The Center’s Specialized Infrastructure

One of our researchers’ most important resources is a comprehensive nutritional database, a unique tool developed at the Center. The database is a core component of research methodology and is an asset heavily used by all Center members. The database contains caloric and nutritional information for thousands of foods, allowing researchers to track participants’ eating habits. This research tool continues to evolve, taking into account new f​​ood trends, local food patterns, new assessment measures, and more. The nutritional database is an indispensable research tool enabling researchers to maintain and analyze data, compare results, and validate results. 

The center also provides additional non-traditional methods for dietary assessment using newly developing qualitative scores for the diet. These tools are used in our studies, as well as in paid services to other research centers.

 

For more on the development of the Center's unique nutritional database, see:

 

·         Iris Shai, Hillel Vardi, Danit R Shahar, Ayelet B Azrad and Drora Fraser (2002). Adaptation of international nutrition databases and data-entry system tools to a specific population. Public Health Nutrition 6(4): 401–406.

·         Danit Shahar, Iris Shai, Hillel Vardi, Ayelet Brener-Azrad and Drora Fraser (2003). Development of a semi-quantitative Food Frequency Questionnaire (FFQ) to assess dietary intake of multiethnic populations. European Journal of Epidemiology 18: 855–861.

·         Danit Shahar, Drora Fraser, Iris Shai and Hillel Vardi (2003). Development of a Food Frequency Questionnaire (FFQ) for an Elderly Population Based on a Population Survey.  The Journal of Nutrition 133(11): 3625-9.

·         Iris Shai, Danit R Shahar, Hillel Vardi and Drora Fraser (2004). Selection of food items for inclusion in a newly developed food frequency questionnaire. Public Health Nutrition 7: 745-749.

·         Iris Shai; Bernard A Rosner; Danit R Shahar; Hilel Vardi; et. al (2005) Dietary Evaluation and Attenuation of Relative Risk: Multiple Comparisons between… The Journal of Nutrition 135 (3): 573-579.​