The center is the only center in Israel that provides dietary assessment services for research. The center provides a broader scope for dietary assessment including dietary patterns, environmental impact and exposure to contaminants in foods. Assessing dietary exposure in research is a growing challenge due to built-in errors. Errors stem from both inter- and intra- individual differences in dietary intake, along with errors related to the estimating of portion size and recipes. The center's database is constantly monitored for quality assurance and accessibility to online infrastructure by a dietitian and database manager.

The center's database in based on USDA data, with adaptation to Israeli products, provided by the Israeli Ministry of Health [MOH], Department of Nutrition. Given the increased interest in sustainable and healthy diet in the last few years, we are in the process of assigning local values to the Israeli foods from different sources. These include pesticides content and food additives from the MOH food services, footprint values for gas emission, land and water use of Israeli foods calculated in the department of Geography at BGU.

The Center collaborates with various research institutes and hospitals in Israel, including ICDC, Sheba medical Center, Shaarei Zedek Medical Center, Hebrew University and Tel-Hai College. 

The Center the following paid research services for local and national users:

1.    New version of Israeli Food Frequency Questionnaire [FFQ] for long-term dietary assessment of children, adults and older adults. [i]

1a. Methods for using the questionnaire:

1..a.1 Hard copy [see attached]

1.1.2 Stand-alone version via personal computer

1.1.3 On-line version [this flexible and advanced version is currently the most frequently used version]

1b. Traditional FFQ Outcomes:

1.b.1. Table of nutrients by participant [130 nutrients, see attached]

1.b.2 Table of intake of each FFQ 'line'

1.b.3 Food groups intake

1.b.4 Various versions of the Mediterranean score and other dietary patterns

1.b.5 Dietary scores requested by researchers

1.c. Non-traditional outcomes

1.c.1 Exposure to chemicals from foods [partial]

1.c.2 Environmental cost of foods [sustainability]

1.c.3 Food additives

1.c.4 Processed food assessment

1.c.5 Various food components can be added and estimated via our programs

2.    24h dietary recall- Assessing short-tem dietary intake in the last 24h[ii]

2.a Methods for using the questionnaire:

2.a.1 Interview based on USDA hard copy questionnaire

2.a.2 Smart phone photographs

2.b. Outcomes [In addition to the above]

2.b.1. Dietary intake by time

2.b.2 Detailed recipes

2.b.3 Data on unique populations [ethnic, disease-related]