Guidance on the EU Menu methodology
2014; Wiley; Volume: 12; Issue: 12 Linguagem: Inglês
10.2903/j.efsa.2014.3944
ISSN1831-4732
Tópico(s)Obesity, Physical Activity, Diet
ResumoEFSA JournalVolume 12, Issue 12 3944 Guidance of EFSAOpen Access Guidance on the EU Menu methodology European Food Safety Authority, European Food Safety AuthoritySearch for more papers by this author European Food Safety Authority, European Food Safety AuthoritySearch for more papers by this author First published: 22 December 2014 https://doi.org/10.2903/j.efsa.2014.3944Citations: 105 Correspondence: DATA.Admin@efsa.europa.eu Acknowledgement: EFSA wishes to thank the following members of the EU Menu Working Group with Advisory Function: Arpad Ambrus, Leif Busk, Mark Bush, Paul Finglas, Jürgen König, Kari Kuulasmaa, Marga Ocké, Ellen Trolle, Jean-Luc Volatier, for the preparatory work on this scientific output, the EFSA Network on Food Consumption Data and the EFSA Evidence Management (DATA) Unit for providing valuable comments and Liisa Valsta, Liis Kambek and Davide Arcella for the support provided to this scientific output. Adoption date: 8 December 2014 Published date: 22 December 2014 Question number: EFSA-Q-2013-00564 On request from: EFSA Appendices to the Guidance on the EU Menu methodology, now available Amended: 22 Mar 2021 AboutPDF ToolsExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Share a linkShare onFacebookTwitterLinkedInRedditWechat Abstract The availability of detailed, harmonised and high-quality food consumption data for use in dietary exposure assessments is a long-term objective of EFSA. In 2009, the EFSA guidance on "General principles for the collection of national food consumption data in the view of a pan-European dietary survey" was published, and a pan-European food consumption survey, also known as the "EU Menu", was launched. Based on the 2009 EFSA guidance, two EU Menu feasibility pilot studies and two methodological projects, EFSA has updated the former guidance document to cover the EU Menu methodology and therefore facilitate the collection of more harmonised food consumption data from all European Union Member States by the year 2020. This guidance has been developed by the EFSA Evidence Management Unit (DATA) and the EU Menu Working Group with Advisory Function, and has been endorsed by the EFSA Network on Food Consumption Data. It provides recommendations for the collection of more harmonised food consumption data among the EU Member States for use in dietary exposure assessments of food-borne hazards and nutrient intake estimations under the remit of EFSA's scientific panels. Food consumption information should be collected for two non-consecutive days. The 24-hour food diary method, followed by a computer-assisted personal or telephone interview (CAPI/CATI), should be used to collect data from infants and children. For all other age groups, the 24-hour dietary recall CAPI/CATI method should be used. The reported foods should be described in accordance with the EFSA FoodEx2 food classification system. A short food propensity questionnaire should be used to collect information on the consumption of some less frequently eaten foods and the consumption frequencies of food supplements. Information on the weight, height and physical activity levels of participants should also be collected in the survey. 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