International Life Sciences Institute "Symposium on Dietary Intakes" This symposium aimed to: 1. Discuss current development and process for improving and expanding the Food Composition Databases in SE Asia Region 2. Share experiences, development and international best practice in dietary assessment methodology 3. Update on the latest findings from food consumption survey data in selected SE Asia countries 4. Discuss gaps, barriers and opportunities in the collection, analysis and interpretation of food consumption survey data in SEAsia

2. Key Finding of the 2nd Thailand National
Food Consumption Survey
Nipa Rojroongwasinkul, Ph.D.
Institute of Nutrition
Mahidol University
Nipa.roj@mahidol.ac.th

3. ÿ Introduction
ÿ Objectives
ÿ Methodology
ÿ Findings
ÿ Conclusions
Outlines

4. ÿ Emphasis on public health and consumer protection, in
combination with globalization of the food market, has
created a strong demand for exposure assessments of
food chemicals (i.e. pesticide residues, food additives,
mycotoxins, etc.)
The two main data sets used in a dietary exposure
assessment are:
• food chemical concentration data (e.g. maximum use
levels from standards, proposed levels of use,
manufacturers use data, analytical survey data)
• food consumption data for the populations of interest
(e.g. national food consumption survey data).
Introduction

5. ÿTo evaluate the food consumption pattern
including type and amount of food
commonly consumed by the Thai
population
Objective

6. ÿ Conducted in 2013-2015 by Institute of
Nutrition, Mahidol University
ÿ Supported by National Bureau of
Agricultural Commodity and Food Standards
(ACFS), Thailand
The 2nd National Food
Consumption Survey (NFCS)

7. Aims of the survey
• To obtain a comprehensive food consumption
database for exposure assessment of food
chemicals and others
• To be used as a key information in establishing
food and agricultural standards
• To be used as a key information in establishing
health promotion strategies related to food and
nutrition of the population

8. Methodology
ßCollaborative with National Statistical Office
- Sample size calculation
- Sampling design
- Sample listing

9. Thailand
Bangkok North North-East South Central
Districts
Participants
(7 Age groups: Male, Female)
4 Provinces / Region
Districts
Municipal
Districts
Non-municipal
Sampling design: Stratified four-stage cluster sampling, quotas by age, sex
Enumeration Areas
(EAs)
Enumeration Areas
(EAs)
Enumeration Areas
(EAs)
Participants
(7 Age groups: Male, Female)
Participants
(7 Age groups: Male, Female)

10. Bangkok and 4 provinces/region
ß North: 13 districts
ß Northeast: 15 districts
ß Central: 12 districts
ß South: 12 districts
ß Bangkok 12 districts
17 provinces, 64 districts

11. 7 Age groups
number
1. 0-2.9 y 1,211
2. 3-5.9 y 1,192
3. 6-12.9 y 1,327
4. 13-17.9 y 1,155
5. 18-34.9 y 1,160
6. 35-64.9 y 1,287
7. ≥ 65 y 1,146
Total sample size 8,478
Target population in sampling

12. Data collection period
From March 2014 – March 2015, collected
data in 3 rounds for each season
ÿ Summer (March – June, 2014)
ÿ Rainy (July – October, 2014)
ÿ Winter (November 2014 – March 2015)

13. • Dietary assessment
ÿ Semi-quantitative food frequency
questionnaires (SFFQ): amount and
frequency of foods consumed over the past
month
ÿ 24-hour dietary recall, sub-sample 10% for
the 2nd day non-consecutive 24-hour dietary
recall
Methodology

14. • Other information
ÿ Measured body weight and height
ÿ Socio-demographic data
Methodology

15. Food groups included in the SFFQ
16 food groups
• Cereals and products
• Tubers and products
• Nuts and seeds
• Vegetables including local vegetables such as edible flowers,
processed /preserved vegetables
• Fruits and processed /preserved fruit
• Animal foods and products, insects
• Aquatic animals such as fish, shell fish
• Eggs and products
• Dairy products
• Fats and oils
• Sugar and sugary products
• Seasonings, spices and herbs
• Alcoholic beverage
• Non-alcoholic beverage
• Snack foods
• Food supplements

16. Food list
• List of food items (food and beverage): single
item (as consumed), processed and ready to eat
foods, including seasonal foods
Age group # of food items
< 3 years 173
≥ 3 years 501

17. Findings

18. 83
74 73 71 70
64 61 60 58 57
0
10
20
30
40
50
60
70
80
90
100
%
Aged < 3 years, (n = 1211)
95 93 91
85
81 81 78
73 72 71
0
10
20
30
40
50
60
70
80
90
100
%
Aged ≥ 3 years, (n = 7267)
Ten most popular food consumed

19. 18
73
15
3 5
20
6
3
14
2
0
10
20
30
40
50
60
70
80
Amount
(g/day)
Aged < 3 years
25
256
14 8 10 8 8 9
75
37
0
50
100
150
200
250
300
Amount
(g/day)
Aged ≥ 3 years
Amount per capita of ten most popular food consumed

20. 60
22 20
0
10
20
30
40
50
60
70
80
90
100
Steamed rice Fresh/UHT milk Formula milk powder
%
51
171
47
0
20
40
60
80
100
120
140
160
180
Steamed rice (g) Fresh/UHT milk (mL) Formula milk powder
(g)
Amount
Most popular food consumed daily, aged < 3 years
% consumed, Aged < 3 years
Amount consumed/time, Aged < 3 years

21. Most popular food consumed weekly, aged < 3 years
% consumed, Aged < 3 years
Amount consumed/time, Aged < 3 years
64
56 54 51 49 46
42 40 40 38
0
10
20
30
40
50
60
70
80
90
100
%
37
11 13
49
16
25
34
9
33
10
0
10
20
30
40
50
60
Amount

22. Most popular food consumed daily, aged ≥ 3 years
% consumed, Aged ≥ 3 years
Amount consumed/time, Aged ≥ 3 years
75
24
13
9
0
10
20
30
40
50
60
70
80
90
100
Steamed rice Glutinous rice Coffee (3 in 1) Fresh milk/UHT
%
135
123
21
214
0
50
100
150
200
250
Steamed rice (g) Glutinous rice
(g)
Coffee, 3 in 1 (g) Fresh milk/UHT
(mL)
Amount

23. % consumed, Aged ≥ 3 years
Amount consumed/time, Aged ≥ 3 years
Most popular food consumed weekly, aged ≥ 3 years
78 76
62 60 58 55
50 47 46 45
0
10
20
30
40
50
60
70
80
90
100
%
56
32 33
43
82
37 40
101
19
69
0
20
40
60
80
100
120
Amount
(g)

24. Conclusions
ÿ Most popular food consumed in Thai population
are eggs, steamed rice, pork, mackerel, chicken
and yardlong bean
ÿ Most popular food consumed daily in children aged
< 3 years are steamed rice, fresh milk, formula milk
ÿ Most popular food consumed daily in aged ≥ 3
years are steamed rice, glutinous rice, coffee and
fresh milk

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