
orang yang tinggal di panti
Food Weighing Technique

➢ An inventory of non perishable food items which are

used/taken anytime of the day, such as cooking oil,
sugar, salt, soy sauce, and the like is done at the
beginning of the day before cooking of breakfast and
at the end of the day after eating of supper.
➢ After each meal, all discarded food items which
include plate wastes, food given to pets, spoilage and
foods given away are also accounted for to be
deducted later in order to obtain net dietary intake.
➢ Meals eaten out by household members and meals
shared by visitors during weighing days are also
recorded for the necessary adjustment of actual
consumption.
Food Weighing Technique

Duration of Food Weighing

➢ May be conducted for one (1) day, or three to seven day

successively depending on the objectives of dietary
survey.

Personnel Requirements

➢ Nutritionists or related professionals (in a case to cases

basis) trained in food weighing technique.
➢ Survey aide (optional)
Food Weighing Technique

Equipment and Survey Materials Needed

➢ Dietetics scales, preferably a 1k and 4k capacities

➢ Standard weights : 5 g, 50 g, 100 g, 500 g, 1000 g units
➢ Dietary survey form/questionnaire
➢ Manual instructions (objectives, field survey operations,
concepts and definitions, accomplishment of
questionnaire).
Food Weighing Technique
Suggested Steps in Food Weighing

A. Activities to be done the day before the weighing day

1. Prepare form/questionnaires, dietetics scales, pencil,

ball pen, eraser, pocket calculator, and other necessary
survey materials/supplies.
2. Review manual instructions
3. Calibrate dietetic scales
4. Conduct preliminary visit at sample household for :
• Proper introduction and explanation of survey ojectives and procedure
• Consent of household
• Initial collection of supplementary information
• Necessary appointment for cooking time.
Suggested Steps in Food Weighing

B. Activities to be done weighing day (1)

• Make beginning inventory of non perishable food items

such as salt, cooking oil, sugar, and other foods kept in
stock before cooking of breakfast. Weighing is done
together with the respective containers (bottles, cans,
jars, etc.) of the food items.
• Weigh foods, item by item, before cooking of each meal.
• Weigh plate wastes, food to be given to pets and
spoilage. This is also to be done item by item.
• Weigh left over foods (which can still be eaten the
following day).
Suggested Steps in Food Weighing

B. Activities to be done weighing day (2)

• Make an ending inventory of non perishable foods after

eating of supper.
• Record, after each meal, who among the household
members at out as well as the number of visitors who
shared with the household meal.
• Interview respondent in between weighing activity for
the necessary additional supplementary information
included in the dietary questionnaire.
• Weighing activity is best done in the kitchen household.
Appraisal of Food Weighing
Technique

Advantages

✓ Objective, direct measurement.

✓ Used when a high degree of accuracy is required.
✓ The many repeated visits establish better rapport.
✓ Allows more inconspicuous observations in the
households.
✓ Even illiterate housewife/respondent can participate
since weighing is done by trained person.
Appraisal of Food Weighing
Technique

Disadvantages

✓ Expensive method
✓ Time consuming
✓ Difficult to undertake for individual subjects
✓ Needs preliminary interview
✓ Bias may still be evident as respondent may prepare
for the survey
Guidelines/Tips in Food Weighing (1)

➢ Calibrate dietetic scale before the house to house

field visit.
➢ Bring the weighing scales every weighing time.
➢ Place dietetic scales at a steady leveled place.
➢ Adjust scales to zero reading every time a food item is
to be weighed.
➢ Read weights that register for the food items at eye
level and stay directly in front of the scale.
➢ Use the “small” scale (1 k or 1000 g capacity) for
smaller/lighter food items, e.g. garlic, onions,
tomatoes, etc.
Guidelines/Tips in Food Weighing (2)

➢ Use the “big” scale (4 k capacity) for bigger an heavier

food items, e.g. rice, squash, root crops, etc.
➢ Take careful note of the number of grams (weight value)
per gradation or line of respective dietetic scale
capacities.
➢ Make necessary sub traction of containers such as plates,
bowls, saucers, pots, pans used in weighing the food
items.
➢ Tidy up the dietetic scales and weighing area during and
after weighing.
➢ Check on proper packing and unpacking of dietetic
scales.
➢ Relax and do not hurry.
Food Frequency Questionnaires (FFQ)
Food Frequency
Questionnaires (FFQ)

Principle and usage :

1. FFQ assesses energy and/or nutrient intakes
by determining how frequently a person
consumes a limited number of food that are
major sources of nutrient or of a particular
dietary components in question per day
(week or month) during a specified time
period (typically 6 months to 1 year)
2. Provide data on habitual intakes of selected
nutrients, certain foods or food groups
Food Frequency
Questionnaires (FFQ)

3. Specific combination of food can be used as

predictors for intakes of certain nutrient or
non-nutrients, provided that the dietary
intake component are concentrated in a
relatively small number of foods or spesific
food groups, e.g vitamin c → fresh
fruit/fruit juice
4. FFQ are often designed to gain information
about specific aspect of diet, such as dietary
fats or particular vitamins or minerals, and
other aspect may be less well characterized
Food Frequency
Questionnaires (FFQ)

5. The questionnaire consist of a list of approximately 100

or fewer individual foods or food groups that are
important contributors to the population’s intake of
energy or other specific nutrients of interest
6. Should feature simple, well-defined food and food
categories, and open-ended question should be avoided
as preformatted list of food categories act as a memory
prompt
Food Frequency
Questionnaires (FFQ)

7. FFQ are usually self-administered and are

therefore designed to be easy to complete by
the study subjects
8. FFQ often rely on assumptions regarding
portion size, and are limited by the amount of
detail that it is feasible to include in the
questionnaire
Food Frequency
Questionnaires (FFQ)

9. It is possible for the questionnaires to be semi-

quantitative where subject are asked to estimate usual
portion sizes
10. In epidemiology, FFQ are often filled in with reference
to the previous year in order to ascertain usual food
consumption patterns for that period
11. The FFQ must be culture specific
Food Frequency
Questionnaires (FFQ)

There are two types of FFQ :

1. Qualitative FFQ consists of :
- List of foods
- Frequency-of-use response categories
2. Semi-quantitative FFQ (SQ-FFQ)
Qualitative Food Frequency
Questionnaires (FFQ)
Uses of the method :
a. Classifying usual dietary pattern
b. Explore the possibility correlations of retrospective log term
food intakes/food habits with chronic disease/health
c. Assessing nutrition education programs
d. Assessing dietary compliance of individuals or groups
e. Identifying people who may need more detailed dietary
assessment
f. Establishing trends in food purchases
g. FFQ are commonly judged to be appropriate for the
discrimination of study participant according to their habitual
food or nutrient intake
h. Ranking individual into broad categories
Qualitative Food Frequency
Questionnaires (FFQ)
Procedure of qualitative FFQ
1. From a list of particular foods/food groups of interest, ask
the respondent to identify how often they usually consume
each food item (food group) (list of food categories act as
a memory prompt)
2. Five categories for the food frequency of food are
available : daily (D), weekly (W), monthly (M), yearly (Y),
rarely/never (N). The respondent select the most
appropriate category for the frequency of consumption of
each of the food item chosen, and record the number of
times each food item is consumed in the appropriate box
3. In a simple or non-quantitative FFQ, a choice of portion
size is not given. These generally use “standard” portion
sizes drawn from large-population data
Example of Qualitative FFQ
Format

Frequency
Food Item
Daily Weekly Monthly Yearly Never

Tempe

Tofu

Soybean
Semi–Quantitative
Food Frequency Questionnaires (SQ-FFQ)

• Semi-quantitative food frequency questionnaire (SQ-FFQ) is used to

rank individuals according to food or nutrient intake, thus often
specifies a standard reference portion size for each specific food
• The data derived from SQ-FFQ can be converted to data on energy
and nutrient intakes by multiplying the fractional portion size of
each food consumed per day by its energy and nutrient content,
obtained from the appropriate food composition data. The result are
then summed to obtain an estimate of an individual’s total daily
intake or to represent the median amount consumed during a single
meal (Gibson, 2005)
• The questionnaire must contain enough foods that are good sources
of the nutrient of interest in order to discriminate between low and
high consumers. The FFQ can examine current diet or diet in the
recent or remote past
 Example of Semi-Qualitative
FFQ Format
Frequency (D= Portion
Daily, W=Weekly, (S=Small, Average
Medium Average
Food M=Monthly, M=Medium, frequen
Serving gram per
Item Y=Yearly, N=Never L=Large cy per
(HH Unit) day*
day*
D W M Y N S M L

Tempe 1 pc = 50 gr

1 pc = 100
Tofu
gr
2 ½ tsp =
Soybean
25 gr

* Can be later calculated using available softwares, e.g. Nutrisurvey

Semi–Quantitative
Food Frequency Questionnaires (SQ-FFQ)

Procedure : semi-quantitative FFQ

1. Complete the three-steps of non-quantitative FFQ procedure
2. A choice of three portion sizes is available : small (S),
medium (M), and large (L). Indicate the usual portion size
consumed for each food item in the appropriate box
3. Convert all the frequency-of-use categories to a daily basis
with once per day equal to one.
4. Multiply frequency per day by the selected portion size (in
grams) to provide weight consumed in grams per day
Food Frequency
Questionnaires (FFQ)

How to obtain list food

For estimating intake of a specific nutrient, the result of the
survey were used to develop the FFQ using the following
steps :
1. search/find list of food on food composition table
2. List all those food rich in specific nutrients of interest
3. Conduct once or a series of FGD in particular
community to identify available food sources
4. Use the list developed from food composition table as
the basis/guideline of the FGD
5. Foods remaining after step #4 are pilot tested before
the final food list is developed (Final FFQ)
Food Frequency
Questionnaires (FFQ)

How to obtain portion size in semi FFQ

1. Available sources :
a. USDA Foods Commonly Eaten by Individuals
- Medium portion size use the median portion consumed
per eating occasion
- Small and large portion sizes were based on the 25th and
the 75th percentile
b. Nutrition Canada Food Consumption Portion Data
- Medium portion size use the mean portion consumed
- Small and large portion sizes were based on the ± 1 SD
Food Frequency
Questionnaires (FFQ)

2. Portion size calculated from the survey

a. Each food item (data gathered from 24-h recall-
once 24-h recall for each subject), were than
sum to obtain total amount reported
b. Calculate the mean portion size for each item.
Total amount reported divided by the number of
persons reporting the item.
c. Mean portion size for each food item could be
used as the medium portion size
Food Frequency
Questionnaires (FFQ)
Strengths :
1. Easy to collect, simple and cheap
2. Quick (between 20 minutes to as much as 1-1/2 hour)
3. Low respondent burden compared to recording methods
4. Sometimes can be self-administered or by telephone
5. Simple data processing
6. High response rate and thus can be used with large samples at the
population level
7. The relative ease of administration and affordability makes FFQs
appropriate for use in large scale studies and they are frequently
used in cohort studies
8. Can represent usual intake of specific foods/food group and
nutrient over an extended period of time
Food Frequency
Questionnaires (FFQ)

Weaknesses :
1. Results depend on the completeness of the food list in
the questionnaire
2. Seasonal foods difficult to quantify
3. Relies on memory
4. Portion sizes given in a semi-quantitative FFQ may not
reflect those eaten by the subject
5. Difficult to relate result to those obtained using other
dietary methodologies overestimates intakes
6. Only suitable for certain nutrient-cannot be used for all
nutrient
Food Frequency
Questionnaires (FFQ)

• Validity and feasibility of the FFQ for

estimating food intakes in the remote past has
not been clearly established
• Accuracy of measurement of absolute intakes
is lower than for other methods.
Food Frequency
Questionnaires (FFQ)
• Considerations for developing a FFQ
- Self administered or administered questionnaire
- Computerized or paper form
- Location of questionnaire completion. This might
affect the amount of time available to complete
the questionnaire
- Open or closed format of questions.
- Sequence and wording of questions
- Data coding for analysis i.e. how answer will be
converted into numerical values
- Range and compatibility checks on data
Dietary History
Dietary History

• Principle and usage

Used to assess an individual’s usual dietary
intake over a retrospective time period (e.g.,
past month or year)
• Procedure
The most commonly used method is that used
by Burke (1947). Other modified version of
diet history used for SENECA, Survey in Europe
on nutrition in elderly : a concerted action
(Euronut-SENECA, 1991). The method includes
Dietary History

Burke (1947)
1. Collect general information about respondent’s overall
health and eating patterns, including : number of meals
eaten per day, appetite, food dislike, presence/absence
of nausea and vomiting, use of supplements, cigarette
smoking, habits related to sleep, rest, work, exercise,
etc
2. Conduct a 24-hr recall of actual intake
3. Perform a cross-check by questioning frequency of
consumption of specific food items mentioned in step 2
4. Ask the respondent to complete a 3-day weighed or
estimated food record
Dietary History

SENECA (1991)
1. Complete 3-d estimated record of the respondent
2. Interview respondent on their dietary intake over the
past month
3. Weigh portions of the most commonly eaten foods

Other (van Staveren et al, 1985) used a three-part dietary

history covering 1 month to record usual food consumption on
weekdays, Saturday and Sunday using weighed diet record.
Daily average intake was then calculated using the following
formula : (5xweekday) + Saturday + Sunday
Dietary History

• Strengths :
- Assess usual nutrient intake (can be more
representative of habitual intake than 7-d
weighed records)
- Can detect seasonal changes
- Data on all nutrients can be obtained
- Can correlate well with biochemical
measures
Dietary History

• Weaknesses :
- Lengthy interview process (up to 2 hour)
- Requires highly trained interviewers
- Difficult and expensive to code
- May tend to overestimate nutrient intake
- Requires cooperative respondent with
ability to recall usual diet
Selecting an Appropriate Dietary
Assessment Methods
The method of choice for assessing food or nutrient
intakes depends primarily on the objectives of the study.
No method is devoid of random or systematic errors, or
prevents alterations in the food habits of the subjects.
Selecting the appropriate measurement method, correctly
applying it, and using proper data analysis techniques can
make the difference between data showing a diet disease
relationship and data showing no relationship where one
may actually exist.
Choosing the appropriate method for measuring diet
depends on such considerations as the research design,
characteristics of the study participants, and available
resources.
Factors to Consider in Choosing
Dietary Assessment Methods

1. The unit surveyed (individual/household/

population)
2. Type of information needed
3. Time reference
4. Financial support
5. Man power resources
6. Facilities
The choice of the most appropriate dietary
assessment tool depends on many factors

Questions that must be answered in evaluating which dietary

assessment tool is most appropriate for a particular research need
include
the following:
(1)Is information needed about foods, nutrients, other food
components, or specific dietary behaviors?
(2)Is the focus of the research question on describing intakes using
estimates of average intake, and does it also require distributional
information?
(3)Is the focus of the research question on describing relationships
between diet and health outcomes?
(4)What level of accuracy and precision is needed?
(5)What time period is of interest
(6)What are the research constraints in terms of money, interview
time, staff, and respondent characteristics?
Choice of methods to assess food
intakes of individuals/groups

There are four levels of objectives :

Level 1 : Mean intake of a group
Level 2 : Proportion “at risk” to inadequate
intakes
Level 3 : Rank intakes of subjects within the
distribution
Level 4 : usual intakes for correlations or
counselling
Selection of methodology to measure nutrient intakes to meet four
possible levels of objectives
Comparison of Self-Report Dietary Assessment
Methods by Important Characteristics
Technical improvements in food
consumption measurements
Technical improvements in food
consumption measurements

The increasing evidence of the relationship between

diet and chronic has lead to a number of technical
advances in measurements of food consumption for
individuals.
These aim to improve the speed and accuracy and
reduce the cost of collecting and analyzing dietary
intake data during large scale epidemiological studies
and nutrition surveys.
Technical improvements in food
consumption measurements

Berbagai cara digunakan dalam mengumpulkan data

konsumsi makanan terutama konsumsi individu.

Berbagai cara tsb. bertujuan mempercepat dan

meningkatkan ketepatan serta menekan biaya
pengukuran dan analisis data asupan makanan dalam
penelitian epidemiologi dan survey gizi yang besar.
Technical improvements in food
consumption measurements
Cara menaksir asupan makanan / bahan
makanan
1. Foto atau gambar
2. Food model yang terukur
a. Bentuk
b. Food replica
3. Bahan makanan yang sesungguhnya
4. Alat makan
Technical improvements in food
consumption measurements
Penggunaan foto atau gambar:
• Foto makanan dapat menjadi alat bantu pengingat
jumlah besar porsi makanan yang dimakan (baik
ukuran seporsi atau satu set foto berbagai ukuran
besar porsi yang terukur).

• Foto-foto tersebut dapat dibuat dalam bentuk buku

atlas makanan yang telah divalidasi oleh masyarakat
yang mempunyai karakteristik hampir sama dengan
populasi yang akan diteliti.
Technical improvements in food
consumption measurements
Penggunaan foto atau gambar:
• Untuk mengukur asupan makanan individu dibutuhkan foto
tiap jenis bahan makanan baik yang rata-rata maupun yang
terdiri dari beberapa ukuran.yang diketahui beratnya.
• Penggunaan foto makanan dengan beberapa ukuran porsi
akan mencegah respon langsung dari subyek.
• Foto makanan dapat menjadi alat bantu menaksir
banyaknya makanan.
• Kemajuan teknologi dapat membantu foto bahan makanan
/makanan menjadi cara yang relatif akurat, misalnya
penggunaan HP/Tablet.
Technical improvements in food
consumption measurements
Faktor-faktor yang perlu dipertimbangkan
berkaitan dengan format foto:
• ukuran gambar,
• jumlah dan besar porsi
• interval yang akan difoto
• urutan foto
• label berat bahan yang digunakan
• sudut pemotretan
• latar belakang
• berwarna atau hitam putih
• satu atau beberapa ukuran dalam 1 piring/ wadah.
 Technical improvements in food
consumption measurements
Food Model yang terukur (graduated food models)
• Food Model tiga dimensi ini pertama kali
dikembangkan dan digunakan oleh Kanada dalam
survey gizi Nasionalnya ( Health and Welfare
Canada tahun 1973).
• Food Model terdiri dari beberapa bentuk yaitu
lingkaran dan persegi, yang terbuat dari papier-
maché, kayu atau hardboard.
• Ukuran luas permukaan bentuk tersebut
dikombinasikan dengan ketebalan hardboard
persegi yang terstandar seperti gambar 1.
 Gambar 1:
Contoh model untuk estimasi ukuran porsi yang dikembangkan oleh
Health and Welfare Canada th 1973 (Sumber: Gibson RS. 2005).
 Technical improvements in food
consumption measurements
Food Model yang terukur (graduated food models)
• Alat yang sederhana dan murah tersebut digunakan dalam
metoda recall-24 jam akan membantu responden dalam
memberikan informasi jumlah makanan yang dikonsumsi.
• Banyaknya bahan makanan yang dimakan dapat ditaksir.
• Lingkaran dapat membantu memperkirakan diameter
makanan/bahan makanan yang bulat dengan berbagai ukuran
seperti : telur mata sapi, perkedel, jeruk, nasi atau mi, pasta
di piring, roti biskuit, dan makanan-makanan berbentuk
bulat.
• Bentuk persegi digunakan untuk memperkirakan besar
potongan makanan misalnya tempe, tahu, daging, roti, kue
brownis dan lain-lain.
• Untuk mengetahui volume maka bentuk tersebut
dikombinasikan dengan ketebalan.
Technical improvements in food
consumption measurements
Alat makan
• Alat makan yang biasa ada di rumah seperti sendok
makan, sendok teh, centong nasi, piring, mangkuk, gelas
dan lain-lain dapat digunakan untuk memperkirakan
jumlah yang dikonsumsi (namun tidak semua alat tsb
standar kesulitan dlm menaksir jumlah hasil
penaksiran tidak tepat).

• Mangkuk/ sendok ukuran standar (standard measuring

cups and spoon) adalah alat rumah tangga yang telah
terukur volumenya seperti gelas ukur dan sendok
makan dengan berbagai ukuran standard.
Technical improvements in food
consumption measurements
Menghitung Jumlah
• Banyaknya makanan yang dikonsumsi dapat
diketahui dari jumlah banyaknya bahan makanan
tersebut yang dikonsumsi misalnya :
• 2 butir telur ayam negri,
• 3 keping biskuit manis,
• 2 iris roti tawar,
• 1 botol air kemasan dan lain-lain
Technical improvements in food
consumption measurements
Sebelum Analisis data hasil Food Recall 24 jam,
harus diperhatikan:
• Berdasarkan URT yang sebenarnya
• Konversi mentah matang
• Konversi matang mentah
• Bagian yang dapat dimakan (BDD)
• Resep : makanan komposit (tidak harus diurai), dan
makanan non-komposit (harus diurai).
• Penyerapan minyak
Daftar Pustaka
1. Charney P. 2016. Nutrition Assessment. New York : Momentum Press.
2. Munoz N & Bernstein M. 2019. Nutrition assessment : clinical and research
applications. Burlington, MA : Jones & Barlett Learning.
3. Gibson, R.S. 2005. Principles of Nutritional Assessment. Second Edition. Oxford
University Press, New York.
4. Lee RD & Nieman DC. 2019. Nutritional Assessment. Fifth Edition. New York :
McGraw-Hill.
5. Preedy VR, Hunter Lan-Anh, Patel VB (Editors). 2012. Diet Quality : An Evidence-
Based Approach Volume 1. London : Humana Press.
6. Preedy VR, Hunter Lan-Anh, Patel VB (Editors). 2012. Diet Quality : An Evidence-
Based Approach Volume 2. London : Humana Press.
7. Schoeller DA & Westerterp-Plantenga MS. 2017. Advances in the Assessment of
Dietary Intake. Boca Raton : CRC Press.
8. Thompson FE, Subar AF. 2017. Dietary assessment methodology. In Coulston AM,
Boushey CJ (eds.), Nutrition in the prevention and treatment of disease, Fourth
ed. San Diego: Academic Press.
9. Tim Survei Konsumsi Makanan Indonesia. 2014. Buku Foto Makanan. Jakarta :
Pusat Teknologi Terapan Kesehatan dan Epidemiologi Klinik, Balitbangkes.
Thank You