The most widely used technique for the assessment of food intake is keeping a record of food consumption . Ideally, food should be weighed before and after preparation, records kept during the meal, and leftovers weighed again . This technique produces data that can be expressed in quantitative terms, be converted into nutrients, and serve as the basis of clinical and biochemical research . Investigators working with the elder ly prefer the record system even if the food intake can be influenced by this process to such a degree that the subject's original food pattern can be changed. It is better to record dietary intake over a period of three non-consecutive days with a ratio of 5/2 between working days and holidays .
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