2. Estimatedfood record ln this method. the re... pondent is asked 10 record nil fond and drink am«umed over a period of tim~. The recordin,; i!' dnnt' at th~ lime nf con"'-!mption. The amount con;,-umt.-<l is recorded in hm:1-. :h,ild m<'. a. 4un:--, and dct. '3ile J description,, oi prep2rauon and coolani; are not~!. Thi< metliod require<: lhat I. he ~-ponden1 is li1er:11e and f"e Gutre. !' more c,x,pc. rat1nn. D:ila an:ilyri. "' i« similar lo thi'lt of th.,. twenty-four houir n. 'call method. 3. 11·eighcdfood rec-ord Thi!' is the mo... "'1: preci. '-e method and re:cp,:,nden~ arc a. kod to wei!1,h 1111 food and tiri·nk as it happens durin~ a,;-p,ecifie-d p('nod nf ttm<:. Detail-. of fnod preparati on. cooking methods. brand name,;; arc alw ra--. mkd. In thi~ method. the actual wei~l. 5 of food,ccorded are u,~ m the an..11:,---i!-. 4. Dietary hi. ctory This method attempts to estimate the usua J m1,1kc of an mdi,,dunl o.-c-r lnn); periods of time (Burke. 1947). This consic::c_<; oi :i r.,cn~-f,,ur hour food n. 'C:111. followed by a frequency o[ mt. Ike of ccrtem fnod item., ;i< c~<hed: and a three-<lay food record (this is ao ion~cr u..-. uall~· clone). The rn..-thod i. <,-er)· tedious and requires a trained aulritioni. sl w orrr i1 out. 5. Food frequency quesrionnai-rc (FFQJ The FFQ consists of a list of ioo<l!, and a :;et of Fn-qu..-n~ of U. "<: ~ose categories. Depending oo I. he objecti,-e,. of the srudy. the list of foods may be short or very long. The FFQ m2:,-b-z admin Lru?red fac:e 10 face or it can be a self-administered questionnaire_ Thi5 i., now,cz:. · commonly used in investigations of diet-di_c:ease relationships. .->. s stated earlier, the dietary method i5 an indin.-ct method of assessing nutritional status since it does no~ define the nutrition. ii deficiency but only the risk of deficiency or e:,ccess. Also. one mu.,;i ~Li7..e that there are limitations in the different methods used. For ec1t2mpl. :, m--:thod:-using re1:all rely on me:mory and errors may arise ·.-. ·hen icx:xi. 5 are omittt:d or estimates of amounts are inaccurate. On the other hand. the food record met. hods h:!,-. : the advantage of not rci)ing on menlory since food intake i:; recordt.-d as it happens. However. this requires a lot of moc:h-ation and cooperation from the respondents. Direct methods Anthropometric method Nutritional anthropometry has been defined as-measurements of the v:manons of the physical dimensions and the gross composition of the human bod,.. at different age level and degrees of nutrition-(Jelliffe. 1966). Toere are h,-o ty~ of anthropometric measurements : growth and body compositi on measurements. Body composition measurements mclude two types: body fat and fat-free mass. This has se,..eral advantages in that the procedures are simple. non-invasive_ and ioe.-..pensive. Pro\. ;ded standardized techniques are used and properly trained personne J do the measurements, the method is precise and accurate. Ho,,·ever. there are limitations of the anthropometric method which should be recognized (Gibson. 1990). 337 ::J 