The Center’s Specialized
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 food 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
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.