The National Diet & Nutrition Survey: adults aged 19 to 64 ... - ESDS

The National Diet & Nutrition 

Survey: adults aged 19 to 64 

years 

User Guide

Table of contents 

Glossary 

Section 1 Technical Report 

Chapter 1 Background, purpose and research design 

1.1 The National Diet and Nutrition Survey Programme 

1.2 The need for a survey of adults 

1.3 The aims of the survey 

1.4 The sample design and selection 

1.5 The components of the survey 

1.6 Fieldwork 

1.7 Plan of the report 

Chapter 2 Response to the survey and characteristics of the interviewed sample 

2.1 Introduction 

2.2 Response to the survey and the different components 

2.2.1 Response to the survey 

2.2.2 Response to the seven-day dietary record 

2.2.3 Co-operation with the anthropometric measurements and blood pressure 

2.2.4 Co-operation with the urine and blood samples 

2.2.5 Co-operation with self-tooth count 

2.3 Non-response and weighting the data 

2.4 Characteristics of the respondents and the main classificatory variables 

2.4.1 Region 

2.4.2 Social class 

2.4.3 Household composition 

2.4.4 Employment status 

2.4.5 Household income and receipt of benefits 

2.4.6 Educational attainment 

2.4.7 Main diary keeper 

2.4.8 Unwell 

2.4.9 Prescribed medicines 

2.4.10 Smoking behaviour 

DN: include response tables; need to update.

Technical Report: Appendices 

A Fieldwork documents 

B Example letter to Directors of Social Services, Chief Constables of Police, Directors 

of Education, Directors of Public Health, and Chief Executives of Health Authorities 

C The feasibility study 

D Sample design, response and weighting the survey data 

E The 2000-01 National Diet and Nutrition Survey of Adults aged 19 to 64 years: The 

Impact of Non-response. Report by Professor Chris Skinner and Dr David Holmes, 

University of Southampton 

F Dietary methodology: details of the recording and coding procedures 

G Food types, main and subsidiary food groups 

H The nutrient databank and details of nutrients measured 

I Physical activity 

J Protocols for anthropometry and blood pressure measurement 

K Consent forms and information sheets on blood 

L Blood and blood pressure results reported to subjects and General Practitioners: 

normal ranges and copies of letters 

M Blood analytes in priority order for analysis, and urine analytes 

N The blood sample: collecting and processing the blood 

O Methods of blood analysis and quality control 

P Urine collection, transport and analysis procedures, and quality control data 

Q Units of measurement used in the Reports 

R The oral health survey 

S The dietary and nutritional survey of British adults 

Section 2 Questionnaire and diary coding 

2.1 Dietary interview coding instructions for interviewers 

2.1.1 Purpose of the interview 

2.1.2 Whom to interview: 

2.1.3 Definitions 

2.1.4 Self-completion sections 

2.1.5 Home coding tasks

2.2 Coding instructions for the dietary diary 

2.2.1 Weighing and recording 

2.2.2 Recording leftovers 

2.2.3 Spilt and lost food 

2.2.4 Keeping the dietary record 

2.2.5 Transfer of information from the eating out diary to the home record 

2.2.6 Estimated weight column 

2.2.7 Food descriptions 

2.2.8 Coding the diaries 

2.2.9 Brand coding 

2.2.10 Food source codes 

2.2.11 Flagging entries on the home record - Card F6 

2.2.12 The Dietary Assessment Schedule 

2.2.13 Weighing and recording in the dietary diaries: A step-by-step guide to field procedures 

2.3 Physical activity diary 

2.3.1 Introduction 

2.3.2 Purpose 

2.3.3 Background 

2.3.4 Eligibility 

2.3.5 Timing 

2.3.6 Documents 

2.3.7 The physical activity diary 

2.3.8 The procedure 

2.3.9 Transferring the information to your laptop and into Blaise 

2.4 The bowel movements record 


2.4.2 Purpose


2.4.4 Timing 

2.4.5 Consent 

2.4.6 Procedure 

2.5 Oral health: Tooth Count protocol 


2.5.2 Equipment and documents required 


2.5.4 The tooth and amalgam-filled tooth count 

2.6 Prescribed medicines 

2.6.1 Purpose 



2.6.4 Timing 

2.6.5 Recording the information on the Measurements Schedule 

2.6.6 Recording the information in Blaise 

Section 3 Database structure, derived variables, weighting and contents of SPSS files 

3.1 The SIR database structure3 

3.2 Quality checks 

3.3 Anthropometric measurements 

3.4 Blood pressure data 

3.5 Blood data 

3.6 Urine data 

3.7 Nutrient databank 

3.8 SIR derived variables 

3.9 SPSS file structure 

Appendices 

A Specifications for SIR and SPSS derived variables 

B Physical activity editing

C Fruit and vegetables

Glossary of abbreviations, terms and survey definitions 

Benefits (receiving) Receipt of Working Families Tax Credit by the respondent or 

anyone in their household at the time of the interview, or receipt of 

Income Support, or (Income related) Job Seeker’s Allowance by 

the respondent or anyone in their household in the 14 days prior to 

the date of interview. 

BMI See Body Mass Index 

Body Mass Index A measure of body ‘fatness’ which standardises weight for height: 

calculated as [weight(kg)/height(m 2 )]. Also known as the Quetelet 

Index. 

COMA The Committee on Medical Aspects of Food and Nutrition Policy. 

CAPI Computer assisted personal interviewing. 

CASI Computer assisted self-interviewing. The respondent is given the 

opportunity to enter their responses directly onto the laptop. This 

technique is used to collect data of a sensitive or personal nature, 

for example, contraception. 

Cum % Cumulative percentage (of a distribution). 

Deft Design factor; see Notes and Appendix D. 

DH The Department of Health. 

Diary sample Respondents for whom a seven-day dietary record was obtained. 

Dna does not apply. 

Doubly labelled 

water (DLW) 

A method for assessing total energy expenditure used to validate 

dietary assessment methods by comparison with estimated energy 

intake. The respondent drinks a measured dose of water labelled 

with the stable isotopes 2 H2 and 18 O and collects urine samples 

over the next 10 to 15 days. Energy expenditure is calculated from 

the excretion rates of the isotopes. 

DRV Dietary Reference Value. The term used to cover LRNI, EAR, RNI 

and safe intake. (See Department of Health. Report on Health and 

Social Subjects: 41. Dietary Reference Values for Food Energy and 

Nutrients for the United Kingdom. HMSO (London, 1991)). 

EAR The Estimated Average Requirement of a group of people for 

energy or protein or a vitamin or mineral. About half will usually 

need more than the EAR, and half less. 

Economic activity 

status 

Whether at the time of the interview the respondent was 

economically active, that is working or actively seeking work, or 

economically inactive, those neither working nor unemployed as 

defined by the International Labour Organisation (ILO) definition. 

1

Economically inactive includes full-time students, the retired, 

individuals who are looking after the home or family and those 

permanently unable to work due to ill health or disability. 

EAATAC The erythrocyte aspartate aminotransferase activation coefficient, 

an index of vitamin B6 status. 

EGRAC The ethryrocyte glutathione reductase activation coefficient, an 

index of riboflavin status. 

ETKAC The erythrocyte transketolase activation coefficient, an index of 

thiamin status. 

ETK-B The erythrocyte transketolase basal activity. 

Extrinsic sugars Any sugar which is not contained within the cell walls of a food. 

Examples are sugars in honey, table sugar and lactose in milk and 

milk products. 

GHS The General Household Survey; a continuous, multi-purpose 

household survey, carried out by the Social Survey Division of ONS 

on behalf of a number of government departments. 

GSH-Px The erythrocyte glutathione peroxidase activity. 

HDL cholesterol High density lipoprotein cholesterol. 

HNR Medical Research Council Human Nutrition Research, Cambridge. 

Household The standard definition used in most surveys carried out by Social 

Survey Division, ONS, and comparable with the 1991 Census 

definition of a household was used in this survey. A household is 

defined as a single person or group of people who have the 

accommodation as their only or main residence and who either 

share one main meal a day or share the living accommodation. 

(See McCrossan E. A Handbook for interviewers. HMSO: London 

1991.) 

HRP Household Reference Person. This is the member of the household 

in whose name the accommodation is owned or rented, or is 

otherwise responsible for the accommodation. In households with a 

sole householder that person is the household reference person, in 

households with joint householders the person with the highest 

income is taken as the household reference person, if both 

householders have exactly the same income, the older is taken as 

the household reference person. This differs from Head of 

Household in that female householders with the highest income are 

now taken as the HRP, and in the case of joint householders, 

income then age, rather than sex then age is used to define the 

HRP. 

HSfE Health Survey for England. 

Intrinsic sugars Any sugar which is contained within the cell wall of a food. 

2

Lc low calorie. 

LDL (-calc) 

cholesterol 

Low density lipoprotein cholesterol. LDL cholesterol was not 

measured in this survey. Total serum cholesterol minus HDL 

cholesterol is taken as an approximation of LDL cholesterol, 

uncorrected for triglycerides. For brevity the term LDL (-calc) 

cholesterol is used for non-HDL cholesterol. 

LRNI The Lower Reference Nutrient Intake for protein or a vitamin or 

mineral. An amount of nutrient that is enough for only the few 

people in the group who have low needs. 

MAFF The Ministry of Agriculture, Fisheries and Food. 

Manual social class Respondents living in households where the household reference 

person was in an occupation ascribed to Social Classes III manual, 

IV or V. 

MAP Mean arterial pressure. 

MCV Mean corpuscular volume. 

Mean The average value. 

Median see Percentiles. 

MET Metabolic equivalent. For adults, metabolic equivalents are taken 

as numerically equivalent to energy expenditure. For an average 

adult, 1 MET is equal to 60kcal/hour or 1 kcal/min. 

MRC The Medical Research Council. 

Na not available, not applicable. 

NDNS The National Diet and Nutrition Survey. 

Nlc not low calorie. 

NFS National Food Survey. 

NMES See Non-milk extrinsic sugars. 

No. Number (of cases). 

Non-manual social 

class 

Non-milk extrinsic 

sugars 

Respondents living in households where the household reference 

person was in an occupation ascribed to Social Class I, II or III nonmanual. 

Extrinsic sugars, except lactose in milk and milk products. Nonmilk 

extrinsic sugars are considered to be a major contributor to the 

development of dental caries. 

NSP Non-starch polysaccharides. A precisely measurable component of 

food. A measure of ‘dietary fibre'. 

3

ONS Office for National Statistics. 

PAF Postcode Address File; the sampling frame for the survey. 

Para-amino benzoic 

acid (PABA) -check 

Para-amino benzoic acid (PABA) is actively absorbed and 

excreted, so can be used to check the 24-hour urine collection to 

verify completeness. The PABA-check validation requires the 

respondent to take three tablets of 80mg PABA with meals on the 

day of the 24-hour urine collection. Provided that at least 85% of 

the PABA dose is then recovered in the urine collection, this is 

deemed to be a valid 24-hour collection. 

Percentiles The percentiles of a distribution divide it into equal parts. The 

median of a distribution divides it into two equal parts, such that 

half the cases in the distribution fall, or have a value, above the 

median, and the other half fall, or have a value below the median. 

Physical activity 

sample 

Plasma 25hydroxyvitamin 

D; 

plasma 25-OHD 

Those respondents for whom a seven-day physical activity diary 

was obtained. 

The biochemical index of vitamin D. 

Plasma ascorbate The biochemical index of vitamin C. 

Portion A portion of fruit or vegetables is equivalent to 80g consumed 

weight. 

PSU Primary Sampling Unit; for this survey, postcode sectors. 

PUFA Polyunsaturated fatty acid. 

Quetelet index See Body Mass Index. 

Region Based on the Standard regions and grouped as follows: 

Scotland 

Northern 

North 

Yorkshire and Humberside 

North West 

Central, South West and Wales 

East Midlands 

West Midlands 

East Anglia 

South West 

Wales 

London and South East 

London 

South East 

The regions of England are as constituted after local government 

4

eorganisation on 1 April 1974. The regions as defined in terms of 

counties are listed in Chapter 2 of the Technical report. 

Responding sample Respondents who completed the dietary interview and may/may 

not have co-operated with other components of the survey. 

RNI 

The Reference Nutrient Intake for protein or a vitamin or a mineral. 

An amount of the nutrient that is enough, or more than enough, for 

about 97% of the people in a group. If average intake of a group is 

at the RNI, then the risk of deficiency in the group is small. 

SD/Std Dev Standard deviation. An index of variability which is calculated as 

the square root of the variance and is expressed in the same units 

used to calculate the mean. 

se Standard error. An indication of the reliability of an estimate of a 

population parameter, which is calculated by dividing the standard 

deviation of the estimate by the square root of the sample size. 

Social class Based on the Registrar General's Standard Occupational 

Classification, Volume 4, TSO (2001). Social class was ascribed on 

the basis of the occupation of the household reference person. The 

classification used in the tables is as follows: 

Description 

Non-manual 

Professional and intermediate 

Skilled occupations, non-manual 

Manual 

Skilled occupations, manual 

Partly-skilled and unskilled 

occupations 

TIBC Total iron-binding capacity. 

Wave; Fieldwork 

wave 

5 

Social Class 

I and II 

III non-manual 

III manual 

IV and V 

The 3-month period in which fieldwork was carried out. 

Wave 1: July to September 2000 

Wave 2: October to December 2000 

Wave 3: January to March 2001 

Wave 4: April to June 2001 

WHO World Health Organization.

Contents 

1 Background, purpose and research design 






1.6 Fieldwork 


2 Response to the survey and characteristics of the interviewed sample 





2.2.3 Co-operation with the anthropometric measurements and blood 

pressure 





2.4.1 Region 



2.4.4 Employment status 




2.4.8 Unwell 



Appendices 

A Fieldwork documents 

B Example letter to Directors of Social Services, Chief Constables of Police, Directors 

of Education, Directors of Public Health, and Chief Executives of Health Authorities 

C The feasibility study 

D Sample design, response and weighting the survey data 

E The 2000-01 National Diet and Nutrition Survey of Adults aged 19 to 64 years: The 

Impact of Non-response. Report by Professor Chris Skinner and Dr David Holmes, 


F Dietary methodology: details of the recording and coding procedures 

G Food types, main and subsidiary food groups 

H The nutrient databank and details of nutrients measured 

I Physical activity 

J Protocols for anthropometry and blood pressure measurement 

K Consent forms and information sheets on blood 

L Blood and blood pressure results reported to subjects and General Practitioners: 

normal ranges and copies of letters 

M Blood analytes in priority order for analysis, and urine analytes 

N The blood sample: collecting and processing the blood 

O Methods of blood analysis and quality control

P Urine collection, transport and analysis procedures, and quality control data 

Q Units of measurement used in the Reports 

R The oral health survey 

S The dietary and nutritional survey of British adults

1 Background, purpose and research design 

This chapter describes the background to the National Diet and Nutrition Survey (NDNS) of 

adults aged 19 to 64 years, its main aims and the overall sample and research designs and 

methodologies. The next chapter covers response to the survey and the appendices give a 

more detailed account of the various methodologies for the different components of the 

survey. 

Results from this NDNS will be published in four volumes with a separate summary volume. 

They will cover food and nutrient intake data derived from the analyses of dietary reports, 

and data on nutritional status from physical measurements, including anthropometric data, 

blood pressure, physical activity and the analyses of the blood and urine samples 1 . 


The National Diet and Nutrition Survey programme is a joint initiative between the Food 

Standards Agency and the Department of Health (DH). The programme was established in 

1992 by the Ministry of Agriculture, Fisheries and Food (MAFF) and DH, following the 

successful completion and evaluation of the benefits of the first survey of this type, of the diet 

and nutritional status of British adults aged 16 to 64 years carried out in 1986/87 (1986/87 

Adults Survey) 2 . MAFF’s responsibility for the NDNS programme transferred to the Food 

Standards Agency on its establishment in April 2000. 

The NDNS programme aims to provide comprehensive, cross-sectional information on the 

dietary habits and nutritional status of the population of Great Britain. The results of the 

surveys within the programme are used to develop nutrition policy at a national and local 

level and to contribute to the evidence base for Government advice on healthy eating. 

The NDNS programme is intended to: 

• provide detailed quantitative information on the food and nutrient intakes, sources of 

nutrients and nutritional status of the population under study as a basis for 

Government policy; 

• describe the characteristics of individuals with intakes of specific nutrients that are 

above and below the national average; 

• provide a database to enable the calculation of likely dietary intakes of natural 

toxicants, contaminants, additives and other food chemicals for risk assessment; 

1

• measure blood and urine indices that give evidence of nutritional status or dietary 

biomarkers and to relate these to dietary, physiological and social data; 

• provide height, weight and other measurements of body size on a representative 

sample of individuals and examine their relationship to social, dietary, health and 

anthropometric data as well as data from blood analyses; 

• monitor the diet of the population under study to establish the extent to which it is 

adequately nutritious and varied; 

• monitor the extent of deviation of the diet of specified groups of the population from 

that recommended by independent experts as optimum for health, in order to act as a 

basis for policy development; 

• help determine possible relationships between diet and nutritional status and risk 

factors in later life; 

• assess physical activity levels of the population under study; and 

• provide information on oral health in relation to dietary intake and nutritional status. 

The NDNS programme is divided into four separate surveys planned to be conducted at 

about three-yearly intervals. Each survey is intended to have a nationally representative 

sample of a different population age group: children aged 1½ to 4½ years; young people 

aged 4 to 18 years; people aged 65 years and over, and adults aged 19 to 64 years. The 

Reports of the NDNS of children aged 1½ to 4½ years, of people aged 65 and over, and of 

young people aged 4 to 18 years were published in 1995, 1998 and 2000 respectively 3, 4, 5 . 


The last national survey of diet and nutrition in adults was the Dietary and Nutritional Survey 

of British Adults carried out in 1986/87, thereafter referred to as the 1986/87 Adults Survey. 

The changes in eating habits and lifestyles noted in that survey have continued throughout 

the intervening years. Increasing numbers of people are travelling and taking holidays 

abroad, and with increased multi-culturism this has led to a greater variety of foods available. 

Increasing demands on people’s time and longer working hours have led to greater demand 

and availability of pre-prepared and convenience foods. There has also been an increase in 

eating out of the home. There is a need, therefore, to assess the impact of such changes on 

diet and nutrition among adults, to update the findings of the 1986/87 Adults Survey and to 

complete the NDNS cycle by conducting a survey on adults aged 19 to 64 years. 

2

One of the major uses of the NDNS data is for food chemical risk assessment. The 

availability of up-to-date data on food consumption is important to ensure that estimates of 

dietary exposure to food chemicals are as accurate as possible. 

The Food Standards Agency and DH commissioned the Social Survey Division of the Office 

for National Statistics (ONS) and the Medical Research Council Human Nutrition Research, 

Cambridge (HNR) to carry out this survey of adults. Staff at HNR were responsible for 

obtaining ethics approval for the survey from the Multi-centre Research Ethics Committee 

(MREC) and National Health Service Local Research Ethics Committees (LRECs). They 

were also responsible for recruiting the blood takers (phlebotomists), and dealing with those 

aspects of the survey concerned with the venepuncture procedure and urine samples, and 

for the analysis of the blood and urine samples that were collected. A survey doctor was 

employed by HNR principally to liaise with and deal with questions from LRECs, to provide 

support for ONS fieldworkers and the phlebotomists in the event of any medical problem 

arising, to report all clinically significant blood results and blood pressure along with any 

abnormal blood pressure and blood results to the respondent and the respondent's GP (if 

appropriate). The survey doctor was also available to answer any questions from 

respondents on the venepuncture, urine collection and blood pressure procedures 6 . 

Professor Angus Walls from the University of Newcastle-Upon-Tyne Dental School provided 

training and support in the oral health component. ONS, as the lead contractor, was 

responsible for all other aspects of the dietary and oral health components of the survey, 

including sample and survey design, recruitment and training of fieldworkers, data collection 

and analysis. 


The survey was designed to meet the overall aims of the NDNS programme in providing 

detailed information on the current dietary behaviour, nutritional status and oral health of 

adults living in private households in Great Britain. 

The survey design needed to incorporate methods for collecting detailed information on the 

respondent’s household circumstances, general dietary behaviour and health status, on the 

quantities of foods consumed, and on physical activity levels, anthropometric measures, 

blood pressure levels and blood and urinary analytes. Additionally an oral health component 

was needed to collect information on oral health behaviour and on the number of teeth and 

amalgam fillings 7 . 

3


A nationally representative sample of adults aged 19 to 64 years living in private households 

was required. It was originally estimated that an achieved sample of about 2,000 

respondents was needed for analysis and to ensure comparisons could be made with the 

1986/87 Adults Survey. 

As in previous surveys in the NDNS series, fieldwork was required to cover a 12-month 

period, to cover any seasonality in eating behaviour and in the nutrient content of foods, for 

example, full fat milk. The 12-month fieldwork period was divided into four fieldwork waves, 

each of three months duration 8 . The fieldwork waves were: 

Wave 1: July to September 2000 

Wave 2: October to December 2000 

Wave 3: January to March 2001 

Wave 4: April to June 2001 

Where there was more than one adult between the ages of 19 and 64 years living in the 

same household, only one was selected at random to take part in the survey. As well as 

reducing the burden of the survey on the household, and therefore reducing possible 

detrimental effects on co-operation and data quality, this reduces the clustering of the sample 

associated with similar dietary behaviour within the same household and improves the 

precision of the estimates. 

The sample was selected using a multi-stage random probability design with postal sectors 

as first stage units. The sampling frame included all postal sectors within mainland Great 

Britain, and selections were made from the small users’ Postcode Address File. The frame 

was stratified by 1991 Census variables. 

A total of 152 postal sectors was selected as first stage units, with probability proportional to 

the number of postal delivery points, and 38 sectors were allocated to each of the four 

fieldwork waves. The allocation took account of the need to have approximately equal 

numbers of households in each wave of fieldwork, and for each wave to be nationally 

representative. From each postal sector 40 addresses were randomly selected 9 . 

Eligibility was defined as being aged between 19 and 64 and not pregnant or breastfeeding 

at the time of the doorstep sift. The diet and physiology of pregnant or breastfeeding women 

is likely to be so different from those of other similarly aged women as to possibly distort the 

4

esults. Further, as the number of pregnant or breastfeeding women identified within the 

overall sample of 2000 would not be adequate for analysis as a single group, it was decided 

that they should be regarded as ineligible for interview. 

A more detailed account of the sample design is given in Appendix D. True standard errors 

and design factors for the main classificatory variables used in the analysis of the survey 

data are given in each of the individual volumes. 


These were as follows: 

• an initial face-to-face interview using computer assisted personal interviewing 

methods (CAPI) to collect information about the respondent’s household, their usual 

dietary behaviour, including foods avoided and reasons for doing so, use of salt at the 

table and in cooking, the use of artificial sweeteners and consumption of herbal teas, 

smoking and drinking habits, their health status, their use of fluoride and dietary 

supplements, herbal remedies and medicines, socio-economic characteristics, and 

for women in defined age groups, use of contraceptives, menopausal state and use 

of hormone replacement therapy; 

• a seven-day weighed intake dietary record of all the food and drink consumed by the 

respondent both in and out of the home; 

• a record of the number of bowel movements the respondent had over the seven-day 

dietary recording period; 

• a seven-day physical activity diary collected over the same period as the dietary 

record; 

• anthropometric measurements: standing height, body weight, waist and hip 

circumferences; 

• blood pressure measurements; 

• 24 hour collection of urine; 

• if consent was given, a venepuncture procedure to collect a sample of blood for 

analysis of nutritional status indices; 

• a short post-dietary record interview, using CAPI, to collect information on any 

unusual circumstances or illness during the period which might have affected eating 

behaviour; 

• self-completion Psychological Restraint Questionnaire (Eating Habits questionnaire) 

to assess under-reporting asked at post-dietary record interview; 

5

• self count of teeth and amalgam fillings; 

• a face-to-face interview, using CAPI, to collect information on the respondent’s oral 

health behaviour 7 ; 

• collection of a sample of tap water from the respondent’s home for analysis of 

fluoride 10 . 

While the aim was to achieve co-operation with all the various components, the survey 

design allowed for the respondent to participate in only some components. 

Ethics approval was gained for the feasibility and mainstage survey from a Multi-centre 

Research Ethics Committee (MREC) and National Health Service Local Research Ethics 

Committees (LRECs) covering each of the 152 sampled areas (see Appendix N for further 

details of the ethics approval procedures). 

As a token of appreciation a gift voucher for £10 was given to the respondent if the dietary 

record was kept for the full seven days 11 . Each respondent was also given a record of his or 

her anthropometric and blood pressure measurements. Results of a number of the blood 

analyses were also reported to the respondent at approximately 6 weeks and 12 months 

after the interview (see Appendix L). 

Copies of the fieldwork documents and the interview questions are given in Appendix A. 

Feasibility work carried out between September and December 1999 by the Social Survey 

Division of ONS and the Medical Research Council Human Nutrition Research tested all the 

components of the survey and made recommendations for revisions for the mainstage. For a 

subgroup of the feasibility study sample the validity of the dietary recording methodology was 

tested using the doubly labelled water methodology to compare energy expenditure against 

reported energy intake. Further details of the design and results of the feasibility study are 

presented as Appendix C. 

The results of the feasibility study need to be regarded with some caution. Restrictions 

placed on recruitment procedures by the MREC resulted in a much reduced response rate. 

It is, therefore, possible that those who did co-operate in the feasibility study were 

characteristically different from the general population, for example, in that they were more 

interested in their diet and had more time to give to the survey. 

6

1.6 Fieldwork 

Over the fieldwork period a total of 88 ONS interviewers worked on the survey, the majority 

working in at least two waves. All the interviewers working on the survey had been fully 

trained by the Social Survey Division of ONS and most had experience of working on other 

surveys in the NDNS programme, or of other surveys involving record keeping such as the 

National Food Survey (NFS) 12 . 

Each interviewer attended a five-day residential briefing before starting fieldwork. The 

briefing was conducted by research and other professional staff from the Social Survey 

Division of ONS, from HNR, and staff from the Food Standards Agency and DH. Professor 

Angus Walls from Newcastle-Upon-Tyne Dental School instructed interviewers on the 

rationale and protocol for the self-count of teeth and amalgam fillings. Prior to the residential 

briefing each interviewer was required to keep and code his or her own three-day weighed 

intake record. Following the residential briefing all interviewers were required to complete a 

post-briefing exercise. This involved asking a friend or relative to complete a three-day 

weighed intake diary, and the interviewer coding the diary. Successful completion of this 

exercise was a requirement for beginning fieldwork. 

At the briefing interviewers were trained in all aspects of the survey and received individual 

feedback from the nutritionists on their record-keeping and coding. The main components 

covered by the training were: 

• the sample and selecting the respondent; 

• obtaining consents; 

• the questionnaire interview, in particular how to deal with certain ‘sensitive’ topics; 

• completing the weighed intake dietary record; 

• checking, probing and coding the dietary record; 

• collecting the physical activity information; 

• techniques for making the anthropometric measurements and measuring blood 

pressure; 

• the record of bowel movements; 

• the 24-hour urine sample; 

• collecting the tap water sample; 

• the procedures for obtaining a blood sample; 

• the oral health interview, in particular instructions on completing the self-count of 

teeth and amalgam fillings. 

7

Emphasis was placed on the need for accuracy in recording and coding and in measurement 

techniques. Practical sessions gave interviewers the opportunity to practice the 

anthropometric measurements, coding food items, completing and checking diaries, and the 

self-count of teeth and amalgam fillings. 

Phlebotomists attended for the last two days of the residential briefings (see Appendix N). 

In addition to the residential briefings, written instructions were provided for all interviewers 

and for the phlebotomists who would be taking the blood samples. Interviewers working on 

non-sequential fieldwork waves were recalled for a one-day refresher briefing to maintain the 

accuracy of diary and brand coding and anthropometric and blood pressure measurement 

techniques. 

In order that appropriate official bodies and personnel were informed about the nature of the 

survey, letters were sent by ONS, prior to the start of fieldwork, to Chief Constables of Police, 

Directors of Social Services and Public Health and to Chief Executives in Health Authorities 

with responsibility for one or more of the selected fieldwork areas (postal sectors). The letters 

gave information on when and where the survey would take place, what was involved in the 

survey and asked that appropriate personnel at a more local level be informed. Copies of 

these letters are reproduced in Appendix B. 

In keeping with SSD normal fieldwork procedures, a letter was sent to each household in the 

sample in advance of the interviewer calling, telling them briefly about the survey (see 

Appendix A). 

8


Given the wealth of data collected in this NDNS, it was decided to publish the findings in a 

number of separate topic reports rather than one substantive report. This has the advantage 

of making some data available much earlier than it would otherwise be, and allows those with 

specific interests to select the volume(s) most appropriate for their needs. 

These methodology chapters and appendices have not been published as a separate 

volume. They appear here on the Food Standards Agency website and a summary is 

included in each published volume. The next chapter in this report gives response data for 

the various components in the survey and describes the characteristics of the responding 

sample. This report then describes the methodologies and procedures used in the survey, 

including the seven-day weighed intake record (Appendix F), the physical activity diary 

(Appendix I), anthropometry and blood pressure measurements (Appendix J), obtaining the 

urine and tap water samples (Appendix P) and the venepuncture procedure (Appendix O). 

Details of the weighing and recording procedures and subsequent coding and editing of the 

dietary records are given, including details of the procedures for collecting information about 

items consumed out of the home. The purpose and choice of anthropometric measurements 

made and the techniques and instruments used are reported. The reasons for the choice of 

blood pressure monitor are discussed and the protocol for taking the measurements is 

described. The purpose of the venepuncture procedure and the protocol is described. An 

account of the laboratory processing procedures and the quality control methods and data 

are given in Appendix O. Appendix P explains the reasons why a 24-hour urine collection 

was made and gives details of the equipment used. 

The substantive results from the survey are presented in four separate volumes, with a fifth 

summary volume. The first three volumes are primarily concerned with food and nutrient 

intake data derived from the analyses of the dietary records and the results are presented for 

different socio-demographic groups in the overall responding sample, for example by age 

group, sex, region and household receipt of certain state benefits. In all volumes the data 

presented are based on the samples of respondents co-operating with the relevant aspect of 

the survey rather than those who completed all components. 

The first volume covers the types and quantities of foods consumed by the different sociodemographic 

groups. The second volume reports on energy intakes, intakes of 

carbohydrates, protein and alcohol and of fats and fatty acids. The third volume reports on 

average daily intakes of vitamins and minerals, from food sources alone and from all 

9

sources, including any dietary supplements being taken. The chapter on minerals also 

includes results from the analyses of the urine samples. Throughout the second and third 

volumes actual intakes are compared with dietary reference values, where appropriate. 

The fourth volume covers physical measurements, that is the anthropometric data and 

derived indices, blood pressure measurement and the analyses of the blood samples. The 

anthropometric data (height, weight, waist and hip circumferences, and derived indices) and 

blood pressure data are compared with measurements recorded on other surveys. Other 

characteristics of the respondent associated with the anthropometric measurements and 

blood pressure measurements are assessed in regression analyses. The results from the 

analyses of the samples of blood are presented and, where relevant, the associations 

between dietary intakes and blood levels are examined, for example plasma vitamin C with 

fruit and vegetable consumption. The fourth volume also includes information on the physical 

activity results from the physical activity diaries. 

In each volume, where appropriate, results are compared with those from other surveys 

including the 1986/87 Adults Survey (see Appendix S for a summary). 

A fifth volume will provide a summary of the findings in the other four substantive results 

volumes. 

Inevitably, given the volume of data collected in the survey and the potential range of 

analyses, the individual volumes can only present initial findings. They are therefore largely 

concerned with providing basic descriptive statistics for the variables measured and their 

association with social, demographic and behavioural characteristics of the sample 

population. It has only been possible to present a limited amount of data on the associations 

between the dietary, physiological, biochemical and activity data. 

Like previous surveys in the NDNS programme, a copy of the survey database, containing 

the full data set will be deposited with The Data Archive at the University of Essex following 

publication of the final summary volume. Independent researchers who wish to carry out their 

own analyses should apply to the Archive for access 13 . 

10

References and endnotes 

1 The volumes in the series cover: 

(i) Types and quantities of foods consumed, to be published Autumn 2002; 

(ii) Macronutrient intakes (energy, protein, carbohydrates, fats and fatty acids and 

alcohol), to be published early 2003; 

(iii) Micronutrient intakes (vitamins and minerals, including analysis of urinary analytes), to 

be published Spring 2003; 

(iv) Nutritional status (blood pressure, anthropometry, blood analytes and physical 

activity), to be published Summer 2003; 

(v) Summary report, providing a summary of the key findings from the four volumes, to be 

published Autumn 2003. 

2 Gregory J, Foster K, Tyler H, Wiseman M. The Dietary and Nutritional Survey of British 

Adults. HMSO (London, 1990). 

3 Gregory JR, Collins DL, Davies PSW, Hughes JM, Clarke PC. National Diet and Nutrition 

Survey: children aged 1½ to 4½ years. Volume 1: Report of the diet and nutrition survey. 

HMSO (London, 1995). 

4 Finch S, Doyle W, Lowe C, Bates CJ, Prentice A, Smithers G, Clarke PC. National Diet and 

Nutrition Survey: people aged 65 years and over. Volume 1: Report of the diet and nutrition 

survey. TSO (London, 1998). 

5 Gregory JR, Lowe S, Bates CJ, Prentice A, Jackson LV, Smithers G, Wenlock R, Farron M. 

National Diet and Nutrition Survey: young people aged 4 to 18 years. Volume 1: Report of the 

diet and nutrition survey TSO (London, 2000). 

6 Further details of the role and responsibilities of the survey doctor are given in Appendix O. 

7 Unlike the other NDNS surveys respondents were not asked to participate in a full dental 

examination. The oral component comprised an oral health interview and a self tooth and 

amalgam filling count. More details are provided in Appendix R. 

8 Because in some cases fieldwork extended beyond the end of the three-month fieldwork 

wave or cases were re-allocated to another fieldwork wave, cases have been allocated to a 

wave for analysis purposes as follows. Any case started more than four weeks after the end 

of the official fieldwork wave has been allocated to the actual quarter in which it started. For 

example, all cases allocated to Wave 1 and started July to October 2000 appear as Wave 1 

cases. Any case allocated to Wave 1 and started in November 2000 or later appears in a 

subsequent wave; for example a case allocated to Wave 1 which started in November 2000 is 

counted as Wave 2. All cases in Wave 4 (April to June 2001) had been started by the end of 

July 2001. 

9 Initially 30 addresses were selected within each postal sector. Results from Wave 1 indicated 

a higher level of age-related ineligibles than expected and a much lower response rate. In 

order to increase the actual number of diaries completed and to give interviewers enough 

work an additional 10 addresses were selected for Waves 2, 3 and 4. 

10 

Analysis of the fluoride from the tap water samples will not be reported on in any of the four 

volumes of this NDNS. 

11 Gift vouchers were from WH Smith Ltd. 

12 

Department for Environment, Food & Rural Affairs. National Food Survey 2000. TSO (London, 

2001). 

11

13 For further information about the archived data contact: 

The Data Archive 

University of Essex 

Wivenhoe Park 

Colchester 

Essex CO4 3SQ 

UK 

Tel: (UK) 01206 872001 

Fax: (UK) 01206 872003 

EMAIL: .archive@essex.ac.uk 

Website: www.data-archive.ac.uk 

12

Response to the survey and characteristics of the interviewed 

sample 


This chapter gives details of response to each of the main components of the survey and 

describes the main characteristics of the responding sample (those who completed the 

dietary interview) and the diary sample (those who completed a full seven-day dietary 

record). Where possible the characteristics of the sample are compared to those of the 

population as a whole, using population estimates, or with data from the 2000 General 

Household Survey (2000 GHS) 1 . The General Household Survey is a large-scale 

household survey that provides comparative data across a range of subject areas, 

including socio-demographic characteristics, access to amenities and consumer 

durables, and consumption of alcohol. Data from the 2000 GHS for 19 to 64 year olds 

are used for comparative purposes throughout the NDNS published volumes where 

appropriate. 

This chapter begins by looking at response rates to the survey and co-operation with the 

different survey components and discusses issues relating to non-response. It then 

looks at the demographic profile of respondents in relation to population estimates and 

describes the weighting of the data. Characteristics of the respondents are then 

considered in relation to the main survey classificatory variables to identify interactions 

that may assist in the interpretation of results in the individual reports, where data are 

generally tabulated against each classificatory variable independently. A more detailed 

description of the characteristics of the sample is shown only for those who completed a 

dietary record, as most of the analyses in the substantive reports are based on these 

respondents. 


Table 2.1 shows overall response to this NDNS, and Tables 2.2 to 2.8 show response to 

the different components of the survey. Issues arising from levels of response are 

discussed in Section 2.3. 

12


Table 2.1 shows response to the survey overall and by fieldwork wave 2 . Of the 5,673 

addresses 3 issued to the interviewers, 35% were ineligible for the survey. This high rate 

of ineligibility is mainly due to the exclusion of those aged under 19 years and those 

aged 65 or over. The total number of ineligible cases includes refusals and non-contacts 

where the interviewer was able to establish that all members of the household were 

outside the eligible age range. The survey also excluded pregnant or breast-feeding 

women. Their dietary needs and physiological status differ from those of other women, 

and in a sample of this size, they would not form a large enough group for separate 

analysis. Pregnant women and people outside the age range for the survey together 

accounted for 68% of the ineligible cases. The remaining ineligible addresses were 

institutions, business addresses, demolished or empty premises. 

Just over one-third, 37%, of the eligible sample refused outright to take part in the 

survey. This includes 3% who, in response to the advance letter, contacted head office 

directly, refusing to take part. The remaining refusals were made at the time of the 

interviewer’s visit and included refusals made by the household as a whole, and by the 

selected respondent. A third of those who refused to take part said they were too busy, 

29% said they couldn't be bothered, and 15% that they didn't believe in surveys 4 . Only 

2% of the eligible sample were not contacted. The low level of non-contacts is likely to 

be the result of the three-month field period for each wave of the survey, during which 

several attempts were made to establish eligibility and contact with all sampled 

households. In addition addresses returned as non-contacts were reissued to 

interviewers working in subsequent waves of fieldwork where further attempts were 

made to establish contact. 

All those who completed a dietary record, and/or co-operated with other components of 

the survey, including the anthropometric measurements and urine and blood samples, 

had already co-operated with the dietary interview. Among those who took part in the 

survey, a distinction is made between those who completed the dietary interview, with or 

without a dietary record or other components, the 'responding sample', and those who 

completed a dietary interview and the dietary record, the 'diary sample'. Overall, 61% of 

the eligible sample, 2,251 respondents, completed the dietary interview. 

(Table 2.1) 

2


As Table 2.1 shows, 47% of the eligible sample completed a full seven-day dietary 

record, resulting in 1,724 diaries. The proportion completing the dietary record was 45% 

in Wave 1, 44% in Wave 2, 46% in Wave 3 and 50% in Wave 4. 

Table 2.2 shows response by sex and age of the respondent and by the social class of 

the household reference person (HRP) (see 2.4.2 for definition). Overall, 77% of those 

who completed the dietary interview also completed the dietary record. The proportion 

who completed the diary was lowest among men and women aged 19 to 24 years, 71% 

of men and 72% of women, and highest among the oldest age group, 78% for both 

sexes. Seventy-eight per cent of respondents in households where the social class of 

the HRP was non-manual and 76% of those with a manual home background completed 

the diary. 

2.2.3 Co-operation with the anthropometric measurements and blood pressure 

Each respondent taking part in the survey, regardless of whether they completed a 

dietary record, was asked to consent to having measurements taken of their standing 

height, body weight, waist and hip circumferences, and blood pressure. Details of the 

procedures are given in Appendix J. 

Tables 2.3 to 2.5 show response to the various measurements by fieldwork wave, sex 

and age of the respondent, and the social class of the HRP. Response rates are 

calculated as percentages of the responding sample and the diary sample. The 

response is based on the number of cases where measurements were recorded. This 

may be slightly lower than the number of respondents measured or willing to co-operate 

as in some cases there were difficulties in taking the measurements. 

Overall, measurements were taken for 77% to 80% of the responding sample and 93% 

to 95% of the diary sample, depending on the measurement. Co-operation with the 

measurements tended to be lowest among the youngest group of men and women, and 

highest among those aged 35 to 49 years, and lower among those with a manual home 

background than those with a non-manual home background. Co-operation with the 

measurements tended to be lower in Waves 3 and 4, than in Waves 1 and 2. For 

3

example, 98% of those who completed a dietary record in Wave 1 had their blood 

pressure measured, compared with 88% of Wave 3 diary respondents. 

(Tables 2.3 to 2.5) 


All respondents taking part in the survey were asked to consent to making a 24-hour 

urine collection and to a venepuncture procedure. Details of the consent and the 

procedures are given in Appendices P and N. 

Table 2.6 shows the proportion of respondents who consented to making a 24-hour 

urine collection and the proportion of cases where a sample was obtained 5 . Overall, 

66% of the responding sample and 83% of the diary sample consented to making a 24hour 

urine collection. A urine sample was obtained for 91% of those who consented to 

making the 24-hour urine collection (60% of the responding and 76% of the diary 

samples). A urine sample was obtained from a lower proportion of the youngest group 

of men than from those aged 35 to 49 years, 44% and 66% of the responding sample 

respectively. The proportions of the responding and diary sample consenting to making 

a urine collection and from whom a urine sample was obtained were lower in Waves 3 

and 4 than in Waves 1 and 2. For example, 61% of the Wave 3 and 63% of the Wave 4 

responding sample consented to making a urine collection compared with 70% of the 

Wave 1 and 74% of the Wave 2 responding sample. 

Table 2.7 shows the proportion of respondents consenting to the venepuncture 

procedure, the proportion of cases where venepuncture was attempted and the 

proportion of cases where a sample was obtained. 

Overall, 63% of the responding sample and 78% of the diary sample consented to 

having a blood sample taken. Venepuncture was attempted for 97% of those who 

consented to the procedure (61% of the responding and 76% of the diary samples). 

Reasons for the venepuncture procedure not being attempted, when prior consent had 

been given, included being unable to find a suitable vein. A blood sample was obtained 

for 95% of those who consented to provide a blood sample (60% of the responding and 

74% of the diary samples). A lower proportion of the Wave 3 diary sample consented to 

4

a blood sample, had a blood sample attempted, and had a blood sample taken than in 

Wave 1. 

(Tables 2.6 and 2.7) 


All respondents taking part in the survey who had all or some of their own natural teeth 

were asked to carry out a self-tooth count. Details of the instructions given to 

respondents and the procedures are given in Appendix R. 

Table 2.8 shows that, overall, 80% of the responding sample and 96% of the diary 

sample completed the self-tooth count. 

(Table 2.8) 


As shown in Table 2.1, 61% of the eligible sample completed the dietary interview, and 

47% completed the dietary record. In the Dietary and Nutritional Survey of British Adults 

(1986/87 Adults Survey), 84% of the eligible sample completed the dietary interview, and 

70% completed the dietary record 6 . It is recognised that there has been a general fall in 

response to government social surveys, particularly over the last decade 7 . However, the 

level of refusal to this NDNS was higher than expected and steps were taken throughout 

fieldwork to improve response. From Wave 2, this included increasing the number of 

addresses in each quota from 30 to 40, to increase the actual number of diaries 

completed. Non-productive cases were re-issued to interviewers working in subsequent 

waves 8 to improve the chances of making contact, establishing eligibility and gaining 

participation. This was particularly effective in reducing the non-contact rate and 

identifying further ineligible households, and also in gaining co-operation to at least 

some of the components of the survey. Interviewer training was developed to further 

address response issues, and interviewers were provided with general guidance on 

approaching and explaining the survey to respondents. Increased support was provided 

to both the interviewers and their managers, and included providing more detailed 

progress reports to managers and using NDNS trained interviewers not working in that 

wave to assist and support those that were. Changes were also made to working 

arrangements, and interviewers were given permission to work on Sundays and place 

diaries at the weekend. 

5

The combination of these measures increased the proportion of the eligible sample that 

completed the dietary interview, such that in Wave 4, 67% of the eligible sample 

completed the dietary interview compared with 60% in Wave 1, 56% in Wave 2 and 59% 

in Wave 3. There was also an increase in the proportion completing the dietary record, 

from 44% in Wave 2 to 50% in Wave 4. As mentioned in Sections 2.2.3 and 2.2.4, 

response to some of the other components of the survey was lower in Waves 3 and 4 

than in Waves 1 and 2. This suggests that in the early waves of fieldwork, respondents 

who agreed to participate in the survey tended to participate in all the components, and 

that the increase in response seen in later waves is not applicable to all components of 

the survey, with more attrition after the dietary interview in later waves than in earlier 

waves. 

Despite the improvements in response seen in Wave 4, response over the whole survey 

was still low. As non-response increases, the potential for bias in the remaining data 

increases as there is the possibility that little, if any, data are collected on particular 

groups within the population. Where particular groups are less likely than others to 

participate in the survey this leads to differential non-response, in that, particular groups 

are more likely to be represented in the data than others. Differential non-response is a 

feature in most social surveys 9 . 

Concerns about the potential impact of non-response and non-response bias led to the 

Statistical Methodology Division at the Office for National Statistics commissioning an 

independent study of these issues and their impact on the usability of the data from this 

NDNS. This study was carried out by Professor Chris Skinner and Dr David Holmes at 

the University of Southampton 10 . The aim was to investigate the implications of nonresponse 

for survey estimates, and to consider whether analysis of these NDNS data 

should be modified in any way to allow for the potential impact of the non-response, for 

example through weighting or by limiting the type of analyses undertaken. The study 

considered possible non-response bias by looking at a number of demographic and 

nutritional variables and their relationship to non-participation in the survey. Noncontacts 

and refusals were considered separately. The study concluded that there was 

no evidence to suggest serious non-response bias in the NDNS data. However, this 

finding should be interpreted with caution as the bias estimates were based upon 

6

assumptions about the total refusals and non-contacts for which there is very little 

information. The authors then considered steps that could be taken to adjust for the 

effects of non-response and recommended weighting the data, for unequal sampling 

probabilities, as only one eligible respondent is selected to participate from each 

household, and for differential non-response. From their analyses there is evidence of 

differential non-response by both region and age group, and the authors recommended 

population-based weighting of the NDNS data by age, sex and region 11 . The full report 

is presented in Appendix E and further details of the weighting of the data are given in 

Appendix D. 

Table 2.9 shows the sex, age and regional distributions of the responding and diary 

samples and population estimates for Great Britain 12 . This table shows that the sex and 

age distributions of the responding and diary samples differ from what would be 

expected from population estimates. For example, 45% of the responding and 44% of 

the diary sample are men, whereas from population estimates we would expect men to 

comprise 50% of the sample. Compared with population estimates, there is an under 

representation of men and women aged 19 to 24 years and an over representation of 

women aged 35 to 49. From population estimates we would expect 12% of the sample 

to be aged 19 to 24 years, however, only 8% of men and 9% of women in the 

responding and 8% of both men and women in the diary sample were in this age group. 

This under representation of younger people may in part be explained by the exclusion 

from the sampling frame of institutional addresses, such as educational establishments, 

and the exclusion of pregnant women. In both of the regions shown 11 there is an under 

representation of men and of those aged 19 to 24 years compared with population 

estimates. For example, 15% of men in the responding sample and 14% of those in the 

diary sample were living in Scotland and the Northern region, whereas from population 

estimates we would expect 17%. 

Without weighting for these differential response effects, estimates for different groups, 

for example, mean daily intake of energy in different social class groups, would be 

biased estimates, because in particular they under represent men and the youngest age 

group. To correct for this the data presented in this report have been weighted using a 

combined weight based on a weighting factor for differential sampling probabilities and 

weighting for differential non-response. In line with the recommendations in the review 

7

carried out by the University of Southampton, weighting factors were derived to 

compensate for differential non-response by comparing the proportions, by sex, age and 

region, taking part in the survey with the corresponding proportion in the population 

using population estimates. Weighting factors are calculated separately for the 

responding and diary sample and for the sample co-operating with each of the different 

survey components. Further details of the weighting procedures are given in Appendix 

D. 

Table 2.10 shows the sex, age and regional distribution of the responding and diary 

samples before and after weighting. After weighting the responding and diary samples 

comprise 48% men and 52% women 13 . The proportion of men and women aged 19 to 

24 years has increased from 8% and 9% to 13% and 12% respectively. 

The greater number of cases processed in Wave 4, the result of reissued cases from 

earlier waves and the steps outlined above to improve response, resulted in 34% of the 

dietary records being completed in this wave. This compares with 19% of diaries being 

completed in Wave 1, 22% in Wave 2, and 25% in Wave 3. Fieldwork for surveys in the 

NDNS programme has always been carried out over a 12-month period to ensure that 

any seasonality in eating behaviour and seasonality in the nutrient composition of certain 

foods is adequately covered. The disproportionate number of diaries completed in the 

different waves has, therefore, implications in terms of any seasonality effects. In 

considering whether to weight for wave of completion to control for any seasonality 

effects, we examined the demographic profile of diary respondents by wave and the 

effect of weighting for differential non-response. The demographic profile of Wave 4 

diary respondents suggests that not only were a higher number of diaries completed in 

this wave, but the differential non-response experienced in earlier waves was not so 

apparent. The weighting by sex, age and region has therefore a greater effect on Wave 

1 than on Wave 4 and reduces the non-response bias that was particularly evident in 

Wave 1. It was not, therefore, considered necessary to also weight for wave of 

completion. 

(Tables 2.9 and 2.10) 

8


The following sections describe the characteristics of the respondents in relation to the 

main survey classificatory variables. Where possible comparative data from the 2000 

GHS are presented. The following sections present weighted data, bases in the tables 

are weighted bases scaled back to the number of cases in the responding and diary 

samples. 

2.4.1 Region 

Respondents were classified according to the standard region in which they lived 14 . The 

distributions of the responding sample and the diary samples are compared in Table 

2.11 with data from the 2000 GHS. The sample size within each of the standard regions 

shown is too small to allow significant differences to be identified in results presented at 

this level of disaggregation. To provide adequate numbers for analysis the standard 

government regions have been aggregated into four broad regions – Scotland; Northern; 

Central and South West regions of England and Wales; and London and the South East. 

A map showing the standard and aggregated regions and a list of the counties they 

contain is shown in Figure 2.1. 

Table 2.11 shows the regional distribution of the responding and diary samples 

compared to the 2000 GHS, and Table 2.12 the regional composition of the diary sample 

by sex and age of the respondent. Overall, 8% of the diary sample were living in 

Scotland, 27% in the Northern region, 36% in Central and South West regions of 

England and in Wales and 30% in London and the South East. 

(Tables 2.11 and 2.12) 


Throughout the reports of this survey analysis using social class information is based on 

the social class of the household reference person (HRP). Generally, within all 

government social surveys, HRP is now used instead of head of household (HOH). 

HRP is preferred because it is available for the largest number of cases, and is less 

dependent on age and sex differences between respondents. It is more useful as a 

generalised indicator of the economic position of a household and allows comparisons 

with other data sources. The main changes from the HOH definition are that female 

9

householders are defined as the HRP, and in the case of joint householders, income 

then age, rather than sex then age is used to define the HRP. This means that more 

women are defined as the HRP than would have been defined as the HOH 15 . Social 

class was derived for the HRP from occupation information collected during the dietary 

interview 16 . 

In order to provide adequate numbers for some of the analyses the standard categories 

for social class were collapsed into three groups as follows: 

Non-manual Social Classes I and II – professional, managerial and technical 

professions; 

Social Class IIINM – skilled non-manual occupations. 

Manual Social Class IIIM – skilled manual occupations; 

Social Classes IV and V – unskilled occupations. 

Unclassified those who were not allocated a social class either because their 

job was inadequately described, they were a member of the 

armed forces, had never worked, or where it was not known 

whether they had ever worked. 

Table 2.13 shows the social class distribution of the HRP for the responding and diary 

samples and the 2000 GHS. The majority of the HRPs in both the responding and diary 

samples, 54% and 56%, were classified as being from non-manual social classes (social 

classes I and II, and III non-manual). Over two-fifths of the HRPs were classified as 

being from social class I and II, 42% of the responding and 43% of the diary sample 

respectively, and 18% of both samples from social classes IV and V. A lower proportion 

of NDNS respondents than 2000 GHS respondents were in a household where the HRP 

was classified as from social class III non-manual, 12% of the responding and 13% of 

the diary sample compared with 16% of the 2000 GHS sample. Among the diary 

sample, a higher proportion of HRPs were classified as from social classes I and II than 

in the 2000 GHS. 

10

Table 2.14 shows the HRP social class distribution by sex and age of the respondent for 

the diary sample. Overall, 57% of men and 55% of women who completed the dietary 

record were from households where the HRP was classified as from a non-manual 

social class. 

Table 2.15 shows the social class distribution of the HRP by region for the diary sample 

and for the 2000 GHS. Over two-thirds, 68%, of diary respondents living in London and 

the South East were in a household where the HRP was classified as being from a nonmanual 

social class compared with about half of diary respondents living in Scotland 

(49%), Northern (49%), and Central and South West regions of England and in Wales 

(53%). Less than a third, 30%, of those in London and the South East had a manual 

home background compared with 43% of those in Central and South West regions of 

England and in Wales, and 48% and 50% of those in Scotland and the Northern region 

respectively. 



At the dietary interview, information was collected about all members of the respondent's 

household. Table 2.16 shows the number of adults per household for the responding 

and diary samples. The majority of respondents lived in a household containing two 

adults, 57% of the responding sample and 58% of the diary sample. A further 16% of 

the responding sample and 15% of the diary sample lived in a household where they 

were the only adult, while 10% lived in a household containing four or more adults. 

Information on members of the household was also used to classify respondents 

according to household composition. The five household types are: 

1 respondents living alone; 

2 those living with a spouse/partner with no dependent children; 

3 those living with a spouse/partner with dependent children; 

4 those living with no spouse/partner and no dependent children, but with other 

adults; and 

5 those living with no spouse/partner, with dependent children. 

11

Dependent children are defined as children of the respondent who are under the age of 

16, or aged 16 to 18 and in full-time education. As with the 1986/87 Adults Survey, there 

were insufficient numbers of men living with dependent children but no spouse/partner to 

be identified separately. Therefore, for men category five is merged with category three. 

Table 2.17 shows the household composition of the responding and diary samples for 

men and women separately. The majority of respondents were married or living with a 

spouse/partner, either with or without dependent children. Of the responding sample, 

40% were living with a spouse/partner with no dependent children, and 29% were living 

with a spouse/partner with dependent children. One eighth (12%) of the sample were 

living alone, this compares with 7% in the 1986/87 Adults Survey. Lone parents 

represented 4% of the sample, the same proportion as in the 1986/87 Adults Survey. 

The remaining 14% were living with other adults but not with a spouse/partner. This 

includes respondents who were living with their parents and those living with other 

unrelated adults. 

As Table 2.18 shows there were differences in the distributions of household 

composition by the age of the respondent (diary sample). Nearly three-quarters of men 

and women aged 50 to 64 years were living with a spouse/partner and no dependent 

children, a higher proportion than in any other age group. Additionally, a higher 

proportion of women aged 50 to 64 years were living alone than those aged 25 to 49 

years, 17% and 8% respectively. Seventy-one per cent of men and 38% of women aged 

19 to 24 years were living with other adults, a higher proportion than in any other age 

group. Men aged 25 to 34 years were also more likely than those aged 35 to 64 years to 

be living with other adults. Men aged 35 to 49 years were more likely than the youngest 

group of men to be living with a spouse, and a higher proportion of both men and women 

aged 25 to 49 were living with a dependent child (with or without spouse/partner) 

compared to the youngest and oldest groups. 


2.4.4 Employment Status 

Occupation information collected during the dietary interview was used to derive 

employment status of the respondent. As shown in Table 2.19 only 3% of the 

responding and diary samples (and 2000 GHS) were classified as unemployed. In the 

12

1986/87 Adults Survey the proportion classified as unemployed was 7%. The most likely 

reason for the lower proportion in this NDNS is the change in the economic climate 

between surveys, with the general level of unemployment being much higher in the midlate 

1980's than in 2000/2001. The small number of respondents classified as 

unemployed would make it impossible to check reliably for significant differences 

between, for example, estimates of nutrient intake by employment status. It was 

decided therefore to use economic activity as a more appropriate indicator. This 

categorises unemployed and working respondents as economically active and others as 

economically inactive. Economically inactive includes, for example, those who are 

retired and those who are at home looking after children. 

Nearly 80% of respondents were categorised as economically active. Men were more 

likely than women to be economically active, among the responding sample 88% 

compared with 72%. Among women respondents, looking after the family/home was the 

main reason for being economically inactive. 

Table 2.20 shows economic activity status of the respondent by sex, age and region for 

the diary sample. Over 90% of men aged 19 to 49 years were economically active 

compared with 76% of those aged 50 to 64 years. The proportion of women classified 

as economically active decreased from 84% of those aged 19 to 24 years to 55% of the 

oldest group. It is likely that the oldest age group will include those, especially men, who 

have taken early retirement, and will to some extent reflect generational differences in 

patterns of women working. Within each age group a lower proportion of women were 

economically active than men. Seventy-four per cent of respondents in Scotland were 

economically active, 76% of those in the Northern region, 81% of those in Central and 

South West regions of England and in Wales and 83% of those in London and the South 

East. 

(Tables 2.19 and 2.20) 


The composition of an individual’s diet is influenced by a variety of factors and there is a 

growing literature that shows income is an important consideration in an individual’s 

decisions about diet, particularly when resources are limited 17 . Detailed information 

13

about income was not collected in the survey as it might have affected co-operation with 

other components. Instead, the respondent was asked to choose from a prompt card 

the range of the household's gross weekly or annual income 18 . Information was also 

collected on whether anyone in the household was currently in receipt of certain state 

benefits – Working Families Tax Credit, Income support, and (Income-related) Job 

Seeker’s Allowance. 

Gross weekly household income 

Table 2.21 shows gross weekly household income by sex and age of the respondent. 

The age distribution within income group varies. The proportion of men and women in 

the youngest and oldest age groups living in a household in the lowest income band is 

greater than the proportion living in a household in the highest income band. For 

example, among men living in a household with an income of less than £160 per week 

18% were aged 19 to 24 and 35% aged 50 to 64 years. In the highest income group, 

£600 or more per week, the proportions were 9% and 27% respectively. 

Household receipt of benefits 

Overall, 16% of the responding sample and 15% of the diary sample were living in 

households in receipt of one or more of the prompted state benefits. For those who kept 

the dietary record, 5% of households were receiving Working Families Tax Credit, 8% 

Income Support, and 3% Job Seeker’s Allowance. 

Proportionally, half as many men as women were in households in receipt of Income 

Support, 6% and 12% of the responding sample respectively. Men were also less likely 

to be in households in receipt of any of the prompted benefits, 14% and 18% of the 

responding sample. 

Table 2.23 shows that the proportion of respondents living in households in receipt of 

benefits declined with age, but only significantly for women, from 28% of those aged 19 

to 24 years to 10% of those aged 50 to 64 years. The relationship between the age of 

the respondent and receipt of benefits should be borne in mind when interpreting 

nutrient intake and other data from the survey which appear to show differences 

associated with the receipt of benefits. 

14

A lower proportion of diary respondents in London and the South East were in 

households in receipt of at least one of the prompted benefits, 12%, compared with diary 

respondents living in the Northern region, 19%. 



Information was collected during the dietary interview about the highest education 

qualification level attained by the respondent. Overall, 18% of the responding and 19% 

of the diary sample had a degree or equivalent, a similar proportion had no 

qualifications. 

Over a fifth, 22%, of men in the responding and diary samples has a degree level 

qualification compared with 14% of women in the responding sample and 15% in the 

diary sample. Men were also more likely to have a higher education qualification below 

degree level. 

Table 2.25 shows that the proportion of the diary sample who had no qualifications 

increased with age from 8% of those aged 19 to 24 years to 31% of those aged 50 to 64 

years. Those aged 35 to 49 years were more likely than those aged 19 to 24 to have a 

higher education qualification (below degree level), and were also more likely than those 

aged 25 to 34 years to have no qualifications. 

(Tables 2.24 and 2.25) 


Although it was intended that the respondent would keep their own diary, it was 

recognised that they might not be the person responsible for the preparation of meals in 

the household. If, for example, the respondent’s spouse did most of the cooking and 

food preparation (s)he was also instructed in how to use the food scales and make 

entries in the diary. 

Overall, in 88% of cases the respondent was the main diary keeper. There were 

differences by sex, with 79% of men being the main diary keeper compared with 96% of 

women. Spouses/partners and other relatives in the household were the main diary 

keepers for a higher proportion of men than women. 

15

For men, but not women, the identity of the main diary keeper varied by age. Nearly one 

quarter, 23%, of men aged 50 to 64 years said their spouse/partner was the main diary 

keeper, whereas for 18% of men aged 19 to 24 years the main diary keeper was another 

relative in the household. Indeed, men aged 19 to 24 were less likely than all other age 

groups to have had a spouse/partner as the main diary keeper. The main diary keeper 

was the respondent for a higher proportion of men aged 35 to 49 years than for the 

oldest men. These differences are likely to be the result of the different life situations of 

these age groups, with the younger men less likely to be married and still living at home, 

and also generational differences with the spouses of older men doing most of the 

cooking. 

(Table 2.26) 

2.4.8 Unwell 

At the end of the seven-day recording period, respondents completing the dietary diary 

were asked whether they had been unwell during the period of the record and, if they 

had, whether this had affected their eating habits. In particular, respondents were asked 

whether they had suffered from diarrhoea, been sick or vomited, ill with cold or flu, ill with 

asthma, or been ill in any other way. 

Table 2.27 shows that overall 19% of respondents had been unwell during the recording 

week, but only 11% said that their eating had been affected. Women were more likely 

than men to say that they had felt unwell and their eating had been affected, 14% and 

8% respectively. 

(Table 2.27) 


At the interview at the end of the recording period respondents were asked if they had 

taken prescribed medicines during the diary-keeping period. Those who did not keep a 

diary were asked if they were currently taking prescribed medicines. Table 2.28 shows 

that a significantly higher proportion of women reported taking a prescribed medicine, 

47% compared with 23% of men. Among women, 2% said they were taking prescribed 

folic acid, 28% of women aged under 50 years said they were taking the contraceptive 

16

pill, injections or implants, and 31% of women aged 40 years and over said they were 

using hormone-replacement therapy (HRT). 

The proportion of men taking a prescribed medicine increased with age from 8% of 

those aged 19 to 24 years to 40% of men aged 50 to 64. Among women prescribed 

medicine taking, including the oral contraceptive, HRT and folic acid, decreased from 

53% of those aged 19 to 24 years to 38% of those aged 35 to 49 years before increasing 

again to 57% among the oldest age group. The proportion that reported taking the 

contraceptive pill decreased with age with a corresponding increase in the proportion 

using HRT. 

(Table 2.28) 


All respondents were asked if they smoked cigarettes and if so how many they smoked 

daily. Respondents were classified as non-smokers, light smokers (smoking fewer than 

20 cigarettes daily), and heavy smokers (smoking 20 or more cigarettes a day) 19 . The 

prevalence of smoking is of particular interest in relation to blood pressure and to the 

results of the blood and urine sample analyses. Results are therefore reported here for 

the total responding sample. 

Approximately two-thirds, 68%, of all respondents said they were non-smokers. Fourfifths 

of the oldest men, and nearly three-quarters of the oldest women, were nonsmokers 

compared with just over half of the youngest group of men and women. There 

was a corresponding decrease with age for both men and women in the proportion who 

were classified as light smokers, from 41% and 35% of those aged 19 to 24 years to 8% 

and 17% of the oldest group of men and women. There were no significant differences 

in the proportion of heavy smokers by age for men or women. 

(Table 2.29) 

17


1 Walker A, Maher J, Coulthard M, Goddard E and Thomas M. Living in Britain – Results 

from the 2000 General Household Survey. TSO (London, 2001). 

The General Household Survey (GHS) is a multi-purpose continuous survey carried out 

by the Social Survey Division of the Office for National Statistics (ONS) which collects 

information on a range of topics from people living in private households in Great Britain. 

The 2000 GHS was carried out between April 2000 and March 2001, the set sample size 

was 13,250, and the response rate was 67%. Comparison data is from households 

containing at least one person aged 19 to 64 years: 8,221 households and 11,400 

individuals unweighted, and 19,572,762 households, 34,733,471 individuals weighted 

and grossed. 

2 

In response tables ‘fieldwork wave’ is defined as the wave in which the case was 

completed. 

3 Initially 1140 addresses were issued per wave. This was increased from Wave 2 to 1520 

addresses, 40 in each quota of work. In Wave 3, 27 addresses were withdrawn. These 

were unapproachable due to access restrictions in place at the time because of the foot 

and mouth outbreak. 

4 The reasons for refusing were asked of those who refused at the doorstep or during the 

dietary interview. This was not asked of those who refused directly to HQ. Respondents 

could give up to three reasons for refusing. 

5 Response rates are based on those who consented to making a 24-hour urine collection, 

and those for whom a sample was obtained. Samples were taken from the full 24-hour 

collection. Not all the samples were analysed – some were damaged, or deteriorated in 

transit. Details of the numbers of urine samples analysed and reported on are given in 

Chapter 3 'Minerals and urinary analytes' of Volume 3 'Micronutrient intake'. 

6 

Gregory J, Foster K, Tyler H, Wiseman M. The Dietary and Nutritional Survey of British 


7 Martin J, Matheson J. Responses to declining response rates on government surveys. 

Survey Methodology Bulletin 1999; 45: 33-37. 

8 Addresses that were returned to the office coded as refusals or non-contacts were 

considered for reissue. Where it was thought that a non-productive case might result in 

at least a dietary interview, for example where the selected respondent said they were 

too busy at the time of the original call but would be available at a later date, these 

addresses were issued to interviewers working in subsequent waves of fieldwork. 

9 

Elliot D. Weighting for non-response - a survey researcher's guide. OPCS (London, 

1991). 

10 The full report appears as Appendix E of the Technical Report. The evaluation completed 

by the University of Southampton was undertaken before the end of fieldwork. The data 

that appear in their report and supporting tables do not therefore represent the final 

response figures as shown in Table 2.1. 

11 The report by the University of Southampton suggested two regional post-strata within 

18

age/sex groups: Scotland versus the rest. However, given the small numbers in age-sex 

group cells within the sample in Scotland, ONS methodologists suggested two regional 

strata of: Scotland and Northern region; Central and South West regions of England and 

Wales and London and the South East. 

12 Population estimates are based on data from the Labour Force Survey December 2000 

to February 2001 adjusted to the private household population. 

13 As the population based weighting is calculated for age-sex groups within region, the 

resulting proportions will not be exactly as the distribution of the population for sex, age 

or region alone. 

14 The majority of surveys undertaken by SSD code region to the 12 Government Office 

Regions (GOR). To maintain consistency with previous NDNS surveys, region has been 

coded to the 11 Standard Statistical Regions (SSR). In respect of the four regions used 

in analyses of the data, using SSR instead of GOR makes very little difference. A small 

number of respondents that were classified as living in London and the South East using 

SSR would have been coded as living in Central and South West regions of England and 

in Wales using the GOR definition. 

15 Estimates of the proportions of households in which the reference person changes under 

the new definition are between 11% (Omnibus Survey) and 14% (GHS). Households 

consisting of a single adult or a sole male householder will not change and in many other 

households the new definition in practice results in the same person being selected. Part 

of the change is due to sole female householders who are living with a non-householder 

partner being defined as the HRP but not the HOH (5% Omnibus Survey, 4% GHS 

estimates). The remainder is due to the use of income (or age) to choose between joint 

householders resulting in a different person being selected. 

16 The classification of social class is based on the Registrar General's Standard 

Occupation Classification (1990). In April 2002 ONS moved to a new socio-economic 

classification, National Statistics Socio-economic Classification (NS-SEC) which is based 

on the Standard Occupation Classification 2000. An NS-SEC user manual was published 

on the National Statistics website in March 2001. 

17 Department of Health. Low Income Food Nutrition and Health: Strategies for 

Improvement. A report from the low income project team to the Nutrition Task Force. 

Department of Health (London, 1996). 

18 The respondent was asked to indicate the gross income for the household. It is possible 

that the respondent may not have been aware of the income levels of other people in the 

household and may, therefore, have guessed the level for the household. Household 

income figures are therefore an estimate of household income. 

19 The classification of smokers is based on the classification used in the 2000 GHS. 

19

Table 2.1 Response to the dietary interview and 7-day dietary record by wave of fieldwork* 

Unweighted data Numbers and percentages 

Wave of fieldwork 

All 

Wave 1 : July to Wave 2 : October Wave 3 : January Wave 4 : April to 

September 

to December 

to March 

June 

Set sample = 100% 1098 100 1397 100 1450 100 1728 100 5673 100 

Ineligible 382 35 514 37 515 36 558 32 1969 35 

Eligible sample = 100% 716 100 883 100 935 100 1170 100 3704 100 

Non-contacts 12 2 24 3 23 2 30 3 89 2 

Refusals 271 38 369 42 364 39 360 31 1364 37 

Co-operation with: 

dietary interview 433 60 490 56 548 59 780 67 2251 61 

seven-day dietary record 325 45 385 44 429 46 585 50 1724 47 

* For productive cases, fieldwork wave is defined as the wave (quarter) in which the dietary interview took place; for unproductive cases, fieldwork wave is the wave 

in which the case was issued (or reissued).

Table 2.2 Co-operation with the 7-day dietary record by sex and age of respondent and 

social class of household reference person 


Sex and age of respondent and 

Dietary 

7-day dietary diary 

social class of household 

interview 

reference person 

No. No. as % of 

responding 

sample 

Men aged (years): 

19-24 86 61 71 

25-34 219 160 73 

35-49 394 303 77 

50-64 309 242 78 

All 1008 766 76 

Women aged (years): 

19-24 109 78 72 

25-34 277 211 76 

35-49 487 379 78 

50-64 370 290 78 

All 1243 958 77 

Social class of household reference person 

Non-manual 1243 970 78 

Manual 944 713 76 

All 2251 1724 77

Table 2.3 Co-operation with anthropometric measurements and blood pressure by wave of fieldwork* 


Measurement Wave of fieldwork 

All 

Wave 1 : July to Wave 2 : October to Wave 3 : January to Wave 4 : April to June 

September 

December 

March 

Weight 

measurements made 356 405 431 609 1801 

as % of responding sample 82 83 79 78 80 

as % of diary sample 97 96 92 94 95 

Height 




Hip and waist circumferences 




Blood pressure 




* Fieldwork wave is defined as the wave (quarter) in which the case was issued (or reissued) for interview.

Table 2.4 Co-operation with anthropometric measurements and blood pressure by sex and age of respondent 


Measurement Men aged (years): All Women aged (years): 

All 

19-24 25-34 35-49 50-64 men 19-24 25-34 35-49 50-64 women 

Weight 

measurements made 65 171 329 250 815 83 213 396 294 986 

as % of responding sample 76 78 84 81 81 76 77 81 80 79 

as % of diary sample 93 94 97 94 95 87 94 96 94 94 

Height 





measurements made 64 170 328 246 808 82 213 387 293 975 






as % of diary sample 90 94 96 93 94 87 92 92 91 91

Table 2.5 Co-operation with anthropometric measurements and blood pressure by social class of 

household reference person 

Unweighted data 

Measurement 


Non- 

Manual 

manual 

Weight 

measurements made 1026 738 1801 

as % of responding sample 82 78 80 

as % of diary sample 96 94 95 

Height 












* Includes those who could not be allocated to a social class, either because their job was inadequately described, they were a 

member of the armed forces, had never worked, or it was not known whether they had ever worked. 

All*

Table 2.6 Co-operation with the 24-hour urine collection by wave of fieldwork, sex and age of respondent and social class of household 



Consent obtained: 

Samples obtained: 

No. As percentage of: No. As percentage of: 

responding diary 

responding diary consenting 

sample sample 

sample sample sample 

Fieldwork wave 

Wave 1 304 70 88 275 64 81 90 

Wave 2 362 74 89 344 70 84 95 

Wave 3 334 61 76 299 55 69 90 

Wave 4 491 63 80 440 56 72 90 

Sex and age of respondent 


19-24 46 54 75 38 44 62 83 

25-34 131 60 76 120 55 70 92 

35-49 282 72 89 259 66 82 92 

50-64 211 68 84 199 64 79 94 

All 670 66 84 616 61 77 92 


19-24 67 62 74 57 52 65 85 

25-34 178 64 81 158 57 72 89 

35-49 331 68 83 299 61 75 90 

50-64 245 66 82 228 62 77 93 

All 821 66 82 742 60 74 90 


Non-manual 841 68 83 777 62 77 92 

Manual 619 66 83 556 59 75 90 

All 1491 66 83 1358 60 76 91

Table 2.7 Co-operation with blood sample by wave of fieldwork, sex and age of respondent and social class of household reference person 


Consent obtained: Venepuncture attempted: Blood sample obtained: 

No. as percentage of: No. as percentage of: No. as percentage of: 

responding 

sample 

diary 

sample 

responding 

sample 

diary 

sample 

consenting 

sample 

responding 

sample 

diary 

sample 

consenting 

sample 


Wave 1 290 67 83 284 66 82 98 278 64 78 96 

Wave 2 328 67 81 320 65 79 98 311 64 77 95 

Wave 3 325 59 72 315 58 71 97 313 57 70 96 

Wave 4 476 61 77 460 59 75 97 442 57 72 93 



19-24 49 57 74 48 56 72 98 48 56 72 98 

35-34 125 57 72 121 55 70 97 119 54 69 95 

35-49 262 66 82 256 65 80 98 253 64 79 97 

50-64 205 66 81 197 64 78 96 194 63 77 95 

All 641 64 79 622 62 77 97 614 61 76 96 


19-24 61 56 72 58 53 70 95 54 50 65 89 

35-34 163 59 74 161 58 73 99 158 57 72 97 

35-49 319 66 79 313 64 77 98 305 63 75 96 

50-64 235 64 79 225 61 76 96 213 58 72 91 

All 778 63 77 757 61 75 98 730 59 73 94 


Non-manual 809 65 79 785 63 77 97 765 62 75 95 

Manual 579 61 77 764 60 75 132 550 58 73 95 

All 1419 63 78 1379 61 76 97 1344 60 74 95

Table 2.8 Co-operation with self-tooth count by wave of fieldwork, sex and age of respondent 

and social class of household reference person 


Respondents who had some/all of their own natural teeth 

Self-tooth count undertaken 

No. as percentage of: 

responding 

sample 

diary 

sample 


Wave 1 326 79 97 

Wave 2 400 85 96 

Wave 3 432 82 96 

Wave 4 579 77 95 



19-24 65 76 97 

25-34 169 78 96 

35-49 320 83 96 

50-64 235 83 96 

All 789 81 96 


19-24 85 78 92 

25-34 215 78 96 

35-49 380 80 95 

50-64 268 82 98 

All 948 80 96 


Non-manual 991 82 96 

Manual 704 80 96 

All with some/all own teeth 1737 80 96

Table 2.9 Region, sex and age of respondent for responding and diary samples compared with population estimates 

Unweighted data Percentages 

Age of respondent 

Region and sex of respondent 

(years) 

Men All men Women All women 

Scotland 

Rest of 

Scotland 

Rest of 

and 

Great 

and 

Great 

Northern 

Britain 

Northern 

Britain 

Responding sample 

19-24 10 8 8 8 9 9 

25-34 20 22 22 23 22 22 

35-49 38 37 39 40 38 39 

50-64 32 30 31 28 30 30 

Base 347 661 1008 452 791 1243 

All ages 15% 29% 45% 20% 35% 55% 

Diary sample 

19-24 8 8 8 8 8 8 

25-34 20 21 21 23 21 22 

35-49 40 39 40 41 39 40 

50-64 32 31 32 28 31 30 

Base 248 518 766 326 632 958 

All ages 14% 30% 44% 19% 37% 56% 

Population estimates 

19-24 12 12 12 12 12 12 

25-34 24 25 24 23 24 24 

35-49 36 36 36 36 36 36 

50-64 28 28 28 29 29 28 

Base 5909644 11611211 17520855 5862948 11406263 17269211 

All ages 17% 33% 50% 17% 33% 50% 

* Population projections based on data from Labour Force Survey December 2000 to February 2001 adjusted to private household population.

Table 2.10 Region, sex and age of respondent for responding and diary samples 

Percentages 

Age of respondent (years) Region and sex of respondent 

Men 

All men 

Women 

All women 

Scotland and Northern Rest of Great Britain Scotland and Northern Rest of Great Britain 

Unweighted Weighted Unweighted Weighted Unweighted Weighted Unweighted Weighted Unweighted Weighted Unweighted Weighted 

Responding sample 

19-24 10 13 8 13 8 13 8 10 9 12 9 12 

25-34 20 24 22 28 22 26 23 24 22 24 22 24 

35-49 38 35 37 27 39 30 40 36 38 35 39 36 

50-64 32 28 30 32 31 30 28 30 30 28 30 29 

Base 347 401 661 687 1008 1088 452 385 791 778 1243 1163 

All ages 15% 18% 29% 30% 45% 48% 20% 17% 35% 35% 55% 52% 

Diary sample 

19-24 8 11 8 14 8 13 8 10 8 13 8 12 

25-34 20 24 21 28 21 26 23 24 21 24 22 24 

35-49 40 36 39 27 40 30 41 37 39 35 40 36 

50-64 32 29 31 31 32 30 28 30 31 29 30 29 

Base 248 299 518 533 766 833 326 295 632 595 958 891 

All ages 14% 17% 30% 31% 44% 48% 19% 17% 37% 34% 56% 52%

Table 2.11 Regional distribution of responding and diary samples compared to 2000 GHS* 

Percentages 

Region Responding sample Diary sample 2000 GHS* 

Scotland 8 8 9 

North 6 5 6 

Yorkshire & Humberside 9 9 9 

North West 12 12 11 

Northern 27 27 26 

East Midlands 6 6 7 

East Anglia 6 6 4 

West Midlands 10 10 9 

South West 9 10 9 

Wales 5 4 5 

Central, South West and Wales 35 36 34 

London 10 10 13 

Rest of South East 20 20 19 

London and South East 30 30 32 

Base 2251 1724 11400 

* 2000 General Household Survey: weighted data for respondents aged 19 to 64 years.

Table 2.12 Region by sex and age of respondent 

Diary sample Percentages 

Region Men aged (years): All Women aged (years): 

All 


Scotland 6 6 10 9 8 7 10 7 6 7 

Northern 24 28 33 25 28 21 23 27 28 26 

Central, South West and Wales 38 38 29 38 35 41 38 36 35 37 

London and the South East 32 29 28 28 29 31 29 30 31 30 

Base 108 219 253 253 833 104 210 318 259 891

Table 2.13 Social class of household reference person by sex of respondent for responding and diary samples compared with 2000 

GHS 

Social class of household 


Responding sample All Diary sample All 

Percentages 

2000 GHS* 

Men Women Men Women 

I and II 43 42 42 44 42 43 40 

III non-manual 13 12 12 13 12 13 16 

III manual 26 23 24 24 24 24 23 

IV and V 17 19 18 17 18 18 18 

Never worked/ inadequate 

information** 2 4 3 2 3 3 3 

Base 1088 1163 2251 833 891 1724 6411 

* 2000 General Household Survey: weighted data from a subsample of households contained at least one adult aged 19 to 64 years. 

** Includes those who could not be allocated to a social class, either because their job was inadequately described, they were a member of the armed forces, had 

never worked, or it was not known whether they had ever worked.

Table 2.14 Social class of household reference person by sex and age of respondent 



Men aged (years): All Women aged (years): 

All 


19-24 25-34 35-49 50-64 men 

19-24 25-34 35-49 50-64 women 

Non-manual 44 57 58 61 57 50 56 55 56 55 

Manual 44 41 42 39 41 38 41 43 43 42 

Unclassified* 12 2 1 - 2 12 3 2 1 3 

Base 108 219 253 253 833 104 210 318 259 891 

* Includes those not assigned a social class because their job was inadequately described, they were a member of the armed forces, had never worked or it was not known whether 

they had ever worked.

Table 2.15 Social class of household reference person by region compared with 2000 GHS 



NDNS All 2000 GHS* All 


Scotland Northern Central, London 

Scotland Northern Central, London 

South West and the 

South West and the 

and Wales South East 

and Wales South East 

Non-manual 49 49 53 68 56 56 48 52 66 56 

Manual 48 50 43 30 41 41 49 46 32 42 

Unclassified** 3 2 4 2 3 3 3 3 2 3 

Base 131 463 621 508 1724 561 1655 2181 2014 6411 

* 2000 General Household Survey: weighted data from a subsample of households contained at least one adult aged 19 to 64 years. 

** Includes those not assigned a social class because their job was inadequately described, they were a member of the armed forces, had never worked or it was not known whether they 

had ever worked.

Table 2.16 Number of adults per household by sex of respondent for responding and diary samples 

Number of adults in 

respondent's household 

Responding sample All Diary sample 

Percentages 

All 


One 13 18 16 13 17 15 

Two 60 55 57 60 56 58 

Three 16 18 17 17 17 17 

Four or more 10 10 10 11 9 10 

Base 1088 1163 2251 833 891 1724

Table 2.17 Household composition by sex of respondent for responding and diary samples 

Household composition Responding sample All Diary sample 

Percentages 

All 


Living alone 13 11 12 12 11 11 

Living with spouse/partner: 

no dependent children 41 39 40 40 41 40 

with dependent children 30 29 29 30 29 30 

Living with no spouse/partner: 

no dependent children, with others 17 12 14 18 11 14 

with dependent children* - 8 4 - 8 4 

Base 1088 1163 2251 833 891 1724 

* Due to small numbers in the sample, men living with no spouse/partner and with dependent children are all included in the category 'Living with 

spouse/partner, with dependent children'.

Table 2.18 Household composition by sex and age of respondent 


Household composition Men aged (years): All Women aged (years): 

All 



Living alone 6 12 12 15 12 9 8 8 17 11 

Living with spouse/partner: 

no dependent children 12 26 31 74 40 32 25 28 73 41 

with dependent children 10 40 52 9 30 11 41 50 2 29 

Living with no spouse/partner: 

no dependent children, with others 

71 22 6 3 18 38 12 5 7 11 

with dependent children* - - - - 11 14 9 1 8 

Base 108 219 253 253 833 104 210 318 259 891 

* Due to small numbers in the sample, men living with no spouse/partner and with dependent children are all included in the category 'Living with spouse/partner, with dependent 

children'.

Table 2.19 Employment status of respondent by sex for responding and diary samples compared with 2000 GHS* 

Employment status of respondent Responding sample All Diary sample All 2000 GHS* 

Percentages 

All 

Men Women Men Women Men Women 

Employment status (economically active) 

Working 84 69 76 84 70 77 80 68 74 

Unemployed 4 3 3 4 2 3 4 2 3 

Economically inactive 12 28 21 12 27 20 15 29 22 

Base 1088 1163 2251 833 891 1724 5913 11,400 

* 2000 General Household Survey: weighted data for respondents aged 19 to 64 years.

Table 2.21 Gross weekly household income by sex and age of respondent 


Sex and age of respondent (years) Gross weekly household income All 

Less than £160 to less £280 to less £400 to less £600 or 

Not 

£160 than £280 than £400 than £600 

more answered* 


19-24 18 15 10 17 9 [2] 13 

25-34 25 19 33 25 28 - 26 

35-49 22 22 32 28 36 [2] 30 

50-64 35 45 24 30 27 [7] 30 

Base 79 74 124 219 326 11 833 


19-24 22 5 12 12 9 [11] 12 

25-34 20 28 27 20 25 [2] 24 

35-49 23 35 32 40 42 [3] 36 

50-64 34 33 30 28 24 [14] 29 

Base 102 145 128 189 296 31 891 

* Figures in [ ] are actual numbers and not percentages.

Table 2.22 Benefits being received by the household* for responding and diary samples by sex 

Benefits being received by the household Responding sample All Diary sample 

Percentages 

All 


Receiving: 

Working Families Tax Credit** 6 6 6 6 5 5 

Income Support*** 6 12 9 6 11 8 

(Income-related) Job Seeker's Allowance*** 3 2 2 3 2 3 

At least one of the above 14 18 16 13 17 15 

Base 1088 1163 2251 833 891 1724 

* Receipt of benefits was asked of respondent about themselves, their partner or anyone else in the household. 

** Asked if anyone is currently receiving. 

*** Asked if anyone has received in the 14 days prior to placement interview.

Table 2.23 Whether respondent's household * is in receipt of benefits by sex 

and age of respondent and region 


Sex and age of respondent and 

region 

% receiving benefits Base 


19-24 15 108 

25-34 15 219 

35-49 15 253 

50-64 10 253 

All 13 833 


19-24 28 104 

25-34 19 210 

35-49 17 318 

50-64 10 259 

All 17 891 

Region 

Scotland 18 131 

Northern 19 463 

Central, South West and Wales 14 621 

London and the South East 12 508 

All 15 1724 

* Receipt of benefits was asked of the respondent about themselves, their partner or anyone 

else in the household.

Table 2.24 Respondent's highest educational qualification level by sex for responding and diary samples 

Respondent's highest educational qualification 

level 

Responding sample All Diary sample 

Percentages 

All 


Degree or equivalent 22 14 18 22 15 19 

Higher education below degree level 16 12 14 17 11 14 

GCE 'A' level or equivalent 12 11 11 12 11 12 

GCSE Grades A-C or equivalent 25 33 29 26 34 30 

GCSE Grades D-G or equivalent 6 8 7 6 7 7 

Other qualifications 3 3 3 3 4 3 

No qualifications 16 20 18 14 18 16 

Base 1086 1162 2248 832 891 1723

Table 2.25 Respondent's highest educational qualification level by age of respondent 


Respondent's highest educational qualification 

level 

Age of respondent (years): All 

19-24 25-34 35-49 50-64 

Degree or equivalent 15 22 20 16 19 

Higher education below degree level 7 15 16 13 14 

GCE 'A' level or equivalent 17 12 12 8 12 

GCSE Grades A-C or equivalent 40 37 30 19 30 

GCSE Grades D-G or equivalent 11 4 5 9 7 

Other qualifications 2 3 4 3 3 

No qualifications 8 7 13 31 16 

Base 212 429 571 511 1723

Table 2.26 Main diary keeper by sex and age of respondent 

Those who completed a dietary record and post-diary interview Percentages 

Main diary keeper Men aged (years): All Women aged (years): All All 



Respondent 78 79 84 73 79 90 99 97 95 96 88 

Respondent's spouse/partner 2 17 15 23 16 7 1 2 5 3 9 

Other relative in household 18 4 - 0 4 3 1 0 - 1 2 

Other person 2 1 1 3 2 - - 1 0 0 1 

Base 108 214 251 249 822 104 209 312 258 883 1707

Table 2.27 Percentage of diary sample whose eating was affected by their being unwell by age and sex of respondent 

Those who completed a dietary record and post-diary interview Percentages 

Whether respondent Men aged (years): All Women aged (years): All All 

was reported as being 

men 

women 

unwell 

19-24 25-34 35-49 50-64 19-24 25-34 35-49 50-64 

Unwell during recording 

period and: 

eating affected 13 8 7 5 8 15 15 14 14 14 11 

eating not affected 7 4 8 10 7 7 10 9 7 10 8 

Not unwell during 

recording period 

80 88 85 85 85 78 75 78 79 77 81 

Base 108 215 251 250 824 104 210 314 258 886 1708

Table 2.28 Percentage of respondents taking prescribed medicines by age and sex of respondent 

Respondent completing post-diary interview* Percentages 

Sex and age of 

Percentage taking: 

respondent 

prescribed contraceptives*** HRT**** All prescribed 

folic acid** 

medicines 

Men aged (years) 

19-24 - - - 8 

25-34 - - - 10 

35-49 - - - 22 

50-64 - - - 40 

All men 

- - - 23 

Women aged (years) 

19-24 1 54 - 53 

25-34 1 36 - 45 

35-49 2 14 34 38 

50-64 2 - 30 57 

All women 2 28 31 47 

Base* 1164 822 389 1933 

* Includes those who did not complete a dietary diary. 

** Asked of all women in dietary interview. 

*** Asked of women aged under 50 years in dietary interview. Includes oral contraceptive, injections and implants. 

**** Asked of women aged 40 years and over in dietary interview. Includes oral and topical HRT injections and implants.

Table 2.29 Smoking behaviour by sex and age of respondent for responding and diary samples 

Responding sample Percentages 

Smoking behaviour Men aged (years): All Women aged (years): All All 


Non-smoker 51 64 68 80 68 54 65 70 73 68 68 

Light smoker - fewer than 

20 cigarettes per day 41 24 17 8 19 35 28 21 17 23 21 

Heavy smoker - 20 or more 

cigarettes per day 8 12 15 12 12 11 8 9 10 9 11 

Base 142 287 330 330 1088 136 275 415 337 1163 2251

G reat B ritain: S tandard S tatistical R egions, C ounties and Unitary Authorities 

E D E ast Dunbartonshire 

E R E ast R enfrewshire 

G G lasgow C ity 

In Inverclyde 

NL North Lanarkshire 

R n R enfrewshire 

WD West Dunbartonshire 

E ilean S iar 

B d B ridgend 

B G B laenau G went 

C a C ardiff 

C y C aerphilly 

MT Merthyr T ydfil 

Mon Monmouthshire 

N Newport 

NP T Neath P ort T albot 

R C T R hondda, C ynon, T aff 

T T orfaen 

V G T he V ale of G lamorgan 

Argyll and B ute 

Highland 

North Ayrshire 

S outh 

Ayrshire 

B C ity of B ristol 

B S B ath and North E ast S omerset 

NS North S omerset 

S G S outh G loucestershire 

S tirling 

E ast 

Ayrshire 

Isle of 

Anglesey 

C armarthenshire 

P erth and K inross 

S outh 

Lanarkshire 

B pl B lackpool 

B nD B lackburn with Darwen 

H Halton 

S S toke-on-T rent 

T W T elford and Wrekin 

W Warrington 

P embrokeshire 

C ornwall and Isles of S cilly 

S cotland 

E R 

Dumfries and G alloway 

C onwy 

G wynedd 

C eredigion 

S wa ns e a 

P y 

Devon 

C l 

WD 

F alkirk 

E D 

In 

R n G NL WL 

T y 

T y T orbay 

P y P lymouth 

Denbighs hire 

P owys 

Wales 

Moray 

E d 

F lints hire 

F ife 

Md 

B pl 

Angus 

S cottish B orders 

C umbria 

Mers eys ide 

Wrexham 

S hropshire 

Herefordshire 

B G Mon 

MT 

NP T T 

R C T C y 

B d 

N 

C a 

V G 

NS 

S outh West 

DC 

S omerset 

A Aberdeen C ity 

C l C lackmannanshire 

DC Dundee C ity 

E d E dinburgh, C ity of 

E L E ast Lothian 

Md Midlothian 

WL West Lothian 

Aberdeens hire 

E L 

Lancashire 

North 

West 

North 

H W 

H W 

C heshire 

B 

B nD 

Northumberland 

G reater 

Manchester 

T W 

S G 

B S 

Durham 

S taffordshire 

Worcestershire 

G loucestershire 

Dorset 

A 

S 

West 

Midlands 

West Y orkshire 

West 

Midlands 

Wiltshire 

P l B o 

T yne 

and 

Wear 

North Y orkshire 

S outh 

Y orkshire 

Derbyshire 

Warwickshire 

S w 

De 

B H B righton and Hove 

B o B ournemouth 

P l P oole 

P o P ortsmouth 

S o S outhampton 

H 

D 

S T 

M 

R C 

Yorkshire and 

Humberside 

Y ork 

Nt 

Nottinghams hire 

Leicestershire 

Lr 

Oxfordshire 

West 

B erkshire 

Hampshire 

S o 

Isle of Wight 

E ast R iding 

of Y orkshire 

N orth 

L incolns hire 

Northamptonshire 

P o 

R 

MK 

B uckinghamshire 

Orkney Islands 

S urrey 

West S ussex 

D Darlington 

H Hartlepool 

M Middlesbrough 

R C R edcar and C leveland 

S T S tockton-on-T ees 

Lincolnshire 

L 

B edfordshire 

S l 

WM 

R e 

W B F 

S outh E ast 

G reater London and 

London B oroughs 

Unitary Authorities 

(E ngland and Wales) 

C ouncil Areas 

(S cotland) 

K H 

NE L 

E ast Midlands 

P e 

C ambridgeshire 

Hertfordshire 

London 

G reater 

London 

B H 

K E Y 

B F B racknell F orest 

R e R eading 

S l S lough 

S w S windon 

W Wokingham 

WM Windsor and Maidenhead 

S hetland Islands 

S tandard S tatistical R egion 

C ounty B oundary 

B oundaries effective at 1st April, 1998 except: 

S tandard S tatistical R egions (1995). 

T his map is based upon Ordnance S urvey material with the permission of Ordance S urvey on 

behalf of the C ontroller of Her Majesty's S tationery Office © C rown C opyright. Unauthorised 

reproduction infringes C rown copyright and may lead to prosecution or civil proceedings 

(ONS .G D272183.2001). 

De Derby 

K H K ingston upon Hull, C ity of 

Lr Leicester 

NE L North E ast Lincolnshire 

Nt Nottingham 

P e P eterborough 

R R utland 

E ssex 

S S 

T k 

Mtn 

E ast S ussex 

K ent 

Norfolk 

E ast Anglia 

S uffolk 

Metropolitan C ounties 

(E ngland only) 

C ounties 

(E ngland only) 

0 50 100 Miles 

0 50 100 150 K ilometres 

L Luton 

MK Milton K eynes 

Mtn Medway 

S S S outhend-on-S ea 

T k T hurrock 

Produced by ONS Geography 

GIS & Mapping Unit, 2001

Appendix A Fieldwork documents (see also Appendices B and K) 

Sample 

Advance letter - 

Multi-household selection sheet (example) H1 

Kish Grid K1 & K2 

Respondent information leaflets 

Interview 

General L1 

Physical measurements and blood sample L2 

Main interview questionnaire - 

Prompt cards - 

Vitamin and mineral supplements V1 

Self-completion Dutch Eating Behaviour Questionnaire 1 S1 

Dietary elements 

Home Food and Drink Diary E1 

Diary of activities and eating and drinking away from home E2 

Pocket notebook and diary P3 

How to use the scales for weighing W1 

Check list for recording in the Home Record W2 

Interviewer documents 

Food descriptions prompt card F1 

Eating pattern check sheet F2 

Workplace/college catering questionnaire F3 

Guide weights card F5 

Flags check card F6 

Dietary assessment schedule F7 

Letter to employer re: visit to collect information F8 

Coding documents 

Index to food code list FC1 

Food code list FC2 

Food source codes FC8 

Oral health 

Counting your teeth and fillings D7 

Leaflet D8 

Bowel movements 

Bowel movements card 2 B1 

1 Draft 2: 25/6/2002 

TRAppA_doclist_fd.doc


Reporting raised blood pressure instructions BP1 

Letter to GP reporting raised blood pressure BP2 

Physical measurements 

Measurements schedule 3 M1 

Respondent’s record card M2 

Endnotes 

1 The Dutch Eating Behaviour Questionnaire (Eating Habits questionnaire) was available as computer 

assisted self-interviewing or as a paper questionnaire. The questionnare is reproduced here as part 

of the main interview questionnaire. 

2 Bowel movements away from home were recorded in the Eating Away from Home Diary. 

3 The interviewer recorded the measurements in this paper document at the time they were made. 

They were subsequently entered into the CAPI program. 

2 Draft 2: 25/6/2002 

TRAppA_doclist_fd.doc

Dear Resident 

(ονσ) 

NATIONAL DIET AND NUTRITION SURVEY OF ADULTS 

Social Survey Division 

Tel: 020 7533 5465 

Date as postmark 

I am writing to ask for your help with a very important survey of adult nutrition which will shortly be carried out. 

The main aim of the survey is find out what people are eating these days to provide us with a better understanding of the 

relationship between what people eat and their health. 

This research is being carried out by the Office for National Statistics (ONS) together with the Medical Research 

Council Human Nutrition Research (HNR) on behalf of the Food Standards Agency and the Department of Health. 

Your address has been selected at random and one of our interviewers will contact you in the near future to tell you 

much more about the study, and may also select, again at random, one adult from your household whom we would like 

to take part. You may want to show this letter to other people in your household just in case the interviewer calls when 

you are not at home. If you happen to be busy when the interviewer calls, he/she will be happy to call again when it 

suits you. All our interviewers carry an official identification card which includes their photograph and the National 

Statistics logo as it appears at the top of this letter. Everything you tell us will be treated in confidence. 

As with all our surveys we rely on people’s voluntary co-operation; this is essential if our work is to be successful and 

the results of this study are to be an accurate account of people's nutrition and health in Great Britain today. We have, 

in the past, carried out similar research on different groups in the population, and those who have taken part have found 

it an interesting experience. I am sure that you will find it interesting and do hope that you will be able to help us. 

If you have any questions that you would like to ask before our interviewer calls please call 020 7533 5465 (direct line). 

Thank you in advance for your help. 

Yours sincerely 

Lynne Henderson 

Principal Researcher 

National Diet and Nutrition Survey (NDNS)

NATIONAL DIET AND NUTRITION SURVEY 

OF ADULTS AGED 19 TO 64 YEARS 

MULTI-HOUSEHOLD TO BE RETURNED TO TITCHFIELD 

SELECTION SHEET (A) 

H1 

LIST OF HOUSEHOLDS 

H/HOLD DESCRIPTION OF HOUSEHOLDS 

NO OF 

H/HOLDS INTERVIEW 

NO 

EG. LOCATION AND SURNAMES 

FOUND AT 

ADDRESS 

AT H/HOLD 

(1) 

(2) 

(3) (4) 

1 1 1 

2 2 1 

3 3 1 

4 4 4 

5 5 1 

6 6 6 

7 7 4 

8 8 7 

9 9 8 

10 10 3 

11 11 8 

12 12 3 

13 13 5 

14 14 11 

15 15 3 

IF MORE THAN 15 HOUSEHOLDS PLEASE TURN OVER 

Serial number 

OUTCOME CODE 

Procedure: 

1. Note down the households on the table above. This must be done systematically. If numbered, then list 

in numerical order (ie, flat 1,2,3, etc). Otherwise start at the lowest floor and work in a clockwise 

direction. 

2. Ring the number of households found at column 3. Read column 4 to identify which households are 

selected for interview. Ring the selected household number in column 1. 

3. Return this household selection sheet to Room 5002, Titchfield. 

FOR USE ON THE NDNS SURVEY ONLY 

NOTE: YOU ONLY SELECT ONE HOUSEHOLD 

(5)


NO OF 


NO 


FOUND AT 

ADDRESS 

AT H/HOLD 

(1) 

(2) 

(3) (4) 

16 16 1 

17 17 12 

18 18 14 

19 19 1 

20 20 2 

21 21 19 

22 22 11 

23 23 17 

24 24 12 

25 25 18 

26 26 18 

27 27 8 

28 28 12 

29 29 15 

30 30 7 

IF MORE THAN 30 HOUSEHOLDS PLEASE RING RESEARCH: 020 7533 5385 

OUTCOME CODE 

(5)

IN CONFIDENCE 

K1 


AGED 19 TO 64 YEARS 

Area No Address No Check 

Letter 

Interviewer’s Name _____________________________________ Auth No 

Doorstep selection 

Please complete for all eligible households. Only list eligible adults aged 19 to 64. Do not list 

women who are pregnant, potentially pregnant or breastfeeding. 

(a) 

Pers 

Ring 

(b) (c) 

M F 

01 1 2 

02 1 2 

03 1 2 

04 1 2 

05 1 2 

06 1 2 

07 1 2 

08 1 2 

09 1 2 

10 1 2 

11 1 2 

12 1 2 

13 1 2 

14 1 2 

(d) 

Age 

(e) 

Number adults, 

starting with the eldest 

If two or more adults are listed in the box above, use the K2 Kish Grid to select the respondent and 

ring selected respondent in column (e). 

Wave 

Number

PA322 NATIONAL DIET AND NUTRITION SURVEY 


KISH GRID [K2] 

Number of eligible adults in household 

2 3 4 5 6 7 8 9 10 11 12 13 14 

Address 

1 1 1 2 1 2 5 7 3 2 6 9 7 1 

2 2 3 1 2 4 3 6 8 4 4 1 9 13 

3 2 2 3 5 3 7 5 1 10 7 12 4 9 

4 1 2 4 4 5 2 8 6 3 11 8 5 3 

5 2 1 2 3 1 4 1 2 1 3 6 12 8 

6 1 3 1 1 6 1 3 7 9 5 2 11 4 

7 1 2 3 3 4 6 4 9 6 2 5 8 6 

8 2 1 4 4 1 7 2 4 8 8 11 2 12 

9 1 3 4 5 3 1 4 5 5 10 7 6 11 

10 2 3 1 2 5 6 7 8 7 9 10 13 2 

11 2 2 3 4 2 3 5 4 6 1 4 10 14 

12 1 1 2 2 6 5 2 1 5 5 3 1 5 

13 2 1 4 1 4 4 1 7 2 8 11 3 7 

14 1 2 2 3 1 2 3 2 10 4 10 5 10 

15 2 3 3 5 5 2 8 3 7 6 5 10 14 

16 1 2 1 3 3 1 6 5 3 10 1 1 5 

17 1 1 3 5 6 4 8 9 4 7 9 9 6 

18 2 3 4 4 2 7 2 6 9 3 4 2 13 

19 2 3 1 1 2 3 7 8 8 1 2 3 4 

20 1 2 2 2 5 5 3 2 1 2 8 12 10 

21 2 1 2 4 3 6 1 1 10 11 7 8 7 

22 1 2 4 5 4 2 5 6 8 9 6 4 8 

23 2 3 3 2 1 7 4 7 9 4 12 13 9 

24 1 1 1 3 6 3 6 5 6 2 3 11 3 

25 2 3 1 1 4 4 8 3 1 9 5 6 1 

26 1 1 3 1 5 6 2 9 5 10 12 7 2 

27 1 2 4 2 1 5 5 4 3 5 6 4 11 

28 2 3 2 5 2 1 3 8 7 8 7 5 12 

29 2 1 1 3 6 5 7 9 4 6 10 1 12 

30 1 2 4 4 3 1 4 4 2 7 9 11 11 

31 1 3 2 5 4 3 8 6 1 4 11 9 7 

32 2 1 3 4 6 1 5 3 9 2 8 12 4 

33 1 1 2 1 2 5 7 3 2 6 9 7 1 

34 2 3 1 2 4 3 6 8 4 4 1 9 13 

35 2 2 3 5 3 7 5 1 10 7 12 4 9 

36 1 2 4 4 5 2 8 6 3 11 8 5 3 

37 2 1 2 3 1 4 1 2 1 3 6 12 8 

38 1 3 1 1 6 1 3 7 9 5 2 11 4 

39 1 2 3 3 4 6 4 9 6 2 5 8 6 

40 2 1 4 4 1 7 2 4 8 8 11 2 12

Adults aged 19 to 64 years 

This survey is being carried out by the Social Survey Division of the Office for 

National Statistics in collaboration with the Medical Research Council’s Human 

Nutrition Research unit in Cambridge. The study is being conducted on behalf 

of the Food Standards Agency and the Department of Health in England, Wales 

and Scotland. 

This leaflet tells you more about why the survey is being done. 

Agreeing to take part in the survey is voluntary. You may withdraw at any 

time should you change your mind.

What is it about? 

Over the past twenty years or so there has been a considerable increase in the 

range of foods available in the shops. For many people this has meant changes 

in the kinds of foods they eat and their eating styles. 

We have been asked to carry out a large national survey to find out, in detail, 

about the eating habits of people aged 19 to 64 years in Great Britain. Everyone 

taking part will first be asked to take part in an interview, carried out by one of 

our trained interviewers. The interview is designed to collect information on 

general eating habits and health, along with some basic information about the 

individual and their household. 

People will then be asked if they would keep a record for 7 days of everything 

that they eat and drink, while they are at home and when they are out. As a small 

token of our appreciation our interviewer will give everyone who keeps the 7day 

food diary a gift voucher for £10 as soon as the diary is finished. 

We would also like to collect information about the people themselves, not only 

their age and sex, but also their eating patterns and, if they agree to our doing so, 

some physical measurements, such as their height and weight, blood pressure 

and information about their level of physical activity as well as their dental 

health. People will also be asked if they are willing to make a collection of their 

urine and if they will provide a small sample of blood. 

It is not intended that individuals taking part benefit directly from the survey. 

Rather, the information collected, together with information about the foods 

eaten and physical activity, will provide a better understanding about the 

relationship between diet and health among the adult population of Great 

Britain. 

All the measurements, including height, weight and blood pressure will be taken 

by our interviewers who have been carefully trained. The blood sample will be 

taken by qualified people who are particularly skilled in blood taking.

Why have we come to your household? 

The households in this survey have been chosen by taking a random sample of 

addresses from the Post Office’s list of addresses throughout the country. We 

then approach the people who happen to live at those addresses. 

Some people think either that they or their family are not typical enough to be of 

any help in the survey or that they are very different from other people and they 

would distort the survey findings. The important thing to remember is that the 

community consists of a great many different types of people and families and 

we need to represent them all in our survey. We would therefore greatly 

appreciate it if everyone we approach agrees to take part. 

Is the survey confidential? 

Yes – the survey is confidential and used for statistical research purposes only. 

Access to the completed questionnaires and diaries is restricted to the Social 

Survey Division of ONS and the Food Standards Agency. The names and 

addresses of co-operating households are always kept separate from any other 

information given to us during this survey. Furthermore, names and addresses 

will not be released to the Food Standards Agency, or to any government 

department. The survey results will not be presented in a form which can be 

associated with names and addresses. No survey results are ever made available 

to local authorities, members of the public or the press where it is thought that 

individuals or households might stand a small chance of being identified. 

Is the survey compulsory? 

No. As with all our surveys we rely on people’s voluntary help, which is 

essential if our work is to be successful. We would like as many people as 

possible to agree to help with all parts of the survey, but if some people prefer 

not to take part in some aspects then the rest of the information they provide is 

still extremely valuable. Also, anyone may withdraw from participation at any 

time.

We hope this leaflet answers some of the questions you might have and that it 

shows the importance of the survey. The interviewer will leave another leaflet 

with you which tells you more about the measurements we are making and the 

blood sample. 

Your help is very much appreciated. 

If you have any questions, or would like further information, or have any 

concerns, please contact either Michaela Pink (Survey Manager) or Lynne 

Henderson (Project Manager) at: 


Office for National Statistics 

1 Drummond Gate 

London SW1V 2QQ 

Telephone 020 7533 5465/5385 

Government departments carry their own risks. Participants in the survey would, 

with respect to claims against DH, The Food Standards Agency, National 

Statistics or The Medical Research Council, be in the same position as if public 

liability insurance had been taken out. Initial contact address as above. 

L1


L2 

This survey is being carried out by the Social Survey Division of the Office for 

National Statistics in collaboration with the Medical Research Council’s Human 

Nutrition Research Unit in Cambridge, for the Food Standards Agency and the 

Department of Health (in England, Wales and Scotland). 

This leaflet tells you more about the measurements we are making along 

with blood and urine samples. 

As with all other parts of the survey, agreeing to each of the physical 

measurements, the urine collection and the blood sample is voluntary. 

You may withdraw at any time.

If the survey is to be successful then we need as many people as possible to help 

with all these aspects, but we understand if some people are unwilling to take 

part in some aspects. The information these people give is still extremely 

valuable to us. 

Height, weight and other measurements 

Obviously what people eat affects their weight so we are interested in people’s 

weight. By itself though, weight is of limited use because taller people will 

probably weigh more anyway. Hence we need to know about weight in relation 

to size and the amount of muscle and fat. We will need to measure weight, 

height, and waist and hip circumference, which are all useful indicators of body 

size. 

It is also interesting to look at any relationship which might exist between diet 

and blood pressure. If you agree, your blood pressure will be measured and the 

results sent to your GP immediately after the interviewer’s visit. Although you 

can be told the results, the interviewer will not be able to interpret them for you; 

your GP would be able to give you more information about the blood pressure 

results in relation to other information he/she already has about your general 

health. Your GP might use blood pressure results in medical reports about you, 

but only with your permission. 

Blood sample 

The analysis of the blood will tell us a great deal about people’s health and give 

us further information on their diet. 

A small amount of blood (no more than five or six teaspoons or 30ml) is taken 

from the arm, using new, sterile equipment, by a qualified person. The blood is 

sent to laboratories in Cambridge, Southampton and Great Ormond Street 

Hospital in London, for a number of analyses, including measurements of 

haemoglobin, vitamins and minerals. Further information about what is 

measured and how the blood sample is taken is given in separate leaflets.

Urine sample 

We would like each person taking part in the survey to collect their urine over a 

24-hour period, at a time that is convenient to them. This can be analysed to tell 

us the level of salt in their diet which cannot accurately be measured from 

information collected in the food diary. We need a full collection of urine rather 

than a single sample as the level of salt in urine fluctuates according to what was 

eaten at the last meal; a collection over 24 hours gives much more reliable 

information on the usual levels of salt in a person’s diet. 

We will provide all the equipment for making the collection, which will be 

sterile and used only once. The collection container will contain a small amount 

of preservative. 

The interviewer will give you an information sheet telling you exactly how to 

make a 24 hour collection of your urine, and answering some of the questions 

you may have. You will also be given a record sheet to keep during the 

collection. 

Flagging on the NHSCR 

The Department of Health and the Food Standards Agency would like to be able 

to find out something about what eventually happens to the people who take part 

in this survey; in particular: how old they are when they die, the cause of their 

deaths, and if they are ever diagnosed as having cancer. Information on these 

events will allow the Department of Health and the Food Standards Agency to 

look at the results from this survey and see whether diet and the other aspects of 

their health which are being measured are eventually related to age at death, 

cause of death and the likelihood of getting cancer. The National Health 

Service Central Register (NHSCR) already keeps a record of everyone who is in 

the National Health Service. 

We would like your agreement to having your name ‘flagged’ on the Register so 

that in the future we can be told about any deaths and cancer registrations of 

individuals who took part in this survey. This means your existing record will 

have an electronic code attached indicating that you took part. This code will be 

attached to your name until you die. Flagging your name on the NHSCR will 

NOT mean you are contacted again in connection with this survey, and 

information from the flagging will not identify individuals but will be presented

as tables of results in any future reports. You are not obliged to have your name 

flagged. We ask for your signed permission to do this. 


Yes – the survey is confidential and used for statistical research purposes only. 

Access to the completed questionnaires and diaries is restricted to the Social 

Survey Division of ONS and the Food Standards Agency. The names and 

addresses of co-operating households are always kept separate from any other 

information given to us during this survey. Furthermore, names and addresses 

will not be released to the Food Standards Agency, or to any government 

department. The survey results will not be presented in a form which can be 

associated with names and addresses. No survey results are ever made available 

to local authorities, members of the public or the press where it is thought that 

individuals or households might stand a small chance of being identified.

We hope this leaflet answers some of the questions you might have. 

Your help is very much appreciated. 

If you have any questions, would like further information, or have any concerns, 

please contact either Michaela Pink (Survey Manager) or Lynne Henderson 

(Project Manager) at: 





Telephone 020 7533 5465/5385 

Government departments carry their own risks. Participants in the survey 

would, with respect to claims against DH, The Food Standards Agency, ONS or 

The Medical Research Council, be in the same position as if public liability 

insurance had been taken out. Initial contact address as above. 

The National Statistics logo shows that the statistics meet the recognised standards of 

reliability and quality. 

L2

NATIONAL DIET AND NUTRITION SURVEY: ADULTS AGED 19 to 64 YEARS 

Dietary interview 

COMPLETE FOR EACH RESPONDENT 

Areacode Information already entered 

Address Information already entered 

Hhld Information already entered 

Wave Information already entered 

IntDate Enter the date on which first interview started 

_ _ . _ _ . _ _ _ _ (date variable format) 

Dvhsize All (variable computed in the CAPI program) 

Name00..10 All 

Sex00..10 All 

Birth00..10 All 

Number of people living in the household 

1. .10 

HOUSEHOLD BOX 

INFORMATION TO BE COLLECTED FOR EACH PERSON IN THE 

HOUSEHOLD 

RECORD NAME RESPONDENT IS KNOWN BY. 

FOR SUBSEQUENT MEMBERS OF HOUSEHOLD 

RECORD THE NAME OF NEXT HOUSEHOLD MEMBER 

CODE SEX OF EACH PERSON IN HOUSEHOLD 

1. Male 

2. Female 

What is your/is…… date of birth? 

_ _ . _ _ . _ _ _ _ (date variable format) 

Ageif00..10 If don't know or refusal at Birth00..10 

What was your/was ….. age last birthday? 

0..97

Marsta00..10 Are you/is ...... 

1. Single, that is, never married, 

2. Married and living with your husband/wife, 

3. Married and separated from your husband/wife, 

4. Divorced, 

5. Or widowed? 

Livewi00..10 If NOT code 2 at Marst00..10 

Hhdlr00..10 If Dvhsize > 1 

May I just check, are you/is….. living with someone in the household 

as a couple? 

1. Yes 

2. No 

3. SPONTANEOUS ONLY - same sex couple 

ASK OR RECORD 

In whose name is the accommodation owned or rented? 

1. This person alone 

2. This person jointly 

5. NOT owner/renter 

DvMarD00..10 Variable computed in the CAPI program 

Respdnt All 

De factor marital status 

1. Married 

2. Cohabiting 

3. Single 

4. Widowed 

5. Divorced 

6. Separated 

7. Same sex couple 

CODE WHICH MEMBER OF THE HOUSEHOLD IS THE 

RESPONDENT 

1..10

HOH All 

ASK OR RECORD 

Which member of your household is the head of the household? 

1..10 

HiHNum If code 3 at Hhdlr00..10 

You have told me that...jointly own or rent the accommodation. 

Which of you/ who has the highest income (from earnings, benefits, 

pensions and any other sources)? 

THESE ARE THE JOINT HOUSEHOLDERS 

ENTER PERSON NUMBER - IF TWO OR MORE HAVE SAME 

INCOME, ENTER 11 

1..11 

JntEldA If code 11 at HiHNum 

ENTER PERSON NUMBER OF THE ELDEST JOINT 

HOUSEHOLDER FROM THOSE WITH THE SAME HIGHEST 

INCOME 

ASK OR RECORD 

1..10 

JntEldB If don't know or refusal at HiHNum 

ENTER PERSON NUMBER OF THE ELDEST JOINT 

HOUSEHOLDER 

ASK OR RECORD 

1..10 

DVHRPNum Variable computed in the CAPI program 

Person number of household reference person 

1..10

R00..100 If NPerson >1 

Preg Women 

I would now like to ask how the other people in your 

household are related to each other 

CODE RELATIONSHIP - …… IS …..'S 

1. Spouse 

2. Cohabitee 

3. Son/daughter (incl. adopted) 

4. Step-son/daughter 

5. Foster child 

6. Son-in-law/daughter-in-law 

7. Parent/guardian 

8. Step-parent 

9. Foster parent 

10. Parent-in-law 

11. Brother/sister (incl. adopted) 

12. Step-brother/sister 

13. Foster brother/sister 

14. Brother/sister-in-law 

15. Grand-child 

16. Grand-parent 

17. Other relative 

18. Other non-relative 

May I just check – are you pregnant or is there any possibility that you 

could be pregnant or are you breastfeeding at the moment? 

1. Yes 

2. No 

Term If code 1 at Preg 

Work All 

YOU SHOULD FINISH THIS INTERVIEW NOW. 

RESPONDENT IS/MAY BE PREGNANT AND THEREFORE 

INELIGIBLE FOR THIS SURVEY. 

IF PREGNANT RESPONDENT IS ONLY ELIGIBLE HOUSEHOLD 

MEMBER CODE OUTCOME – INELIGIBLE 

IF OTHER HOUSEHOLD MEMBERS ARE ELIGIBLE RESELECT 

PERSON FOR INTERVIEW USING K1 AND K2. BEGIN INTERVIEW 

AGAIN WITH NEW RESPONDENT. 

Can I just check, have you done any paid or voluntary work in the last 

four weeks, either as an employee or as self-employed? 

1. Yes 

2. No

DurIntr Now I'd like to ask you some questions about the place where you live. 

Coast All 

Kitchen All 

ASK OR RECORD 

Can I check, do you live within 5 miles of the coast? 

1. Yes 

2. No 

Do you have a kitchen, that is a separate room in which you cook? 

1. Yes 

2. No 

ShareKit If code 1 at Kitchen 

Do you share the kitchen with any other household? 

1. Yes 

2. No 

Meal If code 2 at Kitchen 

Are you able to cook a hot meal in this accommodation? 

1. Yes 

2. No 

CONSUMER DURABLES 

All 

Fridge Refrigerator? 

Does your household have any of the following items in your (part of 

the) accommodation? 

INCLUDE ITEMS STORED AND UNDER REPAIR 

1. Yes 

2. No 

Freezer Deep freezer or fridge freezer? 

1. Yes 

2. No 

Microw Microwave oven? 

1. Yes 

2. No

CarVan All 

Is there a car or van normally available for use by you or any members 

of your household? 

INCLUDE ANY PROVIDED BY EMPLOYERS IF NORMALLY 

AVAILABLE FOR PRIVATE USE BY RESPONDENT OR MEMBERS 

OF THE HOUSEHOLD. 

EXCLUDE VEHICLES USED SOLELY FOR THE CARRIAGE OF 

GOODS. 

1. Yes 

2. No 

CarNo If code 1 at CarVan 

How many cars or vans are normally available? 

1. 1 

2. 2 

3. 3 or more 

DRINKING 

IntroDri I’d like to ask you some questions about different kinds of beverages 

and non-alcoholic drinks that you might have. 

Milk All 

Nowadays, do you have milk as a drink? 

INCLUDE ANY DRINK WHERE MILK IS PRIMARY INGREDIENT 

E.G. MILKSHAKE, HOT CHOCOLATE MADE WITH MILK (NOT 

WATER) 

1. Yes 

2. No

Mlktyp If code 1 at Milk 

What kind of milk do you usually have as a drink these 

days? 

PROMPT AS NECESSARY 

CODE ALL THAT APPLY 

MlktypA If code 9 at Kind 

MilkPud All 

1. Whole cow’s milk 

2. Semi-skimmed cow’s milk 

3. Skimmed cow’s milk 

4. Powdered milk 

5. Soya alternative (soya milk) 

6. Sheep’s milk 

7. Goat’s milk 

8. Doesn't have any milk 

9. Other (Specify at next question) 

SPECIFY THE OTHER KIND(S) OF MILK 

Do you usually have milk on cereal or in milk puddings? 

1. Yes 

2. No 

MilkPudA If code 1 at MilkPud 

What kind of milk do you usually have on cereal and in 

puddings these days? 



1. Whole cow’s milk 

2. Semi-skimmed cow’s milk 

3. Skimmed cow’s milk 

4. Powdered milk 

5. Soya milk 

6. Sheep’s milk 

7. Goat’s milk 

8. Doesn't have any milk 


MlkTypB If code 9 at MilkPudA 

SPECIFY OTHER KIND(S) OF MILK

Tea All 

Do you drink tea? 

DO NOT INCLUDE HERBAL TEAS 

1. Yes 

2. No 

TeaSwee If code 1 at Tea 

Do you usually take sugar in tea, sweeten it with artificial sweetener, or 

do you drink tea without sugar or sweetener? 

Include lemon tea with ‘Drinks tea unsweetened’ 

1. Sugar in tea 

2. Artificial sweetener in tea 

3. Drinks tea unsweetened 

TArtifQ If code 1 at Tea 

And code 2 at TeaSwee 

How many tablets or teaspoons of artificial sweetener do you usually 

take in a cup or mug of tea? 

1. Half 

2. One 

3. One and a half 

4. Two 

5. Three 

6. More than three 

TeaNo If code 1 at Tea 

On average, how many cups or mugs of tea do you drink per day? 

IF LESS THAN ONE CODE AS 0 

0..97 

HerbT All 

May I check, do you drink herbal teas, green teas or herbal drinks? 

1. Yes 

2. No

IntherbT If code 1 at HerbT 

Hbrand1..6 If code 1 at HerbT 

Htype1..6 If code 1 at HerbT 

Brand1..6 If code 1 at HerbT 

Coffee All 

I’d like to collect some information about the brand names and flavours 

of all the herbal teas, green teas and herbal drinks you are drinking at 

the moment. 

What brands of herbal tea, green tea or herbal drink are you drinking 

at the moment? 

RECORD FULL BRAND NAME OF ALL HERBAL TEAS/DRINKS 

What flavour is that (herbal tea, green tea or herbal drink)? 

RECORD FLAVOUR FOR EACH HERBAL TEA/DRINK 

ENTER BRAND CODE FOR EACH HERBAL TEA/DRINK 

00001..99997 

Do you drink coffee? 

1. Yes 

2. No 

CofSwee If code 1 at Coffee 

Do you usually take sugar in coffee, sweeten it with artificial 

sweetener, or do you drink coffee without sugar or sweetener? 

1. Sugar in coffee 

2. Artificial sweetener in coffee 

3. Drinks coffee unsweetened 

CArtifQ If code 1 at Coffee AND code 2 at Cofswee 

How many tablets or teaspoons of artificial sweetener do you usually 

take in a cup or mug of coffee? 

1. Half 

2. One 

3. One and a half 

4. Two 

5. Three 

6. More than three

CoffNo If code 1 at Coffee 

On average how many cups or mugs of coffee do you drink per day? 

IF LESS THAN ONE CODE AS 0 

0..97 

IntroArt All 

Cook All 

Some people use artificial sweeteners when they are preparing 

different kinds of foods. I'd now like to ask you some questions about 

whether artificial sweeteners are used in the cooking or preparation of 

some of the foods you might eat. 

(Apart from in tea and coffee) do you (or does anyone else) use 

artificial sweeteners to sweeten any of your food, either at the table or 

in cooking? 

1. Yes 

2. No 

CookInt If code 1 at Cook 

Cook1 If code 1 at Cook 

For the next few questions I'll be listing some different types of foods. If 

you eat them at all, I'd like to know whether you use artificial 

sweetener to sweeten them. 

YOU MAY NEED TO SPEAK TO THE PERSON IN THE 

HOUSEHOLD WHO USUALLY PREPARES THE FOOD. 

Do you or does anyone else use an artificial sweetener, either at the 

table or in cooking, to sweeten… 

...stewed or cooked fruit? 

1. Yes used 

2. Not used 

Cook2 ...fresh fruit? 

3. SPONTANEOUS: Not eaten 

1. Yes used 

2. Not used 

3. SPONTANEOUS: Not eaten

Cook3 ...breakfast cereals? 

1. Yes used 

2. Not used 


Cook4 ...homemade cakes, biscuits or pastry? 

1. Yes used 

2. Not used 


Cook5 …drinks other than tea or coffee? 

1. Yes used 

2. Not used 


Cook6 ...any other food or drink? 

1. Yes 

2. Not 

CookOth If code 1 at Cook AND code 1 at Cook6 

Specify other food or drink 

Sbrand1..6 If code 2 at TeaSwee OR code 2 at CofSwee OR code 1 at Cook 

FOR EACH ARTIFICIAL SWEETENER USED 

What brands of artificial sweetener are you using to sweeten your food 

and drinks at the moment? 

RECORD FULL NAME OF ALL ARTIFICIAL SWEETENER(S) 

Stype1..6 If code 2 at TeaSwee OR code 2 at CofSwee OR code 1 at Cook 


What form does that artificial sweetener take? 

1. Tablet (INCLUDE MINICUBES) 

2. Liquid 

3. Granulated

CodeSw1..6 If code 2 at TeaSwee OR code 2 at CofSwee OR code 1 at Cook 


ENTER THE BRAND CODE FOR THIS PRODUCT 

00001..99997 

Dvartif Variable computed in the CAPI program 

IntrSalt All 

SaltCook All 

Respondent uses artificial sweetener 

1. Yes 

2. No 

SALT 

Now I’d like to ask you a few questions about whether salt, including 

sea salt, or a salt alternative is added to your food at all. 

Do you or does anybody else add salt, or a salt alternative, to your 

food during cooking? 

SALT INCLUDES SEA SALT 

PROMPT EACH TYPE OF SALT 

1. Yes, adds salt (INCLUDES SEA SALT) 

2. Yes, uses 'Lo-Salt' or salt alternative (NOT SEA SALT) 

3. No, does not use salt in cooking 


SaltA If code 4 at SaltCook 

SaltTab1 All 

SPECIFY OTHER SALT ADDED DURING COOKING 

At the table, do you add salt to your food .. 

RUNNING PROMPT 

1. usually 

2. occasionally 

3. rarely 

4. or never?

SaltTab2 If codes 1 to 3 at SaltTab1 

And can I check, what kind of salt do you add to your food at the 

table? 

1. Salt (INCLUDES SEA SALT) 

2. 'Lo-Salt' or a salt alternative (NOT SEA SALT) 


SaltB If code 3 at SaltTab2 

Appet All 

SPECIFY OTHER SALT ADDED AT TABLE 

SIZE OF APPETITE 

How would you describe your appetite? Do you have… 


1. a good appetite 

2. an average appetite 

3. or a poor appetite for someone of your age?

Intrfreq All 

FOOD FREQUENCIES 

I would now like to ask you about some foods and drinks which you 

may have. As I read out each type of food or drink, I'd like you to tell 

me about how often, on average, you have it, choosing your answers 

from this card. 

SHOW CARD A 

Freqof1. .31 Sweet biscuits 

1. Never 

2. Less than once a month 

3. At least once a month – but less often than once a week 

4. At least once a week - but not most days 

5. Most days – but not every day 

6. Once a day 

7. More than once a day 

PROMPT EACH FOOD LISTED 

FOR SEASONAL FOODS ADD: 'at this time of year' 

Cakes 

Sheep or goat's milk, including in cooking and in tea or coffee 

Soya-based alternatives to meat and dairy products, such as TVP, 

soya bean curd or tofu, soya alternative to milk and soya yoghurt 

Soya oil, including in cooking, but not mixed with oil 

Sunflower oil, including in cooking, but not mixed with oil 

Rapesead oil, including in cooking, but not mixed oil 

Olive oil, including in cooking, but not mixed oil? 

Ice-cream, including low fat and non-dairy ice-cream, ice-cream 

desserts such as Viennetta and arctic roll and ice-cream lollies such as 

Solero and Magnum 

Ice lollies not including ice-cream lollies 

Beef and beef products, including beef joints and minced beef, cooked 

and canned beef, corned beef and beef in burgers, pies, sausages and 

other products 

Liver and liver products including liver pate and liver sausage 

Other offal apart from liver, such as kidney 

Lettuce, of any variety, at this time of year 

Nuts and nut products, including peanut butter and nut roast

Fruit juice, not including fruit drinks or squash 

Diet fizzy drinks, not including mineral water 

Other diet or low calorie soft fruit drinks, such as diet squashes and 

low calorie ready-to-drink drinks 

Fizzy drinks, not including mineral water 

Other non-diet soft drinks, such as squashes and ready-to-drink drinks 

Chocolate confectionery 

Sugar-free confectionery, that is confectionery that is labelled sugarfree 

(do not include sugar-free chewing gum or diabetic confectionery 

at this question) 

Sugar confectionery (do not include chocolate confectionery previously 

mentioned) 

Sugar-free chewing gum 

Non sugar-free chewing gum 

New potatoes with the skins on 

Other potatoes, cooked in any way, with the skins on 

Unpeeled carrots, raw or cooked 

Fresh apples, with the peel left on, raw or cooked 

Fresh pears, with the peel left on, raw or cooked 

The peel of fresh citrus fruit, such as lemons, oranges, tangerines and 

limes, not including in purchased marmalade ( Include peel used in 

cooking or homemade marmalade).

Vegi All 

VEGETARIANISM 

Can I check, are you vegetarian or vegan? 

1. Yes 

2. No 

VegiA If code 1 at Vegi 

I'd like to know what types of food you avoid. Do you avoid? 


Vegifood If code 8 at VegiA 

Vegiwhy If code 1 at Vegi 

1. Red meat 

2. White meat 

3. Fish 

4. Eggs 

5. Milk 

6. Other dairy products, such as butter and cheese 

7. All animal products 

8. Avoids other foods (Specify at next question) 

SPECIFY OTHER FOOD(S) AVOIDED 

Why did you become a vegetarian/vegan? 


1. Moral or ethical reasons (including cruelty to animals) 

2. Religious reasons 

3. Health reasons 

4. Preference (does not like the taste of meat) 

5. Cost or convenience 


Vegiwhyo If code 6 at Vegiwhy 

SPECIFY OTHER REASON(S) FOR BECOMING 

VEGETARIAN/VEGAN

Veginfo If code 1 at Vegi 

Have you ever obtained information about a vegetarian/vegan from…? 



1. a doctor 

2. a dietician or nutritionist 

3. Vegetarian Society/Vegan Society? 


5. Has not obtained any information 

Veginfot If code 8 at Veginfo 

Avoid All 

SPECIFY OTHER SOURCE OF INFORMATION 

Are there any other foods that you avoid because you are allergic to 

them, or for religious, health or other reasons? We do not need to 

know about foods that the respondent avoids because they do not like 

them. 

1. Yes 

2. No 

Which1..10 Code 1 at Avoid 

Which food(s) do you avoid? 

WhyAv1..10 Code 1 at Avoid 

FOR EACH ITEM AVOIDED ASK: 

Why do you never eat (ITEM NEVER EATEN)? 


1. Allergy 

2. Religious reasons 

3. Health reasons 

4. Vegetarian/vegan 

5. Can’t afford it 

6. Can’t get it (in this area) 


OthAv1..10 If code 8 at WhyAv1..10 

SPECIFY OTHER REASON

AlleDr1..10 If code 1 at WhyAv1..10 

Slim All 

Introrg All 

Organic All 

FOR EACH FOOD ITEM WITH ALLERGY ASK: 

Has this allergy been diagnosed by a doctor? 

1. Yes 

2. No 

SLIMMING 

Can I just check, are you dieting to lose weight at the moment? 

1. Yes 

2. No 

ORGANIC FOODS AND DRINKS 

OrgUnd If code 6 at Organic 

OrgBuy All 

A lot of shops and supermarkets nowadays are selling foods which are 

labelled as 'organic' or 'organically grown'. The next set of questions is 

about organic food. 

What do you understand by the term 'organic' or 'organically grown'? 

1. Grown without pesticides 

2. Grown without artificial (or chemical) fertilisers 

3. Grown without pesticides and without artificial (or chemical) 

fertilisers 

4. Free range 

5. A health food (healthier or better for you) 

6. Something else (including no antibiotics or hormones, or fresh or 

naturally grown fruit and vegetables) 

7. Don't know, don't understand 

SPECIFY OTHER ANSWER(S) 

Do you buy any 'organic' foods for yourself or does anyone ever buy 

them for you? 

1. Yes 

2. No

Orgwhat If code 1 at OrgBuy 

I’d like you to look at the foods listed on this card. Which of them do 

you buy or do you have bought for you as organic products? 

1. Fresh fruit, or fruit juice 

2. Dried fruit 

3. Nuts 

4. Potatoes 

5. Vegetables or salad (including celery), dried beans or lentils 

6. Breakfast cereals 

. 7. Other cereal products, eg bread, rice, pasta 

8. Meat, including chicken 

9. (Free range) eggs 

10. Milk 

11. Other dairy products 

12. Crisps or savoury snacks 

13. Biscuits and cakes, including cereal crunchy bars 

14. Confectionery 

OrgOth If code 1 at OrgBuy 

Do you buy any other organic foods for yourself or does anyone buy 

any for you? 

1. Yes 

2. No 

OrgSpec1. .3 If code 1 at OrgOth 

What else do you buy? 

OrgOft1. .3 If code 1 at OrgOth 

ASK FOR EACH OTHER ORGANIC ITEM BOUGHT 

Do you buy (ANSWER AT ORGSPEC) for yourself always, often or 

only sometimes? 

1. Always 

2. Often 

3. Sometimes

Allot All 

FREE FOODS 

Do you grow your own fruit and vegetables, either in your garden or on 

an allotment? 

INCLUDE SALAD VEGETABLES AND HERBS GROWN IN THE 

GARDEN/ALLOTMENT 

EXCLUDE HERBS GROWN ON THE WINDOW-LEDGE 

EXCLUDE PRODUCE GROWN IN THE GARDEN OF A FRIEND OR 

RELATIVE 

1. Yes 

2. No 

AllotA If code 1 at Allot 

Do you grow them using pesticides? 

1. No, never 

2. Yes, sometimes 

3. Yes, always 

AllotB If code 1 at Allot 

Free All 

Do you grow them using any artificial (or chemical) fertilisers? 

1. No, never 

2. Yes, sometimes 

3. Yes, always 

Apart from food you grow yourself, do you ever eat any 'free foods'? 

By ‘free’ I mean food you have picked or got yourself, such as fish, 

berries, mushrooms, windfall apples? 

‘Free foods’ can be defined as food collected from the wild, so do not 

include homegrown foods or foods grown on an allotment. Therefore, 

windfall apples from own or neighbour;s garden or mushrooms etc 

grown at home are NOT included. 

1. Yes 

2. No

FreeName If code 1 at Free 

What 'free' foods do you eat? 


1. Game (rabbit, partridge, pheasant etc.) 

2. Venison 

3. Berries 

4. Other fruit (apples, pears etc.) 

5. Fungi (mushrooms) 

6. Freshwater Fish 

7. Shellfish 

8. Other sea fish 


FreeOth If code 9 at FreeName 

Farm All 

SPECIFY OTHER 'FREE' FOODS 

Do you buy any foods directly from a farm? 

INCLUDE FOODS SOLD BY FARM NOT NECESSARILY 

PRODUCED THERE 

1. Yes 

2. No 

Farmspec If code 1 at Farm 

What kinds of foods do you buy directly from a farm? 


1. Offal, such as liver and kidney 

2. Other meat 

3. Fish 

4. Milk 

5. Other dairy (yogurt, cheese, butter) 

6. Eggs 

7. Fruit 

8. Potatoes 

9. Other vegetables 


Farmoth If code 10 at Farmspec 

SPECIFY OTHER FOODS BOUGHT FROM A FARM

Animals All 

Do you or does anyone in your household keep hens or other animals 

to provide you with food? 

1. Yes 

2. No 

Animfood If code 1 at Animals 

What kinds of food do these animals provide? 


1. Eggs 

2. Milk or milk products 

3. Meat 

4. Honey 


OthAnim If code 5 at Animfood 

SPECIFY OTHER FOOD(S) FROM KEPT ANIMALS

StorInt All 

STORE CUPBOARD 

I’d like you to think now about different foods that come in cans. 

How long, on average, would you keep... 

PROMPT EACH FOOD ITEM 

.....in an opened can before eating them? 

SHOW CARD C 

Cans1 Baked beans 

1. More than a week 

2. No more than four or five days 

3. No more than two or three days 

4. No more than one day 

5. Use on same day 

Cans2 Canned tomatoes 

6. SPONTANEOUS: Never stored in an open can 

7. SPONTANEOUS: Not eaten/drunk 

Cans3 Other canned vegetables 

Cans4 Spaghetti 

Cans5 Canned fruit 

Cans6 Canned soup 

Cans7 Canned fish, for example sardines, tuna 

DIETARY SUPPLEMENTS 

SupplInt The next section is about any dietary supplements that you might take. 

FolicA Women 

At present, are you being prescribed folic acid in any form, including as 

part of a multivitamin or multimineral supplement? 

IF TAKING NON-PRESCRIBED FOLIC ACID SUPPLEMENTS, 

INCLUDE THESE IN VITAMIN/MINERAL SUPPLEMENTS SECTION 

1. Yes, being prescribed 

2. No, not being prescribed 

3. Doesn’t know/not sure 

4. SPONTANEOUS: Taking non-prescribed folic acid

Vitamin All 

Are you taking any extra vitamins, minerals, including fluoride, or other 

dietary supplements or any herbal preparations, including any which 

are not prescribed by your doctor? 

INCLUDE PRESCRIBED AND NON-PRESCRIBED SUPPLEMENTS 

E.G. VITAMIN DROPS, MULTIVITAMIN TABLETS, IRON TABLETS; 

EXCLUDE DRINKS, YOGURTS OR FOODS FORTIFIED WITH 

VITAMINS 

1. Yes 

2. No 

VitIntro If code 1 at Vitamin 

VitName1..10 If code 1 at Vitamin 

VitForm1..10 If code 1 at Vitamin 

ASK RESPONDENT FOR SUPPLEMENT CONTAINERS 

RECORD FULL NAME, INCLUDING BRAND AND STRENGTH OF 

EACH SUPPLEMENT 

RECORD FORM OF EACH SUPPLEMENT 

1. Tablets 

2. Capsules 

3. Drops 

4. Liquid / syrup 

5. Powder 

VitDose1..10 If code 1 at Vitamin 

RECORD DOSE TAKEN OF EACH SUPPLEMENT 

: NO. OF TABLETS, DROPS, 5 ml SPOONS 

01. .10 

VitFreq1..10 If code 1 at Vitamin 

CODE FREQUENCY EACH SUPPLEMENT TAKEN: NO. OF 

TIMES AND PERIOD 

1. Less than one a day 

2. Once a day 

3. Twice a day 

4. Three times a day 

5. Four times a day 

6. Five times a day

VitLic1..10 If code 1 at Vitamin 

RECORD PRODUCT LICENCE NO. (IF ANY) OF EACH 

SUPPLEMENT 

ENTER 0 IF NONE AVAILABLE 

- - - - /- - - - (product licence variable format) 

VitCate1..10 If code 1 at Vitamin 

CODE CATEGORY FOR EACH SUPPLEMENT 

1. Fluoride only 

2. Cod liver oil and other fish-based supplements 

3. Evening primrose oil type supplements 

4. Vitamin C only 

5. Other single vitamins NOT vitamin C 

6. Vitamins A, C and D only 

7. Vitamins with iron 

8. Iron only 

9. Non-prescribed folic acid 

10. Multivitamins and multiminerals 

11. Multivitamins NO minerals 

12. Minerals ONLY; NOT fluoride or iron ONLY 

13. Ginseng 

14. Ginkgo 

15. Garlic 

16. St John’s Wort 

17. Saw Palmetto 

18. Aloe 

19. Red Clover 

20. Hawthorne 

21. Echinacea 

22. Goldenseal 

23. Echinacea & Goldenseal 


VitOth1..10 If code 24 at Vitcate1..10 

SPECIFY OTHER KIND FOR EACH SUPPLEMENT

LEVEL OF PHYSICAL ACTIVITY 

ExerInt Now I’d like to ask you about how physically active you are. 

Active If code 1 at Work 

Compact All 

Thinking about your (main) job in general, and including voluntary 

work, would you say that you are… 


1. very physically active, 

2. fairly physically active, 

3. not very physically active, 

4. or not at all physically active in your job? 

(And) in general and including things you do in your free time, 

compared to other people of your age would you describe yourself 

as…… 


1. very physically active, 

2. fairly physically active, 

3. not very physically active, 

4. or not at all physically active? 

MEDICAL HISTORY 

Introill Now I'd like to ask you some questions about your general health. 

Illness All 

Do you have any long-standing illness, disability or infirmity? By longstanding 

I mean anything that has troubled you over a period of time or 

that is likely to affect you over a period of time. 

1. Yes 

2. No 

IllnessA If code 1 at Illness 

What is the matter with you? 

LimitAct If code 1 at Illness 

Does this illness or disability (Do these illnesses or disabilities) limit 

your activities in any way? 

1. Yes 

2. No

Cutdown All 

Now I'd like you to think about the two weeks ending yesterday. During 

those two weeks, did you have to cut down on any of the things you 

usually do about the house, (or at work/college) or in your free time 

because of (a condition you have just told me about or any other) 

illness or injury? 

1. Yes 

2. No 

NDayCutD If code 1 at Cutdown 

How many days was this in all during these last two weeks, including 

Saturdays and Sundays? 

1. .14 

CutMatt If code 1 at Cutdown 

Accid All 

Operat All 

Hospit All 

What was the matter with you? 

In the past 12 months, that is since …, have you had any kind of 

accident as a result of which you saw a doctor or went to the hospital 

as an outpatient or inpatient? 

1. Yes 

2. No 

Can I check, in the last 12 months, since …, have you had a surgical 

operation of any sort? 

1. Yes 

2. No 

During the past 12 months, that is since …, have you stayed in 

hospital as an inpatient, overnight or longer? 

INTERVIEWER: EXCLUDE GOING TO HOSPITAL TO GIVE BIRTH 

1. Yes 

2. No

Antihyp All 

Edent All 

Dentist All 

SmokIntr All 

SmokEver All 

Can I just check, are you currently taking any medicines prescribed by 

your doctor to lower your blood pressure? 

1. Yes 

2. No 

Do you have any of your own natural teeth? 

1. Yes 

2. No 

In general, would you say that you see a dentist NOWADAYS for 

regular check-ups, occasional check-ups or only when you are having 

trouble with your teeth? 

1. Regular check-ups 

2. Occasional check-ups 

3. Only when having trouble with teeth 

4. Never see dentist/not registered with dentist 

SMOKING 

The next section consists of a series of questions about smoking. 

Have you ever smoked a cigarette, a cigar or a pipe? 

1. Yes 

2. No 

SmokeNow If code 1 at SmokEver 

Do you smoke cigarettes at all nowadays? 

1. Yes 

2. No

DlySmoke If code 1 at SmokEver AND SmokeNow 

About how many cigarettes a day do you usually smoke on weekdays? 

IF LESS THAN ONE A DAY, CODE 0 

WEndSmok If code 1 at SmokEver AND SmokeNow 

About how many cigarettes a day do you usually smoke at weekends? 

IF LESS THAN ONE A DAY, CODE 

CigType If code 1 at SmokEver AND SmokeNow 

Do you mainly smoke filter-tipped cigarettes, plain or untipped 

cigarettes, or hand-rolled cigarettes? 

1. Filter-tipped cigarettes 

2. Plain or untipped cigarettes 

3. Hand-rolled cigarettes 

CigEver If code 1 at SmokEver AND NOT code 1 at SmokeNow 

Have you ever smoked cigarettes regularly? 

1. Yes 

2. No 

CigUsed If code 1 at Cigever 

About how many cigarettes did you smoke IN A DAY when you 

smoked them regularly? 

IF LESS THAN ONE A DAY, CODE 0 

CigStop If code 1 at CigEver 

How long ago did you stop smoking cigarettes regularly? 

1. Less than 6 months ago 

2. 6 months but less than a year ago 

3. 1 year but less than 2 years ago 

4. 2 years but less than 5 years ago 

5. 5 years but less than 10 years ago 

6. 10 years or more ago

Drinks All 

DRINKING - ALCOHOL 

The next set of questions is about what you drink - that is, if you do 

drink alcohol. 

Do you ever drink alcohol nowadays, including drinks you brew or 

make at home? 

1. Yes 

2. No 

DrinkAny If code 2 at Drinks 

Could I just check, do you never have an alcoholic drink nowadays, or 

do you have an alcoholic drink very occasionally, perhaps for 

medicinal purposes or on special occasions like Christmas or New 

Year? 

1. Very occasionally 

2. Never 

Shandy If code 1 at Drinks OR code 1 at DrinkAny 

SHOW CARD D 

How often have you had a drink of SHANDY, excluding bottles or 

cans, during the last 12 months, that is since …? 

1. Almost every day 

2. Five or six days a week 

3. Three or four days a week 

4. Once or twice a week 

5. Once or twice a month 

6. Once every couple of months 

7. Once or twice a year 

8. Not at all in the last 12 months

ShandyQ If code 1 at Drinks OR code 1 at DrinkAny AND NOT Code 8 at 

Shandy 

How much SHANDY, excluding bottles or cans, have you usually 

drunk on any one day during the last 12 months, (that is since …)? 

CODE NUMBER OF HALF-PINTS 

1. .97 

Beer If code 1 at Drinks OR code 1 at DrinkAny 

SHOW CARD D 

How often have you had a drink of BEER, LAGER, STOUT or CIDER 

during the last 12 months, that is since …? 








8. Not at all in the last 12 months 

BeerM If code 1 at Drinks OR code 1 at DrinkAny AND NOT code 8 at 

Beer 

How much BEER, LAGER, STOUT or CIDER have you usually drunk 

on any one day during the last 12 months? 

CODE MEASURES THAT YOU ARE GOING TO USE. 

CODE ALL THAT APPLY. PROBE IF NECESSARY. 

1. half pints 

2. small cans 

3. large cans 

4. bottles 

5. other (SPECIFY AT NEXT QUESTION) 

BeerQ If code 1 at Drinks OR code 1 at DrinkAny AND NOT code 8 at 

Beer AND NOT code 5 at BeerM 

ASK OR CODE 

How many (units at BeerM) have you usually drunk on any one day 


CODE THE NUMBER OF (units at BeerM) 

1. .97

XBeerQ If code 1 at Drinks OR code 1 at DrinkAny AND NOT code 8 at 

Beer AND code 5 at BeerM 

SPECIFY OTHER AMOUNT OF BEER/LAGER/STOUT/CIDER 

USUALLY DRUNK ON ANY ONE DAY DURING THE LAST 12 

MONTHS, THAT IS SINCE … 

Spirits If code 1 at Drinks OR code 1 at DrinkAny 

SHOW CARD D 

How often have you had a drink of SPIRITS or LIQUEURS, such as 

gin, whisky brandy, rum, vodka, advocaat or cocktails during the last 

12 months, that is since …? 









SpiritsQ If code 1 at Drinks OR code 1 at DrinkAny AND NOT code 8 at 

Spirits 

How much SPIRITS or LIQUEURS (such as gin, whisky, brandy, rum, 

vodka, advocaat or cocktails) have you usually drunk on any one day 


CODE THE NUMBER OF SINGLES - COUNT DOUBLES AS TWO 

SINGLES OR CODE 97 AND SPECIFY AT NEXT QUESTION. 

01..97 

XSpiritQ If code 1 at Drinks OR code 1 at DrinkAny AND NOT code 8 at 

Spirits AND 97 at SpiritsQ 

SPECIFY AMOUNT OF SPIRITS OR LIQUEURS (SUCH AS GIN, 

WHISKY, BRANDY, RUM, VODKA, ADVOCAAT OR COCKTAILS) 

USUALLY DRUNK ON ANY ONE DAY DURING THE LAST 12 

MONTHS, THAT IS SINCE … 

Sherry If code 1 at Drinks OR code 1 at DrinkAny 

SHOW CARD D 

How often have you had a drink of SHERRY or MARTINI, including 

port, vermouth, cinzano and dubonnet during the last 12 months, that 

is since …? 








8. Not at all in the last 12 months

SherryQ If code 1 at Drinks OR code 1 at DrinkAny AND NOT code 8 at 

Sherry 

How much SHERRY or MARTINI (including port, vermouth, cinzano 

and dubonnet) have you usually drunk on any one day during the last 

12 months, that is since …? 

CODE THE NUMBER OF GLASSES OR CODE 97 AND SPECIFY AT 

NEXT QUESTION. 

1. .97 

XSherryQ If code 1 at Drinks OR code 1 at DrinkAny AND NOT code 8 at 

Sherry AND 97 at SherryQ 

SPECIFY AMOUNT OF SHERRY OR MARTINI (INCLUDING PORT, 

VERMOUTH, CINZANO AND DUBONNET) USUALLY DRUNK ON 

ANY ONE DAY DURING THE LAST 12 MONTHS, THAT IS SINCE … 

Wine If code 1 at Drinks OR code 1 at DrinkAny 

SHOW CARD D 

How often have you had a drink of WINE, including babycham and 

champagne, during the last 12 months, that is since …? 









WineQ If code 1 at Drinks OR code 1 at DrinkAny AND NOT code 8 at 

Wine 

How much WINE (including babycham and champagne) have you 

usually drunk on any one day during the last 12 months, that is since 

…? 

CODE THE NUMBER OF GLASSES OR CODE 97 AND SPECIFY AT 


1 BOTTLE = 6 GLASSES, 1 LITRE = 8 GLASSES. 

1. .97 

XWineQ If code 1 at Drinks OR code 1 at DrinkAny AND NOT code 8 at 

Wine AND 97 at WineQ 

SPECIFY AMOUNT OF WINE (INCLUDING BABYCHAM AND 

CHAMPAGNE) USUALLY DRUNK ON ANY ONE DAY DURING THE 

LAST 12 MONTHS, THAT IS SINCE …

AlcPop If code 1 at Drinks OR code 1 at DrinkAny 

SHOW CARD D 

How often have you had a drink of ALCOPOPS, that is alcoholic 

lemonade, alcoholic cola or other alcoholic fruit- or herb-flavoured 

drinks, such as Hooch, Two Dogs, Alcola, Moscow Mule and V2, 










AlcPopQ If code 1 at Drinks OR code 1 at DrinkAny AND NOT code 8 at 

AlcPop 

How much ALCOPOPS ( ie alcoholic lemonade, alcoholic cola or other 

alcoholic fruit- or herb-flavoured drinks) have you usually drunk on any 

one day during the last 12 months, that is since …? 

CODE THE NUMBER OF BOTTLES OR CODE 97 AND SPECIFY AT 


1..97 

XAlcPopQ If code 1 at Drinks OR code 1 at DrinkAny AND NOT code 8 at 

AlcPop AND 97 at AlcPopQ 

SPECIFY AMOUNT OF ALCOHOLIC LEMONADE, ALCOHOLIC 

COLA AND OTHER ALCOHOLIC FRUIT- AND HERB-FLAVOURED 

DRINKS USUALLY DRUNK ON ANY ONE DAY DURING THE LAST 

12 MONTHS, THAT IS SINCE …

ORAL CONTRACEPTIVES AND MENOPAUSE/HRT - SELF- 

COMPLETION 

Women 

SelfIntC The next set of questions is for you to fill in yourself on the computer. I 

will show you how to answer the first two questions and then I'll be 

here if you need any help. 

The next section is about some medicines that are sometimes 

prescribed to women, such as the contraceptive pill and HRT or 

hormone replacement therapy. 

1. CASI self-completion accepted and completed 

2. Completed by interviewer 

3. Section refused 

Woman AND NOT code 3 at SelfIntC AND aged under fifty 

OralC Are you currently taking the contraceptive pill or having a contraceptive 

injection or implant? 

1. Yes 

2. No 

Woman AND NOT code 3 at SelfIntC AND aged under fifty AND 

code 1 at OralC 

OralBran What is the brand name of your contraceptive? 

OralType Woman AND NOT code 3 at SelfIntC AND aged under fifty AND 

code 1 at OralC 

What kind of contraceptive is this? 

1. Injection 

2. Mini pill (progestogen only) 

3. Combined pill 

4. Implant (Norplant) 

5. Not sure 

Menopaus Woman AND NOT code 3 at SelfIntC AND aged forty and over 

Have you started or had the menopause (change of life) yet? 

INCLUDE EARLY OR SURGICAL MENOPAUSE, E.G. AS A RESULT 

OF HYSTERECTOMY. 

1. Yes 

2. No 

3. Not sure

HRT Woman AND NOT code 3 at SelfIntC AND aged forty and over 

AND code 1 OR 3 at Menopaus 

Are you currently taking or having any type of HRT, that is hormone 

replacement therapy? 

INCLUDE PRESCRIBED HRT EVEN IF ONLY TAKEN 

OCCASIONALLY 

1. Yes 

2. No 

Thank you for answering our questions. Please hand the laptop back to the 

interviewer.

EDUCATION 

All 

EducInt I'd now like to ask you a couple of questions about your education. 

EducAge How old were you when you finished your continuous full-time 

education? 

1. Not yet finished 

2. 14 

3. 15 

4. 16 

5. 17 

6. 18 

7. 19 

8. 20 

9. 21 or over 

10. No formal education 

HiQual I would now like to ask you about education and work-related training. 

Please look at this card and tell me whether you have any of the 

qualifications listed. Start at the top of the list and tell me the first one 

you come to that you have passed. 

SHOW CARD E 

CODE FIRST THAT APPLIES 

1. Degree 

2. Teaching qualifications 

3. HNC/HND, BEC/TEC Higher, BTEC Higher 

4. City and Guilds Full Technological Certificate 

5. Nursing qualifications (SRN, SCM, RGN, RM, RHV, Midwife) 

7. ONC/OND/BEC/TEC NOT Higher 

8. City and Guilds Advanced/Final 

9. 'O' Level passes (Grade A to C if after 1975) 

10. GCSE (Grades A to C) 

11. CSE (Grade 1) 

12. SCE Ordinary (Bands A to C) 

13. Standard Grade (Levels 1 to 3) 

14. SLC Lower 

15. SUPE Lower or ordinary 

16. School certificate or Matric 

17. City and Guilds Craft/Ordinary level 

18. CSE Grades 2 to 5 

19. GCE 'O' Level (Grades D&E if after 1975) 

20. CSE (Grades D,E,F,G) 

21. SCE Ordinary (Bands D & E) 

22. Standard Grade (Level 4, 5) 

23. Clerical or commercial qualifications 

24. Apprenticeship 

25. CSE Ungraded 

26. Other qualifications (Specify at next question) 

27. No formal qualifications

QualOth If code 26 at HiQual 

SPECIFY OTHER QUALIFICATION 

NATIONAL IDENTITY AND ETHNICITY 

All 

Birth11 In which country were you born? 

1. England 

2. Scotland 

3. Wales 

4. Northern Ireland 

5. Outside UK 

Ethnic SHOW CARD F 

To which of these groups do you consider you belong? 

1. White 

2. Black - Caribbean 

3. Black - African 

4. Black - Other Black groups 

5. Indian 

6. Pakistani 

7. Bangladeshi 

8. Chinese 

9. None of these 

HOUSING TENURE 

All 

TenIntro The next section includes some more questions about your household. 

HLong Enter the number of completed years at the address. 

Note that question relates to address rather than place - respondent 

could have moved address within same place. 

1. Less than 12 months 

2. 12 months but less than 2 years 

3. 2 years but less than 3 years 




7. 20 years or more

HMnths If code 1 at HLong 

Acomtyp All 

How many months have you lived here? 

1..12 

RECORD OR ASK 

IS THE HOUSEHOLD'S ACCOMMODATION... 

IF THE H'HOLD OCCUPIES A FLAT IN A CONVERTED HOUSE, 

CODE 2 

1. a house or bungalow 

2. a flat or maisonette 

3. a room or rooms 

4. other? 

Hsetyp If code 1 at Acomtyp 

RECORD OR ASK 

A semi-detached house is one of a pair which are joined together. A 

house at the end of a terrace must be coded 3 even if there are only 

three houses in the terrace. 

Houses which are joined only by a garage (link-detached) should be 

coded detached. 

1. detached 

2. semi-detached 

3. or terraced/end of terrace? 

Flattyp If code 2 at Acomtyp 

RECORD OR ASK 

IS IT... 

1. a purpose built block 

2. a converted house/some other kind of building? 

OthActyp If code 3 at Acomtyp 

RECORD OR ASK 

IS IT... 

1. a caravan, mobile home or houseboat 

2. some other kind of accommodation?

OwnHome All 

FCredit All 

ISupp All 

ISeek All 

Does your household own or rent this accommodation? 


1. Owns - with mortgage /loan 

2. Owns - outright 

3. Rents - Local Authority/new town 

4. Rents - Housing Association 

5. Rents - privately unfurnished 

6. Rents - privately furnished 

7. Rents - from employer 

8. Rents - other with payment 

9. Rent free 

HOUSEHOLD INCOME 

Can I just check, are you (and your partner or anyone else in your 

household) currently receiving Working Families Tax Credit? 

1. Yes 

2. No 

And have you (or your partner or anyone else in your household) 

drawn Income Support at any time within the last 14 days? 

1. Yes 

2. No 

And have you (or your partner or anyone else in your household) 

drawn (Income-related) Job Seeker's Allowance at any time within the 

last 14 days? 

1. Yes 

2. No

GIncome All 

SHOWCARD G 

Could you please look at this card and tell me which group represents 

the gross income of the whole household. Please include income from 

all sources before any compulsory deductions such as income tax, 

national insurance and superannuation contributions. 

SHOW CARD G 

REMIND RESPONDENT WHO IS INCLUDED IN THE HOUSEHOLD 

PER WEEK ................. PER YEAR 

less than £40 01 less than £2,000 

£40 - less than £80 02 £2,000 - less than £4,000 










£600 or more 12 £30,000 or more

WORK/EMPLOYMENT HISTORY: ASKED FOR RESPONDENT, 

HEAD OF HOUSEHOLD (if not already asked as respondent), AND 

HOUSEHOLD REFERENCE PERSON (if not already asked as 

respondent or HOH) 

Wrking Did respondent/HOH/HRP do any paid work in the 7 days ending 

Sunday the …., either as an employee or self employed? 

1. Yes 

2. No 

SchemeET If respondent/HOH/HRP is under 63 years OR Male and under 65 

years AND code 2 at wrking 

Were you on a government scheme for employment training? 

1. Yes 

2. No 

JbAway If code 2 at Wrking AND if code 2 at SchemeET 

Did you have a job or business that you were away from? 

1. Yes 

2. No 

3. Waiting to take up a new job/business already obtained 

OwnBus If code 2 at Wrking AND if code 2 at SchemeET AND code 2 or 3 at 

JbAway 

Did you do any unpaid work in that week for any business that you 

own? 

1. Yes 

2. No 

RelBus If code 2 at Wrking AND if code 2 at SchemeET AND 

code 2 or 3 at JbAway AND code 2 at OwnBus 

…or that a relative owns? 

1. Yes 

2. No

Looked If code 2 at Wrking AND if code 2 at SchemeET AND 

code 2 at JbAway AND code 2 at RelBus 

Thinking of the 4 weeks ending Sunday the …, were you looking for 

any kind of paid work or government training scheme at any time in 

those 4 weeks? 

1. Yes 

2. No 

3. Waiting to take up a new job or business already obtained 

StartJ If code 2 at Wrking AND if code 2 at SchemeET AND code 1 

or 3 at Looked/code 3 at JbAway 

If a job or a place on a government scheme had been available in the 

week ending Sunday the …, would you have been able to start within 2 

weeks? 

1. Yes 

2. No 

YInAct If code 2 at Wrking AND if code 2 at SchemeET AND code 2 at 

Looked/code 2 at StartJ 

What was the main reason you did not seek any work in the last 4 

weeks/would not be able to start in the next 2 weeks? 

1. Student 

2. Looking after the family/home 

3. Temporarily sick or injured 

4. Long-term sick or disabled 

5. Retired from paid work 

6. None of these 

Dvilores/ Record All 

Dvilohoh/ DV for ilo (respondent/HOH/HRP) in employment - 3 categories 

Dvilohih 

1. InEmp 

2. Unemp 

3. EcInAct 

Dvilore2/ Record All 

Dviloho2/ DV for ilo (respondent/HOH/HRP) in employment - 4 categories 

Dvilohi2 

1. InEmpXuf 

2. UFW 

3. Unemp 

4. EcInAct 

Everwk If code 2 OR 3 at Dvilores/hoh/hih

Have you ever had a paid job, apart from casual or holiday work? 

1. Yes 

2. No 

DtJbL If code 1 at Everwk 

When did you leave your last PAID job? 

DATE 

DVJb12ML Record if code 2 or 3 at Dvilores/hoh/hih 

DV for unemployed/inactive but has worked in last 12 months 

1. Worked in last 12 months 

2. NOT worked in last 12 months 

JOB DETAILS: ASKED FOR RESPONDENT/HEAD OF 

HOUSEHOLD (if not already asked as respondent)/HOUSEHOLD 

REFERENCE PERSON (if not already asked as respondent/HOH). 

IndD If code 1 at Everwk OR code 1 at Dvilores/hoh/hih 

CURRENT OR LAST JOB 

What did the firm/organisation you worked for mainly make or do (at 

the place where you worked)? 

DESCRIBE FULLY - PROBE MANUFACTURING or PROCESSING or 

DISTRIBUTING ETC. AND MAIN GOODS PRODUCED, MATERIALS 

USED, WHOLESALE or RETAIL ETC. 

OccT If code 1 at Everwk OR code 1 at Dvilores/hoh/hih 

What was your (main) job? 

OccD If code 1 at Everwk OR code 1 at Dvilores/hoh/hih 

CURRENT OR LAST JOB 

What did you mainly do in your job? 

CHECK SPECIAL QUALIFICATIONS/TRAINING NEEDED TO DO 

THE JOB 

Stat If code 1 at Everwk OR code 1 at Dvilores/hoh/hih 

Were you working as an employee or were you self-employed? 

1. Employee 

2. Self-employed

Manage If code 1 at Stat 

Did you have any managerial duties, or were you supervising any 

other employees? 

1. Manager 

2. Foreman/supervisor 

3. Not manager/supervisor 

EmpNo If code 1 at Stat 

How many employees were there at the place where you worked? 

1. 1-24 

2. 25 or more 

Solo If code 2 at Stat 

Were you working on your own or did you have employees? 

1. on own/with partner(s) but no employees 

2. with employees 

SENo If code 2 at Stat AND code 2 at Solo 

How many people did you employ at the place where you worked? 

1. 1-24 

2. 25 or more 

Oempstat Record if code 1 at Everwk OR code 1 at Dvilores /Dvilohoh 

/Dvilohih (variable computed in the CAPI program) 

If code 3 or -8 at Manage, or -8 at Stat .......................... 1 

Employee (not foreman or manager) 

If code 2 at Manage ........................................................ 2 

Foreman or supervisor 

If code 1 at Solo .............................................................. 3 

Self employed - no employees 

If code 1 at SeNo ............................................................ 4 

Self employed - 1 to 24 employees 

If code 2 at SeNo ............................................................ 5 

Self employed - 25 or more employees 

If code 1 at Manage and code 1 at EmpNo..................... 6 

Manager - 1 to 24 employees in establishment 

If code 1 at Manage code 2 at EmpNo ............................ 7 

Manager - 24 or more employees in establishment

FtPtWk If code 1 at Everwk OR code 1 at Dvilores/hoh/hih 

In your (main) job were you working full or part-time? 

1. full time 

2. or part time? 

If code 1 at Dvilore2/ho2/hi2 AND code 1 at Stat 

EmpStY In which year did you start working continuously for your current 

employer? 

1900..2005 

SEmpStY If code 1 at Dvilore2/ho2/hi2 AND NOT code 1 at Stat 

In which year did you start working continuously as a self-employed 

person? 

1900..2005 

JobstM If code 1 at Dvilore2/ho2/hi2 OR SempSty = response 

…and which month in (year in EmpSty/SempStY) was that? 

1. January 

2. February 

3. March 

4. April 

5. May 

6. June 

7. July 

8. August 

9. September 

10. October 

11. November 

12. December

EverOT If code 1 at Dvilores/hoh/hih AND ((code 1 at Wrking) 

OR (code 1 at JbAway)) OR code 1 at SchemeET 

Do you ever do any work which you would regard as paid or unpaid 

overtime? 

1. Yes 

2. No 

Totus1 If code 1 at Dvilores/hoh/hih AND ((code 2 at EverOT) OR (code 1 

at OwnBus)) OR code 1 at RelBus 

How many hours per week do you usually work in your (main) 

job/business – please exclude mealbreaks? 

0.00..97. 00 

Usuhr If code 1 at Dvilores/hoh/hih AND code 1 at EverOT 

Thinking of your (main) job/business, how many hours per week do 

you usually work – please exclude mealbreaks and overtime? 

0.00..97. 00 

PotHr If code 1 at Dvilores/hoh/hih AND code 1 at EverOT 

How many hours PAID overtime do you usually work per week? 

0.00..97.00 

UotHr If code 1 at Dvilores/hoh/hih AND code 1 at EverOT 

How many hours UNPAID overtime do you usually work per week? 

0.00..97.00 

DVTotHrU Variable computed in the CAPI program 

Total usual hours 

0.00..97.00 

AgreeHrs If code 1 at Dvilores/hoh/hih AND code 1 at EverOT 

Your total usual hours come to DVTotHrU. Is that about right, or not? 

1. Yes 

2. No

END OF DIETARY INTERVIEW 

All 

PlaceX INTERVIEWER: YOU HAVE NOW REACHED THE END OF THE 

PLACEMENT INTERVIEW. 

(IF DIETARY DIARIES REFUSED TRY TO CONTINUE WITH PICK- 

UP INTERVIEW) 

All 

Oral INTERVIEWER: NOW INSTRUCT RESPONDENT ON HOW TO 

CONDUCT SELF-TOOTH COUNT AND LEAVE WRITTTEN 

INSTRUCTIONS WITH THEM (DOCUMENT D7). 

All 

Comdiary INTERVIEWER: DID THE RESPONDENT COMPLETE A 7-DAY 

DIETARY DIARY? 

1. YES, FULL 7 day dietary diary kept 

2. YES, but NOT COMPLETE 7 day diary 

3. NO, dietary diary not kept

POST DIETARY RECORDING PERIOD INTERVIEW 

If code 1 OR 2 at Comdiary 

WhoW ASK OR RECORD 

Who weighed and recorded the food and drink entered in the diary? 

Please include all those people who did any weighing and recording. 


1. Respondent 

2. Respondent's spouse/partner 

3. Other relative in household 

4. Other (SPECIFY AT NEXT QUESTION) 

WWOth1 If code 1 OR 2 at Comdiary AND code 4 at WhoW 

SPECIFY OTHER WHO WEIGHED OR RECORDED 

WMain If code 1 OR 2 at Comdiary AND WhoW > 1 

ASK OR RECORD 

Who did MOST OF the weighing and recording? 

1. Respondent 

2. Respondent's spouse/partner 

3. Other relative in household 

4. Other (SPECIFY AT NEXT QUESTION) 

WWOth2 If code 1 OR 2 at Comdiary AND code 4 at WMain 

SPECIFY OTHER WHO WEIGHED OR RECORDED 

UsuBis If code 1 OR 2 at Comdiary 

During the 7 days that you were weighing and recording your food, do 

you think you had more, less or about the same amount of BISCUITS 

as usual? 

1. More 

2. Less 

3. Same 

4. Never eats item 

UsuConf If code 1 OR 2 at Comdiary 

During the 7 days that you were weighing and recording your food, do 

you think you had more, less or about the same amount of 

CONFECTIONERY as usual? 

1. More 

2. Less 

3. Same 

4. Never eats item

UsuCrisp If code 1 OR 2 at Comdiary 

(During the 7 days that you were weighing and recording your food,) 

do you think you had more, less or about the same amount of CRISPS 

as usual? 

1. More 

2. Less 

3. Same 


UsuDrink If code 1 OR 2 at Comdiary 

(During the 7 days that you were weighing and recording your food, do 

you think you had more, less or about the same amount of) DRINKS 

(as usual?) 

QUESTION EXCLUDES ALCOHOLIC DRINKS 

1. More 

2. Less 

3. Same 


UsuSnak If code 1 OR 2 at Comdiary 

(During the 7 days that you were weighing and recording your food, do 

you think you had more, less or about the same amount of) SNACKS 

(as usual?) 

BY SNACKS WE MEAN FOOD EATEN BETWEEN MEALS 

1. More 

2. Less 

3. Same 


Portion If code 1 OR 2 at Comdiary 

On the whole, do you think you had... 


1. bigger 

2. smaller 

3. or the same size portions as usual while you were keeping the 

diary?

EatOut If code 1 OR 2 at Comdiary 

During the 7 days do you think you ate out of the home, including at 

work/college... 


1. more often 

2. less often 

3. or about the same as usual? 

Probs If code 1 OR 2 at Comdiary 

Did you have any problems with the weighing and recording of what 

you had to eat and drink during the 7 day recording period? 

1. Yes 

2. No 

WhProb If code 1 OR 2 at Comdiary AND code 1 at Probs 

What were these problems? 

Unwell If code 1 OR 2 at Comdiary 

While you were keeping the diary, were you unwell at all? 

1. Yes 

2. No 

Illnesses during diary keeping 

Sick0..4 If code 1 OR 2 at Comdiary AND code 1 at UnWell ask for each of 

the following 

0 = Diarrhoea 

1 = Sick or vomiting 

2 = Cold or flu (include sore throat, runny nose, tonsils with 

temperature, chest infection, cough, snuffles) 

3 = Asthma 

4 = Ill in any other way (Specify at next question; include off food; 

headache; feverish) 

Have you been ill with (ILLNESS)? 

Yes .................................................................................... 1 

No ...................................................................................... 2

. Which100..106 If code 1 at Sick0 

Which107..113 If code 1 at Sick1 




On which day(s) were you unwell with (ILLNESS)? 


1. Day 1 

2. Day 2 

3. Day 3 

4. Day 4 

5. Day 5 

6. Day 6 

7. Day 7 

c. Which000..007 If code 1 at Sick0 





On which day(s) did (ILLNESS) affect your eating habits? 


1. Day 1 

2. Day 2 

3. Day 3 

4. Day 4 

5. Day 5 

6. Day 6 

7. Day 7 

8. Did not affect eating habits 

OthIll If code 1 at Sick4 (ill in any other way) 

SPECIFY OTHER ILLNESS 

Unusual If code 1 OR 2 at Comdiary 

Were there any (other) unusual circumstances which affected your 

eating habits while you were keeping the diary? 

1. Yes 

2. No 

UnWhat If code 1 OR 2 at Comdiary AND code 1 at Unusual 

What has been different about your eating habits over these days?

Say If code 1 OR 2 at Comdiary 

Is there anything you would like to say about the diary you kept? 

1. Yes (SPECIFY AT NEXT QUESTION) 

2. No 

SayWhat If code 1 OR 2 at Comdiary AND code 1 at Say 

ENTER COMMENTS ABOUT DIARY HERE 

Working during diary-keeping period 

All 

WrkWek Did you do any paid or voluntary work during the dietary diary-keeping 

period? 

1. Yes 

2. No 

PhyWkNo If code 1 at WrkWek 

Did you have one or two jobs, including paid and voluntary work, 

during that period? 

1. .2 

OccAct0..1 If code 1 at WrkWek 

OactCod0..1 If code 1 at WrkWek 

(For each job) what kind of tasks did you do on a day-to-day basis? 

PROBE WHETHER JOB INVOLVES - 

MAINLY SITTING AND/OR USE OF LIGHT TOOLS OR... 

MAINLY STANDING AND/OR WALKING OR... 

MAINLY WALKING, LIFTING OR CARRYING LIGHT LOADS OR... 

MAINLY HARD PHYSICAL LABOUR 

HOME CODING TASK 

FOR EACH JOB : 

ENTER THE OCCUPATION ACTIVITY CODE FOR THE 

RESPONDENT'S JOB (TO INCLUDE PAID AND VOLUNTARY 

WORK) 

1. Very light/light work 

2. Moderate work 

3. Hard work

UPhysWk If code 1 at WrkWek 

UPhys All 

Thinking about the time you spent at work, and including any voluntary 

work, during the 7 days that you were weighing and recording, do you 

think you did more, less or about the same amount of physical activity 

than you usually do? 

1. More than usual 

2. Less than usual 

3. Same as usual 

(During the 7 days that you were weighing and recording your 

food/And thinking about the time that you were not at work), do you 

think you did more, less or about the same amount of physical activity 

than you usually do? 

1. More than usual 

2. Less than usual 

3. Same as usual

EATING HABITS 

All 

IntroPsyc THE NEXT SET OF QUESTIONS ARE ABOUT EATING 

BEHAVIOUR. 

THIS IS A SELF-COMPLETION SECTION. 

ASK RESPONDENT WHETHER LIKE TO SELF-COMPLETE ON 

LAPTOP OR ON PAPER Q'RE. 

BE SURE TO INSTRUCT RESPONDENT TO COMPLETE THIS SET 

OF QUESTIONS IN ONE SITTING. 

ALL ARE OPINION QUESTIONS. 

SelfInt All 

The next set of questions is for you to fill in yourself on the computer.. 

1. CASI self-completion accepted and completed 

2. Self-completion completed on paper 

3. Section refused 

If NOT code 3 at SelfInt 

Irritate Do you have a desire to eat when you are irritated? 

1. Never 

2. Seldom 

3. Sometimes 

4. Often 

5. Very Often 

Taste If food tastes good to you, do you eat more than usual? 

1. Never 

2. Seldom 

3. Sometimes 

4. Often 

5. Very Often 

Nothing Do you have a desire to eat when you have nothing to do? 

1. Never 

2. Seldom 

3. Sometimes 

4. Often 

5. Very Often 

55

Weight When you have put on weight, do you eat less than you usually do? 

1. Never 

2. Seldom 

3. Sometimes 

4. Often 

5. Very Often 

Depress Do you have a desire to eat when you are depressed or discouraged? 

1. Never 

2. Seldom 

3. Sometimes 

4. Often 

5. Very Often 

Smell If food smells and looks good, do you eat more than usual? 

1. Never 

2. Seldom 

3. Sometimes 

4. Often 

5. Very Often 

Refuse How often do you refuse food or drink offered because you are 

concerned about your weight? 

1. Never 

2. Seldom 

3. Sometimes 

4. Often 

5. Very Often 

Lonely Do you have a desire to eat when you are feeling lonely? 

1. Never 

2. Seldom 

3. Sometimes 

4. Often 

5. Very Often 

Delish If you see or smell something delicious do you have a desire to eat it? 

1. Never 

2. Seldom 

3. Sometimes 

4. Often 

5. Very Often 

56

Letdown Do you have a desire to eat when somebody lets you down? 

1. Never 

2. Seldom 

3. Sometimes 

4. Often 

5. Very Often 

EatLess Do you try to eat less at mealtimes than you would like to eat? 

1. Never 

2. Seldom 

3. Sometimes 

4. Often 

5. Very Often 

Straight If you have something delicious to eat, do you eat it straight away? 

1. Never 

2. Seldom 

3. Sometimes 

4. Often 

5. Very Often 

Cross Do you have a desire to eat when you are cross? 

1. Never 

2. Seldom 

3. Sometimes 

4. Often 

5. Very Often 

Exactly Do you watch exactly what you eat? 

1. Never 

2. Seldom 

3. Sometimes 

4. Often 

5. Very Often 

Baker If you walk past the baker, do you have the desire to buy something 

delicious? 

1. Never 

2. Seldom 

3. Sometimes 

4. Often 

5. Very Often 

57

Unpleas Do you have the desire to eat when something unpleasant is about to 

happen? 

1. Never 

2. Seldom 

3. Sometimes 

4. Often 

5. Very Often 

Slimming Do you deliberately eat foods that are slimming? 

1. Never 

2. Seldom 

3. Sometimes 

4. Often 

5. Very Often 

Others If you see others eating, do you also want to eat? 

1. Never 

2. Seldom 

3. Sometimes 

4. Often 

5. Very Often 

DayAfter When you have eaten too much, do you eat less than usual the 

following day? 

1. Never 

2. Seldom 

3. Sometimes 

4. Often 

5. Very Often 

Worried Do you get the desire to eat when you are anxious, worried or tense? 

1. Never 

2. Seldom 

3. Sometimes 

4. Often 

5. Very Often 

Resist Can you resist eating delicious food? 

1. Never 

2. Seldom 

3. Sometimes 

4. Often 

5. Very Often 

58

Heavy Do you deliberately eat less in order not to become heavier? 

1. Never 

2. Seldom 

3. Sometimes 

4. Often 

5. Very Often 

GoWrong Do you have a desire to eat when things are going against you or 

when things have gone wrong? 

1. Never 

2. Seldom 

3. Sometimes 

4. Often 

5. Very Often 

Cafe If you walk past a snack bar or a cafe, do you have the desire to buy 

something delicious? 

1. Never 

2. Seldom 

3. Sometimes 

4. Often 

5. Very Often 

Upset Do you have a desire to eat when you are emotionally upset? 

1. Never 

2. Seldom 

3. Sometimes 

4. Often 

5. Very Often 

Snack How often do you try not to eat between meals because you are 

watching your weight? 

1. Never 

2. Seldom 

3. Sometimes 

4. Often 

5. Very Often 

59

OthEat Do you eat more than usual when you see others eating? 

1. Never 

2. Seldom 

3. Sometimes 

4. Often 

5. Very Often 

Bored Do you have a desire to eat when you are bored or restless? 

1. Never 

2. Seldom 

3. Sometimes 

4. Often 

5. Very Often 

Evening How often in the evenings do you try not to eat because you are 

watching your weight? 

1. Never 

2. Seldom 

3. Sometimes 

4. Often 

5. Very Often 

Fright Do you have a desire to eat when you are frightened? 

1. Never 

2. Seldom 

3. Sometimes 

4. Often 

5. Very Often 

WeightA Do you take your weight into account with what you eat? 

1. Never 

2. Seldom 

3. Sometimes 

4. Often 

5. Very Often 

Disap Do you have a desire to eat when you are disappointed? 

1. Never 

2. Seldom 

3. Sometimes 

4. Often 

5. Very Often 

60

Prepare When preparing a meal, are you inclined to eat something? 

IntOral All 

TthCo All 

1. Never 

2. Seldom 

3. Sometimes 

4. Often 

5. Very Often 

ORAL HEALTH 

YOU ARE ABOUT TO ENTER THE ORAL HEALTH SECTION. 

HAS THE RESPONDENT CARRIED OUT THE SELF-TOOTH 

COUNT? 

1. Yes 

2. No 

NumTeeth If code 1 at TthCo 

ENTER NUMBER OF OWN NATURAL TEETH COUNTED BY 

RESPONDENT. 

0..34 

All 

OralInt The next section is all about your oral and dental health. 

AnyOwn All 

DentUse All 

ASK OR RECORD 

Do you have any of your own, natural, teeth? 

1. Yes 

2. No 

Do you use a denture at all? 

1. Yes 

2. No 

61

UpDent If code 1 at DentUse 

Talking first of all just about your upper jaw... 

... do you wear a denture in the upper jaw? 

1. Yes 

2. No 

UpType If code 1 at DentUse AND code 1 at UpDent 

Is it a complete denture (one that replaces all of your natural teeth in 

that jaw) or is it a partial denture (where there are still some natural 

teeth left in the upper jaw, but the denture fills some of the gaps)? 

1. Complete denture 

2. Partial denture 

LowDent If code 1 at DentUse 

Thinking now just about your lower jaw... 

... do you wear a denture in the lower jaw? 

1. Yes 

2. No 

LowType If code 1 at DentUse AND code 1 at LowDent 

Is it a complete denture (one that replaces all of your natural teeth in 

that jaw) or is it a partial denture (where there are still some natural 

teeth left in the upper jaw, but the denture fills some of the gaps)? 

1. Complete denture 

2. Partial denture 

CompDent If code 1 at UpType OR code 1 at LowType 

LNatU If code 1 at UpType 

The next few questions are about your complete denture(s). 

How long is it since the last of your natural teeth in your upper jaw 

were removed? 

CODE RESPONSE IN YEARS (0-65) 

0..65 

EatDent If code 1 at UpType 

And, in general, do you wear your upper denture for eating? 

1. Yes 

2. No 

62

LNatL If code 1 at LowType 

How long is it since the last of your natural teeth in your lower jaw 

were removed? 


0..65 

EatDentL If code 1 at LowType 

And, in general, do you wear your lower denture for eating? 

1. Yes 

2. No 

ComfDen If code 1 at UpType OR code 1 at LowType 

SHOW CARD H 

How satisfied are you with the overall COMFORT of your complete 

dentures. Are you... 

READ OUT SHOW CARD H 

1. Very satisfied 

2. Fairly satisfied 

3. Fairly unsatisfied 

4. Very unsatisfied 

5. Can't Say 

ChanInt If code 1 at UpType OR code 1 at LowType 

Now I am going to read out some changes which some people 

sometimes notice when they start to wear complete dentures. For each 

change could you tell me whether or not it has applied to you since 

you first started wearing a complete denture. 

SlowD If code 1 at UpType OR code 1 at LowType 

Would you say that wearing a complete denture has made you eat 

more slowly than before? 

1. Yes 

2. No 

3. Can't Say 

CantEat If code 1 at UpType OR code 1 at LowType 

Do you ever find that difficulties with your complete denture(s) make 

you unable to eat food which is offered to you? 

1. Yes 

2. No 

3. Can't Say 

63

PartDent If code 2 at UpType OR code 2 at LowType 

LongPU If code 2 at UpType 

The next few questions are about your partial denture(s) 

Thinking about the denture in your UPPER jaw... 

How long have you had your present denture in your upper jaw? 


0..65 

EatPU If code 2 at UpType 

In general, do you wear the denture in your upper jaw for eating? 

1. Yes 

2. No 

LongPL If code 2 at LowType 

Thinking about the denture in your LOWER jaw... 

How long have you had your present denture in your lower jaw? 


0..65 

EatPL If code 2 at LowType 

In general, do you wear the denture in your lower jaw for eating? 

1. Yes 

2. No 

ReasonP If code 2 at UpType OR code 2 at LowType 

Now I am going to read out some reasons why people choose to wear 

a partial denture. For each reason, please could you say whether or 

not it applies to you? 

Which, if any, of the following reasons for wearing a partial denture 

apply to you? 

Appear If code 2 at UpType OR code 2 at LowType 

I wear a partial denture because it improves my appearance 

1. Yes 

2. No 

64

HelpEat If code 2 at UpType OR code 2 at LowType 

I wear a partial denture because it helps me to eat 

1. Yes 

2. No 

Recmend If code 2 at UpType OR code 2 at LowType 

I wear a partial denture because my dentist recommended it 

1. Yes 

2. No 

ComfPD If code 2 at UpType OR code 2 at LowType 

SHOW CARD H 

How satisfied are you with the overall COMFORT of your partial 

denture(s)? 

READ OUT SHOW CARD H 

1. Very satisfied 

2. Fairly satisfied 

3. Fairly unsatisfied 

4. Very unsatisfied 

5. Can't Say 

Sensit If code 1 at AnyOwn 

In the past 6 months have you experienced sensitive teeth when 

eating or drinking anything cold, hot or sweet? 

1. Yes 

2. No 

SenOft If code 1 at AnyOwn AND code 1 at Sensit 

SHOW CARD I 

Have you experienced this problem very often, quite often, sometimes 

or hardly ever in the past 6 months? 

1. Very often 

2. Quite often 

3. Sometimes 

4. Hardly ever 

MildDis If code 1 at AnyOwn 

In the past 6 months have you experienced any other MILD discomfort 

with your teeth? 

1. Yes 

2. No 

65

MildOft If code 1 at AnyOwn AND code 1 at MildDis 

SHOW CARD I 



1. Very often 


3. Sometimes 


SevDis If code 1 at AnyOwn 

In the past 6 months have you experienced any toothache or SEVERE 

discomfort with your teeth? 

1. Yes 

2. No 

SevOft If code 1 at AnyOwn AND code 1 at SevDis 

SHOW CARD I 



1. Very often 


3. Sometimes 


Stuck If code 1 at AnyOwn OR code 1 at DentUse 

In the past 6 months have you experienced any difficulties due to food 

getting stuck between teeth or under dentures? 

1. Yes 

2. No 

StikDis If (code 1 at AnyOwn) OR (code 1 at DentUse) AND 

code 1 at Stuck 

SHOW CARD J 

And in the past 6 months has food sticking between teeth or under 

dentures caused you ... 

READ OUT SHOW CARD J 

1. A great amount of discomfort 

2. A fair amount of discomfort 

3. A little discomfort 

4. No discomfort 

66

ListA All 

JawPain All 

In the past 6 months since … have you experienced any of the 

following problems with your mouth, teeth or dentures? Please say 

'yes' or 'no' for each problem I read out. 

A pain in your jaw joint 

1. Yes 

2. No 

LooseD If code 1 at DentUse 

A loose or ill-fitting denture 

1. Yes 

2. No 

LoseTth If code 1 at AnyOwn 

A loose natural tooth 

1. Yes 

2. No 

ChipTth If code 1 at AnyOwn 

A broken or chipped natural tooth 

1. Yes 

2. No 

All 

DryMth Dryness in your mouth 

1. Yes 

2. No 

Ulcer Sore spots or ulcers 

1. Yes 

2. No 

67

JawDis If code 1 At JawPain 

SHOW CARD J 

How much discomfort has a pain in your jaw joint caused you in the 

last 6 months? 

PROMPT AS NECESSARY: Would you say it caused you a great 

amount of discomfort, a fair amount of discomfort, a little discomfort or 

no discomfort 





JawAct If code 1 At JawPain 

Did you take any action to treat this problem? 

1. Yes 

2. No 

LosDDis If code 1 at LooseD 

SHOW CARD J 

How much discomfort has a loose or ill-fitting denture caused you in 

the last 6 months? 



no discomfort 





LosDAct If code 1 at LooseD 


1. Yes 

2. No 

68

LosTDis If code 1 at LoseTth 

SHOW CARD J 

How much discomfort has a loose natural tooth caused you in the last 

6 months? 



no discomfort 





LosTAct If code 1 at LoseTth 


1. Yes 

2. No 

ChipDis If code 1 at ChipTth 

SHOW CARD J 

How much discomfort has a broken or chipped natural tooth caused 

you in the last 6 months? 



no discomfort 





ChipAct If code 1 at ChipTth 


1. Yes 

2. No 

69

DryDis If code 1 at DryMth 

DryAct If code 1 at DryMth 

SHOW CARD J 

How much discomfort has dryness in your mouth caused you in the 

last 6 months? 



no discomfort 






1. Yes 

2. No 

UlcDis If code 1 at Ulcer 

SHOW CARD J 

How much discomfort has sore spots or ulcers caused you in the last 6 

months? 



no discomfort 





UlcAct If code 1 at Ulcer 


1. Yes 

2. No 

DryEat 

All 

Does your mouth ever feel dry when you are eating a meal? 

1. Yes 

2. No 

3. Can't Say 

70

SipWatr Do you sip water or other liquid to help you swallow dry foods? 

1. Yes 

2. No 

3. Can't Say 

Saliva Does the amount of saliva in your mouth seem to be... 


1. too little 

2. too much 

3. or don't you notice it? 

EatInt SHOW CARD K 

I would now like to ask you about how well you are able to eat food 

nowadays. I will ask you separately about biting, chewing and 

swallowing. 

Bite In general, how well are you able to BITE food that you eat nowadays? 

Would you say you have no difficulty, a little difficulty, a fair amount of 

difficulty, or a great amount of difficulty biting food? 

1. No difficulty 

2. A little difficulty 

3. A fair amount of difficulty 

4. A great amount of difficulty 

Chew And in general, how well are you able to CHEW food that you eat 

nowadays? Would you say that you have no difficulty, a little difficulty, 

a fair amount of difficulty, or a great amount of difficulty chewing food? 





Swalow And in general, how well are you able to SWALLOW food that you eat 

nowadays? Would you say that you have no difficulty, a little difficulty, 

a fair amount of difficulty, or a great amount of difficulty swallowing 

food? 





71

CardL If aged 45 or over or respondent has fewer than 21 natural teeth 

SHOW CARD L 

Now I am going to read out a list of different types of food and I would 

like you to tell me for each one whether you could eat it easily, with 

some difficulty, or not at all. It doesn't matter whether or not you like 

the types of food or ever choose to eat it nowadays. We are interested 

in how well you could eat it if you wanted to. 

‘EAT' MEANS BITE, CHEW AND SWALLOW. WE ARE NOT 

INTERESTED IN HOW WELL PEOPLE CAN DIGEST THESE 

FOODS. 

SliceB If aged 45 or over or respondent has fewer than 21 natural teeth 

Could you eat sliced bread easily, with some difficulty or not at all? 

1. Could eat easily 

2. Could eat with some difficulty 

3. Could not eat at all 

CrustyB If aged 45 or over or respondent has fewer than 21 natural teeth 

Could you eat crusty bread easily, with some difficulty or not at all? 




Toast If aged 45 or over or respondent has fewer than 21 natural teeth 

Could you eat toast easily, with some difficulty or not at all? 




Cheese If aged 45 or over or respondent has fewer than 21 natural teeth 

Could you eat cheese easily, with some difficulty or not at all? 




Tomat If aged 45 or over or respondent has fewer than 21 natural teeth 

Could you eat tomatoes easily, with some difficulty or not at all? 




72

Carrot If aged 45 or over or respondent has fewer than 21 natural teeth 

Could you eat raw carrots easily, with some difficulty or not at all? 




Potato If aged 45 or over or respondent has fewer than 21 natural teeth 

Could you eat roast potatoes easily, with some difficulty or not at all? 




73

Greens If aged 45 or over or respondent has fewer than 21 natural teeth 

Could you eat cooked green vegetables easily, with some difficulty or 

not at all? 




Letuce If aged 45 or over or respondent has fewer than 21 natural teeth 

Could you eat lettuce easily, with some difficulty or not at all? 




Meats If aged 45 or over or respondent has fewer than 21 natural teeth 

Could you eat sliced cooked meats easily, with some difficulty or not at 

all? 




Steak If aged 45 or over or respondent has fewer than 21 natural teeth 

Could you eat well-done steaks easily, with some difficulty or not at 

all? 




Apples If aged 45 or over or respondent has fewer than 21 natural teeth 

Could you eat apples easily, with some difficulty or not at all? 




Orange If aged 45 or over or respondent has fewer than 21 natural teeth 

Could you eat oranges easily, with some difficulty or not at all? 




74

Nuts If aged 45 or over or respondent has fewer than 21 natural teeth 

Could you eat nuts easily, with some difficulty or not at all? 




Crisps If aged 45 or over or respondent has fewer than 21 natural teeth 

Could you eat crisps easily, with some difficulty or not at all? 




Choco If aged 45 or over or respondent has fewer than 21 natural teeth 

Could you eat chocolates easily, with some difficulty or not at all? 




Eatfod If aged 45 or over or respondent has fewer than 21 natural teeth 

AND could not eat at least one of the foods SliceB to Choco 

Can you only eat soft or mashed foods or can you eat other foods as 

well? 

1. only soft or mashed foods 

2. other foods as well 

3. can only take liquids/cannot eat even soft or mashed foods 

All 

SeeDent In general, would you say that you see a dentist NOWADAYS for 

regular check-ups, occasional check-ups or only when you are having 

trouble with your teeth? 

1. Regular check-ups 

2. Occasional check-ups 

3. Only when having trouble with teeth 

4. Never see dentist/not registered with dentist 

75

LastDent When did you last see a dentist for an examination or treatment? 

1. In last six months 

2. More than six months, up to a year ago 

3. More than a year, up to 2 years 

4. More than 2, up to 3 years ago 


6. More than 5, up to 10 years 


8. More than 20 years ago 

9. Have never seen dentist 

10. Can't say 

BrandA What brand of toothpaste are you using at the moment? 

ASK TO SEE TOOTHPASTE AND RECORD FULL BRAND NAME. IF 

MORE THAN ONE BRAND BEING USED RECORD DETAILS OF 

MAIN BRAND. 

Brand CODE WHETHER TOOTHPASTE CONTAINS FLUORIDE AND TYPE 

OF FLUORIDE: 


1. Sodium monofluorophosphate 

2. Sodium fluoride 

3. Stannous fluoride 

4. None of the above 

MonCon If code 1 at Brand 

BEFORE ENTERING THE MONOFLUOROPHOSPHATE CONTENT 

PLEASE INDICATE HOW YOU WISH TO RECORD THE 

MONOFLUOROPHOSPHATE CONTENT... 

1. As a percent (range 0.00 to 99.99) 

2. As PPM (Parts per million) 

3. Monofluorophosphate content not shown 

MonPer If code 1 at Brand AND code 1 at MonCon 

ENTER SODIUM MONOFLUOROPHOSPHATE CONTENT AS A 

PERCENT 

0.00..99.99 

MonPPM If code 1 at Brand AND code 2 at MonCon 

ENTER SODIUM MONOFLUOROPHOSPHATE CONTENT AS PPM 

(PARTS PER MILLION) 

0..9998 

76

SFluCon If code 2 at Brand 

BEFORE ENTERING THE SODIUM FLUORIDE CONTENT PLEASE 

INDICATE HOW YOU WISH TO RECORD THE SODIUM FLUORIDE 

CONTENT... 



3. Sodium fluoride content not shown 

SFluPer If code 2 at Brand AND code 1 at SFluCon 

ENTER SODIUM FLUORIDE CONTENT AS A PERCENT 

0.00..99.99 

SFluPPM If code 2 at Brand AND code 2 at SFluCon 

ENTER SODIUM FLUORIDE CONTENT AS PPM (PARTS PER 

MILLION) 

0..9999 

StanCon If code 3 at Brand 

BEFORE ENTERING THE STANNOUS FLUORIDE CONTENT 

PLEASE INDICATE HOW YOU WISH TO RECORD THE STANNOUS 

FLUORIDE CONTENT... 



3. Stannous fluoride content not shown 

StanPer If code 2 at Brand AND code 1 at SFluCon 

ENTER STANNOUS FLUORIDE CONTENT AS A PERCENT 

0.00..99.99 

StanPPM If code 2 at Brand AND code 2 at SFluCon 

ENTER STANNOUS FLUORIDE CONTENT AS PPM (PARTS PER 

MILLION) 

0..9999 

77

PRESCRIBED MEDICINE 

All 

PMedPick Has the respondent taken any prescribed medicines 

since the start of the record keeping period? 

ELSE IF DIETARY DIARY REFUSED ASK: 

Are you currently taking any prescribed medicines? 

1. Yes 

2. No 

PMedRec If code 1 at PMedPick 

PLEASE MAKE SURE YOU RECORD DETAILS OF ALL 

PRESCRIBED MEDICINES TAKEN DURING DIETARY DIARY 

RECORD KEEPING PERIOD. 

RECORD DETAILS IN MEASUREMENTS SCHEDULE [M1]. 

78

- 

National Diet and Nutrition Survey 

Adults Aged 19-64 Years 

2000/2001 

Prompt Cards 

PA322

1 Never 

2 Less than once a month 

CARD A 

3 At least once a month – but less often than once 

a week 

4 At least once a week – but not most days 

5 Most days – but not every day 

6 Once a day 

7 More than once a day

1 Fresh fruit or fruit juice 

2 Dried fruit 

3 Nuts 

4 Potatoes 

CARD B 

5 Vegetables or salad (including celery), dried beans or 

lentils 

6 Breakfast cereals 

7 Other cereal products, e.g. bread, rice and pasta 

8 Meat (including chicken) 

9 (Free range) eggs 

10 Milk 

11 Other dairy products 

12 Crisps or savoury snacks 

13 Biscuits and cakes (including organic cereal bars) 

14 Confectionery

1 More than a week 

2 No more than four or five days 

3 No more than two or three days 

4 No more than one day 

5 Use on same day 

CARD C

1 Almost every day 

2 Five or six days a week 

3 Three or four days a week 

4 Once or twice a week 

5 Once or twice a month 

6 Once every couple of months 

7 Once or twice a year 

8 Not at all in the last 12 months 

CARD D

1 Degree, or degree level qualification 

2 Teaching qualification 

3 HNC/HND, BEC/TEC Higher, BTEC Higher 

4 City and Guilds Full Technological Certificate 

CARD E 

5 Nursing qualifications (SRN, SCM, RGN, RM, RHV, 

Midwife) 

6 ‘A’ Levels/SCE higher 

7 ONC/OND/BEC/TEC NOT higher 

8 City and Guilds Advanced/Final Level 

9 ‘O’ Level passes (Grade A-C if after 1975) 

10 GCSE (grades A-C) 

11 CSE Grade 1 

12 SCE ordinary (Bands A-C) 

13 Standard Grade (Level 1-3) 

14 SLC Lower 

15 SUPE Lower or Ordinary 

16 School Certificate or Matric 

Cont’d on next page

17 City and Guilds Craft/Ordinary level 

18 CSE grades 2-5 

19 GCE ‘O’ level (grades D & E if after 1975) 

20 GCSE (Grades D, E, F, G) 

21 SCE ordinary (Bands D & E) 

22 Standard Grade (Level 4, 5 ) 

23 Clerical or Commercial qualifications 

24 Apprenticeship 

25 CSE Ungraded 

CARD E 

26 Other qualifications- please tell the interviewer 

27 No formal qualifications

1 White 

2 Black- Caribbean 

3 Black- African 

4 Black- other Black groups 

5 Indian 

6 Pakistani 

7 Bangladeshi 

8 Chinese 

9 None of these 

CARD F

Gross household income 

PER WEEK Group PER YEAR 

CARD G 

Less than £40 01 Less than £2,000 

£40 – less than £80 02 £2,000 – less than £4,000 







350 – less than £400 09 £18,000 – less than £20,000 



£600 or more 12 £30,000 or more

Oral Health Section

1 Very satisfied 

2 Fairly satisfied 

3 Fairly unsatisfied 

4 Very unsatisfied 

5 Can’t say 

CARD H

1 Very often 

2 Quite often 

3 Sometimes 

4 Hardly ever 

CARD I

1 A great amount of discomfort 

2 A fair amount of discomfort 

3 A little discomfort 

4 No discomfort 

CARD J

1 No difficulty 

2 A little difficulty 

3 A fair amount of difficulty 

4 A great amount of difficulty 

CARD K

1 Could eat easily 

2 Could eat with some difficulty 

3 Could not eat at all 

CARD L

NDNS: Adults Aged 19 to 64 Years 

CATEGORIES FOR DIETARY SUPPLEMENTS IN THE INTERVIEW 

Code and category Examples 

1 Fluoride ONLY Tablets or drops 

2 Cod liver oil and other fish-based supplements Cod liver oil and orange syrup 

Cod liver oil with vitamins A,D,E 

Halibut liver oil 

Haliborange fish oil plus vitamins 

3 Evening primrose oil type supplements Evening primrose oil with added vitamins 

Starflower oil 

Wheatgerm oil 

4 Vitamin C ONLY Vitamin C tablets, capsules or powder; 

any strength 

5 Other single vitamins, NOT vitamin C, NOT folic acid e.g. Vitamin E 

6 Vitamins A,C and D only e.g. Haliborange vitamins A,C and D 

tablets 

7 Vitamins with iron One or more vitamins with iron 

e.g. Sanatogen multivitamins with iron 

8 Iron ONLY NO other vitamins or minerals 

9 Folic acid ONLY - NOT prescribed Folic acid tablets or capsules; any strength 

e.g. Holland and Barrett folic acid tablets 

10 Multivitamins and multiminerals One or more vitamins with one or more 

minerals, EXCEPT iron ONLY 

e.g. Boot’s zinc and vitamin C 

Sanatogen multivitamins and multiminerals 

Selenium A,C,E 

11 Multivitamins, NO minerals Two or more vitamins, NOT A,C,D ONLY 

e.g. Sanatogen multivitamins 

Vitamin B complex 

12 Minerals ONLY; NOT fluoride or iron ONLY One or more minerals, NO vitamins 

e.g. multimineral tablets 

V1 

(PTO) 

V1 categories for dietary supp 

PA322 

`

Code and category Examples 

13 Ginseng e.g. Holland and Barrett high strength 

ginseng tablets 

Red Kooga ginseng tablets 

Herbal Authority (alcohol free) Siberian 

ginseng drops 

14 Ginkgo e.g. Good n' Natural ginkgo tablets 

Boots gingko biloba tablets 

15 Garlic e.g. Holland and Barrett garlic capsules 

Kwai garlic tablets 

16 St John’s Wort e.g. Herb Tech St John’s wort capsules 

Kira St John’s wort tablets 

Herbal Authority (alcohol free) St John’s wort 

drops 

17 Saw Palmetto e.g. Good n' Natural saw palmetto 

concentrate capsules 

Bioforce saw palmetto complex drops 

18 Aloe e.g. Holland and Barrett 100% natural aloe 

vera juice 

Holland and Barrett high strength aloe vera 

tablets 

19 Red Clover e.g. Good n' Natural red clover blossoms 

capsules 

20 Hawthorne e.g. Good n' Natural hawthorne berries 

capsules 

21 Echinacea e.g. Herbal Authority (alcohol free) echinacea 

drops 

Good n' Natural echinacea capsules 

22 Goldenseal e.g. Good n' Natural (wild) goldenseal root 

capsules 

Good n' Natural goldenseal root drops 

23 Echinacea and Goldenseal e.g. Herb Tech echinacea / goldenseal 

complex capsules 

Herbal Authority (alcohol free) echinacea / 

goldenseal drops 

24 Other 

V1 categories for dietary supp 

PA322 

`

Confidential 

Sex of respondent 

male 

female 

Interviewer number 

The interviewer 

will call again on: 

Day 

Date 

Time 

and again on: 

Day 

Date 

Time 

and again on: 

Day 

Date 

Time 

National Diet and Nutrition Survey: Adults Aged 19-64 Years 

Home food and drink diary 

Please weigh and record in this diary everything 

you eat and drink at home 

Thank you 

Start date 

Finish date 

Please make sure you read these instructions 

carefully before starting the weighing and 

recording. 

To help you we have provided a card with a few 

tips on weighing and recording. But, before you 

start, the interviewer will go through with you 

what you need to do and will always help you 

with any problems you have. If you are unsure 

how to record something in the diary then please 

make as many notes as possible on the back of 

the relevant page, where there is space for you 

to do so – the interviewer can then help to sort it 

out when she or he next visits. 

For each page 

Please make sure you always start a new page 

whenever you start a new day’s recording and 

please also make sure that you use a new line 

for each item eaten or drunk. 

Please don’t forget to enter the date and the day 

of the week and circle the recording day 

(whether it is the first day of recording, the 

second day etc). It would also help us to know 

how you are feeling each day. Simply tick 

whether you feel well or unwell. If you have 

been unwell, please say whether or not it 

affected your eating. 

Column A 





Tel: 0171 533 5465/5321 

How to complete your home food and drink diary 

Before you weigh your food or drink we need 

to know: 

• the weight of the empty plate, cup or other 

container that you use to eat or drink out of - 

in grams - using the food scales provided; 

• the time you actually ate the weighed food 

and whether that was am or pm; 

• whether you ate the food at home or 

elsewhere and 

• who weighed the food - yourself or someone 

else? 

Please record this information in the green shaded 

area of column A. 

Column B 

Please write down the brand name for each food or 

drink item. This is the name of the company that 

makes the product. The name should appear on the 

label or packaging of the item e.g. Heinz, Nestlé, 

Cadbury, Tesco, Sainsbury’s, Asda. 

Fresh meat and fish, fresh fruit and vegetables and 

foods that do not come pre-wrapped - loose cheese 

and cooked meats, for example - will not have a 

brand name written on them. In these cases simply 

leave column B blank. 

Column C 

Please describe each item in detail including 

whether it is: 

• fresh 

• frozen 

• dried 

• canned 

• low fat/low calorie 

• what flavour? 

• whether sweetened 

• how it was cooked (baked, fried, grilled etc) 

• if fried what kind of fat/oil was the food fried in? 

Also, tell us how many of the same items were 

weighed together, for example 2 pork sausages 

fried in sunflower oil or 2 Shredded Wheat. 

Use as many lines as you need to describe the 

item fully. 

Recipes 

If the item was home-made, like Shepherd’s pie or 

lasagne, then please weigh the serving on your 

plate and then, on the back of the page, write down 

all of the things that went into the recipe along with 

the quantities. For example, 400g minced lean beef, 

1 small tin tomatoes, 1lb potatoes etc. 

Column D 

If the food item is a fresh fruit or vegetable please 

ring one of the codes in this column to tell us 

whether it was home-grown or not. Ring ‘1’ if it was 

home grown or ‘2’ if it was not home-grown. By 

home-grown we mean grown in the garden where 

you live or on an allotment that you own or rent. 

Column E 

Please record the weight of each item of food or 

drink on the plate or in the cup. As with the weight 

of the container itself we would like the amount 

recorded in grams using the food scales provided. 

Column F 

If you do not eat everything on your plate or drink 

everything in your cup then we need to know the 

weight of what is left over. This might be bones from 

meat or fish, or stones or peel from fruit or nuts, or 

just some of the food or drink that you didn’t want. 

Please weigh the same plate or container with the 

leftovers on it and record the weight on the ‘empty 

container’ line (green coloured), in column F. Then 

put a tick in column F next to every item left on the 

plate or in the container. 

Column G 

serial number label 

If you cannot weigh the leftover food or drink 

because you have spilled it, someone else has 

eaten or drunk it (or perhaps your dog has eaten it!) 

then you will not be able to weigh it as a leftover. If 

this happens, try to estimate how much you have 

spilt or lost and write it in column G against the food 

or drink lost. For example, “about half spilt”, “2 chips 

fed to dog”. 

We would appreciate as much information 

as possible in order to help our 

nutritionists, who will be coding your 

diary back in the office. Many thanks for 

your help. 

PA322 

E1

Example page 

Mon 

Today is ...............day Today’s date is 

A B 

C 

D 

E 

F 

G 

Brand name 

Food and drink 

If fresh fruit or vegetable Weight Weight leftover Losses not weighed 

(except for fresh produce) 

Please describe each item in detail 

was it home grown served 

(grams) 

Tick items and estimate 

(Ring one) 

(grams) Total weight of plate and leftovers. how much 

Yes No 

Please also tick all items left 

Weight of empty container ...............g 400 

Empty container (plate - cup - bowl) 

...............g 442 

Time eaten 

(delete am/pm as appropriate) 

Where eaten 

(Ring one) 

Who weighed 

(Ring one) 

........... 8.35 am / pm - 

at home O1 

other place 2 

self 1 O 

other person 2 

Nestlé 

2 Shredded wheat 

1 2 .........g 44 

Unigate 

1 2 .........g 100 ✓ 

Silver 

E 

spoon 

12 

X A M P L E 

1 2 

P A 

✓ 

G E 

1 2 .........g 100 

O 

1 2 .........g 

1 2 .........g 

1 2 .........g 

.........g 

✓ 

Semi-skimmed milk - pasteurised 

Sugar - granulated 

1 med banana - weighed without skin 

220 

Weight of empty container ...............g Empty container (plate - cup - bowl) 

...............g 

- 

O 

Time eaten 

(delete am/pm as appropriate) ........... 9.10 am / pm 

Where eaten at home 1 

(Ring one) other place 2 

O 

Who weighed self 1 

(Ring one) other person 2 

- 

- 

O 

Weight of empty container Empty container (plate - cup - bowl) 

...............g ...............g 

Time eaten 

(delete am/pm as appropriate) ........... 9.15 am / pm 





Maxwell House 

O 

Recording day: 0 1 2 3 4 5 6 7 

(ring one) 

1 2 

1 2 

E X A M P L E P A G E 

.........g 

Unigate 

Coffee granules 

Hot water 

Semi-skimmed milk - pasteurised 

1 2 

1 2 

1 2 

1 2 

1 2 

1 2 

1 2 


.........g 

1 2 

1 2 

1 2 

1 2 

1 2 

Weight of empty container ...............g 176 

Empty container (plate - cup - bowl) 

...............g 

Time eaten 

(delete am/pm as appropriate) ........... 11.30 am / -pm 

Hovis 

Flora light 

Safeway 

Spread 

English cheddar cheese 

1 2 

1 2 

1 2 

.........g 144 

.........g 28 

.........g 90 

Where eaten 

(Ring one) 

Who weighed 

(Ring one) 

at home 1 

other place 2 O 

self 1 O 

other person 2 

Branston 

1 2 

1 2 

1 2 

1 2 

.........g 170 

30 

.........g 

.........g 

Interviewer notes 

1 1 0 6 0 0 

Boots 1 vitamin C tablet - 300mg concentration 

Sip of water 

Today, are you: 

(tick one) 

Did being unwell 

affect your eating today: 

.........g 2 

.........g 260 

.........g 40 

.........g 

.........g 

.........g 

.........g 1 O – 

.........g 5 O 

.........g 

.........g 

.........g 

.........g 

4 slices white bread ✓ Left 2 crusts 

✓ 


2 sliced tomatoes 

O 

Sandwich pickle 

.........g 

well 

yes 

✓ 

unwell 

no 


Office use only 

Estimated Brand Food Food 

weight? 

Tick if yes 

source

Please start a new page when you start a new day recording 


A B 

Brand name 



...............g ...............g 

Time eaten 

(delete am/pm as appropriate) ........... am / pm 





Time eaten 






C 



E 

Weight 

served 

(grams) 

F 

Weight leftover 

(grams) 

Total weight of plate and leftovers. 



...............g ...............g 


...............g ...............g 

Time eaten 






Recording day: 0 1 2 3 4 5 6 7 

(ring one) 


(tick one) 



D 

If fresh fruit or vegetable 

was it home grown 

(Ring one) 

Yes No 

1 2 


...............g ...............g 

G 

Losses not weighed 


how much 

1 2 

PRACTICE PAGE 

1 2 

1 2 

1 2 

1 2 

1 2 

1 2 

.........g 

.........g 

.........g 

.........g 

.........g 

.........g 

.........g 

.........g 

.........g 

PRACTICE PAGE 

1 2 

1 2 

1 2 

1 2 

1 2 

1 2 

1 2 

.........g 

.........g 

.........g 

.........g 

.........g 

.........g 

.........g 

PRACTICE PAGE 

1 2 

1 2 

1 2 

1 2 

1 2 

1 2 

.........g 

.........g 

.........g 

.........g 

.........g 

Time eaten 


1 2 

1 2 

.........g 

1 2 .........g 

Where eaten 

(Ring one) 

at home 

other place 

1 

2 

1 2 

1 2 

.........g 

.........g 


1 2 .........g 


1 2 .........g 

Have you included everything you ate and drank today? Use the back of this page for any notes, recipes and queries 

unwell 

.........g 

PRACTICE PAGE 

well 

yes 

no 




weight? 

Tick if yes 

source

Recipe information 

Please use this side of the page to write down the ingredients in any home-made recipe. The 

ingredients do not have to be weighed separately, but if you could estimate the quantities of each 

item used, including any liquid, that would be very helpful. 

For example: 2 onions, 1lb leeks, 2 large potatoes, 1/2 pint semi-skimmed milk, 1 pint of chicken stock. 

Name of the home-made dish 

When eaten: Day 

Time eaten: am / pm 

Quantity of ingredients 

please give full details 

Cooking method: 

Ingredients 


Date 

Notes and queries 

Please use this box for any notes, queries or extra information 

PRACTICE PAGE 

FOR OFFICE USE 

Interviewer, please use this space to note down nutritional information from the packets of any new products



A B 

Brand name 



...............g ...............g 

Time eaten 






Time eaten 






C 



D 



(Ring one) 

Yes No 

1 2 

1 2 

1 2 

1 2 

1 2 

1 2 

1 2 

E 

Weight 

served 

(grams) 

F 


(grams) 




...............g ...............g 


...............g ...............g 

Time eaten 






Recording day: 0 1 2 3 4 5 6 7 

(ring one) 


(tick one) 



1 2 

1 2 

1 2 

1 2 

1 2 

1 2 

1 2 

1 2 

1 2 

1 2 

1 2 

1 2 

1 2 

1 2 


...............g ...............g 

.........g 

.........g 

.........g 

.........g 

.........g 

.........g 

.........g 

.........g 

.........g 

.........g 

.........g 

.........g 

.........g 

.........g 

.........g 

.........g 

.........g 

.........g 

.........g 

.........g 

.........g 

Time eaten 


1 2 

1 2 

.........g 

.........g 

1 2 .........g 

Where eaten 

(Ring one) 

at home 

other place 

1 

2 

1 2 

1 2 

.........g 

.........g 


1 2 .........g 


1 2 .........g 


well 

yes 

unwell 

no 

G 



how much 




weight? 

Tick if yes 

source












Ingredients 


Date 







A B 

Brand name 



...............g ...............g 

Time eaten 






Time eaten 






C 



D 



(Ring one) 

Yes No 

1 2 

1 2 

1 2 

1 2 

1 2 

1 2 

1 2 

E 

Weight 

served 

(grams) 

F 


(grams) 




...............g ...............g 


...............g ...............g 

Time eaten 






Recording day: 0 1 2 3 4 5 6 7 

(ring one) 


(tick one) 



1 2 

1 2 

1 2 

1 2 

1 2 

1 2 

1 2 

1 2 

1 2 

1 2 

1 2 

1 2 

1 2 

1 2 


...............g ...............g 

.........g 

.........g 

.........g 

.........g 

.........g 

.........g 

.........g 

.........g 

.........g 

.........g 

.........g 

.........g 

.........g 

.........g 

.........g 

.........g 

.........g 

.........g 

.........g 

.........g 

.........g 

Time eaten 


1 2 

1 2 

.........g 

.........g 

1 2 .........g 

Where eaten 

(Ring one) 

at home 

other place 

1 

2 

1 2 

1 2 

.........g 

.........g 


1 2 .........g 


1 2 .........g 


well 

yes 

unwell 

no 

G 



how much 




weight? 

Tick if yes 

source












Ingredients 


Date 





Confidential 

National Diet and Nutrition Survey: Adults Aged 19-64 Years 

Diary of activities and eating 

and drinking away from home 

Start date 

Finish date 

Please make sure you read these 

instructions carefully before you start 

the recording. The interviewer will go 

through with you what you need to do 

and will always help you with any 

problems you have. 

What time did you go to bed on 

the last day you kept the diary? 

The interviewer will ask you to keep this 

diary for the same week that you keep 

your Home food and drink diary. 

There are three activity pages for each 

day, but, depending on what you are 

doing each day, you may find that you 

do not need to fill anything in on some 

pages. Please leave these pages blank. 

If you are unsure about how or whether 

to record something, then note it down 

in the spaces for ‘other similar activities’ 

at the bottom of the activities pages and 

ask the interviewer when she or he next 

visits. 

hours minutes 





Tel: 0171 533 5465/5321 

How to complete your Activity diary 

The first page for each day 

Please make sure you fill in one of these 

pages for each day, just before you go to 

bed. Don’t forget to enter the date and the 

day of the week and circle the recording 

day (whether it is the first day of recording, 

the second day etc). 

Question 1 

Please write in the boxes what time you 

went to bed last night, and ring whether it 

was am or pm. 

Question 2 

Please write in the boxes what time you got 

up today, and ring whether it was am or 

pm. 

Question 3 

Please ring ‘Yes’ or ‘No’ in answer to the 

question about whether you went to work 

today, including any unpaid work that you 

did. If the answer to this question is ‘Yes’, 

please write in how long you worked today - 

to the nearest 10 minutes - in your main job 

at Question 3a. You should not include 

any lunch or other breaks in this. If you are 

not sure which is your main job, the 

interviewer will be able to help you. 

If you have a second job, at Question 3b 

please write in how long you worked in your 

second job today, again excluding any 

breaks. 

Question 4 


question about whether you went to college 

today. If the answer to this question is 

‘Yes’, please fill in how long you were at 

college at Question 4a, to the nearest 10 

minutes. Only include the time you were 

actually studying or attending lectures, 

seminars etc. 

Question 5 

If you spent any other time sleeping today, 

including napping, please write how long 

you were sleeping, to the nearest 10 

minutes. 

Question 6 

Please tick one box to show whether you 

think you were more active than usual 

today, about as active as usual, or less 

active than usual today. 

am / pm 

The second page for each day 

Column A 

Column A shows a list of different household 

activities as well as two different paces at 

which people walk. If you did not do any of 

these activities on any particular day, then 

simply leave this page blank for that day. 

You only need to tell us about activities that 

you did for 10 minutes or longer. You do not 

need to tell us about any activities you have 

done as part of your job. 

Column B 

Please give a brief description of the activity. 

Column C 

If you did any walking today, please record 

how long, to the nearest 10 minutes, you 

were walking at an average pace or strolling 

in the first row of the table, and/or walking 

briskly in the second row of the table. 

Then, if you did any of the other activities 

listed, please write in how long you spent 

doing them, again to the nearest 10 

minutes. Please only include the time you 

were actually active. For example, if you 

spent the day looking after the children, only 

include the time you spent actually carrying 

them/pushing the pushchair/in active play 

under ‘Active caring’. 

Other similar activities 

There is space at the bottom of the table for 

you to tell us about any similar activities that 

you have done today that are not listed. 

Please tell us what the activity was in 

Column A, give a brief description of the 

activity in Column B and say how long you 

spent doing the activity, to the nearest 10 

minutes, in Column C. 


PA322 

E2 

The third page for each day 

Don’t forget to record the day, date and 

recording day at the top of the page. 

Column A 

Column A shows a list of different types of 

activities. It may be that you did not do any 

of these activities; if this is the case, then 

simply leave this page blank. You only need 

to tell us about activities that you did for 10 

minutes or longer. Again, you do not need 

to tell us about about any activities you 

have done as part of your job. 

Column B 

If you did any of these activities today, 

please record how long you actually spent 

doing them, to the nearest 10 minutes, in 

Column B. It is important that you only 

include the time you spent actually doing 

the activity, not, for example, the time you 

spent getting changed for a sport, or the 

time you spent sitting or standing at the bar 

in a nightclub. 

Column C 


question: ‘Did doing this activity make you 

out of breath or sweaty?’. 

Other similar activities 

At the bottom of the page, there is space for 

you to tell us about any similar activities you 

have done today that are not included on 

the list. Please give a brief description of 

the activity in Column A, fill in how long you 

spent doing the activity in Column B and 

say whether doing the activity made you 

‘out of breath or sweaty’ in Column C.

1cm 

2cm 

3cm 

4cm 

5cm 

6cm 

7cm 

8cm 

9cm 

10cm 

11cm 

12cm 

13cm 

14cm 

15cm 

16cm 

17cm 

18cm 

19cm 

1cm 

How to complete your Eating and drinking away from home diary 

Please make sure you read these instructions carefully 

before you start the recording. The interviewer will go 

through with you what you need to do and will always 

help you with any problems you have. You might find 

that you need additional pages – the interviewer will be 

able to supply you with these. 

The interviewer will ask you to keep this diary for the 

same week that you keep your Home food and drink 

diary. 

2cm 

3cm 

4cm 

For each page 

Please make sure you always start a new page whenever 

you start a new day’s recording and please also make sure 

that you use a new line for each item eaten or drunk. Don’t 

forget to enter the day of the week, the date and circle the 

recording day at the top of the page. 

Column A 

Please write in the time you ate the item. Don’t forget to say 

if it was am or pm. 

Column B 

Please record the brand name, or the shop name for an ‘own 

brand’ item. Please keep the empty packet or container in 

the carrier bag that the interviewer has given you. Leave 

this column blank if the item was not pre-packed. 

Column C 

Please try to give as much information as possible about the 

item in this column. 

Please use this page to write any more notes about what you have eaten or drunk or the 

activities you have done, or to make a note of anything you want to ask the interviewer. 

The ‘ruler’ around the edge of the page is to help you estimate the size of food items 

5cm 

6cm 

7cm 

8cm 

9cm 

10cm 

11cm 

12cm 

13cm 

14cm 

15cm 

16cm 

17cm 

18cm 

Column D 

Please write down the weight on the packet and/or the size 

and/or the number of items. 

Column E 

If you did not eat or drink all of the item, please describe how 

much of it you left. 

Column F 

Please record where you were when you ate or drank the 

item, for example, at work, at a friend’s house, at a 

restaurant or on the bus. 

Column G 

If you bought the item, please record the name of the shop, 

café, restaurant, pub, canteen etc. If you didn’t buy it, please 

say whether you brought it from home or who supplied it. 

Column H 

Please record the cost of the item, as accurately as possible. 

19cm 

Many thanks for your help. 

20cm 

21cm 

22cm 

23cm 

24cm 

25cm 

26cm 

27cm 

1cm 

2cm 

3cm 

4cm 

5cm 

6cm 

7cm 

8cm 

9cm 

10cm 

11cm 

12cm 

13cm 

14cm 

15cm 

16cm 

17cm 

18cm 

19cm

Today is ..................day 

1 

2 

3 

What time did you go to bed last night? 

What time did you get up today? 

Did you go to work today? 

(including unpaid work) 

(ring one) 

3a 

3b 

Today’s date is 

Recording day (ring one): 1 2 3 4 5 6 7 

Yes ➔ 

No ➔ 

How long did you work today (including 

unpaid work), in your main job? 

(Please exclude any lunch break) 

If you have a second job (including 

unpaid work), how long did you work 

today in your second job? 

(Please exclude any lunch break) 

am / pm 

Hours Minutes 

Hours Minutes 

Go to question 3a 

Go to question 4 

am / pm 

Hours Minutes 

Hours Minutes 

4 

5 

6 

Did you go to college today? 

(excluding evening classes) 

(ring one) 

4a 


How long were you at college today? 

Did you spend any other time sleeping 

during today? If so, how long? 

Yes ➔ 

No ➔ 

Go to question 4a 

Go to question 5 

Hours Minutes 

Hours Minutes 

Thinking about the activities you have done today, 

would you say that today you have been... 

(tick one box) 

more active than usual 

about as active as usual 

or less active than usual?

On this page please tell us how long you spent doing these activities today. Only count the activities you did for periods of 10 minutes or more. 

Please record only the time you spent actually doing the activity - try to be as accurate as possible and record to the nearest 10 minutes. 

You do not need to tell us about any activities you did as part of your job. 

Walking at an average pace 

Walking briskly 

Have you done any other activities like these? 

If so, please write them in the space below. 

A B C 

How long did you spend today? Please give some details about the activity Hours Minutes 

Light housework, such as dusting, ironing, laundry, 

washing up, tidying up, cooking, light shopping 

Heavy housework, such as moving heavy furniture, spring 

cleaning, scrubbing floors, cleaning windows, carrying a heavy load 

Light gardening, such as pruning, watering, potting 

Heavy gardening, such as digging, clearing rough ground, 

chopping wood, mowing a large area with a hand mower 

Light DIY, such as wiring, plumbing, light carpentry 

Heavy DIY, such as refitting a kitchen or bathroom, laying 

concrete, sawing wood 

Active caring, such as pushing a pushchair/pram, lifting 

another person or child, active play with child. Please include 

only the time you were active 

Please give some details about the activity Hours Minutes

Today is ..................day 



On this page please tell us how long you spent doing these activities today. Only count the activities you did for periods of 10 minutes or more. 

Please record only the time you spent actually doing the activity - try to be as accurate as possible and record to the nearest 10 minutes. 

You do not need to tell us about any activities you did as part of your job. 

A B C 

How long did you actually spend doing this today? Hours Minutes Did doing this activity make you out of breath or sweaty? 

Swimming 

Cycling 

Jogging/Running/Athletics 

Dancing - disco, line or step dancing 

Aerobics/Step Aerobics/Keep fit/Gymnastics 

Weight-training/Work out in gym 

Circuit training 

Golf 

Badminton 

Tennis, NOT table tennis 

Squash 

Yoga/Tai Chi 

Football (soccer), including refereeing 

Netball/Hockey/Ice-skating 

Rugby 

Cricket 

Rounders/Softball 

Judo/Jujitsu/Karate/Kick boxing/Tae kwan do 

Have you done any other activities like these? 

If so, please write them in the space below. 

Yes / No 

Yes / No 

Yes / No 

Yes / No 

Yes / No 

Yes / No 

Yes / No 

Yes / No 

Yes / No 

Yes / No 

Yes / No 

Yes / No 

Yes / No 

Yes / No 

Yes / No 

Yes / No 

Yes / No 

Yes / No 

Hours Minutes Did doing this activity make you out of breath or sweaty? 

Yes / No 

Yes / No 

Yes / No 


Now please turn 

over the page and 

tell us about what 

you have had to eat 

and drink while you 

have been out of 

your home today...

Today is ..................day 

Today’s date is Recording day (ring one): 1 2 3 4 5 6 7 

A B C D E F G H 

Time Brand name Full description Amount/size/ Amount/size/quantity Where were you when Where did you get the item What was the 

eaten or (unless fresh food) of the food/drink weight/quantity of leftovers you ate the item? from? cost of the item 

drunk of item eg work, café, restaurant, Please give the name of the 

am / pm in the street, friend’s home shop, café, pub etc or say if you £ : p 

brought the item from home 

Notes:

Today is ..................day 










Notes:







Notes:

Private 


Pocket notebook 

Start day 

Finish day 

Whose diary 

Recording week 

PA322 

P3

NDNS pocket notebook 

This notebook is for you to keep with you when you are not 

at home. 

You can use it to make notes each day about things you have 

had to eat and drink while you have been out. There are some 

pages at the back of the notebook to make notes about any 

activities you have done during the day. 

The headings are just a reminder about some of the details we 

need, but you can make whatever notes you find useful. 

Please remember to copy all the details into 

your Diary of Activities and Eating and Drinking 

Away from Home at the end of each day.

DAY 1 

............................day 

Eating and drinking when not at home 

What? When? Where eaten? Quantity? Cost? Where from? 

DAY 1 


What? When? Where eaten? Quantity? Cost? Where from?

DAY 2 

............................day 



DAY 2 



DAY 3 

............................day 



DAY 3 



DAY 4 

............................day 



DAY 4 



DAY 5 

............................day 



DAY 5 



DAY 6 

............................day 



DAY 6 



DAY 7 

............................day 



DAY 7 



Activities 

Which day? What was the activity? For how long? 

Activities 

Which day? What was the activity? For how long?

Activities 

Which day? What was the activity? For how long? 

Activities 

Which day? What was the activity? For how long?

Notes



ONS 


London 

SW1V 2QQ

HOW TO USE THE SCALES FOR WEIGHING 

Turn the scales on and wait until they show ‘0 g’ on the display. The scales are now ready for use. 

Weigh the container that you are going to put the food or drink in and record the weight in the diary. 

Leave the container on the scales and press ‘ZERO’ or ‘TARA’ (depending on the scales you are using) to set 

the scales back to ‘0 g’. 

Put your first item of food on the plate on the scales, and write down the weight and description in the diary. 

Leave the plate on the scales and press ‘ZERO’ or ‘TARA’ again to set the scale back to ‘0’ again. 

Repeat the same procedure until you have weighed all the items that are going to be served on the same plate. 

Take the plate off the scales. 

Press OFF to switch off the scales. 

Here is an example of how to weigh a glass of squash and record it in the diary: 

• turn on the scales; wait until ‘0 g’ appears; 

• weigh the glass; write down the weight; 

• press ‘ZERO’ or ‘TARA’ to zero the scales and then remove the glass; 

• add the squash to the glass; do NOT add the water yet; 

• put the glass containing the squash back on the scales; 

• write down the weight and description of the squash in the diary; 

• press ‘ZERO’ or ‘TARA’ to zero the scales and then remove the glass and add the water; 

• put the glass and the made-up squash back on the scales; 

• write down the weight of the water (and the description - ‘tap water’) in the diary; 

• remove the glass of made-up squash; 

• press ‘OFF’ to switch off the scales. 

NOTE: always make sure that the scales show ‘0 g’ BEFORE taking a container, such as a glass or plate or 

bowl, from the scales. When you do this they will show a negative number, for example ‘-125 g’, until you put the 

plate back on. 

W1

CHECK LIST FOR RECORDING IN THE HOME RECORD 

EACH PAGE SHOULD HAVE: 

• the day and date 

• a tick to show whether you were well or unwell 

• if unwell a tick to show whether being unwell affected your eating 

WHEN RECORDING: 

• start a new page for a new day 

• weigh the empty plate or container first 

• write down the time the food/drink item was eaten, and whether am or pm, in Column A 

W2 

• start each new food/drink item on a new line; you can use more than one line to describe an item 

REMEMBER: 

• record all drinks, including tap water, and drinks in bed and during the night 

• record all vitamin and mineral supplements, including fluoride supplements 

• record all medicines 

• record all condiments - sauce, pickle, salad cream, etc. - used at the table (except salt and pepper) 

• for fresh fruit and vegetables ring one code in Column D to show whether or not they were home grown 

• weigh the plate with all the leftovers on it and write this in Column F on the ‘empty container line’ 

• put a tick in Column F against every item on the plate that was left over 

• if anything was lost or spilt and could not be re-weighed put a tick against the item in Column G and 

describe about how much was lost 

• use the back of the diary page to write down recipes, notes and anything you are unsure about


FOOD CODE LIST INDEX 

FOOD TYPE Page 

Alcoholic beverages 

Beers and lagers 

Cider and perry 

Alcoholic soft drinks 

Liqueurs and spirits 

Tonic water 

Wine and fortified wine 

Beverages (including tea and coffee) 

Beverages, e.g. Horlicks, not tea or coffee 

Bottled and tap water 

Coffee and tea 

Fruit and vegetable juices 

Soft drinks - description of classification (main groups) 

Carbonated, canned, soft drinks 

Carbonated, not canned, soft drinks 

Concentrated soft drinks (containing some fruit juice) 

Ready-to-drink still drinks 

Ribena 

Tonic water 

Mineral water and mineral based drinks 

Biscuits 

Bread 

Bread and rolls - description of classification (main groups) 

Bread and rolls - white 

Bread and rolls - wholemeal 

Bread and rolls - softgrain 

Other bread 

Butter, margarine and spreads 

Cakes, buns and pastries 

Buns and pastries 

Cakes 

Fruit pies 

FC1

Cereals and cereal products (including pasta, rice and pizza) 

Breakfast cereals 

Cereals - barley, bran, dumplings, etc. 

Pasta 

Pizza 

Rice 

Confectionery and savoury snacks, including crisps 

Confectionery - chocolate 

Confectionery - sugar 

Crisps and savoury snacks 

Nuts and seeds, including fruit and nut mixes 

Eggs and egg dishes 

Eggs 

Egg dishes 

Fish, fish dishes and fish products 

Fish, coated or fried; fish products 

Fish, oily, including canned 

Other white fish; fish dishes 

Shellfish 

Fruit 

Fruit, canned in juice 

Fruit, canned in syrup 

Fruit, not canned 

Meat, meat dishes, meat products and offal 

Bacon 

Beef 

Beef dishes 

Burgers, grill steaks and kebabs 

Chicken 

Chicken dishes, including canned chicken 

Ham 

Lamb 

Lamb dishes 

Liver and liver dishes, liver pate and liver sausage 

Meat - other; meat products 

Meat pies and pastries, including chicken pies 

Offal and offal products 

Pork 

Pork dishes 

Poultry and game; not chicken/turkey 

Sausages 

Turkey 

Turkey products and dishes 

Veal and veal dishes

Milk 

Milk based drinks, e.g. milk shake 

Milk, includes bottles and cartons 

Other milk, e.g. soya milk, condensed milk 

Milk products 

Cheese 

Cheese dishes 

Cream, including imitation cream 

Fromage frais 

Other dairy desserts, e.g. creme caramel, egg custard 

Yogurt 

Yogurt products, e.g. yogurt drinks, frozen yogurts 

Puddings, including ice cream 

Ice cream 

Milk puddings - cereal based 

Sponge puddings 

Other puddings, e.g. cheesecake, crumble 

Sauces, soups, pickles, gravies and condiments 

Sauces, pickles, gravies and condiments 

Soups 

Sugars, preserves and sweet sauces 

Preserves, e.g. jam, marmalade 

Sugar and artificial sweeteners 

Sweet spreads, fillings and icings 

Vegetables 

Fried or roast potatoes and potato products 

Potato chips 

Potatoes - other, e.g. boiled, baked, potato salads and dishes 

Vegetables, not potatoes 

Vegetable dishes, including baked beans 

Vitamin and mineral supplements and medicine 

Vitamin and mineral supplements - medicines; oil/syrup form 

Vitamin and mineral supplements - tablet or capsule form


FOOD SOURCE CODES 

Food source codes are only required for food eaten out of the home. 

Codes: 

1. All food derived from the household food supply that is eaten outside the home, e.g. a 

packed lunch. 

2. Food obtained from the work/college canteen, including vending machines in the 

canteen. 

3. Food obtained from, and eaten at, a commercial catering establishment, e.g. restaurant, 

pub, café, fast food outlets. Includes any foods eaten on the premises of such 

establishments, e.g. a burger bought at, and eaten in, the cinema. 

4. Takeaway food - food obtained from a commercial eating establishment but NOT eaten 

on the premises; food from a retail outlet NOT eaten at home. Food eaten on the move, 

e.g. a hot-dog bought from a stand and eaten in the park. Includes sandwich from a 

sandwich bar eaten in the office. 

5. Other source - any food which cannot be allocated codes 1-4 . Includes food given to 

the respondent by someone else. Includes tea/coffee from office coffee club. 

The codes should be assigned to foods in priority order: 

1. the source of the food, i.e. where the food was obtained from; 

2. where the food was eaten. 

Examples 

Biscuits brought into office by colleague - code 5 

sandwich from sandwich bar eaten in office - code 4 

Takeaway meal purchased and taken round friend's house to eat - code 4 

Flag any queries or entries you cannot code. 

FC8

NDNS: Adults Aged 19 to 64 Years: FOOD CODE LIST 

ALCOHOLIC BEVERAGES 

BEERS AND LAGERS 

2363 Beer: best bitter, canned, e.g. Marston’s pedigree, Whitbread Trophy, Tankard, Courage best bitter, 

John Smith’s Extra Smooth, Tetley’s. ~ 4.3% ABV 

8336 Beer: best bitter, draught or bottled, e.g. Marston’s pedigree, Whitbread Trophy, Tankard, Courage 

best bitter, John Smith’s Extra Smooth, Tetley’s. NOT canned ~ 4.3% ABV 

9247 Beer, homemade 

2362 Beer: non-premium bitters; pale ale; mild; light ale; canned, e.g. Boddingtons; Younger's Tartan; 

Courage mild ~ 3.8% ABV 

8335 Beer: non-premium bitters; pale ale; mild; light ale; draught or bottled, e.g. Boddingtons, Younger's 

Tartan, Courage mild. NOT canned ~ 3.8% ABV 

2366 Beer: real ales or extra strong bitters, canned, e.g. Caffreys, Old Speckled Hen strong ale, Bishop’s 

Finger, Young's Special bitter, Greene King's Abbot, Wadworth’s 6X, Ruddle's County, Theakston's 

Old Peculiar, Newcastle Brown, barley wine ~ 4.8% ABV 

8338 Beer: real ales or extra strong bitters, draught or bottled, e.g. Caffreys, Old Speckled Hen strong ale, 

Bishop’s Finger, Young’s Special bitter, Greene King's Abbot, Wadworth’s 6X, Ruddle's County, 

Theakston's Old Peculiar, Newcastle Brown, barley wine. NOT canned ~ 4.8% ABV 

2364 Beer: strong bitter, canned, e.g. Guinness bitter NOT stout, McEwan's Export, Director's bitter, draught 

Bass, Stag bitter ~4.3% ABV 

8337 Beer: strong bitter, draught or bottled, e.g. Guinness bitter NOT stout, McEwan's Export, Director's 

bitter, draught Bass, Stag bitter. NOT canned ~ 4.3% ABV 

2367 Beer: others, unspecified, canned 

8339 Beer: others, unspecified, NOT canned 

2370 Lager: continental type, canned, e.g. Colt 45, Stella Artois, Labatts Ice, Red Stripe, Foster's Export, 

Foster’s Ice, Bud Ice, Kronenbourg, Grolsch, Budweiser, Molson, Schlitz, Pacifico ~ 5.1% ABV 

8342 Lager: continental type, draught or bottled, e.g. Colt 45, Stella Artois, Labatts Ice, Red Stripe, Foster's 

Export, Foster’s Ice, Bud Ice, Kronenbourg, Grolsch, Budweiser, Molson, Schlitz, Pacifico, Beck’s. 

NOT canned ~ 5.1% ABV 

2372 Lager, low carbohydrate pils type, canned, e.g. Pils, Lowenbrau, Heldenbrau, Miller's Lite, Pilsner 

type lager ~ 4.3% ABV 

8344 Lager, low carbohydrate pils type, draught or bottled, e.g. Pils, Lowenbrau, Heldenbrau, Miller's Lite, 

Pilsner type lager. NOT canned ~ 4.3% ABV 

2368 Lager: non premium lager, canned, e.g. Heineken, Carlsberg, Kestrel, Hofmeister, Skol ~3.3% ABV 

8340 Lager: non premium lager, draught or bottled, e.g. Heineken, Carlsberg, Kestrel, Hofmeister, Skol. 

NOT canned ~3.3% ABV 

2369 Lager: premium lager, canned, e.g. Tennent's, Carling Black Label ~ 4.1% ABV 

BEERS AND LAGERS 

PA322 1 

FC2

8341 Lager: premium lager, draught or bottled, e.g. Tennent's, Carling Black Label. NOT canned ~ 4.1% 

ABV 

2371 Lager: special strong brew lager, canned, e.g. Carlsberg Special Brew, Heldenbrau Extra Special ~ 

8.7% ABV 

8343 Lager: special strong brew lager, draught or bottled, e.g. Carlsberg Special Brew, Heldenbrau Extra 

Special. NOT canned ~ 8.7% ABV 

2374 Lager, unspecified, canned. NOT low carbohydrate, low alcohol or alcohol free ~ 3.7% ABV 

8346 Lager, unspecified, draught or bottled. NOT low carbohydrate, low alcohol or alcohol free. NOT 

canned ~ 3.7% ABV 

2376 Stout, canned, e.g. Guinness (NOT Guinness Foreign Extra stout), Murphys Irish stout, Young’s 

luxury double chocolate stout ~ 4% ABV 

2377 Stout, extra strong, canned, e.g. Guinness Foreign Extra stout ~ 7.2% ABV 

2375 Stout, canned, e.g. Mackeson ~ 3.3% ABV 

8348 Stout, draught or bottled, e.g. Guinness (NOT Guinness Foreign Extra stout), Murphys 

Irish stout, Young’s luxury double chocolate stout. NOT canned ~ 4% ABV 

8334 Stout, extra strong, draught or bottled, e.g. Guinness Foreign Extra stout. NOT canned ~ 7.2% ABV 

8347 Stout, draught or bottled, e.g. Mackeson. NOT canned ~ 3.3% ABV 

LOW ALCOHOL AND ALCOHOL FREE BEER AND LAGER 

9221 Bitter, low alcohol, canned, e.g. Swan light ~ 0.8% ABV 

9251 Bitter, low alcohol, e.g. Swan light. NOT canned ~ 0.8% ABV 

2373 Lager, alcohol free, canned, e.g. Barbican, Kaliber 0% ABV 

8345 Lager, alcohol free, e.g. Barbican, Kaliber. NOT canned 0% ABV 

9220 Lager, low alcohol, canned ~ 0.6% ABV 

9250 Lager, low alcohol, NOT canned ~ 0.6 % ABV 

2378 Shandy, i.e. half lemonade and half ale. NOT canned, NOT bottled ~ 3% ABV 

CIDER AND PERRY 

8351 Babycham; perry. NOT canned 

2379 Cider, dry, canned 

8350 Cider, dry, draught or bottled. NOT canned 

2380 Cider, sweet or medium, canned 

8349 Cider, sweet or medium, NOT canned 

BEERS AND LAGERS, CIDER AND PERRY, LOW ALCOHOL 

6998 Cider, vintage, canned 

PA322 2

6999 Cider, vintage, NOT canned 

LOW ALCOHOL AND ALCOHOL FREE CIDER AND PERRY 

9222 Low alcohol cider, canned 

9252 Low alcohol cider. NOT canned 

ALCOHOLIC SOFT DRINKS 

5142 Alcoholic soft drinks, fruit flavoured, includes wine, beer and cider based drinks. NOT containing 

spirits. Includes alcoholic lemonade. 

5396 Alcoholic soft drinks, spirit based, e.g. Smirnoff Mule, Metz, Barking Frog, Jammin, Source 

5507 Alcoholic soft drinks, other or unspecified, includes sodas, e.g. Sub Zero and Aqua V 

LIQUEURS 

2396 Advocaat 

2398 Cherry brandy 

2397 Cream Liqueurs, e.g. Bailey, Greensleeves, Carolan 

2401 Curacao 

2400 High strength liqueurs, e.g. Pernod, Drambuie, Cointreau, Grand Marnier, Southern Comfort, Ouzo, 

Sloe gin 

2399 Medium strength liqueurs, e.g. Tia Maria, De Kuyper liqueurs, Creme de Menthe 

2406 Pimms 

2407 Snowball, bottled 

SPIRITS 

2402 70% proof spirits, e.g. whisky, gin, brandy, rum, vodka, Bacardi, Malibu 

TONIC WATER 

B 8379 Tonic Water - Slimline, canned 

B 8380 Tonic Water - Slimline, NOT canned 

B 8332 Tonic Water; NOT slimline, canned 

B 8378 Tonic Water; NOT slimline, NOT canned 

PA322 3 

CIDER AND PERRY 

ALCOHOLIC SOFT DRINKS, LIQUEURS, SPIRITS AND TONIC WATER

WINE 

9246 Homemade wine, any type 

9869 Tonic Wine, e.g. Sanatogen 

2382 Wine, red, canned 

8352 Wine, red. NOT canned 

2384 Wine, rosé, canned 

8353 Wine, rosé, NOT canned 

2386 Wine, white, dry, canned 

8354 Wine, white, dry. NOT canned 

9596 Wine, white, low alcohol 

2385 Wine, white, medium, canned 

8355 Wine, white, medium, NOT canned 

2388 Wine, white, sparkling, canned 

8357 Wine, white, sparkling. NOT canned 

2387 Wine, white, sweet, canned 

8356 Wine, white, sweet. NOT canned 

FORTIFIED WINE 

7768 Egg nog, drink with egg, whole milk , sugar and rum 

2394 Martini; Cinzano; Campari; Riccadonna (dry or extra dry) 

2395 Martini; Cinzano; Riccadonna (sweet); Dubonnet, sweet 

2390 Port 

2391 Sherry, dry 

2392 Sherry, medium 

2393 Sherry, sweet; ginger wine 

9283 Vermouth, dry only 

9354 Vermouth, sweet only 

2389 Wine, Champagne 

LOW ALCOHOL AND ALCOHOL FREE WINE 

PA322 4 

WINE AND FORTIFIED WINE

8150 Wine, alcohol free, e.g. Blush 

9596 Wine, white, low alcohol, e.g. Lambrusco 

PA322 5 

LOW ALCOHOL AND ALCOHOL FREE WINE

BEVERAGES (INCLUDING TEA AND COFFEE) 

BEVERAGES (DRY WEIGHT) 

5106 Water used to make up instant beverages, e.g. Horlicks, Ovaltine, drinking chocolate etc. (NOT instant coffee 

or tea or dried milk). 

7053 Barley cup, DRY WEIGHT 

9506 Bournvita, DRY WEIGHT, NOT low in fat, NOT instant 

8311 Bournvita, low fat: DRY WEIGHT, instant 

649 Build-Up drink, DRY WEIGHT 

7890 Cadbury’s Highlights, instant low calorie chocolate drink with artificial sweetener, DRY WEIGHT 

7890 Chocolate based instant drinks with artificial sweetener, DRY WEIGHT, e.g. Ovaltine Options, 

(Choc-N-Orange, Choc-a-Mint, Choc-a-Mocha, Choc-o-nut ), Sainsbury’s Duos, Nestlé Chocolite, 

Tesco low calorie hot chocolate drink 

2303 Cocoa powder, DRY WEIGHT 

9308 Cold relief powders with added vitamin C, DRY WEIGHT e.g. Lemsip 

2305 Complan, DRY WEIGHT 

2309 Drinking chocolate, DRY WEIGHT, not instant, not reduced fat. Includes Nesquik Hot Chocolate 

Drink 

2632 Drinking chocolate, instant, DRY WEIGHT, e.g. Cadbury's Chocolate Break. NOT fat reduced 

2633 Drinking chocolate, instant, fat reduced or low fat, DRY WEIGHT 

9369 Drinking chocolate, reduced fat, DRY WEIGHT, e.g. Sainsbury’s, Tesco, Boots, Impress. 

NOT instant 

Drinking chocolate from vending machine, as served: see ‘Milk Based Drinks’ 

9278 Horlicks chocolate malted food drink, DRY WEIGHT. NOT instant Horlicks 

9277 Horlicks low fat, instant, chocolate, DRY WEIGHT 

2310 Horlicks malted food drink; DRY WEIGHT. NOT chocolate Horlicks, NOT instant Horlicks. 

2635 Horlicks powder, instant, low fat, NOT chocolate, DRY WEIGHT 

9368 Instant malted drinks, DRY WEIGHT, own brand only, e.g. Tesco, Safeway, Sainsbury’s. 

NOT fortified with vitamins or minerals; NOT chocolate; NOT Horlicks or Ovaltine 

9308 Lemsip, DRY WEIGHT 

9367 Malted drinks, DRY WEIGHT, own brand only, e.g. Tesco, Safeway, Sainsbury’s, Boots. 

NOT fortified with vitamins or minerals; NOT chocolate; NOT instant malted drinks; NOT Horlicks 

or Ovaltine 

Milk, canned: see "Other Milk" 

2311 Milk shake powder, DRY WEIGHT, e.g. Nesquik 

PA322 6 

BEVERAGES

2301 Milo chocolate flavoured malt drink, DRY WEIGHT 

2313 Ovaltine, NOT Ovaltine instant, NOT Ovaltine Options, DRY WEIGHT 

2670 Ovaltine, instant, low fat, NOT Ovaltine options, DRY WEIGHT 

7890 Ovaltine Options, chocolate based instant drinks, DRY WEIGHT 

649 Slender slimming drink, DRY WEIGHT 

PA322 7 

BEVERAGES

BOTTLED WATER, STILL OR CARBONATED, NOT SWEETENED 

B 5151 Amé sparkling drink with herbs and vitamins 

B 8329 Herbal tonics; water with herbs; e.g. Aqua Libra. NOT with added fruit juice. 

B 8381 Mineral water, carbonated, flavoured. NO added sugar. 

B 8333 Mineral water, still or carbonated. NOT flavoured. 

TAP WATER ONLY 

See also: FOOD CODES FOR TAP WATER CARD FC7 

5000 Tap water; non-bottled water; filtered water, soda water 

NOT used as a diluent. Includes water drunk to swallow tablets. 

5101 Water used to dilute concentrated soft drinks (not low calorie) only 

5102 Water used to dilute concentrated low calorie / diet soft drinks only 

5103 Water used to make up instant coffee 

5104 Water used to make up instant tea 

5105 Water used to make up dried milk 

5106 Water used to make up instant beverages, e.g. Horlicks, Ovaltine, 

drinking chocolate etc. (NOT instant coffee or tea or dried milk). 

5106 Water used to make up powdered medicines or dietary supplements 

PA322 8 

WATER

COFFEE AND TEA 

COFFEE 

5103 Water used to make up instant coffee 

2844 Cappuccino, instant, with whitener, NO sugar, DRY WEIGHT 

6840 Cappuccino, instant, with whitener and sugar, DRY WEIGHT 

2304 Coffee and chicory essence, e.g. Camp 

2307 Coffee, fresh, strong infusion. NOT decaffeinated 

8312 Coffee, fresh, strong infusion, decaffeinated 

8313 Coffee, fresh, NOT strong infusion, decaffeinated 

2306 Coffee, fresh, NOT strong infusion. NOT decaffeinated 

2636 Coffee, from vending machine, with whitener, NO sugar, as served 

2637 Coffee, from vending machine, with whitener and sugar, as served 

8314 Coffee, instant, decaffeinated, powder or granules, DRY WEIGHT 

2308 Coffee, instant, powder or granules, DRY WEIGHT 

TEA 

5104 Water used to make up instant tea 

2638 Tea, from vending machine, with whitener, no sugar, as served 

2639 Tea, from vending machine, with whitener and sugar, as served 

2316 Tea, instant freeze dried; lemon tea; DRY WEIGHT. NOT Typhoo QT 

8318 Tea, instant with milk powder added, DRY WEIGHT, e.g. Typhoo QT 

8317 Tea, NOT strong infusion, decaffeinated 

2315 Tea, NOT strong infusion, NOT decaffeinated 

2314 Tea, strong infusion. NOT decaffeinated 

8316 Tea, strong infusion, decaffeinated 

HERBAL FRUIT TEA (MADE UP WEIGHT) 

B 5340 Tea, fruit only, as served, not with milk 

B 7000 Tea, herb only, as served, not with milk 

B 5341 Tea, herb and fruit mix, as served, not with milk 

PA322 9 

COFFEE AND TEA

FRUIT AND VEGETABLE JUICES 

REMEMBER: 

PASTEURISED juices 

- come in tall purpak cartons 

- have a short shelf life 

- are refrigerated 

FRESHLY SQUEEZED juices 

- come in cartons or bottles 

- will be described as freshly squeezed 

- have a short shelf life 

- are refrigerated 

UHT/LONGLIFE juices 

- come in tetrabrik cartons 

- are not refrigerated 

FRUIT OR VEGETABLE JUICE, CANNED, UNSWEETENED 

B 2317 Apple juice, canned, unsweetened, e.g. Appletise, Shloer, Kiri 

B 2328 Grapefruit juice, canned 

B 8450 Mixed fruit juice, canned, 100 % fruit juice, e.g. "Real" 

B 2336 Orange juice, canned 

B 2343 Pineapple juice, canned 

B 2355 Tomato juice, canned 

FRUIT JUICE, SWEETENED 

B 2326 Grapefruit juice, canned, sweetened 

B 2327 Grapefruit juice, not canned, sweetened 

B 2334 Orange juice, canned, sweetened 

B 2335 Orange juice, not canned, sweetened 

B 2341 Pineapple juice, canned, sweetened 

B 2342 Pineapple juice, not canned, sweetened 

PA322 10 

FRUIT AND VEGETABLE JUICES

FRUIT OR VEGETABLE JUICE, NOT CANNED, UNSWEETENED 

B 2318 Apple juice, pasteurised only. NOT canned 

B 2319 Apple juice, UHT or Longlife. NOT pasteurised. NOT canned 

B 2361 Carrot juice. NOT canned 

B 2325 Grape juice. NOT canned 

B 2329 Grapefruit juice, pasteurised. NOT canned 

B 2330 Grapefruit juice, UHT or Longlife. NOT pasteurised.. NOT canned 

2064 Lemons, juice only, no peel or flesh or leftover peel and flesh weighed; includes Jif lemon juice, etc. 

NOT canned 

2065 Limes, fresh juice only 

B 8604 Mango juice. NOT canned 

B 2357 Mixed fruit juice, 100% juice, e.g. Real. NOT canned. NO sugar or water 

B 2339 Orange juice, freshly squeezed, includes home-squeezed orange juice. NOT pasteurised, UHT or 

Longlife. NOT canned 

B 2359 Orange juice, frozen, concentrated. NOT canned 

B 2360 Orange juice, frozen, made up. NOT canned 

B 2337 Orange juice, pasteurised. NOT canned 

B 2338 Orange juice, UHT or Longlife. NOT canned. NOT pasteurised. 

B 2344 Pineapple juice, pasteurised. NOT canned 

B 2345 Pineapple juice, UHT or Longlife. NOT canned. NOT pasteurised. 

B 8640 Prune juice. NOT canned. Unsweetened 

B 9350 Redcurrant juice, homemade, fresh. NOT canned 

B 2356 Tomato juice. NOT canned 

B 1944 Vegetable juice, NOT canned. NOT 100% carrot juice; NOT 100% tomato juice 

PA322 11 

FRUIT AND VEGETABLE JUICES

SOFT DRINKS 

THIS SECTION IS DIVIDED INTO THE FOLLOWING SUB-SECTIONS: 

A. CARBONATED DRINKS 

B. CONCENTRATED FRUIT DRINKS (CONTAINING SOME FRUIT JUICE) 

C. READY TO DRINK STILL DRINKS 

D. RIBENA 

E. TONIC WATER 

F. MINERAL WATERS AND MINERAL WATER BASED DRINKS 

PA322 12 

SOFT DRINKS

A. CARBONATED SOFT DRINKS 

This sub-section is divided into the following groups: 

A1. Carbonated, canned, not diet or low calorie 

A2. Carbonated, canned, diet; low calorie; sugar free 

A3. Carbonated, not canned, not diet or low calorie 

A4. Carbonated, not canned, diet; low calorie; sugar free 

A1. CARBONATED, CANNED, NOT DIET OR LOW CALORIE 

B 2641 Apple juice drink, canned e.g. Tango Apple. NOT Appletise, Shloer, Kiri 

B 2317 Apple juice, unsweetened, canned e.g. Appletise, Shloer, Kiri. NOT Tango Apple 

B 5947 Boots high energy drink ONLY 

B 7900 Carbonated beverages, not containing fruit juice, canned e.g. ginger beer/ale, orangeade, limeade, 

cherryade, Sprite, cream soda, Dr Pepper. NOT Cola, tonic water, Irn Bru lemonade or 7-Up. 

B 7894 Cola, any flavour, canned; includes cherry, strawberry or tropical cola. NOT caffeine free 

B 8320 Cola; cherry cola; caffeine free, canned e.g. Caffeine Free Coke, Caffeine Free Cherry Coke 

B 2404 Fruit juice drink, canned, containing at least 50% juice, e.g. Britvic 55, Rawlings 60. 

NOT juice drink (less than 50% juice) 

B 8328 Fruit Juice drink; fruit drink; fruit crush, canned; containing less than 50% fruit juice, e.g. Tango 

(NOT Tango Apple), Sunkist, Lilt, Citrus Spring, Fanta, Gini, Orangina, Vimto, Rio, own brand 

sparkling fruit crush. NOT apple juice drink; NOT Britvic 55; NOT carbonated fruit juice 

B 8324 Irn Bru, canned 

B 2321 Lemonade, canned. NOT still lemonade. Includes traditional and old fashioned lemonade. NOT 

7-Up or Sprite 

B 2403 Lucozade, canned. NOT Lucozade with orange, lemon or tropical barley 

B 8515 Lucozade, canned. Orange, lemon or tropical barley 

B 5468 Lucozade sport, isotonic lucozade, canned 

B 5545 Red bull energy drink ONLY 

B 5545 Redcard energy drink (Britvic) ONLY 

B 2321 Shandy, canned 

B 2843 V energy drink, fortified with guarana and B vitamins ONLY 

B 5947 Virgin fruit flavoured high energy drink ONLY 

B 9991 7-Up only, canned 

PA322 13 

CARBONATED, CANNED SOFT DRINKS

A2. CARBONATED, CANNED, DIET; LOW CALORIE; SUGAR FREE 

B 8362 Apple juice drink, canned, low calorie, e.g. Diet Kiri, low calorie Tango Apple 

B 7902 Carbonated beverages, canned, not containing fruit juice, low calorie, e.g. diet ginger beer/ale, 

diet limeade, diet orangeade, diet cherryade, Dr Pepper Diet, diet Sprite. NOT cola, tonic water, 

Irn Bru, lemonade or 7-Up Light. 

B 8322 Cola; cherry cola, canned, low calorie, caffeine free e.g. Caffeine Free Diet Coke, Caffeine Free 

Diet Pepsi, Caffeine Free, Diet Cherry Cola. 

B 7896 Cola; cherry cola, canned, low calorie, NOT caffeine free, e.g. Diet Coke, Diet Cherry Cola, Diet 

Pepsi, Pepsi Max, Tab Clear 

B 8326 Diet Irn Bru, canned 

B 8360 Fruit juice drink; fruit drink; fruit crush, canned, containing fruit juice, low calorie, e.g. Diet Sunkist, Diet 

Fanta, Diet Gini, Diet Tango (NOT Tango Apple), Diet Lilt, Diet Orangina, Diet Rio, Diet Vimto, Hero 

Lite, own brand Diet fruit crush. NOT Diet apple juice drink; NOT 7-Up Light 

B 7898 Lemonade, canned, diet; low calorie; sugar free; no added sugar. Includes traditional and old 

fashioned lemonade. NOT 7-Up or Sprite 

B 7327 Lucozade light, canned 

B 9992 7-Up Light only, canned 

PA322 14 

CARBONATED, CANNED, DIET SOFT DRINKS

A3. CARBONATED, NOT CANNED, NOT DIET OR LOW CALORIE 

B 5151 Amé sparkling juice drink ONLY 

B 2320 Apple juice drink, NOT canned e.g. Tango Apple. NOT Appletise, Shloer, Kiri 

B 2319 Apple juice, unsweetened, NOT canned e.g. Appletise, Shloer, Kiri. NOT Tango Apple 

B 7901 Carbonated beverages, NOT containing fruit juice, NOT canned e.g. ginger beer/ale, limeade, 

orangeade, cherryade, Sprite, Cream Soda, Dr Pepper. NOT cola, tonic-water, Irn Bru, 7-Up or 

lemonade. 

B 7895 Cola, any flavour including cherry, strawberry and tropical cola, NOT canned e.g. Coca Cola, 

Pepsi Cola. NOT caffeine free cola 

B 8321 Cola; cherry cola; caffeine free, NOT canned e.g. Caffeine Free Coke, Caffeine free Cherry Coke. 

B 2340 Fruit juice drink, containing at least 50 % juice, NOT canned e.g. Britvic 55, Rawlings 60, 

Aqualibra. NOT juice drink (less than 50% juice) 

B 2320 Grape juice drink, NOT canned e.g. Shloer, Grapetize 

B 8325 Irn Bru, NOT canned 

B 8444 Juice drink; fruit drink; fruit crush, containing fruit juice, NOT canned e.g. Tango (NOT Tango 

Apple), Sunkist, Citrus spring, Fanta, Gini, Lilt, Orangina, Rio, Schweppes Sparkling Fruit Juice 

drinks, Tesco Hi Juice, Vimto, own brand sparkling fruit crush. NOT apple, pear or grape juice 

drink; NOT Britvic 55; NOT carbonated fruit juice 

B 2322 Lemonade, NOT canned. NOT 7 Up or Sprite. 

B 2333 Lucozade, NOT canned. NOT Lucozade with orange, lemon or tropical barley. 

B 8490 Lucozade, NOT canned. Orange, lemon or tropical barley 

B 7910 Pear juice drink, NOT canned e.g. Shloer. NOT Shloer apple juice 

B 2322 Shandy, NOT canned 

B 2853 Supermalt/Mighty Malt premium, non-alcoholic energy malt drink with B vitamins ONLY 

B 9993 7-Up only, NOT canned 

PA322 15 

CARBONATED, NOT CANNED SOFT DRINKS

A4. CARBONATED, NOT CANNED, DIET; LOW CALORIE; SUGAR FREE 

B 8457 Apple juice drink, low calorie, NOT canned e.g. Diet Kiri, low calorie Tango Apple 

B 7903 Carbonated beverages, not containing fruit juice, low calorie, NOT canned e.g. diet ginger beer/ale, diet 

limeade, diet cherryade, diet Sprite, Dr Pepper Diet. NOT cola, tonic water, Irn Bru, 7-Up Light or 

lemonade. 

B 7897 Cola, NOT canned e.g. Diet Coke, Diet Pepsi, Pepsi Max, Tab Clear. NOT caffeine free cola 

B 8323 Cola, caffeine free, NOT canned e.g. Caffeine free diet Coke, Caffeine Free Diet Pepsi. 

B 8445 Fruit Juice drink; fruit drink; fruit crush, containing fruit juice, low calorie, NOT canned e.g. Diet 

Sunkist, Diet Fanta, Diet Gini, Diet Tango (NOT Tango Apple), Diet Lilt, Diet Orangina, Diet 

Vimto, Diet Rio, own brand diet sparkling fruit crush. NOT low calorie apple juice drink; NOT 7- 

Up Light. 

B 8327 Irn Bru Diet, NOT canned 

B 7899 Lemonade, diet, low calorie or sugar free, NOT canned. NOT 7 Up Light or Diet Sprite. 

B 8331 Lucozade light, NOT canned 

B 9994 7-Up Light only, NOT canned 

PA322 16 

CARBONATED, NOT CANNED, DIET SOFT DRINKS

B: CONCENTRATED SOFT DRINKS (CONTAINING SOME FRUIT JUICE) 

This section is divided into the following groups: 

B1 Concentrated High juice drinks and high juice squashes 

(labelled as "High Juice") 

B2 Concentrated fruit drinks, juice drinks, cordials and squashes, NOT diet; low calorie; 

no added sugar; sugar free, low sugar 

B3 Concentrated fruit drinks, juice drinks, cordials and squashes, diet; low calorie; 

no added sugar; sugar free, low sugar 

(Ribena - see section D) 

B1: CONCENTRATED HIGH JUICE DRINK; HIGH JUICE SQUASH 

5101 Water used to dilute concentrated soft drinks (not low calorie) only; NOT to dilute fruit juice 

B 7911 High juice drink; high juice squash, any fruit except blackcurrant, 

NOT diet or low calorie 

B 7913 High juice drink; high juice squash, containing blackcurrant, 


B 9995 High juice drink; high juice squash, reduced sugar, any fruit except blackcurrant, 

e.g. high juice squash lite. NOT diet or low calorie 

B 5425 High juice drink, high juice squash, reduced sugar, containing blackcurrant, 


B2: CONCENTRATED FRUIT DRINKS; FRUIT JUICE DRINKS; CORDIALS; SQUASHES, NOT DIET OR LOW 

CALORIE OR NO ADDED SUGAR, SUGAR FREE OR LOW SUGAR 

5101 Water used to dilute concentrated soft drinks (not low calorie) only; NOT to dilute fruit juice 

B 8491 Barley water, any fruit. NOT low calorie; NOT Robinson’s fruit break drinks 

B 7919 C-Vit, multivitamin drink with calcium, blackcurrant. Includes C-Vit reduced sugar cordial 

B 6826 Drink; cordial not containing fruit juice e.g. Belvoir elderflower, ginger or pink ginger cordials, 

peppermint cordial 

B 2351 Economy, value, savers fruit drink; fruit juice; fruit cordial; squash; fruit crush, any fruit except 

blackcurrant e.g. Sainsbury’s economy orange drink 

B 7915 Fruit drink; fruit juice drink; fruit cordial; squash, containing blackcurrant, NOT low calorie, 

Sainsbury’s, Waitrose, Safeway, St Michael own brands ONLY. NOT Sainsbury’s economy or Safeway 

Savers 

B 9996 Fruit drink; fruit juice drink; fruit cordial; squash, containing blackcurrant, 

NOT low calorie, any other brand not specified at 7915 EXCEPT Robinsons original fruit concentrates 

B 2349 Fruit drink; fruit juice drink; fruit cordial; squash, any fruit except blackcurrant, NOT low calorie, 

Sainsbury’s, Waitrose, Safeway, St Michael own brands, Vimto mixed fruit cordial ONLY. NOT 

Sainsbury’s economy or Safeway Savers 

PA322 17 

CONCENTRATED SOFT DRINKS

B 9997 Fruit drink; fruit juice drink; fruit cordial; squash, any fruit except blackcurrant, NOT low calorie, 

any other brand not specified at 2349, EXCEPT Robinsons original fruit concentrates 

B 2331 Lime juice cordial 

B 6961 Robinsons original fruit concentrates ONLY 

B 2348 Rosehip syrup 

B 9995 Squash, reduced sugar, any fruit except blackcurrant. NOT diet or low calorie squash 

B 2651 Super-concentrated crush; drink, any fruit e.g. Teisseire Sirop de Fruits 

B3: CONCENTRATED FRUIT DRINK; FRUIT JUICE DRINK; FRUIT CORDIAL; SQUASH; DIET; LOW 

CALORIE; NO ADDED SUGAR; SUGAR FREE; LOW SUGAR 

5102 Water used to dilute low calorie/diet soft drinks only 

B 9998 Barley water, diet; low calorie; no added sugar; sugar free, low sugar, containing blackcurrant, 

e.g. Robinsons fruit break, no added sugar 

B 5110 Barley water, diet; low calorie; no added sugar; sugar free, low sugar, any fruit except 

blackcurrant e.g. 

Robinsons fruit break, no added sugar 

B 8464 Fruit drink; fruit juice drink; fruit cordial; squash; fruit crush, low calorie; sugar free; diet; no added sugar, 

low sugar, containing blackcurrant e.g. Sainsbury’s apple and blackcurrant, no added sugar. NOT 

Robinsons Special R 

B 2351 Fruit drink; fruit juice drink; fruit cordial; squash; fruit crush, low calorie; sugar free; diet; no added 

sugar, low sugar, any fruit except blackcurrant e.g. Sainsbury’s strawberry drink no added sugar, Tesco 

mixed fruit no added sugar. NOT Robinsons Special R 

B 6963 Robinsons Special R ONLY 

PA322 18

C: READY TO DRINK STILL DRINKS 

This section is divided into the following groups 

C1 High juice drinks; ready to drink (labelled as "high juice") (must contain fruit juice) 

C2 Fruit juice drinks, fruit drinks, ready to drink (must contain fruit juice) 

NOT low calorie. NOT carbonated 

C3 Fruit juice drinks; fruit drinks, ready to drink (must contain fruit juice) 

low calorie; diet; no added sugar; sugar free. NOT carbonated 

C4 Fruit flavour drinks ready to drink (not containing fruit juice). NOT carbonated 

(Carbonated drinks: see Section A; Ribena: see section D) 

C1: READY TO DRINK HIGH JUICE DRINK, CONTAINS FRUIT JUICE 

B 7914 High juice drink; NOT low calorie or diet, containing blackcurrant 

B 7912 High juice drink, NOT low calorie or diet, any fruit except blackcurrant 

PA322 19 

CONCENTRATED SOFT DRINKS 

C2: FRUIT JUICE DRINK, FRUIT DRINK, CONTAINS FRUIT JUICE, READY TO DRINK, NOT LOW 

CALORIE, NOT CARBONATED 

B 8691 Apple drink; juice drink. Includes Sainsbury’s low sugar apple juice drink. NOT low calorie or 'no 

added sugar' NOT Ribena. NOT Robinsons Fruit Shoot 

B 8455 Blackcurrant drink or containing blackcurrant; juice drink. Includes Sainsbury’s low sugar 

blackcurrant juice drink. NOT low calorie or 'no added sugar' NOT Ribena. NOT Robinsons 

Fruit Shoot 

B 8453 Citrus orange; grapefruit; lemon; pineapple drink or juice drink. Includes Sainsbury’s low sugar 

orange or strawberry juice drinks. NOT low calorie or 'no added sugar'. NOT Robinsons Fruit Shoot 

B 7920 C-Vit, multi-vitamin drink with calcium, blackcurrant. Includes C-Vit reduced sugar blackcurrant 

B 7918 C-Vit, multi-vitamin drink with calcium, orange or orange and peach 

B 2985 Fruit juices/smoothies, with vitamin B and kava kava, e.g. Be Happy 

B 2358 Mixed fruit; summer fruit drink or juice drink, NOT low calorie or 'no added sugar' NOT Ribena. NOT 

Robinsons Fruit Shoot 

B 6957 Robinsons Fruit Shoot ONLY, NOT low calorie or ‘no added sugar’ 

B 5111 Still lemonade, not low calorie 

B 2985 Smoothies, with vitamin B and kava kava, e.g. Be Happy 

B 6827 Sunny Delight fruit juice drink

PA322 20 

READY-TO-DRINK STILL DRINKS 

C3: FRUIT JUICE DRINK; FRUIT DRINK; CONTAINS FRUIT JUICE; READY TO DRINK, LOW CALORIE; 

DIET; NO ADDED SUGAR; SUGAR FREE NOT CARBONATED 

B 8474 Blackcurrant drink or juice drink, low calorie; diet; no added sugar; sugar free, 

NOT Ribena. NOT Robinsons Fruit Shoot 

B 8029 Mixed fruit, summer fruits drink or juice drink, low calorie; diet; no added sugar; sugar free e.g. 

Oasis Light. NOT Robinsons Fruit Shoot 

B 8472 Orange; grapefruit; lemon; pineapple drink or juice drink, low calorie; diet; no added sugar; 

sugar free. NOT Robinsons Fruit Shoot 

B 6959 Robinsons Fruit Shoot ONLY, low calorie; diet; no added sugar; sugar free 

C4: FRUIT FLAVOUR DRINK, ANY FLAVOUR, NOT CONTAINING JUICE, READY TO DRINK 

B 5112 Fruit flavour drink, any flavour, not containing juice, NOT low calorie 

B 5113 Fruit flavour drink, any flavour, not containing juice, low calorie; diet; no added sugar; sugar free

D: RIBENA 

This section is divided into the following groups: 

D1 concentrated Ribena 

D2 ready to drink Ribena 

D3 carbonated Ribena 

D1: CONCENTRATED RIBENA 

PA322 21 

READY-TO-DRINK STILL DRINKS 

B 5498 Ribena original blackcurrant juice drink, concentrated. NOT Ribena Light or no added sugar. 

B 8791 Ribena strawberry juice drink, concentrated. NOT Ribena Light or no added sugar. 

B 5499 Ribena Light blackcurrant juice drink, concentrated, lower sugar. NOT no added sugar 

B 5500 Ribena no added sugar, concentrated blackcurrant juice drink. Includes Ribena Toothkind. NOT 

Ribena Light 

D2: READY TO DRINK RIBENA 

B 5501 Ribena blackcurrant juice drink, ready to drink 

NOT Ribena Light or no added sugar; NOT carbonated 

B 5502 Ribena Juice drink, ready to drink, orange, orange and apricot or orange tropical 

B 5503 Ribena Juice drink, ready to drink, apple, forest fruit, raspberry or strawberry 

NOT blackcurrant or orange and apricot Ribena 

B 5504 Ribena Light blackcurrant juice drink, ready to drink, low sugar 

NOT carbonated, NOT no added sugar Ribena 

B 5505 Ribena no added sugar, blackcurrant juice drink, ready to drink. Includes Ribena Toothkind 

NOT Ribena Light 

B 5502 Ribena Smoothie, juice drink with cream, ready to drink, orange and pineapple 

D3: CARBONATED RIBENA 

B 4729 Diet Ribena Spark, low calorie, sparkling, blackcurrant flavour, vitamin C drink, canned 

B 5116 No added sugar Ribena Spring, blackcurrant juice drink made with spring water, canned, low calorie 

B 7907 Ribena Spark, sparkling, blackcurrant flavour, vitamin C drink, canned. 

NOT diet Ribena; NOT sparkling Ribena Spring 

B 5115 Sparkling Ribena Spring, blackcurrant juice drink, made with spring water, canned, not low calorie 

B 5506 Ribena Twist, low calorie lightly sparkling spring water, any flavour.

E. TONIC WATER 

B 8332 Tonic Water; NOT slimline, canned 

B 8378 Tonic Water; NOT slimline, NOT canned 

B 8379 Tonic Water - Slimline, canned 

B 8380 Tonic Water - Slimline, NOT canned 

F. MINERAL WATER AND MINERAL WATER BASED DRINKS 

B 8333 Bottled water, still or carbonated, not sweetened or flavoured 

B 8381 Bottled water, still or carbonated, flavoured not sweetened e.g. Perrier twist of lemons (no 

artificial sweetener) 

B 5253 Mineral water based drinks, light or low calorie, still or carbonated, sweetened with artificial 

sweeteners e.g. Caledonian clear light, Sainsbury’s diet elderflower juice drink, Sainsbury’s 

sparkling peach flavoured water, Sainsbury’s spring water, Strathmore Clear 

B 5343 Mineral water based drinks, still or carbonated, sweetened with sugar e.g. Caledonian Clear, Calm 

and Clear, Sainsbury’s elderflower juice drink, Sainsbury’s Mirelle 

PA322 22 

RIBENA

PA322 23 

TONIC WATER AND MINERAL WATER

BISCUITS 

8191 All butter biscuits, e.g. Petit Beurre, including own brand. NOT shortbread 

348 Amaretti biscuits 

274 Bath Olivers; Water biscuits 

3802 Brandy snaps 

7649 Bread sticks, Grissini 

R 305 Caramel shortcake, homemade, i.e. shortbread with caramel layer and chocolate topping 

8672 Caramel shortcake, purchased, i.e. shortbread with caramel layer and chocolate topping 

8192 Carob half coated biscuits 

5770 Cereal bar, fruit filled, fortified with vitamins and minerals, e.g. Kellogg’s Nutri-Grain 

R 312 Coconut cornflake tray, made with margarine (NOT polyunsaturated), sugar, cornflakes, coconut 

251 Cheese biscuits, e.g. Cheddars any flavour, Cheeselets, Cheese thins, KP cheese biscuits, McVities 

MiniCheddars, Walkers Say Cheese, Crawfords 'Cheese Snips', Golden Wonder 'Preludes', including own 

brand 

252 Cheese sandwich biscuits, e.g. Tuc with 'real cheese' filling, including own brand 

7656 Chewy cereal snack bars with any additions, e.g. Cluster, Harvest Chewy bars, Jordans Chewy bars, 

McVities Solar, own brand. NOT Tracker bars, NOT original crunchy bars, NOT Harvest Crunch 

7665 Crunchy cereal bars, e.g. Jordans original crunchy, Jordans Oat Bran Bars, Harvest Crunch, including 

own brand 

7665 Crunchy bars, original, e.g. Jordans, Harvest Crunch, own brand 

253 Chocolate biscuits, full coated, containing biscuit filling only, e.g. Breakaway, United, chocolate 

fingers (plain, milk or white chocolate), fully coated digestives, includes McVities Gold Bar 

8193 Chocolate biscuits, full coated, containing biscuit and cream filling, e.g. Hob Nob bars, Club biscuits, 

Penguins, Yoyos, Trio, Cadburys Vanilla Creole, Toffee pops 

8194 Chocolate biscuits, full coated, containing wafer and cream, e.g. Taxi, Club wafer. NOT Kit Kat 

7662 Chocolate chip cookies, e.g. Simmers chocolate chip & ginger, Crawfords Mini Cookies, including own brand 

7663 Chocolate chip cookies with nuts, e.g. Boasters, Maryland Maxi 

8195 Chocolate coated biscuits, containing marshmallows, e.g. Teacakes, Wagon Wheels 

R 310 Chocolate krispie cakes, made with Rice Krispies and Cornflakes 

8204 Chocolate semi-sweet biscuits, half coated, e.g. Burton's Royal Tea 

254 Chocolate short or sweet biscuits, half coated, e.g. Cadburys Animals and Burton's Cartoonies, Cadbury’s 

Signatures. NOT half coated semi-sweet biscuits; NOT half coated chocolate digestives; NOT half coated 

chocolate digestives with oats; NOT Jaffa Cakes 

7651 Coconut cookies, not iced, purchased, e.g. Mr Men and Little Misses cookies 

PA322 24 

BISCUITS

7650 Cornish wafers, e.g. Jacobs 

7654 Crackers, savoury with additions, e.g. sesame seeds and or poppy seeds. NOT Ryvita 

255 Cream cracker biscuits. NOT wholemeal 

7652 Cream crackers, wholemeal, e.g. Farmhouse-type, Jacobs brown wheat, includes Hovis crackers 

268 Cream sandwich biscuits, e.g. custard creams, bourbons, coconut creams, digestive creams. NOT crunch 

creams; NOT wholemeal; NOT jam sandwich biscuits or wafer cream sandwich biscuits 

256 Crispbreads, e.g. Ryvita (wheat and rye), Energen. NOT High Fibre Ryvita; NOT starch reduced Energen 

258 Crispbreads, extra light, e.g. Krispen, Crackerbread, Cracottes, French Toasts, Dutch Crispbakes 

7325 Crispbreads, rye, high fibre, e.g. High Fibre Ryvita 

7653 Crispbreads, rye, with sesame seeds only, e.g. Ryvita with sesame seeds 

257 Crispbreads, starch reduced, e.g. Energen 

8196 Crunch biscuit. NOT cream filled; NOT crunchy cereal bars 

8197 Crunch biscuit, half coated with chocolate. NOT crunchy cereal bars 

8198 Crunch biscuit, with cream filling. NOT crunchy cereal bars 

R 319 Date and krispie crunch, made with margarine (NOT polyunsaturated), sugar, dates, Rice Krispies 

260 Digestive, chocolate half-coated; NOT chocolate Hob-nobs 

9472 Digestives, half coated with chocolate, reduced fat, e.g. McVities Light Homewheat 

8989 Digestives, sweetmeal or wheatmeal, plain, reduced fat 

259 Digestives, sweetmeal or wheatmeal, plain. NOT reduced sugar; NOT reduced fat; NOT Hob Nobs; 

NOT digestives with oats, NOT digestive creams 

8199 Digestives, sweetmeal or wheatmeal, plain, reduced sugar, e.g. Sainsbury’s reduced sugar wheatmeal 

digestive. NOT Hob Nobs; NOT digestives with oats 

276 Digestives, wholemeal 

7658 Digestives with oats, chocolate, half-coated, e.g. Hob-nobs, Rustics, Oatbakes. NOT wholemeal digestives 

7659 Digestives with oats and fruit, e.g. Snapjacks, Rustics 

7657 Digestives with oats, plain, e.g. Hob-nobs, Rustics, Oatbakes, Snapjacks. NOT wholemeal digestives 

R 321 Digestive nut crunch, made with butter, digestive biscuits, nuts and condensed milk 

7660 Digestives with oats, fruit and chocolate, half-coated, e.g. Snapjacks 

7664 Fig rolls, any type, including banana and date bars 

R 357 Flapjacks, homemade (made with oats, margarine (NOT polyunsaturated), syrup and sugar) 

261 Flapjacks, purchased. NOT homemade, NOT cereal crunch bars 

R 330 Florentines, i.e. nuts, dried fruit, butter, chocolate 

PA322 25 

BISCUITS

5594 Fruit biscuits, low fat, e.g. McVities Go Ahead Fruit Ins 

262 Fruit biscuits, NOT wholemeal. e.g. Fruit shortcake, Shrewsbury, Jaspers 

281 Fruit and nut biscuits 

8484 Garibaldi biscuits 

R 7667 Gingernut biscuits, homemade (made with SR flour, B.soda, syrup, margarine (NOTpolyunsaturated), 

sugar and salt) 

263 Gingernut biscuits, purchased. NOT homemade 

R 264 Homemade biscuits, e.g. Easter biscuits (made with margarine (NOT polyunsaturated), flour, sugar 

and egg). NOT wholemeal; NOT shortbread, gingernuts or melting moments 

R 7666 Homemade biscuits, wholemeal (made with wholemeal flour, margarine (NOT polyunsaturated), sugar 

and egg). NOT wholemeal shortbread 

8200 Honey biscuits, e.g. McVities Happy Bears 

8201 Iced biscuits; iced rings; party rings 

7661 Jaffa cakes, any flavour 

8541 Jam and cream filled biscuits, e.g. Jacobs Happy Faces 

265 Jam filled biscuits, e.g. Jammie Dodgers 

279 Krackawheat 

R 348 Macaroons, almond. NOT coconut 

8166 Marshmallow biscuits, e.g. Jamborees. NOT chocolate coated 

8195 Marshmallow chocolate coated biscuits, e.g. Munchmallows 

266 Matzo 

9616 McVities Go Ahead caramel biscuit 

R 411 Melting moments, homemade (made with margarine (NOT polyunsaturated), sugar, flour, cornflour, 

glacé cherries) 

5770 Nutri-Grain, fruit filled cereal bar, fortified with vitamins and minerals, Kellogg’s. Includes Nutrigrain Twists 

R 7668 Oatcakes, homemade (made with lard) 

267 Oatcakes, purchased. NOT homemade 

9770 Oatmeal cookies 

8203 Ostlers, moist biscuit, any flavour 

3267 Rice cakes 

2735 Rice cakes with added sugar, e.g. Snack-a-Jacks with caramel or chocolate ONLY 

279 Ritz; Saltines; Wyna; TUC; Krackawheat 

PA322 26 

BISCUITS

268 Sandwich cream biscuits, e.g. custard creams, bourbons, coconut creams, digestive creams. NOT crunch 

creams; NOT wholemeal; NOT jam sandwich biscuits or wafer cream sandwich biscuits 

272 Sandwich wafer biscuits, cream filled 

270 Short, sweet biscuits, e.g. Lincoln, Shortcake, Malted milk, Nice. NOT coconut biscuits 

269 Semi-sweet biscuits, e.g. Osborne, Rich Tea, Marie, Morning Coffee. NOT half coated with chocolate 

8204 Semi-sweet biscuits, half coated with chocolate, e.g. Royal Tea 

R 271 Shortbread (made with flour, butter and sugar), homemade. NOT wholemeal 

8162 Shortbread, purchased 

4103 Shortbread, wholemeal, purchased 

9473 Short sweet biscuits, reduced fat, e.g. Burton’s Trim 

412 Slimming biscuits, e.g. Slender bars, Bisks, Limmits 

280 'Snowballs', coconut and chocolate coated marshmallow. NOT chocolate marshmallow biscuits 

279 TUC; Saltines; Wyna; Ritz; Krackawheat 

272 Wafer biscuits, filled; cream filled sandwich wafer biscuits 

273 Wafers and cornets; ice cream cones and wafers; weight excluding ice cream 

274 Water biscuits; Bath Olivers 

278 Wholemeal biscuits, cream filled. NOT digestive 

277 Wholemeal biscuits: fruit; nut; or fruit and nut; NOT digestive 

276 Wholemeal biscuits, plain or flavoured; wholemeal digestives. NOT digestives with oats 

PA322 27 

BISCUITS

BREAD 

BREAD AND ROLLS 

Bread is organised into the following groups. 

White Bread and Rolls 

Wholemeal Bread and Rolls 

Soft Grain Bread and Rolls 

Other Bread and Rolls 

Each group has special codes for toasted or fried bread. 

These codes are listed at the end of each group. 

To code, first identify which of the four types of bread above applies. 

If the bread is fried or toasted, then use the codes at the end of the groups. 

PA322 28 

BREAD AND ROLLS

BREAD AND ROLLS - WHITE 

120 White bread, sliced, wrapped, includes Kingsmill Top Grade White bread, Mothers Pride Premium, 

White Hovis, Danish Bread. NOT milk loaf, French stick, slimmers, Scottish batch, soda, Vienna, 

high fibre 

white or soft grain breads, NOT fortified 

9467 White bread, fortified with vitamins and minerals, e.g. Tesco Healthy eating white bread. NOT softgrain 

121 White bread, crusty, uncut. NOT milk loaf, French stick, slimmers, Scottish batch, soda, 

Vienna high fibre white or soft grain bread 

127 French stick; Baguette 

128 Milk loaf 

130 Scottish batch bread 

129 Slimmers white bread, e.g. Nimble, Slimcea, Mothers Pride Light 

131 Scofa bread, yeast-free 

131 Soda bread 

132 Vienna loaf 

158 White, crusty Rolls 

157 White hamburger Bun or Roll; white roll with sesame seeds 

159 White, soft Rolls 

160 White, starch reduced Rolls, e.g. Energen 

FRIED WHITE BREAD, ANY, EXCEPT HIGH FIBRE AND SOFT 

GRAIN BREAD AND MILK LOAF. 

122 Fried in blended vegetable oil. White Bread 

124 Fried in dripping. White Bread 

125 Fried in lard. White Bread 

123 Fried in polyunsaturated oil. White Bread 

BREAD AND ROLLS - TOASTED 

126 Toasted White bread; any EXCEPT milk loaf 

9929 Toasted White bread, fortified with vitamins and minerals e.g. Tesco Healthy eating white bread. 

NOT softgrain 

170 Toasted White hamburger Roll or Bun; white roll with sesame seeds 

171 Toasted White Rolls, any EXCEPT hamburger Bun or roll 

8073 Milk loaf – Toasted 

PA322 29 

BREAD AND ROLLS - WHITE

BREAD AND ROLLS - WHOLEMEAL, WHOLEWHEAT. NOT TOASTED. NOT HI FIBRE WHITE, NOT 

BROWN, NOT GRANARY 

8177 Hi Bran bread; brown bread with added bran; e.g. VitBe Hi Bran 

7614 Slimmers wholemeal bread, e.g. Nimble 

3603 Soda bread, wholemeal or brown; wheaten soda farls 

133 Wholemeal bread; wholewheat bread; stoneground wholemeal bread. 

NOT High Fibre white bread, NOT Vitbe Hi Bran 

9466 Wholemeal bread, fortified with vitamins and minerals, e.g. Tesco Healthy Eating wholemeal 

161 Wholemeal; wholewheat; stoneground wholemeal rolls. NOT brown, granary or wheatgerm rolls 

FRIED WHOLEMEAL BREAD; WHOLEWHEAT BREAD; STONEGROUND 

WHOLEMEAL BREAD. NOT HIGH FIBRE WHITE; NOT VITBE HI BRAN 

134 Fried in blended vegetable oil. Wholemeal Bread 

9640 Fried in butter. Wholemeal Bread 

136 Fried in dripping. Wholemeal Bread 

137 Fried in lard. Wholemeal Bread 

135 Fried in polyunsaturated oil. Wholemeal Bread 

TOASTED WHOLEMEAL BREAD 

138 Toasted Wholemeal Bread 

172 Toasted Wholemeal; wholewheat; stoneground Wholemeal Rolls. 

8178 Toasted Hi Bran bread; brown bread with added bran; e.g.VitBe Hi Bran 

3431 Toasted Soda bread, wholemeal; wheaten soda farls 

PA322 30 

BREAD AND ROLLS – WHOLEMEAL

BREAD AND ROLLS, SOFTGRAIN, NOT TOASTED 

FORTIFIED e.g. Asda, Champion, Co-op, M & S, Mighty White, Sainsbury’s, Tesco 

NOT FORTIFIED e.g. Safeway 

7604 Softgrain bread. NOT fortified with folate; 

8179 Softgrain bread fortified with folate, 

7619 Softgrain rolls 

TOASTED SOFTGRAIN BREAD 

7605 Toasted. SoftGrain Bread. NOT fortified with folate. 

8180 Toasted. Softgrain Bread, Fortified with folate 

FRIED SOFTGRAIN BREAD 

8363 Fried in blended vegetable oil. Softgrain Bread, any, 

7606 Fried in dripping. Softgrain Bread, any, 

7607 Fried in lard. Softgrain Bread, any. 

9310 Fried in olive oil, softgrain bread, any. 

7608 Fried in polyunsaturated oil. Softgrain Bread, any, 

PA322 31 

BREAD AND ROLLS – SOFTGRAIN

OTHER BREAD 

9373 Bagels, plain only 

9129 Brioche 

102 Brown bread, no added bran. NOT wholemeal, wholewheat, stoneground 

wholemeal, granary, wheatgerm, Hovis, Hi Bran or Vitbe 

7620 Brown; granary; wheatgerm ROLLS. Crusty. NOT wholemeal or wholewheat 

7621 Brown; granary; wheatgerm ROLLS. Soft. NOT wholemeal or wholewheat 

157 Brown hamburger Bun or Roll; brown roll with sesame seeds 

144 Chapatis, white, made with butter ghee 

145 Chapatis, white, made with vegetable ghee 

146 Chapatis, white, made without fat 

141 Chapatis, brown, made with butter ghee 

142 Chapatis, brown, made with vegetable ghee 

143 Chapatis, brown, made without fat 

8603 Chapatis, wholemeal, made with sunflower oil 

6976 Cheese topped rolls/baps, white ONLY 

6977 Ciabatta, plain ONLY. NOT varieties with added olives, fruit, nuts or tomatoes 

9372 Continental breads; Italian Breads; includes sciocco, pugliese, fougasse. NOT varieties with added olives, 

fruit, nuts or tomatoes. NOT ciabatta. NOT panini. NOT focaccia 

Croissant - see Cakes 

6974 Focaccia, plain or with garlic or herbs 

7616 French granary stick; granary Baguette 

7615 French stick; Baguette; flavoured with garlic and or herbs. NOT low/reduced fat 

7615 Garlic or herb bread. French stick; Baguette. NOT low/reduced fat 

6839 Garlic bread, low/reduced fat 

112 Granary bread, i.e. with malted wheat or added barley; mixed whole grain bread. 

NOT granary French stick or granary baguette 

7609 High fibre white bread 

110 Hovis or wheatgerm bread. NOT Hovis wholemeal or White Hovis 

173 Muffins, English, wholemeal 

PA322 32 

OTHER BREAD

151 Muffins, English, NOT wholemeal 

7622 Naan bread, plain 

Muffins, American: see ‘Cakes’ 

7622 Naan bread, garlic & coriander 

6135 Naan bread, peshwari 

7617 Oatmeal bread, e.g. Vitbe Hi Oatbran, Hovis Golden Oatbran 

6833 Panini white bread rolls, e.g. M&S 

116 Pitta bread, white 

117 Pitta bread, wholemeal 

114 Pumpernickel; rye bread 

114 Rye bread; Pumpernickel 

6756 Soya & linseed bread, e.g. Burgen 

6838 Tortillas (wheat), flour tortillas 

118 Vitbe bread. NOT Vitbe Hi Bran 

110 Wheatgerm bread 

See earlier sections for fried or toasted white, wholemeal or wholegrain bread. 

OTHER BREAD - TOASTED 

107 Brown bread toasted, no added bran. NOT wholemeal, wholewheat 

NOT stoneground, granary, wheatgerm, Hovis, Hi Bran, Vitbe 

113 Granary bread, toasted. i.e. with malted wheat or added barley; mixed whole grain bread 

7610 High fibre bread, toasted 

111 Hovis or wheatgerm bread, toasted. NOT Hovis wholemeal or White Hovis 

7618 Oatmeal bread toasted, e.g. Vitbe Hi Oatbran, Hovis Golden Oatbran 

115 Rye bread toasted; pumpernickel 

6745 Soya & linseed bread, toasted 

169 Toasted Brown, granary, wheatgerm or wholegrain ROLLS. 

NOT wholemeal, wholewheat or stoneground wholemeal 

170 Toasted Brown hamburger Roll or Bun; brown roll with sesame seeds 

119 Vitbe bread toasted. NOT Vitbe Hi Bran 

PA322 33 

OTHER BREAD

OTHER BREAD - FRIED IN BLENDED VEGETABLE OIL 

103 Brown bread, including those with added bran, e.g. Hi Bran or Vitbe. 

NOT wholemeal, wholewheat, stoneground wholemeal, granary, wheatgerm or Hovis. 

Fried in blended vegetable oil 

162 Granary bread. Fried in blended vegetable oil 

103 Hi Bran bread. Fried in blended vegetable oil 

8522 High fibre white bread. Fried in blended vegetable oil 

162 Hovis bread. NOT Hovis wholemeal or White Hovis. Fried in blended vegetable oil 

162 Rye bread. Fried in blended vegetable oil 

OTHER BREAD - FRIED IN DRIPPING 


NOT wholemeal, wholewheat, stoneground wholemeal, granary, wheatgerm or Hovis. Fried in dripping 

163 Granary bread. Fried in dripping 

105 Hi Bran bread. Fried in dripping 

7611 High fibre white bread. Fried in dripping 

163 Hovis bread (NOT Hovis wholemeal or White Hovis). Fried in dripping 

163 Rye bread. Fried in dripping 

OTHER BREAD - FRIED IN LARD 


NOT wholemeal, wholewheat, stoneground wholemeal, granary, 

wheatgerm, Hovis. Fried in lard 

164 Granary bread. Fried in lard 

106 Hi Bran bread. Fried in lard 

7612 High fibre white bread. Fried in lard 

164 Hovis bread. NOT Hovis wholemeal or White Hovis. Fried in lard 

164 Rye bread. Fried in lard 

OTHER BREAD - FRIED IN POLYUNSATURATED OIL 


NOT wholemeal, wholewheat, stoneground wholemeal, granary, 

wheatgerm or Hovis. Fried in polyunsaturated oil 

165 Granary bread. Fried in polyunsaturated oil 

104 Hi Bran bread. Fried in polyunsaturated oil 

7613 High fibre white bread. Fried in polyunsaturated oil 

PA322 34 

OTHER BREAD

165 Hovis bread. NOT Hovis wholemeal or White Hovis. Fried in polyunsaturated oil 

165 Rye bread. Fried in polyunsaturated oil 

OTHER BREAD INCLUDING SWEETENED AND FRUIT LOAVES - TOASTED 

148 Crumpets, toasted; Pikelets 

152 Muffins, toasted, NOT wholemeal 

174 Muffins, toasted, wholemeal 

148 Pikelets, toasted; crumpets 

115 Pumpernickel, toasted; rye bread 

Scotch pancakes: see ‘Buns & Pastries’ 

Teacakes: see ‘Buns & Pastries’ 

PA322 35 

OTHER BREAD

BUTTER, MARGARINE AND SPREADS 

See also: FATS FOR SPREADING CARD FC5 

BUTTER 

851 Butter, salted; slightly salted; butter flavoured e.g. garlic butter. 

852 Butter, unsalted. 

9407 Spreadable butter e.g. Anchor So Soft, Anchor spreadable, Marks and Spencer easier spreading butter, 

Safeway Spreadable, Sainsbury’s spreadable butter 

BLOCK MARGARINE 

860 Hard, block margarine e.g. Dawn, Echo, Stork (block), own brand, Krona Gold (block). 

SOFT MARGARINE, NOT POLYUNSATURATED 

864 Soft margarine, NOT polyunsaturated, NOT low fat 

e.g. Blue Band, Co-op Silversoft margarine, own brand soft margarine. NOT Anchor So Soft or Stork 

vegetable fat spread. NOT soft spreads. 

SOFT MARGARINE, POLYUNSATURATED 

865 Soft margarine, polyunsaturated, NOT low fat 

e.g. Encore Sol margarine, own brand sunflower margarine, own brand soya margarine NOT Flora; NOT 

sunflower spreads. 

REDUCED FAT SPREAD (70-80% fat), NOT POLYUNSATURATED 

866 Reduced fat spread (70-80% fat), NOT polyunsaturated 

e.g. Asda You'd Butter Believe It, Clover, I Can’t Believe It’s Not Butter, M & S A Touch of Butter 

Spreadable, M & S Spreadable Churn, Safeway Meadow, Tesco Golden Blend, Waitrose Premium Blend 

spread, Willow, St Ivel Golden Churn 

9408 Reduced fat spread (70-80% fat), monounsaturated 

e.g. Stork (not Stork block margarine), Not Butter But Better, Safeway's Don't Flutter with Butter, Somerfield 

Buttery Gold, St Ivel Utterly Butterly, Tesco Butter Me Up, Sainsbury’s Butterlicious, Sainsbury’s County 

Spread. 

9409 Reduced fat spread (70-80% fat), NOT polyunsaturated, no hydrogenated fat 

e.g. Whole Earth Super Spread ONLY. 

REDUCED FAT SPREAD (70-80% fat), POLYUNSATURATED 

8480 Reduced fat spread (70-80% fat), polyunsaturated, NOT low in trans fatty acids 

e.g. Asda/ M & S/ Tesco: Sunflower spread, Sainsbury’s/ Somerfield: Soya spread, Sainsbury’s Sunflower 

spread. 

9510 Reduced fat spread (70-80% fat), polyunsaturated, low in trans fatty acids 

e.g. Co-op/ Iceland/ Morrison’s/Pura/ Safeway (NOT Safeway Savers)/ Somerfield/ Waitrose/ Vitalite: 

Sunflower spread, Flora, Flora Low Salt and Flora Buttery, Sainsbury's Sunflower Extra Rich, Vitalite 

Buttery, Pure soya spread, Pure sunflower spread 

PA322 36 

BUTTER, MARGARINE AND SPREADS

REDUCED FAT SPREAD (60% fat), NOT POLYUNSATURATED 

7775 Reduced fat spread (60% fat), NOT polyunsaturated, NOT low in trans fatty acids, NOT olive oil based 

e.g. Asda Farm Stores/ Krona/ Safeway: reduced fat spread, Co-op Every Day/ Co-op Red Seal: soft spread, 

Co-op You’d Never Believe it, Kraft Mello, Krona spreadable, Summer County spread, Tesco Value soft 

spread 

8230 Reduced fat spread (60% fat), made with olive oil, NOT low in trans fatty acids 

e.g. Asda & Co-op Olive Gold, M & S Reduced Fat Olive Spreadable, 

Safeway & Tesco Olive (NOT Somerfield Olive), Somerfield Believe It Or Not. 

9985 Reduced fat spread (60% fat), made with olive oil, low in trans fatty acids 

e.g. Co-op Reduced Fat Very Soft Spread, Olivio, Sainsbury’s Olive, Somerfield Olive. 

REDUCED FAT SPREAD (60% fat), POLYUNSATURATED 

8509 Reduced fat spread (60% fat), polyunsaturated, NOT low in trans fatty acids 

e.g. Safeway Organic spread, Safeway/ Sainsbury’s economy-type Sunflower 

spread, Tesco & Waitrose Soya spread, Tesco Value sunflower spread 

9990 Reduced fat spread (60% fat), polyunsaturated, low in trans fatty acids eg Pure Organic 

9987 Reduced fat spread, (60% fat), with added fish oil/ omega 3 fatty acids 

LOW FAT SPREAD, NOT POLYUNSATURATED 

859 Low fat spread (40% fat), NOT polyunsaturated, NOT low in trans fatty acids 

e.g. Anchor Low Fat spread, Asda Butter Light, Asda Pure Gold, Asda You’d Butter Believe 

It Light, Clover Diet, Gold and Gold unsalted (NOT Gold Lowest), Kerrygold Light, own brand Half Fat 

Butter spread, own brand Golden Light spread 

9988 Low fat spread (40% fat), NOT polyunsaturated, low in trans fatty acids 

e.g. Delight Low Fat, I Can’t Believe It’s Not Butter Light, Anchor half fat spread 

8511 Low fat spread (40% fat), made with olive oil, NOT low in trans fatty acids 

e.g. Weight Watchers Olivite, Tesco Olive Light 

9989 Low fat spread, (40% fat), made with olive oil, low in trans fatty acids 

e.g. Asda Olive Gold Light & Sainsbury’s Olive Light 

7776 Very low fat spread (20-25% fat), NOT polyunsaturated, NOT low in trans fatty acids 

e.g. Anchor Pure Gold Light, Gold Lowest 

9986 Very low fat spread (20-25% fat), NOT polyunsaturated, low in trans fatty acids 

e.g. Delight Diet, Outline 

8487 Very, very low fat spread (5% fat), e.g. Tesco 95% Fat-Free Healthy Eating Lowest 

PA322 37 

FAT SPREADS

LOW FAT SPREAD, POLYUNSATURATED 

2849 Flora Pro-activ spread ONLY 

7774 Low fat spread (40% fat), polyunsaturated, NOT low in trans fatty acids 

e.g. Asda/ Safeway/Tesco Healthy Eating/ Waitrose: Sunflower Light spread, Co-op Sunflower Spread Extra 

Light, Pura Slimmer’s Gold, Waitrose 40% Sunflower spread, Sainsbury’s sunflower spread light, Vitalite 

Light 

9511 Low fat spread (40% fat), polyunsaturated, low in trans fatty acids 

e.g. Flora Light, Sainsbury’s Sunflower Extra Light 

8510 Very low fat spread (20-25% fat), polyunsaturated, NOT low in trans fatty acids 

PA322 38 

FAT SPREADS

CAKES, BUNS AND PASTRIES 

BUNS AND PASTRIES 

Record recipes for all homemade buns and pastries 

R 8176 Aberdeen Butteries; croissant with sweet filling 

R 301 Bakewell tart; frangipane tart; i.e. shortcrust pastry base with jam, sponge filling with ground almonds. 

Pastry (NOT wholemeal), made with half margarine (NOT polyunsaturated) and half lard 

R 8831 Bakewell tart; frangipane tart; i.e. shortcrust pastry base with jam, sponge filling with ground almonds. 

Pastry (NOT wholemeal), made with half polyunsaturated margarine and half lard 

R 303 Chelsea buns; Bath buns; NOT wholemeal 

R 407 Chelsea buns, wholemeal 

R 326 Chorley cakes; Eccles cakes 

7676 Choux buns, filled with fresh cream. NOT iced 

7677 Choux buns, filled with fresh cream. iced 

R 311 Coconut tart 

R 314 Cream horns; oysters; mille feuille; i.e. flaky pastry, cream filled - artificial cream 

R 313 Cream horns; oysters; mille feuille; i.e. flaky pastry, cream filled - fresh cream 

R 8176 Croissant, with sweet filling; Aberdeen Butteries 

Crumpets; English muffins; pikelets: see 'Bread and rolls' 

R 315 Currant buns, homemade. NOT wholemeal. NOT chelsea or bath buns 

8123 Currant buns; hot cross buns, purchased. NOT wholemeal. NOT chelsea or bath buns 

R 386 Custard slice; vanilla slice; i.e. flaky pastry, icing, custard filling 

316 Custard tart, individual, purchased 

R 317 Custard tart, large, homemade, pastry (NOT wholemeal), made with half margarine (NOT 

polyunsaturated) and half lard 

R 318 Danish pastry 

R 7678 Doughnuts, confectioners custard filling 

R 325 Doughnuts, fresh cream filling. NOT wholemeal 

R 324 Doughnuts, jam, artificial cream or fruit filling, homemade. NOT wholemeal 

8139 Doughnuts, jam, artificial cream or fruit filling, purchased. NOT wholemeal 

R 323 Doughnuts, ring. NOT wholemeal, NOT iced 

R 7679 Doughnuts, ring, iced 

R 410 Doughnuts, wholemeal, ring or jam only 

PA322 39 

BUNS AND PASTRIES

R 326 Eccles cakes; Chorley cakes 

327 Eclairs, chocolate icing, real cream filling, fresh or frozen, purchased 

R 7680 Eclairs, chocolate icing, real fresh cream filling. Homemade 

R 328 Eclairs, chocolate icing, artificial cream filling 

Flapjacks: see "Biscuits" 

Frangipane tart: see Bakewell tart 

R 4556 Greek pastries, e.g. baklava, tangos, tsamilka, shredded type 

8123 Hot cross buns, NOT wholemeal purchased 

7674 Hot cross buns; rich currant buns. NOT wholemeal homemade 

R 7675 Hot cross buns; rich currant buns, wholemeal 

R 408 Iced buns, homemade 

8125 Iced bun, purchased 

R 341 Jam tart; syrup tart; treacle tart; one crust, individual, homemade. Pastry (NOT wholemeal), made with 

half margarine (NOT polyunsaturated) and half lard 

340 Jam tart; syrup tart; treacle tart; one crust, individual, purchased 

R 342 Jam tart; syrup tart; treacle tart; one crust, large, homemade, wholemeal pastry made with half margarine 

(NOT polyunsaturated) and half lard 

R 343 Jam tart; syrup tart; treacle tart; two crusts, large, homemade, pastry (NOT wholemeal), made with 

half 

margarine (NOT polyunsaturated) and half lard 

572 Jam tart; syrup tart; treacle tart; one crust, large, purchased 

R 346 Lemon curd tart, one crust, with homemade lemon curd. Pastry (NOT wholemeal), made with half margarine 


R 347 Lemon meringue pie, homemade, pastry (NOT wholemeal), made with half margarine 


7708 Lemon meringue pie, purchased 

R 354 Mincemeat tart, one crust, large, shortcrust pastry (NOT wholemeal), made with half margarine 


R 355 Mincemeat tart, two crusts, shortcrust pastry (NOT wholemeal), made with half margarine (NOT 


R 3308 Mince pies, sweet, individual, puff pastry 

R 353 Mince pies, sweet, individual, shortcrust pastry (NOT wholemeal), made with half margarine (NOT 


R 3203 Mince pies, sweet, individual, shortcrust pastry, (NOT wholemeal), made with all margarine (NOT 

polyunsaturated) 

PA322 40 

BUNS AND PASTRIES

R 7681 Mince pies, sweet, individual, shortcrust pastry, wholemeal, made with half margarine (NOT 


327 Profiteroles, chocolate icing, real fresh cream filling, fresh or frozen, purchased 

R 366 Sata pastries, assorted (Indian pastries) 

R 367 Scones, cheese. NOT wholemeal 

368 Scones, fruit. NOT wholemeal 

R 369 Scones, plain, oven baked. NOT wholemeal 

R 9954 Scones, plain, made with lard. NOT wholemeal 

R 9586 Scones, plain, made with polyunsaturated margarine. NOT wholemeal 

R 371 Scones, potato 

3189 Scones, wholemeal, fruit, purchased 

R 372 Scones, wholemeal, plain 

373 Scotch pancakes; drop scones; plain, homemade 

6975 Scotch pancakes; drop scones; plain, purchased 

406 Shortcrust pastry, cooked, purchased, e.g. pastry flan case 

Syrup tart - see Jam tart 

R 384 Teacakes. NOT wholemeal; NOT chocolate marshmallow teacake 

R 385 Teacakes, toasted. NOT wholemeal; NOT chocolate marshmallow teacake 

R 407 Teacakes, wholemeal. NOT chocolate Marshmallow teacake 

R 423 Teacakes, wholemeal, toasted. NOT chocolate Marshmallow teacake 

Treacle tart: see Jam tart 

R 386 Vanilla slice; custard slice, i.e. flaky pastry, icing, custard filling 

R 389 Welsh cheesecake, i.e. shortcrust pastry base with jam, sponge filling (NOT containing ground almonds). 

Pastry (NOT wholemeal), made with half margarine (NOT polyunsaturated) and half lard 

R 407 Wholemeal fruit buns; wholemeal Chelsea buns; wholemeal tea cakes 

PA322 41 

BUNS AND PASTRIES

CAKES 

Record recipes for all homemade cakes. 

R 8176 Aberdeen butteries; croissant with sweet filling 

R 101 All Bran loaf (made with All Bran and dried fruit) 

R 302 Banana cake, homemade 

American Muffin: see Fairy cakes 

R 304 Battenburg, i.e. sponge with marzipan coating and jam 

Black Forest Gateau: see Chocolate gateau 

6061 Cake bars, reduced fat eg Go Ahead double caramel, double chocolate 

6061 Cakes, reduced fat eg Entemann’s ‘95% fat free’ range, Sainsbury’s ‘Be Good To Yourself’ reduced fat range 

R 8650 Carrot cake made with wholemeal flour, homemade, NOT iced 

7685 Carrot cake made with wholemeal flour, purchased. NOT iced 

3899 Carrot cake made with wholemeal flour with cream cheese icing, purchased 

7686 Cherry cake, purchased 

306 Chinese cakes and pastries, purchased 

307 Chinese glutinous rice flour cakes, purchased 

5404 Chocolate brownies, chocolate & walnut cake with chocolate icing 

5603 Chocolate cake, double, Sara Lee ONLY. NOT chocolate fudge cake 

5201 Chocolate cake bars, individual, coated with chocolate and filled e.g. Jaffa cake bars, Cadburys 

chocolate cake bars. NOT reduced fat 

383 Chocolate covered swiss roll; mini roll; purchased 

R 309 Chocolate cupcakes; chocolate fairy cakes; iced, homemade 

7687 Chocolate cupcakes, chocolate fairy cakes; iced, purchased 

3897 Chocolate fudge cake, purchased e.g. Entenmanns. Includes frozen and chilled. NOT reduced fat 

R 8551 Chocolate gateau; Black Forest gateau; with cream, homemade. NOT chocolate fudge cake 

7694 Chocolate gateau; Black Forest gateau; Black Forest dessert; with cream, purchased. NOT chocolate fudge 

cake 

8555 Chocolate sponge cake; chocolate fairy cakes; chocolate American muffin; NO filling, NO icing, purchased 

8562 Chocolate sponge cake; chocolate swiss roll; buttercream filling, purchased 

R 8554 Chocolate sponge cake; chocolate swiss roll; made without fat, buttercream filling, homemade 

R 8553 Chocolate sponge cake; chocolate swiss roll; made without fat, fresh cream filling, homemade 

PA322 42 

CAKES

R 3082 Chocolate sponge cake, made with margarine (NOT polyunsaturated). NO filling, NO icing, homemade 

R 308 Chocolate sponge cake, made with margarine (NOT polyunsaturated), with buttercream filling, homemade 

R 9588 Chocolate sponge cake, made with polyunsaturated margarine. NO filling, No icing. 

7688 Coconut cake, purchased 

R 409 Coconut macaroons; coconut pyramids 

Coffee cake: see madeira cake 

166 Croissant, plain, not filled 

R 8366 Croissant, with savoury filling 

R 8176 Croissant, with sweet filling 

108 Currant bread, (NOT malted) 

109 Currant bread, (NOT malted), toasted 

379 Dairy cream sponge with jam, frozen, purchased 

R 320 Date and walnut loaf, made with margarine (NOT polyunsaturated), dates and walnuts 

R 322 Dough cake; yeast fruit cake; doughbuns; Bara Brith 

Doughnuts: see 'Buns and Pastries' 

R 349 Fairy cakes; American Muffins; homemade. NOT chocolate. NOT iced 

8367 Fairy cakes; American Muffins; purchased. NOT chocolate. NOT iced 

R 3082 Fairy cakes; American Muffins; chocolate, homemade. NOT iced 

8555 Fairy cakes; American Muffins; chocolate, purchased. NOT iced 

6597 Fairy cakes; American Muffins; triple chocolate, McVities American Dream ONLY 

R 309 Fairy cakes; chocolate; chocolate cupcakes; iced, homemade 

329 Fairy cakes; fancy iced cakes; purchased, e.g. fondant fancies. NOT chocolate 

7687 Fairy cakes; fancy iced cakes, chocolate; chocolate cupcakes; iced, purchased 

R 7689 Fairy cakes, iced, homemade, includes cupcakes. NOT chocolate 

Flapjacks: see 'Biscuits' 

R 334 Fruit cake, plain; light fruit cake; homemade. NOT wholemeal 

8105 Fruit cake, plain; light fruit cake; purchased. NOT wholemeal 

R 8567 Fruit cake, plain, made with wholemeal flour, homemade 

7690 Fruit cake, plain, made with wholemeal flour, purchased 

R 331 Fruit cake, rich, homemade, e.g. Dundee, cherry, Christmas cake mixture. NOT iced 

PA322 43 

CAKES

332 Fruit cake, rich, purchased, e.g. Dundee, cherry, Christmas cake mixture. NOT iced 

R 333 Fruit cake, rich, iced, with marzipan and royal icing, homemade, e.g. Christmas cake 

8568 Fruit cake, rich, iced, with marzipan and royal icing, purchased, e.g. Christmas cake 

R 335 Fruit squares, made with margarine (NOT polyunsaturated), flour, sugar, dried fruit 

R 9306 Fruit cake with polyunsaturated margarine; homemade. NOT wholemeal 

R 9633 Fruit cake, wholemeal, made with polyunsaturated margarine 

R 336 Gateau, with cream, homemade. NOT Black Forest or chocolate gateau 

8550 Gateau, with cream, purchased. NOT Black Forest or chocolate gateau. e.g. strawberry gateaux. 

R 337 Gingerbread; parkin 

7691 Ginger cake, purchased 

9020 Golden syrup sponge cake, e.g. McVities 

R 338 Gulab jamen, homemade, i.e. Indian syrup cake 

339 Gulab jamen, purchased, i.e. Indian syrup cake 

5201 Individual chocolate cake bars coated with chocolate and filled e.g. Jaffa cake bars, Cadburys chocolate 

cake bars 

R 344 Jellabi, i.e. fried Asian pastry, soaked in syrup 

R 345 Lardy cake, made with yeast base, sugar and fat 

R 409 Macaroons, coconut; coconut pyramids 

R 349 Madeira cake; luncheon cake; seed cake; fairy cakes; coffee cake, homemade. NO filling. NOT iced 

8367 Madeira cake; luncheon cake; seed cake; fairy cakes; coffee cake; purchased. NO filling, NO icing 

149 Malt loaf, fruit, purchased 

R 167 Malt loaf, wholemeal 

R 150 Malt loaf, toasted. (with or without currants). NOT wholemeal 

R 168 Malt loaf, toasted, wholemeal 

R 322 Muesli bread 

R 337 Parkin; gingerbread 

R 365 Raisin rhapsody, made with shortcrust pastry, margarine (NOT polyunsaturated), raisins 

R 370 Rock cakes, made with margarine (NOT polyunsaturated), flour, sugar, currants 

5603 Sara Lee, double chocolate cake ONLY 

R 8563 Sponge cake, NOT chocolate, made without fat, homemade. NO filling 

R 376 Sponge cake, NOT chocolate, made without fat, jam filled, homemade 

PA322 44 

CAKES

R 377 Sponge cake, NOT chocolate, made without fat, with buttercream filling, homemade 

R 8552 Sponge cake, NOT chocolate, made without fat, with fresh cream filling, homemade 

R 8507 Sponge cake, NOT chocolate, made without fat, with jam and cream filling, homemade 

379 Sponge cake, NOT chocolate, purchased, frozen, fresh cream and jam filling 

R 2644 Sponge cake, NOT chocolate, made with margarine (NOT polyunsaturated), homemade. NO filling, 

NO icing 

R 374 Sponge cake, NOT chocolate, made with margarine (NOT polyunsaturated), jam filling. homemade. 

NO icing 

380 Sponge cake, NOT chocolate, purchased, jam filled. NO icing. NOT fresh cream sponge 

5448 Sponge cake, NOT chocolate, purchased, jam filled with icing. NOT fresh cream sponge 

R 413 Sponge cake, NOT chocolate, made with margarine (NOT polyunsaturated), jam filling, water icing, 

homemade, e.g. Victoria sandwich 

R 378 Sponge cake, NOT chocolate, made with margarine (NOT polyunsaturated), with buttercream filling 

or icing, homemade 

R 5179 Sponge cake, NOT chocolate, made with polyunsaturated margarine, with buttercream filling, homemade 

R 8647 Sponge cake, NOT chocolate, made with polyunsaturated margarine, jam filling, water icing, homemade 

R 9556 Sponge cake, NOT chocolate, made with polyunsaturated margarine, water icing, NO filling 

R 9587 Sponge cake, WHOLEMEAL, NOT chocolate, made with polyunsaturated margarine, buttercream filling 

made with polyunsaturated margarine, NO icing 

R 9659 Sponge cake, WHOLEMEAL, NOT chocolate, made with polyunsaturated margarine. NO filling; NO 

icing 

8508 Sponge cake, NOT chocolate, jam and buttercream filling, purchased. NOT fresh cream sponge 

381 Sponge cake, packet mix, as served 

375 Sponge fingers, made without fat, purchased. NOT chocolate 

R 382 Sultana loaf, made with flour, fat, sultanas and sugar 

R 377 Swiss roll, buttercream filling, homemade. NOT chocolate swiss roll 

8564 Swiss roll, buttercream filling, purchased. NOT chocolate swiss roll 

R 8554 Swiss roll, chocolate, buttercream filling, homemade 

8562 Swiss roll, chocolate, buttercream filling, purchased 

R 8553 Swiss roll, chocolate, fresh cream filling, homemade 

383 Swiss roll, chocolate covered; mini roll; purchased 

R 8552 Swiss roll, fresh cream filling, homemade. NOT chocolate swiss roll 

R 376 Swiss roll, jam filling, homemade. NOT chocolate swiss roll 

PA322 45 

CAKES

380 Swiss roll, jam filling, purchased. NOT chocolate swiss roll 

R 8507 Swiss roll, jam and fresh cream filling, homemade. NOT chocolate swiss roll 

379 Swiss roll, jam and fresh cream filling, purchased. NOT chocolate swiss roll 

9374 Tortes, not chocolate based, purchased, frozen or chilled, (i.e. biscuit base with mousse and cream topping) 

e.g. Sara Lee Lemon Torte. NOT fruit flan with pastry base 

375 Trifle sponges, made without fat, purchased. NOT chocolate 

R 413 Victoria sandwich, sponge cake made with margarine (NOT polyunsaturated), jam filling, water icing 

R 388 Walnut loaf, made with flour, margarine (NOT polyunsaturated), walnuts and sugar 

R 7692 Welsh cake, made with flour, margarine (NOT polyunsaturated), dried fruit and eggs 

PA322 46 

CAKES

FRUIT PIES 

6967 Apple pie, double crust, chilled, frozen or ambient, purchased 

9026 Apple turnover (flaky pastry), purchased 

R 7700 Flan, fruit (NOT strawberry), shortcrust pastry 

9141 Fruit filled strudel, purchased 

586 Fruit pie, any fruit, individual, purchased from McDonalds, Kentucky Fried Chicken or Wimpy 

535 Fruit pie, blackcurrant, wholemeal pastry, one crust, made with half lard and half margarine (NOT 


540 Fruit pie, blackcurrant, wholemeal pastry, two crusts, made with half lard and half margarine (NOT 


531 Fruit pie, blackcurrant, NOT wholemeal pastry, one crust, made with all margarine (NOT 


532 Fruit pie, blackcurrant, NOT wholemeal pastry, one crust, made with all lard 

533 Fruit pie, blackcurrant, NOT wholemeal pastry, one crust, made with half lard and half margarine 

(NOT polyunsaturated) 

534 Fruit pie, blackcurrant, NOT wholemeal pastry, one crust, made with half compound cooking fat and 

half margarine (NOT polyunsaturated) 

536 Fruit pie, blackcurrant, NOT wholemeal pastry, two crusts, made with all margarine (NOT 


537 Fruit pie, blackcurrant, NOT wholemeal pastry, two crusts, made with all lard 

538 Fruit pie, blackcurrant, NOT wholemeal pastry, two crusts, made with half lard and half margarine 


539 Fruit pie, blackcurrant, NOT wholemeal pastry, two crusts, made with half compound cooking fat and 

half margarine (NOT polyunsaturated) 

520 Fruit pie, individual, purchased, two crusts, apple, blackcurrant, apricot or blackberry filling, e.g. Mr 

Kiplings fruit pies 

525 Fruit pie, other fruit, wholemeal pastry, one crust, made with half lard and half margarine (NOT 


530 Fruit pie, other fruit, wholemeal pastry, two crusts, made with half lard and half margarine (NOT 


521 Fruit pie, other fruit, NOT wholemeal pastry, one crust, made with all margarine (NOT polyunsaturated) 

522 Fruit pie, other fruit, NOT wholemeal pastry, one crust, made with all lard 

523 Fruit pie, other fruit, NOT wholemeal pastry, one crust, made with half lard and half margarine (NOT 


524 Fruit pie, other fruit, NOT wholemeal pastry, one crust, made with half compound cooking fat and half 

margarine (NOT polyunsaturated) 

PA322 47 

FRUIT PIES

526 Fruit pie, other fruit, NOT wholemeal pastry, two crusts, made with all margarine (NOT polyunsaturated). 

NOT purchased apple pie 

527 Fruit pie, other fruit, NOT wholemeal pastry, two crusts, made with all lard. NOT purchased apple pie 

528 Fruit pie, other fruit, NOT wholemeal pastry, two crusts, made with half lard and half margarine 

(NOT polyunsaturated). NOT purchased apple pie 

529 Fruit pie, other fruit, NOT wholemeal pastry, two crusts, made with half compound cooking fat and 

half margarine (NOT polyunsaturated). NOT purchased apple pie 

2620 Fruit pie filling, canned, blackcurrant only 

2027 Fruit pie filling, canned e.g. blackberry and apple, gooseberry, apple, cherry. NOT blackcurrant 

8992 Fruit pie filling, reduced sugar 

7701 Fruit sundaes, any fruit, purchased, one crust, fruit filling with artificial cream topping 

e.g. Mr Kipling's 

5907 Fruit trifle tarts, any fruit, individual, purchased e.g. Mr. Kipling’s 

R 7684 Strawberry tartlets, shortcrust pastry with strawberries and glaze 

PA322 48 

FRUIT PIES

CEREALS AND CEREAL PRODUCTS (INCLUDING PASTA, RICE AND PIZZA) 

BREAKFAST CEREALS 

5508 All bran plus, Kellogg's only 

5334 “All bran” type cereal, Nestlé Fibre 1 only 

8481 “All bran” type cereal, Sainsbury’s Hi Fibre Bran only 

8482 “All bran” type cereal, e.g. Tesco bran breakfast cereal. NOT Kellogg’s, NOT Sainsbury’s, NOT 

Weetabix Crunchy Bran 

8183 “All bran” type cereal, Weetabix Crunchy Bran only 

6159 Apricot Crunchies, Tesco only 

6851 Bananabix 

8910 Boulders breakfast cereal, Tesco only 

7628 Bran buds, Kellogg’s only 

6043 Bran Crisp, Jordan’s only 

203 Branflakes with sultanas, Kellogg’s only. NOT wheatflakes 

7624 Branflakes with sultanas, own brand. NOT Kellogg’s, NOT wheatflakes 

202 Branflakes without sultanas, Kellogg’s only, e.g. Kellogg’s Healthwise Branflakes. NOT wheatflakes 

7623 Branflakes without sultanas, own brand, e.g. Force. NOT Kellogg’s. NOT wheatflakes 

3008 Branflakes, honey & nut, own brand, e.g. Safeway 

6883 Cereal breakfast bar, with fruit, unfortified, e.g. Weight Watchers. NOT Kellogg’s Nutri-Grain bars 

9275 Cheerios, Honey Nut 

7637 Cheerios, Multi 

9823 Chex, Crunchy Nut 

5168 Chex, Frosted 

5208 Chocco Crunchies, Tesco 

5357 Choco Flakes, Kellogg's only 

5202 Chocolate Chip Crisp, Sainsbury’s only 

9032 Cinnamon Grahams, Nestlé 

8712 Clusters, Nestlé only 

204 Coco Pops, Kellogg’s only 

8483 Coco Pops, own brand. e.g. Cocoa Rice, Coco Snaps, Cocoa Puffs, Cocoa Crunchies, Coco Bears. 

NOT Kellogg’s 

8383 Coco Shreddies, Nestlé 

PA322 49 

BREAKFAST CEREALS

7647 Common Sense, no additions, Kellogg’s 

7648 Common Sense with raisins and apple, Kellogg’s 

4289 Cornflakes, High fibre only, e.g. Ryvita 

205 Cornflakes, Kellogg’s only 

206 Cornflakes, own brand. NOT Kellogg’s 

9188 Corn Pops. Kellogg’s ONLY. 

212 Country Store, Kellogg’s 

213 Crunchy cluster type cereal without nuts, e.g. Sainsbury’s Crunch, Quaker Tropical Fruit Harvest Crunch, 

M&S Cinnamon & Apple Crunch, Asda Crunchy Oat Cereal 

5328 Crunchy/crispy muesli type cereal with nuts, e.g. Jordans Maple and Pecan Crunchy, Quaker Harvest Crunch, 

Tesco/Sainsbury’s Pecan & Maple Crisp 

9823 Crunchy Nut Chex - crunchy cages of toasted corn with nuts and honey 

232 Crunchy Nut Cornflakes; Honey Nut Cornflakes; e.g. Kellogg’s, own brand 

221 Cubs; Shredded Wheat; Shredded Wheat Bitesize 

5207 Feast of Flakes, Quaker 

5334 Fibre 1, Nestlé 

7623 Force 

5168 Frosted Chex 

7626 Frosted Cornflakes, own brand, e.g. Sainsbury's Frosted Flakes. NOT Kellogg’s 

8182 Frosted Shreddies 

5204 Frosted Wheats, Kellogg’s 

227 Frosties, Kellogg’s only 

6132 Fruitibix 

229 Fruit and Fibre, Kellogg’s Optima ONLY 

5327 Fruit and Fibre, own brand, NOT Kellogg’s 

8190 Fruit filled mini shredded wheat, own brand, e.g. Sainsbury’s Apricot wheats, Raisin wheats, Strawberry 

wheats, Cherry wheats. NOT Kellogg’s Raisin wheats 

8185 Golden Grahams, corn and wheat squares with brown sugar and honey, e.g. Nestlé 

8186 Golden Crisp, oat and rice flakes with raisins and almonds, e.g. Kellogg’s 

210 Grapenuts 

8481 Hi Fibre Bran, Sainsbury’s only 

3008 Honey & Nut branflakes, own brand, e.g. Safeway 

8675 Honey Bears, bear shaped toasted rice with honey and brown sugar, e.g. Co-op 

PA322 50 

BREAKFAST CEREALS

9275 Honey Nut Cheerios, Nestlé 

232 Honey Nut Cornflakes; Crunchy Nut Cornflakes; e.g. Kellogg’s, own brand 

8486 Honey Loops, Kellogg’s only 

6208 Honey Nut Hoops, Sainsbury’s 

6824 Honey Nut Shredded Wheat, Nestlé 

8189 Instant, oat cereal, containing fruit and nuts, e.g. Quaker Hot Oat Crunch 

6043 Jordan’s Bran Crisp 

6822 Just Right, Kellogg’s 

5140 Kellogg’s Krumbly 

8492 Lucky Charms, Nestlé 

6302 Malty Flakes, own brand. 

Other instant oat cereals: see Ready Brek 

212 Muesli, with added sugar, e.g. Alpen or Kellogg’s Country Store. NOT "crunchy" muesli, Jordan’s 

Crispy Muesli 

R 214 Muesli, no added sugar, home made or shop bought, e.g. Waitrose No Added Sugar Muesli, Alpen No 

Added Sugar 

6836 Muesli, no added sugar, with extra fruit and nuts, e.g. Morrison’s 

7629 Muesli, with added sugar, with extra fruit and nuts, e.g. Alpen with tropical fruit, Sainsbury’s Fruit and Spice 

228 Multi-grain Start, Kellogg’s 

5199 Nesquik Chocolate cereal 

5334 Nestlé Fibre 

8958 Nut Feast, Kellogg’s only 

5770 Nutri-Grain bars, Nutri-Grain Twist bars, Kellogg’s 

7647 Oat bran flakes, no additions, Kellogg’s Common Sense only 

7648 Oat bran flakes with raisins and apple, Kellogg’s Common Sense only 

9276 Oat bran flakes with raisins and apple, Co-op ONLY 

6544 Oat bran flakes with raisins and apple, Safeway ONLY 

9818 Oat and bran flakes with raisins and apple, Sainsbury’s only 

4084 Oat and bran flakes, no additions, own brand, e.g. Sainsbury’s 

231 Oat Krunchies, Quaker 

Oat cereals, instant: see Ready Brek 

229 Optima Fruit and Fibre, Kellogg’s only 

PA322 51 

BREAKFAST CEREALS

9796 Perfect Balance, Heinz Weight Watchers 

8853 Pop Tarts, Kellogg’s, any flavour 

215 Porridge, (NOT instant) made with all water 

216 Porridge, (NOT instant) made with all whole milk 

217 Porridge, (NOT instant) made with whole milk and water 

3797 Porridge, (NOT instant) made with all semi-skimmed milk 

5344 Porridge, (NOT instant) made with semi-skimmed milk and water 

3925 Porridge, (NOT instant) made with all skimmed milk 

9549 Porridge, (NOT instant) made with skimmed milk and water 

7644 Porridge with bran, (NOT instant) made with all whole milk 

7645 Porridge with bran, (NOT instant) made with all semi-skimmed milk 

7646 Porridge with bran, (NOT instant) made with all skimmed milk 

218 Puffed Wheat 

5207 Quaker Feast of Flakes 

5747 Quaker Quick and Hearty Honey Bran (made up with water) 

7051 Raisin Wheats, Kellogg’s only 

2675 Ready Brek; Warm Start; other instant oat cereals; NOT flavoured, NOT containing fruit and nuts. 

DRY WEIGHT 

9348 Ready Brek; Warm Start; other instant oat cereals; NOT flavoured, made up with water only, no milk 

219 Ready Brek; Warm Start; other instant oat cereals; NOT flavoured, NOT containing fruit and nuts, 

made with all whole milk 

7640 Ready Brek; Warm Start; other instant oat cereals; NOT flavoured, NOT containing fruit and nuts, 

made with all semi-skimmed milk 

3421 Ready Brek; Warm Start; other instant oat cereals; NOT flavoured, NOT containing fruit and nuts, 

made with all skimmed milk 

8005 Ready Brek; Warm Start; other instant oat cereals; flavoured, NOT containing fruit or nuts, e.g. Quaker Top 

That with biscuit crunch topping, caramel flavour chips, chocolate flake topping, Oatso Simple honey bran, 

Toffee, golden syrup flavour. DRY WEIGHT 

5329 Ready Brek; Instant oat cereal with fruit, e.g. Oatso Simple apple & cinnamon flavour, DRY WEIGHT 

7641 Ready Brek; Warm Start; other instant oat cereals; flavoured, e.g. chocolate, NOT containing fruit or 

nuts, made with all whole milk 

5330 Ready Brek; Instant oat cereal with fruit and nuts, made with all whole milk 


nuts, made with all semi-skimmed milk 

5331 Ready Brek; Instant oat cereal with fruit and nuts, made with all semi-skimmed milk 

BREAKFAST CEREALS 

PA322 52


nuts, made with all skimmed milk 

5332 Ready Brek; Instant oat cereal with fruit and nuts, made with all skimmed milk 

220 Rice Krispies, Kellogg’s only 

7630 Rice Krispies, own brand, e.g. Sainsbury’s Rice Pops, Rice Crunchies, Crisp Rice, NOT Kellogg’s 

4331 Ricicles, Kellogg’s 

221 Shredded Wheat; Cubs; Shredded Wheat Bitesize 

8190 Shredded Wheat Fruitful, Mini Fruit 

6824 Shredded Wheat, Honey Nut 

222 Shreddies, any brand. NOT frosted, NOT Coco 

8383 Shreddies, Coco only 

8182 Shreddies, frosted only 

223 Special K, Kellogg’s 

2970 Special K with red berries 

6452 Strawberry Crisp Cereal, Sainsbury’s 

6209 Strawberry Crisp Clusters, Tesco 

5363 Strike, Kellogg's 

224 Sugar Puffs 

203 Sultana Bran, Kellogg’s only 

5333 Sustain, Kellogg’s 

Warm Start: see Ready Brek 

223 Trimflakes, Morrison’s 

6823 Weetabix Advantage 

225 Weetabix; other whole wheat bisks 

6883 Weight Watcher’s cereal breakfast bar, with fruit 

6823 Wheatflakes without sultanas; wholewheat flakes, e.g. Weetabix Advantage 

226 Wheatflakes with sultanas; wholewheat flakes with sultanas 

7632 Weetos, chocolate covered rings 

6 Wheatgerm, e.g. Jordan’s Natural Wheatgerm 

PA322 53 

BREAKFAST CEREALS

CEREALS - BARLEY, BRAN, DUMPLINGS ETC. 

3 Barley, pearl, white, boiled in water 

5 Barley, whole grain, brown, boiled in water 

6 Bemax, wheatgerm 

8171 Bran, oat 

7 Bran, wheat 

7028 Bulghur wheat, cooked 

7600 Couscous, (doughy paste made from millet) cooked 

74 Dumplings, animal suet, unsweetened, steamed or boiled 

8719 Dumplings, vegetable suet, unsweetened, steamed or boiled 

6838 Flour tortilla pancakes 

3259 Millet, boiled in water 

6996 Nachos, cheese (corn chips with melted cheese and salsa). 

154 Papadums; poppadoms; fried in butter ghee. NOT popadom snacks 

155 Papadums; poppadoms; fried in vegetable ghee or unspecified; unspecified takeaway. NOT popadom snacks 

153 Papadums; poppadoms; cooked without fat. NOT popadom snacks 

6992 Prawn crackers, Chinese takeaway / restaurant. NOT sesame prawn toast 

6994 Sesame prawn toasts, Chinese takeaway / restaurant (Prawns with seasonings fried with bread and dipped in 

sesame seeds). NOT prawn crackers 

R 817 Welsh rarebit, including white bread toasted, cheese, milk and seasoning 

R 7773 Welsh rarebit, including wholemeal bread toasted, cheese, milk, and seasoning 

8365 Yorkshire pudding, frozen 

R 576 Yorkshire pudding; hole for Toad-in-the-hole, made with whole milk. NOT packet mix 

R 8643 Yorkshire pudding; hole for Toad-in-the-hole, made with whole milk. NO added fat. NOT packet mix 

R 7603 Yorkshire pudding; hole for Toad-in-the-hole, made with semi-skimmed milk. NOT packet mix 

R 4112 Yorkshire pudding; hole for Toad-in-the-hole, made with skimmed milk. NOT packet mix 

8364 Yorkshire pudding, packet mix, made up with water 

8614 Yorkshire pudding, packet mix, made up with egg and water 

PA322 54 

CEREALS - BARLEY, BRAN, DUMPLINGS ETC.

PASTA 

34 All white pasta, boiled, including spaghetti; tagliatelle; fettucine; vermicelli; 

NOT macaroni or egg-based pasta. NOT egg noodles. NOT fresh pasta. 

1324 Cannelloni, purchased, with meat filling; any type, includes fresh and frozen. NOT Vegetarian cannelloni 

Lasagne: prepared dish with meat, white sauce: see “Beef dishes” 

7601 Lasagne, white or wholemeal sheet of pasta; cannelloni; boiled in water 

38 Macaroni, canned in cheese sauce. NO meat additions 

R 819 Macaroni cheese. NOT canned 

27 Macaroni, NOT wholemeal, boiled in water 

36 Macaroni, wholemeal, boiled in water 

32 Noodles, egg, boiled 

5166 Noodles, instant, made up with water, e.g. Batchelor’s Supernoodles 

2984 Noodles, fried 

30 Noodles, plain, boiled 

9371 Pasta, FRESH, plain, boiled, any type. NOT dried pasta; NOT stuffed pasta 

8093 Pasta, FRESH, stuffed with cheese and vegetables, purchased 

e.g. ricotta and spinach tortelloni, agnolotti with mushrooms. NOT meat or fish filling. 

8611 Pasta shapes in tomato sauce fortified with vitamins and minerals 

e.g. HP Postman Pat, Power Rangers, Heinz Spaghetti Hoops 

9273 Pasta with sausages canned in tomato sauce 

70 Pot noodles, as served. e.g. Golden Wonder 

39 Ravioli, canned, i.e. pasta, meat filling and tomato sauce 

8361 Ravioli, pasta with meat filling etc; fresh or frozen. NOT canned 

9102 Ravioli, pasta with tuna in spicy tomato sauce; canned; e.g. Tesco 

9172 Ravioli, pasta with vegetable filling in tomato sauce; canned 

40 Spaghetti, white, canned in bolognese sauce 

41 Spaghetti, white; pasta, white; all shapes, canned in tomato sauce or canned in tomato and cheese sauce. 

NOT reduced sugar; NOT ravioli; NOT macaroni; NOT fortified 

7602 Spaghetti, white; pasta, white; all shapes, canned in tomato sauce, reduced sugar; NOT ravioli; NOT macaroni 

3174 Spaghetti, wholemeal (brown); other wholemeal pasta; all shapes, canned in tomato sauce. NOT reduced 

sugar 

36 Spaghetti, wholemeal (brown); wholemeal pasta; wholemeal macaroni, boiled in water; NOT FRESH 

3760 Spaghetti, wholemeal (brown); other wholemeal pasta; canned in tomato sauce, reduced sugar e.g. Weight 

Watchers 

8666 Tagliatelle with ham and mushrooms, ready meal, chilled or frozen 

PA322 55

2726 Tagliatelle carbonara, reduced fat, ready meal, chilled or frozen, e.g. Asda Healthy Choice PASTA 

PA322 56

PIZZA 

PIZZA WITH THIN AND CRISPY BASE 

R 805 Cheese and tomato pizza only 

R 8524 Cheese or cheese and tomato pizza, with vegetables and/or fruit (e.g. pineapple). NO meat, NO fish 

R 8527 Chicken pizza, with or without vegetables or fruit. NO other meat, NO fish 

R 8530 Pizza with meat topping, with or without vegetables or fruit. e.g. pepperoni; ham; beef; bacon; salami. 

NO chicken. NO fish 

R 8533 Pizza, with fish topping, with or without vegetables or fruit. NO meat. NO chicken 

R 8536 Pizza, with any combination of meat, chicken and fish toppings, with or without vegetables or fruit. 

NOT meat only, NOT chicken only, NOT fish only 

PIZZA WITH FRENCH BREAD BASE 


R 8526 Cheese or cheese and tomato pizza, with vegetables and/or fruit (e.g. pineapple). NO meat. NO fish 

R 8529 Chicken pizza, with or without vegetables or fruit. NO other meat. NO fish 

R 8532 Pizza, with meat topping, with or without vegetables or fruit, e.g. pepperoni; ham; beef; bacon; salami. 

NO chicken. NO fish 

R 8535 Pizza, with fish topping, with or without vegetables or fruit. NO meat, NO chicken 

R 8537 Pizza, with any combination of meat, chicken and fish toppings, with or without vegetables or fruit. 

NOT meat only, NOT chicken only, NOT fish only 

PIZZA WITH ANY OTHER BASE E.G. DEEP PAN, HOMEMADE WITH SCONE OR 

CRUMPET BASE NOT THIN & CRISPY; NOT FRENCH BREAD 


R 8525 Cheese or cheese and tomato pizza, with vegetables and/or fruit (e.g. pineapple). NO meat, NO fish 

R 8528 Chicken pizza, with or without vegetables or fruit. NO other meat, NO fish 

R 8531 Pizza, with meat topping, with or without vegetables or fruit, e.g. 

pepperoni; ham; beef; bacon; salami. NO chicken. NO fish 

R 8534 Pizza, with fish topping, with or without vegetables or fruit. NO meat. NO chicken 

R 8538 Pizza, with any combination of meat, chicken and fish toppings; with or without vegetables or fruit. 

NOT meat only, NOT chicken only, NOT fish only. 

PA322 57 

PIZZA

RICE 

R 1334 Fried rice, special, with chicken, duck, prawn, vegetables, egg and rice. NOT egg fried rice. NOT 

Chicken fried rice (see chicken dishes) 

70 Pot noodles; pot rice; savoury rice e.g. Batchelors'; weight as served 

42 Rice, basmati ('Indian'), boiled 

44 Rice, basmati ('Indian'), fried in blended vegetable oil - no vegetables 

45 Rice, basmati ('Indian'), fried in dripping - no vegetables 

46 Rice, basmati ('Indian'), fried in lard - no vegetables 

47 Rice, basmati ('Indian'), fried in polyunsaturated oil - no vegetables 

9130 Rice, basmati, fried in olive oil - no vegetables 

49 Rice, brown; easy cook brown; boiled in water 

50 Rice, brown; easy cook brown; fried in blended vegetable oil - no vegetables 

51 Rice, brown; easy cook brown; fried in dripping - no vegetables 

52 Rice, brown; easy cook brown; fried in lard - no vegetables 

8909 Rice, brown; easy cook brown; fried in olive oil - no vegetables 

53 Rice, brown; easy cook brown; fried in polyunsaturated oil - no vegetables 

3267 Rice cakes 

2735 Rice cakes with added sugar, e.g. Snack-a-Jacks with caramel or chocolate ONLY 

76 Rice, egg fried, including takeaway 

70 Rice, savoury, e.g. Batchelors'; pot rice; pot noodles; weight as served 

R 1334 Rice, special fried 

55 Rice, white easy cook, boiled in water 

58 Rice, white, long or short grain, boiled in water. NOT easy cook 

59 Rice, white, long or short grain, or easy cook, fried in blended vegetable oil - no vegetables 

61 Rice, white, long or short grain or easy cook, fried in dripping - no vegetables 

62 Rice, white, long or short grain or easy cook, fried in lard - no vegetables 

60 Rice, white, long or short grain or easy cook, fried in polyunsaturated oil - no vegetables 

Rice, with egg and milk; baked rice custard: see 'Puddings and fruit pies' 

5178 Sainsbury’s Biryani rice bites 

70 Savoury rice, weight as served, e.g. Batchelors' 

PA322 58 

RICE

CONFECTIONERY AND SAVOURY SNACKS, INCLUDING CRISPS 

CONFECTIONERY - CHOCOLATE 

2254 Aero milk chocolate; any Aero chocolate 

2257 After Eight mints 

2257 All Gold chocolate assortment 

2254 Animal bar, solid milk chocolate bar 

7971 Applause 

795 Balisto 

2257 Belgian-type chocolates 

7973 Bitz bar, milk chocolate bar with orange, cherry bits 

7972 Bitz bar, plain and milk chocolate bar with mint bits 

2257 Black Magic chocolate assortment 

2252 Bliss, chocolate-covered coconut bar 

2252 Boost bar 

2252 Bounty bar, plain or milk chocolate 

2255 Bournville chocolate, NO additions 

8302 Bournville chocolate with fruit and nuts 

7956 Brazil nut chocolates; chocolate with brazils; Guylian nut assortment 

2254 Buttons, milk chocolate. NOT white chocolate buttons 

2254 Cadbury's dairy milk chocolate, NO additions 

2256 Caramel chocolate, e.g. Cadbury's caramel, Galaxy Swirls 

2254 Caramac bar 

2256 Caramels, chocolate covered caramels, NO additions 

9616 Caramel Heaven 

7037 Carob, chocolate substitute 

2256 Chewing nuts, chocolate covered toffee centres 

2257 Chocolate assortments; Milk Tray; Roses; Weekend Assortment; Cadbury’s Wicked 

7956 Chocolate brazils; chocolate covered nuts; peanut Treets 

2254 Chocolate buttons, milk chocolate. NOT white chocolate buttons 

2257 Chocolate cream; Fry's chocolate cream 

2257 Chocolate covered ginger 

PA322 59 

CONFECTIONERY – CHOCOLATE

8372 Chocolate covered nuts and raisins e.g. fruit and nut Revels 

2256 Chocolate eclairs 

2257 Chocolate egg, Cadbury’s velvet 

2254 Chocolate, milk 

2255 Chocolate, plain 

9616 Chocolate, reduced fat. e.g. Halo, Lo Go, Lo Max, Flyte, Caramel Heaven, Nutsin 

2254 Chocolate orange, milk chocolate, Terry's 

2255 Chocolate orange, plain chocolate, Terry's 

7956 Chocolate covered nuts; peanut Treets; peanut M&M's 

7958 Chocolate covered raisins, e.g. Poppets 

2256 Chomp, Cadbury’s 

2252 Coconut ice; Bounty; Bliss 

7962 Creme eggs, e.g. Cadbury's 

7954 Crispy caramel; Toffee crisp; Lion bar; Balisto; Picnic 

7963 Crunchie bar - chocolate coated honeycomb 

2256 Curly-Wurly bar 

7974 Dairy Crunch milk chocolate bar. NOT white dairy crunch 

7975 Dairy Crunch white chocolate. NOT milk chocolate Dairy Crunch 

2254 Dairy milk chocolate bar. NO additions 

9378 Diabetic chocolate, any type 

2256 Dime Bars 

7978 Double Decker bar 

2276 Drifter bar 

2254 Flake; Ripple; Spira; Twirl 

9616 Flyte, reduced fat chocolate bar 

7955 Fruit and nut milk chocolate bar 

8302 Fruit and nut plain chocolate bar, e.g. Bournville 

2257 Fry's chocolate cream, any flavour 

2273 Fry's Turkish Delight 

2256 Fudge, Cadburys, chocolate coated fudge finger 

7954 Fuse bar 

PA322 60 


2256 Galaxy caramel egg 

2254 Galaxy milk chocolate bar, NO additions 

2256 Galaxy Swirls 

2257 Ginger, chocolate covered 

2256 Golden Cup bar 

7956 Guylian chocolate-nut assortment 

9616 Halo, reduced calorie and fat chocolate bar 

7956 Hazel whirls; hazelnuts in chocolate 

2277 Kit Kat; Kit Kat Chunky 

2254 Leo Milka 

2254 Lila Pause corn crisp bar 

7954 Lila Pause praline crisp, fruit and nut chocolate bars 

7954 Lion bar 

2257 Liqueur chocolates 

2254 Logger milk chocolate bar 

7955 Logger fruit and nut chocolate bar 

9616 Lo Go, reduced fat chocolate bar 

9616 Lo Max, reduced fat chocolate bar 

2275 Maltesers 

7961 M&M's, chocolate centre. NOT peanut M&M's 

7956 M&M's peanut, Peanut Treets, other chocolate covered nuts, Nut Poppets 

2258 Marble, Cadbury’s 

2265 Mars bar. NOT Mars Bar Ice-cream 

7972 Matchmakers; chocolate mint crisp; chocolate orange crisp 

7954 Maverick 

7960 Mice, white chocolate 

2254 Milk chocolate, NO additions 

2254 Milk chocolate buttons 

7956 Milk chocolate peanuts, peanut Treets 

7958 Milk chocolate coated raisins 

2257 Milk Tray chocolate assortment 

PA322 61 


7960 Milky Bar buttons 

7960 Milky Bar; white chocolate; white chocolate buttons, e.g. Milky bar buttons, including white mice 

8521 Milky Bar with raisins. NOT chocolate coated raisins 

7959 Milky Way 

7954 Milky Way Crispy Rolls 

2254 Milky Way Magic Stars 

7961 Minstrels 

2276 Munchies 

2254 Neapolitans; Terry's "Naps" 

7964 Nuts about caramel 

9616 Nutsin 

2254 Orange milk chocolate; Terry's milk chocolate orange 

2255 Orange plain chocolate; Terry's plain chocolate orange 

7956 Peanut Treets; chocolate covered peanuts 

2257 Peppermint creams, chocolate covered 

7954 Picnic bar 

2255 Plain chocolate, NO additions. NOT milk chocolate 

8302 Plain chocolate with fruit and nuts, e.g. Bournville 

7958 Poppets, chocolate raisins. NOT nut poppets 

2257 Pyramint, chocolate covered pyramid with mint fondant cream 

2256 Quality Street chocolate assortment 

9110 Reduced sugar chocolate e.g. Boots 

2257 Revels. NOT fruit and nut revels 

2254 Ripple; Flake; Spira; Twirl 

2256 Rolos 

2257 Roses, chocolate assortment 

2252 Ruffle bar 

2257 Rum truffle 

7961 Smarties; Beanies; candy coated chocolate drops; M&M's chocolate 

7964 Snickers 

2254 Spira; Flake; Twirl; Ripple 

PA322 62 

CONFECTIONERY - CHOCOLATE

8308 Strollers, e.g. chocolate covered biscuit, fruit and caramel drops 

2254 Taster’s, Cadbury’s 

2256 Tazzo, Cadbury’s 

2254 Terry's chocolate orange, milk chocolate 

2255 Terry's chocolate orange, plain chocolate 

2254 Terry's Neapolitans - "Naps" 

2277 Terry's Waifa bar, plain or milk chocolate; Kit Kat 

2277 Time Out bar 

2258 Toblerone 

7954 Toffee Crisp bar 

7964 Topic bar 

7956 Treets chocolate covered peanuts; peanut M&M's 

2254 Twirl; Flake; Ripple; Swirl 

2276 Twix bar, includes orange Twix; MORO 

2273 Turkish Delight, any, includes chocolate covered Turkish Delight; Fry's Turkish Delight 

7961 Vice Versas 

2277 Waifa bar; Terry's Waifa, plain or milk chocolate 

7959 Walnut whip 

2257 Weekend assortment 

7960 White chocolate bar; white chocolate buttons; Milky Bar 

8521 White chocolate bar with raisins. NOT chocolate coated raisins 

9274 White chocolate coated raisins 

7955 Wholenut chocolate bar, milk chocolate bar with nuts 

2278 Wispa bar 

2256 Wispa gold 

2257 Wispa mint 

2254 Yorkie milk chocolate bar 

7955 Yorkie peanut chocolate bar; Yorkie raisin and biscuit chocolate bar 

PA322 63 

CONFECTIONERY - CHOCOLATE

CONFECTIONERY - SUGAR 

2224 Almond paste; marzipan 

7953 American hard gums 

2280 Asian sweets, includes Halwa, Burfi, Rosgollas 

8546 Banana foam shaped sweets, including chocolate coated foam bananas 

2251 Barley sugar 

2274 Blackjacks 

2251 Boiled sweets, hard centre, e.g. glacier fruits, pineapple chunks. NOT mint flavoured 

7979 Boiled sweets, soft centre, e.g. Murray fruits. NOT mint flavoured 

6181 Boiled sweets, sugar-free, including throat lozenges 

2280 Burfi, Asian sweets 

2251 Butterscotch 

2271 Candy cigarettes; dolly mixtures 

7965 Candytots 

2274 Chewitts; Ventura chew bars 

2253 Chewing gum, not sugar free e.g. Wrigley’s spearmint/double mint, Juicy Fruit, Hubba bubba, P.K., 

Hollywood spearmint 

7970 Chewing gum, sugar free e.g. Orbit, Airwaves, Clorets, Dentyne,Stimorol, Wrigley’s Ice White, 

Wrigley’s Extra 

2274 Chews, fruit salad; Fruitellas; Mojos 

8303 Chewy mints, mild. NOT hard mints with soft centres, NOT Everton mints 

8304 Clear mints; glacier mints; buttermints; mint humbugs: mild mints 

2264 Coconut covered mushrooms, mallow sweets, e.g. toasted teacakes, flumps 

7968 Cool "sugar free mints"; Velamints; Meltis 

7980 Creamy fudge, NO additions. NOT Finger of Fudge 

2279 Dextrosol (glucose) tablets 

2271 Dolly Mixtures 

2251 Edinburgh rock 

8305 Everton mints; Murray Mints 

7982 Extra Strong mints 

8306 Fisherman’s Friend Throat Lozenges 

2270 Fizzers; Refreshers 

PA322 64 

CONFECTIONERY - SUGAR

2264 Flumps, mallow shapes 

8546 Foam sweets, e.g. bananas, shrimps 

2259 Fruit gums 

2259 Fruit jelly/gum shapes, e.g. wormy wiggles, fizzy cola bottles, fruit gums, Starburst juice gums 

2267 Fruit pastilles; sugar coated fruit jellies; sugar coated fruit jelly shapes; jelly tots 

797 Fruit polos 

2274 Fruit salad chews; Fruitellas 

7980 Fudge, NO additions. NOT Cadburys chocolate coated fudge finger 

8304 Glacier mints; clear mints; mint humbugs; buttermints 

2251 Gobstoppers 

2251 Hacks, throat lozenges. NOT Fisherman’s Friends 

2260 Halva 

2280 Halwa, Asian sweets 

8304 Humbugs mint; glacier mints; clear mints; buttermints 

Ice Cream see "Puddings and Ice cream" 

2262 Ice lollies/pops, water or juice based. NOT fortified with vitamin C. NOT containing ice cream or 

other fillings, NOT ice lollies with chocolate or other coatings 

7762 Ice lollies, fortified with vitamin C, NOT containing ice-cream, fruit or flavoured, purchased 

e.g. Walls "Sparkle", Lyons Maid "Mr Men. NOT Mr Men Dairy 

5688 Ice lollies/pops, low sugar, low calorie, NOT blackcurrant 

729 Ice lollies, containing ice cream e.g. Mivvi, own brand Splits, Twister, Solero, Opal Fruits ice lolly 

7761 Ice lollies, milk e.g. Walls Mini Milk, Friff 

8229 Ice lollies, yogurt 

2224 Marzipan; almond paste 

7965 Jelly babies; jelly bears 

7965 Jelly beans, candy coated jelly centre, e.g. Skittles 

2267 Jelly tots 

7965 Joosters 

2267 Juice Jellies 

2271 Kendal mint cake 

2263 Liquorice allsorts; liquorice comfits; pontefract cakes 

8545 Liquorice shapes, e.g. laces, pipes, cuttings 

PA322 65 


2272 Liquorice toffees 

2263 Liquorice torpedoes, candy covered with a liquorice string centre 

2251 Locketts throat lozenges 

2251 Lollipops, NOT ice lollies 

8968 Lollipops, fortified with vitamin C, NOT ice lollies 

2270 Love hearts 

2279 Lucozade tablets 

2262 Lollies iced, water or juice based. NOT fortified with vitamin C. NOT ice lollies with ice cream or other 

fillings, NOT ice lollies with chocolate or other coatings 

2251 Mac throat lozenges 

2264 Mallow shapes. NOT foam sweets 

2264 Marshmallows, NOT chocolate coated 

2224 Marzipan sweets; chocolate covered marzipan 

2251 Mentholyptus throat lozenges 

7969 Milk gums 

7968 Mints, sugar-free, e.g. Cool, Velamints, Meltis 

8304 Mint humbugs; glacier mints; clear mints; butter mints 

8307 Mint imperials; Trebor Mints; mint polos; mint tic tacs. NOT special mint imperials 

7983 Mintoes 

7962 Mintolas 

7982 Extra Strong mints; Triple X mints; Special mint imperials. NOT mint imperials 

8305 Murray mints; Everton mints 

7979 Murray fruits, boiled sweets with soft centre 

2267 New Berry Fruits 

7976 Nougat 

2266 Nut brittle 

2266 Nutty, peanut and toffee bar 

2267 Orange and lemon slices - jellies 

8303 Pacers; mint chewitts; chewy mints (mild). NOT hard mints with soft centres, NOT Everton mints 

2270 Parma violets 

2267 Pastilles; fruit pastilles; throat pastilles; e.g. Rowntrees fruit pastilles, TCP. NOT throat lozenges 

PA322 66 


2251 Pear drops 

2271 Peppermint creams, NOT chocolate covered 

2251 Pineapple chunks, fruit drops, boiled sweets, hard 

8307 Polo mints; mint imperials; Trebor mints; mint Tic Tacs. NOT Special Mint imperials 

2263 Pontefract cakes 

2269 Popcorn, sweet; sugar, honey or toffee-coated popcorn 

9066 Prewitts no added sugar fruit bar; Apple and Date or Banana 

2270 Refreshers, sherbet sweets; fizzers 

2251 Rock; Edinburgh rock 

2280 Rosgollas, Asian sweets 

7980 Rum and raisin fudge 

2272 Rum and raisin toffee 

2272 Sherbet bonbons 

2251 Sherbet pips; sherbet fruits 

2270 Sherbet, powder 

8546 Shrimps, foam sweets 

7965 Skittles; candy tots; tooty fruities 

2262 Slush Puppies 

7983 Soft-centred mints, e.g. Mintoes. NOT Pacers. 

2251 Spangles 

2274 Starburst 

2251 Strepsils throat lozenges 

2266 Sugared almonds 

7968 Sugar free mints, e.g. Cool, Velamints, Meltis 

6181 Throat lozenges, sugar-free 

8307 Tic-Tacs, mint 

8309 Tic-Tacs, NOT mint 

2263 Tigertots 

2272 Toffees, NO additions. NOT chocolate covered 

2272 Toffo's. NOT mint toffo's 

PA322 67 


8310 Toffo's, mint only 

7965 Tooty Frooties; skittles 

7967 Tracker bar, chocolate chip, blackcurrant and apple. NOT peanut 

7966 Tracker bar, peanut 

8307 Trebor mints; mint polos; mint imperials; mint Tic Tacs. NOT special mint imperials 

7982 Triple X mints 

2251 Tunes throat lozenges 

7981 Vitasweets, fortified with vitamins 

2259 Wine gums 

Wagon Wheels: see "Biscuits" 

2253 Wrigley's chewing gum. NOT sugar free 

7885 Yogurt coated nuts 

7885 Yogurt coated peanuts, raisins or banana chips. NOT yogurt gums 

PA322 68 


CRISPS AND SAVOURY SNACKS (LISTED ALPHABETICALLY BY PRODUCT NAME) 

See also: Crisps & Savoury Snacks Card FC4 

7879 Bacon Rashers (Maize and Rice Flour Corn Snacks) - any flavour e.g. own brand 

5124 Bacon Roll - other cereal (mainly wheat flour) and potato snacks 

flavours: chilli type, prawn type, pickled onion, spring onion, tomato type (including ketchup, sauce, 

spicy tomato) worcester sauce ONLY e.g. Derwent Valley 

5118 Be Good To Yourself - lower fat potato crisps 

flavours: chilli, pickled onion, prawn cocktail, prawn type, tomato type (including ketchup, sauce, spicy 

tomato), worcester sauce ONLY e.g. Sainsbury’s 

2691 Be Good To Yourself - lower fat potato crisps 

any other flavour, incl. plain/ ready salted e.g. Sainsbury’s 

7649 Breadsticks, plain, e.g. Grissini 

2627 Cheesy Curls - corn snacks e.g. Derwent Valley 

1905 Chinese Style Crackers e.g. Bensons 

7875 Chiplets - chipsticks, other potato and corn sticks, any flavour e.g. Marks & Spencers 

7875 Chipsticks - other potato and corn sticks, any flavour e.g. own brand, Walkers 

5117 Corn Snacks - 

flavours: chilli, hot n spicy, mega flamin hot, nice n spicy, pickled onion, prawn, prawn cocktail, spring 

onion, tomato type, worcester sauce ONLY e.g. own brand 

2627 Corn Snacks - any other flavour, incl. plain/ ready salted e.g. own brand 

7870 Crinkle Crisps - any flavour e.g. own brand 

7870 Crinkles - crinkle crisps, any flavour e.g. Walkers 

5118 Crisps, potato (Lower Fat) 

flavours: chilli type, pickled onion, prawn cocktail, prawn type, tomato type, worcester sauce ONLY 

e.g. own brand 

2691 Crisps, potato (Lower Fat) 

any other flavour, incl. plain/ ready salted e.g. own brand 

5119 Crisps, potato (standard) 

flavours: chilli, pickled onion, prawn cocktail, prawn type, tomato type (including ketchup, spicy tomato), 

worcester sauce ONLY e.g. Bensons, Golden Wonder, KP, own brand, Walkers 

NOT: low fat, wholewheat, crinkle, thick cut, fortified, square, or jacket potato crisps 

1900 Crisps, potato (standard) 

any other flavour, incl. plain/ ready salted e.g. Bensons, Golden Wonder, KP, own brand, Walkers 

NOT: low fat, wholewheat, crinkle, thick cut, fortified, square or jacket potato crisps 

8602 Crisps, potato, made with sunflower oil, e.g. Seabrook 

7869 Crisps - thick crisps, any flavour e.g. Bensons (NOT crinkle crisps) 

7875 Crunchy Fries - chipsticks, other potato and corn snacks, any flavour e.g. Golden Wonder 

PA322 69 

CRISPS AND SAVOURY SNACKS

7875 Crunchy Sticks - chipsticks, other potato and corn sticks, any flavour e.g. Derwent Valley 

5120 Discos - square crisps 

flavours: chilli, prawn cocktail, prawn type, tomato type (including ketchup, spicy tomato), pickled onion, 

worcester sauce, chilli, hot n spicy ONLY e.g. KP 

7871 Discos - square crisps 

any other flavour, incl. plain/ ready salted e.g. KP 

7866 DJ’s - jacket potato crisps, any flavour e.g. Hunts 

7876 Doritos - corn chips. NOT including dip e.g. Phileas Fogg, Walkers 

7869 Double Crunch - thick crisps, any flavour e.g. Walkers (NOT crinkle crisps) 

7879 Frazzles - maize and rice flour “corn” snacks, any flavour e.g. Walkers 

5121 French Fries - 

flavours: chilli type, prawn type, pickled onion, tomato type (including ketchup, spicy tomato), worcester 

sauce, hot n spicy ONLY e.g. own brand, Walkers 

8030 French Fries – 

any other flavour, incl. plain/ ready salted e.g. own brand, Walkers 

7870 Frisps - crinkle crisps, any flavour e.g. KP 

7868 Groovers - thick crinkle crisps, any flavour e.g. Golden Wonder 

7866 Jacket potato crisps, any flavour e.g. Natures Choice, Tuckers, own brand 

7869 Kettle Chip Crisps - thick crisps, any flavour (NOT crinkle crisps) e.g. Kettle Chips 

7873 Krunchi Puffs - corn snacks, with added vitamins, any flavour e.g. Red Mill 

5118 Golden Lights - lower fat potato crisps 

flavours: chilli, pickled onion, prawn cocktail, prawn type, spring onion, tomato type (including ketchup, 

spicy tomato), worcester sauce ONLY e.g. Golden Wonder 

2691 Golden Lights - lower fat potato crisps 

any other flavour, incl. plain/ ready salted e.g. Golden Wonder 

5118 Lites - lower fat potato crisps 

flavours: chilli, pickled onion, prawn cocktail, prawn type, spring onion, tomato type (including ketchup, 

spicy tomato), worcester sauce ONLY e.g. Walkers 

2691 Lites - lower fat potato crisps 

any other flavour, incl. plain/ ready salted e.g. Walkers 

7870 Max - crinkle crisps, any flavour e.g. Walkers 

5598 McVities Go Ahead, low fat crisps, any flavour 

7876 Mexican Chips - corn chips. NOT including dip e.g. Phileas Fogg 

6837 Mignons Morceaux - garlic bread-based savoury snacks 

7875 Mini Chips - chipsticks, other potato and corn sticks, any flavour e.g. KP 

PA322 70 


5117 Monster Munch - corn snacks 

flavours: chilli, hot n spicy, mega flamin hot, nice n spicy, pickled onion, prawn, prawn cocktail, spring onion, 

tomato type, worcester sauce ONLY e.g. Walkers 

2627 Monster Munch - corn snacks 


7876 Nachos - corn chips. NOT including dip e.g. Phileas Fogg 

5117 Nik Naks - corn snacks 


tomato type, worcester sauce ONLY e.g. Golden Wonder 

2627 Nik Naks - corn snacks 


8296 Oasters - oat snacks, low fat e.g. Jordans 

7873 Oinks - corn snacks, with added vitamins, any flavour e.g. Red Mill 

7873 Onion Rings - corn snacks, with added vitamins, any flavour e.g. Red Mill 

5125 Other Cereal (mainly Maize) and Potato Snacks - 

flavours: chilli, hot n spicy, prawn type, pickled onion, spring onion, tomato type (including ketchup, spicy 

tomato), worcester sauce ONLY e.g. own brand 

7883 Other Cereal (mainly Maize) and Potato Snacks - 


5124 Other Cereal (mainly Wheat Flour) and Potato Snacks - 

flavours: chilli type, prawn type, pickled onion, spring onion, tomato type (including ketchup, spicy tomato), 

worcester sauce ONLY e.g. own brand 

7874 Other Cereal (mainly Wheat Flour) and Potato Snacks - 


7882 Pizza bits - pizza snacks (and other potato and tapioca snacks) e.g. Marks & Spencers 

2268 Popcorn, salted 

2269 Popcorn, sweet; sugar, honey or toffee-coated 

8500 Pork Scratchings 

5122 Potato Rings – 

flavours: chilli, pickled onion, prawn type, spring onion, tomato type (including ketchup, spicy tomato), 

worcester sauce, hot n spicy ONLY e.g. Hula Hoops, Big O’s, own brand 

7872 Potato Rings – 

any other flavour, incl. plain/ ready salted e.g. Hula Hoops, Big O’s, own brand 

5801 Potato Snack with sweetener, fortified e.g. Rugrats 

6825 Pretzels - any flavour e.g. Rumpler’s, own brand 

7870 Pringles Crisps - any flavour 

8499 Pukka Puri - punjab puri (poppadom mini snacks; popadom spicy snacks). 

e.g. Sainsbury’s. NOT papadums, NOT poppadoms 

PA322 71 


5123 Puffed Potato Products - 


worcester sauce, hot n spicy ONLY e.g. own brand 

1905 Puffed Potato Products – 

any other flavour, incl. plain/ ready salted 

7873 Quarter Backs - corn snacks, with added vitamins, any flavour e.g. Red Mill 

5123 Quavers - puffed potato products 


worcester sauce, hot n spicy ONLY e.g. Walkers 

1905 Quavers - puffed potato products 


7868 Real McCoys - thick crinkle crisps, any flavour e.g. KP 

5124 Ringos - other cereal (mainly wheat flour) and potato snacks 

flavours: chilli type, prawn type, pickled onion, spring onion, tomato type (including ketchup, spicy tomato), 

worcester sauce ONLY e.g. Golden Wonder 

7874 Ringos - other cereal (mainly wheat flour) and potato snacks 


7866 Roysters - any flavour 

7870 Ruffles - crinkle crisps, any flavour e.g. Walkers 

7875 Savoury Sticks - chipsticks, other potato and corn sticks, any flavour e.g. Bensons 

5117 Skips - prawn cocktail flavour corn snacks e.g. KP 

5123 Snaps - puffed potato products 


worcester sauce, hot n spicy ONLY e.g. Walkers 

1905 Snaps - puffed potato products 


5118 Solos - potato crisps, lower fat 

flavours: chilli type, pickled onion, prawn cocktail, prawn type, tomato type, worcester sauce ONLY e.g. KP 

2691 Solos - potato crisps, lower fat 


5125 Space Raiders - other cereal (mainly maize) and potato snacks 

flavours: chilli type, prawn type, pickled onion, spring onion, tomato type (including ketchup, sauce, 

spicy tomato), worcester sauce ONLY e.g. KP 

7883 Space Raiders - other cereal (mainly maize) and potato snacks 


8499 Spicy Popadoms - punjab puri (poppadom mini snacks; poppadom spicy snacks) e.g. KP 

5120 Square Crisps - 

flavours: chilli, prawn cocktail, prawn type, tomato type (including ketchup, spicy tomato), pickled onion, 

worcester sauce, chilli, hot n spicy ONLY e.g. own brand, Walkers 


PA322 72 


7871 Square Crisps - 

any other flavour, incl. plain/ ready salted e.g. own brand, Walkers 


7873 Tangy Toms - corn snacks, with added vitamins, any flavour e.g. Red Mill 

7868 Thick Crinkle Crisps - any flavour e.g. own brand 

7869 Thick Crisps - any flavour e.g. Benson’s, own brand 

7873 Thinga Me Jigs - corn snacks, with added vitamins, any flavour e.g. Red Mill 

7876 Tortilla Chips - corn chips. NOT including dip e.g. Phileas Fogg 

275 Twiglets e.g. Jacobs, own brand 

7867 Vita - potato crisps, with added vitamins, e.g. Tuckers 

7882 Waffles - pizza snacks, (and other potato and tapioca snacks) e.g. Marks & Spencers 

7883 Wallace and Gromit Moon Cheese flavour corn snacks e.g. Robt. Roberts Ltd. 

5126 Wheat Crunchies - cylindrical wheat tubes 

flavours: prawn type, tomato type (including ketchup, sauce, spicy tomato), pickled onion, spring onion, chilli 

type, hot n spicy ONLY e.g. Golden Wonder, own brand 

7878 Wheat Crunchies - cylindrical wheat tubes 

any other flavour, incl. plain/ ready salted e.g. Golden Wonder, own brand 

2616 Wholewheat Crisps - any flavour e.g. own brand 

7882 Wickettes - pizza snacks, (and other potato and tapioca snacks) e.g. Bensons 

7873 Wooster Saucers - corn snacks, with added vitamins, any flavour e.g. Red Mill 

5117 Wotsits - corn snacks 


tomato type, worcester sauce ONLY e.g. Golden Wonder 

2627 Wotsits - corn snacks 


PA322 73 


NUTS AND SEEDS (INCLUDING FRUIT AND NUT MIXES) 

2169 Almonds, kernel only; ground almonds 

2170 Almonds, leftover shell not weighed 

2171 Barcelona nuts, kernel only 

2172 Barcelona nuts, leftover shell not weighed 

2173 Betel nuts, kernel only 

2605 Bombay mix; Chevda; Chevra 

2175 Brazil nuts, kernel only 

2176 Brazil nuts, leftover shell not weighed 

2177 Cashew nuts, kernel only, unsalted. NOT Cashew nuts, roasted and salted 

7884 Cashew nuts, roasted and salted 

2179 Chestnuts, kernel only 

2180 Chestnuts, leftover shell not weighed 

2186 Cob nuts; hazelnuts; kernel only 

2187 Cob nuts; hazelnuts; leftover shell not weighed 

2181 Coconut, fresh, kernel only 

2182 Coconut milk, drained from fresh coconut 

2184 Coconut, desiccated, sweetened 

2183 Coconut, desiccated, unsweetened 

2185 Coconut cream, i.e. pureed fresh flesh, sweetened 

2631 Hawaiian mix, made with mixed nuts and dried fruit 

2186 Hazelnuts; cob nuts; kernel only 

2187 Hazelnuts; cob nuts; leftover shell not weighed 

7304 Macadamia nuts, salted 

2188 Mixed nuts, kernels only, unroasted, unsalted 

2189 Mixed nuts, kernels only, roasted, salted; any other salted nuts except peanuts 

2190 Mixed nuts, leftover shell not weighed 

2629 Mixed nuts and raisins, unsalted. NOT peanuts only and raisins 

8297 Nut butters, any but NOT peanut butter, cashew nut butter or nut spread with chocolate 

8540 Peanuts, dry roasted 

PA322 74 

NUTS AND SEEDS, INCLUDING FRUIT AND NUT MIXES

2191 Peanuts, fresh, kernel only 

2192 Peanuts, fresh, leftover shell not weighed 

2630 Peanuts and raisins 

2193 Peanuts, salted 

2196 Peanut butter, crunchy. NOT wholenut 

2195 Peanut butter, smooth. NOT wholenut 

8047 Peanut butter, wholegrain; wholenut; NO added sugar 

8542 Peanut butter and chocolate spread, purchased, e.g. Sunpat 

2174 Pecan nuts, kernel only 

7014 Pine nuts 

8548 Pistachio nuts, salted, kernels only 

2197 Pistachio nuts, unsalted, kernels only 

2198 Pistachio nuts, unsalted, leftover shell not weighed 

2166 Pumpkin seeds 

2168 Sesame seeds 

2167 Sunflower seeds 

2165 Tahini; sesame seed paste 

2631 Trail mix; Hawaiian mix; Tropical mix; made with mixed nuts and dried fruit 

2199 Walnuts, kernel only 

2200 Walnuts, leftover shell not weighed 

PA322 75 

NUTS AND SEEDS, INCLUDING FRUIT AND NUT MIXES

EGGS AND EGG DISHES 

EGGS 

784 Duck egg whole, boiled, no shell, or leftover shell weighed 

755 Egg, boiled, no shell, or leftover shell weighed 

783 Egg, boiled, leftover shell not weighed 

785 Egg, boiled, yolk only. NOT white 

786 Egg, boiled, white only. NOT yolk 

756 Egg, fried in blended vegetable oil 

757 Egg, fried in butter 

758 Egg, fried in dripping 

759 Egg, fried in lard 

760 Egg, fried in margarine (NOT polyunsaturated) 

761 Egg, fried in polyunsaturated margarine or oil 

8732 Egg, fried in olive oil 

7763 Egg, fried without fat, i.e. in non stick pan 

Egg fried rice: see "Pasta, rice and cereals" 

762 Egg, poached in water. NO added fat 

R 8598 Egg, poached in water, with added fat 

R 771 Omelette, cheese, cooked in blended vegetable oil 

R 772 Omelette, cheese, cooked in butter 

R 773 Omelette, cheese, cooked in margarine (NOT polyunsaturated) 

R 774 Omelette, cheese, cooked in polyunsaturated margarine or oil 

R 775 Omelette, ham, cooked in blended vegetable oil 

R 776 Omelette, ham, cooked in butter 

R 777 Omelette, ham, cooked in margarine (NOT polyunsaturated) 

R 778 Omelette, ham, cooked in polyunsaturated margarine or oil 

R 767 Omelette, sweet, cooked in blended vegetable oil 

R 768 Omelette, sweet, cooked in butter 

R 769 Omelette, sweet, cooked in margarine (NOT polyunsaturated) 

R 770 Omelette, sweet, cooked in polyunsaturated margarine or oil 

PA322 76 

EGGS

R 763 Omelette, plain or other, cooked in blended vegetable oil, e.g. bacon, mushroom, Spanish. 

NOT cheese, ham, or sweet 

R 764 Omelette, plain or other, cooked in butter, e.g. bacon, mushroom, Spanish. NOT cheese, ham, or 

sweet 

R 765 Omelette, plain or other cooked in margarine (NOT polyunsaturated), e.g. bacon, mushroom, Spanish. NOT 

cheese, ham, or sweet. 

R 766 Omelette, plain or other cooked in polyunsaturated margarine or oil, e.g. bacon, mushroom, Spanish. NOT 

cheese, ham, or sweet 

R 9334 Omelette, plain or other cooked in olive oil e.g. bacon, mushroom, Spanish. NOT cheese, ham, or 

sweet 

R 9355 Omelette, plain or other cooked in dripping, e.g. bacon, mushroom, Spanish. NOT cheese, ham, 

or sweet 

R 9639 Omelette, plain or other cooked in lard; e.g. bacon, mushroom, Spanish. NOT cheese, ham or sweet 

R 7766 Omelette, curried, egg masala cooked in butter with onion 

814 Scotch egg, purchased 

7764 Scotch egg mini, bite size savoury eggs, picnic scotch egg with chopped egg centre, purchased 

779 Scrambled egg, made with whole milk and butter 

780 Scrambled egg, made with whole milk and margarine (NOT polyunsaturated) 

781 Scrambled egg, made with whole milk and polyunsaturated margarine 

782 Scrambled egg, made with whole milk, NO fat. Includes microwave cooked 

9303 Scrambled egg with semi-skimmed milk and butter 

8727 Scrambled egg, made with semi-skimmed milk and polyunsaturated margarine 

8711 Scrambled egg, made with semi-skimmed milk, NO fat. Includes microwave cooked 

8638 Scrambled egg, made with skimmed milk and polyunsaturated margarine 

2721 Scrambled egg, made with skimmed milk, NO fat. Includes microwave cooked 

7765 Scrambled egg, without milk, made with butter 

755 Scrambled egg, without milk, no butter. Includes microwave cooked 

PA322 77 

EGGS

EGG DISHES 

Some of these foods are also listed in other sections. e.g. Puddings. 

R 501 Apple snow, made with stewed apple, sugar and egg white 

R 801 Cheese and egg flan 

R 815 Cheese soufflé 

R 803 Curried egg and potato. NO rice 

7769 Eggy bread; French toast; Gypsy toast; made with whole milk, fried in blended vegetable oil. 

NOT wholemeal bread 

4843 Eggy bread, wholemeal bread, made with whole milk, fried in blended vegetable oil 

R 7767 Egg fu yung, with beansprouts, mushrooms, onions, almonds, fried in blended vegetable oil 

7768 Egg nog, drink with egg, whole milk, sugar and rum 

R 350 Meringue, no cream or filling 

R 351 Meringue, filled with artificial cream ONLY 

R 352 Meringue, filled with fresh cream ONLY 

5581 Pavlova/meringue with fruit and cream, purchased 

5924 Pavlova/meringue, not fruit e.g. toffee/chocolate, purchased 

R 813 Quiche Lorraine, made with shortcrust pastry, filled with bacon, cheese, egg and milk, also other 

quiches with cheese, egg and milk. NOT mushroom. Pastry made with half margarine (NOT 

polyunsaturated), and half lard. NOT wholemeal pastry. 

8565 Quiche Lorraine, made with shortcrust pastry, filled with bacon, cheese, egg and milk, also other 

quiches with cheese, egg and milk, purchased. NOT wholemeal pastry 

6631 Quiche, asparagus, reduced fat, Marks and Spencers ONLY 

2710 Quiche, cheese and onion, purchased 

R 8566 Quiche, mushroom, made with shortcrust pastry, filled with mushrooms and cheese, homemade. 

Pastry made with half margarine (NOT polyunsaturated), and half lard. NOT wholemeal pastry 

7772 Quiche, mushroom, made with shortcrust pastry, filled with mushrooms and cheese, purchased. 

NOT wholemeal pastry 

7764 Savoury eggs; bite size savoury eggs; scotch eggs with chopped egg filling 

585 Sorbet, any, homemade or purchased 

R 565 Soufflé, sweet, baked 

R 815 Soufflé, cheese 

R 816 Soufflé, plain, savoury. NOT sweet 

814 Scotch egg, purchased 

7764 Scotch egg mini, bite size savoury eggs, picnic scotch egg with chopped egg centre, purchased 

EGG DISHES 

PA322 78

FISH, FISH DISHES AND FISH PRODUCTS 

FISH, COATED AND/OR FRIED; FISH PRODUCTS 

1405 Cod, no coating, fried in blended vegetable oil 

Coalfish, code as for cod 

1406 Cod, no coating, fried in butter 

1407 Cod, no coating, fried in dripping 

1408 Cod, no coating, fried in lard 

1409 Cod, no coating, fried in margarine (NOT polyunsaturated) 

1410 Cod, no coating, fried in polyunsaturated margarine or oil 

1411 Cod, coated in batter, fried in blended vegetable oil. NOT purchased from takeaway shop 

1415 Cod, coated in batter, fried in blended vegetable oil, from takeaway shop 

1412 Cod, coated in batter, fried in dripping 

1413 Cod, coated in batter, fried in lard 

1414 Cod, coated in batter, fried in polyunsaturated oil 

1637 Cod, coated in batter, frozen, oven baked or grilled, no added fat 

1416 Cod, coated in egg and breadcrumbs, fried in blended vegetable oil 

1417 Cod, coated in egg and breadcrumbs, fried in dripping 

1418 Cod, coated in egg and breadcrumbs, fried in lard 

1419 Cod, coated in egg and breadcrumbs, fried in polyunsaturated oil 

9254 Cod, coated in breadcrumbs, frozen, fried in blended vegetable oil 

9574 Cod, coated in breadcrumbs, frozen, grilled or baked 

8599 Cod, coated in flour, fried in blended vegetable oil 

9540 Cod, coated in flour, fried in lard 

9613 Cod, coated in flour, fried in olive oil 

1539 Dogfish; rock salmon; coated in batter, fried in blended vegetable oil, no bones, or leftover bones 

weighed. NOT purchased from takeaway shop 

1543 Dogfish; rock salmon; coated in batter, fried in blended vegetable oil, purchased from takeaway shop, 

no bones, or leftover bones weighed 

1540 Dogfish; rock salmon; coated in batter, fried in dripping, no bones or leftover bones weighed 

1541 Dogfish; rock salmon; coated in batter, fried in lard, no bones or leftover bones weighed 

1542 Dogfish; rock salmon; coated in batter, fried in polyunsaturated oil, no bones, or leftover bones weighed 

PA322 79 

FISH, COATED AND/OR FRIED; FISH PRODUCTS

1544 Dogfish; rock salmon; coated in batter, fried in blended vegetable oil, leftover bones not weighed. 

NOT purchased from takeaway shop 

1548 Dogfish; rock salmon; coated in batter, fried in blended vegetable oil, purchased from takeaway shop, 

leftover bones not weighed 

1546 Dogfish; rock salmon; coated in batter, fried in dripping, leftover bones not weighed 

1545 Dogfish; rock salmon; coated in batter, fried in lard, leftover bones not weighed 

1547 Dogfish; rock salmon; coated in batter, fried in polyunsaturated oil, leftover bones not weighed 

Gurnet, code as for dogfish 

Huss, code as for dogfish 

1600 Fillet-O-fish, takeaway, McDonalds only 

1606 Fishcakes, coated in breadcrumbs, grilled 

1607 Fishcakes, coated in breadcrumbs, fried in blended vegetable oil 

1608 Fishcakes, coated in breadcrumbs, fried in dripping 

1609 Fishcakes, coated in breadcrumbs, fried in lard 

1610 Fishcakes, coated in breadcrumbs, fried in polyunsaturated oil 

1611 Fishcakes, coated in batter, fried in blended vegetable oil. NOT purchased from a takeaway shop 

1636 Fishcakes, coated in batter, fried in blended vegetable oil, purchased from a takeaway shop 

1612 Fishcakes, coated in batter, fried in dripping 

1613 Fishcakes, coated in batter, fried in lard 

1614 Fishcakes, coated in batter, fried in polyunsaturated oil 

1615 Fish fingers, coated in batter or breadcrumbs, grilled. NOT economy 

1616 Fish fingers, coated in batter or breadcrumbs, fried in blended vegetable oil. NOT economy 

1617 Fish fingers, coated in batter or breadcrumbs, fried in dripping. NOT economy 

1618 Fish fingers, coated in batter or breadcrumbs, fried in lard. NOT economy 

1619 Fish fingers, coated in batter or breadcrumbs, fried in polyunsaturated oil. NOT economy 

8751 Fish fingers, coated in batter or breadcrumbs, fried in olive oil. NOT economy 

7832 Fish fingers, economy, coated in batter or breadcrumbs, grilled 

7833 Fish fingers, economy, coated in batter or breadcrumbs, fried in blended vegetable oil 

7834 Fish fingers, economy, coated in batter or breadcrumbs, fried in dripping 

7835 Fish fingers, economy, coated in batter or breadcrumbs, fried in lard 

7836 Fish fingers, economy, coated in batter or breadcrumbs, fried in polyunsaturated oil 

PA322 80 


1602 Fish-in-a-bun, takeaway, NOT McDonalds 

7801 Haddock, no coating, fried in blended vegetable oil 

7802 Haddock, no coating, fried in butter 

7803 Haddock, no coating, fried in dripping 

7804 Haddock, no coating, fried in lard 

7805 Haddock, no coating, fried in margarine (NOT polyunsaturated) 

9895 Haddock, no coating, fried in olive oil 

7806 Haddock, no coating, fried in polyunsaturated margarine or oil 

9563 Haddock, coated in batter, FROZEN, baked or grilled 

7807 Haddock, coated in batter, fried in blended vegetable oil. NOT purchased from takeaway shop 

7808 Haddock, coated in batter, fried in blended vegetable oil, from takeaway shop 

7809 Haddock, coated in batter, fried in dripping 

7810 Haddock, coated in batter, fried in lard 

7811 Haddock, coated in batter, fried in polyunsaturated oil 

7812 Haddock, coated in egg & breadcrumbs, fried in blended vegetable oil 

9877 Haddock, coated in egg and breadcrumbs, fried in butter 

7813 Haddock, coated in egg and breadcrumbs, fried in dripping 

7814 Haddock, coated in egg and breadcrumbs, fried in lard 

7815 Haddock, coated in egg and breadcrumbs, fried in polyunsaturated oil 

7816 Haddock, coated in flour, fried in blended vegetable oil 

8978 Haddock, coated in flour, fried in polyunsaturated oil 

9257 Haddock, coated in flour, fried in dripping 

9524 Haddock, coated in breadcrumbs, frozen, oven baked or grilled 

9258 Haddock, coated in breadcrumbs, frozen, fried in blended vegetable oil 

1453 Lemon sole, coated in flour, fried in blended vegetable oil 

1454 Lemon sole, coated in flour, fried in butter 

1455 Lemon sole, coated in flour, fried in margarine (NOT polyunsaturated) 

1456 Lemon sole, coated in flour, fried in polyunsaturated margarine or oil 

1457 Lemon sole, coated in egg and breadcrumbs, fried in blended vegetable oil 

1458 Lemon sole, coated in egg and breadcrumbs, fried in butter 

PA322 81 


1459 Lemon sole, coated in egg and breadcrumbs, fried in margarine (NOT polyunsaturated) 

1460 Lemon sole, coated in egg and breadcrumbs, fried in polyunsaturated margarine or oil 

1464 Plaice; whiting; coated in batter, fried in blended vegetable oil. NOT purchased from takeaway shop 

1468 Plaice; whiting; coated in batter, fried in blended vegetable oil, purchased from takeaway shop 

1465 Plaice; whiting; coated in batter, fried in dripping 

1466 Plaice; whiting; coated in batter, fried in lard 

1467 Plaice; whiting; coated in batter, fried in polyunsaturated oil 

1469 Plaice; coated in egg and breadcrumbs, fried in blended vegetable oil 

1470 Plaice; coated in egg and breadcrumbs, fried in dripping 

1471 Plaice; coated in egg and breadcrumbs, fried in lard 

1472 Plaice; coated in egg and breadcrumbs, fried in polyunsaturated oil 

9362 Plaice; coated in egg and breadcrumbs, fried in butter 

9571 Plaice; coated in egg and breadcrumbs, fried in olive oil 

9353 Plaice, coated in breadcrumbs, frozen, baked or grilled without fat 

9260 Plaice, coated in breadcrumbs, frozen, fried in blended vegetable oil 

1475 Plaice; whiting; coated in flour, fried in blended vegetable oil, no bones, or leftover bones weighed 

1476 Plaice; whiting; coated in flour, fried in dripping, no bones, or leftover bones weighed 

1477 Plaice; whiting; coated in flour, fried in lard, no bones, or leftover bones weighed 

1478 Plaice; whiting; coated in flour, fried in polyunsaturated oil, no bones, or leftover bones weighed 

1479 Plaice; whiting; coated in flour, fried in blended vegetable oil, leftover bones not weighed 

1480 Plaice; whiting; coated in flour, fried in dripping, leftover bones not weighed 

1481 Plaice; whiting; coated in flour, fried in lard, leftover bones not weighed 

1482 Plaice; whiting; coated in flour, fried in polyunsaturated oil, leftover bones not weighed 

R 1581 Prawn balls; sweet and sour prawn balls, weight of prawn balls only, NO sauce 

7837 Red snapper, fried in blended vegetable oil, No bones or skin, or left over bones weighed 

Rock salmon, code as for dogfish 

1623 Roe, cod, hard, coated in batter, fried in blended vegetable oil, NOT purchased from a takeaway shop 

1640 Roe, cod, hard, coated in batter, fried in blended vegetable oil, purchased from a takeaway shop 

1624 Roe, cod, hard, coated in batter, fried in dripping 

1625 Roe, cod, hard, coated in batter, fried in lard 

1626 Roe, cod, hard, coated in batter, fried in polyunsaturated oil 

FISH, COATED AND/OR FRIED; FISH PRODUCTS 

PA322 82

R 1581 Scampi, coated, fried in blended vegetable oil. Includes prawn balls from sweet and sour prawns 

1582 Scampi, coated, fried in dripping 

1583 Scampi, coated, fried in lard 

R 1584 Scampi, coated, fried in polyunsaturated oil 

9693 Scampi, coated, frozen, grilled or oven baked 

1549 Skate, fried in butter, leftover bones and skin weighed 

1550 Skate, fried in butter, leftover bones and skin not weighed 

9530 Skate, fried in polyunsaturated oil; no bones or skin or leftover bones and skin weighed 

1556 Skate, coated in batter, fried in blended vegetable oil, leftover bones weighed. 

NOT purchased from takeaway shop 

1560 Skate, coated in batter, fried in blended vegetable oil, purchased from takeaway shop, leftover bones 

weighed 

1558 Skate, coated in batter, fried in dripping, leftover bones weighed 

1557 Skate, coated in batter, fried in lard, leftover bones weighed 

1559 Skate, coated in batter, fried in polyunsaturated oil, leftover bones weighed 

1551 Skate, coated in batter, fried in blended vegetable oil, leftover bones not weighed. NOT purchased 

from takeaway shop 

1555 Skate, coated in batter, fried in blended vegetable oil, purchased from takeaway shop, leftover bones not 

weighed 

1553 Skate, coated in batter, fried in dripping, leftover bones not weighed 

1552 Skate, coated in batter, fried in lard, leftover bones not weighed 

1554 Skate, coated in batter, fried in polyunsaturated oil, leftover bones not weighed 

9916 Skate, coated in flour, fried in olive oil, no bones or skin, or leftover skin and bones weighed 

9261 Whiting, coated in egg and breadcrumbs, fried in blended vegetable oil, no bones, or leftover bones 

weighed 

9262 Whiting, coated in egg and breadcrumbs, fried in dripping, no bones, or leftover bones weighed 

926 Whiting, coated in egg and breadcrumbs, fried in polyunsaturated oil, no bones, or leftover bones weighed 

Whiting, coated in flour, fried: see plaice 

PA322 83 


FISH - OILY (INCLUDING CANNED) 

1593 Anchovies, canned, drained weight 

1500 Bloater; smoked herring; grilled, no bones, or leftover bones weighed 

1501 Bloater; smoked herring; grilled, leftover bones not weighed 

Brisling: see sardines 

R 1598 Curried oily fish with vegetables; NO rice 

1485 Eel, jellied, flesh and jelly 

1484 Eel, stewed, flesh only 

1603 Fish paste, NOT paté 

1498 Herring, canned in oil, fish only 

1497 Herring, canned in tomato sauce, fish and sauce 

1487 Herring, coated in oatmeal or flour, fried in blended vegetable oil, no bones, or leftover bones weighed 

1488 Herring, coated in oatmeal or flour, fried in dripping, no bones or leftover bones weighed 

1489 Herring, coated in oatmeal or flour, fried in lard, no bones or leftover bones weighed 

1490 Herring, coated in oatmeal or flour, fried in polyunsaturated oil, no bones, or leftover bones weighed 

1491 Herring, coated in oatmeal or flour, fried in blended vegetable oil, leftover bones not weighed 

1492 Herring, coated in oatmeal or flour, fried in dripping, leftover bones not weighed 

1493 Herring, coated in oatmeal or flour, fried in lard, leftover bones not weighed 

1494 Herring, coated in oatmeal or flour, fried in polyunsaturated oil, leftover bones not weighed 

1495 Herring, grilled, no bones, or leftover bones weighed 

1496 Herring, grilled, leftover bones not weighed 

1499 Herring, pickled; soused; roll mop 

1502 Kipper, baked, NO butter, no bones, or leftover bones weighed 

1503 Kipper, baked, NO butter, leftover bones not weighed 

1504 Kipper, baked, with butter, no bones, or leftover bones weighed 

1505 Kipper, baked, with butter, leftover bones not weighed 

7825 Kipper, boil in the bag, boiled 

1498 Kippers, canned in oil, fish only 

1644 Mackerel, unsmoked, baked or grilled, NO butter, no bones or leftover bones weighed 

1645 Mackerel, unsmoked, baked or grilled, NO butter, leftover bones not weighed 

1515 Mackerel, unsmoked, canned, in oil, fish only 

PA322 84 

FISH, OILY, INCLUDING CANNED

1516 Mackerel, unsmoked, canned, in oil, fish and oil 

1647 Mackerel, smoked, NOT canned 

8270 Mackerel, smoked, canned in oil, fish only 

8745 Mackerel, smoked, canned in brine, fish only 

1518 Mackerel, canned in tomato sauce, fish and sauce 

1507 Mackerel, with coating, fried in blended vegetable oil, no bones or leftover bones weighed 

1508 Mackerel, with coating, fried in dripping, no bones, or leftover bones weighed 

1509 Mackerel, with coating, fried in lard, no bones, or leftover bones weighed 

1510 Mackerel, with coating, fried in polyunsaturated oil, no bones or leftover bones weighed 

1511 Mackerel, with coating, fried in blended vegetable oil, leftover bones not weighed 

1512 Mackerel, with coating, fried in dripping, leftover bones not weighed 

1513 Mackerel, with coating, fried in lard, leftover bones not weighed 

1514 Mackerel, with coating, fried in polyunsaturated oil, leftover bones not weighed 

9271 Paté, tuna; salmon; smoked salmon; crab, purchased. NOT smoked mackerel or smoked trout pate. 

1639 Paté, smoked mackerel; smoked trout. 

7828 Pilchards, canned in brine, fish only 

9264 Pilchards in tomato sauce, canned, fish and sauce 

1628 Roe, herring, soft, fried in blended vegetable oil 

1629 Roe, herring, soft, fried in butter 

1630 Roe, herring, soft, fried in dripping 

1631 Roe, herring, soft, fried in lard 

1632 Roe, herring, soft, fried in margarine (NOT polyunsaturated) 

1633 Roe, herring, soft, fried in polyunsaturated margarine or oil 

9905 Roe, herring, soft, grilled 

9720 Salmon crumble, frozen or chilled, ready meal e.g. Iceland 

9541 Salmon, grilled; no bones or skin or leftover bones and skin weighed 

2831 Salmon ocean pie, e.g. Young’s 

9271 Salmon pate; smoked salmon pate, purchased 

7826 Salmon, pink, canned in brine, fish only 

7827 Salmon, pink, canned in brine, fish and backbone eaten 

9265 Salmon, red, canned in brine, fish only 

9266 Salmon, red canned in brine, fish and bones FISH, OILY, INCLUDING CANNED 

PA322 85

1522 Salmon, smoked, NOT canned 

8271 Salmon, smoked, canned, fish only 

1520 Salmon, steamed, no bones and skin, or leftover bones and skin weighed 

1521 Salmon, steamed, leftover bones and skin not weighed 

9267 Salmon, unspecified canned in brine, fish only 

9268 Salmon, unspecified, canned in brine, fish and bones 

3169 Sardines, brisling, sild, canned in brine, fish only 

1523 Sardines; brisling; sild; canned in oil, fish only 

1524 Sardines; brisling; sild; canned in oil, fish and oil 

1525 Sardines; brisling; sild; canned in tomato sauce 

Sild: see sardines 

Smoked herring: code as bloater 

1639 Smoked mackerel paté; smoked trout paté 

1526 Sprats, coated, fried in blended vegetable oil, no heads or leftover heads weighed 

1527 Sprats, coated, fried in dripping, no heads, or leftover heads weighed 

1528 Sprats, coated, fried in lard, no heads, or leftover heads weighed 

1529 Sprats, coated, fried in polyunsaturated oil, no heads, or leftover heads weighed 

2729 Swordfish, grilled 

1634 Taramasalata 

1530 Trout, brown or rainbow, unsmoked, baked, grilled, poached or steamed, no bones, or leftover bones weighed 

1531 Trout, brown or rainbow, unsmoked, baked, grilled, poached or steamed, leftover bones not weighed 

8272 Trout, brown or rainbow, smoked, baked, grilled, poached or steamed, no bones, or leftover bones weighed 

8273 Trout, brown or rainbow, smoked, baked, grilled, poached or steamed, leftover bones not weighed 

1534 Tuna, canned, in brine, fish only 

1533 Tuna, canned, in oil, fish only 

1532 Tuna, canned, in oil, fish and oil 

9271 Tuna paté; crab paté; smoked salmon paté; salmon paté, purchased. NOT smoked mackerel paté 

2732 Tuna Light Lunch, all varieties, e.g. John West 

1535 Whitebait, coated in flour, fried in blended vegetable oil 

1536 Whitebait, coated in flour, fried in dripping 

1537 Whitebait, coated in flour, fried in lard 

1538 Whitebait, coated in flour, fried in polyunsaturated oil 

PA322 86 

FISH, OILY, INCLUDING CANNED

OTHER WHITE FISH; FISH DISHES 

1594 Caviar, canned 

1595 Chinese fish balls, purchased. Steamed. NOT Prawn balls 

1403 Cod, baked or grilled, with butter. No bones 

1404 Cod, baked or grilled, with butter. Weighed with bones 

7798 Cod, baked or grilled, NO butter. No bones 

1420 Cod, unsmoked, poached in water, steamed 

1422 Cod, unsmoked, poached in milk and butter. 

8983 Cod, unsmoked, poached in milk, NO added fat 

1424 Cod, smoked, poached in water, steamed, baked or grilled. NO butter 

1445 Cod, smoked, poached in milk and butter 

1446 Cod, dried, salt, boiled 

9253 Cod in parsley sauce boil in bag 

9292 Cods roe, fresh, grilled 

9542 Coley, grilled 

9324 Coley, steamed; poached in water 

7831 Crabsticks 

R 1597 Curried white fish with tomatoes; NO rice 

8277 Fish feasts i.e. white fish filled with cheese sauce coated in breadcrumbs grilled or baked 

8278 Fish pancake, e.g. Findus, fried in blended vegetable oil 

8279 Fish pearls or fish Kievs, i.e. breaded fish with garlic filling, baked or grilled 

5338 Fish shapes - white fish in breadcrumbs, grilled or oven baked e.g. Golden Fishies, Willy Whales 

R 1604 Fish pie, i.e. white fish with potato in white sauce 

R 1605 Fish pie, one pastry crust; shortcrust pastry made with half lard, half margarine (NOT polyunsaturated) 

R 1638 Fish, white, in butter, mushroom, parsley, prawn or shrimp sauce, 

R 1601 Fish, white, in cheese sauce 

9270 Fisherman's pie, retail 

1603 Fish paste, NOT paté 

7799 Haddock, unsmoked, baked or grilled. NO butter 

7800 Haddock, unsmoked, baked or grilled, with butter 

PA322 87 

OTHER WHITE FISH; FISH DISHES

9327 Haddock bake with cheese sauce, potatoes & topping, frozen ready meal, e.g. Young’s 

7817 Haddock, unsmoked, poached in water 

7818 Haddock, unsmoked, poached in milk and butter 

9552 Haddock, unsmoked, poached in whole milk. NO butter 

7819 Haddock, smoked, poached in water, steamed, baked or grilled. NO butter 

7820 Haddock, smoked, poached in milk and butter 

9255 Haddock, smoked, baked or grilled. NO butter 

9256 Haddock smoked baked or grilled, with butter 

Hake, code as for cod 

9804 Halibut, grilled with butter; no bones or skin or leftover bones and weighed 

1448 Halibut, steamed or poached in water, no bones or skin, or leftover bones and skin weighed 

1449 Halibut, steamed or poached in water, leftover bones and skin not weighed 

Hoki, code as for cod 

1620 Kedgeree, i.e. white rice, smoked fish, hard boiled egg and parsley 

1451 Lemon sole, steamed or poached in water, no bones or skin, or leftover bone and skin weighed 

1452 Lemon sole, steamed or poached in water, leftover bones and skin not weighed 

9259 Lemon sole, grilled, NO added fat 

7821 Plaice, baked or grilled, NO butter, NO bones or skin, or leftover bones and skins weighed 

7822 Plaice, baked or grilled with butter, NO bones or skin, or leftover bones and skins weighed 

1462 Plaice, steamed or poached in water, no bones or skin, or leftover bones and skin weighed 

1463 Plaice, steamed or poached in water, leftover bones and skin not weighed 

Pollock, code as for cod 

9269 Skate grilled NO added fat; no skin and bones or leftover skin and bones weighed 

9539 Skate, poached in milk and butter; no skin or bones or leftover skin and bones weighed 

2820 Sushi, not vegetarian, e.g. M&S 

9316 White fish in cheese sauce in a pastry case, frozen ready meal, e.g. Birds Eye Cheese Normandy en Croute. 

9291 White fish with vegetables and cheese sauce, frozen ready meal, e.g. Birds Eye Tuscany Bake 

7823 Whiting, baked or grilled, NO butter, No bones or skin, or leftover bones and skins weighed 

7824 Whiting, baked or grilled with butter, NO bones or skin, or leftover bones and skins weighed 

1473 Whiting, steamed or poached in water, no bones, or leftover bones weighed 

1474 Whiting, steamed or poached in water, leftover bones not weighed 

PA322 88 

OTHER WHITE FISH; FISH DISHES

SHELLFISH 

1592 Abalone, canned, drained weight 

1596 Clams, canned, drained weight 

1564 Cockles, fresh, boiled, no shells, or leftover shells weighed. NOT canned or bottled 

7829 Cockles, canned, bottled, no shells 

1561 Crab, boiled, flesh only 

1562 Crab, boiled, leftover shell not weighed 

1563 Crab, canned, drained weight 

1565 Lobster, boiled, flesh only 

1566 Lobster, boiled, leftover shell not weighed 

1568 Mussels, fresh, boiled, no shells, or leftover shells weighed. NOT canned or bottled 

1569 Mussels, boiled, leftover shells not weighed 

8274 Mussels, bottled, no shells, drained weight. NOT canned 

7830 Mussels, canned, no shells, drained weight. NOT smoked 

8275 Mussels, smoked, canned, no shells, drained weight 

1571 Oysters, uncooked, flesh only 

1572 Oysters, uncooked, leftover shells not weighed 

8276 Oysters, smoked, canned, drained weight 

1573 Prawns, boiled; King prawns; fresh or frozen; boiled, flesh only 

1574 Prawns, boiled; King prawns; fresh or frozen; boiled, leftover shells not weighed 

1575 Prawns, canned, drained weight 

R 1641 Prawn biryani; prawn pilau; includes rice 

R 1621 Prawn chop suey 

R 1642 Prawn chow mein 

9328 Prawn curry with rice, frozen or chilled ready meal e.g. Iceland. NOT takeaway 

R 1643 Prawn curry; king prawn curry; NO rice. Includes takeaway prawn curry e.g.prawn madras. NOT 

Prawn curry with cream or coconut sauce. NOT prawn bhuna 

R 1646 Prawn curry; king prawn curry; with cream or coconut sauce; NO rice 

1576 Scallops, steamed, no shells, or leftover shells weighed 

Scampi - see “coated fish” 

PA322 89 

SHELLFISH

1578 Shrimps, boiled, flesh only 

1579 Shrimps, boiled, leftover shells not weighed 

1580 Shrimps, canned in brine, drained weight 

1577 Shrimps, potted in butter 

1588 Whelks, boiled, no shells, or leftover shells weighed 

1589 Whelks, boiled, leftover shells not weighed 

1590 Winkles, boiled, no shells, or leftover shells weighed 

1591 Winkles, boiled, leftover shells not weighed 

PA322 90 

SHELLFISH

FRUIT 

FRUIT - CANNED IN JUICE 

1974 Apricots, canned in fruit juice, fruit and juice 

1975 Apricots, canned in fruit juice, fruit only 

1984 Bilberries, canned, fruit only, NO juice 

8496 Blackberries, canned in juice, fruit and juice 

1984 Blackberries, canned in juice, fruit only 

8498 Cherries, canned in fruit juice, fruit and juice 

2628 Cherries, canned in fruit juice, fruit only, with or without stones 

Cherries, glace, maraschino, cocktail: see "Preserves" 

2030 Fruit salad; fruit cocktail; canned in fruit juice, fruit and juice 

2031 Fruit salad; fruit cocktail; canned in fruit juice, fruit only 

2049 Grapefruit, canned in fruit juice, fruit and juice 

2050 Grapefruit, canned in fruit juice, fruit only 

2076 Mandarin oranges, canned in fruit juice, fruit and juice 

2077 Mandarin oranges, canned in fruit juice, fruit only 

2108 Peaches, canned in fruit juice, fruit and juice 

2109 Peaches, canned in fruit juice, fruit only 

2161 Pears, canned in fruit juice, fruit and juice 

2162 Pears, canned in fruit juice, fruit only 

2121 Pineapple, canned in fruit juice, fruit and juice 

2122 Pineapple, canned in fruit juice, fruit only 

2140 Prunes, canned in natural juice, fruit and juice 

8803 Raspberries, canned in juice, fruit and juice 

9535 Strawberries, canned in juice, fruit and juice 

PA322 91 

FRUIT - CANNED IN JUICE

FRUIT - CANNED IN SYRUP 

1972 Apricots, canned in syrup, fruit and syrup 

1973 Apricots, canned in syrup, fruit only 

1988 Blackberries, canned in syrup, fruit and syrup 

8495 Blackberries, canned in syrup, fruit only 

1990 Breadfruit, canned, fruit only 

1999 Cherries, canned in syrup, fruit and syrup, with or without stones 

8497 Cherries, canned in syrup, fruit only 

2004 Currants, black, canned, fruit and syrup 

2018 Damsons, canned in syrup, fruit and syrup 

2028 Fruit salad; fruit cocktail; canned in syrup, fruit and syrup 

2029 Fruit salad; fruit cocktail; canned in syrup, fruit only 

6133 Fruitini, mixed fruit pieces in tropical fruit sauce, Del Monte ONLY 

2602 Gooseberries, canned, drained weight 

8501 Gooseberries, canned in syrup, fruit and syrup 

2621 Grapes, any, canned in syrup, fruit only 

2047 Grapefruit, canned in syrup, fruit and syrup 

2048 Grapefruit, canned in syrup, fruit only 

2131 Greengages, canned, in syrup, fruit and syrup 

2058 Guava, canned in syrup, fruit and syrup 

2059 Guava, canned in syrup, fruit only 

2060 Jackfruit, canned in syrup, fruit and syrup 

2062 Kumquats, canned in syrup, fruit and syrup 

2069 Loganberries, canned in syrup, fruit and syrup 

2070 Longan, canned in syrup, fruit and syrup 

2071 Loquats, canned in syrup, fruit and syrup 

2073 Lychees, canned in syrup, fruit and syrup 

2074 Mandarin oranges, canned in syrup, fruit and syrup 

2075 Mandarin oranges, canned in syrup, fruit only 

2079 Mangoes, canned in syrup, fruit and syrup 

PA322 92 

FRUIT - CANNED IN SYRUP

2100 Paw paw, canned in syrup, fruit and syrup 

2106 Peaches, canned in syrup, fruit and syrup 

2107 Peaches, canned in syrup, fruit only 

2115 Pears, canned in syrup, fruit and syrup 

2116 Pears, canned in syrup, fruit only 

2119 Pineapple, canned in syrup, fruit and syrup 

2120 Pineapple, canned in syrup, fruit only 

2131 Plums, canned in syrup, fruit and syrup 

2139 Prunes, canned in syrup, fruit and syrup 

2146 Raspberries, canned in syrup, fruit and syrup 

2151 Rhubarb, canned in syrup, fruit and syrup 

2154 Strawberries, canned in syrup, fruit and syrup 

PA322 93 

FRUIT - CANNED IN SYRUP

FRUIT - NOT CANNED 

NB: Fruit cooked etc. with an artificial sweetener should be coded as cooked without sugar. 

The artificial sweetener should be recorded and coded (food & brand) separately. 

1952 Apples, eating, raw, flesh and skin only, no core or leftover core weighed 

2601 Apples, eating, raw, flesh and skin only, leftover core not weighed 

1952 Apples, eating, raw, flesh, skin and core eaten 

1951 Apples, eating, raw, flesh only, no core or skin or leftover core and skin weighed 

1955 Apples, cooking, baked without sugar, no core or skin or leftover core and skin weighed 

1954 Apples, cooking, baked without sugar, flesh and skin, no core or leftover core weighed 

1957 Apples, cooking, baked with sugar, no core or skin or leftover core and skin weighed 

1956 Apples, cooking, baked with sugar, flesh and skin, no core or leftover core weighed 

1958 Apples, cooking, stewed without sugar, flesh and juice 

1959 Apples, cooking, stewed with sugar, flesh and juice 

1960 Apples, dried, uncooked, DRY WEIGHT 

1962 Apples, dried, stewed without sugar, flesh and juice 

1961 Apples, dried, stewed with sugar, flesh and juice 

R 2159 Apple sauce, NOT canned 

2160 Apple sauce, canned 

1963 Apricots, fresh, uncooked, no stones, or leftover stones weighed 

1964 Apricots, fresh, uncooked, leftover stones not weighed 

1965 Apricots, fresh, stewed without sugar, fruit and juice, no stones or leftover stones weighed 

1966 Apricots, fresh, stewed without sugar, fruit and juice, leftover stones not weighed 

1967 Apricots, fresh, stewed with sugar, fruit and juice, no stones or leftover stones weighed 

1968 Apricots, fresh, stewed with sugar, fruit and juice, leftover stones not weighed 

1969 Apricots, dried, uncooked, DRY WEIGHT. NOT ready to eat, semi-dried, "no need to soak" apricots 

1971 Apricots, dried, stewed without sugar, fruit and juice 

1970 Apricots, dried, stewed with sugar, fruit and juice 

8547 Apricots, ready to eat, "no need to soak", semi dried. NOT dried apricots or fresh apricots 

5235 Asian Pears (nashi) 

1976 Avocado pears, flesh only, leftover skin weighed 

1979 Banana chips, dried weight 

PA322 94 

FRUIT - NOT CANNED

1977 Bananas, raw, flesh only, no skin or leftover skin weighed 

1978 Bananas, raw, leftover skin not weighed 

4369 Banana, baked 

1980 Bilberries, raw 

1986 Bilberries, stewed without sugar, fruit and juice 

1987 Bilberries, stewed with sugar, fruit and juice 

1985 Blackberries, raw 

1986 Blackberries, stewed without sugar, fruit and juice 

1987 Blackberries, stewed with sugar, fruit and juice 

4005 Breadfruit, baked 

1991 Cherries, eating, raw, no stones, or leftover stones weighed 

1992 Cherries, eating, raw, leftover stones not weighed 

1995 Cherries, cooking, stewed without sugar, fruit and juice, no stones or leftover stones weighed 

1996 Cherries, cooking, stewed without sugar, fruit and juice, leftover stones not weighed 

1997 Cherries, cooking, stewed with sugar, fruit and juice, no stones or leftover stones weighed 

1998 Cherries, cooking, stewed with sugar, fruit and juice, leftover stones not weighed 

Clementines - see tangerines 

2152 Chicko; chico, Indian fruit, raw 

2011 Currants, dried weight 

2002 Currants, black, stewed without sugar, fruit and juice 

2003 Currants, black, stewed with sugar, fruit and juice 

2006 Currants, red, stewed without sugar, fruit and juice 

2007 Currants, red, stewed with sugar, fruit and juice 

2009 Currants, white, stewed without sugar, fruit and juice 

2010 Currants, white, stewed with sugar, fruit and juice 

2012 Custard apples, raw 

2015 Damsons, stewed without sugar, fruit and juice, no stones or leftover stones weighed 

2016 Damsons, stewed without sugar, fruit and juice, leftover stones not weighed 

2017 Damsons, stewed with sugar, fruit and juice, no stones, or leftover stones weighed 

2019 Damsons, stewed with sugar, fruit and juice, leftover stones not weighed 

PA322 95 

FRUIT - NOT CANNED

2021 Dates, dried no stones, or leftover stones weighed 

2022 Dates, dried, leftover stones not weighed 

2020 Dates, fresh, raw, no stones, or leftover stones weighed 

8502 Dates, fresh, raw, leftover stones not weighed 

2665 Dried mixed fruit 

2023 Figs, green, fresh, raw, whole fruit 

2024 Figs, dried, raw, DRY WEIGHT 

2025 Figs, dried, stewed without sugar, fruit and juice 

2026 Figs, dried, stewed with sugar, fruit and juice 

Fruit juices: see "Soft drinks, fruit and vegetable juices" 

Fruit pies: see "Cakes, buns and pastries" 

2034 Fruit salad, dried fruits, stewed without sugar, fruit and juice 

2033 Fruit salad, dried fruits, stewed with sugar, fruit and juice 

2036 Fruit salad, fresh, without sugar or syrup, fruit and juice 

2035 Fruit salad, fresh, with sugar or syrup, fruit and juice 

2037 Gooseberries, ripe/dessert, raw 

2039 Gooseberries, stewed without sugar, fruit and juice 

2040 Gooseberries, stewed with sugar, fruit and juice 

2041 Grapes, black, raw, flesh and skin only, no pips, or leftover pips weighed 

2042 Grapes, black, raw, flesh and skin, leftover pips not weighed 

2043 Grapes, white, raw, flesh and skin, no pips, or leftover pips weighed 

2044 Grapes, white, raw, whole grapes i.e. flesh, skin and/or pips 

2045 Grapefruit, raw, flesh only, no peel or pips, or leftover peel and pips weighed 

2046 Grapefruit, whole fruit; leftover peel and pips not weighed 

2051 Greengages, raw, no stones, or leftover stones weighed 

2052 Greengages, raw, leftover stones not weighed 

2053 Greengages, stewed without sugar, fruit and juice, no stones or leftover stones weighed 

2054 Greengages, stewed without sugar, fruit and juice, leftover stones not weighed 

2055 Greengages, stewed with sugar, fruit and juice, no stones or leftover stones weighed 

2056 Greengages, stewed with sugar, fruit and juice, leftover stones not weighed 

PA322 96 

FRUIT - NOT CANNED

2057 Guava, fresh, raw 

2061 Kiwi fruit, fresh, no skin or leftover skin weighed 

2063 Lemons, raw, weight includes juice, flesh and peel, leftover peel not weighed 

2065 Lime, fresh, juice only, no peel or flesh or leftover peel and flesh weighed 

2066 Loganberries, raw 

2067 Loganberries, stewed without sugar, fruit and juice 

2068 Loganberries, stewed with sugar, fruit and juice 

2072 Lychees, raw, flesh only, no skin or stones, or leftover skin and stones weighed 

Mandarins - see tangerines 

2078 Mangoes, fresh, flesh only, no stone or skin or leftover stone and skin weighed 

2080 Medlars, raw, flesh only 

2081 Melons, Cantaloupe, Charantais (orange flesh), flesh only, no skin or seeds, or leftover skin and 

seeds weighed 

2082 Melons, Cantaloupe, Charantais (orange flesh), leftover skin not weighed 

2083 Melons, honeydew, Galia, Ogen (yellow or green flesh), flesh only, no skin or seeds, or leftover skin 

and seeds weighed 

2084 Melons, honeydew, Galia, Ogen (yellow or green flesh), leftover skin not weighed 

2085 Watermelon, flesh only, no skin or seeds, or leftover skin and seeds weighed 

2086 Watermelon, leftover skin not weighed 

2087 Mulberries, raw 

2088 Nectarines, raw, flesh and skin only, no stones, or leftover stones weighed 

2089 Nectarines, raw, flesh and skin only, leftover stones not weighed 

2090 Olives, in brine, flesh and skin only, no stones, or leftover stones weighed; stuffed olives 

2091 Olives, in brine, leftover stones not weighed 

2092 Oranges, raw, flesh only, no peel or pips, or leftover peel and pips weighed 

2093 Oranges, raw, leftover peel and pips not weighed 

2095 Ortaniques, fresh, flesh only, no peel or pips, or leftover peel and pips weighed 

2096 Passion fruit, raw, juice 

2097 Passion fruit, raw, flesh and seeds only, no skin or leftover skin weighed 

2098 Passion fruit, raw, leftover skin and pips not weighed 

2099 Paw paw; papaya; fresh, flesh only 

PA322 97 

FRUIT - NOT CANNED

2101 Peaches, fresh, flesh and skin only, no stones, or leftover stones weighed 

2102 Peaches, fresh, leftover stones not weighed 

2104 Peaches, dried, stewed without sugar, fruit and juice 

2105 Peaches, dried, stewed with sugar, fruit and juice 

2110 Pears, eating, raw, flesh only, no skin or core or leftover skin and core weighed 

2111 Pears, eating, raw, flesh only. leftover skin and core not weighed 

2240 Pears, eating, raw, flesh and skin, no core or leftover core weighed 

2241 Pears, eating, raw, flesh and skin, leftover core not weighed 

2240 Pears, eating, raw, flesh, skin and core eaten 

2113 Pears, cooking, stewed without sugar, fruit and juice 

2114 Pears, cooking, stewed with sugar, fruit and juice 

2711 Physalis (cape gooseberry) 

2117 Pineapple, fresh, flesh only, no skin or leftover skin weighed 

2118 Pineapple, fresh, leftover skin not weighed 

7093 Pineapple, dried 

2123 Plums, dessert, e.g. Victoria, raw, flesh and skin only, no stones or leftover stones weighed 

2124 Plums, dessert, e.g. Victoria, raw, leftover stones not weighed 

2127 Plums, cooking, stewed without sugar, fruit and juice, no stones or leftover stones weighed 

2128 Plums, cooking, stewed without sugar, fruit and juice, leftover stones NOT weighed 

2129 Plums, cooking, stewed with sugar, fruit and juice, no stones or leftover stones weighed 

2130 Plums, cooking, stewed with sugar, fruit and juice, leftover stones not weighed 

2132 Pomegranate, raw, juice only, no skin or seeds, or leftover skin and seeds weighed 

9564 Pomegranate, flesh and seeds; leftover skin not weighed 

2133 Prunes, dried, uncooked, no stones, or leftover stones weighed. NOT semi-dried, ready to eat prunes 

2134 Prunes, dried, uncooked, leftover stones not weighed 

2135 Prunes, dried, stewed without sugar, fruit and juice, no stones or leftover stones weighed 

2136 Prunes, dried, stewed without sugar, fruit and juice, leftover stones not weighed 

2137 Prunes, dried, stewed with sugar, fruit and juice, no stones or leftover stones weighed 

2138 Prunes, dried, stewed with sugar, fruit and juice, leftover stones not weighed 

8558 Prunes, ready to eat, semi-dried, "no need to soak". NOT dried prunes 

2142 Raisins, dried weight 

PA322 98 

FRUIT - NOT CANNED

2143 Raspberries, raw 

2144 Raspberries, stewed without sugar, fruit and juice 

2145 Raspberries, stewed with sugar, fruit and juice 

2147 Raspberries, frozen, as served, NO sugar 

Redcurrants: see currants 

2149 Rhubarb, stewed without sugar, fruit and juice 

2150 Rhubarb, stewed with sugar, fruit and juice 

2152 Sapota; noiseberry fruits; raw 

Satsumas: see tangerines 

2153 Strawberries, raw, NO sugar 

2155 Strawberries, frozen, as served, NO sugar 

2156 Sultanas, dried weight 

6889 Tamarinds, raw 

2157 Tangerines; mandarins; clementines; satsumas; Temples; Wilkins; raw, flesh and juice only, no peel or pips, 

or leftover peel and pips weighed 

2158 Tangerines; mandarins; clementines; satsumas; Temples; Wilkins; raw, leftover peel and pips not weighed 

PA322 99 

FRUIT - NOT CANNED

MEAT, MEAT DISHES, MEAT PRODUCTS AND OFFAL 

BACON 

N.B. DRY FRIED = FRIED WITH NO ADDED FAT 

5407 Bacon, lean, grilled or dry fried, cut unspecified, smoked or unsmoked 

8232 Collar joint, smoked, boiled, lean and fat 

901 Collar joint, NOT smoked, boiled, lean and fat 

8233 Gammon joint; gammon steaks; smoked, boiled, lean and fat 

903 Gammon joint, gammon steaks; NOT smoked, boiled, lean and fat 

8234 Gammon joint, gammon steaks; smoked, boiled, lean only 

904 Gammon joint, gammon steaks; NOT smoked, boiled, lean only 

8237 Rashers, back, smoked, fried, lean and fat 

910 Rashers, back, NOT smoked, fried, lean and fat 

8238 Rashers, back, smoked, grilled or dry fried, lean and fat 

914 Rashers, back, NOT smoked, grilled or dry fried, lean and fat 

9410 Rashers, back, smoked, grilled or dry fried, extra trimmed 

9464 Rashers, back, NOT smoked, grilled or dry fried, extra trimmed 

9411 Rashers, back, reduced fat and reduced salt, smoked, grilled or dry fried, e.g. Sainsbury’s extra trimmed 

low salt 

9412 Rashers, back, reduced fat and reduced salt, NOT smoked, grilled or dry fried, e.g. Danepak, lean 

and low 

Rashers, belly; see “Pork” and “Pork dishes” 

8239 Rashers, gammon, smoked, grilled or dry fried, lean and fat 

906 Rashers, gammon, NOT smoked, grilled or dry fried, lean and fat 

8240 Rashers, gammon, smoked, grilled or dry fried, lean only 

907 Rashers, gammon, NOT smoked, grilled or dry fried, lean only 

8241 Rashers, middle; side; smoked, fried, lean and fat 

911 Rashers, middle; side; NOT smoked, fried, lean and fat 

8242 Rashers, middle; side; smoked, grilled or dry fried, lean and fat 

915 Rashers, middle; side; NOT smoked, grilled or dry fried, lean and fat 

8243 Rashers, streaky, smoked, fried, lean and fat 

912 Rashers, streaky, NOT smoked, fried, lean and fat 

PA322 100 

BACON

8244 Rashers, streaky, smoked, grilled or dry fried, lean and fat 

916 Rashers, streaky, NOT smoked, grilled or dry fried, lean and fat 

8245 Rashers, any other cut, NOT gammon, back, middle, streaky, smoked, grilled or dry fried, lean and fat 

913 Rashers, any other cut, NOT gammon, back, middle, streaky, NOT smoked, grilled or dry fried, lean 

and fat 

909 Rashers, cut unspecified, NOT smoked, fried, lean and fat 

8246 Rashers, cut unspecified, smoked, fried, lean and fat 

8247 Rashers, cut unspecified, smoked, grilled or dry fried, lean and fat 

908 Rashers, cut unspecified, NOT smoked, grilled or dry fried, lean and fat 

9414 Bacon Steaks; chops; loin, smoked, grilled, e.g. Somerfield cured pork loin steaks, Asda bacon chops 

9413 Bacon Steaks; chops; loin, NOT smoked, grilled, e.g. Tesco bacon chops, Danepak boneless chops 

PA322 101 

BACON

BEEF 

9416 Braising steak; chuck steak; braised, lean and fat 

9417 Braising steak; chuck steak; braised, lean only 

935 Brisket, boiled, lean and fat 

9415 Brisket, boiled, lean only 

936 Brisket, pot-roasted or braised, lean and fat 

9418 Fillet steak, fried, lean only 

9419 Fillet steak, grilled, lean only 

9420 Flank; top rump, pot-roast or braised, lean and fat 

9421 Flank; top rump, pot-roast or braised, lean only 

938 Fore-rib; rib-roast, roast, lean and fat 

939 Fore-rib; rib-roast, roast, lean only 

941 Minced beef, stewed, fat not skimmed, NOT extra lean mince. NOT canned 

942 Minced beef, stewed, fat skimmed, includes extra lean mince. NOT canned 

5309 Roast beef; cooked beef slices, prepacked or from delicatessen 

950 Rump steak, fried, lean and fat 

951 Rump steak, fried, lean only 

952 Rump steak, grilled, lean and fat 

953 Rump steak, grilled, lean only 

9422 Silverside, not salted, pot-roasted or braised, lean and fat 

9423 Silverside, not salted, pot-roasted or braised, lean only 

954 Silverside, salted, boiled, lean and fat 

955 Silverside, salted, boiled, lean only 

957 Sirloin joint, roast, lean and fat 

958 Sirloin joint, roast, lean only 

9424 Sirloin steak, fried, lean and fat 

9425 Sirloin steak, fried, lean only 

9426 Sirloin steak, grilled, lean and fat 

9427 Sirloin steak, grilled, lean only 

960 Stewing steak, stewed, lean and fat, no gravy. NOT canned 

PA322 102 

BEEF

971 Stewing steak, stewed, lean only, no gravy. NOT canned 

969 Topside, roast, lean and fat 

970 Topside, roast, lean only 

BEEF DISHES 

R 1319 Beef and vegetable curry; NO rice 

R 1329 Beef biryani or pilau; includes rice 

R 5310 Beef casserole, made with cook in sauce 

5311 Beef casserole, frozen or chilled. Ready meal; beef in tomato gravy and vegetables. No potato, e.g. Marks 

& Spencers braised steak, beef bourguignon, beef goulash. No rice 

R 1317 Beef chow mein. 

9318 Beef curry with rice frozen or chilled ready meal, e.g. Birds Eye Menu Master 

5312 Beef curry, frozen or chilled. Ready meal. No rice 

R 1328 Beef curry with cream or coconut sauce; NO rice 

1318 Beef curry, Vesta only, as served; NO rice 

2719 Beef in black bean sauce, takeaway 

5313 Beef hot pot with potato. Ready meal, e.g. Birds Eye 

1231 Beef, minced, in gravy canned 

1232 Beef, minced, pie filling canned 

1233 Beef, minced, pie filling, with onion, reformed meat canned 

1234 Beef, pie filling, reformed meat; canned 

1320 Beef, roast dinner; roast beef platter frozen, purchased, ready meal with Yorkshire pudding, potatoes, 

and vegetables. 

1321 Beef, roast, in gravy, frozen, or chilled purchased, ready meal. e.g. Birds Eye, No vegetables. 

9465 Beef stew and dumplings, frozen or chilled ready meal, e.g. Birds Eye 

R 9810 Beef stew and dumplings, homemade 

R 961 Beef stew, stewed, fat NOT skimmed, in thickened gravy, with carrots but NOT potatoes. NOT canned 

R 962 Beef stew, stewed, fat skimmed, in thickened gravy, with carrots but NOT potatoes. NOT canned 

R 963 Beef stew, stewed, fat NOT skimmed, in thickened gravy with carrots and potatoes. NOT canned 

R 964 Beef stew, stewed, fat skimmed, in thickened gravy, with carrots and potatoes. NOT canned 

R 1323 Bolognese sauce; made with minced beef, onion, tomatoes, carrots, homemade 

R 5314 Bolognese sauce made with bottled pasta sauce 

PA322 103 

BEEF AND BEEF DISHES

7780 Bolognese sauce, canned 

1324 Cannelloni, purchased; with meat filling. NOT Vegetarian cannelloni 

R 1325 Chilli con carne; homemade; made with minced beef, red kidney beans, onion, tomatoes, green pepper. 

Not canned; not ready meal. NO rice. 

7779 Chilli con carne, canned. NO rice 

9244 Chilli con carne with rice, ready meal, frozen or chilled, purchased 

5315 Chilli con carne. NO rice. Ready meal, frozen or chilled 

R 1332 Chop suey, with beef 

R 1317 Chow mein, with beef 

R 1357 Cottage pie; homemade with minced beef; mashed potato with NO added butter or margarine 

R 1365 Cottage pie; homemade with minced beef; mashed potato with added butter or margarine 

1356 Cottage pie with minced beef; purchased, frozen or chilled ready meal 

R 9347 Cottage pie; homemade with extra lean minced beef, mashed potato with no added fat 

Cottage Pie, made with lamb - see Shepherds Pie 

9155 Extra lean stewing steak in gravy canned 

R 1348 Lasagne, homemade, with beef. NOT vegetarian lasagne 

1347 Lasagne, purchased, frozen or chilled ready meal, with meat sauce. NOT vegetarian or chicken lasagne 

9359 Meatballs in gravy. Ready meal with mashed potato, e.g. Birds Eye 

7782 Meatballs and pasta/baked beans, canned e.g. Campbell’s 

1244 Meatballs in gravy, canned 

3011 Mexican chilli with deep fried potato wedges, ready meal, e.g. Weight Watchers 

943 Minced beef, stewed, fat NOT skimmed with onions in thickened gravy. NO other vegetables. NOT canned 

944 Minced beef, stewed, fat skimmed with onions in thickened gravy. NO other vegetables, NOT canned. 

Includes extra lean mince 

R 945 Minced beef, stewed, fat NOT skimmed with onions and carrots in thickened gravy, with vegetables 

but NOT potatoes, NOT canned 

R 946 Minced beef, stewed, fat skimmed with onions and carrots in thickened gravy, with vegetables but NOT 

potatoes, NOT canned. Includes extra lean mince. 

R 947 Minced beef, stewed, fat NOT skimmed, in thickened gravy, with onions, carrots and potatoes. NOT canned 

R 948 Minced beef, stewed, fat skimmed, in thickened gravy, with onions, carrots and potatoes. NOT canned. 

Includes extra lean mince. 

R 1350 Moussaka, made with minced beef, potatoes, and cheese sauce 

R 1364 Moussaka, made with minced beef, aubergines, and cheese sauce. No potato 

PA322 104 

BEEF DISHES

3756 Pancakes savoury, minced beef filling, crispy coated, fried in blended vegetable oil, purchased, e.g. Findus 

8644 Pancakes savoury, minced beef filling, crispy coated, grilled, purchased, e.g. Findus 

Shepherds pie, made with beef - see cottage pie 

9245 Spaghetti Bolognese, beef, frozen or chilled, ready meal. Purchased. 

9700 Steak in red wine with potatoes and vegetables. Ready meal, e.g. Birds Eye 

966 Stewing steak and kidney, stewed, fat NOT skimmed, in thickened gravy. NOT canned 

967 Stewing steak and kidney, stewed, fat skimmed, in thickened gravy. NOT canned 

9155 Stewing steak in gravy - extra lean, canned 

1243 Stewed steak, in gravy, pie filling, canned 

1244 Stewed steak, in gravy, canned; meat balls in gravy 

PA322 105 

BEEF DISHES

BURGERS, GRILL STEAKS AND KEBABS 

Burgers 

1268 Beefburgers and onion; hamburgers and onion; fried. NOT 100 % meat. NOT canned, NOT low fat 

beefburgers, NOT burger in a bun 

8265 Beefburgers and onion; hamburgers and onion; grilled. NOT 100 % meat. NOT canned, NOT low fat 

beefburgers, NOT burger in a bun 

1270 Beefburger; hamburger; economy or other, fried, with or without onion. NOT canned, NOT low fat 

beefburgers. 

8266 Beefburger; hamburger; economy or other, grilled, with or without onion. NOT canned, NOT low fat 

beefburgers 

1266 Beefburgers: hamburgers; purchased, 100 % meat only, fried. NOT canned, NOT low fat beefburgers, 

NOT burger in a bun 

8264 Beefburgers: hamburgers; purchased, 100 % meat only, grilled. NOT canned, NOT low fat beefburgers, 


1316 Beefburgers, in batter, deep fried, purchased, takeaway 

1264 Beefburgers, in gravy, canned 

8263 Beefburgers, low fat, fried 

1382 Beefburgers, low fat, grilled 

Chicken burgers etc: see “coated chicken” 

1289 Lamb burgers; grill steaks; fried or grilled, e.g. Dale 

Burgers in a bun 

1340 Big Mac ONLY 

5306 Burger King Double Whopper ONLY 

5307 Burger King Double Whopper with cheese ONLY 

5304 Burger King Whopper ONLY 

5305 Burger King Whopper with cheese ONLY 

1333 Cheeseburger; beefburger with cheese in a bun; takeaway. NOT quarter pounder 

1339 Cheeseburger; beefburger with cheese in a bun; takeaway, quarter pounder 

1330 Hamburger in a bun; beefburger in a bun; takeaway. NOT quarter pounder 

1336 Hamburger in a bun; beefburger in a bun; takeaway, quarter pounder 

PA322 106 

BURGERS

Grill steaks 

1289 Grill steaks, beef, fried or grilled 

7794 Grill steaks, beef only, low fat, grilled 

7795 Grill steaks, beef only, low fat, fried 

1289 Lamb burgers; grill steaks; fried or grilled, e.g. Dale 

Kebabs 

1342 Kebab, doner; sliced lamb and salad in pitta; takeaway 

8146 Kebab, doner; sliced lamb in pitta, NO salad; takeaway 

1343 Kebab, kofte; spiced sausage and salad in pitta; takeaway 

1344 Kebab, shish; skewered lamb and salad in pitta; takeaway 

PA322 107 

GRILL STEAKS AND KEBABS

CHICKEN 

This section is divided into subsections as follows:- 

A. COATED CHICKEN 

B. FRIED CHICKEN, NOT BREADED 

C. BARBECUED STYLE CHICKEN 

D. GRILLED CHICKEN 

E. ROAST CHICKEN 

F. CASSEROLED AND STEWED CHICKEN 

G. CHICKEN PRODUCTS AND DISHES 

A. COATED CHICKEN 

Chicken, Coated in Egg and Breadcrumbs 

9287 Chicken breast, without skin, coated in egg and breadcrumbs, fresh, frozen or chilled, grilled or baked. 

No added fat. No bones or leftover bones weighed 

8250 Chicken breast without skin, coated in egg and breadcrumbs, fresh, chilled or frozen, fried in blended 

vegetable oil. No bones or leftover bones weighed 

8253 Chicken breast, without skin, coated in egg and breadcrumbs, fresh, chilled or frozen, fried in 

polyunsaturated oil. No bones or leftover bones weighed 

8252 Chicken breast, without skin, coated in egg and breadcrumbs, fresh, chilled or frozen, fried in lard. No bones 

or leftover bones weighed 

1078 Chicken, NOT breast, without skin, coated in egg and breadcrumbs, fried in blended vegetable oil. No bones 

or leftover bones weighed 

1079 Chicken, NOT breast, without skin, coated in egg and breadcrumbs, fried in blended vegetable oil. 

Leftover bones not weighed 

1082 Chicken, NOT breast, without skin, coated in egg and breadcrumbs, fried in lard. No bones or leftover 

bones weighed 

1083 Chicken, NOT breast, without skin, coated in egg and breadcrumbs, fried in lard. Leftover bones not 

weighed 

1084 Chicken, NOT breast, without skin, coated in egg and breadcrumbs, fried in polyunsaturated oil. No 

bones or leftover bones weighed 

1085 Chicken, NOT breast, without skin, coated in egg and breadcrumbs, fried in polyunsaturated oil. Leftover 

bones not weighed 

5346 Chicken, NOT breast, without skin, coated in egg and breadcrumbs, fresh, chilled or frozen, grilled or 

baked. NO added fat. Leftover bones not weighed 

PA322 108 

CHICKEN

Chicken burgers 

2672 Chicken burgers, coated in crumbs or batter, frozen or chilled, e.g. Bird’s Eye, grilled or baked. NO 

added fat. NOT burger in a bun 

1109 Chicken burgers, coated in crumbs or batter, frozen or chilled, e.g. Bird’s Eye, fried in blended vegetable oil. 


1111 Chicken burgers, coated in crumbs or batter, frozen or chilled, e.g. Bird’s Eye, fried in lard. 


1112 Chicken burgers, coated in crumbs or batter, frozen or chilled, e.g. Bird’s Eye, fried in polyunsaturated oil. 


5262 Chicken burger in a bun, takeaway, includes chicken burger, bun, lettuce and mayonnaise, e.g. McDonald’s, 

KFC and Wimpy. NOT KFC Zinger Tower burger 

2955 Zinger Tower burger, including cheese & hash brown, KFC ONLY 

Chicken Fingers; Pieces; Goujons 

8258 Chicken fingers; pieces, coated in crumbs or batter, grilled or baked. No added fat, e.g. Bird’s Eye 

Chicksticks 

8254 Chicken fingers; pieces, coated in crumbs or batter, fried in blended vegetable oil, e.g. Bird’s Eye Chicksticks 

8256 Chicken fingers; pieces, coated in crumbs or batter, fried in lard, e.g. Bird’s Eye Chicksticks 

8257 Chicken fingers; pieces, coated in crumbs or batter, fried in polyunsaturated oil, e.g. Bird’s Eye Chicksticks 

5263 Chicken goujons; chicken pieces in breadcrumbs, fresh or chilled, grilled or oven baked 

1115 Chicken nuggetts, from takeaway, e.g. McDonald’s, Kentucky Dippers, Burger King Pick Em Ups. 

Includes chicken balls, Chinese (sweet and sour) 

Coated chicken with filling 

3680 Chicken Kiev, NOT Mini Chicken Kiev, breaded chicken with garlic butter centre, oven baked, purchased, 

e.g. Bernard Matthews Kiev Supreme 

8259 Chicken Kiev Mini, small pieces of breaded chicken with garlic butter centre, oven baked or grilled, 

purchased, e.g. Bernard Matthews Mini Kievs 

5264 Chicken, breaded, with cheese and vegetable filling, chilled or frozen, oven baked, e.g. Tesco chicken 

with creamy cheese and broccoli in breadcrumbs, Sainsbury’s boneless chicken with broccoli and cheese, Sun 

Valley chicken kiev with cheese and mushroom 

Takeaway coated chicken 

1086 Takeaway chicken portions, coated in batter and deep fried, e.g. Kentucky Fried Chicken, Favorite 

Fried Chicken, Perfect Fried Chicken. No bones or leftover bone weighed 

1087 Takeaway chicken portions, coated in batter and deep fried, e.g. Kentucky Fried Chicken, Favorite 

Fried Chicken, Perfect Fried Chicken. Leftover bones not weighed 

PA322 109 

CHICKEN

5262 Chicken burger, takeaway, includes chicken burger, bun, lettuce and mayonnaise, e.g. McDonald’s, 

KFC and Wimpy. NOT KFC Zinger Tower burger 

1115 Chicken nuggetts, from takeaway, e.g. McDonald’s, Kentucky Dippers, Burger King Pick Em Ups. 

Includes chicken balls from sweet and sour chicken 

2955 Zinger Tower burger, including cheese & hash brown, KFC ONLY 

B. FRIED CHICKEN, NOT BREADED 

5265 Chicken breast strips, stir fried in polyunsaturated oil 

9094 Chicken breast strips, stir fried in olive oil 

1070 Chicken breast, no skin, uncoated or coated in flour only, fried in blended vegetable oil. No bones or 

leftover bones weighed 

1071 Chicken breast, no skin, uncoated or coated in flour only, fried in blended vegetable oil, leftover bones not 

weighed 

1074 Chicken breast, no skin, uncoated or coated in flour only, fried in lard, no bones or leftover bones weighed 

1075 Chicken breast, no skin, uncoated or coated in flour only, fried in lard. Leftover bones not weighed 

1076 Chicken breast, no skin, uncoated or coated in flour only, fried in polyunsaturated oil. No bones or 

leftover 

bones weighed 

1077 Chicken breast, no skin, uncoated or coated in flour only, fried in polyunsaturated oil. Leftover bones not 

weighed 

5171 Chicken breast, no skin, uncoated or coated in flour only, fried in olive oil. No bones or leftover bones 

weighed 

5266 Chicken portion, with skin, uncoated or coated in flour only, deep fried in blended vegetable oil. No 

bones or leftover bones weighed. Includes from chip shop or takeaway 

5267 Chicken portion, with skin, uncoated or coated in flour, deep fried in blended vegetable oil. Leftover 

bones not weighed. Includes from chip shop or takeaway 

C. BARBECUED STYLE CHICKEN 

5268 Chicken wings, marinated, barbecued or grilled, e.g. Tesco’s Hot & Spicy, Asda, Safeway Chinese style 

2705 Chicken leg, marinated, barbecued or grilled, meat only 

5269 Chicken breast, marinated in garlic and herbs, chilled or frozen, oven baked 

D. GRILLED CHICKEN 

5127 Chicken breast, meat only, no skin, grilled, no added fat 

5128 Chicken breast, meat and skin, grilled, no added fat 

E. ROAST CHICKEN 

1088 Chicken, roast, light and dark meat only, no skin, no bones or leftover bones weighed 

1089 Chicken, roast, light and dark meat and skin, no bones or leftover bones weighed 

PA322 110

PA322 111 

CHICKEN

1092 Chicken, roast, light and dark meat and skin, leftover bone not weighed 

1090 Chicken, roast, light meat only, no skin, no bones or leftover bones weighed 

1372 Chicken, roast, light meat and skin, no bones or leftover bones weighed 

1091 Chicken, roast, dark meat only, no skin, no bones or leftover bones weighed 

1374 Chicken, roast, dark meat and skin, no bones or leftover bones weighed 

1093 Chicken, roast, dark meat and skin, leftover bones not weighed 

1372 Chicken, wing quarter, roast, meat and skin, no bones or leftover bones weighed 

1092 Chicken, wing quarter, roast, meat and skin, leftover bones not weighed 

1374 Chicken, leg quarter, thigh, roast, meat and skin, no bones or leftover bones weighed 

1093 Chicken, leg quarter, thigh, roast, meat and skin, leftover bones not weighed 

5270 Chicken drumsticks, roast, meat only, no bone or leftover bone weighed 

5271 Chicken drumsticks, roast, meat and skin, no bone or leftover bone weighed 

5272 Chicken drumsticks, roast, meat and skin, leftover bone not weighed 

F. CASSEROLED AND STEWED CHICKEN 

1068 Chicken breast, casseroled, meat only, no skin, no bones or leftover bones weighed 

5273 Chicken breast, casseroled, with skin, no bones or leftover bone weighed 

5274 Chicken breast, casseroled, with skin, leftover bones not weighed 

1069 Chicken thighs, casseroled, meat only, no skin, no bones or leftover bones weighed 

5275 Chicken thighs, casseroled, with skin, no bones or leftover bones weighed 

5276 Chicken thighs, casseroled, with skin, leftover bones not weighed 

5277 Chicken leg quarter, casseroled, meat only, no skin, no bones or leftover bones weighed 

1375 Chicken leg quarter, casseroled, with skin, no bones or leftover bones weighed 

1095 Chicken leg quarter, casseroled, with skin, leftover bones not weighed 

5278 Chicken wing quarter, casseroled, meat only, no bones or leftover bone weighed 

1373 Chicken wing quarter, casseroled, with skin, no bones or leftover bones weighed 

1094 Chicken wing quarter, casseroled, with skin, leftover bone not weighed 

1067 Chicken, casseroled, cut unspecified, light and dark meat, no skin, no bones or leftover bones weighed 

R 1096 Chicken, giblets, NOT just livers, cooked 

PA322 112 

CHICKEN

G. CHICKEN DISHES, INCLUDING CANNED CHICKEN 

R 1098 Chicken biryani, no rice. NOT takeaway 

6991 Chicken biryani, with rice, takeaway 

5279 Chicken casserole, ready meal (chicken in tomato/gravy sauce with vegetables), no rice, e.g. Marks & 

Spencers chicken and mushroom casserole, sweet ‘n’ sour chicken, chicken jalfrezi, chicken creole 

R 1099 Chicken casserole, meat only, no skin, in thickened gravy, with vegetables, no bones or leftover bones 

weighed 

R 1100 Chicken casserole, meat only, no skin, in thickened gravy, with vegetables, leftover bones not weighed 

1101 Chicken casserole, canned, e.g. Tyne 

R 5280 Chicken Chasseur, no bones or leftover bones weighed 

7777 Chicken, sweet and sour, no bones or leftover bones weighed. Includes takeaway sweet and sour chicken 

2734 Chicken, sweet and sour, low fat, e.g. Asda Healthy Choice 

1366 Chicken chop suey, takeaway 

1102 Chicken chow mein, Vesta only, ready meal, weight as served, complete meal 

1367 Chicken chow mein, takeaway. Not Vesta 

1106 Chicken curry, Vesta only, weight as served. NO rice 

1103 Chicken curry, canned. NO rice, e.g. Uncle Ben’s Chicken Korma or Tikka Masala, Tyne Chicken 

Curry 

9386 Chicken curry; Masala; tikka masala, ready meal, frozen or chilled, with rice. NOT takeaway 

9387 Chicken curry; Masala, tikka masala, ready meal, frozen or chilled, no rice. NOT takeaway 

R 5281 Chicken curry, made with canned/bottled curry sauce, no rice. NOT takeaway 

R 1104 Chicken curry with vegetables, no skin, no bones or leftover bones weighed, no rice. NOT takeaway 

R 1105 Chicken curry with vegetables, with skin, leftover bones not weighed, no rice. NOT takeaway 

R 1363 Chicken curry, Korma style with cream or coconut sauce, no bones or leftover bones weighed, no rice. NOT 

takeaway 

R 1362 Chicken curry, Korma style with cream or coconut sauce, leftover bones not weighed, no rice. NOT takeaway 

6988 Chicken curry, Korma style with cream or coconut sauce, no rice, takeaway 

5290 Chicken curry, takeaway e.g. chicken vindaloo, chicken dupiaza. NOT chicken korma, tandoori, tikka or 

tikka masala, chicken biryani, dhansak or jalfrezi 

R 5282 Chicken fricassee, made with cream, no bones or leftover bones weighed, no rice 

6993 Chicken fried rice, Chinese takeaway 

2724 Chicken Jalfrezi curry, no rice, takeaway 

R 7778 Chicken lasagne 

8260 Chicken pancake, frozen, fried in blended vegetable oil, e.g. Findus 

PA322 113

R 5283 Chicken risotto, made with butter 

PA322 114 

CHICKEN DISHES 

1116 Chicken roast dinner; roast chicken platter, frozen ready meal with potatoes, vegetables and stuffing, e.g. 

Birds Eye 

1117 Chicken, roast in gravy, frozen, purchased, no vegetables or potatoes, e.g. Bird’s Eye 

1126 Chicken roll, with or without stuffing, canned 

1127 Chicken roll, with or without stuffing, NOT canned 

5494 Chicken satay, takeaway (Thai dish of marinated chicken with peanut satay sauce) 

5284 Chicken slices, prepacked or delicatessen, includes wafer thin sliced chicken. NOT smoked 

5285 Chicken slices, smoked, prepacked or delicatessen, includes wafer thin sliced smoked chicken 

1125 Chicken spread; chicken paste; NOT canned, e.g. Shiphams 

2661 Chicken stir fry, with rice, ready meal, frozen, e.g. Ross Oriental Express Indian/ Chinese chicken, 

Iceland Chinese chicken 

R 5286 Chicken breast strips, stir fried, with peppers, onions and mushrooms in polyunsaturated oil 

R 5287 Chicken breast strips, stir fried, with peppers, onions and mushrooms in olive oil 

R 5288 Chicken breast strips, stir fried, with mushrooms and cashew nuts in polyunsaturated oil 

R 5289 Chicken breast strips, stir fried, with peppers in black bean sauce in polyunsaturated oil 

1108 Chicken, in white sauce, canned 

9565 Chicken in white sauce with vegetables/ham with rice, ready meal 

R 1107 Chicken supreme; creamed chicken; chicken in white wine sauce; no bones or leftover bones weighed. 

NOT canned. NOT chicken fricassee 

R 1123 Chicken tandoori, no bones or leftover bones weighed 

R 1124 Chicken tandoori, leftover bones not weighed 

1122 Chicken tikka, i.e. Indian spiced chicken , grilled, no bones or leftover bones weighed, includes takeaway 

chicken tikka. NOT chicken tikka masala 

6989 Chicken tikka masala, takeaway 

5290 Chicken Vindaloo, takeaway, no rice 

CHICKEN DISHES

HAM 

1236 Ham, canned in juice, canned in jelly 

9508 Ham, prepacked or from delicatessen or butcher, any cut, includes premium or superior ham, dry 

cure, Wiltshire type cure, honey roast/honey glazed, wafer thin ham. NOT smoked, NOT canned. 

9509 Ham, prepacked or from delicatessen or butcher, any cut, includes premium or superior ham, dry 

cure, Wiltshire type cure, honey roast/honey glazed, wafer thin ham, smoked. NOT canned. 

9385 Pork shoulder; shoulder ham, prepacked or from delicatessen or butcher, NOT smoked, NOT ham 

PA322 115 

HAM

LAMB 

1055 Breast of lamb, roast, lean and fat, no bone, or leftover bone weighed 

1019 Breast of lamb, roast, lean and fat, leftover bone not weighed 

977 Breast of lamb, roast, lean only, no bone, or leftover bone weighed 

1018 Breast of lamb, roast, lean only, leftover bone not weighed 

978 Breast of lamb, roast, stuffed 

984 Chump chops; steaks, grilled or fried, lean and fat, no bone, or leftover bone weighed 

985 Chump chops; steaks, grilled or fried, lean and fat, leftover bone not weighed 

986 Chump chops; steaks, grilled or fried, lean only, no bone, or leftover bone weighed 

987 Chump chops; steaks, grilled or fried, lean only, leftover bone not weighed 

994 Cutlets; best end of neck; noisettes, grilled or fried, lean and fat, no bone, or leftover bone weighed 

995 Cutlets; best end of neck, grilled or fried, lean and fat, leftover bone not weighed 

996 Cutlets; best end of neck; noisettes, grilled or fried, lean only, no bone, or leftover bone weighed 

997 Cutlets; best end of neck, grilled or fried, lean only, leftover bone not weighed 

999 Leg of lamb, whole, roast, lean and fat 

1000 Leg of lamb; whole, roast, lean only 

9429 Half leg of lamb, knuckle or shank end, roast, lean and fat 

1000 Half leg of lamb, knuckle or shank end, roast, lean only 

9430 Half leg of lamb, fillet end, roasted, lean and fat 

1000 Half leg of lamb, fillet end, roasted, lean only 

9431 Leg chops; steaks, grilled or fried, lean and fat 

9432 Leg chops; steaks, grilled or fried, lean only 

9433 Loin joint, roast, lean and fat 

9434 Loin joint, roast, lean only 

980 Loin chops, grilled or fried, lean only, no bone, or leftover bone weighed 

981 Loin chops, grilled or fried, lean only, leftover bone not weighed 

982 Loin chops, grilled or fried, lean and fat, no bone, or leftover bone weighed 

983 Loin chops, grilled or fried, lean and fat, leftover bone not weighed 

9435 Neck fillet, grilled, lean and fat 

9436 Neck fillet, grilled, lean only 

9437 Rack of lamb; best end of neck; crown roast, roast, lean and fat 

PA322 116 

LAMB

9438 Rack of lamb; best end of neck; crown roast, roast, lean only 

1008 Shoulder of lamb, whole, roast, lean and fat 

1009 Shoulder of lamb, roast, lean only 

9439 Half shoulder of lamb, knuckle end, roasted, lean and fat 

1009 Half shoulder of lamb, knuckle end, roasted, lean only 

9440 Half shoulder of lamb, bladeside, roasted, lean and fat 

1009 Half shoulder of lamb, bladeside, roasted, lean only 

1002 Stewing lamb; scrag and neck end; stewed, lean and fat, no bones, or leftover bones weighed 

1003 Stewing lamb; scrag and neck end; stewed, lean only, no bones, or leftover bones weighed 

1004 Stewing lamb; scrag and neck end; stewed, lean only, leftover bones not weighed 

9441 Lamb, minced, stewed, lean and fat 

LAMB DISHES 

R 9475 Chow mein, made with lamb 

R 1332 Chop suey, made with lamb 

1238 Irish stew, canned 

R 9478 Lamb biryani or pilau; includes rice 

978 Lamb, breast of, roast, stuffed 

R 9477 Lamb curry with cream or coconut sauce, e.g. lamb korma. NO rice 

R 5316 Lamb curry, made with canned curry sauce. NOT takeaway 

6990 Lamb curry, takeaway, NO rice, e.g. lamb rogan josh. NOT lamb balti. NOT lamb korma/lamb curry with 

cream or coconut sauce 

5319 Lamb hot pot with potato, ready meal e.g. Lancashire hot pot 

R 5318 Lamb, minced, stewed with onions and gravy 

R 5317 Lancashire hot pot, homemade 

R 979 Lamb or mutton and vegetable curry; NO rice 

8248 Lamb, roast roll, purchased, e.g. Bernard Matthew’s lamb roast, cooked 

R 1005 Lamb, scrag and neck end, stewed, lean and fat, with potatoes, carrots, onions and gravy, i.e. Irish 

Stew. Leftover bones weighed, NOT canned 

R 1016 Lamb, scrag and neck end, stewed, lean and fat, with potatoes, carrots, onions and gravy, i.e. Irish 

Stew. Leftover bones not weighed. NOT canned 

R 1006 Lamb, scrag and neck end, stewed, lean only, with potatoes and vegetables, e.g. carrots or tomatoes. 

Leftover bones weighed. NOT canned 

PA322 117 

LAMB AND LAMB DISHES

R 1017 Lamb, scrag and neck end, stewed, lean only, with potatoes and vegetables, e.g. carrots or tomatoes. 

Leftover bones not weighed. NOT canned 

5320 Moussaka ready meal 

R 1350 Moussaka made with minced lamb, potato, cheese sauce 

R 1364 Moussaka made with minced lamb, aubergines, cheese sauce. No potato 

5321 Shepherds pie, made with lamb, frozen or chilled. Ready meal 

R 5322 Shepherds pie, homemade with minced lamb 

Shepherds pie made with beef, code as cottage pie 

PA322 118 

LAMB DISHES

LIVER AND LIVER DISHES, LIVER PATÉ AND LIVER SAUSAGE 

1259 Extrawurst, NOT canned 

1179 Liver, calves, fried or grilled, NO coating 

1181 Liver, calves, coated, fried in blended vegetable oil 

1182 Liver, calves, coated, fried in butter 

1183 Liver, calves, coated, fried in dripping 

1184 Liver, calves, coated, fried in lard 

1185 Liver, calves, coated, fried in margarine (NOT polyunsaturated) 

1186 Liver, calves, coated, fried in polyunsaturated margarine or oil 

1187 Liver, calves, stewed or braised, in thickened gravy 

1189 Liver, chicken, fried or grilled, NO coating 

1190 Liver, chicken, stewed in thickened gravy 

1191 Liver, lambs, fried or grilled, NO coating 

1192 Liver, lambs, coated, fried in blended vegetable oil 

1193 Liver, lambs, coated, fried in dripping 

1194 Liver, lambs, coated, fried in lard 

1195 Liver, lambs, coated, fried in polyunsaturated margarine or oil 

1196 Liver, lambs, stewed in thickened gravy 

1227 Liver and onion with gravy, ready meal, purchased, e.g. Birds Eye 

1198 Liver, ox, stewed in thickened gravy 

4001 Liver, ox, coated, fried in blended vegetable oil 

1256 Liver paté, canned 

1258 Liver paté, plastic packed. NOT low fat 

1257 Liver paté , from delicatessen. NOT canned, NOT pre-packed 

3334 Liver paté, low fat 

1199 Liver, pigs, fried or grilled, NO coating 

1200 Liver, pigs, coated, fried in blended vegetable oil 

1201 Liver, pigs, coated, fried in dripping 

1202 Liver, pigs, coated, fried in lard 

1203 Liver, pigs, coated, fried in polyunsaturated margarine or oil 

PA322 119 

LIVER AND LIVER DISHES, LIVER PATÉ AND LIVER SAUSAGE

3322 Liver, pigs, coated, fried in butter 

R 1204 Liver, pigs, stewed in thickened gravy 

1259 Liver sausage 

PA322 120 

LIVER AND LIVER DISHES, LIVER PATÉ AND LIVER SAUSAGE

MEAT - OTHER; MEAT PRODUCTS 

1315 Bacon and egg in a bun, purchased, takeaway, e.g. Bacon and Egg McMuffin 

R 1326 Chinese meat buns 

Beanburger: see "Vegetables" 

R 1332 Chop suey, with beef, lamb or pork 

R 1327 Corned beef hash; corned beef and mashed potato 

1235 Corned beef, canned 

1341 Corned beef, NOT canned 

1237 Ham and pork, chopped, canned 

1337 Ham and pork, chopped. NOT canned 

4771 Ham paté low fat, purchased. NOT canned 

1255 Haslet 

3334 Low fat meat paté 

1239 Luncheon meat, canned 

1338 Luncheon meat, NOT canned 

8267 Pepperami or snack salami 

923 Pork crackling; "pork scratchings" 

Ravioli, canned: see "Pasta, rice and grains" 

1274 Salami. NOT pepperami or snack salami 

1239 Spam, canned 

1338 Spam, NOT canned 

4857 Steak and kidney pie filling, canned 

1245 Tongue, ox or lamb, canned. Not lunch tongue or pork tongue 

1215 Tongue, ox or lamb, NOT canned. Not lunch tongue or pork tongue 

9590 Tongue , pork; tongue, lunch; canned 

1335 Luncheon meat, Chinese, steamed, purchased 

R 1332 Meat chop suey, beef, lamb or pork 

R 1349 Meat loaf, homemade 

1260 Meat loaf, purchased 

PA322 121 

MEAT - OTHER; MEAT PRODUCTS

MEAT PIES AND PASTRIES (INCLUDING CHICKEN PIES) 

1296 Bacon and egg pie, two crusts; shortcrust pastry made with half lard, half margarine (NOT polyunsaturated) 

1293 Beef and potato pie, one crust; shortcrust pastry made with half lard and half margarine (NOT 


1294 Beef and potato pie, two crusts; shortcrust pastry made with half lard and half margarine (NOT 


1291 Bridies; scotch pies; mutton pies 

R 1118 Chicken pie; turkey pie; one crust, shortcrust pastry made with half lard and half margarine (NOT 


R 1119 Chicken pie; turkey pie; two crusts, shortcrust pastry made with half lard and half margarine (NOT 


1120 Chicken pie, frozen or chilled, purchased, individual size, two crusts. Includes chicken and ham; 

chicken and vegetable 

R 1121 Chicken vol-au-vent, i.e. chicken in white sauce in vol-au-vent case 

R 9321 Corned beef pastie, homemade 

8846 Corned beef pastie, purchased 

R 9326 Corned beef and potato pie homemade with shortcrust pastry 

R 1295 Cornish pastie, homemade; shortcrust pastry, beef, potatoes and onions; pastry made with half lard 

and half margarine (NOT polyunsaturated) 

1299 Cornish pastie; meat and vegetable pastie; purchased 

R 1297 Kidney and mushroom pie, one crust; shortcrust pastry made with half lard and half margarine 


R 1298 Kidney and mushroom pie, two crusts; shortcrust pastry made with half lard and half margarine 


R 1302 Minced beef pie, homemade, one crust, shortcrust pastry made with half lard and half margarine 


R 1301 Minced beef pie, homemade, two crusts, shortcrust pastry made with half lard and half margarine 


1292 Minced beef pie, purchased, two crusts, frozen or chilled 

1299 Pastie, Cornish; meat and vegetable pastie, purchased 

7796 Pork pie, buffet, mini (diameter 1.5 inches) 

1304 Pork pie, individual 

1305 Pork pie, sliced, NO egg 

1303 Pork and egg pie; veal and egg pie; ham and egg pie; Grosvenor pie 

PA322 122 

MEAT PIES AND PASTRIES (INCLUDING CHICKEN PIES)

R 1158 Rabbit pie, one crust, shortcrust pastry made with half lard and half margarine (NOT polyunsaturated) 

1354 Samosa, meat 

1306 Sausage roll, flaky pastry, homemade 

8071 Sausage roll, puffed pastry or flaky pastry, purchased 

1307 Sausage roll, shortcrust pastry, homemade; pastry made with half lard and half margarine (NOT 


1308 Sausage roll, shortcrust pastry, purchased 

1351 Spring roll (i.e. fried pancake roll with meat filling) 

R 1309 Steak pie, one crust, shortcrust pastry made with half lard and half margarine (NOT polyunsaturated). 

NOT canned 

R 1310 Steak pie, two crusts or individual, shortcrust pastry made with half lard, and half margarine (NOT 

polyunsaturated). NOT canned 

R 8731 Steak pie, lean meat, two crusts or individual, shortcrust pastry made with polyunsaturated margarine. 

NOT canned 

1378 Steak pie, individual, flaky pastry, purchased 

1241 Steak and kidney pie, canned 

1242 Steak and kidney pudding, canned 

R 1322 Steak, pudding, suet pastry, NO kidney. NOT canned 

R 1381 Steak and kidney pudding, suet pastry, NOT canned 

R 1312 Steak and kidney pie, one crust, shortcrust pastry made with half lard and half margarine (NOT 


R 1313 Steak and kidney pie, two crusts, individual; shortcrust pastry made with half lard and half margarine 


R 1314 Steak and kidney pie, two crusts, shortcrust pastry, made with half lard and half margarine (NOT 

polyunsaturated). NOT individual; NOT canned. 

1379 Steak and kidney pie, two crusts, individual, flaky pastry, purchased 

1377 Steak and kidney pie, two crusts, shortcrust pastry, purchased 

5626 Toaster pockets, flaky pastry toaster sandwiches, e.g. Pilsbury toaster pockets, cheese and bacon 

R 1118 Turkey pie, one crust, shortcrust pastry made with half lard and half margarine (NOT polyunsaturated) 

R 1119 Turkey pie, two crusts, shortcrust pastry made with half lard and half margarine (NOT polyunsaturated) 

PA322 123 

MEAT PIES AND PASTRIES (INCLUDING CHICKEN PIES)

OFFAL AND OFFAL PRODUCTS 

SEE SEPARATE SECTION FOR LIVER 

1171 Brain, calves, boiled 

1172 Brain, lambs, boiled 

1173 Heart, sheep’s, roast or braised, meat only, NO fat 

R 1175 Heart, ox, stewed or casseroled 

1176 Kidney, lambs, fried or grilled 

R 1177 Kidney, any kind, stewed in thickened gravy 

1178 Kidney, pigs, fried or grilled 

1206 Oxtail, stewed, lean meat only, NO fat, leftover bones weighed 

1207 Oxtail, stewed, lean meat only, NO fat, leftover bones and fat not weighed 

1208 Sweetbreads, lambs, NO coating, fried in butter 

1209 Sweetbreads, lambs, coated in egg and breadcrumbs, fried in blended vegetable oil 

1210 Sweetbreads, lambs, coated in egg and breadcrumbs, fried in dripping 

1211 Sweetbreads, lambs, coated in egg and breadcrumbs, fried in lard 

1212 Sweetbreads, lambs, coated in egg and breadcrumbs, fried in polyunsaturated margarine or oil 

R 1213 Sweetbreads, lambs, stewed in white sauce 

1215 Tongue, ox or lambs, cold, sliced, NOT canned. Not pork or lunch tongue 

1245 Tongue, ox or lambs, canned. Not pork or lunch tongue 

1216 Tongue, ox, stewed, meat only, NO fat or skin, or leftover fat and skin weighed 

1214 Tongue, sheep’s, stewed, meat only, NO fat or skin, or leftover fat and skin weighed 

1218 Tripe, stewed in milk 

R 1219 Tripe, stewed in thickened sauce 

1220 Trotters and tails, salted, boiled, meat only, NO fat, skin or bones, or leftover fat, skin and bones weighed 

OFFAL PRODUCTS 

1248 Black pudding, dry fried or grilled 

1247 Black pudding, boiled 

1249 Brawn 

1250 Faggots; in gravy ready meal, e.g. Mr Brains Faggotts in a rich country sauce 

PA322 124 

OFFAL AND OFFAL PRODUCTS

1251 Haggis, boiled 

1252 Haggis, in batter, deep fried in blended vegetable oil, purchased from takeaway shop 

1253 Haggis, in batter, deep fried in dripping, purchased from takeaway shop 

1254 Haggis, in batter, deep fried in lard, purchased from takeaway shop 

1255 Haslet 

1261 Meat paste, canned. NOT chicken paste 

1262 Meat paste, NOT canned. NOT chicken paste 

1263 White pudding 

PA322 125 

OFFAL PRODUCTS

PORK 

1020 Belly rashers; slices; joint, roasted or grilled, lean and fat, no bone, or leftover bone weighed 

1043 Belly rashers; slices; joint, roasted or grilled, lean and fat, leftover bone not weighed 

1022 Belly rashers; slices; joint, stewed or boiled, lean and fat, no bone, or leftover bone weighed 

1057 Belly rashers; slices; joint, stewed or boiled, lean and fat, leftover bone not weighed 

Belly rashers, stewed or boiled with vegetables; see ‘Pork dishes’ 

1024 Chops, unspecified, fried or grilled, lean only, no bone, or leftover bone weighed 

1025 Chops, unspecified, fried or grilled, lean only, leftover bone not weighed 

1026 Chops, unspecified, fried or grilled, lean and fat, no bone, or leftover bone weighed 

1027 Chops, unspecified, fried or grilled, lean and fat, leftover bone not weighed 

9452 Chump chops; steaks, fried or grilled, lean and fat, no bone, or leftover bone weighed 

9453 Chump chops; steaks, fried or grilled, lean and fat, leftover bone not weighed 

9454 Chump chops; steaks, fried or grilled, lean only, no bone, or leftover bone weighed 

9455 Chump chops; steaks, fried or grilled, lean only, leftover bone not weighed 

3808 Diced pork, stewed, lean and fat 

9460 Diced pork, stewed, lean only 

9462 Fillet (tenderloin), grilled, lean 

9448 Hand or spring (shoulder) joint, roasted, lean and fat 

9449 Hand or spring (shoulder) joint, roasted, lean only 

9457 Leg chops, grilled or fried, lean and fat, leftover bone not weighed 

9459 Leg chops, grilled or fried, lean only, leftover bone not weighed 

1032 Leg joint, knuckle or fillet, roasted, lean and fat 

1033 Leg joint, knuckle or fillet, roasted, lean only 

9456 Leg steaks; chops, grilled or fried, lean and fat, no bone, or leftover bone weighed 

9458 Leg steaks; chops, grilled or fried, lean only, no bone, or leftover bone weighed 

1024 Loin chops (no kidney); steaks, fried or grilled, lean only, no bone, or leftover bone weighed 

1025 Loin chops (no kidney); steaks, fried or grilled, lean only, leftover bone not weighed 

1026 Loin chops (no kidney); steaks, fried or grilled, lean and fat, no bone, or leftover bone weighed 

1027 Loin chops (no kidney); steaks, fried or grilled, lean and fat, leftover bone not weighed 

1028 Loin chops (with kidney), fried or grilled, lean only, no bone, or leftover bone weighed 

PA322 126 

PORK

1029 Loin chops (with kidney), fried or grilled, lean only, leftover bone not weighed 

1030 Loin chops (with kidney), fried or grilled, lean and fat, no bone, or leftover bone weighed 

1031 Loin chops (with kidney), fried or grilled, lean and fat, leftover bone not weighed 

9450 Loin joint, roasted, lean and fat 

9451 Loin joint, roasted, lean only 

9461 Minced pork, stewed, lean and fat 

9463 Spare ribs, American style (belly), grilled, lean and fat 

9442 Spare rib (shoulder) joint, pot-roasted or braised, lean and fat 

9443 Spare rib (shoulder) joint, pot-roasted or braised, lean only 

9444 Spare rib (shoulder) chops, braised, lean and fat, no bone, or leftover bone weighed 

9445 Spare rib (shoulder) chops, braised, lean and fat, leftover bone not weighed 

9446 Spare rib (shoulder) chops, braised, lean only, no bone, or leftover bone not weighed 

9447 Spare rib (shoulder) chops, braised, lean only, leftover bone not weighed 

PORK DISHES 

Spare ribs in barbecue sauce; see ‘Pork dishes’ 

R 1332 Chop suey, made with pork 

R 9476 Chow mein, made with pork 

1358 Pork balls, battered, deep fried; sweet and sour pork with or without sauce 

R 1023 Pork, belly rashers, stewed or boiled, lean and fat, in thickened gravy with vegetables but NOT potatoes. 

No bone or leftover bone weighed 

R 1056 Pork, belly rashers, stewed or boiled, lean and fat, in thickened gravy with vegetables but NOT potatoes. 

Leftover bone not weighed 

R 1041 Pork, diced, lean and fat; pork steak, lean and fat; stewed or boiled in thickened gravy with vegetables 

but NOT potatoes 

R 1042 Pork, diced, lean only; pork steak, lean only; pork fillet; stewed or boiled in thickened gravy with 

vegetables but NOT potatoes 

5323 Pork roast, cooked pork slices, prepacked or delicatessen 

8249 Pork roast roll, purchased, e.g. Bernard Matthew’s pork roast, cooked 

1352 Pork roast dinner, frozen, ready meal with potatoes and vegetables 

1353 Pork roast, in gravy, frozen, ready meal, no potatoes or vegetables 

PA322 127 

PORK AND PORK DISHES

R 5324 Pork casserole with cook in sauce 

R 5325 Sausage casserole, made with pork, pork sausage, bacon and baked beans 

1331 Spare ribs, marinated, barbecue style, purchased, chilled, frozen, or takeaway, leftover bones weighed 

1355 Spare ribs, marinated, barbecue style, purchased, chilled, frozen, or takeaway, leftover bones not weighed 

1358 Sweet and sour pork battered, Chinese style 

9726 Sweet and sour pork with rice. Ready meal. NOT battered sweet and sour pork 

9763 Sweet and sour pork, ready meal. NO rice. NOT battered sweet and sour pork 

R 5326 Toad-in-the-hole, made with pork sausages and semi-skimmed milk 

PA322 128 

PORK DISHES

POULTRY (NOT CHICKEN/TURKEY) AND GAME 

9405 Duck, braised, meat only, no fat or skin, no bones, or leftover bones weighed 

5421 Duck, crispy Chinese, with pancakes, plum sauce, spring onions and cucumber 

1129 Duck, roast, meat only, NO skin, no bones, or leftover bones weighed 

1130 Duck, roast, meat only, No skin, leftover bones not weighed 

1131 Duck, roast, meat, fat and skin, no bones, or leftover bones weighed 

1132 Duck, roast, meat, fat and skin, leftover bones not weighed 

1133 Goose, roast, meat only, NO skin, No fat, no bones, or leftover bones weighed 

1134 Goose, roast, meat only, NO skin, NO fat, leftover bones not weighed 

1135 Grouse, roast, meat only, NO skin, NO fat, no bones, or leftover bones weighed 

1136 Grouse, roast, meat only, NO skin, NO fat, leftover bones not weighed 

1159 Hare, roast, meat only, no bones, or leftover bones weighed 

1160 Hare, stewed, meat only, no bones, or leftover bones weighed 

1161 Hare, stewed, meat only, leftover bones not weighed 

1137 Partridge, roast, meat only, NO skin, NO fat, no bones, or leftover bones weighed 

1138 Partridge, roast, meat only, NO skin, NO fat, leftover bones not weighed 

1139 Pheasant, roast, meat only, NO skin, NO fat, no bones, or leftover bones weighed 

1140 Pheasant, roast, meat only, NO skin, NO fat, leftover bones not weighed 

9406 Pheasant, stewed, meat only, no bones, or leftover bones weighed 

1141 Pigeon, roast, meat only, NO skin, NO fat, no bones, or leftover bones weighed 

1142 Pigeon, roast, meat only, NO skin, NO fat, leftover bones not weighed 

1162 Rabbit, roast, meat only, no bones, or leftover bones weighed 

1163 Rabbit, stewed, meat only, no bones, or leftover bones weighed 

1164 Rabbit, stewed, meat only, leftover bones not weighed 

1167 Venison, roast, meat only, no bones, or leftover bones weighed 

9403 Venison stewed, meat only, no bones, or leftover bones weighed 

PA322 129 

POULTRY (NOT CHICKEN/TURKEY) AND GAME

SAUSAGES 

1337 Bierwurst, NOT canned 

1272 Frankfurter, canned 

1271 Frankfurter, NOT canned 

5308 Frankfurter in a bun with ketchup, onions and mustard 

1337 Garlic sausage, NOT canned 

1273 Polony 

Quorn: see "vegetable dishes" 

1276 Sausages, beef, fried. NOT low fat 

1277 Sausages, beef, grilled, NOT low fat 

7790 Sausages, beef, skinless, fried 

7791 Sausages, beef, skinless, grilled 

7792 Sausages, Cumberland, fried 

7793 Sausages, Cumberland, grilled 

7784 Sausages, pork, economy, fried 

7785 Sausages, pork, economy, grilled 

1279 Sausages, pork, fried. NOT smoked, NOT low fat 

1280 Sausages, pork, grilled. NOT smoked, NOT low fat 

7786 Sausages, pork, skinless, fried 

7787 Sausages, pork, skinless, grilled 

8268 Sausages, pork, smoked, fried. NOT low fat 

8269 Sausages, pork, smoked, grilled. NOT low fat 

1282 Sausages, pork and beef mixed, fried or grilled. NOT low fat 

7788 Sausages, pork and beef mixed, skinless, fried 

7789 Sausages, pork and beef mixed, skinless, grilled 

1283 Sausages, pork, beef, or pork and beef, low fat, grilled 

7792 Sausages, premium pork, premium pork and herbs, Cumberland sausage; fried 

7793 Sausages, premium pork, premium pork and herbs, Cumberland sausage; grilled 

1284 Sausages, in batter, fried in blended vegetable oil, NOT purchased from takeaway shop 

1288 Sausages, in batter, fried in blended vegetable oil, purchased from a takeaway shop 

PA322 130 

SAUSAGES

1285 Sausages, in batter, fried in dripping 

1286 Sausages, in batter, fried in lard 

1287 Sausages, in batter, fried in polyunsaturated oil 

6243 Sausages in batter, grilled or oven-baked, Walls ‘Wall Bangers’ ONLY 

7783 Sausages specially for microwave ovens, microwaved, NOT fried, e.g. Walls Microwave sausages 

1290 Saveloy, unbattered, takeaway 

Scotch Eggs: see "Eggs and egg dishes" 

1157 Turkey sausages, fried or grilled 

PA322 131 

SAUSAGES

TURKEY 

This section is divided into subsections as follows:- 

A. COATED TURKEY 

B. STIR FRIED TURKEY 

C. GRILLED TURKEY 

D. ROAST TURKEY 

E. CASSEROLED AND STEWED TURKEY 

F. TURKEY DISHES 

A. COATED TURKEY 

Turkey burgers/steaks/grills 

1380 Turkey burger/steaks/grills, coated in crumbs or batter, frozen or chilled, grilled or baked, no added fat, 

e.g. Bernard Matthews Southern Fried grill, Crispy Crumb Turkey steaks, Golden Drummers 

1153 Turkey burger/steaks/grills, coated in crumbs or batter, frozen or chilled, fried in blended vegetable oil 

1155 Turkey burger/steaks/grills, coated in crumb or batter, frozen or chilled, fried in lard 

1156 Turkey burger/steaks/grills, coated in crumb or batter, frozen or chilled, fried in polyunsaturated oil 

Turkey fingers/pieces 

5291 Turkey fingers/pieces, coated in crumbs or batter, frozen or chilled, grilled or baked, no added fat, 

e.g. Bernard Matthews Turkistix, Turkey Jetters and Turkey Dinosaurs 

B. STIR FRIED TURKEY 

5292 Turkey, breast strips, stir fried in polyunsaturated oil 

9126 Turkey breast strips, stir fried in olive oil 

R 5293 Turkey, breast strips, stir fried with mushrooms, onions and peppers in polyunsaturated oil 

R 5294 Turkey, breast strips, stir fried with mushrooms, onions and peppers in olive oil 

R 5295 Turkey, breast strips, stir fried with vegetables in sauce 

C. GRILLED TURKEY 

5296 Turkey, breast, meat only (no skin), grilled, no added fat 

D. ROAST TURKEY 

5297 Turkey, roast, light and dark meat and skin, no bones or leftover bones weighed 

1146 Turkey, roast, light and dark meat, without skin, no bones or leftover bones weighed 

PA322 132 

TURKEY

1147 Turkey, roast, light and dark meat, without skin, leftover bones not weighed 

1148 Turkey, roast, light meat, no skin, no bones or leftover bones weighed 

1149 Turkey, roast, dark meat, no skin, no bones or leftover bones weighed 

1150 Turkey, roast, dark meat, no skin, leftover bones not weighed 

1149 Turkey drumsticks, roast, meat only, no skin, no bones or leftover bones weighed 

5298 Turkey drumsticks, roast, meat and skin, no bones or leftover bones weighed 

5299 Turkey drumsticks, roast, meat and skin, leftover bones not weighed 

E. CASSEROLED AND STEWED TURKEY 

5300 Turkey mince, stewed 

5301 Turkey leg; thigh, meat only, no skin, casseroled 

R 1152 Turkey, giblets and neck meat, cooked 

F. TURKEY PRODUCTS AND DISHES 

9598 Turkey melts, turkey breast with cheese and tomato topping, e.g. Sun Valley 

R 5302 Turkey and pasta bake 

9358 Roast turkey platter; roast turkey dinner, frozen or chilled ready meal, with potatoes, vegetables and 

stuffing, e.g. Bird’s Eye 

8261 Turkey, roast roll, purchased, e.g. Bernard Matthews Turkey Roast, cooked 

1126 Turkey roll, with or without stuffing, canned 

5382 Turkey roll, with or without stuffing. NOT canned 

8262 Turkey slices, smoked, prepacked or delicatessen, includes wafer thin smoked turkey 

5303 Turkey slices, unsmoked, prepacked or delicatessen, includes wafer thin unsmoked turkey, Bernard Matthews 

wafer thin turkey ham 

PA322 133 

TURKEY AND TURKEY DISHES

VEAL AND VEAL DISHES 

VEAL 

9428 Veal mince, stewed, fat not skimmed 

1051 Veal, fillet; escalope, schnitzel, fried, lean only 

VEAL DISHES 

1045 Veal, cutlet or escalope, coated in egg and breadcrumbs, fried in blended vegetable oil, 

e.g. Wiener Schnitzel 

1046 Veal, cutlet or escalope, coated in egg and breadcrumbs, fried in butter, e.g. Wiener Schnitzel 

1048 Veal, cutlet or escalope, coated in egg and breadcrumbs, fried in dripping, e.g. Wiener Schnitzel 

1047 Veal, cutlet or escalope, coated in egg and breadcrumbs, fried in lard, e.g. Wiener Schnitzel 

1050 Veal, cutlet or escalope, coated in egg and breadcrumbs, fried in margarine (NOT polyunsaturated), 


1049 Veal, cutlet or escalope, coated in egg and breadcrumbs, fried in polyunsaturated oil or margarine, 


R 1053 Veal, stewed in thickened gravy. NOT canned 

R 1054 Veal, in white sauce; veal fricassee; blanquette de veau; NO vegetables, NOT canned 

1246 Veal, jellied 

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VEAL AND VEAL DISHES

MILK 

MILK BASED DRINKS 

8217 Cadbury's Chocolate Milk Drink, low fat, made with skimmed milk, real chocolate drink, carton 

7891 Coffee, iced, low fat, carton, ready to drink, e.g. Nescafé "Frappé" 

2640 Drinking chocolate, from vending machine, as served 

For other drinking chocolate: see “Beverages” 

R 7768 Egg nog, drink with egg, whole milk , sugar and rum 

7714 Mars chocolate milk drink 

612 Milk, mixed skimmed and whole milk drink, pasteurised or sterilised, e.g. Crazy Milk, Breaktime, Stripes. 

NOT chocolate flavoured milk; NOT milk shake; NOT Nescafé Frappé 

8212 Milk, mixed skimmed and whole milk drink, pasteurised or sterilised, chocolate flavoured, e.g. Crazy Milk, 

Breaktime, Stripes, Yazoo. NOT milk shake; NOT Cadburys Chocolate milk drink; NOT Mars chocolate 

milk drink; NOT Nescafé Frappe 

8215 Milk shake; flavoured milk drink, fresh not UHT/longlife, made with semi-skimmed milk e.g. Frijj 

fresh classics shakes, Tesco fresh strawberry milk drink, Mr S Kool Shake 

R 627 Milk shake, home made, NO ice cream 

R 628 Milk shake, home made, thick, with ice cream 

629 Milk shake, takeaway, thick, with ice cream, e.g. MacDonalds, Wimpy 

8214 Milk shake, UHT, purchased, carton, made with whole milk, e.g. Ed the Duck Milkshake 

8216 Milk (semi-skimmed) and fruit juice mixed, purchased, e.g. Frulait 

8621 Nourishment, fortified milk drink 

9072 Thick milk shakes, fresh, purchased e.g. Sainsbury’s, Tesco extra thick American style 

6829 Yakult 

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MILK BASED DRINKS

MILK - INCLUDES BOTTLES AND CARTONS 

MILK - WHOLE 

602 Milk, whole, pasteurised, Summer (May-October), silver top. Includes homogenised 

603 Milk, whole pasteurised, Winter (November-April), silver top. Includes homogenised 

604 Milk, whole, sterilised 

605 Milk, whole, UHT or longlife 

606 Milk, whole, Channel Island or Jersey, pasteurised; Breakfast Milk; Summer (May-October) gold top 

607 Milk, whole, Channel Island or Jersey, pasteurised; Breakfast Milk; Winter (November-April) gold top 

3145 Milk, unpasteurised, whole, e.g. Farm fresh untreated milk 

MILK - SEMI-SKIMMED 

608 Milk, semi-skimmed, pasteurised, summer (May-October), red and silver striped top 

8543 Milk, semi-skimmed, pasteurised, winter (November-April), red and silver striped top 

609 Milk, semi-skimmed, pasteurised, with added vitamins and milk solids, e.g. low fat Vitapint, Sainsbury’s 

vitamin enriched half fat milk, Shape, Waitrose semi-skimmed milk with vitamins A and D. 

610 Milk, semi-skimmed, UHT or longlife 

611 Milk, semi-skimmed, UHT or longlife, Channel Island, e.g. 'Light Gold' 

694 Milk, semi-skimmed, UHT or longlife, CANNED 

694 Canned milk, semi-skimmed, UHT or longlife 

9132 Semi-skimmed milk, sterilised 

MILK - SKIMMED 

613 Milk, skimmed, pasteurised, summer (May-October), blue and silver checked top 

8544 Milk, skimmed, pasteurised, winter (November-April), blue and silver checked top 

614 Milk, skimmed, pasteurised, with added vitamins and milk solids, e.g. Boots Shapers. NOT Vital or Calcia 

615 Milk, skimmed, sterilised 

616 Milk, skimmed, UHT or longlife 

617 Milk, skimmed, UHT or longlife with added vitamins 

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MILK - INCLUDES BOTTLES AND CARTONS

OTHER MILK 

601 Buttermilk 

7716 Coffee Compliment, DRY WEIGHT 

6983 Coffee creamer, LIQUID (glucose syrup and vegetable fat) eg liquid coffee compliment, Café Maid luxury 

coffee creamer. NOT coffee whitener 

7717 Coffee whitener, DRY WEIGHT, e.g. Coffee Mate, own brand. NOT Coffee Compliment or Coffee 

Mate Lite 

8213 Coffee whitener powder, low fat, DRY WEIGHT e.g. Coffee Mate Lite, Sainsbury’s Coffee Plus low fat, 

Tesco Healthy Eating Light 

6982 Coffee whitener, LIQUID (skimmed milk and non-milk fat) eg Millac Maid coffee whitener, Country Dale 

skimmed milk with non-milk fat. NOT coffee creamer 

618 Condensed milk, skimmed, sweetened, undiluted 

619 Condensed milk, whole, sweetened, undiluted 

5105 Water used to make up dried milk 

620 Dried milk, skimmed, with added vitamins, DRY WEIGHT, e.g. Marvel 

695 Dried milk, skimmed, with added vitamins, made up, e.g. Marvel made up 

621 Dried milk, skimmed, with added non-milk fat, DRY WEIGHT, e.g. Five Pints, Pint Size 

696 Dried milk, skimmed, with added non-milk fat, made up, e.g. Five Pints, Pint Size 

622 Evaporated milk, whole, unsweetened, undiluted 

4713 Evaporated milk, light/low fat, canned e.g. Carnation Lite, own brand light 

623 Goats milk, Summer (May-October) 

624 Goats milk, Winter (November-April) 

625 Sheep’s milk, Summer (May-October) 

626 Sheep’s milk, Winter (November-April) 

650 Soya alternative to milk. NOT sweetened; NOT flavoured 

8512 Soya alternative to milk, sweetened, NOT flavoured 

7715 Soya alternative to milk, flavoured, e.g. Granose, Provamel, Holland and Barratt, Whitewave 

8726 Soya alternative to milk, sweetened, enriched with calcium, e.g. Tesco, Plamil 

Vitapints: see previous milk sections 

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OTHER MILK

MILK PRODUCTS 

CHEESE 

COTTAGE CHEESE 

686 Cottage cheese, flavoured with additions, e.g. pineapple, onion. NOT very low fat versions 

687 Cottage cheese, plain. NOT very low fat versions 

7725 Cottage cheese, very low fat, diet, low calorie, half fat, e.g. St Ivel Shape, own brand. NO additions 

7726 Cottage cheese, with additions (e.g. pineapple, chives), very low fat; diet; low calorie; half fat; 

e.g. St Ivel Shape, own brand 

7730 Cottage cheese snack pots, with vegetable additions including coleslaw, e.g. Eden Vale, own brand 

OTHER CHEESE 

693 Blue cheese, low fat only 

668 Bonbel 

691 Brie, any; Melbury 

651 Caerphilly 

681 Cambozola 

652 Camembert 

7731 Cheddar/Cheshire type low fat hard cheese, e.g. Delight, Tendale, Shape, own brand. NOT Edam reduced fat 

(15% fat), NOT low fat blue cheese, NOT Flora or sunflower oil type cheddar 

8219 Cheddar type, made with sunflower oil: e.g. Flora 

8218 Cheddar type smoked hard cheese, e.g. Applewood smoked cheddar 

653 Cheddar, Australian 

654 Cheddar, English 

657 Cheddar, Irish 

658 Cheddar, New Zealand 

660 Cheddar, vegetarian 

661 Cheddar, any other or non-specified country of origin. NOT smoked 

684 Cheese spreads and triangles, flavoured, e.g. Primula. NOT Flora cheese spread 

685 Cheese spreads and triangles, plain, e.g. Dairylea, Primula, Mr Men, Laughing Cow. NOT low fat, 

NOT Flora 

4414 Cheese spreads and triangles, low fat, half fat, e.g. Delight, Kerrygold Light, Kraft Dairylea Light, 

Laughing Cow Light, Primula light low fat dairy spreads. NOT hard 

7733 Cheese spread with sunflower oil e.g. Flora 

662 Cheshire; blue Cheshire 

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CHEESE

688 Cream cheese, (full fat) with or without additions (NOT walnuts). NOT full fat soft cheese; NOT medium 

fat soft cheese 

692 Cream cheese (full fat) with walnuts 

2742 Cream cheese spread, Benecol ONLY 

664 Danish Blue 

665 Derby 

666 Sage Derby 

681 Dolcelatte 

667 Double Gloucester 

668 Edam. NOT reduced fat 

7727 Edam type, reduced fat (11%), e.g. Sainsbury’s, Safeway, Trimrite Dutch cheese 

671 Emmental; Gruyere 

669 Feta 

7057 Goats cheese, full fat 

681 Gorgonzola 

670 Gouda 

671 Gruyere; Emmental 

6981 Halloumi 

689 Lactic cheese spread 

673 Lancashire 

672 Leicestershire, e.g. red leicester 

6978 Mascarpone 

691 Melbury 

675 Mozzarella 

6980 Paneer 

676 Parmesan 

6958 Port Salut 

677 Processed cheese slices or blocks, e.g. Kraft Singles. NOT reduced fat; NOT smoked cheese or cheese 

spread; NOT Dairylea 

7732 Processed cheese spread type slices, e.g. Dairylea, Cheesestrings. NOT reduced fat; NOT Kraft singles 

7729 Processed cheese slices, low fat e.g. Kraft Light Singles, Delight Cheese slices, Tesco Healthy Eating 

processed cheese slices 

7734 Quark, very low fat soft cheese 

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CHEESE

678 Red Windsor 

7728 Ricotta 

681 Roquefort; Gorgonzola; Dolcelatte 

666 Sage Derby 

682 Smoked processed cheese, with or without additions, e.g. ham, mushrooms, shrimp. NOT smoked 

hard cheddar type 

7724 Snack hard cheese, any flavour, e.g. Mr Cheese Cheds 

2703 Soft cheese (full fat), with or without additions (NOT walnuts), e.g. Philadlephia, Boursin, Roule. NOT cream 

cheese 

7112 Soft cheese (medium fat) with or without additions (NOT walnuts), e.g. Philadelphia Light, Safeway 

medium fat light soft cheese 

6979 Soft cheese (low fat) with or without additions (NOT walnuts) e.g. St Ivel shape low fat soft cheese, 

Sainsbury’s creamery extra light 

4082 Soya cheese, e.g. Marigold, Plamil Veeze spread 

6958 St Paulin 

679 Stilton, blue 

680 Stilton, white 

8219 Sunflower oil cheddar type "cheese", alternative to cheddar cheese, e.g. Flora 

683 Wensleydale 

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CHEESE

CHEESE DISHES 

R 801 Cheese and egg flan 

6996 Cheese nachos (corn chips with melted cheese and salsa) 

R 818 Welsh rarebit, i.e. cheese, milk, seasoning. NO toast 

R 817 Welsh rarebit, including white bread toasted, cheese, milk and seasoning 

R 7773 Welsh rarebit, including wholemeal bread toasted, cheese, milk, and seasoning 

Quiche, Soufflé & Omelette: see “Eggs/Egg Dishes” 

Cauliflower cheese, cheese and onion pastie, other cheese dishes: see “Vegetable Dishes” 

PA322 141 

CHEESE DISHES

CREAM (INCLUDING IMITATION CREAM) 

643 Aerosol spray cream, dairy, e.g. Anchor premium dairy, Anchor real dairy cream swirls, NOT reduced fat 

6968 Aerosol spray cream, non-dairy, e.g. Anchor Big Top, Anchor Delissimo, Roselle Supreme, Elmlea 

6986 Aerosol spray cream, dairy, half fat, e.g. Anchor Light Swirls 

630 Artificial cream; Dream Topping; made up with whole milk, weight as served 

7720 Artificial cream; Dream Topping; made with semi-skimmed milk, as served 

4209 Artificial cream; Dream Topping; made with skimmed milk, as served 

9112 Birds Eye Superwhip, low fat "cream" 

632 Clotted cream 

3014 Crème fraiche. NOT reduced or low fat. NOT crème fraiche dessert 

6985 Crème fraiche. Reduced or low fat. NOT crème fraiche dessert 

633 Cultured sour cream 

5335 Delight double imitation cream 

5336 Delight single imitation cream 

5337 Delight whipping imitation cream 

634 Double dairy cream, fresh or frozen, includes extra thick double cream 

635 Double dairy cream, UHT or longlife 

Dream Topping: see artificial cream 

2681 Elmlea, imitation cream, double cream only 

4328 Elmlea, imitation cream, single cream only 

7718 Elmlea, imitation cream, whipping cream only 

6828 Elmlea Light, imitation single cream, UHT 

6984 Extra thick dairy cream, fresh, 24% fat 

636 Half dairy cream, fresh. NOT Shape 

637 Half dairy cream, UHT or longlife. NOT Shape 

6987 Simply double dessert topping, Nestle. NOT Tip-Top dessert toppings 

638 Single dairy cream, fresh, includes extra thick single cream 

639 Single dairy cream, frozen 

640 Single dairy cream, UHT or longlife 

7719 Smatana 

633 Sour cream, cultured 

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CREAM (INCLUDING IMITATION CREAM)

641 Sterilised cream, double, canned 

642 Sterilised half cream 

697 Tip-Top dessert topping. NOT Tip Top pours and whips. NOT Nestle simply double dessert topping 

8368 Tip Top Pours And Whips. NOT Tip Top. NOT Nestle simply double dessert toppimg 

643 Whipping dairy cream, canned aerosol spray cream. NOT reduced/low fat 

6986 Whipping dairy cream, half fat, canned aerosol spray cream 

644 Whipping dairy cream, fresh, includes extra thick whipping cream 

645 Whipping dairy cream, frozen 

646 Whipping dairy cream, UHT or longlife 

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CREAM (INCLUDING IMITATION CREAM)

FROMAGE FRAIS 

8221 Fromage frais, chocolate; nut; toffee; butterscotch, e.g. Sainsbury’s chocolate petit fromage frais. 

NOT fruit flavoured. NOT very low fat or diet 

7736 Fromage frais, creamy; full fat, fruit or fruit flavour, e.g. Muller, own brand creamy, own brand petit fromage 

frais. NOT low fat, virtually fat free or diet, NOT children’s fromage frais, NOT fortified fromage frais 

5255 Fromage frais, fruit or fruit flavour, fortified with vitamins A, C and D and calcium ONLY. NOT virtually fat 

free or diet fromage frais 

7737 Fromage frais, fruit or fruit flavour, fortified with added vitamins and calcium e.g. Tesco’s fromage frais 

with added vitamins. NOT virtually fat free or diet fromage frais 

5254 Fromage frais, low fat or unspecified, fruit or fruit flavour, e.g. Sainsbury’s low fat fromage frais, Ski 

Fruitful. Includes children’s fromage frais. NOT virtually fat free or diet fromage frais. NOT fortified. 

7735 Fromage frais, natural, unflavoured, unsweetened, e.g. own brand. NOT containing fruit, NOT reduced fat 

7985 Fromage frais, very low fat, virtually fat free, diet, fruit or fruit flavour, with artificial sweetener, e.g. St Ivel 

Shape, Weight Watchers fruit on the bottom. NOT fortified 

7738 Fromage frais, very low fat, virtually fat free, diet, natural unflavoured, unsweetened, e.g. own brand, Tesco 

healthy eating virtually fat free natural fromage frais, Sainsbury’s diet/virtually fat free natural fromage frais 

7739 Fromage frais, very low fat, virtually fat free, fruit or fruit flavour. NOT containing artificial sweetener 

e.g Sainsbury’s diet fromage frais, Onken very low fat fromage frais. NOT fortified 

7740 Fromage frais mousse 

7734 Quark, very low fat soft cheese 

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FROMAGE FRAIS

OTHER DAIRY DESSERTS 

8205 Buttermilk desserts, fruit flavoured 

8661 Chocolate dairy desserts, chilled, e.g. Nestlé Rolo, Cadburys Caramel, Nestlé Milky Bar, Cadburys 

Dairy Milk, Chambourcy Hippo Milky dessert, Cadburys Chocolate mint dessert, Cadburys Flake dessert, 

Nestlé Creament. NOT low fat / Light. NOT topped with cream. NOT twinpot desserts 

7709 Chocolate mousse, rich e.g. Cadburys Dairy Milk mousse, Chambourcy Real Chocolate Mousse, Nestlé Aero 

Mousse, Nestlé Duo de Mousse, Hippo Potta Milk Chocolate Mousse, purchased. NOT topped with cream 

7710 Chocolate mousse, other. NOT rich; NOT light or low fat, e.g. Munch Bunch Chocolate Pots, Hippo 

Pota MUD chocolate mousse, own brand chocolate mousse. NOT mousse topped with cream 

9791 Chocolate mousse, low fat; low calorie; light, e.g. Cadburys Light, own brand low fat chocolate mousse, St. 

Michael Lite milk chocolate mousse 

R 582 Chocolate mousse, homemade, made with double cream 

5257 Chocolate sundae, e.g. St Michael Triple Chocolate sundae, own brand. NOT low fat / light 

5133 Chocolate twinpot desserts - chocolate dessert with separate nuts/dried fruit/cereal/caramel, e.g. Cadburys 

Picnic twin dessert, Cadburys Fruit and Nut twin, Nestlé Munchies, Nestlé Toffee Crisp. 

2709 Crème Brulee, homemade 

R 517 Creme caramel; cream caramel; homemade, with whole milk 

R 9627 Creme caramel; cream caramel, homemade, with semi-skimmed milk 

7695 Creme Caramel; cream caramel; purchased. Includes Yoplait L'ile au caramel. NOT topped with cream, 

NOT creme brulee 

7696 Cream desserts topped with cream, chocolate, caramel, or fruit flavoured, but NOT containing fruit, 

e.g. Co-op supreme chocolate dessert, Iceland chocolate dessert with cream, Sainsbury’s chocolate/ 

caramel 

surprise. NOT creme brulee. 

7697 Cream desserts, creamy desserts with fruit, e.g. Edenvale Strawberry Supreme, own brand 

R 9819 Egg custard, baked or as sauce, made with semi-skimmed milk. NOT custard tart 

R 545 Egg custard, baked or as sauce; made with whole milk. NOT custard tart 

R 544 Fruit fool, any fruit, e.g. gooseberry, rhubarb. Homemade only. 

8556 Fruit fool, any fruit, e.g. gooseberry, rhubarb. Purchased, e.g. own brand. NOT low fat 

5258 Fruit fool, low fat, e.g. St Michael Lite fruit fool, own brand low fat fruit fool 

Instant dessert; Instant whip; packet mix, as served: see Angel Delight in “Milk Puddings” 

R 554 Jelly, NOT low sugar, made with whole milk 

R 7702 Jelly, NOT low sugar, made up with semi-skimmed milk 

R 7703 Jelly, NOT low sugar, made up with skimmed milk 

R 7705 Jelly, low sugar, made up with whole milk 

R 7706 Jelly low sugar, made up with semi-skimmed milk 

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OTHER DAIRY DESSERTS

R 7707 Jelly, low sugar, made up with skimmed milk 

8557 Jelly, milk, purchased, e.g. Chambourcy 

R 555 Junket, made with whole milk 

8557 Milk jelly, purchased, e.g. Chambourcy 

7711 Mousse, fruit flavour, e.g. Strawberry or Banana Hippo Potta Mousse, own brand. NOT chocolate 

mousse. NOT topped with cream 

7712 Mousse, frozen, purchased, any flavour, not low fat or low calorie 

7709 Mousse, chocolate, rich e.g. Cadburys Dairy Milk mousse, Chambourcy Real Chocolate Mousse, Nestlé Aero 

Mousse, Nestlé Duo de Mousse, Hippo Potta Milk Chocolate Mousse, purchased. NOT mousse topped with 

cream 

7710 Mousse, chocolate, other. NOT rich; NOT Light or low fat, e.g. Munch Bunch Chocolate Pots, Hippo 

Potta MUD chocolate mousse, own brand chocolate mousse. NOT mousse topped with cream 

9791 Mousse, chocolate, low fat, low calorie, light, e.g. Cadburys Light, own brand low fat chocolate mousse, St. 

Michael Lite milk chocolate mousse 

R 582 Mousse, homemade, made with double cream 

7711 Mousse, fruit flavoured, e.g. St Ivel Real orange and lemon, strawberry or banana Hippo Potta Mousse, own 

brand. NOT fruit yogurt mousse 

PA322 146 

OTHER DAIRY DESSERTS

YOGURT 

THIS SECTION CONTAINS THE FOLLOWING SUBSECTIONS: 

A. CREAMY YOGURT, INCLUDING GREEK YOGURT 

B. LOW FAT YOGURT 

C. VERY LOW FAT YOGURT 

D. OTHER YOGURT - NOT MADE FROM COWS MILK 

E. YOGURT PRODUCTS 

A. CREAMY YOGURT, INCLUDING GREEK YOGURT 

5259 Thick and creamy twinpot fruit yogurts, full fat yogurt with separate fruit portion, e.g. Muller fruit corner, 

Sainsbury’s Duet, Tesco Fruit Plus, Safeway Double Treat, Co-op Duo, Munch Bunch Split Pots, Ski Bio 

Split. NOT Muller kids corner 

9881 Thick and creamy twinpot yogurt with separate cereal/ crumble portion, NO fruit e.g. Muller crunch 

corner, Muller crumble corner, Chambourcy whole milk yogurt with Nesquik cereal, own brand crunch / 

crumble twinpots 

5408 Thick and creamy twinpot yogurt with separate cereal/ crumble portion, with fruit 

701 Thick and Creamy; whole milk yogurt; fruit or any other flavour, includes whole milk bio and organic 

yogurt e.g. Onken biopot wholegrain peach flavour wholemilk yogurt, Sainsbury’s wholemilk fruit yogurt. 

NOT pasteurised, lomglife or UHT 

5361 Thick and creamy; whole milk yogurt, with added sugar, no fruit, e.g. Muller plain classic 

5260 Thick and creamy; whole milk yogurt, fortified with vitamins A, C and D, e.g. Ribena 

5261 Thick and creamy; whole milk yogurt, fortified with vitamin C, e.g. Mr Men 

5529 Thick and creamy; whole milk yogurt; fortified with vitamin E and B vitamins, e.g. Müller Kids Corner 

8613 Thick and Creamy; whole milk yogurt, longlife or pasteurised or UHT (not refrigerated), fruit or any 

other flavour, e.g. Delice thick and creamy pasteurised yogurt, Iceland thick and creamy pasteurised yogurt 

702 Thick and Creamy; whole milk yogurt; natural, unsweetened, e.g. Sainsbury's whole milk natural yogurt. 

Includes natural bio and organic yogurt. NOT Greek style yogurt 

9142 Greek or Greek style cows milk yogurt, with fruit, made with whole milk e.g. Sainsbury’s apricot Greek style 

yogurt, Tesco Greek style thick and creamy blackcurrant yogurt 

6997 Greek or Greek style cows milk yogurt, with honey e.g. Tesco Greek style thick and creamy yogurt with 

honey 

7741 Greek or Greek style cows milk yogurt, natural, unflavoured, e.g. Total, Asda natural Greek style, Safeway 

natural strained Greek yogurt. NOT Total Light 

7742 Greek sheeps milk yogurt, natural, unflavoured and unsweetened e.g. Total original sheeps yogurt 

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YOGURT

B. LOW FAT YOGURT 

703 Low fat yogurt, any flavour but not containing fruit or nuts, e.g. toffee/vanilla flavour. NOT longlife, UHT or 

pasteurised. NOT low fat natural yogurt. NOT French set yogurt 

704 Low fat yogurt, containing fruit only, includes low fat bio or organic yogurt and low fat twin pot yogurt, e.g. 

Ski Fruit, Ski Extra Fruit, Ski Bio Split, Ski Fruit Spoon Pot, Tesco garden fruits mild and creamy bio low fat 

strawberry yogurt. NOT low fat French set fruit yogurt. NOT longlife, UHT or pasteurised. NOT Benecol 

2730 Low fat yogurt, containing fruit, Benecol ONLY 

2702 Low fat yogurt, French set fruit yogurt ONLY. NOT pasteurised, longlife or UHT 

706 Low fat yogurt, containing muesli or nuts only e.g. Sainsbury’s low fat hazelnut yogurt. NOT longlife, UHT 

or pasteurised. 

712 Low fat yogurt, natural, slightly sweetened. NOT longlife, UHT or pasteurised. 

705 Low fat yogurt, natural, unsweetened. NOT longlife, UHT or pasteurised. 

708 Low fat yogurt, longlife, UHT or pasteurised (not refrigerated), any fruit or flavour, e.g. Fruit basket 

low fat yogurt, Dennis the Menace. 

7749 Low fat fruit yogurt, fortified with vitamins A and C, e.g. St Ivel Fiendish Faces 

7748 Low fat fruit yogurt, fortified with vitamins A, C and D 

C. VERY LOW FAT; VIRTUALLY FAT FREE YOGURT 

8376 Very low fat; virtually fat free yogurt, twin pot fruit yogurts with separate fruit portion, with artificial 

sweetener, e.g. St Ivel Shape Twinpot, Sainsbury’s Duet diet. NOT longlife or UHT or pasteurised 

2701 Very low fat; virtually fat free fruit yogurt, with artificial sweetener, e.g. Tesco healthy eating strawberry 

flavour virtually fat free bio yogurt, Muller light. NOT virtually fat free twinpot fruit yogurts 

8990 Very low fat; virtually fat free yogurt, containing fruit, with added sugar. NO artificial sweetener, e.g. 

Loseley very low fat yogurt. NOT longlife or UHT or pasteurised 

9272 Very low fat; virtually fat free yogurt, any flavour but not containing fruit or nuts, with artificial sweetener, 

e.g. St Ivel Shape French style set, not long life, UHT or pasteurised. NOT natural virtually fat free yogurt 

2700 Very low fat; virtually fat free yogurt, natural, unsweetened, includes bio varieties. NOT longlife,UHT or 

pasteurised 

8488 Very Low Fat Yogurt, any flavour, with Simplesse, Tesco Healthy Eating Bio only 

8223 Very low fat yogurt, longlife or UHT or pasteurised (not refrigerated), any fruit or flavour, e.g. St Ivel 

Prize longlife, Fruttis, Delice very low fat 

D. OTHER YOGURT - NOT MADE FROM COWS MILK 

7742 Greek yogurt, sheep, e.g. Total. NOT containing fruit or honey. 

7743 Soya alternative to yogurt, full fat, sweetened 

9115 Soya alternative to yogurt, low fat, with added sugar and fruit, e.g. Soja Sun 

710 Goats or sheeps yogurt, any flavour. NOT artificially sweetened. NOT Greek yogurt 

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YOGURT; LOW FAT, VERY LOW FAT, OTHER

E. YOGURT PRODUCTS 

6829 Actimel yogurt drink 

8513 Yogurt choc ice 

8220 Custard style fruit yogurt, e.g. Sainsbury’s fruit on the bottom custard style. NOT custard fruit dessert 

8229 Frozen yogurt, ice lollies 

8227 Frozen yogurt in a cone, 

8228 Frozen yogurt, NOT in a cone, e.g. Orchard Maid, own brand; includes Munch Bunch frozen yogurt 

lolly. NOT "Mr Whippy" type 

7757 Frozen yogurt, NOT in a cone, e.g. Mr Whippy type only 

6829 Yakult 

9390 Yogurt dressings, purchased 

711 Yogurt drink, UHT (not refrigerated) 

7756 Yogurt drink, light, with artificial sweetener, e.g. Ski Cool Lite, Yop Light, own brand light 

7755 Yogurt drink, NOT containing artificial sweetener, e.g. Yop, Ski Cool, own brand. NOT light yogurt drinks 

5213 Yogurt drink, fortified with vitamins, e.g. Ribena 

7753 Yogurt fruit mousse, NOT fortified, e.g. Boots, own brand 

8224 Yogurt mousse with cream, 

7754 Yogurt and jelly dessert, e.g. Munch Bunch Wobblers, Muller Jelly Invaders 

PA322 149 

YOGURT PRODUCTS

PUDDINGS, INCLUDING ICE CREAM 

ICE CREAM 

Code wafers and cornets separately (code 273) in “Biscuits” 

Ice cream topping sauce (code 2227) and Ice Magic (code 2652) in “Sweet spreads, fillings and icings” 

Ice lollies, not containing ice cream in “sugar confectionery” 

570 Arctic Roll - sponge roll with ice cream filling 

8225 Choc ices, luxury, made with real dairy ice cream e.g. Magnum, Bounty, Galaxy, Aero, Sainsbury’s 

Indulgence on a stick, own brand. NOT choc ices with caramel, nuts or biscuits 

730 Choc ices, made with non dairy ice cream or unspecified, e.g. Walls Chunky, Blue Ribbon choc ices, 

own brand. NOT choc ices with caramel, nuts or biscuits. NOT reduced fat 

8226 Choc ice, containing caramel, biscuits or nuts, e.g. Mars, Snickers, Magnum Almond, Cadbury’s Caramel, 

Cadbury’s Crunchy, Nestlé Lion, Haagen Dazs Choc Nut, Fudge Bar, Penguin ice cream bar, Feast Bar, 

Feastwich, Own brand, Kit Kat, 

2852 Choc ices, reduced fat, e.g. Flyte ice-cream bar 

732 Feast; Big Feast, Toffee Feast 

R 9814 Homemade ice cream 

9927 Ice cream alternative, Virtually Fat Free e.g. Walls Too Good To Be True 

722 Ice cream, non-dairy, hard, block, vanilla 

6969 Ice cream, non dairy, hard, block, chocolate ONLY 

726 Ice cream, non-dairy, hard, block, any other flavour, includes flavoured ice cream on a stick, e.g. Kick Off. 

NOT chocolate 

723 Ice cream, non-dairy, soft scoop, vanilla, e.g. Walls Blue Ribbon 

6970 Ice cream, non-dairy, soft scoop, chocolate ONLY, e.g. Walls Blue Ribbon 

8009 Ice cream, non-dairy, soft scoop, containing nuts, toffee, caramel or biscuit pieces, e.g. Gino 

Ginelli toffee fudge 

727 Ice cream, non-dairy, soft scoop, any other flavours, e.g. strawberry, coffee, neapolitan 

720 Ice cream, dairy, hard, block, vanilla 

6971 Ice cream, dairy, hard, block, chocolate ONLY 

724 Ice cream, dairy, hard, block, flavoured. NOT chocolate 

721 Ice cream, dairy, soft scoop, vanilla, e.g. Walls Cream of Cornish. NOT luxury or premium ice cream 

6972 Ice cream, dairy, soft scoop, chocolate, e.g. Walls Carte D’or dairy chocolate ice cream, own brand dairy 

chocolate ice cream 

8663 Ice cream, dairy, soft scoop with nuts, caramel, toffee or biscuit pieces. NOT luxury or premium ice cream 

725 Ice cream, dairy, soft scoop, any other flavours, e.g. strawberry, coffee, neapolitan. NOT luxury or premium 

ice cream 

5251 Ice cream, luxury or premium, dairy, vanilla only, e.g. Mackies, Loseley, Haagen Dazs, own brands 

PA322 150 

ICE CREAM

5155 Ice cream, luxury or premium, dairy, containing chocolate, caramel, toffee, nuts and/or biscuit pieces, 

e.g. Haagen Dazs, Sainsbury’s Indulgence, Ben and Jerrys, Mackies, Ranieri, Asda Gold Medal, Tesco Luxury 

5252 Ice cream, luxury or premium, dairy, any other flavours, e.g. strawberry, coffee, neapolitan, e.g. Haagen Dazs, 

Sainsbury’s Indulgence, Ben and Jerry’s, Mackies, Ranieri, Asda Gold Medal, Tesco Luxury 

7758 Ice cream, reduced or low calorie, e.g. Weight Watchers, Walls Blue Ribbon Vanilla Light, Walls Strawberry 

Light, Dolcella. NOT Walls Too Good To Be True 

728 Ice cream, “Mr Whippy” type 

731 Ice cream cornet, purchased, e.g. King Cone, Cornetto, own brand. Chocolate/chocolate mint and nut ONLY 

6973 Ice cream cornet, purchased, e.g. King cone, Cornetto, own brand. Strawberry or any other flavour. NOT 

chocolate/chocolate mint and nut 

7759 Ice cream desserts, e.g. Walls Viennetta, Sonata, Romantica, own brands, Nestle After Eight ice cream 

dessert 

729 Ice lollies, containing ice cream, e.g. Mivvi, Own brand Splits, Twister, Solero, Opal Fruits ice lolly 

7750 Kulfi, Indian ice cream, homemade or purchased 

7761 Milk ice lollies, e.g. Walls Mini Milk, Friff 

R 585 Sorbet, any, homemade or purchased 

9053 Soya ice cream, e.g. Vive Frozen Vanilla dessert, Tofutti, Winner Swedish Glace 

PA322 151 

ICE CREAM

MILK PUDDINGS - CEREAL BASED 

551 Angel Delight; Instant Whip; instant dessert; NOT sugar free, made up with whole milk. 

Includes potted Angel Delight and Instant Whip ready to eat. 

3179 Angel Delight; Instant Whip; instant dessert; NOT sugar free, made up with semi-skimmed milk 

4319 Angel Delight; Instant Whip; instant dessert; NOT sugar free, made up with skimmed milk 

587 Angel Delight; Instant Whip; instant dessert; sugar free, made up with whole milk 

7693 Angel Delight; Instant Whip; instant dessert; sugar free, made up with semi-skimmed milk 

5035 Angel Delight; Instant Whip; instant dessert; sugar free, made up with skimmed milk 

R 506 Blancmange, made with whole milk 

R 9636 Blancmange, made with semi-skimmed milk 

546 Custard, canned, e.g. own brand ready to serve canned custard 

547 Custard, as served, made with powder, whole milk and sugar 

548 Custard, as served, made with powder, semi-skimmed milk and sugar 

549 Custard, as served, made with powder, skimmed milk and sugar 

9349 Custard as served made with powder and skimmed milk. No sugar 

8152 Custard, carton, NOT low fat, e.g. Ambrosia, Sainsbury’s UHT ready to serve custard. NOT fresh chilled 

custard 

6960 Custard, fresh, chilled. NOT low fat, e.g. St Michael fresh custard sauce, own brand fresh chilled custard 

7699 Custard, confectioners only 

8145 Custard, instant, as served, made with powder and water, e.g. Birds whisk and serve custard 

8857 Custard, instant, sugar free, as served, made with powder and water e.g. Sainsbury’s sugar free instant 

custard 

8100 Custard low fat, ready to serve, e.g. Birds. NOT canned 

8206 Custard low fat, ready to serve, canned, e.g. Ambrosia low fat ready to serve canned custard 

8207 Custard fruit dessert, e.g. Dairy Crest Custard Crazy, own brand. NOT custard style yogurt 

8207 Fruit custard dessert, e.g. Dairy Crest Custard Crazy, own brand. NOT custard style yogurt 

559 Milk pudding, rice; sago; semolina or tapioca, canned. NOT light or low calorie, NOT fruit or flavoured, NOT 

artificially sweetened. e.g. Ambrosia creamed rice pudding. 

8172 Milk pudding, rice; sago; semolina or tapioca, canned, chocolate or any flavour but NOT containing 

fruit, NOT low calorie 

556 Milk pudding, sago; semolina or tapioca, made with whole milk. Homemade. NOT rice pudding 

557 Milk pudding, sago; semolina or tapioca, made with semi-skimmed milk. Homemade. NOT rice pudding 

558 Milk pudding, sago; semolina or tapioca, made with skimmed milk. Homemade. NOT rice pudding 

PA322 152 

MILK PUDDINGS - CEREAL BASED

3068 Rice pudding, low calorie, low fat, with artificial sweetener, canned, e.g. Weight Watchers, 

Ambrosia low fat rice pudding. NOT fruit or flavoured 

559 Rice pudding; sago; semolina; tapioca; canned. NOT light or low calorie, NOT fruit or flavoured, 

NOT artificially sweetened 

8172 Rice pudding; sago; semolina; tapioca; chocolate or any flavour but NOT containing fruit, canned. 

NOT low calorie 

8696 Rice pudding; sago; semolina; tapioca; chocolate or any flavour but NOT containing fruit, e.g. Ambrosia. NOT 

canned, NOT low calorie, NOT homemade 

8173 Rice pudding; sago; semolina; tapioca; with fruit but NOT flavoured, canned. NOT low calorie 

8174 Rice pudding; sago; semolina; tapioca; with fruit but NOT flavoured, e.g. Muller Fruit Rice Dessert. 

NOT canned, NOT low calorie, NOT homemade 

63 Rice, short grain - 'pudding rice', boiled or baked in whole milk, no sugar 

64 Rice, short grain - 'pudding rice', boiled or baked in whole milk, with sugar 

65 Rice, short grain - 'pudding rice', boiled or baked in semi-skimmed milk, no sugar 

66 Rice, short grain - 'pudding rice', boiled or baked in semi-skimmed milk, with sugar 

67 Rice, short grain - 'pudding rice', boiled or baked in skimmed milk, no sugar 

9559 Rice, short grain - ‘pudding rice’, boiled or baked in semi-skimmed milk and water, no sugar 

68 Rice, short grain - 'pudding rice', boiled or baked in skimmed milk, with sugar 

75 Rice, short grain - 'pudding rice', boiled or baked in whole milk, with sugar and butter or margarine 

R 560 Rice with egg and whole milk; baked rice custard 

R 7683 Sevyiaan (sweet Indian snack) 

R 2452 White sauce, made with whole milk, sweet 

Yorkshire pudding: see "Pasta, rice and cereals" 

PA322 153 

MILK PUDDINGS - CEREAL BASED

SPONGE PUDDINGS 

R 542 Eve's pudding 

Sponge cake, chocolate: see chocolate sponge cake 

R 583 Flan, fruit; sponge base with fruit 

3834 Jam roly poly, purchased 

566 Sponge pudding, canned, any 

R 567 Sponge pudding, steamed, microwaved or baked, plain or ginger 

R 568 Sponge pudding, steamed, microwaved or baked, with dried fruit (currants, raisins etc.) 

R 542 Sponge pudding, steamed, microwaved or baked, with fruit (NOT dried fruit), e.g. Eve's pudding, 

upside down pudding 

R 569 Sponge pudding, steamed, microwaved or baked, with jam, syrup or treacle 

7713 Spotted Dick, purchased 

R 571 Suet pudding, made with animal suet, steamed or baked, plain, sweetened. NOT spotted Dick 

R 542 Upside down pudding; sponge pudding, steamed or baked with fruit, e.g. apple, pineapple 

PA322 154 

SPONGE PUDDINGS

OTHER PUDDINGS 

R 502 Apple crumble. NOT wholemeal crumble 

Apple pie: see fruit pies 

9025 Angel delight; Instant Whip; instant dessert; NOT sugar free, made up with water 

Angel Delight made up with milk - see “Milk Puddings” 

R 501 Apple snow, made with stewed apple, sugar and egg white 

6965 Banoffee pie, purchased 

R 504 Batter pudding, sweet, made with flour, egg, milk, and syrup 

R 505 Bread pudding, made with bread, butter, dried fruit, sugar and spice 

R 507 Bread and butter pudding, made with bread, butter, sugar, milk, egg and currants 

R 508 Charlotte pudding, made with bread, butter, sugar, fruit 

R 509 Cheesecake, baked, homemade 

510 Cheesecake, with fruit topping, purchased, frozen or chilled. NOT individual cheesecakes. NOT low fat 

6962 Cheesecake, with fruit topping, purchased, frozen or chilled, individual. NOT low fat 

8626 Cheesecake, chocolate/toffee/caramel, purchased, frozen or chilled NO fruit 

5474 Cheesecake, low fat, with fruit topping, purchased, frozen or chilled, includes individual low fat cheesecakes, 

e.g. McVities Go Ahead cheesecake, Heinz weight watchers strawberry cheesecake individual 

588 Cheesecake, packet mix, as served, includes fruit topping 

R 8787 Cheesecake, packet mix, as served, NO fruit topping 

R 511 Christmas pudding, homemade 

512 Christmas pudding, purchased 

6832 Compote, summerfruits, e.g. M&S 

5160 Crepes with fruit filling, purchased e.g. Findus dessert crepes 

R 502 Crumble, apple only. NOT wholemeal topping. NOT purchased 

R 9950 Crumble, apple only, made with polyunsaturated margarine. NOT wholemeal topping. NOT purchased 

R 9934 Crumble, blackcurrant only, made with margarine (NOT polyunsaturated) . NOT wholemeal topping. NOT 

purchased 

R 503 Crumble, fruit NOT apple; NOT blackcurrant . NOT wholemeal topping. NOT purchased 

6966 Crumble, fruit, purchased 

R 3176 Crumble, wholemeal, apple, topping made with margarine (NOT polyunsaturated), wholemeal flour, 

sugar. NOT purchased 

R 7698 Crumble, wholemeal, any fruit except apple, topping made with margarine (NOT polyunsaturated), 

wholemeal flour, sugar. NOT purchased 


PA322 155

5959 Danish bar, vanilla, Sara Lee ONLY 

R 7768 Egg nog, drink with egg, whole milk , sugar and rum 

8208 Fruit cup, jelly with fruit, purchased, e.g. Chivers Pure fruit cup 

577 Fruit fritters, any fruit, fried in blended vegetable oil. NOT purchased from a takeaway shop 

580 Fruit fritters, any fruit, fried in blended vegetable oil, purchased from a takeaway shop 

578 Fruit fritters, any fruit, fried in lard 

579 Fruit fritters, any fruit, fried in polyunsaturated oil 

5907 Fruit trifle tarts, any fruit, individual, purchased e.g. Mr. Kipling’s 

6133 Fruitini, mixed fruit pieces in tropical fruit sauce, Del Monte ONLY 

R 553 Jelly, NOT low in sugar, made with water, includes ready to eat pot 

R 7704 Jelly, low sugar, made up with water 

8208 Jelly, with fruit, purchased, e.g. Chivers Pure fruit cup 

4743 Mousse, instant, packet, made up with water, e.g. Birds Mousse 

R 350 Meringue, no cream or filling 

R 351 Meringue, filled with artificial cream ONLY 

R 352 Meringue, filled with fresh cream ONLY 

6965 Mississippi mud pie, purchased 

R 8627 Pancakes made with semi-skimmed milk NO sugar 

R 563 Pancakes made with whole milk; no sugar 

Pavlova – see Egg dishes 

R 7682 Pinni, dabra (Asian sweetmeat) 

R 564 Queen of puddings, made with breadcrumbs, whole milk, jam and egg white 

R 584 Rum baba; savarin 

3561 Scotch pancakes; drop scones with fruit, purchased 

R 584 Savarin; Rum baba 

Scones: see "Buns and Pastries" 

585 Sorbet, any, homemade or purchased 

R 565 Soufflé, sweet, baked 

9533 Tiramisu, purchased 

9374 Tortes, not chocolate based, purchased, frozen or chilled, (i.e. biscuit base with mousse and cream topping) 

e.g. Sara Lee Lemon Torte. NOT fruit flan with pastry base 


PA322 156

R 573 Trifle, homemade, with cake, fruit, custard and fresh cream 

6964 Trifle, chocolate, purchased. NOT chocolate mousse 

574 Trifle, fruit, purchased, with fresh cream 

575 Trifle, purchased, frozen, with dairy cream. NOT artificial cream 

R 581 Trifle, with artificial cream, e.g. Bird's trifle 

3204 Waffles, sweet, grilled, purchased 

PA322 157 

OTHER PUDDINGS

SAUCES, SOUPS, PICKLES, GRAVIES AND CONDIMENTS 

SAUCES, PICKLES, GRAVIES AND CONDIMENTS 

R 2409 Barbecue sauce, any 

9400 Black bean sauce 

R 2501 Blue cheese dressing 

2410 Bovril, any, not made up 

6891 Brandy sauce 

R 2411 Bread sauce 

2412 Brown sauce, bottled, e.g. OK, HP, Daddies 

9389 Capers 

R 2413 Cheese sauce made with whole milk 

R 8629 Cheese sauce made with semi skimmed milk 

R 8664 Cheese sauce made with skimmed milk 

9479 Cheese sauce, made up from packet mix, with whole milk 

9480 Cheese sauce, made up from packet mix, with semi-skimmed milk 

9481 Cheese sauce, made up from packet mix, with skimmed milk 

2414 Chilli pickle, oily 

2415 Chilli pickle, sour 

2416 Chilli pickle, sweet 

9397 Chilli sauce 

2417 Chutney, any, homemade, e.g. apple, tomato. NOT purchased 

2418 Chutney, purchased, e.g. tomato, tomato relish, sweetcorn relish, any other chutney or relish. 

NOT mango chutney 

2419 Chutney, mango 

2457 Cook-in-sauces, canned, any 

2458 Cook-in-sauces, packet, any, as served 

8648 Cook-in-sauces, any flavour, carton, bottled. NOT canned; NOT packet; NOT tomato-based pasta 

sauces (8358). Includes sizzle and stir sauces. 

R 2501 Coleslaw dressing, Kraft only 

2436 Cranberry sauce 

9375 Curry paste, any strength, e.g. Pataks, Sharwoods, Subahdar 

2420 Curry sauce, purchased 

PA322 158 

SAUCES, PICKLES, GRAVIES AND CONDIMENTS

8358 Dolmio pasta sauce 

R 2421 Egg sauce; white savoury sauce with egg 

R 2422 French dressing: oil and vinegar dressing, homemade NOT oil free 

3456 French dressing oil free; oil free vinaigrette. NOT reduced fat 

9391 French dressing, purchased. e.g. Kraft, Heidelberg own brand. NOT reduced fat or oil free 

2704 French dressing, low fat, purchased, e.g. Marks and Spencers 

9395 Garlic puree 

2424 Gravy, thickened, with fat (unskimmed), includes Bisto gravy with added fat, Bisto and Oxo gravy with 

added fat, gravy granules with added fat 

2425 Gravy thickened, without fat (skimmed), includes Bisto gravy with NO added fat, 

Bisto and Oxo gravy with NO added fat, gravy granules with NO added fat 

2426 Gravy, unthickened, with fat (unskimmed), includes Oxo gravy with added fat but NO added thickening 

2427 Gravy, unthickened, without fat (skimmed), includes Oxo gravy with NO added thickening and NO 

added fat 

2428 Horseradish sauce 

9398 Hot pepper sauce 

2429 Lime pickle, oily 

2430 Mango pickle, oily 

2431 Marmite, other yeast extracts. NOT Vecon 

2432 Mayonnaise, NOT low calorie, purchased 

R 8382 Mayonnaise, NOT low calorie, homemade 

2433 Mayonnaise, low calorie 

6846 Mayonnaise-based dips, purchased 

2434 Mild mustard sauce, e.g. McDonalds 

2435 Mint sauce, i.e. mint, vinegar, sugar. NOT mint jelly 

2436 Mint jelly; cranberry sauce 

2454 Mustard, ready made, any sort 

2090 Olives, in brine, flesh and skin only, no stones, or leftover stones weighed; stuffed olives 

2091 Olives, in brine, leftover stones not weighed 

2423 Onion, pickled 

R 2437 Onion sauce 

2515 Oxo cubes, or other stock/bouillon cubes, DRY WEIGHT 

SAUCES, PICKLES, GRAVIES AND CONDIMENTS 

PA322 159

2438 Oyster sauce 

8358 Pasta sauce, tomato based, purchased, e.g. Dolmio, own brand 

6036 Pesto sauce 

2439 Piccalilli; mustard pickle 

2440 Pickle, sweet, e.g. Panyan, Branston, Ploughman's. NOT mango or tomato, not chilli pickle 

9388 Pickled gherkins 

R 2441 Prawn cocktail sauce 

9396 Redcurrant jelly, purchased 

9399 Salad dressing, fat free, purchased e.g. Kraft free choice 

R 2441 Salad cream, NOT low calorie 

2442 Salad cream, low calorie, e.g. Weight Watchers, Waistline reduced calorie dressing 

2418 Salsa dips 

2443 Sandwich spread 

9366 Sour cream based dips, e.g. St Ivel, own brand 

2444 Soy sauce, dark 

2445 Soy sauce, light 

R 2459 Stuffing, parsley and thyme; sage and onion; packet mix, made-up weight. 

NOT (sausage) meat stuffing, rice stuffing, chestnut stuffing 

2446 Sweet curry sauce, McDonalds only 

R 2447 Sweet and sour sauce, NOT canned 

9393 Sweet and sour sauce, canned 

2418 Sweetcorn relish 

9392 Tartare sauce, purchased 

6678 Thai red curry sauce, Uncle Ben’s ONLY 

R 2501 Thousand island dressing. NOT low calorie 

7921 Thousand island dressing, low calorie 

820 Toast toppers, canned, any 

2448 Tomato ketchup, bottled 

9101 Tomato ketchup, bottled, reduced sugar and salt, e.g. Crosse & Blackwell Healthy Balance 

2449 Tomato puree, NOT canned 

2460 Tomato puree, canned 

PA322 160 

SAUCES, GRAVIES, PICKLES AND CONDIMENTS

R 2450 Tomato sauce, home made. NOT ketchup 

7065 Vecon 

7318 Vegetable spread, e.g. Granose 

9394 Vegetable puree 

2525 Vinegar, any 

R 2451 White sauce, savoury, made with whole milk, e.g. parsley, caper, anchovy, mustard 

R 3026 White sauce, savoury, made with semi-skimmed milk 

R 7922 White sauce, savoury, made with skimmed milk 

R 2452 White sauce, sweet, made with whole milk 

2453 Worcester sauce, Lea and Perrins 

9390 Yogurt dressings, purchased 

PA322 161 

SAUCES, PICKLES, GRAVIES AND CONDIMENTS

SOUPS 

This section is divided into the following sub-sections: 

A. LOW CALORIE SOUP 

B. CONDENSED SOUP MADE UP 

C. CANNED SOUP 

D. CARTON SOUP 

E. PACKET SOUP MADE UP 

F. HOMEMADE SOUP 

A. LOW CALORIE SOUP 

2491 Low calorie soup, any, canned 

2492 Low calorie soup, any, packet, as served 

B. CONDENSED SOUP 

2465 Chicken soup, cream of, made up with water only, as served 

2480 Tomato soup, made up with water only, as served 

2488 Soup, other, made up with water only, as served. NOT tomato. NOT cream of chicken 

2487 Soup, any, made up with milk only, as served 

2486 Soup, any, made up with milk and water, as served 

C. SOUP, CANNED. NOT CONDENSED 

2463 Chicken soup, cream of, ready to serve 

4338 Cock-a-leekie soup, as served 

2462 Consommé; other clear soups: Bouillon cubes, as served 

3772 Lentil soup, as served 

2491 Low calorie soup, any, canned 

2472 Mushroom soup, cream of, ready to serve 

2473 Oxtail soup, ready to serve 

2494 Scotch broth, ready to serve 

5384 Soups with pasta e.g. Heinz Chicken Pastini, Minestrone Italiano 

2478 Tomato soup, cream of, ready to serve 

2483 Vegetable soup, ready to serve 

PA322 162 

SOUPS

2493 Vending machine soup, any 

2485 Soup, other, not specified elsewhere, ready to serve 

D. SOUP IN A CARTON 

7925 Chicken soup, cream of, ready to serve 

7926 Mushroom soup, cream of, ready to serve 

6795 Thai spinach soup e.g New Covent Garden soup 

7927 Tomato soup, cream of, ready to serve 

7928 Vegetable soup, ready to serve 

2493 Vending machine soup, any 

7929 Soup, other, not specified elsewhere, ready to serve 

E. DEHYDRATED (PACKET) SOUP 

2467 Chicken noodle soup, as served. NOT instant soup powder. NOT Quick soup. NOT Cup-A-Soup 

2462 Consommé; other clear soups: Bouillon cubes, as served 

2468 Instant soup, includes Cup-A-Soup, any variety, as served. NOT low calorie, NOT vending machine 

2492 Low calorie soup, any, as served 

2471 Minestrone soup, as served. NOT instant soup powder. NOT Quick soup. NOT Cup-A-Soup 

7923 Mushroom soup, cream of, as served. NOT instant soup powder. NOT Quick soup. NOT Cup-A-Soup 

2475 Oxtail soup, as served. NOT instant soup powder. NOT Quick soup. NOT Cup-A-Soup 

7924 Tomato soup, cream of, as served. NOT instant soup powder. NOT Quick soup. NOT Cup-A-Soup 

2482 Tomato soup, as served. NOT instant soup powder. NOT Quick soup. NOT Cup-A-Soup. NOT 

cream of tomato soup 

8575 Vegetable soup, as served. NOT instant soup powder. NOT Quick soup. NOT Cup-A-Soup 

F. HOMEMADE SOUP 

R 2461 Broth, bone and vegetable 

R 2469 Lentil soup 

R 2476 Pea soup 

R 2477 Scotch broth, i.e. mutton, carrot, other vegetables, must include meat, thickened 

R 2489 Sweetcorn soup; sweetcorn chowder 

R 2484 Vegetable soup. NO pulses - lentils, beans, barley etc. 

R 2490 Vegetable soup, with lentils, peas, pearl barley; soup mix, as served 

PA322 163 

SOUPS

PRESERVES, SUGARS AND SWEET SAUCES 

PRESERVES 

9325 Diabetic jam, e.g. Boots 

7886 Fruit spreads; pure fruit spreads, fruit with edible seeds, e.g. blackberry, blackcurrant, gooseberry, raspberry, 

strawberry 

7887 Fruit spreads; pure fruit spreads, stone fruit, e.g. plum, apricot, damson, greengage, mixed fruit 

2213 Honey comb 

2214 Honey, in jars, any 

9325 Jam, diabetic. e.g. Boots 

2215 Jam, including "Extra" jam, fruit with edible seeds, purchased, e.g. blackberry, blackcurrant, gooseberry, 

raspberry, strawberry. NOT homemade 

8300 Jam, including "Extra" jam, fruit with edible seeds, homemade, e.g. blackberry, blackcurrant, gooseberry, 

raspberry, strawberry. NOT purchased 

2217 Jam, including "Extra" jam, stone fruit, purchased, e.g. plum, apricot, damson, greengage, mixed 

fruit. NOT homemade 

8301 Jam, including "Extra" jam, stone fruit, home made, e.g. plum, apricot, damson, greengage, mixed 

fruit. NOT purchased 

2216 Jam, with reduced sugar content, fruit with edible seeds, e.g. blackberry, blackcurrant, gooseberry, 

raspberry, strawberry 

2218 Jam, with reduced sugar content, stone fruit, e.g. plum, apricot, damson, greengage, mixed fruit 

2219 Lemon curd, lime or orange curd, starch based, purchased 

2220 Lemon, lime or orange curd; lemon cheese; homemade 

2221 Marmalade, any, with peel, homemade. NOT Mamade 

8559 Marmalade, any, with peel, purchased 

2222 Marmalade, any, without peel, homemade. NOT Mamade 

8560 Marmalade, any, without peel, purchased 

2223 Marmalade, any, with reduced sugar content; pure fruit spread; with and without peel 

5170 Sweet spreads without fruit, with added vitamin C, e.g. Chivers Bread Busters 

PA322 164 

PRESERVES

SUGAR 

9474 Fruit sugar; fructose, e.g. Fruisana 

2201 Glucose powder with added vitamin C, e.g. Glucodin 

2202 Glucose liquid BP 

2312 Milk shake syrup 

2207 Molasses 

Milk shakes, as served, home made or purchased: see "Milk based drinks" 

9379 Soft brown sugar, light or dark 

2203 Sugar, demerara, golden granulated 

2204 Sugar, jaggery, muscovado; molasses crystals 

2205 Sugar, white; granulated, caster, icing, cubes, crystals, preserving sugar, raw cane sugar 

2206 Syrup, golden 

2662 Syrup only from fruit canned in syrup 

2207 Treacle, black; molasses 

ARTIFICIAL SWEETENERS 

B 2208 Granulated table top sweeteners, e.g. Sweet'n'slim, Sweet'n'low, Shapers Sugar Lite, Sweetex with 

Nutriblend, Sucron, Canderel Spoonful, Trimspoon 

B 8299 Liquid table top sweeteners, e.g. Original Hermesetas Liquid, Sweetex Liquid Sweetener 

Minicube sweeteners: code as tablet sweeteners (below) 

B 2209 Table top sweeteners in tablets or mini cubes, e.g. Original Hermesetas, New Taste Hermesetas Gold, 

Sweetex, Saxin, Natrena, Natriblend, Canderel tablets, Boots Shapers, Flix 

PA322 165 

SUGAR AND ARTIFICIAL SWEETENERS

SWEET SPREADS, FILLINGS AND ICING 

6891 Brandy sauce 

9216 Butter cream icing made with margarine, not polyunsaturated 

8714 Butter cream icing made with polyunsaturated margarine 

2210 Cherries, glace maraschino; cocktail cherries 

R 2645 Chocolate sauce, homemade. NOT ice cream topping sauce, NOT Ice Magic 

2211 Chocolate spread 

2212 Chocolate and nut spread. NOT peanut butter and chocolate spread 

2227 Ice cream topping sauces, any flavour. NOT Ice Magic 

2652 Ice Magic 

8007 Icing, made with sugar and water or sugar and egg white 

2225 Mincemeat, sweet 

2226 Mixed peel; angelica 

2212 Nut spread, with chocolate 

Peanut butter: see "Nuts" 

PA322 166 

SWEET SPREADS, FILLINGS AND ICING

VEGETABLES 

FRIED OR ROAST POTATOES AND POTATO PRODUCTS 

6386 Hash browns, fried in rapeseed oil, McDonald’s ONLY 

All other hash browns: see potato waffles 

7864 Ketchips, mashed potato with a tomato ketchup centre, purchased, baked 

8766 Mushroom feasts, potato with creamy mushroom filling, oven baked or grilled, purchased, e.g. Birds Eye 

2654 Potato croquettes; potato cakes; coated in breadcrumbs, grilled or baked. NO fat 

1901 Potato croquettes; potato cakes; coated in breadcrumbs, fried in blended vegetable oil 

1902 Potato croquettes; potato cakes; coated in breadcrumbs, fried in dripping 

1903 Potato croquettes; potato cakes; coated in breadcrumbs, fried in lard 

1904 Potato croquettes; potato cakes; coated in breadcrumbs, fried in polyunsaturated oil or margarine 

8295 Potato Crunchies, e.g. Ross, own brand, grilled or baked 

Potato Fritters: see potato waffles 

7864 Potato Ketchips; mashed potato with tomato ketchup centre, purchased, baked 

1884 Potato slices, in batter, fried in blended vegetable oil 

1885 Potato slices, in batter, fried in dripping 

1886 Potato slices, in batter, fried in lard 

1887 Potato slices, in batter, fried in polyunsaturated oil or margarine 

1888 Potato slices, old, sautéed in blended vegetable oil 

1892 Potato slices, new, sautéed in blended vegetable oil 

1889 Potato slices, old, sautéed, in dripping 

1893 Potato slices, new, sautéed in dripping 

1890 Potato slices, old, sautéed, in lard 

1894 Potato slices, new, sautéed in lard 

1891 Potato slices, old, sautéed in polyunsaturated oil or margarine 

1895 Potato slices, new, sautéed in polyunsaturated oil or margarine 

9351 Potato slices, old, sautéed in olive oil 

1879 Potato waffles; Fritters; Hash browns; Alphabites; fried in blended vegetable oil 

1880 Potato waffles; Fritters; Hash browns; Alphabites; fried in dripping 

1881 Potato waffles; Fritters; Hash browns; Alphabites; fried in lard 

PA322 167 

FRIED OR ROAST POTATOES AND POTATO PRODUCTS

1882 Potato waffles; Fritters; Hash browns; Alphabites; fried in polyunsaturated oil or margarine 

3307 Potato waffles; Fritters; Hash browns; Alphabites, fried in butter 

9345 Potato waffles; Fritters; Hash browns; Alphabites, fried in olive oil 

1883 Potato waffles; Fritters; Hash browns; Alphabites; grilled or baked, NO fat 

1841 Roast old potatoes, in blended vegetable oil 

1845 Roast new potatoes, in blended vegetable oil 

9789 Roast old potatoes, in butter 

1842 Roast old potatoes, in dripping 

1846 Roast new potatoes, in dripping 

1843 Roast old potatoes, in lard 

1847 Roast new potatoes, in lard 

1844 Roast old potatoes, in polyunsaturated oil or margarine 

1848 Roast new potatoes, in polyunsaturated oil or margarine 

8785 Roast new potatoes, in butter 

8827 Roast old potatoes, in olive oil 

8683 Roast new potatoes, in olive oil 

8371 Roast potatoes, old, frozen, baked 

PA322 168 

FRIED OR ROAST POTATOES AND POTATO PRODUCTS

POTATO CHIPS 

This section is divided into the following subsections: 

A. JACKET POTATO SLICES 

B. CHIPS MADE FROM FRESH OLD POTATOES 

C. CHIPS MADE FROM FRESH NEW POTATOES 

D. FROZEN CHIPS 

E. CHIPS PURCHASED FROM A TAKEAWAY OR FAST FOOD OUTLET 

F. OVEN CHIPS AND MICROWAVE CHIPS 

A. JACKET POTATO SLICES 

1878 Jacket potato slices, frozen, grilled or oven cooked, no added fat 

B. CHIPS MADE FROM FRESH OLD POTATOES, NOT PURCHASED FROM A TAKEAWAY 

1849 Chips, old potatoes, fresh, fried in blended vegetable oil. NOT purchased from a takeaway shop 

1850 Chips, old potatoes, fresh, fried in dripping 

1851 Chips, old potatoes, fresh, fried in lard 

1852 Chips, old potatoes, fresh, fried in polyunsaturated oil or margarine 

8750 Chips, old potatoes, fresh, fried in olive oil 

C. CHIPS MADE FROM FRESH NEW POTATOES, NOT PURCHASED FROM A TAKEAWAY 

1854 Chips, new potatoes, fresh, fried in blended vegetable oil. NOT purchased from a takeaway shop 

1855 Chips, new potatoes, fresh, fried in dripping 

1856 Chips, new potatoes, fresh, fried in lard 

1857 Chips, new potatoes, fresh, fried in polyunsaturated oil or margarine 

D. FROZEN CHIPS, NOT PURCHASED FROM A TAKEAWAY 

1859 Crinkle cut frozen chips, fried in blended vegetable oil. NOT purchased from a takeaway shop 

1860 Crinkle cut frozen chips, fried in dripping 

1861 Crinkle cut frozen chips, fried in lard 

1862 Crinkle cut frozen chips, fried in polyunsaturated oil or margarine 

9346 Crinkle cut frozen chips, fried in olive oil 

PA322 169 

POTATO CHIPS

1864 Fine cut frozen chips, fried in blended vegetable oil. NOT purchased from a takeaway shop 

1865 Fine cut frozen chips, fried in dripping 

1866 Fine cut frozen chips, fried in lard 

1867 Fine cut frozen chips, fried in polyunsaturated oil or margarine 

8921 Fine cut frozen chips, fried in olive oil 

1868 Steak cut/Thick cut frozen chips, fried in blended vegetable oil. NOT purchased from a takeaway shop 

1869 Steak cut/Thick cut frozen chips, fried in dripping 

1870 Steak cut/Thick cut frozen chips, fried in lard 

1871 Steak cut/Thick cut frozen chips, fried in polyunsaturated oil or margarine 

1872 Straight cut frozen chips, fried in blended vegetable oil. NOT purchased from a takeaway shop 

1873 Straight cut frozen chips, fried in dripping 

1874 Straight cut frozen chips, fried in lard 

1875 Straight cut frozen chips, fried in polyunsaturated oil or margarine 

E. CHIPS PURCHASED FROM A TAKEAWAY OR FAST FOOD OUTLET 

1853 Chips, old potatoes, fresh, fried in blended vegetable oil, purchased from a takeaway shop 

1850 Chips, old potatoes, fresh, fried in dripping 

1851 Chips, old potatoes, fresh, fried in lard 

1852 Chips, old potatoes, fresh, fried in polyunsaturated oil or margarine 

1858 Chips, new potatoes, fresh, fried in blended vegetable oil, purchased from a takeaway shop 

1855 Chips, new potatoes, fresh, fried in dripping 

1856 Chips, new potatoes, fresh, fried in lard 

1857 Chips, new potatoes, fresh, fried in polyunsaturated oil or margarine 

1863 Crinkle cut frozen chips, fried in blended vegetable oil, purchased from a takeaway shop 

1860 Crinkle cut frozen chips, fried in dripping 

1861 Crinkle cut frozen chips, fried in lard 

1862 Crinkle cut frozen chips, fried in polyunsaturated oil or margarine 

1949 Fine cut frozen chips, fried in blended vegetable oil purchased from fast food outlet. NOT McDonalds 

5580 Fine cut frozen chips, purchased from McDonalds only 

1865 Fine cut frozen chips, fried in dripping 

PA322 170 

POTATO CHIPS

1866 Fine cut frozen chips, fried in lard 

1867 Fine cut frozen chips, fried in polyunsaturated oil or margarine 

8549 Steak cut/Thick cut frozen chips, fried in blended vegetable oil, purchased from a takeaway shop 

1869 Steak cut/Thick cut frozen chips, fried in dripping 

1870 Steak cut/Thick cut frozen chips, fried in lard 

1871 Steak cut/Thick cut frozen chips, fried in polyunsaturated oil or margarine 

1876 Straight cut frozen chips, fried in blended vegetable oil, purchased from a takeaway shop 

1873 Straight cut frozen chips, fried in dripping 

1874 Straight cut frozen chips, fried in lard 

1875 Straight cut frozen chips, fried in polyunsaturated oil or margarine 

F. OVEN CHIPS AND MICROWAVE CHIPS 

1877 Steak cut/Beefeater chips, frozen, oven ready, cooked without fat 

1878 Oven ready chips, other, cooked without fat. NOT Microchips; NOT Steak cut/Beefeater chips 

7863 Chips, designed for use in microwave only, any cut e.g. McCains Microchips 

PA322 171 

POTATO CHIPS

POTATOES - OTHER (E.G. BOILED, BAKED), POTATO SALADS AND DISHES 

BAKED OR MICROWAVED POTATO 

1834 Baked or microwaved potatoes in skins, old, skin eaten 

1837 Baked or microwaved potatoes in skins, new, skin eaten 

1835 Baked or microwaved potatoes in skins, old, skin NOT eaten, leftover skin weighed 

1836 Baked or microwaved potatoes in skins, old, skin NOT eaten, leftover skin NOT weighed 

1838 Baked or microwaved potatoes in skins, new, skin NOT eaten, leftover skin weighed 

1839 Baked or microwaved potatoes in skins, new, skin NOT eaten, leftover skin NOT weighed 

BOILED OR MASHED POTATO 

1829 Boiled or mashed potatoes, old, NO added butter or margarine 

1830 Boiled or mashed potatoes, new, NO added butter or margarine, skins eaten 

8294 Boiled or mashed potatoes, new, NO added butter or margarine, skins not eaten, leftover skin weighed 

1831 Boiled or mashed potatoes, old, with butter 

1833 Boiled or mashed potatoes, old, with polyunsaturated margarine 

1832 Boiled or mashed potatoes, old, with margarine (NOT polyunsaturated) 

9249 Boiled or mashed potatoes, old, with low or reduced fat spread 

1896 Potatoes, canned 

INSTANT POTATO 

1897 Instant potato powder or granules, made up with water only 

1898 Instant potato powder or granules, made up with milk and water 

1899 Instant potato powder or granules, made up with whole milk only 

8493 Instant potato powder or granules, made up with semi-skimmed milk 

8494 Instant potato powder or granules, made up with skimmed milk 

POTATO DISHES 

R 802 Cheese and potato pie, i.e. potato, fat, cheese and milk 

R 1840 Curried potatoes; no rice 

1906 Potato salad, in salad cream, or mayonnaise, canned 

1907 Potato salad, in salad cream or mayonnaise, NOT canned 

7862 Potato salad, in salad cream or mayonnaise, low calorie 

POTATOES - OTHER (E.G. BOILED, BAKED), POTATO SALADS AND DISHES 

PA322 172

VEGETABLES (NOT POTATOES) 

1651 Ackee, canned, drained weight 

1652 Artichoke, globe, boiled, base of leaves and soft inside parts 

1653 Artichoke, globe, boiled, weight as served 

1654 Artichoke, Jerusalem, boiled 

1655 Asparagus, boiled, soft tips only 

1656 Asparagus, boiled, weight as served 

1657 Asparagus, canned, drained weight 

1659 Aubergines, brinjal, eggplant, fried in blended vegetable oil 

1660 Aubergines, brinjal, eggplant, fried in polyunsaturated oil or polyunsaturated margarine 

1976 Avocado pears, flesh only, leftover skin weighed 

See next section for BAKED BEANS 

1661 Bamboo shoots, canned, drained weight 

9223 Basil fresh 

8826 Beans, aduki, dried, boiled 

1664 Beans, balor; valor; canned, drained weight 

8280 Beans, blackeye, canned, boiled, drained weight 

8281 Beans, blackeye; dried, boiled 

1667 Beans, broad, canned, drained weight 

1666 Beans, broad, fresh, boiled 

1668 Beans, broad, frozen, boiled 

1669 Beans, butter, canned, drained weight 

1670 Beans, butter, dried, boiled 

1671 Beans, green, French, boiled, pods and beans 

2679 Beans, green, French, canned, drained weight 

1681 Beans, green, runner, fresh or accelerated freeze dried, boiled, e.g. Surprise 

1682 Beans, green, runner, canned, drained weight 

1683 Beans, green, runner, frozen, boiled 

1674 Beans, haricot, canned, boiled, drained weight 

1673 Beans, haricot, dried, boiled 

PA322 173 

VEGETABLES (NOT POTATOES)

1676 Beans, kidney, red, canned, drained weight 

1677 Beans, kidney, red, dried, boiled. NOT canned 

8809 Beans, mung, boiled 

1679 Beans, papri, canned, drained weight 

1680 Beans, papri, boiled. NOT canned 

1685 Beans, soya, boiled 

1689 Beansprouts, canned, drained weight 

4731 Beansprouts, fresh, boiled 

4520 Beansprouts, fresh, fried in blended vegetable oil 

4558 Beansprouts, fresh, fried in polyunsaturated oil 

1688 Beansprouts, fresh, uncooked 

1691 Beetroot, boiled 

2456 Beetroot, pickled; red cabbage, pickled 

1690 Beetroot, uncooked 

7842 Broccoli, sprouting, uncooked. NOT calabrese 

1693 Broccoli, spears; calabrese; fresh, boiled 

1694 Broccoli, spears; calabrese; frozen, boiled 

7843 Broccoli, sprouting, boiled. NOT calabrese 

1696 Brussels sprouts, fresh, boiled 

1697 Brussels sprouts, canned, drained weight 

1698 Brussels sprouts, frozen, boiled 

Brussels tops: see cabbage, winter 

1669 Butter beans, canned, drained weight 

7845 Cabbage, January King, fresh, boiled 

1704 Cabbage, savoy, fresh, boiled 

1705 Cabbage, spring; spring greens; fresh, boiled 

7847 Cabbage, Summer, fresh, boiled 

2617 Cabbage, white, fresh, boiled 

1708 Cabbage, winter; kale; fresh, boiled 

1709 Cabbage, any type, frozen, boiled 

PA322 174 


7844 Cabbage, January King, uncooked 

1700 Cabbage, red, fresh, uncooked 

1703 Cabbage, savoy, fresh, uncooked 

7846 Cabbage, Summer, uncooked 

1706 Cabbage, white, fresh, uncooked 

1707 Cabbage, winter; kale; uncooked 

1701 Cabbage, red, fresh, boiled 

2456 Cabbage, red, pickled 

1693 Calabrese, fresh, boiled 

1694 Calabrese, frozen, boiled 

1710 Carrots, old, fresh, uncooked; (October-July), unless otherwise stated 

1712 Carrots, young, new, fresh, uncooked; (August-September, unless otherwise stated) 

1711 Carrots, old, fresh, boiled; (October-July), unless otherwise stated 

1713 Carrots, young; new, fresh, boiled; (August-September, unless otherwise stated) 

1714 Carrots, old or new, frozen, boiled 

1715 Carrots, canned, drained weight 

Carrot juice: see "Soft drinks, fruit and vegetable juices" 

1718 Cauliflower, fresh, uncooked 

1719 Cauliflower, fresh, boiled 

1720 Cauliflower, frozen, boiled 

1724 Celeriac, fresh, boiled 

1725 Celery, fresh, uncooked 

1726 Celery, fresh, boiled or braised 

1727 Celery, canned, drained weight 

2647 Chestnuts, water, canned, drained weight 

1815 Chick Peas, boiled 

1816 Chick Peas, canned, drained weight 

7848 Chicory, fresh, boiled 

1728 Chicory, fresh, uncooked. NOT Radiccio 

1729 Chinese leaves, fresh, uncooked 

PA322 175 


9227 Chives fresh 

R 1731 Coleslaw, homemade. NOT low calorie 

8079 Coleslaw, purchased. NOT low calorie 

R 1732 Coleslaw, low calorie, homemade 

8282 Coleslaw, low calorie, purchased 

9154 Coriander fresh 

Corn on the cob: see sweetcorn 

1733 Courgette, fresh, uncooked 

1734 Courgettes, fresh or frozen, boiled 

1738 Courgettes, fried or sautéed in blended vegetable oil 

1735 Courgettes, fried or sautéed in butter 

1736 Courgettes, fried or sautéed in margarine (NOT polyunsaturated) 

1737 Courgettes, fried or sautéed in polyunsaturated oil or polyunsaturated margarine 

9569 Courgettes, fried or sautéed in olive oil 

1740 Cucumber, uncooked 

1707 Curly Kale, fresh, uncooked 

1708 Curly kale, fresh, boiled 

1742 Endive, curly endive, frisee; fresh, uncooked 

8477 Fennel, fresh, uncooked 

8478 Fennel, fresh, boiled or braised 

1671 French Beans , boiled, pods and beans 

1743 Garlic, uncooked 

9388 Gherkin, pickled; pickled cucumber 

1748 Green banana, boiled 

1749 Green banana; fried in blended vegetable oil 

1750 Green banana; fried in polyunsaturated oil 

1751 Green banana; fried in red palm oil 

1671 Green Beans, French, boiled, pods and beans 

2679 Green Beans, French, canned, drained weight 

1681 Green Beans, runner, fresh or accelerated freeze dried, boiled, e.g. Surprise 

PA322 176 


1682 Green Beans, runner, canned, drained weight 

1683 Green Beans, runner, frozen, boiled 

1753 Kohlrabi, uncooked 

7852 Kohlrabi, boiled 

1756 Leeks, fresh, boiled 

9311 Leeks fried in olive oil 

6058 Lentils, brown, boiled 

1758 Lentils, split, boiled 

7853 Lettuce, Butterhead, raw 

7854 Lettuce, Cos, raw 

7855 Lettuce, Iceberg 

7856 Lettuce, Webbs 

1762 Lettuce, unspecified/unknown/other 

1763 Lettuce, in oil and vinegar dressing 

2650 Mange-tout peas; sugar peas; fresh or frozen, boiled 

1765 Marrow, boiled 

1767 Marrow, parwal; small Asian marrow, boiled 

1768 Marrow, parwal; small Asian marrow, canned, drained weight 

1770 Mixed vegetables; carrots, peas, turnip, swede, etc., canned, drained weight. NOT mixed beans 

1771 Mixed vegetables, frozen, boiled 

9232 Mint fresh 

1772 Mushrooms, uncooked 

6847 Mushrooms, coated in breadcrumbs or batter, fried in vegetable oil 

2731 Mushrooms, garlic, not breaded 

1775 Mushrooms, fried in blended vegetable oil 

1773 Mushrooms, fried in butter 

1777 Mushrooms, fried in dripping 

1778 Mushrooms, fried in lard 

1774 Mushrooms, fried in margarine (NOT polyunsaturated) 

1776 Mushrooms, fried in polyunsaturated oil or margarine 

9309 Mushrooms fried in olive oil 

PA322 177 


1779 Mushrooms, stewed or grilled 

1781 Mushrooms, canned, with or without white sauce 

1782 Mustard and cress, uncooked 

1784 Okra; ladies fingers; bindi; canned, drained contents 

2624 Okra; ladies fingers; bindi; fried in blended vegetable oil 

1785 Onions, uncooked 

1798 Onions, spring, white bulb only, uncooked 

7722 Onions, spring bulb and top, uncooked 

9293 Onion baked or roast 

1786 Onions, boiled 

1789 Onions, fried in blended vegetable oil 

1787 Onions, fried in butter 

1790 Onions, fried in dripping 

1791 Onions, fried in lard 

1788 Onions, fried in margarine (NOT polyunsaturated) 

1792 Onions, fried in polyunsaturated oil or margarine 

9570 Onions fried in olive oil 

1793 Onion rings, in batter, frozen, fried in blended vegetable oil 

1794 Onion rings, in batter, frozen, fried in dripping 

1795 Onion rings, in batter, frozen, fried in lard 

1796 Onion rings, in batter, frozen, fried in polyunsaturated oil or margarine 

8026 Onion rings, in batter, frozen, grilled 

2423 Onion, pickled 

1799 Parsley, fresh 

1801 Parsnips, boiled 

1804 Parsnips, roast, in blended vegetable oil 

9792 Parsnips, roast, in butter 

1802 Parsnips, roast, in dripping 

1803 Parsnips, roast, in lard 

1805 Parsnips, roast, in polyunsaturated oil or margarine 

1806 Peas, fresh, uncooked 

PA322 178 


1818 Peas, freeze dried, boiled, e.g. Surprise 

1807 Peas, fresh, boiled 

1808 Peas, frozen, boiled. NOT petit pois 

8284 Petit pois peas, frozen, boiled 

1809 Peas, canned, garden, boiled 

1810 Peas, canned, marrowfat, boiled 

1811 Peas, "mushy", canned, boiled 

2618 Peas, "mushy", boiled from dried. NOT canned 

1812 Peas, processed, canned, boiled 

2650 Peas, mange-tout; sugar peas; fresh or frozen, boiled 

1813 Peas, split, dried, boiled 

1819 Pease pudding, canned, boiled 

1823 Peppers, green, fresh, uncooked 

1824 Peppers, green, fresh, boiled 

7857 Peppers, red, fresh, uncooked 

7988 Peppers, red, fresh, boiled 

7987 Peppers, yellow, black or white, fresh, uncooked 

7989 Peppers, yellow, black or white, fresh, boiled 

1826 Peppers, green, red, yellow, black or white, frozen, boiled 

8479 Plantain, boiled 

9468 Plantain fried in blended vegetable oil 

9469 Plantain fried in polyunsaturated oil 

9470 Plantain fried in red palm oil 

9471 Plantain raw 

1908 Pumpkin, boiled 

8285 Quorn, stir fried in blended vegetable oil 

1909 Radish, red, uncooked 

1910 Radish, white; mooli 

8283 Raddiccio, uncooked 

1701 Red cabbage, fresh, boiled 

2456 Red cabbage, pickled 

PA322 179 


9231 Sage fresh 

1911 Salsify, boiled 

1912 Sauerkraut, bottled, drained weight 

1913 Seakale, boiled. NOT kale 

1685 Soya beans, boiled 

1686 Soya bean curd; Tofu. NOT smoked 

8369 Soya bean curd; Tofu; smoked 

1370 Soya mince, canned 

1376 Soya mince, made up from dried 

1914 Spinach, fresh, uncooked 

1915 Spinach, fresh, boiled 

1916 Spinach, frozen, boiled 

1918 Spinach, canned, drained weight 

8377 Stir fried vegetables, purchased frozen, boiled 

8390 Stir fried vegetables, purchased, frozen, fried in blended vegetable oil 

8391 Stir fried vegetables, purchased, frozen, fried in polyunsaturated margarine or oil 

9365 Sun-dried tomatoes in olive oil and / or sunflower oil, e.g. Sacla, Florentino, own brand 

1921 Swede, boiled 

8370 Sweetcorn baby, frozen, boiled 

1922 Sweetcorn; corn on the cob; fresh or frozen, boiled, leftover cob not weighed 

1923 Sweetcorn; corn on the cob; fresh or frozen, boiled, kernels only, or leftover cob weighed 

1924 Sweetcorn; corn on the cob; canned, kernels only, drained weight 

1925 Sweetcorn, immature cobs, canned, drained weight 

1930 Sweet potatoes, boiled 

1686 Tofu, soya bean curd, NOT smoked 

8369 Tofu, soya bean curd, smoked 

1931 Tomatoes, fresh, uncooked 

1932 Tomatoes, fresh, fried in blended vegetable oil 

1933 Tomatoes, fresh, fried in butter 

1934 Tomatoes, fresh, fried in dripping 

PA322 180 


1938 Tomatoes, fresh, fried in lard 

1936 Tomatoes, fresh, fried in margarine (NOT polyunsaturated) 

9352 Tomatoes, fresh, fried in olive oil 

1937 Tomatoes, fresh, fried in polyunsaturated oil or margarine 

1935 Tomatoes, fresh, grilled or baked, NO fat 

1939 Tomatoes, canned 

Tomato juice: see "Fruit and vegetable juices" 

9365 Tomatoes, sun dried, in olive oil and / or sunflower oil, e.g. Sacla, Florentino, own brand 

1941 Turnips, boiled 

1942 Turnips, tops, boiled 

1947 Watercress, uncooked 

2647 Water chestnuts, canned, drained weight 

1948 Yam, boiled 

PA322 181 


VEGETABLE DISHES (INCLUDING BAKED BEANS) 

2828 Bacon flavoured TVP strips 

1662 Baked Beans in tomato sauce, canned, includes curried baked beans. NOT baked beans with additions; 

NOT low sugar baked beans 

2646 Baked beans in tomato sauce, canned, reduced sugar; low sugar; no sugar added or sugar free, with or 

without reduced/low salt 

7840 Baked beans in tomato sauce with pasta, canned, e.g. Crosse and Blackwell Fred Bear Beans and Pasta shapes 

7781 Baked beans with burgers, chicken bits or bacon. NOT baked beans with sausages 

1240 Baked beans in tomato sauce, with sausages (NOT low fat), canned 

7839 Baked beans in tomato sauce with low fat sausages, canned 

9284 Bean salad, purchased 

2655 Beanburger, in a bun with cheese e.g. Burger King spicy beanburger, Wimpy spicy beanburger with cheese 

9282 Red kidney beanburger e.g. Wimpy, no bun 

3083 Beanfeast, various flavours, made up with water, cooked 

R 1699 Bubble and squeak, cooked potato and cabbage, fried in blended vegetable oil 

R 1702 Cabbage, red, recipe dish with apple, onion, sugar and butter 

R 1721 Cauliflower, boiled, with white sauce 

R 1722 Cauliflower cheese i.e. in cheese sauce, made with whole milk 

R 5241 Cauliflower cheese i.e. in cheese sauce, made with semi-skimmed milk 

R 5345 Cauliflower cheese i.e. in cheese sauce, made with skimmed milk 

R 1723 Cauliflower bhaji i.e. fried Asian vegetable dish 

R 1741 Cucumber and gram flour raita; i.e. Asian vegetable side dish with yogurt 

R 2660 Cucumber and yogurt, Greek style; Tzatziki 

1817 Hummus; chick pea paste with sesame seeds. NOT canned. NOT reduced fat 

1717 Hummus; chick pea paste with sesame seeds; canned. NOT reduced fat 

2978 Hummus, low/reduced fat 

Kale: see cabbage, winter 

Kidney beans: see beans, kidney, red 

1760 Lentils, canned, in tomato sauce 

R 1759 Lentils, masur dahl; cooked dish with onion and butter 

R 1761 Lentils, red; toor dahl; cooked dish 

R 1769 Marrow, boiled in white sauce 

PA322 182 

VEGETABLE DISHES, INCLUDING BAKED BEANS

1797 Onion bhaji; pakora i.e. Asian dish, fried battered onion ball, purchased 

3205 Pancakes, savoury cheese, purchased, grilled or fried in blended vegetable oil. e.g. Findus 

821 Pastie, cheese and onion, purchased 

1817 Peas, chick, paste, with sesame seeds; hummus. NOT canned. Not reduced fat 

1717 Peas, chick, paste, with sesame seeds; hummus; canned. NOT reduced fat 

2978 Peas, chick, paste; hummus, low/reduced fat 

R 1821 Pea curry, no rice 

R 1822 Pea and potato curry, made with canned peas. NO rice 

5439 Pinto beans; refried beans eg Old El Paso, own brand 

5447 Quorn quarter pounder, grilled, no bun 

5677 Quorn burger, fried in sunflower oil 

7103 Quorn, savoury pies with puff pastry, purchased 

R 2625 Ratatouille, made with tomatoes, aubergines, courgettes, onions and green pepper, NOT canned 

2626 Ratatouille, made with tomatoes, aubergines, courgettes, onions and green pepper, canned 

9280 Ratatouille, frozen, purchased 

Red kidney beans: see beans, kidney, red 

1240 Sausages (NOT low fat) and baked beans, canned 

7839 Sausages (low fat) with baked beans, canned 

R 1917 Spinach curry; "sag"; i.e. with onion, garlic, tomatoes and blended vegetable oil 

Split peas see peas, split 

R 1919 Spring roll, i.e. fried pancake roll with beansprouts filling, NO meat 

Sprouts: see brussels sprouts 

8631 Stir fried vegetables, Chinese style, takeaway ONLY 

1927 Sweetcorn, fritters, fried in blended vegetable oil 

1929 Sweetcorn, fritters, fried in lard 

1928 Sweetcorn, fritters, fried in dripping 

1926 Sweetcorn, fritters, fried in polyunsaturated oil or margarine 

Sweetcorn pickle: see "Sauces and pickles" 

2967 Thai vegetable curry, purchased 

2828 TVP strips, bacon flavoured 

R 2660 Tzatziki, Greek style cucumber and yogurt 

9281 Vegetable balti, takeaway. NO rice 

PA322 183 


2622 Vegetable biryani or pilau, includes rice. Includes takeaway 

R 1943 Vegetable curry, i.e. curried mixed vegetables. NO rice. NOT takeaway 

8286 Vegetable curry with rice, ready meal. NOT takeaway 

9281 Vegetable curry takeaway no rice. NOT vegetable biryani or pilau. NOT vegetable korma 

8287 Vegetable chilli, ready meal. NO rice 

6995 Vegetable enchiladas (corn tortillas with bean and tomato filling) 

8289 Vegetable fingers, coated in breadcrumbs, fried in blended vegetable oil 

8384 Vegetable fingers, coated in breadcrumbs, fried in butter 

8385 Vegetable fingers, coated in breadcrumbs, fried in margarine (NOT polyunsaturated) 

8386 Vegetable fingers, coated in breadcrumbs, fried in polyunsaturated margarine or oil 

8288 Vegetable fingers, coated in breadcrumbs, grilled 

7137 Vegetable grills, burgers, crispbakes, in breadcrumbs, grilled or oven baked e.g. Linda McCartney’s 

southern grills, Dalepak vegetable tikka grills, Tesco vegetable tikka crispbakes, Birds Eye cauliflower 

cheese quarter pounders, any 

Vegetable juice: see "Fruit and vegetable juices" 

3143 Vegetable lasagne ready meal, purchased, cooked 

8290 Vegetable moussaka, ready meal, purchased 

1919 Vegetable pancake roll (spring roll), purchased 

7859 Vegetable pastie, purchased 

R 1950 Vegetable pie, mixed vegetables in white sauce with one pastry crust, made from half lard and half 

margarine (NOT polyunsaturated) 

1945 Vegetable salad, in salad cream or mayonnaise, canned 

2623 Vegetable samosa, purchased 

7858 Vegetable "sausage roll", purchased 

8631 Vegetables, stir fried, takeaway ONLY 

8291 Vegetarian paté, purchased 

8292 Vegiebanger or vegieburger mix, made up, fried in blended vegetable oil 

8293 Vegiebanger or vegieburger mix, made up, grilled. NOT vegetable grill 

8387 Vegiebanger or vegieburger mix, made up, fried in butter 

8388 Vegiebanger or vegieburger mix, made up, fried in margarine (NOT polyunsaturated) 

8389 Vegiebanger or vegieburger mix, made up, fried in polyunsaturated margarine or oil 

4203 Vegieburger, vegetable burger grills; not in breadcrumbs or oven baked, purchased, grilled e.g. Dalepak 

vegetable grills, Birds Eye vegetable burgers 

PA322 184 


4785 Vegieburger, purchased, fried in lard 

9279 Vegieburger purchased fried in blended vegetable oil 

5174 Vegetable hot pot, frozen or chilled, ready meal 

9523 Vegetable Kievs, oven baked or grilled e.g. Linda McCartney, Birds Eye 

9538 Vegetable shepherds pie, ready meal 

9594 Vegetarian pie, soya based, purchased e.g. Linda McCartney vegetarian country pie 

5153 Vegetarian sausages, boiled e.g. Tivalli, Tesco 

5339 Vegetarian sausages, fried 

9572 Vegetarian sausages, oven baked or grilled e.g. Linda McCartney 

PA322 185 


VITAMIN AND MINERAL SUPPLEMENTS AND MEDICINE 

ONLY USE CODE IF THE PRODUCT NAME OF THE SUPPLEMENT CORRESPONDS EXACTLY WITH THE 

DESCRIPTION GIVEN BELOW:- 

MEDICINE 

5106 Water used to make up powdered medicines or dietary supplements 

9308 Cold relief powders with added vitamin C. Dry Weight. e.g. Lemsip 

9343 Fybogel, ispaghula based laxative, dry weight 

5163 Liquid medicine, NOT LABELLED AS SUGAR FREE 

5342 Liquid medicine, LABELLED AS SUGAR FREE 

2527 Medicine; tablets, capsules or powders, any. NOT liquid medicine, NOT vitamin or mineral supplements 

9869 Tonic wine e.g. Sanatogen 

VITAMIN AND MINERAL SUPPLEMENTS 

SYRUP/OIL FORM 

8392 Abidec multivitamin drops 

8397 Boots multivitamin syrup 

8996 Dalivit multivitamin drops 

8402 Haliborange multivitamin liquid 

8505 Minadex multivitamin syrup 

8437 Minadex tonic 

PA322 186 

VITAMIN AND MINERAL SUPPLEMENTS – MEDICINE; OIL/SYRUP FORM

ONLY USE CODE IF THE PRODUCT NAME OF THE SUPPLEMENT CORRESPONDS EXACTLY WITH THE 

DESCRIPTION GIVEN BELOW:- 

TABLET OR CAPSULE FORM 

5000 Water drunk as ‘water’. NOT used as a diluent. Includes water drunk to swallow tablets. 

6845 Aloe Vera tablet/capsule, any 

8925 Amway multivitamin and iron tablets 

2850 Asda cod liver oil liquid, 525mg 

2848 Asda multivitamins and minerals tablet 

2824 Asda multivitamins and iron tablets 

5347 Boots chewable multivitamins with iron and calcium 

9956 Boots cod liver oil capsules 300mg 

5350 Boots cod liver oil and multivitamins 

2837 Boots multivitamins and minerals with Ginseng 

5719 Boots vegetarian daily supplement system 

9601 Boots vitamin B complex tablets 

8398 Boots vitamins A, C, D tablets 

9544 Boots vitamin D and calcium capsules 

9743 Boots zinc and vitamin C 

9854 Brewers yeast (Superdrug) 

9652 Brewers yeast tablets e.g. Philips & Boots 

9603 Calcia calcium, iron and vitamin tablets 

8400 Cantassium junamac naturtabs 

8401 Cantassium junior ideal quota chewable tablets 

6453 Centrum multivitamin and mineral tablets/capsules 

6835 Cod liver oil capsules 410mg e.g. Holland & Barrett 

2982 Cod liver oil with calcium capsule 

2965 Co-op multivitamins and minerals tablet 

2954 Cranberry tablet, 5000mg, e.g. Nature’s Aid 

2715 Echinacea tablets, any dose 

2708 Evening primrose oil capsules 40mg 

2960 Evening primrose oil capsule 250mg 

PA322 187 

VITAMIN AND MINERAL SUPPLEMENTS - TABLET OR CAPSULE FORM



8561 Fluoride tablets 

6848 Folic acid tablet/capsule 400µg 

9340 Garlic capsules, any e.g. Hofels Lloyds Healthichoice 

6842 Ginseng tablets/capsules 600mg e.g. Nature’s Best Korean 

8406 Haliborange crunchy fish oil plus vitamins A, C, D, E 

8404 Haliborange multivitamins plus calcium & iron 

8405 Haliborange vitamin A, C, D tablets orange/blackcurrant 

9956 Health Essentials cod liver oil capsules 300mg 

6453 Health Essentials multivitamin and mineral tablets/capsules 

9946 Healthilife cod liver oil capsules 400mg 

3010 Healthspan multivitamins and minerals tablet/capsule 

3009 Healthspan selenium with vitamins A, C, E 

2718 Holland & Barrett calcium (600mg) and vitamin D (3ug) tablet 

8796 Holland & Barrett evening primrose oil capsules 

9617 Holland & Barratt high potency vitamin B complex tablets 

5875 Holland & Barrett iron and vitamin C tablets 

2822 Holland & Barrett Radiance multivitamin and iron capsule 

6928 Holland & Barrett vitamin E oil 

5605 Jelly Babies soft and chewy vitamins A, C, D and E pastilles 

2713 Kelp tablets, e.g. Holland and Barratt (150ug iodine) 

9661 Kordels nutritime multivitamin tablets 

9961 Lanes calcium with vitamins A, C, D 

9947 Lloyds multivitamin and mineral tablets 

9606 Lloyds vitamin A and D capsules 

9800 Maxepa capsules 

9671 Morrisons multivitamin tablets 

9872 Morrisons multivitamins with iron tablets 

2988 Multivitamins, soft and chewy, with fibre, e.g. Bassett’s 

8415 Natural Flow animal fun vegetarian vitamins & minerals 

PA322 188 


9315 Numark multivitamins tablets one a day 

2994 Nutri Vite multivitamins and multiminerals tablet 

2995 Omega Vite fish oil capsules, 500mg 

6850 Pro-plus; pro-poopulis tablets/capsules 

5562 Redoxin vitamin C tablet/capsule 250mg 

6884 Roche Redoxin vitamin C (500mg) and zinc (5mg) tablets 

9241 Sainsbury’s multivitamin and iron tablets 

5544 Sanatogen 1-a-day vitamins A, C, D tablets 

6527 Sanatogen chewable vitamins extra A, C, D 

6453 Sanatogen Gold A-Z 1-a-day multivitamin and mineral tablets 

9185 Sanatogen multivitamin tablets/capsules 

5152 Sanatogen vegetarian multivitamin tablets/capsules 

9689 Selenium ACE tablets 

5440 Seven Seas calcium and vitamin D capsule 

9304 Seven Seas cod liver oil and evening primrose oil with vitamins 

5608 Seven Seas cod liver oil plus multivitamins 

9963 Seven Seas multivitamins without iron 

3007 Solgar zinc capsule, 22mg 

6890 St. John’s Wort tablets/capsules 

2964 Superdrug A-Z multivitamin tablet 

9295 Superdrug cod liver oil (550mg) with vitamins A, D and E 

2992 Superdrug vitamin B complex tablet 

5960 Superdrug vitamin B6 tablet/capsule 

9945 Unichem cod liver oil capsules 550mg 

6844 Vitabiotics Cardioace vitamin and mineral supplement 

2961 Vitafit MultiVita2000 tablet 

2830 Vitamin A tablet/capsule, 2400ug 

5960 Vitamin B6 tablet/capsule 25mg 

5691 Vitamin B6 tablet/capsule 40mg 

2712 Vitamin B6 tablet/capsule 82mg, e.g. Holland and Barratt 

6426 Vitamin C tablet/capsule 30mg 

PA322 189 


8424 Vitamin C tablet/capsule 45mg 

6436 Vitamin C tablet/capsule 60mg 

9322 Vitamin C tablet/capsule 75 mg 








9790 Vitamin E tablet/capsule 10mg 







9650 Yeastamin brewers yeast tablets enriched B vitamin 

9532 Yeastvite tablet 

6841 Zinc supplement 15mg 

PA322 190 


NDNS: Adults Aged 19 to 64 Years D7 

COUNTING YOUR TEETH AND AMALGAM-FILLED TEETH 

We know that the sorts of foods people eat can be affected by any problems they have chewing. So, we 

need to know how many natural teeth you have and how many of your teeth have dental amalgam (mercury) 

fillings. This information will help us understand the dietary information that we get from other parts of the 

survey. 

Before you start… 

Serial number label 

Before reading the rest of the instructions please answer this question: 

Do you wear a complete denture at all? By complete denture we mean one which replaces all of your teeth 

in your upper or lower jaw. Circle the one that applies to you 

No, I do not wear a complete denture in either my upper or lower jaw…….1 

Yes, I wear a complete denture in my upper jaw ……………………………2 

Yes, I wear a complete denture in my lower jaw ……………………………3 

Yes, I wear a complete denture in my upper and lower jaw…………………4 

If you circled number 4 you do not need to complete anything further on this form! Please just hand this 

form back to the interviewer. 

If you circled numbers 1,2 or 3, please read the rest of these instructions, complete the form and hand it 

back to the interviewer when he or she next calls. 

We would like you to count your teeth and amalgam-filled teeth using the instructions given on this form and 

record the information in the boxes shown. To help you count your teeth and amalgam-filled teeth, the 

interviewer has given you a disposable mouth mirror. This is easier to use if you dip it into warm water first, 

so it doesn’t fog up. Please use only lukewarm water or the surface of the mirror will melt! 

If you have difficulty in seeing or counting your teeth or fillings you could ask a member of your family or a 

friend to help you. 

Stand in front of a mirror so that when you open your mouth you can see into it. Good lighting in front of you 

helps – a bathroom mirror with a light above it is a good place. Take out any partial dentures you wear 

before starting to count.

COUNTING YOUR TEETH 

Start with your lower jaw 

If you have a complete denture with no natural teeth in your LOWER jaw, go to the next section to count the 

teeth in your UPPER jaw. 

If you have some natural teeth, please follow these instructions: 

• Standing in front of the mirror, look at the teeth in your lower jaw. 

• Using an index finger, right or left whichever is easiest, touch the outside of the very last back tooth on 

one side of your bottom teeth. By the outside of the tooth we mean the side that is closest to your 

cheek. This is shown in Diagram 1. 

• Keeping your finger on the outside of the teeth move it slowly towards the middle of your mouth, 

counting each tooth as your finger moves over it, and carry on round until you reach the very back tooth 

on the other side of your bottom jaw. This is shown in Diagram 2. 

Diagram 1 Diagram 2 

Diagram 3 

• As you move your finger over the outside of your 

teeth, you will feel the grooves between each 

tooth. These grooves will help you find the end 

of one tooth and the beginning of the next as you 

are counting. This is shown in Diagram 3. 

• Practise feeling your teeth and grooves and 

counting them a few times until you are happy 

with the way you are counting your teeth. 

When you are ready, please tell us how 

many teeth are in your LOWER jaw here →

Next, count the teeth in your upper jaw 

If you have a complete denture with no natural teeth in your UPPER jaw, go to the next section to count the 

number of teeth with amalgam fillings in your LOWER jaw. 

If you have some natural teeth: 

• Standing in front of the mirror, tilt your head back so that you can look at the teeth in your upper jaw. 

You might find it easier if you use the mouth mirror to help you count your upper teeth. 

• Using an index finger, right or left whichever is easiest, touch the outside of the very last back tooth on 

one side of your top teeth. By the outside of the tooth we mean the side that is closest to your cheek. 

This is shown in Diagram 1. 

• Keeping your finger on the outside of the teeth move it slowly towards the middle of your mouth, 

counting each tooth as your finger moves over it, and carry on round until you reach the very back tooth 

on the other side of your upper jaw (Diagram 2). 

• The grooves you feel between your teeth will help you to tell where one tooth ends and the next one 

begins. Practise feeling your teeth and grooves and counting them a few times until you are happy with 

the way you are counting your teeth. If you have difficulty then try to get a member of your family, or a 

friend to help you. 

COUNTING YOUR TEETH FILLED WITH AMALGAM 

When you are ready, please tell us how 

many teeth are in your UPPER jaw here → 

We would also like you to count the number of teeth that have dental amalgam fillings. Amalgam fillings look 

grey or black on the surface, so please do NOT count any teeth with shiny gold or very shiny silver fillings. 

Your interviewer has given you leaflet D8, Counting your own teeth and amalgam-filled teeth: Examples. 

This has pictures of amalgam fillings, which will help you recognise them when you come to count your own. 

We need to know how many teeth you have with amalgam fillings in, not how many individual fillings you 

have. A filling can be on the top or sides of a tooth and you can have more than one filling in the same tooth 

(Diagram 4). Please only count the filled tooth once, even if it has more than one filling. 

Take out any partial dentures you wear before starting to count. 

Diagram 4

Start with your lower jaw 

If you have a complete denture with no natural teeth in your LOWER jaw, go to the next section to count the 

filled teeth in your UPPER jaw. 

If you have some natural teeth: 

• Using a well-lit mirror, look at the teeth in your lower jaw. 

• Start with the very back tooth on one side and work round to the very back tooth on the other side of 

your lower jaw, counting the teeth which have grey or black–looking fillings. 

• Practise counting the number of teeth with grey or black-looking fillings in your lower jaw a few times, 

until you are happy with the way you are counting. 

When you are ready, please tell us how many teeth If you do not have any teeth with grey 

have grey or black fillings in your LOWER jaw here → or black fillings, write ‘0’ in the box 

Now count the number of amalgam-filled teeth in your upper jaw 

If you have a complete denture with no natural teeth in your UPPER jaw, then you have finished this part of 

the survey. Please keep this form safe for the interviewer for when he/she next calls. 

If you have some natural teeth in your UPPER jaw: 

• Standing in front of a well-lit mirror, tilt your head backwards so that you can see the teeth in your upper 

jaw. 

• Count the number of filled teeth you have in your upper jaw using the mouth mirror to help you look at 

the different surfaces of each tooth. Remember only to count teeth that have grey or black-looking 

fillings. You may need to bend the mirror slightly to make this easier – there are instructions on the mirror 

packet on how to do this. 

• Practise counting the number of teeth with grey or black-looking fillings in your upper jaw a few times, 

until you are happy with the way you are counting. If you have difficulty then try to get a member of your 

family, or a friend to help you. 

When you are ready, please tell us how many teeth If you do not have any teeth with grey 

have grey or black fillings in your UPPER jaw here → or black fillings, write ‘0’ in the box 

THANK YOU VERY MUCH FOR HELPING US WITH THIS PART OF THE SURVEY. 

PLEASE KEEP THIS FORM SAFE TO GIVE TO THE INTERVIEWER WHEN HE/SHE NEXT CALLS.

D8 COUNTING TEETH LEAFLET 

COUNTING YOUR TEETH AND AMALGAM-FILLED TEETH 

This leaflet is to help you to count your own teeth and amalgam-filled teeth. It contains some 

pictures that show you what amalgam fillings look like and some explanation of what you should 

and should not include when you count your teeth and amalgam-filled teeth. 

The interviewer will be very happy to help you if there is anything that you are not sure about.

• A single amalgam filling; this counts as one filled tooth. 

• Upper jaw containing 8 teeth 

• 6 teeth have amalgam fillings

• Upper jaw containing 8 teeth 

• 6 teeth have amalgam fillings 

• 14 teeth 

• 6 teeth filled with amalgam 

• Tooth 36 should not be counted, because it is a tooth-coloured filling that does not contain 

amalgam 

• Tooth 46 has 2 amalgam fillings, but should only be counted as 1 amalgam-filled tooth

• 4 teeth 

• 3 teeth filled with amalgam 

• Tooth 16 has a cast gold crown; this is a different colour and should not be counted 

Contact 





London 

SW1V 2QQ 

Tel: 020 7533 5385


RECORD OF BOWEL MOVEMENTS 

We would like to have a record of the number of bowel movements that you have on each 

day that the food/drink diary is kept, starting on the first full day of keeping the diary - day 1 - 

and finishing on day 7. 

Please use this to record the number of bowel movements you have each day. 

At the end of each day please write the total number of bowel movements for that day, 

number at home plus number away from home, in the right-hand column of this chart. 

Day of the week 

write in -Tues, Wed, Thurs, etc. 

1st day is: 

........................day 

2nd day is: 

........................day 

3rd day is: 

........................day 

Total number of bowel 

movements - ring next 

number after each movement 

0 1 2 3 4 

5 6 7 8 9 

10 11 12 13 14 

0 1 2 3 4 

5 6 7 8 9 

10 11 12 13 14 

0 1 2 3 4 

5 6 7 8 9 

10 11 12 13 14 


Enter total number of 

bowel movements today 

Total today: 



---------- 

---------- 

---------- 

Continues on the other side � 

B1

� Continued from the other side: 

Day of the week 

write in -Tues, Wed, Thurs, etc. 

4th day is: 

........................day 

5th day is: 

........................day 

6th day is: 

.......................day 

7th, and last day is: 

........................day 

Total number of bowel 

movements - ring next 

number after each movement 

0 1 2 3 4 

5 6 7 8 9 

10 11 12 13 14 

0 1 2 3 4 

5 6 7 8 9 

10 11 12 13 14 

0 1 2 3 4 

5 6 7 8 9 

10 11 12 13 14 

0 1 2 3 4 

5 6 7 8 9 

10 11 12 13 14 

Enter total number of 

bowel movements today 





------------ 

------------ 

------------ 

------------ 

If you have any questions, or are not sure how to complete the form, ask the interviewer who 

will be pleased to help you. 

Please hand this chart back to the interviewer 

at the end of the 7 days. 

Thank you 

To the interviewer: enter total in Blaise, and return this chart tagged to the front of the measurement 

schedule (M1).

BP1 

NATIONAL DIET AND NUTRITION SURVEY OF ADULTS AGED 19 TO 64 YEARS 

THESE INSTRUCTIONS ARE TO BE KEPT IN THE CASE WITH THE DINAMAP 

AT ALL TIMES 

Informing people of their blood pressure measurements 

If the respondent has said that they would like to know what their blood pressure 

measurements are you should write down the three readings for the systolic and 

diastolic pressures for them on the card provided (M2). 

You will probably then be expected to explain or comment on the readings. It is very 

important that you avoid giving any interpretation or advice on the measurements. 

You do not have any medical training or qualifications and are not acting in a medical 

advisory capacity. You therefore must NOT offer advice. You should explain this to 

the respondent and suggest that their GP is the best person to help them. 

Reporting blood pressure results 

The measurements should be copied onto: 

• the paper Measurement Schedule (M1) - and subsequently entered in the Blaise 

progress block 

• the Blood Pressure Consent Form (Z3) - copy immediately sent to HNR 

• the person’s record of their measurements (M2) 

There may be situations where you need to take action because the respondent’s 

blood pressure is sufficiently raised that their GP needs to be informed as soon as 

possible. These situations are rare, but you must know how to deal with them. 

Action on your part is required as follows: 

If all three systolic readings are - equal to or above 160mm 

and/or 

If all three diastolic readings are - equal to or above 95mm 

These ranges are the same for all ages (19 – 64 years). 

For instruction on reporting raised blood pressures see over page →

Reporting raised blood pressures 

In these circumstances you should: 

1. Contact the respondent’s GP surgery or health centre 

2. Contact Dr Maureen Birch (the survey doctor) on xxxxx xxxxxx. 

Contacting the GP surgery or health centre: 

You should do this either by phone, or in person, as soon as possible. You have a 

record of the GP’s name and address and telephone number on the GP participation 

consent form. If the respondent did not know their GP’s telephone number then you 

will have to get it from a local phone book or Directory Enquiries. 

NOTE: if the surgery is closed, wait until the next day - it is not necessary to leave a 

message on an answerphone or with a deputising service. 

You have been given a form (BP2) with a standard wording that you can use when 

you phone the surgery, or you can complete the form, put it in an envelope 

addressed to the GP, and drop it into the surgery. You should report all three systolic 

and diastolic readings (MAP - mean arterial pressure and pulse readings should not 

be reported). 

NOTE: you do not have to insist on speaking to or seeing the GP - it is acceptable to 

leave the information with the receptionist. 

If the surgery has any questions then they should be referred to Dr Birch - your 

responsibility is fully discharged once you have taken the readings and passed on 

the information. 

NOTE: If you are having problems following the protocol detailed above or are in any 

doubt at all as to how to handle a particular situation contact the Field officer or 

member of Research immediately. 

Contacting Dr Birch 

Ring Dr Birch’s mobile number – xxxxx xxxxxx; you may be asked to leave a 

voicemail message. Please give your name, interviewer number and telephone 

number and she will call you back as soon as possible. 

When you speak to Dr Birch she will ask you for the following information: 

• details of the respondent - full name, serial number, date of birth and sex 

• their BP readings 

• their height and weight 

• GP’s name, address and telephone number. 

If there were any unusual circumstances relating to the blood pressure measurement 

- for example, you could not get the cuff to wrap around the arm properly, the 

respondent’s arm was too large for the cuff, but the next size cuff was too deep, then 

you should also report this to Dr Birch. 

Please make a note in your notebook of the time you phone or call at the surgery and 

the time you call Dr Birch.

NATIONAL DIET AND NUTRITION SURVEY OF ADULTS AGED 19 TO 64 YEARS 

IN CONFIDENCE 

As you will be aware, your patient …………………………. is taking part in the 

National Diet and Nutrition Survey of adults aged 19 to 64 years. As part of the 

survey consent was given to measure his/her blood pressure and to inform you, as 

their GP, of the result. 

When measured the blood pressure readings were higher than 160/95, and were 

recorded as given below. 

Should you have any queries or wish to discuss this information further, please 

contact the Survey Doctor, Dr Maureen Birch xxxxx xxxxxx. 

BP reading 

First reading 

Systolic (mmHg) Diastolic (mmHg) 

Second reading 


Third reading 


BP2

MEASUREMENTS SCHEDULE 

This Schedule contains (Please tick) 

A - D: BLOOD PRESSURE AND ANTHROPOMETRIC 

MEASUREMENTS, pages 2 -13 

including clothing record pages 5 - 6 

All measurements should be recorded on this document at the time they 

are taken. 

E: BLOOD SAMPLE RECORD pages 14 - 17 

F: TAP WATER SAMPLE page 18 

G: 24 HOUR URINE COLLECTION RECORD pages 19 - 22 

H: PRESCRIBED MEDICINES INFORMATION pages 23 - 24 

METRIC to IMPERIAL WEIGHT CONVERSION CHART pages 25 - 26 

1 

M1 


The information in this schedule should be subsequently entered in the Blaise questionnaire progress 

block. 

When complete, this schedule should be returned to ONS, Titchfield Rm 5002 

with all other documents for this serial number. 

Measurement Entered 

into 

Blaise

BLOOD PRESSURE AND ANTHROPOMETRIC MEASUREMENTS 

This page to be completed before returning this schedule. 

I: 

Measurement Measurement made? Tick when entered in 

No Yes Blaise 

Weight 

2 1→ 

Height 

Waist circumference 

Hip circumference 

2 1→ 

2 1→ 

2 1→ 

Blood pressure 2 1→ 

II: If blood pressure measurement taken: 

readings copied onto HNR blood pressure consent form? 

blood pressure consent form with readings 

sent to HNR? 

2 

Yes............……. 

Yes............……. 

1 

2

A: WEIGHT - if measurement not made go to A7 

A1 Date of measurement: 

Day Month Year 

A2 Weight: 

1st measurement (kilograms) • 

2nd measurement (kilograms) • 

A3 Clothing record 

Ask respondent to complete the clothing record (pages 5/6) and hand back to you. 

If refused, interviewer to complete. 

At home enter information in Blaise document. 

Clothing record completed by respondent….......................…………. 

Clothing record refused - interviewer completed ......................…….. 

No clothing record....................................................................……. 

A4 Ring code if scales placed on: (code all that apply) 

A5 Any unusual circumstances? 

Uneven floor........................................……. 

Carpet.................................................... …. 

Neither…………………………………….. 

(a) Code unusual circumstances: (code all that apply) 

Yes.............................…… 1 -(a) 

No..............................…… 2 - A6 

Wearing heavy clothes/shoes.......…………………… 1 

Other person did weighing…..……………………… 2 -A6 

Other (specify)...........................………………….. 

……………………………………………………... 

3 

3 

1 

2 

3 

1 

2 

3

A6 Do you consider this weight measurement to be reliable? 

a) Explain why weight measurement is not reliable 

A7 If measurement not made please give reason: (code all that apply) 

4 

Yes.................…… 1 -Go to B 

No.................... …. 2 -(a) 

Attempted, unsuccessful......................................…………… 

- Go to B 

Not attempted, refused...............…………………………….. 2 -Go to B 

Not attempted, chairfast/bedfast....………………………….. 

Equipment failure/unavailable...............................………… 

1 

3 

4

CLOTHING RECORD FOR MALES 

What people are wearing obviously makes a difference to their weight at the time. To help us 

allow for this please put a tick by any item of clothing being worn while being weighed. If 

something is being worn which is not on the list, please tell the interviewer what it is. 

Shoes, trainers and jackets are generally the heaviest pieces of clothing, so these items should not 

be worn while being weighed. 

It would also help if any heavy jewellery was taken off for the short time it takes to be weighed, 

and any keys or money in pockets removed. 

Put a tick besides each item being worn eg 

Shirt √ 

Trousers √ 

Items being worn while being 

weighed 

Vest 

Pair of socks 

Pants/briefs 

T-shirt 

Shirt 

Tie 

Trousers/Jeans 

Shorts 

Belt 

Jumper/Sweatshirt 

Something else not on the list - 

please tell the interviewer 

TICK If more than one is being worn, 

please write in how many 

5

CLOTHING RECORD FOR FEMALES 

What people are wearing obviously makes a difference to their weight at the time. To help us 

allow for this please put a tick by any item of clothing being worn while being weighed. If 

something is being worn which is not on the list, please tell the interviewer what it is. 

Shoes, trainers and jackets are generally the heaviest pieces of clothing, so these items should not 

be worn while being weighed. 

It would also help if any heavy jewellery was taken off for the short time it takes to be weighed, 

and any keys or money in pockets removed. 

Put a tick besides each item being worn eg 

Blouse √ 

Skirt √ 

Items being worn while being 

weighed 

Vest 

Pair of socks 

Stockings/tights 

Pants/knickers/briefs 

Bra 

Suspender belt 

Petticoat/slip 

Blouse 

T-shirt 

Skirt 

Trousers/Jeans 

Leggings 

Shorts 

Belt 

Dress 

Jumper 

Cardigan 

Something else not on the list - 

please tell the interviewer 

TICK If more than one is being worn, 

please write in how many 

6

B: HEIGHT - if measurement not made go to B5 

B1 Date of measurement: 


B2 Height: 

1st measurement (cms) • 

2nd measurement (cms) • • 

B3 Any unusual circumstances? 


Yes................................................. 1 -(a) 

No................................................... 2 - B4 

Affected by hairstyle.......................…………………………… 

Wearing turban..............................……………………………. 

Posture; back not straight...............…………………………… 

Posture; legs not straight...............……………………………. 4 B4 

Unable to stand still/unco-operative…………………………… 

Other person made measurement..…………………………….. 

Other (specify)................................…………………………… 

………………………………………………………………… 

7 

1 

2 

3 

5 

6 

7

B4 Do you consider this height measurement to be reliable? 

(a) Explain why height measurement is not reliable 

8 

Yes............................. 1 -Go to C 

No.............................. 2 -(a) 

B5 If measurement not made please give reason:(code all that apply) 

Attempted, but unsuccessful...............................………. 

Not attempted, refused…………………...............…….. 

Not attempted, chairfast/bedfast....…………………….. 

Equipment failure/unavailable...............................…….. 

1 

2 

3 

4 

- Go to C 

- Go to C

C: WAIST AND HIP CIRCUMFERENCES 

C1 Date of measurement: - if measurement not made go to C6 


C2 Circumferences: 

1st Measurement 

Waist • Hip • 

cms cms 

2nd Measurement 

Waist • Hip • 

cms cms 

C3 Any unusual circumstances? 


Yes.................................................. 1 -(a) 

No................................................... 2 -C4 

Clothing thickness different at waist and hips........................ 

Posture difficulty..................................................................... 

Unco-operative/would not keep still......................................... 3 C4 

Other person made measurement........................................... 

Other (specify).......................................................................... 

……………………………………………………………… 

9 

1 

2 

4 

5

C4 Do you consider this waist measurement to be reliable? 

Yes................................................. 1 -C5 

No................................................... 2 -(a) 

(a) Explain why waist measurement is not reliable 

C5 Do you consider this hip measurement to be reliable? 

10 

- C5 

Yes................................................. 1 -Go to D 

No................................................... 2 -(a) 

(a) Explain why hip measurement is not reliable 

C6 If measurement not made please give reason:(code all that apply) 

Attempted, unsuccessful..................................……… 

- Go to D 

Not attempted, refused……….............……………….. 2 -Go to D 

Not attempted, chairfast/bedfast.......................…….. 

1 

3

D BLOOD PRESSURE 

D1 Blood pressure can only be measured if the following = Yes 

Introduce 

D2 Can I just check, have (you) eaten or drunk anything or had a 

cigarette in the last 30 minutes? 

Yes, eaten...................... 

CODE ALL THAT APPLIES 

Yes, drunk something.... 

Yes, had a cigarette…… 

No, none of the above..... 

11 

If Code 2 do not take 

blood pressure 

- Go to E 

Take three measurements from right arm - if no measurements taken go to D11. 

D3 Date of measurement: D4 Time measured - first reading (24 hrs): 

Day Month Year Hours Minutes 

D5 BP reading: MAP (mmHg) SYSTOLIC (mmHg) 

First reading: 

Second reading: 

Third reading: 

Ring code Yes No 

Consent to take blood pressure given (Z3) 1 2 

PULSE (bpm) DIASTOLIC (mmHg) 

MAP (mmHg) SYSTOLIC (mmHg) 


MAP (mmHg) SYSTOLIC (mmHg) 


1 

2 

3 

4

D6 Check: Interviewer code (a) and (b) 

(a) Are all three systolic readings equal 

to or above 160mmHg? 

(b) Are all three diastolic readings equal 

to or above 95mmHg? 

D7 Cuff size used: 

Yes.......................... 1 -Report results to GP 

and Dr Birch (b) 

No........................... 2 -(b) 

Yes.......................... 1 -Report results to GP 

and Dr Birch (D7) 

No........................... 2 -D7 

Large adult size................... 

Adult size........................... 

Small adult size................... 

D8 Any difficulties in fitting or wrapping cuff? 

(a) Code difficulties (code all that apply) 

Yes...................................... 1 -(a) 

No....................................... 2 -D9 

Conical shaped arm...................................... 

Obese arm; correct circumference cuff too deep. 2 -D9 

Other difficulties with the cuff (specify).......… 

12 

1 

2 

3 

1 

3

D9 Any unusual circumstances? 

Yes............................................ 

1 

-(a) 

No............................................. 

2 

-D10 


Person was upset/anxious/nervous....................... 

Error 844 -excessive movement..................................... 

Right arm unavailable, taken from left arm..................... 

Other (specify)............................................................... 

D10 Do you consider this blood pressure measurement to be reliable? 

13 

-D10 

Yes................................................. 1 -Go to E 

No................................................... 2 -(a) 

(a) Explain why blood pressure measurement is not reliable 

D11 If measurement not made please give reason: (code all that apply) 

Attempted, unsuccessful................................................. 

- Go to E 

Not attempted, consent withdrawn…………........……… 2 -Go to E 

Equipment failure/unavailable........................................ 

1 

2 

3 

4 

1 

3

E: BLOOD SAMPLE RECORD 

E1 Blood sample can only be taken if the following = Yes 

Ring code 

Consent given to take blood (Z4) 

If Code 2 Do NOT take blood sample 

E2 Interviewer to code: 

Yes No 

1 2 

Consented to sample being attempted................ 1 -E3 

Refused consent to attempt blood sample....................... 2 

-(a) 

(a) Specify reasons for refusal to consent to blood sample 

14

Blood can only be taken if the consent form has been signed. 

The phlebotomist must be given a copy of the signed consent form (Z4) before attempting to take 

blood. 

E3 Date sample attempted E4 Time at start of ‘blood visit’ 

Day Month Year Hours Minutes 

E5 Has respondent ever been told he/she has a clotting or 

bleeding disorder: 

E6 Is the respondent taking anticoagulant drugs? 

E7 Was there a problem with taking the blood sample? 

(a) Specify problem: 

Yes............................ 1 -blood must NOT 

be taken; END 

No............................ 2 -E6 

Yes…………………… 1 -blood must NOT 

be taken; END 

No……………………. 2 -E7 

Yes................................................. 1 -(a) 

No................................................... 2 

-E8 

15

Outcome: 

E8 Number of attempts made (max 2) 

Ring number None…………. 0 -(a) 

(a) Reason not attempted 

E9 Sample obtained? 

(a) Reason attempted, but unsuccessful 

E10 Volume of sample obtained (mls) 

16 

One……......... 

Two………….. 

No suitable vein............................. 

Respondent refused..................... 

Respondent too upset/nervous..... 

Other (specify)………………… 

-E9 

E11 

Yes............... 1 -E10 

No............... 2 -(a) 

Respondent’s discomfort/distress.......………… 

Vein collapsed....................................……….. 2 E11 

Other (specify)....................................………. 

……………………………………………….. 

(max 30ml) 

E11 Any other problems reported by the phlebotomist? 

(a) Specify problems: 

Yes............... 

1 

-(a) 

No............... 

2 

-E12 

1 

2 

1 

2 

3 

4 

1 

3

E12 Any problems or unusual circumstances you 

(the interviewer) wish to note? 


E13 Time at end of blood visit: (24hr clock) 

Hours Minutes 

E14 Phlebotomist’s name: 

---------------------------------------------------------- 

17 

Yes............... 1 -(a) 

No............... 2 

-E13

F: TAP WATER SAMPLE 

F1 Interviewer to code: 

Tap water sample taken …………………………………………… 

No tap water sample taken ………………………………………... 2 -(a) 

a) Reasons for NOT taking tap water sample. 

F2 Were there any problems taking the tap water sample? 

a) Specify problems: 

18 

- Go to G 

Yes............... 1 -(a) 

No............... 

F3 Were there any problems in posting/packing the sample? 


Yes............... 1 -(a) 

No............... 2 

-Go to G 

1 

2 

- Go to G

G: 24-HOUR URINE COLLECTION RECORD 

G1 Interviewer to code: 

Agreed to make a 24-hour urine collection and full 

collection made………………………………....................... 1 -G2 

Agreed to make a 24-hour urine collection but full 

collection not made………………………………............... 2 -(a) 

Refused to make a 24-hour urine collection...................... 3 

-(b) 

(a) Reason full collection not made 

(b) Reason collection refused 

G2 Date 24-urine collection started 

(by respondent) 


G3 Time of first urine collection (24hr clock) 

Hours Minutes 

G4 Time of last urine collection (24hr clock) 

Hours Minutes 

19 

- Go to H

G5 Date 24-urine collection ended 


G6 Weight of 24-hour urine collection (Kilograms) 

• 

• 

G7 Was the 24-hour urine collection made during the 7-day diary 

Keeping period or after diary keeping completed? 

G8 Were there any problems in making the collection? 


20 

During………… 

After………….. 

No diary………. 

Yes..................... 1 -(a) 

No...................... 2 

-G9 

1 

2 

3 

- G9

G9 Were there any problems in weighing the collection? 


G10 Who took the sub-samples from the urine collection? 

21 

Yes...................... 1 -(a) 

No....................... 2 -G10 

Respondent (supervised)................. 

Respondent (not supervised)........... 

Interviewer……………………… 

G11 Were there any problems in taking the sample from 

the collection? 


- G10 

- G11 

Yes....................... 1 -(a) 

No........................ 2 

-G12 

1 

2 

3 

- G12

G12 Were there any problems in packing/posting the samples? 


22 

Yes....................... 1 -(a) 

No..................... - End 2 

Urine 

Record 

- End Urine 

Record

H: PRESCRIBED MEDICINES - this information is to be collected at the pick-up call at the end of 

the dietary recording period. 

H1 Has the (respondent) taken any prescribed medicines since the start of the record-keeping period? 

If dietary record refused ask: 

Is (respondent) currently taking any prescribed medicines? 

Yes............................. 1 -H2 

No.............................. 2 -End of prescribed 

medicines section 

H2 Interviewer to record details of all prescribed medicines taken during record-keeping 

period/currently. 

Include all prescribed medicines - not just those taken orally; include injections, inhalers, skin 

preparations etc. Include the oral contraceptive, if taken. Ask to see the medicine 

container/packet and copy full product name, including brand, and strength if given. 

NB Please write in pen (not pencil) and in BLOCK CAPITALS. This information will not be 

entered by you in Blaise. 

Medicine 1: 

Name (incl brand) 

Strength (if given) 

Medicine 2: 



Medicine 3: 



Medicine 4: 


23 

Serial number label


Medicine 5: 



Medicine 6: 



Medicine 7: 



Medicine 8: 



Medicine 9: 



Medicine 10: 



24

NDNS: ADULTS AGED 19 TO 64 YEARS 

Metric to imperial weight conversion chart 

One pound = 0.454 kilos 

One kilo = 2.204 pounds 

Kilos 

Stones 

Pounds Kilos Stones Pounds Kilos Stones Pounds 

45 7 1 69 10 12 93 14 9 

46 7 4 70 11 0 94 14 11 

47 7 6 71 11 3 95 14 13 

48 7 8 72 11 5 96 15 2 

49 7 10 73 11 7 97 15 4 

50 7 12 74 11 9 98 15 6 

51 8 0 75 11 11 99 15 8 

52 8 3 76 12 0 100 15 10 

53 8 5 77 12 2 101 15 13 

54 8 7 78 12 4 102 16 1 

55 8 9 79 12 6 103 16 3 

56 8 11 80 12 8 104 16 5 

57 8 13 81 12 11 105 16 7 

58 9 2 82 12 13 106 16 10 

59 9 4 83 13 1 107 16 12 

60 9 6 84 13 3 108 17 0 

61 9 8 85 13 5 109 17 2 

62 9 11 86 13 8 110 17 5 

63 9 13 87 13 10 111 17 7 

64 10 1 88 13 12 112 17 9 

65 10 3 89 14 0 113 17 11 

66 10 3 90 14 2 114 17 13 

67 10 7 91 14 5 115 18 2 

68 10 10 92 14 7 116 18 4 

25

Kilos 

Stones 

Pounds Kilos Stones Pounds Kilos Stones Pounds 

117 18 6 125 19 10 133 20 13 

118 18 8 126 19 12 134 21 1 

119 18 10 127 20 0 135 21 4 

120 18 13 128 20 2 136 21 6 

121 19 1 129 20 4 137 21 8 

122 19 3 130 20 7 138 21 10 

123 19 5 131 20 9 139 21 12 

124 19 7 132 20 11 140 22 1 

Interviewer: after entering the information in this schedule into the Blaise, 

return the schedule to ONS, Titchfield, with all other documents for this 

serial number. 

26

We would like to thank for your time and effort with this survey. 

For further information about the survey please contact: 






020 7533 5385 

Measurement Record Card 

This information was collected for the National Diet and Nutrition 

Survey of Adults aged 19 to 64 years. The survey was carried out by 

the Social Survey Division of the Office for National Statistics, and is 

for the Departments of Health and the Food Standards Agency. 

The information from the survey will help in better 

understanding the relationship between what people eat and 

their health, and will help to improve the health of all people in 

the future. 

NAME:................................................................................................ 

DATE:................................................................................................. 

PA322 

These are your measurements: 

M2

BLOOD PRESSURE 

First reading Second reading Third reading 

Systolic (mmHg) Systolic (mmHg) Systolic (mmHg) 

Diastolic (mmHg) Diastolic (mmHg) Diastolic (mmHg) 

PULSE - beats per minute 

First reading Second reading Third reading 

Interviewer’s 

initials...................................................................... 

HEIGHT................................................................................cm 

WEIGHT................................................................................kg 

WAIST 

CIRCUMFERENCE...............................………....................cm 

HIP 

CIRCUMFERENCE...................................................….......cm 

The leaflet the interviewer gave you tells you more about all 

these measurements.

Appendix B Example letter as sent to: 

Directors of Social Services 

Chief Constables of Police 

Directors of Public Health 

Chief Executives of Health Authorities

The Director of Social Services 

Dear 

(ονσ) 

National Diet and Nutrition Survey: Adults aged 19 to 64 years 


Date as postmark 

The Social Survey Division of the Office for National Statistics, which is the government’s survey 

organisation, has been commissioned by the Food Standards Agency and the Departments of Health 

(in England, Wales and Scotland) to carry out a survey to determine the diet and nutritional status of 

adults aged 19 to 64 years living in private households in Great Britain. This is part of a programme 

of surveys which has already covered pre-school children, young people and elderly persons. 

Because of the nature of the study I am writing to all the Directors of Social Services in the areas 

where the survey is being carried out. The … wave of fieldwork for the survey is taking place in 38 

areas across the country. In each area 40 addresses have been sampled and will be contacted by our 

interviewer. Fieldwork will start at the beginning of ……. and will continue for 4 months. 

Within the area for which you have responsibility, our interviewers will be working as follows: 

Overall this study aims to obtain information for about 2,000 people, about 13 in each area. The 

sample of addresses for the survey was selected from the Post Office’s Postcode Address File and 

each sampled address will be sent a letter in advance, explaining about the survey. The addresses will 

then be visited by an interviewer who will select one adult and invite their voluntary co-operation. 

They will be given my name and telephone number as well as the name and telephone number of my 

Survey Manager to contact for further information. 

If co-operation is obtained, the survey starts with an interview to collect information about the person 

and their household and about their general eating habits, physical activities and health. They are then 

asked to keep a detailed diary for seven days weighing and describing every item of food and drink 

that they consume over the period. A voucher for £10 is given as a token of our appreciation. The 

interviewer will then seek the person’s co-operation in measuring their height, weight, waist and hips. 

With written consent the interviewer will also measure blood pressure and ask respondents to make a 

urine collection. If written consent is obtained, the interviewer will return to the address with a person 

qualified to take a blood sample for analysis. 

All the interviewers working on the study are employed by Social Survey Division; all have been 

trained and are experienced in carrying out surveys on a wide range of topics covering different 

groups in the population. In addition, they will all receive five days of special training for this survey 

prior to the start of fieldwork. All our interviewers carry identification issued by this Office, and 

before starting work they will call at the main Police Station(s) covering the sample area to make 

themselves known to the local police. The usual procedure is for their name to be entered in the 

station ‘Day Book’. As the names and addresses of people who take part in any of our surveys are 

confidential to Social Survey Division, we are unable to divulge these to the local police or other 

authorities.

The blood samples are being taken by persons qualified in taking blood. These personnel have been 

specially recruited for the study by the Medical Research Council’s Human Nutrition Research Unit, 

in Cambridge, which has been contracted to carry out all of the procedures associated with the blood 

sampling aspects of the survey. These personnel will also receive specialised briefing before the start 

of fieldwork. 

The survey protocols, and in particular the procedures associated with taking the blood sample and 

blood pressure, have been approved by your Local Research Ethics Committee. 

I should stress that, as with all surveys undertaken by this Division, co-operation is voluntary, 

although we rely on people’s willingness to take part in order to achieve results which will be 

representative of the whole population being studied. It will be made clear to those taking part that 

they are free to withdraw at any stage. 

All the equipment and instruments being used are of the highest standard to meet the rigorous 

requirements for quality data demanded by the Food Standards Agency and the Departments of 

Health. 

If you would like any further information about the survey, please write to me at; 





or phone me on 020 7533 5385. 

Alternatively you can contact the survey manager, Michaela Pink on 020 7533 5465. 

I am also writing to Chief Constables, Chief Executives of Health Authorities and to the Director of 

Public Health in the areas to inform them of the survey. 



Project Manager

Appendix C 

Feasibility study report 

The National Diet and Nutrition Survey: adults aged 19 to 64 years 

Social Survey Division, Office for National Statistics; and 

C.J. Bates, R. Quigley, M. Birch, W.A. Coward and A. Prentice 

MRC Human Nutrition Research, Cambridge. 

1

1 Introduction 

The National Diet and Nutrition Survey (NDNS) of adults aged 19 to 64 years was 

commissioned by the Food Standards Agency 1 and the Department of Health (DH). It is part of 

an on-going programme of surveys designed to provide a comprehensive picture of the dietary 

habits and nutritional status of the population. The programme is conducted in separate crosssectional 

surveys, carried out at approximately three-yearly intervals, with each survey covering 

a separate age group: children aged 1½ to 4½ years (pre-school children) 2 , young people aged 

4 to 18 years (young people) 3 , people aged 65 years and over (older adults) 4 and adults aged 

19 to 64 (adults). The NDNS programme was set up following the successful completion and 

evaluation of the benefits of a survey of adults in 1986/87 5 , the first survey of this type. 

The feasibility study for the proposed survey of adults aged 19 to 64 years was carried out by the 

Social Survey Division (SSD) of the Office for National Statistics (ONS) (London) and Medical 

Research Council Human Nutrition Research (HNR) (Cambridge), with the University of 

Newcastle Dental School. HNR was responsible for obtaining ethics approval, recruiting and 

training phlebotomists, processing the blood and urine samples and the doubly labelled water 

samples, and reporting clinically significant results to respondents and their GPs (if appropriate). 

The University of Newcastle Dental School was responsible for advising on the oral health 

component. 

This report describes the design, implementation and results of the feasibility study. Many of the 

components of the proposed survey of adults had been tested and included in other surveys in 

the programme, and, therefore, the feasibility study differed substantially from those carried out 

for previous studies in the NDNS series. This feasibility study was not primarily designed to test 

procedures or equipment for the first time, although there were some new components which 

needed developing and testing, for example, a self tooth count and an eating restraint 

questionnaire. 

The first part of this report describes the overall aims and objectives of the feasibility study and 

describes the survey content, methodology and protocols employed in the various components 

of the study, including those that were the responsibility of HNR. The second part considers the 

results of the study, together with recommendations for adaptations to the methodology for the 

mainstage survey. The oral health component of the feasibility study and the assessment of the 

feasibility of respondents counting the number of their own teeth and teeth filled with amalgam 

are reported on separately 6 . 

2 Design of the NDNS 

The NDNS programme has over its lifetime developed well-established methodologies to meet 

its aims of measuring the dietary habits and nutritional status of the population 7 . To meet these 

2

overall aims, the survey design needs to include means of collecting data on dietary intake as 

well as measures of physical activity, anthropometric, physiological and biochemical 

measurements. As in previous NDNS surveys the proposed design for the adults’ survey 

included several different components administered by an interviewer and with an additional 

component requiring the use of trained phlebotomists. For the survey of adults it was proposed 

to adhere to the existing methodology as closely as possible identifying areas where 

improvements could be made and were warranted. As in previous NDNS surveys the different 

components of the study would be scheduled over several visits to the respondent’s home. 

The fieldwork for the feasibility study took place between September and December 1999. This 

was later than originally scheduled due to delays incurred during the process of obtaining ethics 

approval for the survey (see Section 8). 

3 The aims of the feasibility study 

The key aim of the study was to test the feasibility of the proposed design and methods for use 

in a household based national survey assessing the diets and nutritional status of adults in 

Britain. 

More specifically, the objectives of the feasibility study, were: 

• to test the acceptability of the survey to respondents; 

• to test the procedure for the collection of a seven-day weighed intake record of all food 

and drink consumed by respondents; 

• to test the procedure for the assessment of level of physical activity; 

• to compare food energy intake estimates from the seven-day dietary record with an 

independent measure of energy expenditure, using the doubly labelled water procedure; 

• to test the procedure for making a 24-hour urine collection and subsampling, posting and 

storing samples from the collection, using para-amino benzoic acid (PABA) as a marker 

for completeness; 

• to test the procedure for collecting and processing a blood sample for analysis for a wide 

variety of nutritional status indicators; 

• to test the procedure for respondent self-assessment of number of teeth and number of 

teeth with dental amalgam fillings. 

3

4 Design of the feasibility survey 

Two samples were selected for the survey (see Section 5), Sample A and Sample B. Those in 

Sample A were invited to co-operate in a dietary validation which required them to take a 

measured dose of doubly labelled water and collect 11 spot urine samples for analysis. Cost 

restraints precluded all survey participants taking part in the doubly labelled water dietary 

validation and it was decided that to maximise co-operation with this part of the feasibility study 

respondents in Sample A would be asked to co-operate with only some of the other aspects of 

the survey. Respondents in Sample B, who were not taking the doubly labelled water, were 

asked to co-operate with all aspects of the survey. 

Respondents in both Sample A and Sample B were asked to take part in the following 

components of the survey: 

• A questionnaire administered face-to-face collecting details about the household, the 

habitual eating habits of the respondent and their physical activity. 

• A seven-day weighed intake record of all food and drink consumed both in and out of 

the home. 

• A seven-day physical activity record. 

• A seven-day bowel movement record. 

• A short psychometric eating restraint questionnaire. 

• A tooth count and oral health interview. 

Respondents in Sample A additionally were weighed (so that the appropriate dose of doubly 

labelled water could be prepared) took the doubly labelled water, and provided 11 spot urine 

samples. 

Respondents in Sample B were asked to co-operate with the following: 

• Anthropometric measurements - height, weight; waist and hip circumference. 

• Blood pressure measurements. 

• Providing a blood sample. 

• 24-hour urine collection, validated by PABA. 

In one area respondents were also asked, having completed the self tooth count, to agree to a 

dentist counting their teeth. 

4

5 The role of MRC Human Nutrition Research 

HNR had specific responsibility, in the feasibility study, for the following: 

• preparation of an agreed survey protocol 

• obtaining ethics approval from the Multi-centre Research Ethics Committee (MREC) and 

each of the regional Local Research Ethics Committees responsible for the chosen 

postcode sectors 

• ensuring that appropriate written consents were obtained and collating the consent 

information 

• urine sample analysis and assistance with the collection protocol 

• blood sample collection and analysis 

• reporting to the respondents and, with their permission, their General Practitioners (GP’s) 

the results of all clinically significant blood tests and blood pressure measurements. 

6 Review of HNR’s laboratory analysis methodologies 

A review of HNR’s laboratory procedures was conducted by Professor Elaine Gunter (Centers 

for Disease Control and Prevention, Atlanta) in November 1999 8 . 

7 The sample design 

The feasibility study was based on a sample of 200 people aged 19 to 64 years living in private 

households in Britain (about 10% of the sample to be achieved in the mainstage survey). The 

aim of the sample design was not to be representative of the population as a whole but to 

achieve a balance in the sample across key characteristics so that the sample included equal 

numbers of men and women in four age bands: 19 to 24 years; 25 to 34 years; 35 to 49 years 

and 50 to 64 years. The feasibility study was conducted in ten areas purposefully chosen to 

represent different social and economic profiles. 

The sample was divided into two parts, Sample A consisting of 80 interviews and Sample B, 120 

interviews (see Section 4 for a description of the different components Sample A and Sample B 

were asked to participate in). In each selected postcode sector, 50 addresses were randomly 

selected from the Postcode Address File (PAF), the standard sampling frame for large-scale 

household surveys, and issued to the interviewer. Each interviewer was asked to achieve 12 

fully co-operating interviews. They were asked to report the characteristics of the selected 

respondents to central field office to try and ensure a cross-section of adults, with equal numbers 

of men and women in the four age bands. 

5

7.1 Eligibility for the survey 

As the initial sample was a household address, interviewers did not have any information as to 

whether the address contained eligible adults. Only those aged 19 to 64 years were eligible to 

take part and women who were known to be pregnant or breastfeeding were excluded from the 

study. The interviewer first screened the address to determine the number of eligible adults. If 

the household contained more than one eligible adult, the interviewer selected one person to 

take part at random, using prescribed techniques. 

8 Ethics approval, the opt-out card and consent 

Obtaining ethics approval was the responsibility of HNR, and Dr Lisa Jackson, the survey doctor, 

applied for ethics approval for the feasibility survey. Because the fieldwork was to take place 

within the geographical boundaries of more than five Local Research Ethics Committees 

(LRECs), ethics approval was initially sought from a Multi-centre Research Ethics Committee 

(MREC). There are MREC’s in each region and it is normal practice to apply to the MREC for the 

area in which the principal researcher is based, hence the Anglia and Oxford MREC was 

selected. 

The process of gaining ethics approval for the survey was particularly lengthy. A standard 

application form and copies of the survey protocol, based on the standard NDNS protocols and 

adhering to best survey practice, were submitted in December 1998. In January 1999 Anglia and 

Oxford MREC approved the feasibility survey, in principle, subject to six amendments. Four of 

these amendments (involving changes to the documentation for respondents or requests to see 

additional documents) were complied with, but two of the amendments requested (concerning 

the recruitment and consent procedures) proved particularly problematic. 

Recruitment: The MREC requested that ‘an approach must be adopted which allows potential 

respondents to decline to take part rather than the interviewer will contact you’. In response it 

was felt that the approach stated in the protocol ensured that participation was truly voluntary 

and a case was made for retaining this, particularly as it had been used successfully in previous 

surveys. 

Consent procedures: The MREC also requested ‘to see the consent procedure simplified’. In 

response a case was made for retaining the staged procedures for obtaining fully informed 

voluntary consent which had also been used successfully in previous surveys. 

In February 1999 Anglia and Oxford MREC failed to approve these amendments and were not 

satisfied with the responses regarding recruitment and consent. They required ‘a fresh approach 

which allows subjects to opt-in and an approach to consent which does not involve a staged 

process which we regard as coercive’. In addition they requested an additional four amendments 

6

to the documentation which had not been mentioned previously. They were prepared to consider 

the application on one further occasion subject to a satisfactory arrangement for recruitment. 

After much discussion it was concluded that a mutually acceptable arrangement was unlikely to 

be reached and a decision was made on the advice of Professor Stacey to use the ‘referral’ 

system. This allowed Dr Jackson to apply to a second MREC for a final decision to be made on 

ethics approval. 

In May 1999 an application was made to South Thames MREC (which covers the area in which 

the survey sponsors are based). Anglia and Oxford MREC were informed and copies of their 

response to the original application were included. South Thames MREC approved the survey 

subject to changes being made to the advance letter to respondents and inclusion of an opt-out 

card to be sent with the advance letter. The ‘opt-out’ card was a reply paid card that could be 

returned by the household/address if they did not wish to take part in the survey. The MREC was 

concerned that respondents should not feel pressurised to participate in the survey and should 

have plenty of time to consider whether they wish to be interviewed. Including opt-out cards with 

advance letters is not standard procedure on household surveys in this country or indeed 

elsewhere so far as we were able to determine. The requested changes were made to the 

advance letter, and an ‘opt-out’ card included, and full MREC approval was given in August 

1999. 

Having achieved MREC approval, applications were then made to the ten Local Research Ethics 

Committees that covered the geographical areas selected for the fieldwork. All LRECs approved 

the survey, although some required written clarification of details or amendments to the 

documentation. Particular concerns included: (a) indemnity cover; (b) that local ethics committee 

contact details be provided on forms; and (c) that information on the local researcher be 

provided. It proved necessary to modify some of the documentation for certain areas. 

Full ethics approval from the MREC and all LRECs was achieved before fieldwork started. 

Directors of Public Health and Social Services, Chief Constables and Health Authorities were 

notified that fieldwork was taking place in their areas during the feasibility study (as they were to 

be in the mainstage survey). Interviewers were also asked to register at the local police stations 

before starting work in an area. 

7

8.1 Contacting the respondents 

The procedure used on the feasibility survey for contacting sampled households was the same 

as that used in other surveys. An advance letter was sent to all sampled addresses explaining 

the purpose of the survey, that participation was voluntary, asking for their co-operation and 

saying that an interviewer would call to explain in more detail. As the NDNS is a survey of 

individuals rather than households and of certain age groups only, it was not known at the 

advance letter stage whether anyone at the address was eligible for the survey nor which of the 

eligible residents at the address was the sampled individual. It was deemed important therefore 

that the interviewer had the opportunity to contact the residents at the sampled address to be 

able to determine eligibility and to complete the final stage of sampling, either selecting a 

household, where there was more than one at the address, or selecting an individual. 

The inclusion of an opt-out card at the advance letter stage meant that where these were used 

the interviewer was not allowed to visit the address to undertake these important tasks. It was 

also not possible to get any information on who returned the opt-out card, whether there was 

more than one household at the address or on the number of eligible respondents. It is quite 

likely therefore that the opt-out card was being returned by someone other than the would-be 

respondent. While the advance letter contained information on all the key components of the 

survey, it was of necessity fairly short and did not afford a real opportunity to explain to the 

respondent the purpose behind all the components of the survey. 

8.2 Consent 

Co-operation with the survey was completely voluntary and respondents could and did refuse to 

complete some components of the survey if they so wished. As in most surveys consent to the 

survey was obtained in stages as it was felt that the respondent might not be able to absorb all 

the implications of the survey if consent to all stages was sought at once. Information leaflets 

(developed by HNR if about urine or blood) were given to the respondent outlining the purpose 

and the procedures involved. Respondents were given adequate time at each stage to consider 

and discuss any implications with the interviewers or others (including HNR staff), and were free 

to opt out at any stage, without giving a reason. Staging the consent procedures allowed the 

respondent to focus on whether they wished to participate or agree with any particular 

component or procedure such as blood sampling, reporting of results to their GP or being 

weighed and measured. The respondent had several opportunities at the initial contact stage to 

decline to participate. Once all the sampling had been completed and a particular individual was 

selected they were asked to participate in the first stages of the survey. The normal procedure 

was for the interviewer to make an appointment to come back and start the survey. This 

effectively allowed at least two ‘cooling off’ periods at the initial stages of the survey for the 

respondent to change their mind about participation. Only in very rare circumstances, and 

8

usually at the insistence of the respondent, was the first interview conducted on the same day as 

the final stage of sampling was completed. 

Once contact was made with an eligible respondent, signed consent for participation in each of 

the components of the survey, given below, was sought by the interviewer. The consent 

information, when complete was returned to HNR immediately for database entry. 

Components of the study for which signed consent was sought included: 

• to allow the survey doctor to notify the respondent’s GP that they were participating in 

the survey 

• to have their blood pressure measured 

• taking a blood sample for analyses (at HNR and elsewhere) which are related to nutrition 

• flagging the respondent’s name on the NHS Central Register for future research 9 

• to taking PABA tablets to verify the completeness of a 24-hour urine collection 

• to having energy expenditure measured using doubly labelled water 

• to report back results from the blood pressure and blood sample analysis to the 

respondent’s GP 

• to allow residual blood to be stored, at HNR, for possible future analyses related to 

nutrition 

• to allow a dentist to examine the respondent’s teeth. 

• to HNR informing the respondent's GP of any findings from the oral health examination 

that might affect general health. 

Consent could be withdrawn to any of the components at any time. It was required that consent 

to providing a blood sample was witnessed by someone other than a member of the survey 

team. Summaries of participation and consent are provided in Section XX. 

At the first visit, the respondent was asked to consent to providing the name and address of their 

GP. If given, each respondent’s GP was informed of his/her participation in the survey by a letter 

and information sheet from the survey doctor. This was sent to the GP surgery by the 

interviewer immediately after the respondent has agreed to participate in the survey. This 

procedure of informing GP’s of their patients’ participation in the survey worked well. If unwilling 

or unable to provide this information the respondent was not included in the doubly labelled 

water survey, PABA verification of the 24-hour urine collection or the dental examination. A 

period of about two days was allowed between the first visit and those components requiring 

consent, to enable discussion between the respondent and their GP if they wished and for the 

9

GP to notify the survey doctor if they felt the respondent was unsuitable for any aspect of the 

survey. 

9 Training the interviewers 

All of the fourteen interviewers working on the feasibility study had been fully trained by SSD in 

general interviewing techniques as part of their initial training and were experienced on other 

surveys. A number had worked on either the NDNS of children aged 1½ to 4½ years or the 

NDNS of young people aged 4 to 18 years, both of which used similar methodology for most 

components of the survey. Most of the interviewers had also worked on other diary-keeping 

surveys such as the Family Expenditure Survey (FES). 

For the feasibility study, interviewers attended a five-day residential briefing covering all the 

components of the survey. This was conducted by research and other professional staff from 

SSD, the two client departments and staff from HNR. Before attending the briefing, interviewers 

completed a three-day weighed-intake record of their own, and individual feedback on the 

recording and coding of these diaries was given by the ONS survey nutritionists at the briefing. 

The main components covered by the training were: 

• background and purpose of the study; 

• sampling and achieving the required respondent profile; 

• ethical and medical aspects of the survey; 

• the procedure for obtaining consents and despatching the consent forms; 

• completing the interview; 

• the procedure for completing the physical activity diaries; 

• the procedure for completing the weighed intake dietary record; 

• techniques for checking and detailed probing of the dietary record; 

• training in how to assign food and brand codes to the entries in the dietary record; 

• training in how to take anthropometric measurements and blood pressure; 

• an explanation of the doubly labelled water method and training in how to 

administer it and collect the spot urine samples; 

• the procedure for making the 24-hour urine collections; 

• the procedure for the blood-taking visit; 

• the oral health component. 

Throughout the briefing emphasis was placed on the need for accuracy in all measurements, 

recording and coding. Detailed written instructions were provided for each interviewer. 

10

10 Recruitment and training of phlebotomists 

Recruitment of the phlebotomists within a particular fieldwork area and their training was the 

responsibility of HNR. The phlebotomists were required to have had recent blood taking 

experience. Suitable phlebotomists were identified by either: 

• recommendations by consultant haematologists in hospitals in the fieldwork 

localities; or by 

• phlebotomists who had worked for the NDNS previously during the survey of children 

aged 1½ to 4½ years, or the survey of young people aged 4 to18 years. 

The phlebotomists were approached by telephone. They were given a complete explanation of 

the survey and its requirements and were invited to help. They were asked to provide a CV and 

the name of a referee from whom a reference was obtained to ensure that they had recent 

experience of phlebotomy. If successful, the phlebotomist became an employee of MRC for the 

period of the feasibility survey and indemnity was provided as for all MRC members of staff. 

The phlebotomists who agreed to participate in the feasibility study were sent full written 

instructions about the survey methodology and procedures and were invited to attend a briefing 

session, arranged to coincide with the briefing of the interviewers. Four of the ten phlebotomists 

recruited were able to attend the briefing session. This briefing provided an opportunity to meet 

the ONS interviewers they would work with as well as other members of the survey team. 

Phlebotomists were also trained in the survey background and protocols, and were provided with 

refresher training on the venepuncture technique. Those phlebotomists who were unable to 

attend the briefing session were given instruction by telephone. Since all ten phlebotomists had 

worked on previous NDNS surveys, attendance at the briefing was not considered critical. 

11 Feedback from interviewers 

Interviewers who worked on the feasibility study were asked to attend a one-day debriefing 

session to discuss feedback on various aspects of the survey and to identify areas that could be 

improved for the main stage. The debriefing meeting was attended by interviewers, research and 

field management staff from SSD, staff from HNR and client representatives. Prior to the 

debriefing session interviewers were required to complete detailed reports and these were used 

to identify those areas that were of particular concern. In addition to the outcome of the 

debriefing sessions these written reports were used to identify recommended actions for the 

mainstage survey. 

11

12 Scheduling of survey components 

The different components of the survey were administered over several visits to the 

respondent’s home. Once the respondent had been selected from those eligible in the 

household an appointment was made to explain more about what the survey entailed and to 

start the survey. This first part of the survey is the ‘dietary interview’ which was conducted faceto-face 

using computer assisted interview (CAI) methods. At the end of the dietary interview the 

interviewer explained in detail the next stage of the survey and ‘placed’ the dietary record if the 

respondent agreed to continue. The respondent was then briefed on how to complete the diary. 

The scheduling of the other components of the survey and the visit at which they could be 

completed are shown in the table below. This represents the maximum number of visits and 

some are discretionary depending on how the respondent was getting on, particularly with 

completing the diary. 

Visit Purpose Content 

1 Dietary interview Interview on eating patterns and placing the 

diary 

2 24hr check Check on diary progress; start anthropometric 

measurements. Introduce urine and blood 

sample. Leave instructions and equipment for 

urine sample 

3 Mid-week check Check on diary progress; anthropometric 

measurements 

4 Additional diary check As visit 2, if required 

5 Post-dietary recording period 

interview and diary check 

6 24 hr urine call Pick up urine sample 

7 Phlebotomist visit Take blood sample 

12 

Collect diary and carry out the post-dietary 

recording interview introduce oral health 

component. Complete anthropometric 

measurements 

13 The questionnaires 

The survey used Computer Assisted Interviewing (CAI) methods for the face-to-face 

components of the survey using Blaise interviewing software. Some questions or topics in the 

survey were of a sensitive nature such as those on oral contraception, the menopause and 

hormone replacement therapy and were asked using computer assisted self-completion 

methods (where the respondent answered the questions directly onto the laptop). Other selfcompletion 

modules such as the psychometric eating restraint questionnaire were offered as 

both CAI versions and paper. Responses completed on the paper and pencil questionnaire were 

subsequently entered into the Blaise computer program by the interviewer. Recording 

documents for the self-tooth count and the catering questionnaire, which was used by

interviewers to collect information from workplace or college catering establishments if used by 

the respondent, were also provided as paper documents. 

Face-to-face interviews were carried out at the dietary interview and the post-dietary recording 

interview. The topics covered in each of these interviews are listed in the following sections. 

13.1 Dietary interview 

The dietary interview included the following topics: 

• use of milk, tea (including herbal tea), coffee, artificial sweeteners and salt 

• respondent assessment of appetite 

• food frequency questions 

• special diets, allergies, whether vegetarian or vegan 

• whether eats organic food or home grown food 

• food storage 

• use of dietary supplements 

• physical activity 

• health problems and long-standing illness 

• use of prescribed medicines 

• whether has any of own natural teeth 

• smoking behaviour 

• drinking behaviour 

• use of oral contraceptives and hormone-replacement therapy, and the menopause 

• classificatory questions such as education, ethnic origin, tenure, income, employment 

questions, occupation and industry coding, household durables. 

13.2 Post-dietary recording interview 

The interview conducted at the visit to pick up the completed diary covered: 

• assessment of the quality of the diary information 

• illness during record keeping week 

• oral health questions 

At this visit the interviewer also collected: 

• the completed dietary record 

• psychometric eating restraint questionnaire 

• tooth count. 

13

At this visit the interviewer also: 

• completed any outstanding anthropometric measurements 

• arranged appointments for blood and urine samples if not already done. 

The results of the anthropometric and blood pressure measurements, number of teeth and 

amalgam fillings, information in the physical activity diary and the record of bowel movements 

were entered into the appropriate sections of the dietary interview questionnaire as and when 

completed. 

13.3 Psychometric restraint questionnaire 

The Dutch Eating Behaviour Questionnaire 10 (DEBQ) has been developed as a possible means 

of identifying mis-reporters, that is, individuals who under- or over report their consumption, or 

otherwise mis-report their eating behaviour. The questionnaire is one of a few of its kind that has 

been validated. It was included in the feasibility study as a self-completion questionnaire as part 

of the post-dietary recording questionnaire. 

14 Diaries 

In order to meet the aims of the survey the NDNS seeks to collect detailed information on 

nutritional intake over a seven-day period. Food intake is only one part of the picture and so the 

other components of the survey provide context for understanding and interpreting the dietary 

diary. In addition to knowing what the subject consumed over the diary period it is useful to have 

complementary information on their activity levels and bowel movements over the same period. 

In the feasibility survey four different diaries were kept over the same seven-day period: 

• weighed intake diary 

• eating out diary 

• bowel movement diary 

• physical activity diary. 

14

14.1 The weighed intake diary 

Detailed dietary information was needed to derive nutrient intakes. Several methodologies exist 

for obtaining estimates of nutrient intake such as 24-hour recall, food frequency questionnaires 

or duplicate portions 11 . The NDNS programme has always used weighed intake diaries and this 

is the model that was again adopted for the adults’ feasibility study. While weighed intake diaries 

have a heavy respondent burden they are considered far superior to other methods as they 

provide detailed information on the distribution of nutrient intakes. An important part of the 

feasibility study was to test the suitability of continuing to use a weighed record of all food and 

drink, consumed both in and outside the home, for seven consecutive days, in relation to 

response and data quality. 

The weighed intake diary used was an A3 sized ‘Home’ diary for recording food and drink 

consumed at home. For each food item the respondent was asked to complete: 

• description of the food including any brand names 

• the time consumed 

• the weight of the plate 

• the weight of the plate plus the food 

• to indicate if there were any leftovers 

• weight of plate and leftovers 

• for fruit and vegetables, whether the food was home grown or not 

• who weighed the food item. 

At the end of the seven days interviewers coded the food information into the diary using a 

detailed food-coding frame, which included brand codes for a limited number of food types. 

The diaries contained pages to cover an eight-day period, with the first day as a practice, before 

the seven-day recording period. 

14.2 Eating out diary 

An A4 sized ‘Eating Out’ diary was provided for recording food and drink consumed outside of 

the home. Respondents were encouraged to take the diary with them whenever they went out. 

Items which were consumed out of the home and which had not been prepared at home were 

generally not weighed. The information recorded in the ‘Eating Out’ diary was much less 

detailed than for the home diary but included: 

• time food or drink consumed 

• brand name, if not fresh food 

• full description of the food or drink 

15

• amount, size or quantity 

• amount, size or quantity of leftovers 

• where the food was consumed e.g. work, café, restaurant, friend’s house 

• where the item was obtained e.g. name of shop, pub, or if brought from home 

• cost of the item 

The diary also contained a note page for the respondent to give additional descriptions of the 

food consumed. This also had a ruler to help with the estimation of the size of the food items. 

14.3 Checks on the weighed intake diary 

Having placed the diary the interviewer made a number of visits to the respondent during the 

record-keeping period. At each visit the interviewer checked the completeness of the diary and 

prompted the respondent for further information to clarify the description of the food consumed 

and allow accurate coding of the food item. A checking visit was made 24 hours after placing the 

diary when the interviewer reviewed the practice day, gave additional guidance and instructions 

and encouraged the respondent to continue with the record keeping. A further checking visit was 

done during the middle of the recording period when the interviewer again reviewed the 

completeness of the diary and prompted for further or more detailed information if necessary. If 

needed, the interviewer also made a further visit if the respondent was finding it difficult to 

complete the diary or if the quality of the diary keeping was poor. At all check visits the 

interviewer encouraged the respondent to continue with the diary and answered any questions 

the respondent had. A final diary check was done when the diary was picked up at the end of the 

recording period. In order to assist with the coding of the diaries respondents were encouraged 

to keep the packaging from any foods they consumed during the period. 

14.4 Validation of the dietary record 

The doubly labelled water procedure (DLW) was the technique used to validate the dietary 

records kept by respondents in Sample A. The method involved the respondent drinking a dose 

of water labelled with two non-radioactive isotopes, hence ‘doubly labelled’ water. Urine samples 

were then collected from the respondent: a pre-dose sample and ten post-dose samples for ten 

days on a daily basis. From the analysis of these samples, the rates of excretion of the isotopes 

could be measured and energy expenditure calculated. By comparing energy intake from the 

food diary over the same period with the DLW calculated energy expenditure a measure of the 

extent of misreporting, particularly of underreporting of food intake could be obtained. This 

method was successfully used in the feasibility studies for the NDNS of children aged 1½ to 4½ 

years 12 and young persons aged 4 to 18 years 13 . 

16

Staff at HNR were responsible for the fieldwork and the sample analysis of the DLW 14 . The 

analysis showed that energy intake was significantly lower that total energy expenditure as 

measured using the DLW, but unlike in the NDNS of young persons aged 4 to 18 years, there 

was no evidence that individual groups, by age or sex, behaved differently. Overall, the 

agreement between the estimates for energy expenditure derived from the doubly labelled water 

analysis and energy intake derived from the dietary record indicated a degree of under-reporting 

typical of the intake methodology but acceptable in the mainstage survey. 

14.5 Bowel movement diary 

Respondents were asked to complete a record of the number of bowel movements on each day 

of the recording period. 

14.6 Physical activity diary 

There is little information on the physical activity levels of a nationally representative sample of 

British adults, particularly in relation to diet. Lack of activity is a known risk factor in 

cardiovascular disease. The NDNS of young people included a physical activity diary. For the 

adults’ survey it was proposed to use something similar to measure the activity levels of adults 

as an estimate of energy expenditure. One of the objectives of the feasibility study was to 

develop and trial a method of assessing habitual physical activity. This included asking some 

lifestyle activity questions as part of the dietary interview and asking respondents to do ‘sameday 

recall of physical activity’ in a diary for each day of the seven-day dietary diary period. The 

physical activity diary was adapted from that used in the NDNS survey of young people who are 

generally more active than most adults. 

The physical activity diary asked the respondent to record how long they spent doing various 

activities on that day to the nearest 10 minutes. For some activities that could be carried out at 

varying levels of intensity, such as walking, they were also asked to tick whether the activity had 

made them out of breath or sweaty. Feedback from initial trials of the diary with interviewers 

suggested that some respondents who were not very active found it embarrassing or judgmental 

in some way that they were not able to enter how they did spend their time. Therefore, the diary 

also included questions for each diary day on aspects such as what time they went to bed the 

night before, what time they got up that morning, whether they were working/at college that day, 

how long they spent at work or college, how long they spent watching TV, using a computer, 

reading, or similar that day, and the duration of any other periods of sleep during the day. 

17

15 Methodology for physical measurements 

Anthropometric measurements are intrinsic to any nutrition study and one of the aims of the 

feasibility study was to test the procedures for determining the anthropometric status of adults 

and the robustness and suitability of the equipment. Protocols and methods for taking physical 

measures of adults are well developed and have been included on a number of nutrition and 

health surveys in the past. Interviewers measured respondents at home during the diary week or 

questionnaire interviews. The measurements included in the NDNS feasibility were: 

Height and weight: Measurements were made of the respondent’s height and weight to provide 

a measure of body size. The Body Mass Index (BMI) is calculated by dividing weight in kilos by 

height in metres squared and is a standard measure used in many surveys. Height was 

measured using the Leicester Height Measure and a Frankfort Plane card, and weight using 

digital personal weighing scales calibrated in 100 gram units. 

Waist and hip: Measurements were made of the respondent’s waist and hip circumferences to 

provide a measure of body fat distribution. The waist to hip ratio (WHR) is a well-established 

indicator and is calculated by dividing the measurement of the waist circumference by the 

measurement of the hip circumference. The WHR measures abdominal fat stores and several 

studies in adults have shown that the location of body fat has been associated with health risks, 

in particular, cardiovascular disease 15 . The interviewers used insertion tapes to measure waist 

and hip circumference following the established procedures and protocols used in previous 

NDNS studies. 

Blood pressure: This was measured only with the respondent’s signed consent. Three blood 

pressure readings were made by interviewers using the Dinamap 8100. The interviewer sent the 

recorded blood pressure readings to the survey doctor at HNR by post, and copied the readings 

onto the consent form, which was left with the respondent. All blood pressure readings were 

scrutinised by the survey doctor, and if consent had been obtained sent, with an indication of the 

normal range, to the respondent’s GP. If the respondent had refused consent for the readings to 

be passed to their GP, or if they were not registered with a GP, the letter from the survey doctor 

was sent to the respondent, with advice, if the blood pressure was raised. If the respondent’s 

blood pressure readings were at the level where it was felt necessary to report the readings to 

their GP as soon as possible, rather than wait for the official report from the survey doctor, the 

interviewer was instructed to contact the survey doctor at HNR and complete and deliver a 

report form to the respondent’s GP 16 . See Section 16.3.1 for further details on the reporting 

procedure. 

18

16 Biological specimens 

The survey included the collection of two biological samples from the respondent, a 24-hour 

urine sample and a blood sample. All equipment for the collection of physiological specimens 

was provided by HNR, who also did all analyses of the specimens. 

16.1 24-hour urine collection 

The urine sample was collected principally to provide an indirect measure of salt (sodium) intake. 

Previous surveys in the programme have collected a spot urine sample, as co-operation with 

making a 24-hour collection had not been sufficiently high. It was decided to try, at the feasibility 

stage, obtaining 24-hour collections from adults. A sample of urine from a 24-hour urine 

collection is preferable to a spot urine sample as the latter is not sufficiently representative to 

estimate reliably intakes of sodium, potassium, fluoride and ochratoxin A (a biomarker for 

exposure to fungal toxins in food), as well as to measure urea (necessary to monitor nitrogen 

turnover). 

Respondents in Sample B, who were not taking part in the doubly labelled water dietary 

validation, were asked to make a 24-hour urine collection and provide a sample from this, as 

would be administered in the mainstage. 

HNR was responsible for organising the procedure that would be used by the interviewer to 

advise the respondents about making the 24-hour urine collection. HNR provided training and 

written instructions to the interviewers on the appropriate way for respondents to make the urine 

collection, and provided the required equipment. 

During the 24-hour urine collection each respondent was asked to take three 80mg oral doses of 

the marker substance para-aminobenzoic acid (PABA), with meals, to verify the completeness of 

the 24-hour collection, by its recovery in the urine. PABA is part of the B vitamin folic acid but 

cannot be utilised by humans and therefore is completely excreted in urine. Signed consent was 

required for taking PABA, and, before PABA could be given, a detailed drug and allergy history 

was collected from the respondent. This was used by the survey doctor to exclude individuals 

with contraindications (e.g. sulphonamide sensitivity) from taking PABA. No significant side 

effects were noted from PABA administration. One respondent reported abdominal discomfort 

during the 24-hour urine collection having taken PABA. The survey doctor followed this up, by 

telephone, and no lasting effects were reported. 

Respondents were provided with two containers for the 24-hour urine collection, a 5 litre plastic 

screw-capped container, with 4 grams boric acid preservative added prior to dispatch, for home 

use, and a smaller container for use away from home. They were also provided with a safety pin 

19

for attachment to their undergarments to remind them to collect their urine. The respondent was 

instructed to choose a suitable day for the collection and to start the collection after taking the 

first PABA tablet. From the moment of taking the PABA tablet the respondent was asked to 

collect all of their urine for the next 24 hours. A one litre plastic jug was provided for respondents 

to use to collect urine, the urine was then transferred immediately into the five litre plastic bottle 

containing boric acid preservative. A two litre bottle was provided for ‘away from home’ 

collections. Respondents were instructed to add ‘away from home’ collections to the five litre 

bottle when they returned home. Missed collections were recorded on a urine record collection 

sheet. 

On completion of the 24-hour collection, the interviewer arranged a time to weigh the complete 

urine sample and take four sub-samples of the urine. The complete 24-hour collection was 

weighed by the interviewer using an electronic hanging balance to estimate the volume. The 

contents of the container were mixed well before samples were taken. The subsamples were 

transferred by the interviewer into four Sarstedt Urine Monovette containers (10ml); the 

remainder was discarded by the respondent. The interviewers posted the urine samples by first 

class business-reply post in an approved outer container and pre-labelled envelope to HNR. 

The samples were then stored frozen at –80°C until analysed for sodium, potassium, urea, 

creatinine, PABA and fluoride content. 

The interviewers were unhappy about handling respondents' urine samples and several 

complaints were made about the protocol. This led to changes being made for the mainstage 

protocol. 

16.2 Blood samples 

16.2.1 Collection of the blood samples 

Non-fasting blood samples were obtained in the respondent’s own home, with their signed 

consent, by trained phlebotomists employed by HNR and accompanied by the interviewer. The 

phlebotomists were contacted by the interviewer who made the appointment for each 

phlebotomy visit with the respondent. Phlebotomists were always accompanied by the 

interviewer when visiting the respondent. When notified of a visit, the phlebotomists contacted 

the field laboratories to where blood would be taken. Laboratory processing constraints on 

weekends at Great Ormond Street (GOS) and Southampton required that samples were 

collected on weekdays, Monday to Thursdays inclusive, before 3.00pm. 

Respondents with clotting or bleeding disorders were excluded from this part of the survey. A 

maximum of 30ml of blood was taken and no more than 2 attempts from the brachial vein were 

20

allowed. The blood samples were collected by the phlebotomists using the Sarstedt Monovette 

blood collection system using a multifly 21G or fixed needle according to their preference. The 

Monovette system of blood collection is an enclosed system, which allows the safe, spill-free 

collection of blood in the home environment. It has an appropriate range of tube volumes and 

types, including trace element contamination control. It is manufactured from plastic which 

allows safe transport inside an approved rigid outer container in the postal system. It was 

successfully used in the mainstage surveys of the NDNS of people aged 65 years and over, and 

of young people aged 4 to18 years. 

No significant problems were encountered with the phlebotomy visit. One respondent reported 

bruising after the procedure. This was followed up, by telephone, by the survey doctor, and no 

lasting effects were reported. 

The phlebotomist packaged and dispatched the samples to the laboratories. All sample tubes 

were labelled with the respondent’s serial number which had been printed with waterproof ink 

onto labels specially designed to withstand very low temperatures. The portions of blood 

collected followed one of three routes to sample processing and analysis: 

• Direct first class business-reply post to GOS (packaging provided, haematological 

determinations) (1 x 2.7ml EDTA anticoagulated for plasma, 1 x 1.2ml clotted for serum) 

• Direct first class business-reply post to Southampton (packaging provided, for trace 

element determinations) (1 x 2.7ml EDTA anticoagulated for plasma) 

• Transfer to local field laboratory for immediate processing and storage (2 x 7.5ml lithium 

heparin anticoagulated for plasma). The samples taken to the field laboratory were 

frozen immediately after processing and were returned to HNR, still frozen, as a batch at 

the end of the fieldwork period. Annex Four gives the list of analytes undertaken on 

these samples. 

The phlebotomists were responsible for posting the samples on the same day to GOS and 

Southampton, and for taking the two portions of blood in a cool box to the local field laboratory 

within one hour of collection. 

There were no significant delays of samples sent by post to Southampton and HNR during the 

feasibility study. Nearly all the urine samples were received at HNR, and the blood samples sent 

to Southampton within 48 hours of collection. However, unexpectedly, only 25 percent of GOS 

samples arrived at GOS within 48 hours of being sent by the phlebotomist. The postal service 

was contacted about this unacceptable delay and they began an investigation. The Christmas 

rush-period was a possible reason for the postal delay and the postal service believed the 

21

problem would be corrected quickly. Postal delays of samples had never been a problem in 

previous surveys. Any late arrival of GOS samples is being monitored closely in mainstage to 

determine if this remains an ongoing problem and to modify postal procedures if necessary. 

The survey doctor reported results from blood analytes with recognised clinical significance to 

respondents, and with their consent, their GPs. Results included a full blood count plus 

measures of iron status, vitamin D, vitamin B12, cholesterol and folic acid status. A guide to 

normal ranges was also provided for GPs along with the results. 

16.2.2 Analysis of the blood samples 

HNR contracted the Department of Haematology, Great Ormond Street Hospital, London (GOS) 

to undertake a range of haematological and other investigations on 2.7ml of EDTA 

anti-coagulated blood and from a serum sample containing a minimum of 1.2ml of clotted blood. 

These analytes require determination in fresh blood; samples of blood for these analyses were 

posted by first class business-reply post in approved outer containers and pre-labelled 

envelopes to GOS directly from the field. GOS routinely provide haematological analyses as a 

hospital service for prompt reporting. 

HNR also worked in conjunction with the Department of Clinical Biochemistry at Southampton 

University who undertook certain trace element determinations (whole blood mercury and 

plasma/whole blood selenium) on a 2.7ml portion of EDTA anticoagulated blood. The 

determination of these analytes requires a contamination-controlled sample preparation 

procedure and a sample of blood for these analyses was posted (first class) to Southampton 

directly from the field. 

Two 7.5ml lithium-heparinised blood samples were also collected for subsequent separation and 

sub-division at a nearby field laboratory. The phlebotomist transported the two samples to the 

field laboratory within one hour of collection. After processing the samples, the field laboratory 

froze the subsamples for collection by HNR at the end of the feasibility survey. These samples 

were analysed at HNR for a number of nutrition-related biochemical analyses. 

16.2.3 Field Laboratories 

A local field hospital laboratory was identified for each postcode sector involved in the survey. 

The labs were chosen by HNR according to certain criteria: 

• being reasonably accessible from the sampling point 

• having appropriate facilities for sample processing (i.e. a refrigerated centrifuge and 

frozen blood storage facilities at -30°C or below). 

22

HNR were prepared to modify the selection criteria if a laboratory did not have the sample 

processing or storage facilities required, providing alternative arrangements could be made. The 

laboratories identified were usually at the same hospital where the phlebotomist(s) for that area 

was based. Initial approaches to consultant haematologists were made by telephone followed by 

a letter giving more detail about the background to the survey and the procedures involved. The 

laboratories also received portions of a stabilising solution, 6 percent metaphosphoric acid (for 

plasma for vitamin C determination). The solution was batch prepared at HNR and transported 

frozen, on dry ice, by courier. The solution was stored frozen by the laboratory at -30 °C or 

below until the day of arrival of the blood sample when the solution was thawed, immediately 

prior to addition of plasma. All tubes were labelled with the specially prepared labels provided by 

the phlebotomist. Record forms were completed for every blood sample processed and returned 

to HNR with the samples. 

The laboratories stored all the blood samples frozen until the end of fieldwork when the samples 

were collected and brought to HNR by a courier, in a dry ice-filled polystyrene container that was 

collected from HNR on the previous day. This process was successful and all samples arrived at 

HNR in good condition and with all documentation. 

The samples returned to HNR were stored at -80 0 C in a position-allocated freezer file to allow 

easy location and access. The plasma sample was thawed, subdivided into working volume 

portions, labelled, refrozen and filed. The location of each sample aliquot in the freezer file was 

logged in a hard-copy book and on a computer spreadsheet. This initial portioning of the plasma 

sample facilitated the subsequent determination of many analytes without the risk of sample 

deterioration due to frequent freeze-thawing cycles. 

16.3 Reporting procedures 

This section provides details of the reporting procedures established for informing the 

respondent, and their GP if appropriate, of their blood pressure measurement and the results of 

the blood analyses. 

16.3.1 Reporting Blood Pressure Measurements 

As detailed in Section 15, blood pressure was measured using the Dinamap 8100 in those 

respondents who consented to the procedure. Three systolic and three diastolic blood pressure 

measurements were taken and recorded, and a copy of the readings was given to the 

respondent if requested. 

23

Interviewers were instructed to inform the survey doctor if any blood pressure readings of over 

160/95 mmHg were recorded. Readings over 160/95mmHg were immediately reported to the 

respondent’s GP by the interviewer, who delivered a notification of raised blood pressure slip to 

the surgery. This procedure worked well for the two respondents whose blood pressure 

measurements fell into this category. 

The interviewer sent the blood pressure results to HNR by 1 st Class post. The results, as a 

duplicate of the original paper form, were entered onto a computer spreadsheet by a doubledata 

entry verification procedure by staff at HNR. An individual results sheet for each respondent 

was produced and these were sent out within 3 to 6 weeks of taking the measurements (along 

with haematology blood test results if a blood sample had also been taken). These were sent 

with an accompanying letter from the survey doctor, to the respondent and their GP (if consent 

was given to notify the GP of the results). The GPs, and respondents with no GP or who did not 

consent for their GP to be informed, were also sent the normal ranges. 

For all respondents, regardless of age, the British Hypertension Society definition of high blood 

pressure was used, this being a level greater than or equal to 140/90mmHg. Those blood 

pressure readings that were above the normal range were ‘asterisked’ to bring attention to the 

results. Appropriate advice was given to those respondents with high readings in the 

accompanying letter. 

The data below summarises the blood pressure results as received at HNR. Blood pressure was 

measured in 110 respondents. 

Number of respondents with systolic readings > or = 160 3 (3 percent) 

Number of respondents with diastolic readings > or = 95 0 

Number of respondents with systolic readings > or = 140 10 (9 percent) 

Number of respondents with diastolic readings > or = 90 3 (3 percent) 

16.3.2 Reporting of GOS analyses 

The results of the analyses carried out at GOS were returned to HNR within 2 to 3 weeks of 

sample collection. The results, on paper copy, were entered onto a computer spreadsheet by a 

double-data entry verification procedure at HNR. Individual reports were created for each 

respondent and were sent, with an accompanying letter from the survey doctor, to the 

respondent and if consent had been obtained, to their GP (with an indication of the normal 

reference range for that age/sex) within 3 to 6 weeks of blood sample collection. Respondents 

without a GP or who had not consented to their GP being notified of the results were also given 

24

the normal ranges. Out of range results were asterisked and appropriate advice given in the 

accompanying letter. The reportable results from the 89 blood samples are summarised in the 

table below. 

The normal ranges used were those provided by the laboratories carrying out the analyses and 

are shown in Table C1. 

For mainstage, criteria were developed to exclude any invalid results due to postal delay. These 

were based on discussions with GOS haematologists and other experts. Factors taken into 

account were the limits of the normal range, the clinical relevance of the result and the effects of 

sample age. The number of invalid results due to postal delay is reported in Table C1. 

Table C1 Haematological and other determinations at GOS 

Index Age and sex range Normal range Number 

of 

samples 

Haemoglobin Men 

13.5-16.5 g/dL 

Women 

12-16 g/dL 

Mean cell Hb Men/Women 26-34 pg 

25 

Number 

outside 

normal 

range 

3 

5 

Number invalid 

due to postal 

delay 

43 

0 

46 

0 

89 3 0 

Red cell Men 

4.5-5.9 x 10 

count Women 

12 /L 

4.0-5.2 x 10 12 89 9 0 

/L 

Packed cell Men 

0.41-0.51 L/L 43 0 

8 

volume Women 

0.36-0.46 L/L 46 0 

18 

Mean cell 

volume 

Men/Women 80-100 fL 89 1 28 

Platelet count Men/Women 150-450 x 10 9 /L 89 9 1 

White cell 

count 

Men/Women 4-11 x 10 9 /L 86 2 0 

Serum ferritin Men 19-50 

20-200 µg/L 23 2 

0 

Women 19-50 

40 2 

2 

Men/Women> 50 years 10-150 µg/L 

20-200 µg/L 

21 3 

1 

Serum folate Men/Women 3.0-20 µg/L 85 0 0 

Red cell 

folate 

Men/Women 150-650 µg/L 85 4 2 

Serum B12 Men/Women 150-900 pmol/L 82 3 0 

16.3.3 Reporting of other blood analyses 

The frozen heparinised blood fractions were returned to HNR by each of the field laboratories in 

a single batch at the end of the fieldwork period. These samples were analysed at HNR, with 

each analyte being completed in a single batch. All samples were analysed for those analytes 

regarded as having clinical significance, for those analytes which were new methods for HNR 

and for those analytes required by ONS for the purpose of data management testing. As 

requested by ONS, HNR sent a full data set of all feasibility analyte results to ONS, including

those not specified in the Service Level Agreement, for the purpose of data management testing 

at ONS. 

Five months after the end of the feasibility study fieldwork the clinically relevant results were sent 

as individual reports with an accompanying letter from the survey doctor to the respondent and 

GP (if appropriate), with an indication of the normal reference range for that age/sex. These 

included the cholesterol level, cholesterol/HDL ratio, % iron saturation, 25-hydroxy vitamin D and 

whole blood mercury. Homocysteine results were only reported if abnormally high as they are 

not commonly measured in clinical practice. 

17 The oral health component 

Previous surveys in the NDNS series had oral health components that involved an examination 

by a dentist. In order to reduce both respondent burden and survey costs the feasibility study 

investigated other possible methods of getting some information on the oral health of 

respondents to the survey. The key information identified as necessary was the number of teeth 

the respondent had and the number of teeth with amalgam fillings. In discussion with experts 

from the Department of Health and the University of Newcastle Dental School protocols and 

instructions were developed for testing on the feasibility study. Respondents were provided with 

disposable dental mirrors and detailed illustrated instructions. They were asked to count how 

many of their own natural teeth they had, and how many of these teeth were filled with dental 

amalgam; they were also asked some general questions about their oral health in the postdietary 

recording interview. 

As a means of assessing the reliability of this method, in one of the NDNS fieldwork areas a 

dentist visited the respondent to validate the procedure for counting teeth and fillings. Consent 

had to be sought from the respondent for this additional component of the feasibility study and 

written consent had to be provided for any serious oral pathology identified to be reported to the 

survey doctor. The survey doctor, after consulting with an oral health expert, if necessary 

reported back to the respondent’s GP. 

A second validation exercise was conducted whereby respondents who had participated in the 

Survey of Adult Dental Health 17 which took place some 12 months prior to the NDNS were 

revisited and asked to conduct the same exercise. The results from both these validation 

exercises are reported in a separate document 6 . 

26

18 Outcome of the feasibility study 

This section of the report focuses on the new measures and changes introduced to the survey 

since the Dietary and Nutritional Survey of British Adults in 1986/87 5 . These include: 

• response to the survey and effect of the opt-out card 

• physical activity diary 

• 24-hour urine collection 

• Dutch Eating Behaviour Questionnaire 

In addition some feedback on the diaries and measurement protocols is discussed. 

18.1 Overall outcome 

The procedures and protocols for the survey, including the components undertaken by HNR, 

worked satisfactorily overall with only minor clarifications and amendments required for the 

mainstage. The main difficulty experienced was in gaining respondent co-operation, which is 

dealt with in the next section. Once respondents agreed to participate in the survey then they 

agreed to most of the subsequent parts. It was felt that for the mainstage the interviewer training 

needed to devote more time to ways of increasing initial response to the survey. The quality of 

the completed diaries indicated a good understanding of what was required by both interviewers 

and respondents. Procedures for gaining consent to the various components of the survey and 

the communication of those permissions to the necessary authority all worked well. 

18.2 Response and the effect of the opt-out card 

Given that the sample was partially determined using quota methods, based on a randomly 

selected list of addresses, response rates do not necessarily reflect what would be achieved if a 

random probability sampling method had used. However they do give an indication of the 

general receptivity of the population to the request for participation. As described above in the 

section on sampling, interviewers were issued with two sets of addresses and did not 

necessarily have to contact all addresses on the list if they had reached their target. In addition, 

the requirement of the ethics approval to send opt-out cards with the advance letters meant that 

the individuals at the addresses interviewers were able to approach were already positively 

disposed to taking part in the survey since they did not return the opt-out card. This suggests the 

sample may have been biased towards compliant respondents. 

Based on the addresses contacted, response to the survey was only 28% of the eligible sample 

for both Sample A (DLW) and Sample B (procedural test). This was particularly disappointing 

and the opt-out card certainly made a significant contribution to the high number of initial refusals 

that were made before the interviewer called at the address. The opt-out card was used by 74% 

27

of households approached with the advance letter, increasing the level of refusal before the 

interviewer visited the address to 32% compared with about 2 to 3% on most other surveys. 

Some of these households may not have been eligible to take part. 

Feedback from interviewers confirmed that the presentation of the survey was affected by both 

the use of the opt-out card and the requirement to explain all aspects of the survey to the 

respondent at the first visit. Interviewers felt that the opt-out card created an expectation of nonresponse 

among respondents by almost encouraging them not to take part from the first 

communication. 

Table C2 Response to the survey 

Sample A (DLW) Sample B 

N % % N % % 

Total households 445 100 643 100 

Total ineligible 170 38 213 33 

Total eligible 275 62 100 367 67 100 

Fully co-operating cases 76 28 102 28 

Partially co-operating 5 2 13 4 

Refusal to HQ 88 32 116 32 

Refusal to interviewer 83 30 115 31 

Non-contact 23 8 21 6 

A more detailed breakdown of the response figures to individual components of the survey is 

reported in Table C3. Despite the overall poor level of co-operation those respondents that did 

agree to take part participated in most of the components of the survey. Almost all agreed to 

have their GP notified of participation and to their names being flagged on the National Health 

Service Central Register (NHSCR) for future notification of death and cancer registration. Among 

the physical measurements high levels of co-operation were achieved for height and weight, 

blood pressure and waist and hip measurements. Again most respondents agreed to the selfcount 

of natural teeth and amalgam filled teeth, the physical activity diaries and to a lesser extent 

the bowel movement diaries. 

Biological samples were more likely to be refused by respondents, and response to the request 

for a blood sample and a urine sample was lower than for the physical measures, although this 

was in line with response to these measures on other surveys. As is shown in Table C3, 95 

respondents (83%) provided a 24-hour urine sample that was returned to HNR and of these, 75 

were shown to have taken PABA, although only 46 were within the “acceptable range” of 204- 

28

300 mg PABA recovery. Consent was obtained from 92 adults to have a blood sample taken. 

Blood was collected from 89 of these respondents. 

Table C3 Response to the different survey components 


No % No % 

Dietary interview 

Diaries 

Weighed intake diary 

81 100 115 100 

– full 7 day diary completed 

76 94 

102 89 

– less than 7 days completed 


1 1 4 3 

– full 7 day diary completed 

72 

– less than 7 days completed 3 4 1 1 

Bowel movement diary 72 89 99 86 

Self tooth count n/a n/a 98 85 

Height n/a n/a 99 86 

Weight 80* 99 103 90 

Waist and hip n/a n/a 100 87 

Consent to blood pressure n/a n/a 111 96 

Blood pressure taken n/a n/a 110 96 

Consent for blood sample n/a n/a 92 80 

Blood sample obtained n/a n/a 89 97* 

Consent to blood storage n/a n/a 88 96* 

Consent to 24-hour urine collection n/a n/a 99 86 

24-hour urine collection made n/a n/a 95 96* 

Consent to PABA n/a n/a 88 89* 

Approved to take PABA n/a n/a 76 86* 

Completed 3 doses PABA n/a n/a 75 99** 

Adequate laboratory recovery of 

PABA 

n/a n/a 46 61** 

Doubly labelled water 72 89 n/a n/a 

Consent given to contact GP 81 100 113 98 

NHSCR consent n/a n/a 102 89 

29 

89 

100 

Base 81 115 

* percentage of those who consented to that procedure. 

** percentage of those approved to take PABA. 

The main issue regarding response in the feasibility study was the use of the opt-out card. This 

had been introduced to satisfy the ethics committee that respondents were not pressurised to 

take part. Following the very poor response to the feasibility study, the mainstage application, 

submitted to the South Thames MREC, described the response problems experienced using the 

‘head-office opt-out’ card along with the implications of continuing with the use of this card in 

mainstage. The survey doctor gave detailed information on the use of results and the positive 

benefits to the community and to society, argued that truly informed consent could only be 

87

obtained by a trained interviewer fully describing the survey and its purpose and requested that 

the ‘head-office opt-out’ card is removed from the sampling protocol. The application made the 

case for reverting to normal survey procedures for contacting households at sampled addresses 

on the grounds that the procedures used in the feasibility survey invalidated the principles of 

inference on which surveys depend for estimating in relation to the whole population. The use of 

the opt-out card procedure in the feasibility study meant that some of the objectives of the 

feasibility study could not be met. For example, it was not possible to get an accurate gauge of 

the acceptability of the survey to respondents nor therefore to estimate response rates for the 

mainstage of the survey nor to get a true reflection of diary quality that might be achieved in the 

mainstage with a more representative sample. Even without the opt-out card response to a 

survey such as the NDNS is likely to be lower than for other types of surveys, including diary 

surveys, given the commitment it requires from respondents. 

18.3 Characteristics of respondents 

Although the sample was not intended to be strictly representative it is still useful to consider the 

composition of the sample in terms of respondent characteristics to identify any particular 

groups. Comparison with data from the General Household Survey 18 showed that the women, 

those in higher social groups and those with higher levels of educational attainment were overrepresented 

in the achieved sample. From the poor response to the survey and the 

demographic profile of the respondents it is likely that the sample contained mainly surveyfriendly 

respondents who were attracted by the survey topic. It was therefore difficult to estimate 

from the feasibility sample the diary quality likely in the mainstage survey but it was almost 

certain to be lower than that achieved from the feasibility sample. 

30

Table C4 Characteristics of respondents 


N % N % 

Men 29 36 42 37 

Women 52 64 73 63 

Age-group 

19-24 4 5 18 16 

25-34 19 23 23 20 

35-49 37 46 44 38 

50-64 21 26 30 26 

Social class 

I and II 31 38 49 43 

III non-manual 23 28 31 27 

III manual 9 11 8 7 

IV and V 15 19 21 18 

Never worked/ 

inadequate information 

3 4 6 5 

Highest level of education 

Above GCE ‘A level’ 31 38 48 42 

GCE ‘A’ level and 

equivalent 

7 9 11 10 

GCE ‘O’ level and 

equivalent 

27 33 29 25 

CSE and equivalent 7 9 12 11 

None 9 11 13 11 

Base 81 115 

18.4 Seven-day physical activity diary 

The physical activity diary was completed by most of the respondents and interviewers did not 

report any problems of acceptability of the activities. Feedback from interviewers suggested that 

the inclusion of the non-physical activities did have the desired comfort effect on those 

respondents with low levels of physical activity. The data from the physical activity diary in the 

feasibility study was used to develop and test the calculation of Metabolic Equivalent Value 

(MET) scores which were summarised into an overall summary measure of activity level and 

which were reported in the DLW study 19 . Preliminary analysis of the physical activity data from 

the feasibility study did however suggest a tendency to overestimate activity levels and this was 

addressed in the design of the mainstage diary by listing more, lower intensity activities. 

18.5 24-hour urine collection 

The intended methodology for mainstage was that used in Sample B, sub-samples from a 24hour 

urine collection. Feedback from interviewers suggested two problems with the procedure as 

31

carried out in the feasibility study. Firstly, in order to facilitate respondent availability for collecting 

and sub-alliquoting the 24-hour collection, the sub-sampling was not always being carried out 

under ideal conditions. In some cases the respondent was not at home when the interviewer 

called and had simply left the sample outside for collection. This meant that in these cases the 

sub-sampling of the urine into the Sarstedt Monovette containers and the disposal of the residual 

urine were not done in the respondents’ home. Secondly, and related to the first, some 

interviewers did not feel happy about doing the urine sampling. It was therefore recommended 

that for the mainstage the sub-sampling of 24-hour urine collections and the disposal of the 

residual urine should be done by respondents themselves under the supervision of the 

interviewer, rather than by the interviewers. 

18.6 Oral health component 

The oral health component was one of the new components of the feasibility study and is 

reported on in a separate report 6 . Based on the validation exercise described earlier the 

feasibility of asking respondents to count their own teeth and amalgam filled teeth was 

established. In consultation with experts from the Department of Health and the University of 

Newcastle Dental School the following recommendations were made for the mainstage. 

• interviewers to emphasise the importance of good lighting, and encourage respondents 

to practise counting their own teeth and filled teeth (using the disposable dental mirrors) 

– older people in particular; 

• consider either telling respondents the normal maximum number of teeth, particularly 

those who count more than 32 teeth, probably after they have conducted their initial 

count, or recoding counts of more than 32 teeth to the 32 teeth category; 

• emphasise at interviewer training, and in the protocol for respondents, the ‘count of 

amalgam filled teeth’ is a count of the number of teeth containing amalgam-fillings, not 

the number of separate amalgam fillings they have. This should help decrease instances 

of over-counting; 

• respondent instructions be simplified, both in terms of the language used, and the 

amount of text provided; 

• respondent instructions to exclude very ‘shiny’ silver fillings should be changed to 

‘glossy’, ‘mirror-like’ or even ‘ like a piece of jewellery’; 

• respondents to be supplied with coloured pictures, either in a brochure or on a card, of 

amalgam and other types of filling to help them identify amalgam fillings and thus reduce 

under-counting of amalgam-filled teeth; the document should also include pictures of 

multiple restorations to help prevent over-counting; 

32

• a tap water sample to be included at mainstage for fluoride analysis (samples to be 

collected by interviewers and stored at HNR). 

18.7 Other modifications 

Additional procedural modifications are listed below, and relate mainly to aspects for which HNR 

had responsibility. 

• The late arrival of GOS blood samples will be monitored closely in mainstage. The Post 

Office has been contacted about this delay and is investigating. If this late arrival 

continues, alternative procedures for delivery of the samples to Great Ormond Street 

Laboratories will be instigated, such as the use of ordinary postage stamps instead of 

preprinted reply labels. 

• A tap water collection will be included in mainstage for fluoride analysis. Samples will be 

stored at HNR. 

• The same results’ sheets with an indication of the normal range will be sent to both GPs 

and respondents in line with current clinical practice. 

The feasibility study also provided the opportunity to test data recording, transmission and 

management systems at HNR and at ONS. Data were used to assess the speed of processing, 

the accuracy of the CAI questionnaires, and the calculations of derived variables. In addition, 

amendments were made to the systems used to monitor progress by interviewers in the field. 

The database management system used at HNR during the Feasibility Survey was Filemaker 

Pro. This system was successful in its handling of the data and reporting results to respondents. 

However, it was believed that efficiencies in data handling could be achieved by developing an 

Oracle Database to handle the larger quantities of data expected in mainstage. Development of 

an Oracle Database system was undertaken during the feasibility study. The enhanced 

graphics capabilities of Oracle provide higher quality respondent and GP letters due to the better 

layout of results and text. The Oracle database will be used to generate more personalised 

letters to GP's and participants with variant paragraphs included, depending on the normality or 

otherwise of the results attached. Integrated files ensure that data management is seamless 

across the many different data files required for the NDNS mainstage. 

33


1 Responsibility for this survey and the NDNS programme transferred from the Ministry of 

Agriculture, Fisheries and Food to the Food Standards Agency on its establishment in April 2000. 

2 Gregory JR et al. National Diet and Nutrition Survey: children aged 1½ to 4½ years. Volume 1: 

Report of the diet and nutrition survey. HMSO (London, 1995). 

3 Finch S et al. National Diet and Nutrition Survey: people aged 65 years and over. Volume 1: 

Report of the diet and nutrition survey. TSO (London, 1998). 

4 Gregory JR et al. National Diet and Nutrition Survey: young people aged 4 to 18 years. Volume 1: 

Report of the diet and nutrition survey. TSO (London, 2000). 

5 



6 Wilmot A, Bacon J. National Diet and Nutrition Survey of Adults aged 19-64 years. Feasibility 

study. Report on respondent ability to count number of own teeth and teeth filled with 

amalgam.ONS (London, 2000). 

7 

See Chapter 1: background, purpose and research design, section 1.1 for the aims of the NDNS 

programme. 

8 Gunter E. Review of laboratory methods and quality assurance issues at MRC-HNR for the 

National Diet and Nutrition Survey: Adults aged 19-64 years. MRC Resource Centre for Human 

Nutrition Research (Cambridge, 1999). 

9 Each respondent was asked if they consented to their name being flagged on the National 

Health Service Central Register (NHSCR). This would allow monitoring of specific aspects of the 

respondents' future health. 

10 Van Strein T, Frijters JER, Bergers GPA, Defares PB. The Dutch Eating Behaviour 

questionnaire (DEBQ) for Assessment of Restrained, Emotional and External Eating Behaviour. 

International Journal of Eating Disorders 1986; 5(2): 295-315. 

11 See appendix F for further details. 

12 White AJ & Davies PSW. Feasibility Study for the National Diet and Nutrition Survey of Children 

aged 1½ to 4½ years. NM22 OPCS (London, 1994). 

13 

Lowe S. Feasibility study for the National Diet and Nutrition Survey: young people aged 4 to 18 

years. ONS. 

14 Coward WA, Wright A, Bluck LJC. Comparisons between energy intake and energy expenditure 

in the NDNS survey, adults aged 19-64 years. MRC Resource Centre for Human Nutrition 

Research (Cambridge, 2000). 

15 For example: World Health Organisation Regional Office to Europe. Measuring Obesity – 

Classification and Description of Anthropometric Data. Report on a WHO consultation on the 

epidemiology of obesity. Warsaw 1987. 

16 Defined as all three readings being recorded as systolic greater than, or equal to 160mmHg 

and/or diastolic greater than or equal to 95mmHg. 

17 

Kelly M, Steele JG, Nuttal N, et al. Adult Dental Health Survey, Oral Health in the United Kingdom 

1998. TSO (London, 2000). 

34

18 Walker A, Maher J, Coulthard M, Goddard E and Thomas M. Living in Britain – Results 

from the 2000 General Household Survey. TSO (London, 2001). 

19 Coward WA, Wright A, Bluck LJC, Mishra, G. The significance of physical activity measurements 

in comparisons between energy intake and energy expenditure in the NDNS survey, adults aged 

19-64 years. MRC Resource Centre for Human Nutrition Research (Cambridge, 2001). 

35

Appendix D 

Sample design, response and weighting the survey data 

1 Sample design requirements 

The sampling method for the NDNS of adults was designed to give a representative sample 

of adults aged 19 to 64 living in private households in Great Britain. 

In determining the overall sample size, the critical requirement was to achieve at least 2,000 

seven-day weighed intake dietary diaries in total, 500 in each of the four waves of the survey. 

Account was taken of the resources required for the survey, particularly the high unit cost of 

using a weighed intake dietary methodology. In deciding the number of people who would be 

invited to take part in the survey, consideration was also given to the costs associated with 

using phlebotomists, processing blood samples, obtaining equipment for making 

measurements of blood pressure and body size, training interviewers and other fieldworkers, 

and the relatively large number of interviewer calls at each address. The sample size was 

chosen to be sufficiently large to indicate important differences between selected subgroups 

of the population and to enable comparisons with data from The Dietary and Nutritional 

Survey of British Adults 1986/87 (1986/87 Adults Survey) 1 . In the 1986/87 Adults Survey, 

2,197 adults completed the seven-day dietary diary. 

Given the comparatively wide age range for the survey it was likely that in many households 

there would be more than one adult eligible to take part. The pattern of dietary behaviour 

within the same household is likely to be more similar than that between different 

households. Therefore for the same sample size information on a much greater variety of 

diets could be collected by selecting only one eligible adult per household. It was also 

recognised that the survey was particularly burdensome for adults, involving their 

commitment over a considerable period of time. Selecting only one eligible adult from a 

household would reduce the burden on the household, which might have affected cooperation 

and the quality of the data being collected. 

The requirements of the sample were therefore that only one adult aged 19 to 64 from each 

selected household should be interviewed. It was also necessary for addresses to be 

clustered to give areas of a realistic size for interviewers to cover. 

1

2 The sampling frame and sample size 

The most suitable frame for the sample was the Small Users’ File of the Postcode Address 

File (PAF). Social Survey Division (SSD) draw almost all of their household-based samples 

from an in-house copy of the PAF. The PAF is the Royal Mail’s list of every mail delivery 

point in the country. This provides better coverage of the population than the Electoral 

Register which suffers from low levels of voter registration in some areas. A check against 

an independent sample from the Census Validation Survey showed that the PAF (used with 

SSD’s address sampling procedures) covered 97% of private households. SSD update the 

PAF twice a year to ensure that new addresses are included, demolished addresses 

removed and postcode revisions incorporated. 

Consideration was given to the size of sample that would need to be issued to interviewers in 

order to achieve approximately 2,000 dietary records. The following issues were taken into 

account: 

• the proportion of households in Great Britain containing an adult in the eligible age 

range; this was estimated to be 78% from the General Household Survey 2 

• the proportion of addresses on the PAF which would be ineligible because they are 

not private households, have not yet been built or have been demolished - about 12% 

• response at the interview stage (outright refusals and refusals to keep the dietary 

record) 65% 

• the need to produce interviewer work quotas of a manageable size, a maximum of 30 

addresses 3 . 

On this basis it was estimated that a set sample of 4,560 addresses would be required to 

achieve 2,000 dietary records. During fieldwork it became apparent that response to the 

dietary diary was lower than anticipated. In order to increase the number of diaries being 

completed the number of addresses per interviewer quota were increased from 30 to 40. 

This was put in place from Wave 2. The overall set sample over the four waves was, 

therefore, 5,700. 

3 Selecting the addresses 

At the first stage of sampling a stratified random sample of 152 postcode sectors (or groups 

of small sectors) with probability proportional to size was drawn. From each sampled sector 

40 addresses (30 in Wave 1) were drawn. 

2

All postal sectors in England, Wales and mainland Scotland were stratified by the following: 

• government office region; 

• population density; 

• the proportion of heads of household in socio-economic groups 1 to 5 and 13; 

• the proportion of households with no car 4 . 

These census-derived variables have been found to be the best all-round stratifiers for 

surveys on health-related topics 5 . 

A total of 152 postal sectors was systematically selected, the chances of selection being 

proportional to the size of the sector - the number of postal delivery points. 

As in previous surveys in the NDNS series, it was required that fieldwork take place over a 

12-month period, to cover any seasonality in eating behaviour. For organisational reasons 

the 12-month fieldwork period was divided into four fieldwork waves each of three months 

duration. The 152 selected postal sectors were therefore each systematically allocated to 

one of the four fieldwork waves, ensuring as far as possible a similar regional distribution in 

each wave. In each wave fieldwork took place in 38 postal sectors. 

In each of the 38 postal sectors in each wave, 30 (for Wave 1; 40 thereafter) addresses were 

systematically selected with a random start from the Small Users’ File of the PAF. 

3.1 Ineligible addresses 

The survey was restricted to adults aged 19 to 64 living in private households. Anyone living 

in a residential institution, such as a hospital or care unit was ineligible to take part. The 

Small User’s File of the PAF excludes delivery points receiving more than 25 items of post 

daily and therefore excludes most large institutions and non-residential addresses, such as 

businesses. Any other institutions or non-residential addresses in the sample were identified 

by the interviewer and excluded as ineligible. 

3.2 Multi-household addresses 

It is not possible from the PAF for England and Wales to identify multi-household addresses; 

for Scotland the PAF contains a multi-household indicator which is used in the selection of 

addresses. 

3

Interviewers were issued with specific instructions on how to deal with concealed multihouseholds. 

If an issued address contained more than one household the interviewer listed 

all the households at the address and selected one at random, using a random number 

selection sheet. Interviewers had four different multi-household random number selection 

sheets. These were used consecutively to vary the chance of selection of the household 

relative to the number of households it contained. In this way each household had an equal 

chance of selection at a multi-household address, with the probability of selecting one 

household proportional to the number of households at the address. Where there was only 

one household at an address, the majority of the sample, this household was automatically 

selected. 

Having selected a single household at concealed multi-household addresses, interviewers 

then selected an eligible adult at that address as with all other addresses. 

4 Selection of eligible adults 

At each address only one adult aged 19 to 64 was selected for interview. Households that 

only contained adults aged under 19 or 65 and over were excluded as ineligible. Pregnant or 

breastfeeding women were also ineligible to take part in the survey. The diets and physiology 

of women who are pregnant or breastfeeding are likely to be so different from those of other 

women of the same age as to possibly distort the results. Since the number of pregnant or 

breastfeeding women identified within the overall interview set sample would not be 

adequate for analysis as a single group it was decided that they should be regarded as 

ineligible for interview. 

Having established that there was an eligible adult in the household the interviewer carried 

out the selection procedure. If there was only one eligible adult they were automatically 

selected for interview. Where there were two or more eligible adults the interviewer used the 

set selection procedure to select at random one adult for interview. The interviewer 

completed a selection sheet by listing all eligible adults in age descending order. A Kish 

selection grid was then used to identify the person to be interviewed on the selection sheet 

(see K1 and K2, Appendix A,). 

If the individual selected was subsequently found to be ineligible, either by age or because 

they were pregnant or breastfeeding, the interviewer selected another adult aged 19 to 64 in 

the household. In some situations where it was not immediately obvious that the selected 

woman was pregnant; the interviewer began the CAPI interview which included a question 

about pregnancy, and, if the woman was identified as pregnant, the interview was concluded 

4

at this stage. The interviewer would then select another eligible adult. Where it was 

necessary to select another adult, the interviewer revised the selection sheet, removing the 

ineligible person, renumbered the remaining eligible people in order and made a fresh 

selection using the Kish grid. If there were no eligible adults the interviewer withdrew from 

the household. 

5 Response 

Not all adults co-operated with all parts of the survey, and Chapter 2 gives response rates for 

the different components. The maximum response rate, defined as the proportion of the 

eligible sample who agreed to the dietary interview, was 61%; 37% of the eligible sample 

refused to take part in any aspect of the survey. 

Response to the survey was lower than expected and steps were taken throughout fieldwork 

to improve response. These steps are discussed in Chapter 2. The combination of these 

steps increased the proportion of the eligible sample that completed the dietary interview, 

such that in Wave 4, 67% of the eligible sample completed the dietary interview compared 

with 56% to 60% in previous waves. There was also an increase in the proportion 

completing the dietary record, 44% in Wave 2 to 50% in Wave 4. 

6 Weighting the survey data 

6.1 Weighting for different sampling probabilities 

Weighting was needed to compensate for unequal probabilities of selection because only 

one household was selected at multi-household addresses and only one adult was selected 

for interview from households containing more than one eligible adult. In the case of multihouseholds 

the probability of a household being selected was proportional to the number of 

households at the address. In cases where there was more than one eligible adult the 

probability of selection was proportional to the number of eligible adults in the household. 

Weighting factors based on these sampling probabilities were calculated and each case 

assigned the appropriate weight. 

6.2 Weighting for differential non-response 

As shown in Chapter 2 the response to the survey was lower than expected. As the rate of 

non-response increases the potential for bias in the remaining data increases as there is the 

5

possibility that little, if any, data are collected on particular groups within the population. An 

independent review of the potential impact of non-response bias was undertaken by the 

University of Southampton 6 . The authors concluded that there was no evidence to suggest 

serious non-response bias in the NDNS data. However, the dietary characteristics of the 

total refusals and non-contacts may be different from those of respondents, and thus any 

survey estimates need to be treated with care. The report recommended population-based 

weighting by age, sex and region. The report forms Appendix E. 

Weighting factors were derived to compensate for differential non-response by comparing 

the proportions, by sex, age and region, taking part in the survey with the corresponding 

proportion in the population using population estimates. The University of Southampton 

report suggested two regional post-strata within age-sex groups: Scotland and all other 

regions. However, given the small numbers in age-sex group cells within the sample in 

Scotland, ONS methodologists suggested two regional strata of Scotland and Northern 

region; Central and South West regions of England and Wales and London and the South 

East. 

Weighting factors were applied to the responding sample who completed the dietary 

interview, and the diary sample. Weighting factors were also calculated separately for each 

of the survey components. 

6.3 Effect of non-response weighting 

To demonstrate the effect of including a weight for non-response, Table D1 shows two sets 

of values for mean daily intake of total fat. The first set of values is weighted to adjust for 

differential sampling probabilities only and the second weighted for differential sampling 

probabilities and differential non-response. The figures are presented for the whole sample 

and by region. 

Overall, there is little difference between the two sets of figures. With sampling weights only, 

mean daily intake of total fat was 73.1g. When cases were weighted using the combined 

weight for sampling and non-response the equivalent value was 73.5g 7 . 

As discussed in Chapter 2, a higher proportion of the dietary records were completed in 

Wave 4, 34% compared with 19% in Wave 1. The weighting by sex, age and region has a 

greater effect on Wave 1 than on Wave 4 and reduces the non-response bias that was 

particularly evident in Wave 1. 

6

6.4 Presentation of data 

All data presented in the substantive volumes have been weighted using a combined weight 

based on the weighting factor for differential sampling probabilities and the weighting factor 

for differential response. Bases are presented weighted. Within each volume tables will be 

presented showing the unweighted base numbers by sex for the main components of the 

survey. 


1 

Gregory J, Foster K, Tyler H, Wiseman M. The Dietary and Nutritional Survey of British Adults. HMSO 

(London, 1990). 

2 Data from the General Household Survey was used to estimate the proportion of households 

in Great Britain that contained at least one adult aged 19 to 64 years. 

3 Interviewers in Wave 1 were issued with 30 addresses per quota. As it became apparent that 

we would not achieve 500 diaries per wave the number of addresses per quota was increased 

to 40. This was put in place for Waves 2, 3 and 4. 

4 1991 Census data were used. 

5 Elliot D. Optimising sample design for surveys of health and related behaviour and attitudes. 

Survey Methodology Bulletin. Social Survey Division, ONS (1995) 36: 8 - 17 

6 Skinner C, Holmes D. The 2000-01 National Diet and Nutrition Survey of adults aged 19-64 

years: The impact of non-response. University of Southampton (2001). The report forms 

Appendix E. 

7 When the non-response weight is applied the estimates for mean daily intake of total fat (g) 

overall increase. This reflects the fact that the weighting for differential non-response, weights 

up the number of men in the sample, and as men have a greater intake of fat, this increases 

the overall estimate, even though estimates by sex show a slight decrease. 

7

Table D1 A comparison of survey estimates with and without non-response 

weighting 

Region 

Dietary record data 

Mean daily intake of total fat (g) 

Sample 

weight only 

Sample + nonresponse 

weight* 

Base 

All 73.1 73.5 1724 

Scotland 72.4 73.5 

Northern 69.3 70.3 

Central, South West and Wales 74.9 75.1 

London and the South East 74.5 74.6 

Men 86.8 86.5 




London and the South East 86.4 86.4 

Women 61.5 61.4 




London and the South East 64.3 64.1 

* When the non-response weight is applied the estimates overall increase. This reflects the fact 

that the weighting for differential non-response weights up the number of men in the sample, and 

as men have a greater intake of fat, this increases the overall estimate, even though estimates by 

sex show a slight decrease.

Appendix E 

The 2000-01 National Diet and Nutrition Survey of Adults Aged 

19-64 years: The Impact of Non-response 

Professor Chris Skinner and Dr David Holmes 


October 2002

Contents Page 

Executive Summary 3 

1 Introduction 4 

1.1 Scope and purpose of report 4 

1.2 Approaches to assessing the impact of non-response 4 

2 Analysis of non-response 6 

2.1 Overall non-response 6 

2.2 Analysis of co-operation 8 

2.2.1 Analysis of both Stages 1 and 2 9 

2.2.2 Analysis of Stage 2 10 

2.2.3 Analysis of postal questionnaire completion 15 

2.3 Analysis of non-contact 17 

3 Bias effects of non-response 18 

4 Adjusting for the effects of non-response 25 

5 Implications of non-response for the analysis of NDNS data 27 

6 Sample design 28 

7 Concluding remarks 29 

Appendix: Regression analysis for diary variables 31 

2

Executive Summary 

The 2000/01 National Diet and Nutrition Survey (NDNS), for adults aged 19 to 64 

years, was subject to unexpectedly high levels of non-response. This report 

considers the implications of this non-response for the survey estimates. The report 

does not consider whether a higher response rate might have been achieved. 

The report assesses possible non-response bias by first investigating correlates of 

co-operation and contact behaviour. Estimates of biases are then obtained by 

weighting by these correlates, under alternative assumptions. Most of the estimated 

biases are extremely small, no more than 0.5% of the corresponding estimate. 

Sometimes the biases suggested are larger but the estimated relative biases rarely 

exceed 1%. These biases are estimated for means, medians and other percentiles of 

the average daily intake of a variety of nutrients. The reason the estimated biases are 

small is that the variables which appear to be correlated with response behaviour do 

not appear to be strongly related to the nutritional variables. In particular, variables 

relating to non-contact appear to be more correlated to health variables than 

variables relating to non-cooperation and reduction of non-contact to only 4% helps 

to keep the bias down 1 . 

Although there is no evidence to suggest serious non-response bias, this finding 

should be interpreted cautiously. The bias estimates are based upon assumptions 

regarding the total refusals and non-contacts, for whom there is very little information. 

The lower the response rate, the less robust bias estimates will tend to be to such 

assumptions, since small changes in these assumptions may have a greater effect. 

The report also considers the use of weighting. It is recommended that weighting for 

unequal sampling probabilities and some post-stratified weighting is used. The 

possibility of further non-response weighting is considered. Although not judged 

essential for all survey estimates, it is felt that some alternatively weighted estimates 

for a subset of estimates may be helpful in assessing the sensitivity of the estimates 

to differential non-response. 

Non-response may also lead to smaller than expected sample sizes in cells of 

interest and comments are made about the appropriate treatment of the possibly 

increased variances of the estimates. 

3


1.1 Scope and purpose of report 

The latest round of the National Diet and Nutrition Survey (NDNS), covering adults 

aged 19 to 64 years living in private households in Great Britain, was subject to 

unexpectedly high levels of non-response. The purpose of this report is to consider 

what the implications of this non-response are for estimates based upon the data 

collected. The report does not consider whether or how a higher response rate might 

have been achieved. The level of non-response is taken as given. 

The principal aim of the report is to investigate the implications of non-response for 

the properties of survey estimates, derived in standard ways. We also consider 

whether the analysis of the NDNS data should be modified in any way to allow for the 

potential impacts of the non-response: this might be via explicit adjustments, such as 

weighting, or by limiting the set of analyses undertaken. There is also brief 

consideration of the implications for the sample design. 

1.2 Approaches to assessing the impact of non-response 

Assessing the impact of non-response is difficult. One definition of the impact of nonresponse 

is the difference between a survey estimate, based on the data obtained, 

and the same survey estimate, based upon data from the whole sample had no nonresponse 

arisen. The problem, of course, is that the second quantity is hypothetical 

and not available from the NDNS data. There are broadly two approaches to getting 

round this problem. 

First, one might attempt to use other data sources to estimate the population 

parameters which the NDNS seeks to estimate. These alternative estimates could 

then be compared with the NDNS estimates. The main problem with this approach is 

the lack of suitable alternative estimates. If these were available then there would be 

no need for the NDNS. Another problem is that, when making comparisons with 

estimates from other sources, the effects of NDNS non-response will often be 

confounded with other effects, for example definitional differences, measurement 

errors and the effects of non-response in the other source. In this report we do not 

attempt to use external estimates, other than some population estimates of age-sex 

distributions. We do comment further on possible comparisons that might be made in 

Section 7. 

4

The second possible approach, and the one we adopt, is to use information on 

response behaviour from the NDNS. Evidence from the survey methodology 

literature (e.g. Groves and Couper, 1998 2 ) suggests that, when investigating 

response bias, it is useful to separate out the two principal components of nonresponse: 

non-contact and non-cooperation (refusals), since these tend to act in 

different ways. There is information about both of these components from the NDNS 

data. In particular, data on the numbers of calls made by interviewers provides 

evidence on patterns of non-contact and data on the extent to which respondents to 

the interview agree to complete the diary provides evidence on patterns of noncooperation. 

In order to consider how such evidence may be used in assessing the impact of nonresponse, 

we need to be more precise about how the impact will be defined. The 

statistical properties of an estimate may be summarised in terms of the bias and the 

variance of the estimate. The bias is the difference between the expected value of 

the estimate and the population parameter it is estimating. Non-response may 

introduce bias by differential under-representation of different parts of the population. 

The variance reflects the variability in the estimate from sampling variation and 

variations in response behaviour. In particular, non-response increases variances by 

reducing the number of observations upon which estimates are based. 

The variance impact of non-response may be assessed fairly straightforwardly by 

estimating standard errors (or equivalently variances or confidence intervals) for 

NDNS estimates in a standard way. As for any set of survey estimates, one might 

define a threshold above which a standard error or coefficient of variation (standard 

error divided by the estimate) becomes unacceptably large, and choose not to 

publish estimates for which this is the case. The basic problem of reduced sample 

sizes has, in any case, been addressed already by augmenting these sizes in Waves 

2, 3 and 4 and by other steps to follow-up non-respondents. We comment further on 

the variance impact in Section 5. 

The bias impact of non-response is much more difficult to assess and is the main 

focus of this report. Bias may arise from differential patterns of non-response. We 

therefore begin by investigating the evidence for differential non-response in Section 

2. In order to infer the bias impact of non-response from this evidence we must make 

assumptions about the distribution of the survey variables for the non-respondents. 

This is discussed in Section 3, where estimates of bias are presented. The extent to 

5

which the assumptions can be checked is limited, since by definition we do not know 

how the non-respondents would have responded. Therefore, we present bias 

estimates under alternative sets of assumptions, that is present a sensitivity analysis. 

If there is evidence of bias in standard survey estimates then it is natural to consider 

whether it is possible to adjust these estimates to remove or reduce this bias. This 

issue is considered in Section 4. 

2 Analysis of non-response 

2.1 Overall non-response 

Non-response is considered here only in relation to the interview and the diary. We 

do not consider whether the other measurements are also obtained. Some summary 

figures are given in Table E1, classifying the final response status of sample 

individuals by the wave in which the individuals were originally sampled. (The final 

response status will not always be the same as the response status in the original 

wave because non-respondents at one wave may be contacted again in later waves.) 

In the bottom row of the table are the sizes of the issued sample at each of the four 

waves of the survey. 

Table E1 Final response status by original wave 

Final Response Status 

Completes diary 339 

(45%) 

Completes interview only 112 

(15%) 

Refusal (no postal 

233 

questionnaire) 

(31%) 

Non-contact (no postal 20 

questionnaire) 

(3%) 

Postal questionnaire Only 2 

50 

(7%) 

Total Eligible 754 

(100%) 

Wave 1 Wave 2 Wave 3 Wave 4 All 

436 

(44%) 

107 

(11%) 

320 

(32%) 

28 

(3%) 

97 

(10%) 

988 

(100%) 

6 

452 

(46%) 

129 

(13%) 

290 

(29%) 

54 

(5%) 

68 

(7%) 

993 

(100%) 

518 

(51%) 

148 

(15%) 

287 

(28%) 

60 

(6%) 

0 

(0%) 

1013 

(100%) 

1745 

(47%) 

496 

(13%) 

1130 

(30%) 

162 

(4%) 

215 

(6%) 

3748 

(100%) 

Ineligible 386 532 500 507 1925 

Issued Sample 1140 1520 1493 1520 5673 

Note: This table is based on the data received from ONS by 6 th September 2001 and is not the “final” 

dataset. In particular, it does not include postal questionnaires from Wave 4.

In order to assess the extent of non-response, we need first to eliminate those cases 

in the issued sample which are ineligible. These consist primarily of addresses at 

which there is no-one aged 19 to 64. Subtracting the estimated number of ineligible 

cases from the size of the issued sample gives the estimated total eligible cases. 

This row of the table is used as the denominator for calculating the percentages in 

the table. These percentages may be considered as different components of the 

response rate (or non-response rate). In fact the resulting rates are likely to be 

slightly pessimistic since the refusals and non-contacts may include a small number 

of ineligibles. 

The final column of Table E1 shows that 66% of the eligible sample provide some 

information, in the form of both the diary and the interview (47%), just the interview 

(13%) or just the postal questionnaire 3 (6%). The 34% of the eligible sample who 

provide no information may be divided into the refusals (30%) and those not 

contacted (4%). These percentages do not vary greatly between the waves, although 

there is a slight improvement over the waves in the diary completion rate. Note that 

the postal questionnaire data for Wave 4 was not available to us for analysis within 

the timescale of the project. 

The relevant response rate depends upon the choice of analysis. For survey 

analyses involving the diary data the basic relevant response rate is 47%. 

Non-response involves two elements: non-contact and non-cooperation once contact 

is established. The problem of non-contact is of a smaller scale, involving only 4% of 

the eligible sample 1 . Non-cooperation is treated here as taking two forms, either 

failure to complete the interview (whether or not the postal questionnaire is 

completed) or, having completed the interview, failure to complete the diary. 

Together, these account for 49% of the eligible sample, a numerically much greater 

percentage than for non-contact. Although it does not necessarily follow that noncooperation 

will be a more important source of non-response bias than non-contact, 

it may reasonably be concluded that non-cooperation has the greater potential for 

creating bias. Non-cooperation will thus be considered first, in the following section, 

and we shall devote greater attention overall to investigating its potential impact. 

Non-contact will be considered briefly in Section 2.3. 

7

2.2 Analysis of co-operation 

In this section, we restrict attention to those individuals who have been contacted in 

the survey and have not been deemed ineligible. We study the extent to which these 

individuals co-operate with the requests made to them to take part in the survey. With 

the ultimate objective of investigating possible biases in Section 3, we investigate in 

this section the dependence of co-operation on a variety of factors. 

Co-operation is classified according to three principal categories: 

1) completes interview and diary; 

2) completes interview but does not complete diary; 

3) refuses interview. 

These will be treated as ordered categories with category 1 denoting the highest 

level of co-operation and category 3 the lowest. In Section 2.2.3, we also consider 

breaking down category 3 between those who completed a postal questionnaire and 

those who do not. 

Given these three categories, co-operation may be viewed as involving two stages: 

Stage 1: agreement (vs. refusal) to complete interview, i.e. category 1 or 2 (vs. 

category 3); 

Stage 2: agreement (vs. refusal) to complete diary, having completed interview, 

i.e. category 1 vs. category 2, conditional on being in one of these 

categories. 

The principal difficulty in studying what factors affect co-operation is that little is 

known about those people in category 3. In contrast, all the interview variables are 

available for categories 1 and 2. This makes Stage 1 much harder to analyse than 

Stage 2. Our approach is first, in Section 2.2.1, to consider what evidence there is 

regarding both Stages 1 and 2 and to what extent these stages exhibit similar 

patterns of dependence on other factors. Some similarity is indeed found. We then 

focus in Section 2.2.2 on factors affecting Stage 2, for which we do not need 

information on category 3. When considering possible biases in Section 3 we shall 

base some estimates of bias on the assumption that differential co-operation at 

Stage 1 follows a similar pattern to that found at Stage 2. 

8

2.2.1 Analysis of both Stages 1 and 2 

Regional information is available for all sample individuals. Table E2 classifies three 

response outcomes by region and shows a clear difference between Scotland and 

the rest of the country (a chi-squared test of association is highly significant). 

Table E2 Co-operation by region 

Region Completes 

interview and 

diary 

Scotland 124 

(37%) 

Northern 459 

(50%) 

Central, South 632 

West and Wales 

London and 

South East 

(53%) 

514 

(50%) 

Total 1729 

(50%) 

Level of Co-operation 

Completes 

interview only 

65 

(19%) 

137 

(15%) 

150 

(13%) 

144 

(14%) 

496 

(14%) 

9 

Refuses 

interview 

148 

(44%) 

328 

(35%) 

400 

(34%) 

365 

(36%) 

1241 

(36%) 

All 

337 

(100%) 

924 

(100%) 

1182 

(100%) 

1023 

(100%) 

3466 

(100%) 

Table E3 is a simplified version of Table E2. It presents the percentages completing 

each of Stages 1 and 2 above for Scotland and the rest of the country. In each case 

the degree of co-operation is less in Scotland. The co-operation rate is 14% less at 

the interview stage and 17% less at the diary stage. The fact that the direction and 

magnitude of this effect is similar in each case is evidence that co-operation effects 

are similar at each stage. 

Table E3 Co-operation by region – Stages 1 and 2 

Region Stage 1: Completing Stage 2: Completing diary 

interview 

(having completed interview) 

Scotland 56% 66% 

Other 65% 79% 

Ratio: Scotland vs other 0.86 0.83 

The second factor we consider is age. Although this is not available for the refusals, 

we may make use of population estimates for the proportions falling into different age 

groups. Under the assumption that these proportions equal the proportions of the 

sample falling into these age groups, we may estimate the age distribution of the 

non-respondents. This is shown in Table E4, where the final two columns have been 

derived using population estimates.

Table E4 Co-operation by age group 

Age Group Completes 

interview and diary 

Completes 


10 

Other 

eligible* 

Total eligible** 

19-24 141 (32%) 53 (12%) 248 (56%) 442 (100%) 

25-34 374 (41%) 115 (13%) 422 (46%) 911 (100%) 

35-49 686 (52%) 188 (14%) 457 (34%) 1331 (100%) 

50-64 527 (50%) 140 (13%) 397 (37%) 1064 (100%) 

All 1728 (46%) 496 (13%) 1524 (41%) 3748 (100%) 

Notes: * The figures in the Other eligible column are obtained by subtraction. The ‘other eligible’ 

include non-contacts as well as refusals. 

** The figures in the Total eligible column are obtained by applying proportions in age groups 

from population estimates to the total eligible sample figure of 3748. 

Based upon these figures, estimates of the proportions completing Stages 1 and 2 

are given in Table E5. We find a similar pattern for each stage, with those under 34 

years of age being less co-operative, especially those aged 19 to 24. In this sense, 

these findings reinforce those for region that factors affecting co-operation at each 

stage are similar. The differential is, however, much stronger for Stage 1 than Stage 

2. It is possible that this is partly an artifact, either because of the omission of 

pregnant women or because of sampling error. Nevertheless, it seems sensible to 

allow for the possibility that the degree of differential co-operation in taking part in the 

interview is greater than the degree of differential co-operation in continuing to 

participate further in the survey, once initial agreement has been given. 

Table E5 Co-operation by age group – Stages 1 and 2 

Age Group Stage 1: Completing Stage 2: Completing diary 

interview 

(having completed interview) 

19-24 44% 73% 

25-34 54% 76% 

35-49 66% 78% 

50-64 63% 79% 

All 59% 78% 

2.2.2 Analysis of Stage 2 

In this section we restrict attention to those who have completed the interview and 

investigate to what extent completion of the diary is dependent upon variables 

measured in the interview. 

Following discussion with Social Survey Division staff running the survey, we 

identified the 14 interview variables in Table E6 as potential predictors of the diet and 

nutrition variables in the diary. The extent to which these variables do indeed predict

the diary variables is investigated in the Appendix and discussed at the end of this 

section. 

Table E6 Interview variables considered as possible predictors of diary 

variables 

1 Age of respondent (AGE) 

2 Sex of respondent (SEX) 

3 Region (REG) 

4 Benefit status (BENEFIT) 

5 Household type (TYPE) 

6 Employment status (EMP) 

7 Health – long-term illness/disability (HEALTH) 

8 On a diet? (DIET) 

9 Smoking status (SMOKE) 

10 Alcohol status (ALCOHOL) 

11 Ethnicity (WHITE) 

12 Social class (SC) 

13 Housing Tenure (OWN) 

14 Marital Status (MSTAT) 

We first present tables demonstrating statistically significant relationships between 

co-operation and these interview variables individually. We then consider the 

relationship between co-operation and the interview variables jointly, via logistic 

regression. 

Using basic chi-squared tests of association, no statistically significant relationships 

were found between co-operation and sex of respondent, household type, social 

class, employment status, health status (presence of long-term illness or disability) or 

whether the respondent was on a diet. Age group and region are excluded from this 

section since they have already been considered in the previous section. There were 

statistically significant relationships with the remaining six variables. These results 

are presented in Tables E7 to E12. 

Tables E7, E8 and E9 demonstrate fairly weak relationships. Table E7 indicates that 

those receiving benefit were slightly less co-operative in completing the diary. The pvalue 

for the corresponding chi-squared test is 0.042. Tables E8 and E9 indicate 

that, although those who smoke appear to be slightly less co-operative, those who 

drink alcohol appear to be slightly more co-operative. The p-values for the chisquared 

tests are 0.061 and 0.054 respectively. 

11

Table E7 Co-operation by benefit status 

Benefit Status Completes 

Completes 

Total 

interview and diary interview only 

Receives benefits 311 (74%) 109 (26%) 420 (100%) 

Does not receive 

benefits 

1416 (79%) 385 (21%) 1801 (100%) 

All 1727 (78%) 494 (22%) 2221 (100%) 

Table E8 Co-operation by smoking status 

Smoking Status Completes 

Completes 

Total 


Current smoker 553 (75%) 181 (25%) 734 (100%) 

Not current smoker 1175 (79%) 315 (21%) 1490 (100%) 

All 1728 (78%) 496 (22%) 2224 (100%) 

Table E9 Co-operation by alcohol status 

Alcohol Status Completes 

Completes 

Total 


Drinks alcohol 1554 (78%) 431 (22%) 1985 (100%) 

Does not drink 

alcohol 

174 (73%) 65 (27%) 239 (100%) 

All 1728 (78%) 496 (22%) 2224 (100%) 

Tables E10, E11 and E12 display slightly stronger relationships in terms of statistical 

significance. It appears that non-whites, those who rent their home and those who 

are not married tend to be a little less co-operative. The p-values for the chi-squared 

tests corresponding to these tables are 0.007, 0.004 and 0.015 respectively. 

Table E10 Co-operation by ethnicity 

Ethnicity Completes 

Completes 

Total 


White 1632 (78%) 449 (22%) 2081 (100%) 

Non-white 96 (69%) 44 (31%) 140 (100%) 

All 1728 (78%) 493 (22%) 2221 (100%) 

12

Table E11 Co-operation by housing tenure 

Tenure Completes 

Completes 

Total 


Rents 451 (74%) 162 (26%) 613 (100%) 

Owns home 1276 (79%) 333 (21%) 1609 (100%) 

All 1727 (78%) 495 (22%) 2222 (100%) 

Table E12 Co-operation by marital status 

Marital Status Completes 

Completes 

Total 


Married/cohabiting 1128 (79%) 294 (21%) 1422 (100%) 

Other 601 (75%) 202 (25%) 803 (100%) 

All 1729 (78%) 496 (22%) 2225 (100%) 

There are, of course, statistical associations between the interview variables in 

Tables E7 to E12 and significant relationships may arise spuriously from associations 

with ‘third variables’. To investigate the dependence of co-operation on the interview 

variables jointly, a logistic regression model was fitted. All the interview variables 

listed in Table E6 were used in a stepwise selection procedure. The final selected 

model included only three interview variables: region, ethnicity and tenure. 

Conditional on these factors, there remained no statistically significant relationship 

between co-operation and the remaining interview variables considered. The results 

of the logistic regression are given in Table E13. 

Table E13 Estimated Coefficients for Logistic Regression Predicting 

Completion of Diary given Completion of Interview 

Variable B coefficient 

(s.e) 

Exp (B) p-value 

Region 0.00 (all 4 categories) 

Scotland* 

-0.70 (.19) 0.50 0.00 

Northern* 

-0.18 (.14) 0.83 0.20 

Central, SW and Wales* 

0.09 (.14) 1.10 0.50 

Ethnicity (white) 0.61 (.20) 1.84 0.00 

Housing Tenure (owns home) 0.27 (.12) 1.31 0.02 

Notes: *Coefficients for Region are contrasts against London and SE 

As found in Table E2, there is a strong Scotland effect with the odds of completing 

the diary there estimated as half [exp(B)=0.5: see Table E13] that in London and the 

South East, for individuals of given other characteristics. Ethnicity remains a 

significant predictor, with non-whites less likely to complete the diary, as in Table 

13

E10. Finally, housing tenure captures the remaining socio-economic effects with 

home-owners tending to be more co-operative, as in Table E11. 

For the purpose of weighting later, it is of interest to consider the predicted probability 

of co-operation, that is the probability of completing the diary for those who have 

completed the interview. The distribution of predicted probabilities based upon the 

logistic regression in Table E13 is displayed in Figure E1. For this model, there are in 

fact only 16 possible values for the predicted probability (corresponding to the 

combinations of 4 regions, 2 ethnic groups and 2 tenure types). The distribution is 

skewed because the low predicted probabilities are associated with the minority 

categories (non-white, Scotland and renters). 

Figure E1 Histogram of predicted probabilities of co-operation 

Frequency 

1000 

800 

600 

400 

200 

0 

.425 

.475 

.525 

.575 

.625 

Predicted probability 

Since our ultimate concern is with bias, primarily for estimates based upon the diary 

data, it is necessary to assess not only which factors affect co-operation but also 

which of these factors are significant predictors of the diary variables. Differential cooperation 

with respect to interview variables unrelated to the diary variables will not 

lead to bias. 

To investigate which interview variables predict the diary variables, we ran stepwise 

regression analyses using all the 14 interview variables to predict each of 13 diary 

variables. The significant predictors together with R squared for the selected 

regression models are given in the Appendix. The predictive power of the interview 

14 

.675 

.725 

.775 

.825 

.875 

.925 

.975

variables is modest with the highest value of R squared achieved being 36% for 

energy intake. 

Fortunately, it appears that the variables which are most related to the diary variables 

are not the same as the variables which are most related to co-operation. In 

particular, sex, smoking status and whether on a diet appear to be relatively 

important predictors of the nutritional variables whereas they appear to have little 

effect on co-operation. Conversely, the variables region, ethnicity and housing tenure 

which appear as the most important predictors of co-operation do not appear as the 

most important predictors of the nutritional variables in the Appendix. These findings 

provide some explanation for the small estimated biases we find in Section 3. 

2.2.3. Analysis of postal questionnaire completion 3 

There is relatively rich information about the characteristics of those who fail to 

complete the diary but do complete the interview, as analysed in the previous 

section. There is comparably poor direct information on those who refuse to complete 

the interview. In Section 2.2.1 we were only able to consider region and age group. In 

such circumstances, it is desirable if possible to obtain further direct information 

about the refusers. Some information was obtained by postal questionnaires and in 

this section we consider what can be learnt from these. 

To consider whether those responding to the postal questionnaire might be 

considered representative of the refusals we first consider the regional distribution of 

these groups in Table E14. Those responding to the questionnaire do indeed appear 

to have a comparable regional distribution to the others who refused the main 

interview. This is reassuring. 

Table E14 Regional distribution of postal questionnaire 

Region Completes 

Interview 

Refuses interview 

but completes 

postal 

questionnaire 

15 

Other 

refusals 

Total 

Scotland 189 (8%) 22 (11%) 126 (12%) 337 (10%) 

Northern 596 (27%) 55 (27%) 273 (26%) 924 (27%) 

Central, SW and Wales 782 (35%) 70 (35%) 330 (32%) 1182 (34%) 

London and SE 658 (30%) 55 (27%) 310 (30%) 1023 (30%) 

Total 2225 (100%) 202 (100%) 1039 

(100%) 

3466 (100%)

We next consider the corresponding age distributions in Table E15, where the final 

two columns have been obtained as in Table E4. These results are much less 

reassuring. There seems strong evidence that the age distribution of those 

completing the postal questionnaires is not representative of the non-respondents to 

the interview. They seem to be much more skewed towards the older age groups 

than even those who complete the interview. 

Table E15 Age distribution for postal questionnaire 

Age Group Completes 

interview 


but completes 

postal 

questionnaire 

16 

Other eligible Total eligible 

19-24 194 (9%) 12 (6%) 236 (18%) 442 (12%) 

24-34 489 (22%) 32 (16%) 390 (29%) 911 (24%) 

35-49 874 (39%) 75 (37%) 382 (29%) 1331 (36%) 

50-64 667 (30%) 82 (41%) 315 (24%) 1064 (28%) 

Total 2224 (100%) 201 (100%) 1323 (100%) 3748 (100%) 

Further comparisons are made for housing tenure and smoking status in Tables E16 

and E17. In both cases those who complete the postal questionnaire tend to be 

skewed towards the characteristics of those who are more co-operative in the 

analysis in the previous section. Indeed, they have even higher proportions in the 

more co-operative category than those who complete both the interview and the 

diary. It thus appears that those who respond to the postal questionnaire are rather 

unrepresentative of all refusals. One alternative explanation for the rather 

unexpected findings in these tables is that they represent ‘mode effects’, that is the 

effect of using a self-completion postal questionnaire rather than a face-to-face 

interview. There might, for example, be question-wording effects or other effects, e.g. 

a light smoker might be more inclined to claim to be a non-smoker on a postal 

questionnaire than in a face-to-face interview in their own home. 

Table E16 Tenure distribution for postal questionnaire 

Tenure Completes 

interview and 

diary 

Completes 



but completes 

postal 

questionnaire 

Total 

Rents 451 (26%) 162 (33%) 35 (18%) 648 (27%) 

Owns Home 1276 (74%) 333 (67%) 163 (82%) 1772 (73%) 

Total 1727 (100%) 495 (100%) 198 (100%) 2420 (100%)

Table E17 Smoking status for postal questionnaire 

Smoking Status Completes 

interviews 

and diary 

Completes 


17 


but completes 

postal 

questionnaire 

Total 

Current smoker 553 (32%) 181 (36%) 40 (20%) 774 (32%) 

Not current smoker 1175 (68%) 315 (64%) 161 (80%) 1651 (68%) 

Total 1728 (100%) 496 (100%) 201 (100%) 2425 (100%) 

Whatever the explanation for these patterns, we conclude that the responses of 

those who complete the postal questionnaires are unlikely to be very representative 

of the characteristics of those who refuse to participate in the survey. The postal 

respondents appear to demonstrate certain systematic characteristics of co-operative 

respondents, despite the fact that they refused to participate in the interview. We do 

not feel, therefore, that an analysis of the postal questionnaire data will be very 

helpful in assessing the likely biases which may arise from interview refusals, i.e. 

from Stage 1 considered in Section 2.2.1. 

2.3. Analysis of non-contact 

As for the complete refusals, there is little information about those who are not 

contacted. In particular, it is possible that some of the 4% of non-contacts in Table E1 

constitute ineligibles. One way of investigating the possible bias from non-contact is 

by considering the number of calls that are required to establish contact with eligible 

individuals. It is supposed that the number of calls is a measure of ‘contactability’ and 

that the non-contacts will share characteristics with the least contactable, i.e. those 

requiring the most calls. A consequence of this assumption is that systematic 

relationships between the number of calls and survey variables may indicate possible 

biases. 

A series of analyses were undertaken relating the number of calls to the 14 interview 

variables in Table E6. It was found that contactability, as measured by the number of 

calls, had a quite different relationship with these variables than co-operation as 

analysed in Section 2.2.2. Thus there seemed to be no significant relationship 

between contactability and two of the three most important variables identified in 

Section 2.2.2., region and tenure. There was some evidence of a relationship again 

with ethnicity, with non-whites being a little more difficult to contact. The strongest 

relationships were between number of calls and employment status and health 

status, as shown in Tables E18 and E19. Not surprisingly, those who are

unemployed, economically inactive or with a long-term illness or disability tend to be 

easier to find at home. Fortunately, these variables do not seem to be key predictors 

of the nutritional variables (see Appendix). Three variables which are related to the 

nutritional variables, sex, smoking status and diet status, appeared to have very little 

relationship with contactability. 

Table E18 Number of calls required to establish contact by employment status 

Employment Status 

Number of calls required 

1-3 4 or over 

18 

Total 

Employed 679 (41%) 966 (59%) 1645 (100%) 

Unemployed 43 (57%) 32 (43%) 75 (100%) 

Economically inactive 303 (58%) 219 (42%) 522 (100%) 

Total 1025 (46%) 1217 (54%) 2242 (100%) 

Table E19 Number of calls required to establish contact by health status 

Health Status Number of calls required Total 

1-3 4 or over 

With long-term illness or disability 446 (51%) 421 (49%) 867 (100%) 

Other 576 (42%) 794 (58%) 1370 (100%) 

Total 1022 (46%) 1215 (54%) (100%) 

Given the small percentage of non-contacts and the absence of evidence of an 

association between contactability and nutritional variables of interest, we conclude 

that it is reasonable to treat the impact of non-contact on bias as negligible, in 

particular relative to the possible effect of refusals. 

There is limited evidence of a small positive relationship between contactability and 

co-operation. Those individuals who are only contacted after a very large number of 

calls (8 or more) do have a lower rate of completing the diary if they agree to the 

interview (65% vs 79%). Perhaps these are especially busy people. It is possible, 

therefore, that any very minor biasing effect of non-contact may increase the bias in 

the results. 

3 Bias effects of non-response 

In this section we consider the possible biases which non-response may introduce. 

We shall suppose, unless stated otherwise, that we are concerned with the bias of 

the estimator which applies ‘sampling weights’ to correct for the different sampling

probabilities for individuals in households of different numbers of eligible adults, but 

which applies no other weights to correct for non-response bias. 

We conceive of non-response as involving an under-representation of different parts 

of the population of 19 to 64 year olds. If we knew how much the different parts of the 

population were under-represented then we could weight up these parts to obtain an 

unbiased estimator (provided no parts of the population had a zero chance of being 

represented in the respondents). The problem is, of course, that we do not know 

precisely how all parts of the population are under-represented. We do have some 

estimates. For example, Figure E1 displays estimated probabilities of completing the 

diary for 16 parts of the population. For any such set of estimated probabilities of 

response we may weight the estimates by the reciprocals of these estimated 

probabilities to obtain an adjusted estimate, which would be unbiased if the estimated 

probabilities were correct. The difference between the adjusted estimate and the 

original estimate provides an estimate of the bias of the original estimate, under the 

assumption that the assumed probabilities of non-response are the appropriate ones. 

Since we cannot be sure about such an assumption, we consider applying a variety 

of alternative sets of probabilities, or equivalently sets of weights, in order to 

undertake a sensitivity analysis under alternative assumptions about the possible 

nature of the non-response. 

First, we consider estimators of the mean intake of the 12 nutrients listed in Table 

E20, separately for men (Table E20) and women (Table E21). The basic estimator is 

obtained by applying the sampling weights. Other estimators are obtained by using 

other weights. Since the units of the variables vary greatly, we have standardised by 

considering only the ratio of the value of each alternative weighted estimate to the 

value of the basic sample-weighted estimate. This provides an estimate of the 

relative bias of the basic estimate under the assumptions underlying the alternative 

estimate. 

19

Table E20 Impact of alternative weights on estimated mean nutrient intakes: 

men 

Variable 

No 

sampling 

weight or 

nonresponse 

weight 

Region/ 

Ethnicity/ 

Tenure 

20 

Non-Response Weight by: 

Benefit 

Status 

Region Smoking 

Status 

Region / 

Ethnicity 

/ Tenure 

Squared 

Total Sugars 0.964 0.997 0.998 1.001 1.001 0.995 

Starch 0.971 0.999 0.999 1.000 0.998 0.999 

Energy 0.973 0.999 0.998 1.002 0.999 0.998 

Protein 0.978 1.001 0.999 1.003 0.999 1.002 

Fat 0.966 0.999 0.999 1.002 0.999 0.998 

Carbohydrate 0.968 0.998 0.999 1.001 0.999 0.997 

Alcohol 1.029 1.000 0.995 1.005 0.998 1.000 

Calcium 0.972 1.000 0.999 1.004 0.998 1.000 

Iron 0.977 0.999 0.998 1.002 0.997 0.999 

Vitamin C 1.069 1.003 0.997 1.003 0.996 1.006 

Cholesterol 0.964 1.001 0.999 1.003 0.999 1.002 

Food Energy 0.969 0.999 0.999 1.001 0.999 0.998 

Notes: Figures are ratios of estimated mean using specified weights to estimated mean using 

sampling weights but no non-response weight. 

Sample size is 153. 

Table E21 Impact of alternative weights on estimated mean nutrient intakes: 

women 

Variable 

No 

sampling 

weight or 

nonresponse 

weight 

Region/ 

Ethnicity/ 

Tenure 

Non-Response Weight by: 

Benefit 

Status 


Status 

Region / 

Ethnicity 

/ Tenure 

Squared 

Total Sugars 0.979 0.996 1.001 0.998 0.999 0.991 

Starch 0.982 1.001 0.997 1.000 0.999 1.003 

Energy 0.986 0.999 0.998 1.000 0.999 0.999 

Protein 0.982 1.000 0.999 1.000 0.998 1.001 

Fat 0.989 1.000 0.996 1.000 1.000 1.001 

Carbohydrate 0.981 0.999 0.999 0.999 0.999 0.997 

Alcohol 1.042 0.993 1.003 0.999 1.005 0.985 

Calcium 0.986 1.000 0.997 1.001 0.997 1.001 

Iron 0.982 0.996 0.998 0.998 0.996 0.993 

Vitamin C 0.938 0.993 0.999 1.001 0.994 0.985 

Cholesterol 1.002 0.997 0.999 0.997 1.000 0.994 

Food Energy 0.983 0.999 0.998 1.000 0.999 0.999 

Note: sample size is 170. 

To provide a benchmark for the effect of weighting, we consider in the first column 

the impact of using no weighting at all. The sampling weight is greater the more 

eligible adults there are in a household. Thus, a ratio of less than 1 in this column 

suggests that the variable is positively correlated with the number of eligible adults. 

This occurs with most variables. One exception is alcohol intake, where intake may

e greater on average for individuals living in single adult households. The ratios for 

Vitamin C are odd, being different sides of 1 for men and women. It appears that this 

may be an artifact of some (high) outliers, which occur more for Vitamin C than for 

any other variables in these small samples. Overall, the maximum effect of removing 

sample weighting for any of these variables is to change the estimate by 7%. 

The first non-response weight we consider corresponds to the logistic regression in 

Table E13. The weights are proportional to the reciprocals of the probabilities in 

Figure E1. The impact of this weighting is seen to be very small. All the ratios in this 

column in Tables E20 and E21 lie between 0.993 and 1.003, i.e. the maximum 

estimated relative bias is 0.7%, much less than the effect of sample weighting. There 

are two basic reasons for this. First, the variables we are weighting for (region, 

ethnicity and tenure) are not strongly related to the nutritional variables. Secondly, 

most of the weights do not vary greatly (there are a small number of relatively large 

weights for the non-whites). This result is very encouraging. 

To conduct a sensitivity analysis, under some alternative non-response models we 

also construct weights by benefit status, region and smoking status, by taking 

reciprocals of the probabilities of completing the diary given completion of the 

interview within categories of these variables. The results in Tables E20 and E21 for 

these weights are similarly close to 1. The ratios range from 0.994 to 1.005, i.e. the 

maximum estimated relative bias is 0.6%. These results are also encouraging, 

suggesting that the general magnitude of these effects is not greatly sensitive to the 

choice of interview variables controlled for. 

A basic limitation of the results so far is that they only correct for differential rates of 

completion of the diary given completion of the interview. In this sense, they are 

therefore only correcting for non-response representing 13% of the sample (see 

Table E1). The results will therefore only be appropriate if the individuals in this 13% 

of the sample, those who complete the interview but not the diary, are representative 

of all non-respondents. There was some evidence in Section 2.2.1 that this is not so. 

Following the discussion of the regional effects in Table E3, one possible statistical 

model for non-response is that each individual’s probability P of completing the diary 

(once they have completed the interview) is proportional to the individual’s probability 

of completing the interview. Under this model the individual’s overall probability of 

completing the diary will be proportional to the square of P. The weights used so far 

21

are simply proportional to the reciprocal of P. It follows that under this model for nonresponse, 

appropriate weights may be obtained by squaring the weights considered 

so far. The squares of the weights based upon the logistic regression are applied in 

the final column of Tables E20 and E21. As may be anticipated from mathematical 

calculations, the resulting ratios differ from 1 by around twice the amount the original 

weighted estimates do. Whereas the original weighted estimates differed from the 

sample-weighted estimates by no more than 0.7%, the maximum deviation of the 

new estimates is 1.5%. 

The analysis of means in Tables E20 and E21 was repeated for medians and 10% 

and 90% percentiles. A summary of the largest and smallest ratios is given in Tables 

E22 and E23. The rows for means indicate as above that weighting for non-response 

never changes the estimated mean by more than 1.5%. The results for medians are 

similar, although there are two variables, total sugars and cholesterol for women, 

where there are changes between 1.5 and 2.6%. The results for the 10% and 90% 

percentiles show a little more variability with changes of up to 4%. This greater 

variability seems likely to be more a reflection of the sensitivity of these estimates to 

small numbers of observations rather than an indication of greater bias. There seems 

to be no evidence of systematic changes in the shapes of the distributions of nutrient 

intake as a result of non-response, for example no systematic shrinking of the 

variability in the distributions. 

The magnitudes of the potential biases suggested by Tables E20 to E23 need to be 

considered against the magnitudes of the standard errors of the estimates. The 

coefficients of variation (standard errors divided by estimates) of the mean intakes of 

various nutrients by sex are presented in Table E24. The sample sizes of 153 and 

170 are assumed to be realistic for the smaller cells to appear in the published 

estimates. It is supposed that the reduction in the size of the cells by the fact that 

Table E24 only refers to one wave of data is compensated for by the fact that we 

have pooled across all age groups. The coefficients of variation in Table E24 are 

variable but are never less than 1.8%. This occurs for mean energy intake for 

women. A corresponding relative bias figure suggested by Table E21 for this 

estimate is 0.1%. If the square of this figure is added to the square of the coefficient 

of variation to obtain a (relative) mean squared error, it is clear that the contribution of 

the bias is negligible. More generally, we consider that Tables E20 to E23 suggest 

that the relative bias will rarely be greater than 1%. For the kinds of coefficients of 

22

variation in Table E24 such a figure will still make a relatively small contribution to the 

overall mean squared error. 

Table E22 Maxima and minima of ratios of alternative weighted estimates for 

different statistics: men 

Statistic 

Mean 

Maximum 

(Variable) 

Minimum 

(Variable) 

Median 

Maximum 

(Variable) 

Minimum 

(Variable) 

10 Percentile 

Maximum 

(Variable) 

Minimum 

(Variable) 

90 Percentile 

Maximum 

(Variable) 

Minimum 

(Variable) 

No sampling 

weight or nonresponse 

weight 

1.069 

(Vit.C) 

0.964 

(Sugars) 

1.069 

(Vit.C) 

0.964 

(Chol.) 

0.980 

(Chol.) 

0.857 

(Vit.C) 

1.068 

(Alc.) 

0.955 

(Fat) 

Region/ 

Ethnicity 

/ Tenure 

1.003 

(Vit.C) 

0.997 

(Sugars) 

1.003 

(Vit.C) 

0.997 

(Sugars) 

1.002 

(Starch) 

0.977 

(Carb.) 

1.024 

(Prot) 

0.974 

(Alc.) 

Non Response Weight by 

Benefit 

Status 

0.999 

(several) 

0.995 

(Alcohol) 

1.000 

(Several) 

0.996 

(Vit.C) 

1.000 

(several) 

0.993 

(Carb.) 

1.000 

(Several) 

0.976 

(Alc.) 

23 


Status 

1.005 

(Alcohol) 

1.000 

(Starch) 

1.011 

(Sugars) 

1.000 

(several) 

1.006 

(Vit.C) 

0.995 

(Carb.) 

1.024 

(Prot.) 

0.976 

(Alc.) 

1.001 

(Sugars) 

0.996 

(Vit.C) 

1.001 

(Sugars) 

0.989 

(Vit.C) 

1.010 

(Vit.C) 

0.995 

(Starch) 

1.000 

(Several) 

0.974 

(Alc.) 

Region/ 

Ethnicity/ 

Tenure 

Squared 

1.006 

(Vit.C) 

0.995 

(Sugars) 

1.011 

(Vit.C) 

0.996 

(Sugars) 

1.003 

(Starch) 

0.973 

(Carb.) 

1.024 

(Prot.) 

0.965 

(Alc.)

Table E23 Maxima and minima of ratios of alternative weighted estimates for 

different statistics: women 

Statistic 

Mean 

Maximum 

(Variable) 

Minimum 

(Variable) 

Median 

Maximum 

(Variable) 

Minimum 

(Variable) 

10 Percentile 

Maximum 

(Variable) 

Minimum 

(Variable) 

90 Percentile 

Maximum 

(Variable) 

Minimum 

(Variable) 

No sampling 

weight or nonresponse 

weight 

1.042 

(Alcohol) 

0.938 

(Vit.C) 

1.007 

(Fat) 

0.967 

(Iron) 

1.003 

(Chol.) 

0.912 

(Sugars) 

1.038 

(Chol.) 

0.973 

(Starch) 

Region/ 

Ethnicity 

/ Tenure 

1.001 

(Starch) 

0.993 

(Vit.C) 

1.000 

(several) 

0.982 

(Chol.) 

1.021 

(Chol.) 

0.998 

(Iron) 

1.000 

(several) 

0.997 

(Chol.) 

Non Response Weight by 

Benefit 

Status 

1.003 

(Alcohol) 

0.996 

(Fat) 

1.002 

(Sugars) 

0.990 

(Chol.) 

1.000 

(several) 

0.996 

(Food 

En.) 

1.001 

(Sugars) 

0.987 

(Starch) 

24 


Status 

1.001 

(Calc.) 

0.997 

(Chol.) 

1.004 

(Calc.) 

0.984 

(Chol.) 

1.009 

(Chol.) 

0.998 

(Iron) 

1.000 

(several) 

0.996 

(Chol.) 

1.005 

(Alcohol) 

0.994 

(Vit.C) 

1.000 

(several) 

0.996 

(Calc.) 

1.000 

(several) 

0.995 

(Iron) 

1.000 

(several) 

0.999 

(Sugars) 

Region/ 

Ethnicity/ 

Tenure 

Squared 

1.003 

(Starch) 

0.985 

(Vit.C) 

1.004 

(Calc.) 

0.974 

(Chol.) 

1.039 

(Chol.) 

0.997 

(Iron) 

1.000 

(several) 

0.986 

(Chol.) 

Table E24 Coefficients of variation and design effects of estimated means by 

sex 

c.v (%) Design effect 

Variable Men Women Men Women 

Total Sugars 4.6 4.0 1.39 1.81 

Starch 3.2 2.0 1.38 0.80 

Energy 2.4 1.8 1.22 1.03 

Protein 2.3 2.0 1.34 1.21 

Fat 2.8 2.5 1.14 0.84 

Carbohydrate 3.2 2.3 1.46 1.40 

Alcohol 8.6 13.3 1.05 1.36 

Calcium 3.0 3.8 1.06 1.66 

Iron 3.8 3.8 1.14 1.14 

Vitamin C 11.2 13.4 0.66 1.96 

Cholesterol 3.9 3.3 1.66 0.94 

Food Energy 2.8 2.0 1.42 1.13 

Note: Estimates are based upon Wave 1 data only - sample sizes are 153 (men), 170 (women).

4 Adjusting for the effects of non-response 

In this section we consider possible adjustments to analyses of the NDNS data in 

order to compensate for the effects of non-response. 

There are broadly three ways that adjustment might be carried out. 

1) weighting: one or more sets of non-response weights might be produced, which 

would be applied to all analyses; 

2) imputation: values of variables missing for eligible sample individuals might be 

imputed; 

3) model-based adjustment: the variables could be modelled, enabling the use of 

estimation methods, such as maximum likelihood estimation, which allow for 

‘non-rectangular’ datasets including missing values. 

For the general purpose production of survey estimates and for standard analyses, 

we feel that only the first of these approaches is worth considering as a means of 

dealing with the major sources of unit non-response. Imputation might have some, 

relatively minor, uses for item non-response, but it seems impractical to consider 

using it, for example, to impute the full set of diary variables for each individual who 

completes the interview but not the diary. Model-based adjustment may be 

appropriate for some specialised scientific analyses of the data, but also seems 

impractical for the general production of survey estimates. 

We thus only consider weighting in the remainder of this section. An initial question is 

whether weighting should be applied for the varying sampling probabilities. Should 

we attempt to compensate for the fact that individuals in households containing more 

eligible individuals have smaller sampling probabilities? The first columns of Tables 

E20 and E21 show that such weighting may change estimates of means by as much 

as 7%. We strongly recommend that sampling weights are used. Otherwise, bias is 

likely to arise, since many of the variables of interest are related to the number of 

eligible adults in the household. The use of sample weighting provides a 

straightforward approach to remove this bias. 

One practical problem with weighting is that it does complicate the analysis. 

Nevertheless, this is a complication that survey organisations, such as SSD, are 

familiar with. If, as is recommended, sample weighting is to be employed, then there 

is little further complication if these weights are modified to adjust for non-response, 

provided only one set of weights is used. 

25

Let us consider then the possible forms of weighting for non-response. There are 

broadly two possible approaches, which might be used together: 

1) ‘sample-based’ weighting – this might involve, for example, using data for all 

interview completers to weight the data from the diary, for example using some of 

the results in Section 2.2.2. 

2) ‘population-based’ weighting – this might involve, for example, using population 

estimates to weight estimates from either the interview or diary. 

The most straightforward case seems to be for population-based weighting. There is 

evidence that there is differential non-response by both region and age group (see 

Tables E2 and E4). It therefore seems sensible to apply population-based weighting 

by age, sex and region. Since most estimates are produced by age-group and sex, 

we suggest that post-stratification by region be employed within age-sex groups. 

When estimates are to be produced across age-groups or sexes then the age-sexspecific 

estimates should be weighted together using population estimates. It seems 

likely that it should be adequate to have just two regional post-strata within age-sex 

groups: Scotland vs. the rest. Some empirical investigation of the impact of using 

more detailed regional post-stratification could be considered, however. 

One might also consider using population-based weighting based upon other larger 

surveys, such as the Health Survey for England or the General Household Survey. 

However, it is not clear that there are variables (other than region, age and sex), 

which one might reasonably assume are measured identically in both surveys and 

which are related to non-response. Moreover, such surveys suffer themselves from 

non-response. Thus, this approach does not appear to us as promising, at least 

without further investigation. 

In principle, the use of sample-based weighting, based upon the interview data, 

seems attractive, since we might conceive of increasing the ‘effective response rate’ 

from 47% towards 60%. It is not obvious, however, that there is much to be gained 

from such weighting. One of the key factors identified in Section 2.2.2 as relating to 

completion of the diary was region. But we may control for this through populationbased 

weighting anyway. Even including region the impact of weighting in Section 3 

was found to be minor. If weighting is to be used then it is desirable that its effect be 

robust to the specific choice of factors to weight by. Although some robustness was 

observed in Section 3, in the sense that the impact of alternative weighting factors 

was small, the direction of adjustment by different factors was rather variable. Given 

26

that such weighting will in any case only adjust for part of the non-response, we do 

not see a strong case for sample-based weighting as a common approach across all 

estimates. 

We do, however, think that the production of some estimates for alternative sets of 

weights may provide a useful sensitivity analysis, providing some indication of how 

sensitive estimates may be to differential non-response. Probably the most realistic 

set of weights we have considered is the squared weights in the final columns of 

Tables E20 and E21. If only one set of alternative estimates were to be produced, 

then we suggest that these weights be used (in addition to estimates using sample 

weighting and post-stratification weighting). 

5 Implications of non-response for the analysis of NDNS data 

As discussed in the previous section, we recommend that weighting be used for all 

estimates. The weighting should allow both for differential sampling probabilities and 

for post-stratification by region (and by age-group and sex for estimates which pool 

age-groups and/or both men and women). Further weighting for non-response does 

not seem essential but might be used for some estimates as a sensitivity analysis. 

There is no evidence of bias serious enough to warrant certain estimates not being 

produced. It may be sensible to advise users of the survey estimates to interpret 

them with caution. They might be advised, on the basis of the evidence in Section 3, 

that estimates may be subject to non-response bias, which it is estimated will rarely 

exceed 1% of the estimate but may occasionally be as high as 2%. Users might, for 

example, interpret differences between estimates from this survey and estimates 

from the Dietary and Nutritional Survey of British Adults (1986/87 Adults Survey) 4 as 

follows. Suppose the current estimate is 23 and the previous estimate was 20. If the 

standard error of the difference is estimated as 1 then the difference between 23 and 

20 might normally be deemed statistically significant. To consider whether this finding 

might be an artifact of non-response, we might suppose, as a worst case, that the 

figure 23 is subject to about 2% non-response bias, so that it might be replaced by 

22.5. In this case the difference between 20 and 22.5 is still 2.5 standard errors so 

that we might conclude that the statistical significance of the difference is unlikely to 

be an artifact of non-response bias. 

An alternative crude rule of thumb might be to adjust sampling variances (squares of 

standard errors) by adding the square of 1% of the survey estimate to give an 

27

estimate of the mean squared error. The square root of this estimate might then be 

used as an adjusted standard error or to produce adjusted confidence intervals. 

Differential non-response by age suggests that the common practice of presenting 

estimates separately by age-group is sensible and that such age-specific estimates 

may be less prone to non-response bias than estimates pooled across age groups. 

The respondents to the postal questionnaires do not appear to be representative of 

the total nonrespondents and we do not recommend that the data for these 

questionnaires be weighted to represent these nonrespondents. The data for these 

questionnaires might be included in analyses based upon the variables included in 

these questionnaires but we suggest that they should not be included in any other 

analyses. 

The uncertainty in survey estimates due to sampling and non-response should be 

assessed using standard errors or confidence intervals. These should preferably 

allow for weighting and the sampling design of the survey. It may be appropriate to 

develop rules for not publishing estimates for which the standard errors or 

coefficients of variation are considered too large. 

6 Sample design 

We were asked to consider whether there are any implications from the above 

analyses for the sample design. 

The decision to sample only one eligible adult per household seems sensible. 

Sampling all eligible adults would increase the response burden for the household 

and might prejudice non-response further. 

The geographical clustering of the sample by postcode sector seems standard and 

reasonable for this survey. It represents a standard compromise between the need to 

control the sampling variance and the need to reduce interviewing costs. The design 

effects in Table E24 indicate that the clustering may lead to a modest increase in the 

sampling variance. We see no obvious reason to vary the number of addresses 

selected per sector. It is possible that an alternative deployment of interviewers, 

designed with non-response reduction in mind, might suggest a change to this 

number. 

28

Other design considerations, such as reducing the burden on the respondent to 

increase co-operation, are outside the scope of this report. 

7 Concluding remarks 

In this report we have investigated patterns of non-response and considered whether 

differential non-response might lead to bias. Although there is evidence of some 

differential effects, there is no evidence that the bias implications for estimates based 

upon the nutritional variables in the diary are more than relatively minor. The 

estimates of the relative bias obtained here rarely exceed 1%. The main reason for 

this encouraging finding is that the variables which are associated with differential 

non-response do not appear to be strongly associated with these nutritional 

variables. 

Lynn and Clarke (2001) 5 investigated the relation between non-response and five 

health variables from the 1996 and 1997 Health Survey for England, distinguishing 

the effects of non-contact and non-cooperation. They found that non-contact was 

more strongly differential between these health variables, with non-cooperation only 

being slightly related. They argue that it is therefore more important to reduce noncontact 

to a minimal level in health related surveys. This fits in with our findings. Noncontact 

in the NDNS is low at 4% and so the bias effect of non-contact should be 

relatively minor 1 . Non-cooperation in the NDNS is not low but, fortunately, does not 

appear to be strongly related to the nutritional variables of interest. 

Our conclusions require some caveats. The evidence is primarily obtained from 

patterns of partial compliance and contact. We have very little information about the 

total refusals and the total non-contact and the inferences about non-response bias 

are based upon assumptions about the characteristics of these groups. We cannot 

be sure that these assumptions are realistic. A problem with low response rates is 

that the sensitivity of the results to these assumptions is greater than it would be with 

a higher response rate. When there is only around a 50% response rate, it would 

only take a moderate difference in the behaviour of non-respondents to generate a 

moderate non-response bias. With a 75% response rate, the same difference in 

behaviour will tend to produce only half this non-response bias. Thus, inevitably 

these conclusions must be cautious and emphasise that, while we have not observed 

evidence of important biases, we cannot be sure that such biases could not arise. 

29

This report has not compared NDNS results with similar estimates from other 

sources such as the General Household Survey or the Health Survey for England. 

Such comparisons would be likely to be problematic in that the effects of nonresponse 

in the NDNS could be confounded with other effects of definitional or 

measurement differences or indeed non-response effects in the other surveys. 

Nevertheless, if further evidence is required some comparisons could be considered. 


1 

At the time of this review 4%of the eligible sample were non-contacts. After data 

cleaning and amalgamation of the results from the postal questionnaires, the final 

non-contact rate was 2%. 

2 

Groves RM, Couper MP. Nonresponse in Household Interview Surveys. Wiley (New 

York, 1998). 

3 

4 

5 

The postal questionnaire did form part of the mainstage NDNS, but was a 

methodological piece of work. Non-responders were identified and sent a short 

postal questionnaire to ascertain the eligibility of the household and also to gain some 

basic demographic information on the household and the selected respondent. 

Gregory J, Foster K, Tyler H, Wiseman M. The Dietary and Nutritional Survey of 

British Adults. HMSO (London, 1990). 

Lynn P, Clarke P. Separating refusal bias and non-contact bias: evidence from UK 

national surveys. Manuscript. University of Essex (2001). 

30

Appendix: Regression analysis for diary variables 

For each of the 13 diary variables listed in Table A1, a stepwise linear regression 

analysis was conducted considering all of the 14 interview variables listed in Table 

E6 as possible predictors. The analyses were conducted using data from individuals 

who co-operated on both the interview and the diary at Wave 1. Log transformations 

for the diary variables were considered but gave fairly similar results. Since the 

results are only to be used for broad guidance, no interaction terms were used. The 

results of the analyses are summarised in Table A1. The labels for the predictor 

variables are given in Table E6 – note that REG(1), for example, indicates a dummy 

variable representing one particular category of the predictor (in this case Scotland). 

The order in which variables were introduced in a forward stepwise regression are 

indicated together with the value of (adjusted) R squared as each variable is 

introduced. 

Table A1 Summary of stepwise regressions for diary variables as response 

and interview variables as predictors 

Diary Variable 

Interview Variable added at step … 

1 2 3 4 5 6 7 

Total Sugars SEX OWN DIET REG(1) 

0.076 0.098 0.123 0.137 

Starch SEX 

0.153 

Energy (kcal) SEX 

0.298 

Energy (kJ) SEX 

0.297 

Protein SEX 

0.238 

Fat SEX 

0.197 

Carbohydrate SEX 

0.161 

Alcohol SEX 

0.157 

Calcium SEX 

0.067 

Iron SMOKE 

0.077 

Vitamin C SMOKE 

0.021 

Cholesterol SEX 

0.138 

Food Energy SEX 

0.202 

SMOKE 

0.186 

BENEFIT 

0.322 

BENEFIT 

0.320 

SMOKE 

0.275 

DIET 

0.233 

EMP 

0.187 

ALCOHOL 

0.174 

SMOKE 

0.120 

SEX 

0.153 

TYPE 

0.030 

MSTAT 

0.160 

DIET 

0.239 

DIET 

0.206 

DIET 

0.341 

DIET 

0.339 

MSTAT 

0.298 

OWN 

0.249 

DIET 

0.210 

DIET 

0.188 

REG(1) 

0.140 

BENEFIT 

0.173 

DIET 

0.183 

MSTAT 

0.265 

31 

MSTAT 

0.222 

REG(1) 

0.355 

REG(1) 

0.353 

BENEFIT 

0.313 

REG(1) 

0.270 

MSTAT 

0.225 

MSTAT 


WHITE 

0.154 

SC(3) 


EMP 

0.284 

EMP 

0.234 

OWN 

0.363 

OWN 

0.361 

REG(1) 

0.326 

AGE(3) 

0.280 

BENEFIT 

0.211 

DIET 

0.170 

REG(2) 

0.202 

SMOKE 

0.294 

DIET 

0.334 

REG(2) 

0.289 

REG(1) 

0.303 

Note: The value of the (adjusted) R 2 statistic is given for each step of the stepwise regression. 

The figure in bold is the value of R 2 for the finally selected model. 

WHITE 

0.297 

SC(3) 

0.311

Appendix F 

Dietary methodology: details of the recording and coding 

procedures 

1 Choice of dietary methodology 

For each survey in the NDNS series, the weighed intake methodology has been the 

preferred method for collecting quantitative information on food and nutrient intakes 1,2,3 . 

Compared with other methods, such as 24-hour recall methods and food frequency 

questionnaires the weighed intake methodology gives more precise estimates of intakes for 

individuals which can be related to health indices, such as nutritional status measured by 

blood analytes. This method also allows distributions of intakes for groups to be calculated. 

Applied properly, the method avoids recall errors, and for foods eaten at home, minimises 

the need to estimate quantities consumed 4,5,6 . 

The weighed intake method gives information on respondent’s current diet, whereas food 

frequency questionnaires and recall methods, because they can cover a longer reference 

period, can provide information on a respondent’s usual diet. 

The weighed intake method does of course have disadvantages; it requires a high level of 

motivation and to some extent greater skill and understanding from respondents than other 

methods. To apply it properly requires a much greater level of support and assistance from 

interviewers with the need for frequent and regular calls. Precision scales, which are 

expensive, are required. All the above factors combined make the method resource 

intensive, and hence costly. In relation to the reliability of the information collected it has 

been argued that the method can lead to changes in eating habits and under-recording. In 

deciding to use a weighed intake methodology, the period over which to collect information for 

an individual also needed to be considered. Ideally it needed to be long enough to give reliable 

information on usual food consumption, but this had to be balanced against the likelihood of poor 

compliance if the recording period was lengthy. 

For each NDNS these issues are tested in feasibility work, before deciding whether the 

weighed intake is a suitable methodology for the age group being studied. Appendix C 

describes the feasibility study carried out for this NDNS, including the results of the validation 

of the dietary intake method using the doubly labelled water methodology. The conclusion 

1

from the feasibility work was that the weighed intake method would be suitable for use in the 

mainstage of this survey of adults. 

For reasons of interviewer working arrangements, diaries were almost never placed on 

Saturdays or Sundays and only infrequently on Fridays; this means that the first day of recording 

was only rarely a Sunday or Monday. These arrangements were reviewed for Wave 4, and 

restrictions on weekend working lifted to allow interviewers to place diaries on whatever day was 

convenient to the respondent. Apart from this interviewers were not required to place diaries to 

a fixed placement pattern, for example placing equal numbers of diaries on each day of the 

week. The effects of this on the data have not been investigated in the series of volumes on this 

survey. 

2 Recording in the ‘Home Record’ diary 

The ‘Home Record’ diary was an A3 loose-leaf document designed to collect detailed 

information on foods weighed at home, including foods prepared at home but eaten 

elsewhere, for example lunches prepared at home and taken to work. On occasions 

someone other than the respondent would complete the diary. This was usually the person 

responsible for food preparation within the household. This meant that both the respondent 

and the main record-keeper had to be taught how to weigh and record items in the diary. 

Respondents were asked to start a new diary page at the beginning of each day and record the 

day and date on every page used. Respondents were asked to indicate whether they were well 

or unwell on each day; if they were unwell for only part of the day then this was coded as being 

unwell. 

Entries made up to midnight on the day the interviewer placed the diary with the respondent 

were discarded at the analysis stage as the dietary recording period started at midnight and then 

continued for seven days. 

Before weighing each group of food items being served together respondents were asked 

always to weigh the empty plate or container before any item was added. To encourage 

weighing of the empty container each diary page had pre-printed ‘empty plate/container lines’ 

where the weight of the empty plate could be entered. Each ‘empty plate line’ was followed by 

lines for information on each item weighed and served on that plate. If there were insufficient 

lines following an ‘empty plate line’ for all the items being served together then the respondent 

was told to cross through the next ‘empty plate line’ and continue with recording the item 

information on the following lines. Each time a new set of items was weighed, recording started 

2

at the next ‘empty plate line’. For each set of items weighed together the respondent recorded 

the time the items were eaten, where they were eaten, at home, at work or elsewhere, and who 

did the weighing, the respondent or someone else. 

Respondents were each provided with a set of Soehnle Quanta digital scales. These are 

calibrated in one gram units up to 1kg, and in two gram units from 1 to 2kg. The scales can 

be zeroed after each item is weighed. 

After weighing and recording the weight of the empty container the scales were then set to zero 

and the first food item put on the plate, weighed and recorded. The scales were then 'zeroed' 

again and subsequent items added, weighed and recorded in the same way. Each food item 

was recorded in the diary on a separate line, with a full description including brand information, 

as shown on the example page of the 'Home Record' diary, reproduced in Appendix A. 

Second helpings 

Second helpings were weighed and recorded in the same way as the initial serving; the plate, 

with any items remaining was put on the scales and the scales zeroed. Each second serving of 

a food was then added to the plate and weighed and recorded separately. These items were 

then flagged for the attention of the ONS nutritionists who combined the weights of first and 

second helpings giving an overall weight for each food item consumed. 

Items too light to be weighed 

For items which were too light to be weighed, for example a very small quantity of instant coffee 

granules, a description of the quantity was recorded in household measures, for example half a 

level teaspoon. These were converted to gram weights by the nutritionists. 

Leftovers 

The individual weighing of leftovers was felt to be too burdensome, and might have led to 

reduced compliance with keeping the dietary record. Therefore at the end of each eating 

occasion the plate or container was re-weighed with all the leftover items; the total weight was 

recorded in the leftover column on the ‘empty plate line’ with a tick in the leftovers column to 

indicate each food item that was left. Respondents were encouraged also to record additional 

information on leftovers, for example, that half the mashed potato was left or all the serving of 

carrots. For foods that have inedible parts such as some meats, fish, fruit and nuts, the 

respondent was asked to note whether the weight of leftovers included the weight of inedible 

parts, such as bones, peel or shells. 

3

Foods eaten straight from containers 

Items such as yogurts and desserts eaten straight from the pot were treated in a similar way to 

leftovers. The full pot was weighed on the plate, and after the contents were eaten the empty pot 

or pot and any remaining contents were weighed again on the plate. 

Spilt or dropped food 

If any item was spilt or dropped after weighing, the respondent was encouraged wherever 

possible to recover and re-weigh it on the original plate together with any other leftovers. In 

some cases this was not possible, for example because the spilt food was eaten by the dog, so 

an estimate was made of how much of the original item was lost, and recorded in the spillage 

column of the 'Home Record'. 

Recipes 

Recipes for home-made dishes were recorded on the back of the recording sheets in the 'Home 

Record' diary. Respondents were asked to give as much detail as possible about quantities of 

ingredients used, including liquids added during cooking, and the cooking method used. 

Home-grown items 

For any fresh fruit or vegetable item recorded in the diary the respondent was asked to indicate 

whether it was home grown, defined as being grown in their own household’s garden or 

allotment. 

An aide-memoire on using the scales and recording in the Home Diary was left with 

respondents (W1 and W2, Appendix A). 

3 Recording in the ‘Eating Out’ diary 

The ‘Eating Out’ diary was an A4 document designed for recording information on everything 

that was eaten or drunk while the respondent was away from home. This included details of 

items prepared and weighed at home, and recorded in the ‘Home Record’ diary, but eaten 

elsewhere, such as a packed lunch taken to work. The ‘Eating Out’ diary also contained 

pages for recording details of physical activities over the same seven-day recording period. 

For every item eaten away from home the respondent was asked to record a full description 

of the item, including its brand name, together with information on where and when it was 

eaten, portion size and details of any leftovers. If the item had been bought, then price and 

place of purchase were required. A centimetre rule printed around the edges of the diary 

4

pages could be used to measure the size of items, for example a slice of pizza or pie, if the 

weight was not known. 

Interviewers checked the ‘Eating Out’ diary at each visit and probed for any more information 

needed to code the food items. At the coding stage interviewers transcribed the entries from the 

‘Eating Out’ diary to the ‘Home Record’ and split composite items such as sandwiches into their 

constituent parts (bread, spread and filling). ONS coders and nutritionists carried out a 100% 

quality check on all the information transcribed from the ‘Eating Out’ diaries, checking food 

codes and where necessary estimating gram weights from the quantity described. 

3.1 Strategies for obtaining information about items which had not been weighed 

Weight information for foods eaten away from home, which could not be weighed, was collected 

in a variety of ways and added to the record. For items purchased from local shops or cafes, 

such as cakes, sandwiches and chips, interviewers used the information about price and place 

of purchase to buy a duplicate item which was either weighed directly or, if it was a composite 

item, for example a sandwich, split into its component parts and weighed. Interviewers were also 

asked to find out further details of foods purchased from takeaway outlets so that they could be 

correctly coded; for example the type of fat used for frying and the type of spread used in 

sandwiches. 

For pre-packaged foods eaten outside the home, for example confectionery and soft drinks, 

weight information was obtained from the packaging. To encourage respondents to keep 

wrappers and cartons they were given plastic bags, which were then returned to the interviewer. 

All estimated weights entered by the respondent or interviewer were checked by the nutritionists 

to make sure they were consistent, for example that the weight recorded for a standard 

chocolate bar corresponded with the weight on the packaging. 

Where it was not possible to collect information on the weights of the components of a 

composite item, individual weights were estimated by the nutritionists using information from 

MAFF Food Portion Sizes 7 . Wherever possible weights allocated were based on similar items 

recorded elsewhere in the diary that had been weighed, or were allocated to correspond to the 

general eating habits of the respondent over the recording period. 

3.2 Food and drink items obtained from the workplace 

If the respondent had food or drink items provided by their workplace or college, the 

interviewer invariably needed additional information about the items before they could be 

5

transcribed onto pages for coding. Generally the respondent did not weigh the items eaten at 

work, so the interviewer ideally needed either to have weight information from duplicates or 

to have information on standard portion sizes served at the workplace canteen. More detail 

about the items was also frequently required before they could be food and brand coded. 

Interviewers therefore had to contact the person responsible for food preparation and 

serving. In most cases this was the workplace canteen/catering manager, but in some 

workplaces where food was prepared ‘off-premises’ an external catering manager as well as 

at the workplace had to be contacted. 

Experience on previous NDNS surveys, had shown there was some common information 

required from workplace canteens, and that this could be collected on a short standard 

questionnaire, which the interviewer could either leave with the catering manager to 

complete, or could use as an interview document (F3, Appendix A). The catering 

questionnaire used in this NDNS included questions on: 

• fats used for frying 

• types of spread used in sandwiches and baking 

• types of milk, cheese and yogurts purchased 

• cooking methods for items such as sausages, burgers and fish 

• type and method of cooking chips 

• type and preparation of mashed potatoes 

• ingredients in pastry 

• purchase of vegetables (fresh/chilled, frozen or canned) 

• type of fruit and custard used 

• type of soft drinks available 

• standard portion sizes for a range of foods. 

The questionnaire was completed for every respondent who consumed food at a workplace 

canteen. Additionally the interviewer probed for and recorded further information on specific 

items recorded in the respondent’s ‘Eating Out’ diary. The information was used by the 

interviewers and subsequently by the ONS nutritionists in checking and coding the 

respondent’s eating out information. 

4 Pocket diary 

Respondents were provided with a small pocket diary. This was to encourage them to 

record all items eaten out of the home and their physical activity where it would be 

6

impractical to carry the A4 ‘Eating Out’ diary. Information written in the pocket diary was 

transferred to the ‘Eating Out’ diary by the respondent. 

All diaries and notes made by the respondent were returned to the office. 

5 Checks by the interviewer 

Interviewers were required to call back to the household approximately 24 hours after placing 

the diary. Experience on previous surveys has always shown that this call is essential in giving 

encouragement to continue keeping the record and to help with any problems with the weighing 

or recording 1,3,8 . 

At this call interviewers checked in particular that each food item on a plate was being weighed 

separately and weights were not being recorded cumulatively, that edible and inedible leftovers 

were being weighed and recorded correctly, that descriptions of foods consumed were 

sufficiently detailed, that recipes for home-made items were recorded and that composite items 

were being split before weighing. To help interviewers identify cumulative weights they were 

provided with a list of typical portion weights for commonly consumed foods, such as breakfast 

cereals (see F5, Appendix A) 9 . 

Interviewers were also required to make at least one mid-week call to the household. This 

would usually include the anthropometric measurements (see Appendix J for further details), and 

provided the interviewer with the opportunity to check on the diaries and offer further support and 

encouragement. Interviewers would make additional calls throughout the recording period 

depending on how much support the respondent appeared to need. At these calls interviewers 

checked for any obvious difficulties in recording and probed for more details of foods that were 

inadequately described, they also checked for items eaten at home and away from home that 

might have been forgotten, for example drinks taken to bed, or sips of water when taking 

pills/vitamin tablets. Where necessary a duplicate item was weighed, recorded in the diary and 

noted as an estimated weight. Reasons for any apparent omission of meals were probed by the 

interviewers and noted on the diaries. If the interviewers probing uncovered food items that had 

been consumed but not recorded, these were added to the diary at the appropriate place. 

Before returning the coded diaries to ONS headquarters interviewers were asked to make an 

assessment of the quality of the dietary record, in particular the extent to which they 

considered that the diary was an accurate reflection of the respondent’s actual diet. This 

information was recorded on an ‘dietary record quality assessment questionnaire’ (see F7, 

7

Appendix A). The CAPI questionnaire also asked the interviewer to record their assessment 

of the quality of the dietary record. 

6 Eating pattern check sheet 

As part of the checking process interviewers completed an eating pattern check sheet for each 

respondent at the dietary interview (F2, Appendix A). This collected information which would be 

of use to the interviewer when checking the dietary record, for example respondents’ usual 

eating pattern on weekdays and at weekends, the types of certain common food items eaten, 

such as milk, bread and fat spreads, and the number of drinks, crisps and savoury snacks, 

biscuits, sweets and dietary supplements they had each day. This check sheet was designed to 

alert the interviewer to marked changes in the dietary record from day to day, such as a decline 

over time in the number of snacks or drinks being recorded, which could then be checked at the 

next call. This information was recorded on a paper form rather than in the CAPI program so 

that the interviewer could use it to check diary entries during the recording period. 

7 Coding 

Interviewers were responsible for coding the food diaries so they could readily identify the level 

of detail needed for different food items, and probe for missing detail at later visits to the 

household. They were therefore trained in recognising the detail required for coding foods of 

different types at the briefing and by exercises they completed before and during the briefing. 

After the interviewers had coded the entries in the dietary records, ONS headquarters coding 

and editing staff checked the documents. ONS nutritionists carried out initial checks for 

completeness of the dietary records, dealt with specific queries from interviewers and coding 

staff and advised on and checked the quality of coding, with advice from Food Standards 

Agency nutritionists. They were also responsible for converting descriptions of portion sizes to 

weights, and checking that the appropriate codes for recipes and new products had been used. 

Interviewers were responsible for coding the food diaries before returning them to ONS. This 

enabled them readily to identify the level of detail needed for different food items, and probe 

for missing detail at later visits to the household. At each checking call interviewers took away 

completed diary pages to be coded; any additional information needed to code the food item 

was asked for at the next visit. 

The first diary returned by each interviewer received a 100% check by ONS nutritionists, which 

included checks on all aspects of the diary, including coding, recorded weights and descriptions 

8

of items consumed. Feedback was given to interviewers on the quality of their coding and 

probing. 

Codes were assigned to identify food items, brand (for selected food types only) and the food 

source. Any item which could not be coded, for example because it was a new product or a 

home-made recipe that did not appear in the food code list, was ‘flagged’ for the attention of 

the nutritionists at ONS. 

ONS nutritionists and coders, advised by the Food Standards Agency, completed the coding 

of the diaries and for certain food items carried out a 100% coding check on each item. All 

food codes were checked for the following items: soft drinks, yogurts, artificial sweeteners, 

liver and liver products and vitamin and mineral supplements. As a further quality check on 

food coding, as the food code was keyed into the data entry program the text description of 

the food item was displayed on the screen so that the code could be visually checked against 

the diary entry. 

7.1 Food code list 

A food code list giving code numbers for about 3500 items and a full description of each item 

was prepared by nutritionists at the Food Standards Agency and the ONS for use by the 

interviewers. The list was organised into sections by food type, for example milk and cream, soft 

drinks, breakfast cereals, fruit, vegetables and different types of meat. Interviewers were 

provided with a hard copy of this list and an alphabetical index to help them find particular foods. 

A page from the food code list is reproduced in Appendix A. The food code list was updated 

after each wave, to take account of new products eaten by the respondents that became 

available during the fieldwork period, and interviewers working on subsequent waves sent a 

revised list. By the end of survey the food code list contained over 6,000 food codes. A number 

of additional check lists were prepared for interviewers by ONS and the Food Standards Agency 

which helped interviewers correctly code particular food groups which required a lot of detail, for 

example for savoury snacks and fats used for spreading and cooking. A separate list of raw 

foods not expected to occur in food diaries but used in recipes, for example raw chicken, was 

also provided for use by the ONS nutritionists. 

It was necessary to collect very detailed information about all items consumed in order to 

meet the aims of the survey. This level of detail is required to provide accurate information 

on food and nutrient intakes for respondents, to relate these to physiological measures and 

to be able to characterise those respondents with nutrient intakes above and below average 

values. Only with this detailed information could the correct food code, with its associated 

9

nutrient composition data, be assigned to the item consumed. For example, detailed 

information on the types of fat spreads used by the respondent was needed in order to 

assign the correct food code according to the different types of fatty acids the spread 

contained. 

In order to code food items to the required level of detail the following types of information were 

required: 

• the form in which the food was bought, for example whether it was fresh, frozen or 

canned 

• whether the product was low fat and whether any fat had been trimmed or skimmed from 

meat or meat dishes 

• the cooking method, for example whether the food item had been boiled, microwaved, 

baked, grilled, roasted or fried, and if fat was added in cooking the type of fat used 

• whether there were any inedible leftovers, such as bones in meat or fish, or stones in 

fruit 

• whether a coating was used for fish and meat, and whether sauces and gravies were 

thickened 

• whether foods had been sweetened and, if so, whether sugar or an artificial sweetener 

had been used 

• whether soft drinks were low calorie or decaffeinated; whether they were bottled or 

canned 

• whether fruit juices were UHT, pasteurised or freshly squeezed 

• whether dairy products were full or reduced fat 

• details of the type of fat and flour used in home-baked items 

• whether products such as cheese, fish and meat were smoked or not. 

Interviewers were provided with a prompt card as an aide-mémoire for the kind of detail needed 

in order to code different food types (F1, Appendix A). 

The food code list included a number of different codes for tap water, which were assigned 

according to whether the water was used as a diluent, or drunk as plain water. For example, 

different codes distinguished tap water used to dilute concentrated soft drinks, low calorie and 

not low calorie, used to make up instant coffee, used to make up dried milk and used to make up 

instant beverages such as Horlicks and Ovaltine. Although the nutrient information attached to 

each food code for tap water is the same, by having different food codes it is possible to 

10

determine the total volume of liquids of different types drunk by respondents, for example total 

amounts of diluted soft drinks, instant coffee and plain water. 

For any new products not on the food code list, the nutritionists contacted the manufacturer to 

obtain the nutrient information in order to decide whether an existing food code could be used or 

if a new food code was needed. 

7.2 Composite and recipe items 

Composite items which could be split into their constituent parts 

Where foods could be split into their individual components they were weighed, recorded and 

then coded separately, for example a cup of tea as tea infusion, milk and sugar; a sandwich as 

bread, spread and filling(s). 

If such composite items had not been split and weighed separately then the interviewer recorded 

an estimate of the quantity of each of the constituent parts; this could be a relatively standard 

amount, such as the number of slices of bread, or could involve a description of the quantity or 

relative proportions of each component, for example the quantity of each vegetable in a mixed 

salad. Using this information the ONS nutritionists apportioned the total weight between the 

components of the dish. The components of the composite dish were coded in the normal way. 

Recipe items 

Diary keepers were asked to record recipes, ingredients with brand names and their quantities, 

for most home-made dishes, such as chicken casserole or apple crumble. Where such dishes 

were included in the food code list they were identified by 'R' preceding the code number; this 

indicated that their nutrient values were based on standard recipe ingredients. The ONS 

nutritionists individually checked each recorded recipe and the type and proportions of 

ingredients used were compared with those of the standard recipe to which the food code 

referred. If the ingredients differed from the standard recipe in a way that was nutritionally 

significant the existing food code was not used. A new food code was allocated to the item and 

the ONS nutritionists recorded the recipe for each new food code. This comprised the gram 

weight for each ingredient, percentage vitamin losses for each ingredient where appropriate 

and, for a cooked dish, a percentage water loss for the whole dish. Each new recipe was 

added to the nutrient databank by the Food Standards Agency and the nutrient content 

calculated (see Appendix H). 

Where recipe items were eaten away from the home, for example lasagne eaten at a restaurant, 

and it was not possible to establish details of the ingredients, the standard food code for that 

11

item was used. However, interviewers were encouraged to collect details of ingredients used in 

such recipes wherever possible as this information enabled items to be coded appropriately. 

Codes were also included in the food code list for menu items purchased from national fast-food 

chains, for example McDonalds, where data on the nutritional content of the foods are available. 

7.3 Brand information 

Brand information was recorded for all pre-packaged foods. For some food items, for example, 

confectionery, biscuits and some breakfast cereals, the brand name was needed in order to 

code the food item correctly. 

Artificial sweeteners, herbal and fruit teas, fruit juices and soft drinks and bottled water were the 

only food items to be brand coded. 

7.4 Coding food source 

As noted in Chapter 1 there is interest in the contribution made to the total nutrient intake of 

respondents by foods from different sources. It was therefore necessary to ‘source’ code 

food items. The source codes identified where the food item was eaten, for example at 

home, at work or elsewhere, when it was eaten and where the food came from, for example 

home, work, takeaway outlet, or other retail outlet. These codes allow us to identify 

separately, for example, food eaten at commercial catering establishments from food eaten 

in the work canteen. Food source coding was at plate entry level, rather than at individual 

food level, and where items on the same plate came from different sources, for example 

some items from a ‘takeaway’ and some from the home food store, the food source code 

was allocated on the basis of the source of the main food item(s) on the plate. Only food 

eaten out of the home was coded for food source (FC8, Appendix A). 

8 Data entry and editing 

After the interviewers had coded the entries in the dietary records, ONS headquarters coding 

and editing staff checked the documents. ONS nutritionists carried out initial checks for 

completeness of the dietary records, dealt with specific queries from interviewers and coding 

staff and advised on and checked the quality of the coding, with advice from the Food Standards 

Agency nutritionists. They were also responsible for converting descriptions of portion sizes to 

weights and checking that the appropriate codes for recipes and new products had been used. 

Dietary information was keyed by the coding and editing team into an intelligent keying program 

which incorporated initial edit checks at the point of data entry. At this stage the weight of each 

12

food item consumed was automatically calculated by subtracting the weight of any leftovers from 

the weight of food served. Where a combined weight was given for a number of leftover items 

the total weight of leftovers was divided among the food items indicated as being leftover, usually 

in proportion to the served weights of those items. The keying program incorporated checks to 

identify food items where the weight of food consumed was outside a specified range; such 

cases were individually checked by the nutritionists and any errors corrected. 

Checks were run to identify cases where the intake of any nutrient was outside the expected 

range for normal intakes, although in most cases only a maximum value could be specified; 

again such cases were individually checked by the ONS nutritionists and any errors corrected. 

The Food Standards Agency supplied range information for both food weights and nutrient 

intakes. Consistency checks between the dietary and questionnaire data were also carried out at 

this stage. 

13








3 Gregory JR, Lowe S, Bates CJ, Prentice A, Jackson LV, Smithers G, Wenlock R, Farron M. 


diet and nutrition survey. TSO (London, 2000) 

4 Fehily AM. Epidemiology for nutritionists: four survey methods. Hum Nutr: App Nutr. 1983; 

37A: 419-425. 

5 Bingham SA. The Dietary assessment of individuals: methods, accuracy, new techniques and 

recommendations. Nutr Abstr Rev. (series A) 1987; 57:10; 705-742. 

6 Medical Research Council, Environmental Epidemiology Unit. The Dietary Assessment of 

Populations. Southampton 1983. Southampton (1984) (Conference Proceedings: Scientific 

Report No 4). 

7 nd 

Ministry of Agriculture, Fisheries and Food. Food Portion Sizes. 2 Ed. HMSO (London, 

1993). 

8 



9 

ONS nutritionists had final responsibility for identifying cumulative weights as part of the HQ 

checking and coding procedures. 

14

Appendix G 

Food types, main and subsidiary food groups 

Food types consist of one or more food groups. 

Food groups are expressed as integers. 

Subsidiary food groups are integers with an alphabetical suffix. 

1 Pasta, rice and other miscellaneous cereals 

1A Pasta all types - dried, fresh and canned; including 

egg noodles, macaroni cheese, ravioli, canned 

spaghetti bolognaise 

1B Rice fried and boiled, savoury rice, egg fried rice, rice 

flakes, rice flour. (Not rice pudding) 

1C Pizza all types - thin & crispy, deep pan, French bread 

1R Other cereals includes flour, bran, oats, dry semolina, 

papadums, dumplings, Yorkshire pudding 

2 White bread 

2R White bread sliced, unsliced, toast, fried; includes French 

stick, milk loaf, slimmers, pitta bread, rolls, 

chappatis, soda bread 

3 Wholemeal bread 

3R Wholemeal bread sliced, unsliced, toast, fried; includes chappatis, 

pitta bread, rolls, hi-bran bread, wholemeal soda 

bread 

4 Other breads 

4A Softgrain bread sliced, unsliced, toast, fried, rolls, 

fortified and not fortified 

4R Other breads sliced, unsliced, toast, fried; includes brown, 

granary, high fibre white, rye bread, gluten free, 

garlic bread, continental breads e.g. ciabatta, 

oatmeal bread, Vitbe, Hovis, crumpets, English 

muffins (white & wholemeal), pikelets, brown 

and granary rolls, bagels, brioche, naan, 

paratha

5 Wholegrain and high fibre breakfast cereals 

5R Wholegrain and high fibre all with non-starch polysaccharide (Englyst fibre) 

breakfast cereals of 4g/100g or more, e.g. All Bran, muesli, 

Shredded Wheat. Includes porridge & Ready 

Brek 

6 Other breakfast cereals 

6R Other breakfast cereals all with non-starch polysaccharide (Englyst fibre) 

of less than 4g/100g, e.g. cornflakes, Coco 

Pops, Sugar Puffs. Includes Pop Tarts 

7 Biscuits 

7R Biscuits all types, sweet and savoury; includes cream 

crackers, flapjacks, breadsticks, crispbread, 

cereal crunchy bars, ice cream cornet 

8 Buns, cakes, pastries and fruit pies 

8A Fruit pies all types, one and two crusts; includes apple 

strudel, individual fruit pies from takeaways 

8R Buns, cakes and pastries includes Danish pastries, currant bun, 

doughnuts, eccles cakes, bakewell tarts, jam 

tarts, scones (sweet and savoury), sponge 

cakes, fruit cakes, eclairs, currant bread, malt 

loaf, gateaux, pastry, mince pies, sponge 

fingers, scotch pancakes, croissants, custard 

tart, lemon meringue pie 

9 Puddings 

9A Cereal-based milk puddings rice pudding (including canned), custard (not 

egg custard), Angel Delight, blancmange, 

confectioners custard, semolina, sweet white 

sauce 

9B Sponge puddings steamed, canned, suet pudding, jam roly poly, 

sponge flan, upside down pudding 

9R Other cereal-based puddings includes trifle, fruit fritters, pancakes, crumble, 

bread pudding, cheesecakes, tiramisu, rum 

baba, Christmas pudding 

Food Type: Cereals and cereal products (Groups 1-9) 

10 Whole milk

10R Whole milk all types of cow's milk including pasteurised, 

UHT, sterilised, Channel Island 

11 Semi-skimmed milk 

11R Semi-skimmed milk all types of cow's milk including pasteurised, 

UHT, sterilised, canned, milk with added 

vitamins 

12 Skimmed milk 

12R Skimmed milk all types of cow's milk including pasteurised, 

UHT, sterilised, canned, milk with added 

vitamins, Vital, Calcia 

13 Other milk and cream 

13A Infant formula 1 

13B Cream all types, including imitation cream, aerosol, 

dream topping, Tip Top, creme fraiche 

13R Other milk 3 includes soya alternative to milk, goats, sheeps, 

evaporated, condensed, dried milk, milk shake, 

coffee whitener, buttermilk, flavoured milk drink 

14 Cheese 

14A Cottage cheese includes diet and flavoured 

14R Other cheese all types, including hard, soft, cream cheese, 

15 Yogurt, fromage frais and other dairy desserts 

15A Fromage frais includes fromage frais mousse, Quark 

15B Yogurt all types including soya, goats, sheeps, yogurt 

mousse, yogurt drink, frozen yogurt, custard 

style yogurt, Greek yogurt 

15R Other dairy desserts includes chocolate and fruit cream desserts, 

mousse, milk jelly, junket, egg custard, 

buttermilk desserts, fruit fools, creme caramel 

53 Ice Cream 

53R Ice cream all types, including non dairy, choc ices, ice 

cream desserts, ice cream containing lollies, 

milk ice lollies, low fat/low calorie ice cream 

Food Type: Milk and milk products (Groups 10-15 & 53)

16 Eggs and egg dishes 

16A Eggs includes boiled, fried, scrambled, poached, 

dried, omelettes (sweet and savoury) 

16B Egg dishes includes quiches, flans, souffles, scotch eggs, 

eggy bread, apple snow, meringue, pavlova, 

curried eggs 

Food Type: Eggs and Egg dishes (Group 16) 

17 Butter 2 

17R Butter salted and unsalted, butter ghee, spreadable 

butter 

18 Polyunsaturated margarine and oils 2 

18A Polyunsaturated margarine margarine claiming to be high in 

polyunsaturated fatty acids 

18B Polyunsaturated oils includes corn oil, sunflower oil, solid sunflower 

oil 

19 Low fat spread 2 

19A Low fat spread spreads containing 40% or less fat, claiming to 

polyunsaturated be high in polyunsaturated fatty acids 

19R Other low fat spread spreads containing 40% or less fat, not claiming 

to be high in polyunsaturated fatty acids 

20 Margarine and other cooking fats and oils not polyunsaturated 2 

20A Block margarine all hard margarine 

20B Soft margarine not tub margarine not claiming to be high in 

polyunsaturated polyunsaturated fatty acids 

20C Other cooking fats and oils, includes blended vegetable oil, suet, lard, 

not polyunsaturated compound cooking fat, dripping, olive oil, 

rapeseed oil 

21 Reduced fat spread 2 

21A Reduced fat spread, spreads containing more than 40% and less 

polyunsaturated than 80% fat, claiming to be high in 

polyunsaturated fatty acids

21B Other reduced fat spread spreads containing more than 40% and less 

than 80% fat, not claiming to be high in 

polyunsaturated fatty acids; includes spreads 

made with olive oil, rapeseed oil or fish oil 

Food Type: Fat spreads (Groups 17-21) 

22 Bacon and ham 

22R Bacon and ham including bacon and gammon joints, steaks, 

chops and rashers; all types of ham, 

pork shoulder, bacon and cheese grills 

23 Beef, veal and dishes 

23R Beef, veal and dishes includes beef and veal joints, steaks, minced 

beef, stewing steak, beef stews, casseroles, 

meat balls, lasagne, chilli con carne, beef curry, 

bolognaise sauce, shepherds pie, canned beef 

24 Lamb and dishes 

24R Lamb and dishes includes lamb joints, chops, cutlets, fillets, lamb 

curries, Irish stew, lamb casseroles and stews 

25 Pork and dishes 

25R Pork and dishes includes joints, chops, steaks, belly rashers, 

pork stews and casseroles, sweet and sour 

pork, spare ribs, roast roll 

26 Coated chicken and turkey 

26R Coated chicken and turkey chicken and turkey pieces coated in egg and 

crumb; drumsticks, nuggets, fingers, burgers 

etc. Includes Kentucky Fried Chicken, chicken 

kiev

27 Chicken and turkey dishes 

27R Chicken and turkey dishes includes roast chicken and turkey, barbecued, 

fried (no coating), curries, stews, casseroles, 

chow mein, tandoori, in sauce, spread, 

chicken/turkey roll 

28 Liver, liver products and dishes 

28R Liver, liver products and includes all types of liver - fried, stewed, grilled, 

dishes braised; liver casserole, liver sausage, liver pate 

29 Burgers and kebabs 

29R Burgers and kebabs includes beefburgers, hamburgers, 

cheeseburgers, (with or without roll) 

doner/shish/kofte kebabs (with or without pitta 

bread and salad), grillsteaks, steaklets 

30 Sausages 

30R Sausages includes beef, pork, turkey sausages, polony, 

sausage in batter, saveloy, frankfurters, 

sausage dishes 

31 Meat pies and pastries 

31R Meat pies and pastries any type of meat; includes chicken/turkey pies, 

vol-au-vents, beef pies, steak and kidney 

pudding, pork pies, veal and ham pie, pasties, 

sausage roll, meat samosas, pancake rolls 

32 Other meat and meat products 

32R Other meat and meat includes game (e.g. venison, grouse, rabbit, 

products pheasant), duck, goose, all offal (except liver), 

faggots, black pudding, haggis, haslet, meat 

paste, tongue, luncheon meats, corned beef, 

salami, pepperami, meat loaf 

Food Type: Meat and meat products (Groups 22-32)

33 White fish coated and/or fried including fish fingers 

33R White fish coated and/or cod, haddock, plaice, etc. fried without coating, 

fried including fish fingers or coated in egg and crumb, batter or flour and 

fried, grilled or baked. Includes fish fingers and 

fish cakes - fried and grilled, fried cartilaginous 

fish, scampi, filet-o-fish, cod roe fried, prawn 

balls, fish feasts, fish pancakes 

34 Other white fish, shellfish and fish dishes 

34A Other white fish and fish cod, haddock, plaice etc. poached, steamed, 

dishes baked, grilled, smoked, dried; includes curried 

fish, fish in sauce, fish pie, kedgeree 

34B Shellfish all types including mussels, prawns, crabs, 

shellfish dishes 

35 Oily fish 

35R Oily fish includes herrings, kippers, mackerel, sprats, 

eels, herrings roe (baked, fried, grilled), salmon, 

tuna, sardines, trout, taramasalata, mackerel 

pate, fish paste 

Food Type: Fish and fish dishes (Groups 33-35) 

36 Salad and other raw vegetables 

36A Carrots raw 

36B Salad and other vegetables all types of raw vegetables, including coleslaw, 

(raw) fresh herbs. Not salads made with cooked 

vegetables or potato salad 

36C Tomatoes (raw) 

37 Vegetables (not raw) 

37A Peas (not raw) includes canned, dried, mushy, frozen, mange 

tout, pease pudding canned 

37B Green beans (not raw) includes French, runner, green beans; fresh, 

canned, frozen 

37C Baked beans canned baked beans in sauce. Includes baked 

beans with additions e.g. sausages, burgers, 

pasta 

37D Leafy green vegetables includes broccoli, spinach, cabbage (all types), 

(not raw) brussels sprouts; fresh and frozen

37E Carrots (not raw) includes fresh, frozen, canned 

37F Tomatoes (not raw) includes fried, grilled, canned, sundried 

tomatoes 

37G Vegetable dishes (not raw) includes curries, pulse dishes, casseroles and 

stews, pies, vegetable lasagne, cauliflower 

cheese, vegieburgers, bubble and squeak, 

vegetable samosas, pancake rolls, ratatouille, 

vegetable fingers etc. 

37R Other vegetables (not raw) includes lentils, dried beans and pulses, 

mushrooms, onion, aubergine, parsnips, 

sweetcorn, peppers, leeks, courgettes, 

cauliflower, mixed vegetables, TVP/soya mince, 

quorn, tofu 

38 Chips, fried and roast potatoes and potato products 

38A Chips fresh and frozen, including oven and 

microwave, French fries 

38B Fried or roast potatoes roast potato, fried sliced potato with or without 

and fried potato products batter, fried waffles, croquettes, crunchies, 

alphabites, fritters, hash browns 

38R Potato products not fried croquettes, waffles, fritters, hash browns, 

alphabites, ketchips, grilled or oven baked 

39 Other potatoes, potato salads and dishes 

39R Other potatoes, potato includes boiled, mashed, baked (with or without 

salads and dishes fat), canned, potato salad, instant potato, potato 

based curries, cheese and potato pie 

42 Crisps and savoury snacks 

42R Crisps and savoury snacks includes all potato and cereal based savoury 

snacks, popcorn (not sweet), twiglets 

Food Type: Vegetables, potatoes & savoury snacks (Groups 36-39, 42)

40 Fruit 

40A Apples and pears includes raw, baked, stewed (with or without 

not canned sugar), dried, apple sauce 

40B Citrus fruit not canned includes oranges, grapefruit, limes, tangerines, 

ortaniques etc. 

40C Bananas includes baked bananas, banana chips 

40D Canned fruit in juice includes canned in water 

40E Canned fruit in syrup 

40R Other fruit, not canned includes plums, grapes, apricots (raw and 

stewed) etc. fruit pie fillings, dried fruit, fruit 

salad 

56 Nuts and Seeds 

56R Nuts and seeds includes fruit and nut mixes, salted peanuts, 

peanut butter, tahini, bombay mix 

Food Type: Fruit and nuts (Group 40 & 56) 

41 Sugars, preserves and sweet spreads 

41A Sugar all types, including golden syrup, fructose 

41B Preserves includes jam, fruit spreads, marmalade, honey, 

lemon curd 

41R Sweet spreads, fillings, includes ice cream topping sauce, chocolate 

icings spread, mincemeat, glace cherries, mixed peel, 

icing, brandy/rum butter, marzipan 

43 Sugar confectionery 

43R Sugar confectionery includes boiled sweets, gums, pastilles, fudge, 

chews, mints, rock, liquorice, toffees, chewing 

gum, sweet popcorn, ice lollies (without 

ice cream) 

44 Chocolate confectionery 

44R Chocolate confectionery includes chocolate bars, filled bars, assortments 

Food type: Sugar, preserves and confectionery (Group 41, 43, 44)

45 Fruit juice 

45R Fruit juice includes 100% single or mixed fruit juices, 

vegetable juices, canned, bottled, cartons; 

carbonated, still, freshly squeezed 

57 Soft drinks, not low calorie 

57A Concentrated soft drinks, all types including squashes and cordials 

not low calorie 3 

57B Carbonated soft drinks, all types, including tonic water. Not carbonated 

not low calorie mineral water; not alco-pops 

57C Ready to drink soft drinks, all types of still soft drinks, not carbonated 

not low calorie 

58 Soft drinks, low calorie 

58A Concentrated soft drinks, all low calorie, no added sugar, sugar free types 

low calorie 3 

58B Carbonated soft drinks, all low calorie, no added sugar, sugar free 

low calorie types, including slimline tonic water. Not 

carbonated mineral water 

58C Ready to drink soft drinks, all low calorie, no added sugar, sugar free 

low calorie types. Not carbonated. 

47 Spirits and liqueurs 

47A Liqueurs includes cream liqueurs, Pernod, Southern 

Comfort, Tia Maria, Cherry Brandy 

47B Spirits 70 % proof spirits - brandy, gin, rum, vodka, 

whisky 

48 Wine 

48A Wine white, red, sparkling, rose 

48B Fortified wine port, sherry, champagne, vermouth 

48C Low alcohol and alcohol includes fruit juice and wine drinks 

free wine

49 Beer, lager, cider and perry 

49A Beers and lagers premium and non premium, stout, strong ale 

(bottled, draft and canned) 

49B Low alcohol and alcohol includes shandy 

free lager and beer 

49C Cider and perry includes Babycham 

49D Low alcohol and alcohol 

free cider and perry 

49E Alco-pops includes alcoholic lemonade 

51 Tea, coffee and water 

51A Coffee (made up) includes instant and leaf bean, decaffeinated, 

vending machine with whitener, coffee essence 

51B Tea (made up) infusion, instant, decaffeinated, vending 

machine with whitener 

51C Herbal tea (made up) includes fruit teas 

51D Bottled water includes carbonated and still, herbal tonics, (not 

sweetened drinks or tonic water) 

51R Tap water includes tap water as a drink or used as a 

diluent for powdered beverages only. Includes 

filtered tap water. Not water as a diluent for 

concentrated soft drinks, instant coffee or 

instant tea 

Food type: Total beverages 4 (Group 45, 47-49, 51, 57-58) 

50 Miscellaneous 

50A Beverages (dry weight) 5 includes drinking chocolate, cocoa, ovaltine, 

horlicks, malted drinks etc. 

50B Soups 3 includes homemade, dried, condensed, cartons, can 

50R Savoury sauces, pickles, includes white sauces, cook in sauces, sauce 

gravies, condiments mixes, tomato ketchup, pickles, chutney, 

stuffing, gravy, mayonnaise, salad cream, dried 

herbs, spices

52 Commercial toddlers foods and drinks 1 

52A Commercial toddlers drinks includes powdered, concentrated and ready to 

drink beverages specifically manufactured for 

young children 

52R Commercial toddlers foods includes instant and ready to eat foods 

specifically manufactured for young children 

Food type: Miscellaneous (Groups 50 & 52) 

54 Dietary supplements 

54A Tablets and capsules vitamin and mineral tablets and capsules; 

includes cod liver oil and other oil based 

capsules 

54B Oils and syrups includes cod liver oil etc (not capsules), malt 

extract, multivitamin syrups, iron syrups and 

tonics 

54C Drops and powders includes cold relief powders with vitamin C, 

multivitamin drops 

54R Nutritionally complete liquid or powdered supplement drinks containing 

supplements protein/fat/carbohydrate plus vitamins/minerals. 

Includes Complan, Build Up, Fortisip, Ensure, 

Provide, Fresubin 

55 Artificial sweeteners 

55R Artificial sweeteners includes granulated table top sweeteners, 

tablet, liquid or mini cube sweeteners


1 Infant formula (13A) was consumed by none of the respondents in the survey and 

commercial toddlers foods and drinks (52) each by one respondent. They do not, 

therefore, appear in the food consumption tables provided in volume 1. 

2 Fats and oils used in cooking are reported with the food they are cooked with. 

3 Concentrated soft drinks, dried milk and dried soups are reported as made up. 

4 Food type ‘beverages’ does not include powdered beverages (subsidiary group 50A). 

5 Subsidiary group 50A covers only the dry weight of the powdered beverage. The water 

or milk used to make up the beverage is reported elsewhere.

Appendix H 

The nutrient databank and details of nutrients measured 

1 The nutrient databank 

Intakes of nutrients were calculated from the records of food consumption using a 

specially adapted nutrient databank. The nutrient databank was originally developed 

for the Ministry of Agriculture, Fisheries and Food 1 for the Dietary and Nutritional 

Survey of British Adults 2 . It was updated for the National Diet and Nutrition Surveys 

of children aged 1½-4½ years 3 , people aged 65 years and over 4 , young people aged 

4-18 years 5 , and was revised again for this survey of adults aged 19 to 64 years. 

Many nutrient values were updated, and some new codes were added to 

accommodate new products that had become available. The databank now contains 

nutritional information on over 7,000 foods and drinks, including manufactured 

products, home-made recipe dishes and many types of dietary supplements. 

Each food on the databank has values assigned for 54 nutrients and energy. The 

nutrient values assigned to the foods in the databank are based on data from the 

Food Standards Agency’s rolling programme of nutrient analysis of foods. These 

data are also incorporated into McCance and Widdowson’s The Composition of 

Foods 6 and its supplements. New analytical values for bread, cheese, various ice 

creams and desserts, ethnic takeaway foods, yogurt, fromage frais and various milks 

and creams were incorporated for this survey. Data obtained from food 

manufacturers were also used in the databank, as was nutritional information given 

on labels. All data were carefully evaluated before being incorporated onto the 

databank. 

In order to calculate the nutrient intakes from the consumption data it is important 

that there are no missing nutrient values on the databank. For some foods reliable 

information was not available for all nutrients. Therefore it was sometimes necessary 

to estimate values for foods for which there were few available data, by referring to 

similar foods. For home-made dishes and manufactured products for which no data 

were available, nutrients were calculated from their constituents using a computer 

recipe program that allows adjustments to be made for weight and vitamin losses in 

cooking.

During the survey fieldwork period the range of foods included in the databank was 

extended as new products and recipe dishes with different nutrient contents were 

consumed. For each new product or recipe dish a decision was made by the survey 

nutritionists, with advice from Food Standards Agency nutritionists, as to whether it 

required a new code, based on the nutritional composition compared with that of 

existing codes and the quantity consumed. 

Information on dietary supplements was also included in the nutrient databank. Full 

details of the brand name, form, strength and quantity of each supplement taken 

were collected in the dietary record. A supplement was given a new code if it 

contained different levels of nutrients from existing supplement codes. 

Further details of the nutrient databank have been published 7 . 

2 Details of nutrients measured and units 

Nutrient Units 

water (g) 

sugars (g) total sugars, expressed as monosaccharide 

starch (g) expressed as monosaccharide 

non-starch polysaccharides (g) expressed as Englyst method 8 

energy (kJ) (17 x protein) + (37 x fat) + (16 x carbohydrate) 

+ (29 x alcohol) 

energy (kcal) (4 x protein) + (9 x fat) + (3.75 x carbohydrate) 

+ (7 x alcohol) 

protein (g) 

nitrogen (g) 

fat (g) 

carbohydrate (g) sum of sugars plus starch, expressed as 

monosaccharide equivalent 

alcohol (g) 

sodium (mg) 

potassium (mg) 

calcium (mg) 

magnesium (mg) 

phosphorus (mg) 

iron (mg)

haem iron (mg) 

non-haem iron (mg) 

copper (mg) 

zinc (mg) 

chloride (mg) 

iodine (µg) 

manganese (mg) 

retinol (µg) all trans retinol equivalents 

total carotene (µg) ß carotene equivalents 

α-carotene (µg) 

ß-carotene (µg) 

ß-cryptoxanthin (µg) 

thiamin (mg) 

riboflavin (mg) 

niacin equivalent (mg) niacin + (tryptophan / 60) 

vitamin B 

6 

(mg) 

vitamin B 

12 

(µg) 

folate (µg) 

pantothenic acid (mg) 

biotin (µg) 

vitamin C (mg) 

vitamin D (µg) 

vitamin E (mg) α-tocopherol equivalents 

fatty acids 

saturated (g) 

cis monounsaturated (g) 

cis n-3 polyunsaturated (g) 

cis n-6 polyunsaturated (g) 

trans fatty acids (g) 

cholesterol (mg) 

sugars 

glucose (g) 

sucrose (g) 

fructose (g) 

lactose (g)

maltose (g) 

other sugars (g) includes oligosaccharides 

non-milk extrinsic sugars (g) includes all sugars in fruit juices, table sugar, 

honey, sucrose, glucose and glucose syrups added 

to food + 50% of the sugars in canned, stewed, 

dried or preserved fruits 9 

intrinsic and milk sugars (g) includes all sugars in fresh fruit and vegetables 

+ 50% of the sugars in canned, stewed, dried or 

preserved fruits + lactose in milk. 


1 Responsibility for the nutrient databank transferred from MAFF to the Food 

Standards Agency on its establishment in April 2000. 

2 Gregory J, Foster K, Tyler H, Wiseman M. The Dietary and Nutritional Survey of 

British Adults. HMSO (London, 1990). 

3 Gregory JR, Collins DL, Davies PSW, Hughes JM, Clarke PC. National Diet and 

Nutrition Survey: children aged 1½ to 4½ years. Volume 1: Report of the diet and 

nutrition survey. HMSO (London, 1995). 

4 Finch S, Doyle W, Lowe C, Bates CJ, Prentice A, Smithers G, Clarke PC. National 

Diet and Nutrition Survey: people aged 65 years and over. Volume 1: Report of the 

diet and nutrition survey. TSO (London, 1998). 

5 Gregory JR, Lowe S, Bates CJ, Prentice A, Jackson LV, Smithers G, Wenlock R, 

Farron M. National Diet and Nutrition Survey: young people aged 4 to 18 years. 

Volume 1: Report of the diet and nutrition survey TSO (London, 2000). 

6 Holland B, Welch AA, Unwin ID, Buss DH, Paul AA, Southgate DAT. McCance and 

Widdowson's The Composition of Foods. 5th edition. Royal Society of Chemistry 

(Cambridge, 1991). 

7 Smithers G. MAFF's Nutrient Databank. Nutr & Fd Science 1993; 2: 16-19. 

8 Englyst HN and Cummings JH. An improved method for the measurement of 

dietary fibre as the non-starch polysaccharides in plant foods. J Assoc Off Anal 

Chem 1988; 71: 808-814. 

9 

Buss DH, Lewis J, Smithers G. Non-milk extrinsic sugars. J Hum Nutr Diet 1994; 7: 

87.

Appendix I Physical Activity Diary Coding Guide for 

Occupations 

Note: These codes are a guide to what occupations should be coded under which 

activity level - if an occupation is not listed or does not seem to fit within the 

descriptions given, please call research for advice. 

Code 1 – very light/light occupations 

Code 2 – moderate occupations 

Code 3 – hard occupations 

VERY LIGHT/LIGHT OCCUPATIONS - AVERAGE 1.5 METS 

– OCCUPATION ACTIVITY CODE 1 

Very light occupations involve mainly sitting, including office or clerical work, 

the use of light tools, light assembly or repair. 

Chemistry lab work 

Factory work – very light (involving mainly sitting) 

Office or clerical work 

Printing 

Student – including subjects with no aspect of physical activity, mainly attending 

lectures and reading or studying 

Typing – including electrical, manual or computer 

Light occupations involve mainly standing or walking, but no heavy lifting or 

carrying, including operating automated machinery. 

Cleaning – light (including mainly dusting, straightening up, emptying rubbish bins) 

Cooking or food preparation 

Factory work – light (involving mainly standing or walking) 

Machine tooling, working with sheet metal 

Laundry work 

Repair work (including electrical) 

Shoe repair 

Tailoring – including cutting, hand or machine sewing 

1

MODERATE OCCUPATIONS - AVERAGE 4.0 METS 


Occupations that involve mainly walking, lifting or carrying light loads 

Carpentry 

Cleaning work – hard (including mainly scrubbing floors, sweeping, washing windows, 

mopping) 

Delivery work – light (mainly driving and the lifting of light loads) 

Electrician 

Factory work – moderate (involving mainly lifting, carrying light loads or operating 

heavy machinery) 

Locksmith 

Masseuse 

Painting and decorating, including hanging wallpaper 

Plumbing 

Police work 

Farming – light (including feeding small animals, shovelling grain) 

HARD OCCUPATIONS - AVERAGE 6.0 METS 


Occupations that involve mainly hard physical labour 

Coal mining 

Delivery work – hard (mainly walking, lifting and carrying heavy loads) 

Factory work – hard (involving mainly carrying heavy loads, shovelling, rolling steel) 

Farming – hard (including baling hay, poultry work, forking straw bales) 

Fire fighter 

Labourer – any job involving carrying heavy loads, shovelling, digging 

Road or house construction (including driving heavy machinery) 

Using heavy power tools e.g. pneumatic drill 

Any other occupations need to be classified as very light/light, moderate or hard at 

interviewer’s discretion 

2

Appendix I Physical Activity Diary Coding Guide 

Activities marked with an asterisk * are coded under more than one intensity level 

Any activities not included on this list need to be classified as light, moderate or 

hard/very hard at the interviewer’s discretion, by comparing the activity with those listed 

under each level of intensity. 

If you are not sure whether an unlisted activity should be light, moderate or hard/very 

hard, use the following guidelines: 

• think about the amount of body movement involved in the activity – if it 

involves not very much body movement or slow body movement, code the 

activity as light 

• if the activity involves more body movement and/or quickly, then check the 

whether the respondent answered ‘Yes’ or ‘No’ to the question ‘Did doing 

this activity make you out of breath or sweaty?’ 

• if the answer is ‘No’, code it as moderate; if the answer is ‘Yes’, code it as 

hard/very hard 

Note: These codes are a guide to what activities should be coded under which 

intensity level - if an activity is not listed or you are not sure how to code something, 

please call research for advice. 

1

VERY LIGHT or LIGHT ACTIVITIES - AVERAGE 1.5 to 2.5 METS 

This section has been included simply to give you some examples of very light and 

light activities. If the respondent records any of these, or any similar, activities in 

his/her diary, you do not need to key it into Blaise. 

Card or board games 

Drawing or painting 

Inactivity 

Knitting 

Listening to music 

Playing a musical instrument 

Reading for work or pleasure 

Sewing 

Sexual activity, general 

Studying (including reading, writing, note-taking, class discussion) 

Talking with friends 

Travelling as a passenger in a car 

Using a computer/playing computer games 

Watching television or videos, going to the cinema 

Writing a letter 

Bowling 

Caring for pets 

*Cleaning – light (mainly dusting, ironing, laundry, washing up or tidying up) 


*Cricket - light 

Darts 

*DIY – light (including mainly wiring, plumbing, light carpentry, sweeping) 

Driving a car, motorbike, van 

*Golf - light 

Horse riding 

*Playing with children – sitting or standing, rather than active play 

Pool, snooker 

Shopping, walking around the shops 

Table tennis 

*Walking, strolling – include with ‘walking at an average pace’ 

Working on the car 

2

MODERATE ACTIVITIES - AVERAGE 4.0 METS 

*Aerobics, step aerobics, keep fit, gymnastics - light 

*Badminton - light 

Canoeing 

Child care activities – including mainly grooming, feeding, bathing, occasional lifting of 

child 

*Cleaning – hard (mainly scrubbing floors, sweeping, washing windows, mopping) 

Coaching sports (including football, hockey, rugby, netball, softball, swimming) 

*Cricket - heavy 

*Cycling - light 

*Dancing (including disco, line or step) - light 

*DIY – hard (mainly refitting a kitchen, or bathroom, laying concrete, sawing wood) 

Gardening 

*Golf – heavy 

*Netball - light 

Painting, plastering, home repair 

*Playing with children – walking or running 

*Rounders - light 

*Softball - light 

Stretching exercises 

*Swimming - light 

Tai Chi 

Volleyball 

*Walking briskly 

Yoga 

3

HARD or VERY HARD ACTIVITIES - AVERAGE 6.0 to 10.0 METS 

*Aerobics, step aerobics, keep fit, gymnastics - heavy 

Athletics 

Backpacking 

*Badminton - heavy 

Basketball 


*Cycling - heavy 

*Dancing (including disco, line or step) – heavy 


Hockey – field or ice 

Ice skating 

Jogging 

Martial arts – including judo, karate, kick boxing, jujitsu 

*Netball - heavy 

Rock or mountain climbing 

*Rounders - heavy 

Rowing 

Rugby, touch rugby 

Running 

*Softball - heavy 

Squash 

*Swimming – heavy 


Weight lifting or weight training 

4

Appendix I Physical activity 


This appendix describes in detail the methodology for collecting information on physical 

activity for adults aged 19 to 64 years. The main purpose in collecting this information was 

to allow an investigation of the relationships between dietary intakes, particularly energy 

intake, body composition, that is body mass index, and physical activity levels. If the body 

does not use all the energy it takes in as food for activity, growth, thermogenesis etc, then it 

will be stored. Over time this will lead to an increase in body weight, which if it continues 

leads to an increased risk of obesity. The risk of cardio-vascular disease increases with 

obesity and many other illnesses and conditions are related to being overweight 1 . This 

survey provided the opportunity to relate activity levels to energy intake and body size. 

Details are given of how the activities that respondents participated in were coded, of the 

data editing process and quality checks performed and of the derivation of different 

measures of physical activity level. Possible sources of both over and under-estimation in 

activity level are identified and finally differences in the methodology for collecting physical 

activity information between this survey and the Health Survey for England 2 are described. 

2 Data collection methodology 

2.1 Overview 

In line with previous NDNS studies it was agreed that collecting information on physical 

activities from respondents over a seven-day period by retrospective questioning was likely 

to be unreliable and that record keeping would be likely to provide more complete and 

accurate information. 

One objective of the NDNS feasibility study was to develop and trial a method of assessing 

habitual physical activity. This included asking some lifestyle activity questions as part of the 

dietary interview and asking respondents to do ‘same day recall of physical activity’ in a diary 

during each day of the seven-day dietary recording period. The physical activity diary was 

adapted from that used in the NDNS of young people who are generally more active than 

most adults (see Appendix C). 

1

Physical activity data was collected over the same seven-day recording period as the dietary 

diary. Information on activities was recorded in the ‘Diary of Physical Activity and Eating and 

Drinking Away from Home’, the ‘Eating Out’ diary (see Appendix A). 

At the dietary interview the respondent was shown how to complete the diary and taken 

through what they had done on the previous day to demonstrate how to record the 

information. Respondents were told to record only activities that were not part of their 

everyday work. For example, a gardener should not record heavy gardening activities that 

he or she did as part of his/her everyday job because these were counted as part of the time 

he/she spent working that day. Respondents were asked to record the total time that they 

spent on an activity that day. If the activity was done more than once then the individual 

times were added together. This means that information on the number of activity occasions 

cannot be obtained from the data. 

At each visit interviewers checked the entries in the diary with the respondent to probe for 

any activities that had been overlooked, and to collect any additional information need to 

code the activities. The interviewer also checked that any time spent in related activity, for 

example time travelling to and from the activity, changing clothes, or taking a break from the 

activity were not included in the time that was recorded. Entries were also checked where 

the respondent might have recorded an activity twice. For example, walking and pushing a 

child in a pushchair. This should have been recorded as active childcare and not also as 

time spent walking. 

2.2 Information collected 

In order to collect complete data on physical activity, information on three dimensions of 

physical activity was required, on duration, intensity and frequency. This information was 

used to calculate an activity score which can be used as an indicator for energy expenditure 

(see section 3.1 below). 

2.2.1 First page of the diary day 

The first page for each day collects information about: 

• which day it is, the date and the recording day 

• time spent in bed asleep 

• whether they were at work that day (including paid and unpaid work) 

• if at work, time spent at work (in their main job and any second job) 

2

• whether they went to college that day 

• if at college, time spent at college 

• any other time spent sleeping during the day, for example napping 

• an opinion question asking them to assess whether they were more active, about 

as active or less active than usual that day. 

Time spent sleeping per 24 hour day 

To allow the hours of sleep to be calculated, all respondents recorded the time they went to 

bed and got up on each of the seven recording days. Respondents were also asked to 

record any other time they had spent sleeping during the day. 

To calculate the time spent sleeping on the 7 th day of the diary period the respondent was 

asked to record the time they went to bed on the last day. This was recorded on the front 

cover of the diary. 

Interviewers were briefed to explain to respondents who worked night shifts that the question 

‘what time did you go to bed last night?’ meant ‘what time was it the last time you went to 

bed?’. 

When the data were keyed the program checked that the 24-hour clock was used. 

Whether the respondent was at work and/or college on each diary day 

As part of the post-dietary record interview all respondents were asked if they had done any 

paid or voluntary work during the dietary recording period. For each job, up to two, they 

were asked to describe the kind of tasks they did on a day-to-day basis. The interviewer 

probed whether the job involved mainly sitting and/or use of light tools, or mainly standing 

and/or walking, or mainly walking, lifting or carrying light loads, or mainly hard physical 

labour. The interviewer used this information to code the activity level of the occupation as 

very light/light, moderate or hard work. This coding was completed by the interviewer at 

home using the occupation activity coding guide, which is reproduced at the end of this 

appendix. 

In the diary information was collected from all respondents for each diary day about whether 

they were at college and/or work. If they were, they were asked to record how long they had 

spent at college/work that day. The diary allowed the respondent to record time spent at up 

3

to two different jobs. The interviewer checked that all break times had been excluded from 

time recorded as being at work. 

In deriving an activity score, time spent at work was combined with the intensity information 

derived at the post-dietary interview (see section 3.1 below). 

2.2.2 Second page of the diary day 

The second page for each day collected information about: 

• time spent walking at an average pace 

• time spent walking briskly 

• time spent on a range of listed activities – light and heavy housework, gardening, 

DIY jobs and active caring 

• time spent on any similar activities. 

Respondents were asked to record only activities they had done for at least 10 minutes. 

Time was recorded to the nearest ten minutes. 

Respondents were asked to give a few details about each of the activities they had done. 

Interviewers used this information to check whether the activity was correctly classified by 

intensity. The information was also used to help code the activity level of ‘other’ activities the 

respondent had listed. 

2.2.3 Third page of the diary day 

The third page for each day collected information about: 

• time spent on a range of listed sports and leisure activities 

• whether the respondent had got ‘out of breath or sweaty’ doing the activity, to help 

establish the intensity of the activity 3 

• time spent on any other similar activities and whether these had made the 

respondent ‘out of breath or sweaty’. 

Respondents were asked to record only activities they had done for at least 10 minutes. 

Time was recorded to the nearest ten minutes. 

4

2.4 Coding the intensity level for physical activities 

Energy expenditure data for many activities have been established, most through research 

on adult subjects. Data from existing research 4 were used to estimate the intensity level for 

each activity on the prompted list and to develop the Physical Activity Diary Coding Guide for 

interviewers which is reproduced at the end of this appendix. 

This Physical Activity Diary Coding Guide provided the interviewer with a list of activities by 

intensity level to assist them in checking that any ‘other’ activities recorded by the 

respondent had been correctly classified. Interviewers checked for duplicate entries, that is 

activities recorded in both the prompted list and in the list of ‘other’ activities. 

2.5 Editing the data on physical activities 

Interviewers entered the physical activity diary data into their lap top computer and internal 

consistency checks were applied to avoid mis-keying, for example to check that the time 

spent in all activities did not add up to more than 24 hours. 

Subsequent data editing involved further consistency checks and the examination at HQ of 

some completed activity diaries. 

Diaries were examined: 

• if, for Wave 1 of fieldwork, the case was in the top 10% of the distribution of 

calculated activity score (see section 3.1). For Waves 2 to 4 of fieldwork, those cases 

with a calculated activity score greater than the cut-off point established using the 

Wave 1 data were examined. 

• If the time spent in any ‘other’ activity was greater than 3 hours. 

• If less than 1 hour or more than 12 hours of sleep were recorded for any day. 

• If less than 60 minutes of light activity were calculated for any diary day. 

Checks were also made for duplicate entries. These were most frequent where time spent 

at work was entered both for work and either a prompted activity or an ‘other’ activity, or 

where time spent in an activity was recorded both for a prompted activity and an ‘other’ 

activity. For example, someone who worked as a childminder recording eight hours at work 

and also eight hours active childcare for the same day. Entries were only edited where 

duplication was clear and in deciding which entry to delete priority was given firstly to time at 

work, and then to activities which were on the prompted list. 

5

Further details of the editing of the physical activity data and data quality will appear in 

Volume 4 of this NDNS survey. 

3 Derived measures of physical activity 

3.1 Calculating the activity score 

Resting metabolism, defined as 1 MET, is approximately equal to an energy expenditure of 

one kilocalorie (kcal) per kilogram per hour (kcal/kg/hour). For adults an average body 

weight of 60kg is assumed and therefore for an average adult 1MET is equal to 60kcal/hour 

or 1kcal/min. For adults METs are therefore taken as numerically equivalent to energy 

expenditure. An example of how the calculated activity score is derived for one day is given 

below. 

Example of calculated activity score for one day: 

Type of activity Total time MET value for the Activity score 

spent (hours) type of activity 

Sleep 9.0 1.0 9.00 

Very light/light activities 13.5 2.0 27.00 

Moderate activities 1.0 4.0 4.00 

Vigorous/very vigorous activities 0.5 7.5 3.75 

Total 24.0 43.75 

The total for each day is taken and the average daily total energy expenditure calculated. 

The MET values for the categories are calculated as an average for the activities 

corresponding to that category. For example, vigorous/very vigorous activities have MET 

values ranging from 6.0 to 10.00. An average of 7.5 was taken based on the type of 

activities that could be coded as vigorous/very vigorous. 

Further details of the calculation of activity scores is given in Volume 4. 

4 The Health Survey for England 2 and the NDNS: physical activity methodologies 

compared 

The addition of the question asking respondents if an activity made them out of breath or 

sweaty brings the NDNS into line with other surveys that look at physical activity, such as the 

Health Survey for England and the Health Education Monitoring Survey. 

6

In the feasibility study for this NDNS, an attempt was made to validate the physical activity 

data collected by diary methodology 5 . It was found that the activity data collected by diary 

methodology provided estimates of energy expenditure that were not on average biased in 

relation to energy expenditure measured with doubly labelled water. 

In the main stage of this NDNS and in the Health Survey, physical activity data were 

collected by self-report methodology with no attempt to validate against objective measures 

such as heart rate monitoring or doubly labelled water. However there are several 

differences in methodology which should be taken into account when comparing the data: 

• the recall period for the Health Survey was longer than for the NDNS. The Health 

Survey used a seven-day recall while the NDNS used a seven-day diary, which is 

more likely to equate to a one-day recall over seven consecutive days. 

• On the Health Survey activities lasting less than 15 minutes were excluded (with the 

exception of walking where any walk lasting less than 5 minutes was excluded). On 

the NDNS, activities (including walks) lasting less than 10 minutes were excluded. 

• Data on ‘at least moderate intensity activity’ for the Health Survey were collected 

using broader categories than those used for the NDNS; the categories used in the 

Health Survey were: 

sports and exercise 

active play 

walking 

housework or gardening. 


1 

Royal College of Physicians of London. Obesity. Report. J Roy Col Phys. London 1983; 17: 3- 

58. 

2 Prescott-Clarke P, Primatesta P. (Eds.) Heath Survey for England. The Health of Young 

People ‘95-97. Volume 1: Findings. TSO (London,1998). 

3 For example, cycling leisurely along a flat road is in a different category (moderate intensity) 

to cycling off road up a hill (vigorous activity). 

4 Blair SN. How to assess exercise habits and physical fitness. In: Matarazzo JD et al (Eds) 

Behavioural Health. John Wiley & Sons (1984). 

5 Coward WA, Wright A, Bluck LJC The significance of physical activity measurements in comparisons 

between energy intake and energy expenditure in the NDNS survey, adults aged 19-64 years. MRC 

Resource Centre for Human Nutrition Research. 

7

Appendix J 

Protocols for anthropometry and blood pressure measurement 


One of the main aims of this survey is to provide anthropometric data on a representative 

sample of adults, which can be related to socio-demographic and dietary data. 

Anthropometry, the measurement of body size, weight and proportions, is an intrinsic part of 

any nutritional survey and can be an indicator of health, development and growth. Derived 

indices, for instance to assess the proportion of body weight that is fat, provide additional 

information. 

In deciding which measurements should be taken a number of factors were considered. These 

included the acceptability of the measurement to the respondent, whether there was equipment 

suitable for use in the home available, and whether interviewers could be trained to take the 

measurements accurately. 

Measurements of standing height, weight, waist and hip circumferences were taken for all 

respondents. Height and weight can also be used to calculate the Quetelet or Body Mass Index 

(weight[kg]/height[m] 2 ) or other indices which control for variations in body weight associated with 

height. The ratio of waist to hip circumference gives indirect information on the distribution of 

body fat stores. Several studies in adults have shown that the location of body fat is associated 

with health risks, in particular cardio-vascular disease 1 . This study provides normative 

information about body fat distribution in adults. 

ONS interviewers have taken measurements of height, weight, waist and hip circumferences on 

surveys of adults and young people 2, 3, 4, 5, 6 . At the main stage all interviewers were trained in 

accurate measurement techniques at personal briefings. Once trained, any interviewer working 

on a subsequent, non-consecutive wave of fieldwork attended a one-day refresher briefing 

where they were retrained in these techniques. Interviewers were able to practice the 

measurement techniques at the briefings. 

Interviewers were allowed to take the measurements at any point after the dietary interview had 

been completed; it was thought that specifying a particular time to take the measurements could 

affect response. 

1

Interviewers recorded the measurement, the date on which it was taken, and if there were any 

special circumstances which might have affected the accuracy of the measurement (see M1, 

Appendix A). The Department of Health advised on circumstances that were likely to affect the 

accuracy to such an extent that the measurement should be excluded from the analysis. This 

included, for example, the respondent being unable to keep the correct posture when standing 

height was being measured, or their hair being arranged in a ‘permanent’ style which affected 

the measurement of standing height. Each measurement was made twice, repeating the same 

protocol. 

2 Stature (height) 

Height was measured using the Leicester Height Measure 7 . This was the instrument of 

choice for the NDNS of young people aged 4 to 18 years 5 . 

The Measure consists of a base plate, four measuring rods, which slot together, two 

stabilising bars and a head plate, which slides up and down the vertical measuring rods. A 

frame on the head plate with arrows indicates the point at which the measurement should be 

read. Each rod is marked in metric (centimetres and millimetres) and imperial (feet and 

inches) units. 

The Measure was constructed and the base plate placed on a hard level surface, uncarpeted 

where possible, with the two stabilising bars against a vertical surface, such as a wall or 

door. 

The respondent was asked to remove their shoes and socks and to wear as few clothes as 

possible. If the respondent’s hairstyle was likely to affect their height they were asked to 

adjust the style. If the hairstyle could not easily be changed for the measurement, for 

example the respondent had dreadlocks or braids, then the interviewer made a note on the 

recording document and the measurement was excluded from the survey analysis. 

Interviewers were advised to contact the field office if this was likely to be a significant issue 

in their area. The interviewer would be briefed on specialised techniques for measuring 

height in these circumstances. No interviewer contacted the field office about this. 

The respondent was positioned with their feet together and flat on the base plate of the 

Measure, their arms loosely at their side, and with their head and back straight and against 

the vertical measuring rods. The respondent’s head was correctly positioned in the Frankfort 

plane 8 by the interviewer and the alignment checked using a card. Once the correct position 

2

was achieved the interviewer lowered the head plate until it just touched the top of the 

respondent’s head. The interviewer then asked the respondent to take a breath and stand as 

tall as possible, without lifting their heels off the base plate. 

After checking the respondent’s feet were still flat on the base plate and that the head was 

still in the correct position the interviewer read the measurement from the vertical rod. 

Interviewers were instructed that the arrows indicating the point of measurement had to be at 

eye level, and if necessary they should ask the respondent to step off the Measure so that it 

could be moved and this achieved. 

The measurement was recorded by the interviewer in centimetres and millimetres on the 

measurement schedule, together with an indication of any unusual circumstances which 

might have affected the measurement. 

The complete procedure was then repeated and a second measurement made. The height 

measurements were recorded on the respondent’s Record Card for them to keep (M2, 

Appendix A). 

3 Weight 

Weight was taken using Soehnle Quantratronic scales, Models 7300 and 7306, calibrated in 

100 gram units. The scales were checked for accuracy and calibrated by a specialist 

contractor prior to the start of fieldwork 9 . During the fieldwork period the batteries were 

regularly changed. 

The time of day for taking the measurement was not standardised. 

The scale was placed on a hard, level surface. If only a carpeted surface was available then 

the interviewer noted this. 

Since the scales have a memory facility, the previous weight taken needed to be cleared 

from the scale before each measurement. This was achieved by the interviewer always 

weighing something of a different weight to the respondent after each weighing. 

The respondent was asked to wear only light clothing while being weighed; heavy items of 

clothing, including shoes, trainers and jackets and any heavy jewellery, keys and money 

3

were removed where possible. A record was made of which items of clothing the respondent 

was wearing while being weighed. 

The scale was switched on and when the zero reading was displayed the respondent was 

asked to stand on the scale, with both feet fully on the weighing platform, heels towards the 

back edge, and their arms loosely at the side. While the scale was calculating the weight the 

respondent was instructed to remain still with their head forward facing. Weight was recorded 

to one tenth of a kilogram (100 grams). The respondent was then asked to step off the scale 

while the interviewer cleared the weight from the scale’s memory. The measurement was 

then repeated. 

Any unusual circumstances affecting the weight measurement were noted by the interviewer 

on the recording document. The weight measurements were recorded on the respondent’s 

Record Card for them to keep. 

4 Waist and hip circumferences 

Waist and hip circumferences were measured for respondents but interviewers were 

instructed not to attempt to measure any respondent who was chairbound or bedfast, or had 

a colostomy or ileostomy. 

In preparation for these measurements the respondent was asked to wear only light clothing 

and to have recently emptied their bladder. In particular they were asked to remove any belts 

or items in pockets that might affect only one of the circumferences and therefore change the 

ratio between the waist and hip measurements. Respondents were also asked to adjust the 

position of their clothing to try to achieve a similar thickness at both measurement positions. 

The waist is defined as the midway point between the iliac crest and the lower rib. The point 

of measurement was located by asking the respondent to bend to one side and place their 

finger at the point where their body bent. If there was more than one indentation the 

respondent was asked to identify the greatest indentation. They were then asked to 

straighten, keeping their finger in the same place; this identified the position for the tape for 

measuring waist circumference. 

An insertion tape was passed around the circumference, adjusted and checked for horizontal 

alignment 10 . Having achieved satisfactory positioning of the tape the interviewer then asked 

4

the respondent to continue breathing normally, that is, not to hold in the breath, and the 

measurement was made at the end of a normal expiration. 

The hip circumference is defined as being the maximum circumference over the buttocks and 

below the iliac crest. The insertion tape was passed around the respondent’s hip area and 

then adjusted upwards and downwards until the maximum circumference was achieved. 

After checking the horizontal alignment of the tape and that the respondent was not 

contracting their gluteal muscles the measurement was made. 

When making the measurements interviewers were told to kneel or sit at the side of the 

respondent and to make any adjustments to the tape from the side of the body. Any 

adjustments needed to the tape at the front or back of the body were made, under 

instructions from the interviewer, by the respondent being measured or another adult 

present. 

Interviewers were asked to measure the waist and hip circumference and then to repeat the 

two measures. Measurements were made and recorded to the nearest millimetre. Any factor 

which affected the measurements, such as differences in the thickness of clothing at the 

waist and hip, were recorded on the measurement schedule. The waist and hip 

measurements were recorded on the respondent’s Record Card for them to keep. 

5 Blood pressure 

Blood pressure could only be taken if written consent from the respondent to take the 

measurement was obtained 11 . Consent to notify the respondent’s GP of their participation in 

the survey and signed consent to send a record of the blood pressure measurements to the 

respondent’s GP was also sought, but if not obtained, or the respondent was not registered 

with a GP, the blood pressure measurement was taken and duty of care passed to the 

survey doctor. If the respondent did not consent to informing their GP or the survey doctor 

then a blood pressure measurement was not taken. 

Blood pressure was measured using the Dinamap 8100 oscillometric monitor 12 . This device 

was previously used to measure blood pressure on the NDNS of young people aged 4 to 18 

years 5 and the Health Survey for England 13 , and was the instrument of choice principally for 

reasons of methodological comparability between all these surveys, instrument reliability and 

ease of use. A summary review of studies comparing the Dinamap with other devices, 

including the standard mercury syphgmomanometer, was reported in the NDNS of young 

5

people aged 4 to 18 years 5 . Although the mercury sphygmomanometer is relatively cheap, it 

requires more training to use correctly than an automated device. For epidemiological 

purposes, automated devices have the advantage that observers need not be highly trained 

medical or nursing personnel 14 . ONS interviewers are easily able to learn the technique and 

the risk of inter-observer bias is reduced. 

Measurements were made on the respondent’s right arm. Three different size cuffs were 

available and each has markings to indicate, whether, after wrapping the cuff around the 

upper arm, the cuff selected is the appropriate size 15 . 

The time of day when the measurements were taken was not standardised but when 

arranging an appointment interviewers asked the respondent not to eat, drink, smoke or 

exercise in the 30 minutes prior to the measurement being made. Interviewers subsequently 

checked whether these instructions had been carried out, and if not and they were unable to 

reschedule the visit they recorded the relevant details on the measurement schedule. 

The respondent was asked to remove any jacket, jumper or cardigan they were wearing, and 

if they were wearing a garment with sleeves, to remove their right arm from the sleeve. If they 

were unwilling to comply with this, and provided their circulation was not impeded, they were 

asked to roll the sleeve so that it would be above the top edge of the cuff. 

The respondent was seated so that they were relaxed and had their feet flat on the floor. The 

right arm was rested on a support at a height that brought the antecubital fossa to 

approximately heart level. The lower edge of the cuff was placed about 2cm above the elbow 

crease and the arrow marked on the cuff placed over the brachial artery. The cuff was 

wrapped to a tightness that allowed two fingers to be inserted between it and the 

respondent’s arm at the top and bottom edges of the cuff. 

The respondent was then asked to sit quietly for about 5 minutes before the measurements 

were taken while the interviewer explained what would happen when the Dinamap was 

switched on. Three measurements were then taken at one-minute intervals, recording 

diastolic, systolic and mean arterial blood pressure and pulse rate. 

The measurements were recorded on the measurement schedule, with details of any 

difficulties that might have affected the readings. 

6

Difficulties in wrapping the cuff 

If a respondent had a particularly large arm, an appropriate circumference cuff could 

sometimes be too deep for the length of the upper arm. In these circumstances the correct 

circumference cuff was used with a note made on the measurements schedule. If a 

respondent’s upper arm increased markedly in circumference along its length, it could be 

difficult to fit the cuff evenly and correctly at both its upper and lower edges. In these 

circumstances effort was made to fit the lower edge of the cuff properly and a note was made 

on the measurements schedule. 

The three blood pressure readings were recorded on the respondent’s Record Card for them 

to keep and the interviewers were instructed not to discuss the readings with the respondent. 

If asked, interviewers suggested that the respondent should contact his or her GP or the 

survey doctor for advice and interpretation of the measurements. The blood pressure 

readings were also recorded on the consent form which was sent to the survey doctor for 

forwarding to the respondent’s GP. 

Immediately after the blood pressure measurements were taken, the interviewer sent a copy of 

the readings to the Medical Research Council Human Nutrition Research where they were 

scrutinised by the survey doctor and then sent with an appropriate covering letter to the 

respondent’s GP (see Appendix L). If the respondent did not have a GP or had not consented 

to their notification the survey doctor would feed the results back to the respondent. It was a 

requirement for obtaining approval for the protocol from the MREC and LRECs that a procedure 

for immediate reporting of seriously abnormal blood pressures to the respondent’s GP/survey 

doctor was established. Unusually high readings were defined as all three readings being 

equal to or above 160mmHg systolic pressure and/or equal to or above 95mmHg diastolic 

pressure. If the readings were unusually high the interviewer immediately delivered a copy of 

the results with a standard accompanying letter to the respondent’s GP. In order that the 

survey doctor was sufficiently informed to discuss the readings with the GP should the need 

arise, the interviewer also contacted the survey doctor by telephone, giving the respondent’s 

details, including age and weight. If the respondent had no GP or had not consented to their 

notification, then in the case of high BP readings the interviewer would inform the survey 

doctor immediately and the survey doctor would contact the respondent to discuss and 

advise him/her on what further action to take. 

7


1 Lapidus L, Bengtsson C, Larsson B, Pennert K, Rybo E, Sjöström L. Distribution of adipose 

tissue and risk of cardiovascular disease and death: a 12 year follow up of participants in the 

population study of women in Gothenburg, Sweden. Br Med J 1984; 289: 1257-1260. 

Rimm EB, Stampfer MJ, Giovannucci E et al. Body size and fat distribution as predictors of 

coronary heart disease among middle aged and older US men. Am J Epid 1995; 141: 1117- 

1127. 

2 



3 

White A, Nicolaas G, Foster K, Browne F, Carey S. Health Survey for England 1991. HMSO 


Breeze E, Maidment A, Bennett N, Flatley J, Carey S. Health Survey for England 1992. 


Bennett N, Dodd T, Flatley J, Freeth S, Bolling K. Health Survey for England 1993. HMSO 


4 Knight I. The Heights and Weights of Adults in Great Britain. HMSO (London, 1984). 

5 Gregory JR, Lowe S, Bates CJ, Prentice A, Jackson LV, Smithers G, Wenlock R, Farron, M. 


diet and nutrition survey. TSO (London, 2000). 




7 The Leicester Height Measure is available from the Child Growth Foundation, 2 Mayfield 

Avenue, Chiswick, London W4 1PW, UK. 

8 To achieve the correct Frankfort position, the bottom of the orbital socket should be in a 

horizontal line with the external auditory meatus. 

9 

Scales were checked and calibrated by CHASMOR, 18 Camden High Street, London NW1 

6JH, UK. 

10 Insertion tapes, fitted with a metal buckle and calibrated in centimetres and millimetres, were 

supplied by CHASMOR, 18 Camden High Street, London NW1 6JH, UK. 

11 Details of the consent procedures are given in Appendix N. 

12 Dinamap monitors were supplied by GE Medical Systems, DINAMAP Centre of Excellence, 

Monitor House, Unit 3 Cherrywood, Chineham Business Park, Basingstoke, Hampshire, RG24 

8WKF and maintained by Marquette Hellige, Montagu Court, Keitering Parkway, Keitering, 

Northamptonshire NN15 6XR, UK. 

13 Erens B, Primatesta P, Prior G (Eds) Health Survey for England The Health of Minority Ethnic 

Groups 1999: Volume 2: Methodology and Documentation. TSO (London, 2001). 

14 

Gillman MW et al. Blood pressure measurement in Childhood Epidemiological Studies. 

Circulation 1995; 92: 4: 1049-1057. 

15 Small adult cuff: 17-25cm; standard adult cuff: 23-33cm; large adult cuff; 31-40cm. 

8

Appendix K 

Consent forms and information sheets on blood and urine 

Blood Consent forms 

GP notification consent form Z1 

GP notification letter Z2 

Blood pressure Z3 

Blood sample (without witness) 1 Z4 

Flagging on NHSCR Z5 

Urine Consent form 

Taking PABA Z8 

Information and Instruction sheets 

Blood and urine analyses (short) 2 L6 

Blood and urine analyses (long) 2 L6A 

The blood sample (information) L6B 

Endnotes 

PABA-check (information) L5A 

The 24hr urine test (with PABA) 3 L5 

The 24hr urine test (without PABA) 3 L5 

The urine samples (instructions) W3 

24 hr urine sample record form (without PABA) 3 M3A 

24 hr urine collection volume form M3B 

1 The initial terms of the MREC approval for the survey required signed and witnessed consent 

for a blood sample to be taken. However, when the need for a witness to the consent for 

blood was queried the MREC confirmed that it was not needed. The revised blood consent 

form (Z4) (without witness signature) was introduced at the start of Wave 3 of fieldwork. 

2 The information sheet L6 was designed to give respondents information about the kinds of 

tests that would be performed on the blood and urine samples. The information sheet L6A 

provided a little more in depth information about these tests. 

3 See Appendix P for details of the urine samples taken with or without PABA. 

1

Tel: 020 7533 5465 Tel: 01223 437541 

NATIONAL DIET AND NUTRITION SURVEY: ADULTS AGED 19 TO 64 YEARS 

GP NOTIFICATION 

Today’s date 


Address label 

(if incorrect - use serial number label 

and write in correct address) 

Z1 

Name :.............................................................................………………… (BLOCK CAPITALS) 

Mr/Mrs/Miss/Ms First name Surname 

Marital status: Single / Married Gender: Male / Female 

Date of birth 

Age last birthday: years Day Month Year 

GP DETAILS: 

Name of GP: Dr..................................................………………….......(BLOCK CAPITALS) 

Address of GP:............................................................................………………….... 

........................................................................................................………………….. 

..................................................................................... Postcode.....……………….... 

Telephone number (incl. Area code): ………………………………………………... 

Interviewer use only Ring one code 

Consent to notify GP given 1 

No GP 2 

Consent to notify GP refused 3 

Copies: GP/HNR/ONS/Respondent

Medical Research Council • Resource Centre for 

Human Nutrition Research 

Downhams Lane 

Milton Road 

Cambridge CB4 1XJ 

Dear Dr. ............................................ 

National Diet and Nutrition Survey: ADULTS AGED 19 to 64 YEARS 

Tel: +44 (0) 1223 437541 

Fax: +44 (0) 1223 437540 

http://www.mrc-hnr.cam.ac.uk 

I am writing to let you know that the person whose details are given on the enclosed form, and who is 

one of your patients, has agreed to take part in the forthcoming National Diet and Nutrition Survey. 

This survey of adults is the fourth in a programme of surveillance of diet and nutrition covering the 

whole age range of the population. The survey has been commissioned jointly by the Departments of 

Health and the Food Standards Agency and is being carried out by the Office for National Statistics 

with Medical Research Council Human Nutrition Research. 

The Study will include a random sample of about 2000 adults living in private households in Great 

Britain. Fieldwork will take place from July 2000 to June 2001. I have enclosed a leaflet which has 

been left with the respondents that describes the aims of the survey and what is involved. 

As part of the Study the respondents are asked to provide a blood sample and to have their blood 

pressure measured. We will also be asking respondents to provide a 24-hour urine sample. MRC 

Human Nutrition Research is responsible for all the procedures associated with obtaining and 

analysing the samples. Blood will be analysed for haematinics and for other diet-related analytes. 

Consent will be sought for me to report clinically relevant blood results and blood pressure readings to 

you in due course. The subjects are advised that such information becomes part of their medical 

record and will not be revealed in medical reports by you without their permission. A copy of the 

results and normal ranges will also be sent to your patient. 

IF YOU FEEL YOUR PATIENT IS NOT SUITABLE FOR ANY ASPECT OF THIS SURVEY, PLEASE 

LET ME KNOW. 

I can assure you that the protocol for this study has been examined and approved by both a 

Multicentre Research Ethics Committee and also the Local Research Ethics Committee of your Area 

Health Authority, and Directors of Public Health. Your Chief Constable has also been informed that 

the survey is taking place, although not of the names of the people taking part. 

I hope that this covering letter provides sufficient explanation for you. Should you require any further 

information please contact the Survey Office, telephone number 01223 437541. 

Yours sincerely, 

Maureen Birch MB BS, DCH, DRCOG, MRCGP 

Survey Doctor Z2 

Medical Research Council • Resource Centre for Human Nutrition Research

Z3 


BLOOD PRESSURE CONSENT FORM 


Name:...................................................................................................... Gender: Male / Female 

Age last birthday Date of birth 


I .............................................................................................................................(BLOCK CAPITALS) 

Mr/Mrs/Miss/Ms 

• understand that this survey is designed to add to medical knowledge; 

• have read the information about the survey, have had time to consider it, and have had the survey 

explained to me to my satisfaction; 

• have been told that I may withdraw my consent to any or all of the survey elements at any time, 

without needing to give a reason, and without prejudice to further medical treatment; 

• have been told that none of the results from the survey will be presented in any way that can be 

associated with the name and address of anyone in this household; 

• have been given a telephone number for further information about the survey, which is 01223 437541 

(NDNS Survey Office); 

and hereby consent to having my blood pressure measured 

Signature........................................................................................................ Date.............................. 

and hereby consent to MRC HNR informing my GP of my blood pressure measurement. I am aware that the 

results of my blood pressure measurement may be used by my GP to help him/her monitor my health and that my 

GP may wish to include the results in any future report about me. 

Signature........................................................................................................ 

Date.............................. 

PLEASE RECORD BLOOD PRESSURE RESULTS BELOW 

BP readings Systolic (mm Hg) . Diastolic (mm Hg) 

1st reading→ 

2nd reading→ 

3rd reading→ 

Wave Copies: HNR/Subject/ONS


BLOOD SAMPLE CONSENT FORM 


Name: ………………………………………………………………………………….. 

Mr / Mrs / Miss / Ms 

Sex: Male / Female 

Age last birthday 

years 

Date of birth 


I …………………………………………………………………(BLOCK CAPITALS) 


• Understand that this survey is designed to add to medical knowledge; 

• Have read the information about the survey, have had time to consider it, and have had the 

survey explained to me to my satisfaction; 

• Have been told that I may withdraw my consent to any or all of the survey elements at any 

time, without needing to give a reason, and without prejudice to further medical treatment; 

• Have been told that none of the results from the survey will be presented in any way that 

can be associated with the name and address of anyone in this household; 

• Have been given a telephone number for further information about the survey, which is 

01223 437541 (National Diet and Nutrition Survey - Adults aged 19 - 64 years. Survey 

Office). 

Z4 

And hereby consent to taking part in the following aspects of the survey: 

• Providing a blood sample for analyses which are related to nutrition 

Signature ……………………………………………………Date……………………. 

• Permitting MRC HNR to inform my GP of the results of the blood 

sample analyses. I am aware that the results of my blood sample 

analysis may be used by my GP to help him/her monitor my health 

and that my GP may wish to include the results in any future report 

about me. 

Signature ……………………………………………………….Date………………… 

• For any remaining blood to be stored for analyses relating to 

nutrition in the future 

Signature……………………………………………………….Date………………….

Z5 


CONSENT TO FLAG ON NHS CENTRAL REGISTER 

Name, in full:.........................................................................…………...........(BLOCK CAPITALS) 

Previous names, in full, (if any):.........................................................(BLOCK CAPITALS) 

Gender: M / F 

Date of birth 


Age last birthday 

National Health Number 

I hereby consent to my name being flagged on the NHS Central Register for the 

purposes of future research. 

Signature.................................................................. Date................................. 

Wave 


Copies: HNR/SUBJECT/ONS

Tel: 020 7533 5465 Tel: 01223 437541 

SURVEY: ADULTS AGED 19 TO 64 YEARS 

CONSENT FOR TAKING PABA TABLETS TO VERIFY COMPLETENESS OF 24 HOUR 

URINE COLLECTION 


Name:...................................................................................... Gender: M / F 

Age last birthday Date of birth 


I .......................................................................................................................(BLOCK CAPITALS) 


• understand that this survey is designed to add to medical knowledge; 

• have read the information about the survey, have had time to consider it, 

and have had the survey explained to me to my satisfaction; 

• have been told that I may withdraw my consent to any or all of the survey 

elements at any time, without needing to give a reason, and without 

prejudice to further medical treatment; 

• have been told that none of the results from the survey will be presented in 

any way that can be associated with the name and address of anyone in this 

household; 

• have been given a telephone number for further information about the 

survey, which is 01223 437541 (NDNS Survey Office); 

• have been given and have read the information leaflet on the PABA-check 

test; 

and hereby consent to taking para-aminobenzoic acid (PABA) tablets to verify the 

completeness of a 24 hours urine sample 

Signature........................................................................................................ 

Date.............................. 

Wave Copies: HNR/Subject/ONS 

Z8

L6 

National Diet and Nutrition Survey - Adults aged 19 - 64 

years 

BLOOD ANALYSES 

The blood samples will be sent to medical laboratories in London, 

Southampton and Cambridge for a number of measurements. These 

include: 

FATS – such as cholesterol 

VITAMINS – including vitamins A, B, C and D 

MINERALS – such as iron 

CELLS – red and white blood cells 

URINE ANALYSES include: 

SODIUM for salt intakes 

POTASSIUM for fruit and vegetable intakes 

UREA for protein intakes 

Traces of fungal chemicals 

None of the samples will be used, either now or in the future, to look for 

diseases such as AIDS.

NDNS – Adults aged 19 to 64 years 

The components of your blood and urine which will be measured are: 

A. BLOOD 

L6A 

1. Blood cell count Blood contains a wide variety of types of cells, all with different 

functions. Examples are the red cells which carry oxygen, and the white cells which fight 

infection. 

2. Haemoglobin This is the protein in the red cells that carries oxygen. 

3. Iron and other minerals Iron is an essential part of haemoglobin and can be measured, 

and the body also has extra reserves in forms such as ferritin, which can also be 

measured directly. Your iron status can be assessed from certain proteins which bind 

iron as well. The essential element selenium will also be measured in plasma and red 

cells. The metal mercury will be measured in whole blood. 

4. Vitamins The amount of these in your blood helps to tell us whether you are getting 

enough in your diet, and are absorbing them efficiently. These include vitamin A and 

related “carotenoids”, B group vitamins and folate, C, D, and E and K. We will measure 

each of them separately. PTH or parathyroid hormone will give additional information 

about Vitamin D and bone health. 

5. Lipids (fats) We will measure total cholesterol and also the “protective” form called HDLcholesterol. 

6. Amino acids and proteins We will measure the amino acid homocysteine, which may be 

related to vascular disease risk. We will measure the protein anti-chymotrypsin which 

helps to reveal inflammation; this is helpful in judging whether some results might be 

incorrect due to a current infection, say with a virus. 

B. URINE 

1. Sodium and potassium Your sodium excretion is a reflection of your salt intake, which is 

also related to blood pressure in some people. Potassium is provided especially by fruit 

and vegetables, and is a useful diet indicator. 

2. Nitrogen compounds Urea and creatinine. These are related to protein intake and 

turnover. 

3. Fluoride Some water authorities add fluoride to drinking water to reduce tooth decay and 

it is present in some toothpastes. It is excreted in the urine. 

4. Traces of fungal chemicals These may be measured to check food exposure. 

None of the samples will be tested for viruses such as HIV(AIDS).

NDNS – Adults aged 19 to 64 years 

The components of your blood and urine which will be measured are: 

A. BLOOD 

L6A 

1. Blood cell count Blood contains a wide variety of types of cells, all with different 

functions. Examples are the red cells which carry oxygen, and the white cells which fight 

infection. 

2. Haemoglobin This is the protein in the red cells that carries oxygen. 

3. Iron and other minerals Iron is an essential part of haemoglobin and can be measured, 

and the body also has extra reserves in forms such as ferritin, which can also be 

measured directly. Your iron status can be assessed from certain proteins which bind 

iron as well. The essential element selenium will also be measured in plasma and red 

cells. The metal mercury will be measured in whole blood. 

4. Vitamins The amount of these in your blood helps to tell us whether you are getting 

enough in your diet, and are absorbing them efficiently. These include vitamin A and 

related “carotenoids”, B group vitamins and folate, C, D, and E and K. We will measure 

each of them separately. PTH or parathyroid hormone will give additional information 

about Vitamin D and bone health. 

5. Lipids (fats) We will measure total cholesterol and also the “protective” form called HDLcholesterol. 

6. Amino acids and proteins We will measure the amino acid homocysteine, which may be 

related to vascular disease risk. We will measure the protein anti-chymotrypsin which 

helps to reveal inflammation; this is helpful in judging whether some results might be 

incorrect due to a current infection, say with a virus. 

B. URINE 

1. Sodium and potassium Your sodium excretion is a reflection of your salt intake, which is 

also related to blood pressure in some people. Potassium is provided especially by fruit 

and vegetables, and is a useful diet indicator. 

2. Nitrogen compounds Urea and creatinine. These are related to protein intake and 

turnover. 

3. Fluoride Some water authorities add fluoride to drinking water to reduce tooth decay and 

it is present in some toothpastes. It is excreted in the urine. 

4. Traces of fungal chemicals These may be measured to check food exposure. 

None of the samples will be tested for viruses such as HIV(AIDS).

NATIONAL DIET AND NUTRITION SURVEY: 


THE BLOOD SAMPLE: WHAT IS IT FOR, AND WHAT WILL HAPPEN? 

What is it for? 

Everyone’s blood is a little bit different. Your blood can tell us very interesting 

things about your health, and about the ways in which your body benefits from the 

food you eat. 

A blood sample is part of the survey. By using modern hospital laboratory methods, 

we will be able to measure a very wide range of things in your blood. We can look 

at the blood cells, which carry oxygen and help fight disease, and we can measure 

fats (like cholesterol); vitamins; important trace minerals; and proteins. All these 

measurements will help add to the information that we will get from the other 

records of what you eat, and all of the measurements will be related to nutrition. 

We will not be checking for viruses, such as HIV (Aids). 

Is the blood test part of my normal health care? 

These tests are not intended to benefit you directly, but to go towards improving our 

general knowledge of the population. We do not expect any results to be abnormal 

as this is a study of healthy people. However, we will advise you or your GP, so 

your GP can advise you, if there is anything unexpected in the results. 

Is the blood test compulsory? 

No. You have the right to refuse. To protect your rights and to ensure that we have 

your considered opinion, we need to have from you signed and witnessed consent 

for blood taking. Even after signing, you can still withdraw your permission, or ask 

the blood taker to stop at any time. 

What will happen? 

If you do agree to the blood sample, then the interviewer will arrange for a speciallytrained 

blood-taker (called a phlebotomist) who works at a nearby hospital to take 

the sample. The interviewer will accompany the blood taker to your home; you do 

not need to go to the hospital or to a doctor. 

The blood will be taken from a vein on the inside of your arm, just about where the 

crease is when you bend your elbow. 

Does there need to be more than one needle-prick in my arm? 

No. Filling the tubes can usually be done from one single needle-prick. The amount 

of blood that we take is equivalent to five or six teaspoons full, and is very quickly 

replaced by new blood. If you would like more information, do talk to the blood taker 

about it, and ask him or her to explain it all, beforehand. Very occasionally, if the 

blood taker cannot fill the tubes from one needle-prick, you may be asked if you are 

willing for the blood taker to try again on your other arm. As before, you have a 

perfect right to refuse, if you are at all worried about it. 

Are there any side-effects from blood taking? 

There is a possibility of some bruising after blood taking near where the needle goes 

in, but this will always clear away completely after a few days. If you feel at all faint, 

the phlebotomist will lie you down, or you can choose to lie down from the start if that 

is more comfortable. 

Will I get any information back about my results? 

Yes, those measurements that are most directly related to your health will be sent 

back to you, and also to your doctor (for his or her records about you), if you agree. 

You are not obliged to give permission for your GP to be sent the results. Some of 

the results should reach you (by post) within a few weeks; others will take a few 

months, because it takes time to gather and analyse all of the survey samples from all 

over the country. Your GP cannot use the results in medical reports about you 

without your permission. 

What will happen to any blood left over? 

We ask for your permission to keep any blood left over, and sometimes further tests 

are carried out, but these will always be related to nutrition. Usually, the type of 

additional tests we do are alternative ways of measuring vitamins. No further tests 

can be carried out which might be important for your personal health. Investigators in 

the future not connected with the original survey would have to ask for ethical 

approval in order to do further nutritionally related tests. 

Your blood will never be tested for viruses (such as HIV/Aids) nor for genetic tests. 

Thank you very much for helping us with this survey. 

Maureen Birch 

Survey Doctor 

L6B

Tel: 020 7533 5465 Tel: 01223 437541 

The PABA-check test (information for participants) 

We use a naturally occurring substance (PABA), which is part of the B vitamin folic 

acid, to test how complete the 24-hour urine collection is. During the 24 hours you 

are collecting the urine, we would like you to take three of these tablets spread 

evenly throughout the day and these can be taken with meals if you wish. We then 

measure the level of PABA in your urine. 

PABA is part of the diet and is eaten in small amounts in foods such as yeast, 

cereals, meat and milk. Larger amounts are included in some vitamin tablets, so we 

need to know if you are taking any vitamin tablets while you are providing the urine 

sample. The interviewer will ask you if you have any allergies. Substances like 

PABA are sometimes used in some hair dyes and PABA is sometimes used as a 

sunscreen. If you are allergic to sun screen lotions (e.g. Spectraban), vitamin 

preparations or hair dyes please tell us. 

Some medicines interfere with the test we use for PABA in the urine, and PABA may 

interfere with a small number of medicines, and so we also need to ask you for 

details of any medicines you may be taking. We will not ask you to stop taking any 

of your regular medication, but simply ask you not to take PABA instead. The 

Survey Doctor checks a form which you fill in with the interviewer, and will let the 

interviewer know if you should not take it. This will usually be because of the fact 

that you might be on certain medicines. You can still collect a 24 hour urine 

sample. If you think there is any chance that you might be pregnant, you will not be 

asked to take PABA, as a precaution. 

L5A

Once you have completed your collection 

As soon as possible after you have completed your 24 

hour urine collection, the interviewer will arrange a 

time with you to weigh the complete urine collection 

and help you take 4 small samples which will be sent 

to our laboratory for analysis. 

The interviewer will show you how to do this, but it 

would be useful if you could read the Urine Samples 

leaflet beforehand. In the meantime please store your 

complete collection in a cool dark place. 

Thank you. 

L5 

the 24hr urine test 

The amount of salt in the food people eat 

can have an effect on their health. 

We cannot accurately measure the amount 

of salt in your diet from the information 

collected in your food and drink diary but 

we can get this information from analyses 

of the urine sample you provide. 

We cannot get this essential information in 

any other way! 

We are not testing for drugs or viruses.

Why 24 hours? 

We need a full collection of urine, rather than a 

single sample, as the level of salt in urine 

fluctuates according to what was eaten at the 

last meal, and how much fluid we drink; a 

collection over 24 hours gives much more reliable 

information on the usual levels of salt in a 

person’s diet. We also ask that you take three 

tablets of a marker, called Para-aminobenzoic 

acid (PABA), which helps to check the 

completeness of the collection. However, if you 

would rather not take the PABA tablets we can 

still analyse the urine sample you collect – so you 

could still help us. 

We will provide the urine collection bottle, jug 

and funnel for you to use in making your 

collection. We will also provide a smaller bottle 

for any collections made outside the home. 

8 

Equipment Provided 

The interviewer will give you the following: 

1. A blister-pack of 3 PABA tablets, to be taken at 

different times spread over the day. The exact 

times are not important, but it is important that 

they are spread fairly evenly throughout your 

waking hours. They do not have to be taken 

with food, but if you eat regular meals, you can 

plan to take them at mealtimes. 

2. Urine-collecting equipment for the home: 

a: a 5 litre screw-capped plastic bottle 

(containing boric acid) 

b: a 1 litre plastic jug 

c: a safety-pin 

Attached to your underclothes or nightwear, 

the safety pin is used simply as a reminder for 

you to make your 

collection. 

1 

6 

3. Urine-collecting equipment for outside the home: 


(without any preservative) 

b: a plastic bag for carrying the equipment. 

Don’t forget to take the plastic funnel and jug 

out with you if you need to. 

NOTE: the larger (5 litre) plastic bottle contains a boric 

acid preservative. This could cause skin or eye-irritations 

by contact or could cause stomach upset if swallowed. 

There is a warning label on the bottle but please be sure 

to keep it out of the reach of unsupervised young children. 

How to make your collection 

Our interviewer will help you choose the day on which 

you would like to make the 24-hour urine collection. 

You may prefer to choose a day when you will be 

mostly at home or only going out of the home for a 

short time. If you are female, you may prefer not to 

make your collection during your period. 

Please do not start your collection until you have taken 

the first PABA tablet. From then on please collect all of 

your urine for the next 24-hours (all day and all night). 

For example, if you take the first PABA tablet at 

8.10am then you will collect all of your urine from then 

on until 8.10am the following morning. If during the 

collection a sample is missed for any reason, such as 

because of a bowel motion, we simply ask you to 

record this on a urine collection record sheet. 

Each time you add a new urine specimen to the large 

plastic bottle, swirl it around a few times, to mix the 

preservative thoroughly. Please add any urine collected 

in the small bottle, to the large bottle, as soon as 

possible after returning home, so as to mix it with the 

preservative.

L5 

the 24hr urine test 

The amount of salt in the food people eat 

can have an effect on their health. 

We cannot accurately measure the amount 

of salt in your diet from the information 

collected in your food and drink diary but 

we can get this information from analyses 

of the urine sample you provide. 

We cannot get this essential information in 

any other way! 

We are not testing for drugs or viruses.

Why 24 hours? 

We need a full collection of urine, rather than a 

single sample, as the level of salt in urine 

fluctuates according to what was eaten at the 

last meal, and how much fluid we drink; a 

collection over 24 hours gives much more reliable 

information on the usual levels of salt in a 

person’s diet. 

We will provide the urine collection bottle and jug 

for you to use in making your collection. We will 

also provide a smaller bottle for any collections 

made outside the home. 

Equipment Provided 

The interviewer will give you the following: 

1. Urine-collecting equipment for the home: 


(containing boric acid) 

b: a 1 litre plastic jug 

c: a safety-pin 

Attached to your underclothes or nightwear, 

the safety pin is used simply as a reminder for 

you to make your collection. 

2. Urine-collecting equipment for outside the home: 


(without any preservative) 

b: a plastic bag for carrying the equipment. 

NOTE 

Don’t forget to take the jug out with you if you 

need to. 

The larger (5 litre) plastic bottle contains a boric acid 

preservative. This could cause skin 

or eye-irritations by contact 

or could cause stomach 

upset if swallowed. 

There is a warning label 

on the bottle but 

please be sure 

to keep it out 

of the reach 

of unsupervised 

young children. Thank 

How to make your collection 

Our interviewer will help you choose the day on which 

you would like to make the 24-hour urine collection. 

You may prefer to choose a day when you will be 

mostly at home or only going out of the home for a 

short time. If you are female, you should not make your 

collection during your period. 

If during the collection a sample is missed for any 

reason, such as because of a bowel motion, we simply 

ask you to record this on a urine collection record 

sheet. 

Each time you add a new urine specimen to the large 

plastic bottle, swirl it around a few times, to mix the 

preservative thoroughly. Please add any urine collected 

in the small bottle, to the large bottle, as soon as 

possible after returning home, so as to mix it with the 

preservative. 

Once you have completed your collection 

As soon as possible after you have completed your 

24 hour urine collection, the interviewer will arrange a 

time with you to weigh the complete urine collection 

and help you take 4 small samples which will be sent 

to our laboratory for analysis. 

The interviewer will show you how to do this, but it 

would be useful if you could read the Urine Samples 

leaflet beforehand. In the meantime please store your 

complete collection in a cool dark place. 

you.

W3 

the urine samples 

We would be most grateful if you could help 

us to take the four small samples of urine 

from the 24 hour urine collection you have 

made. 

The samples you provide will give us even 

more information about your diet, which we 

cannot get from your dietary recording 

alone. 

We are not testing for drugs or viruses. 

A separate leaflet tells you what we are 

looking for.

As soon as possible after you have 

completed your 24 hour urine 

collection, the interviewer will arrange 

a time with you to take the four small 

samples. 

The interviewer will show you how to 

do this sampling but it would be useful 

if you could read this leaflet 

beforehand. 

The interviewer will give you the 

following: 

• four plastic syringes (a) with small 

push-on caps (b) and plastic extension 

tubes (c). 

• gloves 

• disposable paper 

a b 

• a disposable work mat 

c 

1 The interviewer will weigh the whole of the 24 

hour urine collection in the container. 

2 We would then like you to take the four small 

samples. 

3 If your 24-hour collection container is very full 

you can take the small samples straight from it. 

If the container is not very 

full please pour some urine 

from the container into the 

jug provided – half fill the jug. 

4 Remove the small push cap (b) from the syringe. 

Do not remove the larger screw-cap (d). 

5 Push the extension tube (c) tightly on the exposed 

syringe nozzle. 

c 

d 

6 Put the extension tube into the urine in 

the jug or container. 

d 

Pull back the syringe plunger right to the end 

to fill the syringe. 

Expel about onetenth 

of the sample 

back into the jug. 

Turn the syringe upsidedown 

and pull a small 

bubble of air in by pulling 

the plunger back again. 

d 

b 

7 Remove the extension tube and replace the cap 

(b), pushing it on firmly. Break off the plunger 

stalk by snapping it off. 

8 Repeat all steps with the other three syringes. 

9 Pour the remaining urine down the toilet, 

carefully, not from a height. 

10 Rinse the jug, extension tubes and 24 hour urine 

container. 

11 Dispose of the 24 hour urine container, jug, gloves, 

extension tubes and paper waste along with your 

usual household waste. 

c Thankyou. 

b


SAMPLE COLLECTION 

Today's date - at start of urine collection 

Time of first urine collection 

Time of last urine collection 

Today's date - at end of urine collection 

24 HOUR URINE SAMPLE RECORD FORM 

Were any urine sample collections missed? 

Serial Number label 


24 hour clock 

cl3 

24 hour clock 

Month Year 

If so, how many collections were missed? 1 2 3 or more 

Please tell us here any other information about your collection: 

YES I NO 

Thank you for your help. Please return this form to the interviewer at the end of the 

collection.

........ ....... .::::::. national 

:i;i':i!ji;i:, ....... 

.......... ............ ....... 

............. ............ ........... ......... 

....... 

..... STaTiSTiCS M RC 

............ **.I ""..,eh C.Y".ll 

NATIONAL DIET AND NUTRITION SURVEY: ADULTS AGED 19 TO 

64 YEARS 

24 HOUR URINE COLLECTION VOLUME RECORD 

SECTION 7 

To be completed by the interviewer 

Please complete one of these record forms for each respondent 

Please return this completed form with the urine subsample to HNR 

If you have any queries please contact Steve Austin at HNR on 01223 

426356 

Sex: M/F 

Age last birthday 1 

I I 1 years 


Date of birth 

Month Year 

-Please record the weight in kilograms of the 5 litre plastic container, 

containing the urine below 

Weight 1 

Weight I 

SECTION 2 

For laboratory use

Appendix L 

Blood and blood pressure results reported to respondents and 

General Practitioners: normal ranges and copies of letters 1 

The following results were reported to the respondent and his or her GP. For each result the 

normal ranges are shown. Any result for an individual which was outside the normal range 

was indicated by an asterisk in the letter to the respondent and their GP. 

Sex Results and normal ranges 2 

Blood pressure (mmHg)-all three readings 3 

Systolic Diastolic 

Both less than 140mmHg less than 90mmHg 

Blood haemoglobin (g/dl) Blood haematocrit (l/l) 

Men 13.5-16.5g/dl 0.41-0.51l/l 

Women 12-16g/dl 0.36-0.46l/l 

Mean cell volume (fl) Platelet count (x 10 9 /l) 

Both 80-100fl 150-450 x 10 9 /l 

White cell count (x10 9 /l) Plasma cholesterol (mmol/l) 4 

Both 4-11 x 10 9 /l less than 5mmol/l and 

cholesterol/HDL cholesterol 

molar ratio less than 5. 

Serum folate (µg/l) 5 Red cell folate (µg/l) 4 

Both 3-20µg/l 150-650µg/l 

Serum vitamin B12 (ng/l) 4 Plasma homocysteine (µmol/l) 6 

Both 150-900ng/l less than 100µmol/l 

1

Serum ferritin (µg/l) Plasma iron saturation (%) 

Men 20-200µg/l 16-60% 

Women 10-150µg/l, rising to 

20-200µg/l above 

50 years. 

16-50% 

Plasma 25-hydroxyvitamin D (nmol/l) Blood mercury (nmol/l) 

Both greater than 12.5nmol/l toxic level: greater than 250nmol/l 


1 

The letters reproduced are those used if the respondent provided a sample of blood fpr 

analysis as well as having his or her blood pressure measured. Suitably modified versions of 

these letters were used if blood pressure was measured but no blood sample provided or vice 

versa. Results were sent in two stages, the first included the blood pressure measurements 

and the first group of blood results; the second stage reported the remaining blood results. 

2 The normal ranges were obtained from a variety of sources as there was no single definitive 

source of these. The suitability of these ranges was judged by the survey doctor after 

discussion with the HNR NDNS Laboratory team and Great Ormond Street Laboratory. 

3 Normal range based on British Hypertension Society Guidelines for Hypertension 

Management (Br Med J 1999; 319: 630-5). 

4 Cholesterol normal range is stated in the reports as ‘ideally

CONFIDENTIAL 

Our Reference No: 

Dear Dr…….. 

Medical Research Council 


Elsie Widdowson Laboratory Tel: +44 (0)1223 426356 

Fulbourn Road Fax: +44 (0)1223 437515 

Cambridge CB1 9NL http://www.mrc-hnr.cam.ac.uk 

Re: Name & DOB of respondent 

Your patient recently agreed to participate in the National Diet and Nutrition Survey of Adults and 

consented to us informing you of any clinically relevant results. I enclose these results. A copy has 

also been sent to your patient. 

(If all results normal) 

As you can see all the results are normal. 

(If any asterisked blood test results) 

Those blood test results that fall outside our normal ranges and which may be clinically significant 

have been marked with an asterisk. Your patient may contact you to discuss them. 

(If any BP readings asterisked) 

Blood pressure readings that are above our normal range are marked with an asterisk. Your patient 

may contact you for advice if they have three or more asterisks on their readings. 

To achieve consistent results some analyses are carried out in batches. Some additional results 

(including cholesterol, cholesterol/HDL ratio, % iron saturation and 25-hydroxyvitamin D) will be 

sent to you in due course. 

Please do not hesitate to contact me on 01223-437541 if you have any queries. 


Dr Maureen Birch MRCGP 

NDNS Survey Doctor 


CONFIDENTIAL 

Our Reference No: 

Dear ……………. 

Medical Research Council 


Elsie Widdowson Laboratory Tel: +44 (0)1223 426356 

Fulbourn Road Fax: +44 (0)1223 437515 

Cambridge CB1 9NL http://www.mrc-hnr.cam.ac.uk 

National Diet & Nutrition Survey: Adults aged 19-64 Years 

Thank you for taking part in this survey. Please find your results enclosed. A copy of these results 

has also been sent to your GP. (If GP consent) 

(If all normal) 

I am pleased to confirm that all these results are normal. 

(If BP readings asterisked) 

Any blood pressure reading that is above our normal range is marked with an asterisk. Isolated 

high readings are unlikely to be significant unless repeated on a number of occasions. If you have 

three or more asterisks on your blood pressure readings I suggest you contact your GP for advice. 

Depending on your medical history and the level of the readings your doctor may wish to check 

your blood pressure again. 

(If any blood results asterisked) 

Those blood tests results that fall outside our normal ranges are marked with an asterisk. The 

significance of these to your health depends on how far outside the normal range they are, and also 

on other details of your medical history. I suggest you contact your GP to discuss these results. 

If you wish to speak to me I can be contacted via the survey office direct line on 01223-437541. 

Further blood test results (including cholesterol) will be sent to you in due course. This may take 

several months. If you are likely to move house or wish to give an alternative address for these 

results (to cover a period of up to 12 months), please complete the enclosed change of address 

and/or GP slip and return it in the reply paid envelope provided. 

We are most grateful for your help with the survey. 


Dr Maureen Birch 

Survey Doctor 


Appendix M 

Blood analytes in priority order for analysis, and urine analytes 

Analyte Unit of Conversion from Resulting 

measurement SI units (factor) metric units 

Haematology 

Haemoglobin concentration g/dl * 

Red blood cell count x 10 12 /l * 

Haematocrit l/l * 

Mean cell volume fl * 

Mean cell haemoglobin pg * 

Mean cell haemoglobin concentration g/dl * 

Red cell distribution width % n/a 

Platelet count x 10 9 /l * 

White cell count x 10 9 /l * 

Neutrophil count x 10 9 /l * 

Lymphocyte count x 10 9 /l * 

Monocyte count x 10 9 /l * 

Eosinophil count x 10 9 /l * 

Basophil count x 10 9 /l * 

Serum folate nmol/l x 0.441 µg/l 

Red cell folate nmol/l x 0.441 µg/l 

Serum vitamin B12 pmol/l x 1.357 ng/l 

Serum ferritin µg/l * 

Blood mercury nmol/l x 0.201 µg/l 

Plasma selenium µmol/l x 0.079 mg/l 

Red cell selenium µmol/l x 0.079 mg/l 

Plasma 25-hydroxyvitamin D nmol/l x 0.400 µg/l 

Blood lipids 

Plasma total cholesterol mmol/l x 0.387 g/l 

Plasma high density lipoprotein cholesterol mmol/l x 0.387 g/l 

Non-HDL cholesterol mmol/l x 0.387 g/l 

Plasma iron µmol/l x 55.8 µg/l 

Plasma total iron binding capacity µmol/l x 55.8 µg/l 

Plasma iron % saturation µmol/l n/a 

Plasma retinol µmol/l x 0.286 mg/l 

Plasma retinyl palmitate µmol/l x 0.525 mg/l 

Plasma α-tocopherol µmol/l x 0.552 mg/l 

Plasma γ-tocopherol µmol/l x 0.417 mg/l 

Plasma α-cryptoxanthin µmol/l x 0.552 mg/l 

Plasma β-cryptoxanthin µmol/l x 0.552 mg/l 

Plasma lycopene µmol/l x 0.537 mg/l 

Plasma lutein + zeaxanthin µmol/l x 0.569 mg/l



Plasma α-carotene µmol/l x 0.537 mg/l 

Plasma β-carotene µmol/l x 0.537 mg/l 

Plasma vitamin C µmol/l x 0.176 mg/l 

Plasma creatinine µmol/l x 0.113 mg/l 

Erythrocyte transketolase: 

basal activity µmol/g Hb/min * 

activation coefficient ratio n/a 

Erythrocyte glutathione reductase 


Erythrocyte aspartate aminotransferase 


Plasma α1-antichymotrypsin g/l * 

Whole blood glutathione peroxidase nmol/mg Hb/min* 

Urinary analytes 

Urine sodium mmol/l x 23.0 mg/l 

Urine potassium mmol/l x 39.1 mg/l 

Urine creatinine mmol/l x 113 mg/l 

Urine sodium:creatinine ratio ratio n/a 

Urine potassium:creatinine ratio ratio n/a 

Urine urea mmol/l x 60.1 mg/l 

Urine fluoride µmol/l x 19.0 µg/l 

* Conversion not possible or not appropriate. 

n/a : not applicable.

Appendix N 

The blood sample: collecting and processing the blood 


One of the main aims of the NDNS programme is to measure haematological and other blood indices 

that give evidence of nutritional status and to relate these to dietary and social data (see Appendix M 

for a full list of blood analytes). 

This appendix gives further information about the blood sampling procedure, including details of 

the selection and training of the phlebotomists, the fieldwork procedures for obtaining the blood, 

the local laboratory procedures for processing blood samples and the system for reporting the 

clinically significant results to respondents and their General Practitioners (GPs). All the 

procedures associated with obtaining and analysing the blood samples were contracted to Medical 

Research Council Human Nutrition Research (HNR). 

All the procedures associated with the blood sample were tested in the feasibility study, to ensure 

that they were safe and acceptable to the respondents, those taking the blood samples and to the 

medical profession, and found to be suitable for use in the mainstage (see Appendix C). 

2 Ethics Committee approvals 

This survey, in common with other surveys in the NDNS series, includes physiological procedures 

which are invasive - venepuncture procedure to take a blood sample and measurements with possible 

clinical significance – venepuncture and measurement of blood pressure. It was necessary, therefore, 

to obtain approval for the survey protocol from a Multi-centre Research Ethics Committee (MREC). 

Approval then had to be sought from National Health Service Local Research Ethics Committees 

(LRECs) in the areas where fieldwork would be taking place 1 . There were a number of changes in the 

application to the MREC and LRECs for mainstage following the feasibility study (see Appendix C). 

In particular approval was sought for the following components of the survey: 

• taking a venepuncture blood sample for nutritional status analyses 

• storing the residue of blood for future analyses 

1

• flagging the respondent’s details on the National Health Service Central Register (NHSCR) 

for subsequent outcome follow up 

• taking PABA (para-aminobenzoic acid) 2 . 

However, approval from the MREC and LRECs for the whole survey package was required, as it would 

not have been acceptable to proceed only with those aspects of the survey not specifically requiring 

approval, if approval for some aspects was withheld. 

Aspects of the research reviewed by the ethics committees included: 

• the scientific quality and relevance of the proposal 

• respondent recruitment procedures 

• information to be made available to the respondent 

• the nature of any procedures to be undertaken 

• methods of seeking and obtaining consent 

• confidentiality issues 

• scrutiny of the researchers 

• safety and indemnity issues. 

The survey doctor at HNR applied for ethics approval. Because the fieldwork was to take place 

within the geographical boundaries of more than five LRECs, approval was initially sought from a 

MREC. The application was made to South Thames MREC who had approved the feasibility study 

for this survey. 

A standard application form and copies of the study protocol were submitted in January 2000. 

South Thames MREC approved the application in February 2000 in principle, subject to two minor 

typographical amendments 3 . These amendments were made and full approval was subsequently 

given. 

Having achieved MREC approval, it was then necessary to make applications for ethics approval to 

the 93 LRECs which covered the 152 geographical areas selected for the fieldwork. The remit of 

the LRECs at that time was to consider the application with respect to local issues. Of the 93 

LRECs approached, seven required clarification and justification of the procedures to be used. No 

2

amendments were necessary as a result of LREC concerns and all were eventually satisfied and 

gave full ethics approval for the survey before fieldwork commenced. 

Prior to the commencement of fieldwork and once the survey was underway further approval from 

the MREC and LRECs was sought and given for minor amendments to the protocol and survey 

documentation. 

3 Consent 

Because the survey included measurements of possible clinical significance, that is blood pressure 

levels and results for blood analytes, it was necessary to obtain consent from the respondent for 

various components of the survey. Consent was required for participation in all components, although 

for the majority only verbal consent was required. Signed consent was required from each 

respondent: 

• to notify their GP of their participation in the survey 

• to notify their GP of their blood pressure 

• to inform their GP of the results of the blood analyses 

• to take a venous blood sample 

• to store any unused blood sample for possible nutritional analyses at some time in the future 

• to measure and record their blood pressure (see Appendix J) 

• to pass their name to the NHS Central Register (NHSCR) for the purposes of further 

research 

• to administer PABA tablets to monitor completeness of 24-hour urine collections (see 

Appendix P). 

In all cases, even after consent signatures were obtained, the assent of the respondent to the 

procedure was confirmed before it was undertaken. The urine collection and other measurements only 

required verbal consent. 

GP notification of subject participation 

At the first visit to the respondent’s home the interviewer sought consent for the respondent’s GP to be 

informed that the respondent was taking part in the survey and to record the GP details. The name, 

marital status, sex and age of the respondent were sent to the GP to help them easily identify the 

3

person. Consent for the GP to be informed meant the GP would be informed of the blood pressure and 

blood analyte results. 

If this was given the interviewer immediately sent the GP a standard letter explaining that the 

respondent was taking part in the survey, together with a copy of the survey purpose leaflet, which 

described the procedures with which the respondent would be asked to co-operate. The letter was 

signed by, and gave a telephone number for the survey doctor. The GP could contact the survey 

doctor if they required more information or if they felt that the respondent should not be participating in 

the survey. 

If the respondent was not registered with a GP, or consent to pass information to the GP was not 

given, the respondent could still take part in all components of the survey, including the blood sample 

and blood pressure, provided written consent was obtained to take the sample and measurement. In 

these circumstances the duty of care passed to the survey doctor. 

Obtaining a blood sample and storing remaining blood 

Explicit formal consent was required for taking the blood sample from the respondents. Interviewers 

were required to tell the respondent at the time they conducted the dietary interview that their consent 

to a blood sample being taken would be sought. This was to avoid the possibility that having built a 

rapport with the interviewer, respondents might have felt obliged to consent to the venepuncture 

procedure against their true wishes. 

A written statement of the purpose and procedures involved in taking the blood sample was provided. 

Respondents were given time to consider whether they wished to participate in this element or not. 

Written consent for the procedure was sought, as well as consent for the HNR to inform the 

respondent’s GP (if appropriate) of the results for the clinically significant analytes. 

It should be noted that agreement to this aspect of the survey was independent of agreement to other 

components in the survey, and was not associated with the £10 gift voucher given to the respondent 

for completing the full seven-day dietary record. 

The respondent was also asked for their consent for any remaining blood to be stored and analysed in 

the future. Any future analyses would be nutrition related and would not involve screening for viruses 

such as HIV or hepatitis B. If consent to the storage was refused, blood was still taken as long as all 

other necessary consents were signed, and any remaining blood disposed of. 

4


Every respondent taking part in the survey was asked if they consented to their name being flagged on 

the NHSCR. This would allow monitoring of specific aspects of the respondents’ future health. 

Respondents were told that they were free to withdraw their consent to any procedure any point, 

even after the consent form had been signed. 

Consents obtained are summarised in Table N1. 

5 

(Table N1) 

4 Exclusion from participation in venepuncture 

Screening questions were asked by the phlebotomists before attempting to obtain the sample. 

Questions were asked to ensure exclusion of any respondents with known clotting or bleeding 

disorders or those taking anticoagulant drugs. If the respondent volunteered that they were HIV or 

hepatitis B positive blood would not be taken. However, neither the interviewer nor the blood-taker 

were permitted to specifically ask the respondent about HIV or hepatitis B status. 

5 Equipment used 

The blood samples were collected by the phlebotomist using the Sarstedt Monovette bloodcollection 

system with butterfly or fixed needle, according to their preference. The Monovette 

system of blood collection is an enclosed system which allows the safe, spill-free collection of 

blood which is critical in the home environment. It can also offer trace element contamination 

control and is manufactured from plastic which allows the safe transport of the sample, inside an 

outer container, through the postal system. 

HNR provided each phlebotomist with the following equipment: 

Carrying box Plasters 

Sharp safe box Tissues 

Cold box plus two freezer packs Stasis pads 

Disposable gloves Cryo-pen 

Parcel tape Milton disinfectant 

Pair of scissors Steri-swabs

Table N1 Consents given by respondent by wave of fieldwork* 

Unweighted data 


Wave 1 : July to 

September 

Wave 2 : October 

to December 

No. % No. % No. % No. % No. % 

Respondents who gave GP details 367 85 414 84 439 80 609 78 1829 81 

Consent given to: 

blood pressure measurement 347 80 397 81 409 75 597 76 1750 78 

blood sample 290 67 328 67 325 59 476 61 1419 63 

of whom: 

consented to having blood stored 278 96 326 99 316 97 465 98 1384 98 

inclusion on the NHS Central Register 323 75 375 76 354 65 531 68 1583 70 

PABA** 148 34 .. .. .. .. .. .. .. .. 

* Fieldwork wave is defined as the wave (quarter) in which the case was issued (or reissued) for interview. 

** PABA was withdrawn from the survey midway through Wave 1. 

Wave 3 : January 

to March 

Wave 4 : April to 

June 

All

Micropore tape (for butterfly) Tourniquet (adjustable) 

Minigrip bags: biohazard-labelled for contaminated waste 

NDNS-labelled, to wrap cold packs before freezing and to contain 

samples within cold box. 

Plastic postal containers for blood samples 

Stamped labelled jiffy bag envelopes, addressed to Great Ormond Street (GOS) and 

Southampton laboratories. 

Sarstedt monovettes: 2.7 ml EDTA; 1.2 ml serum (beads); 9.0 ml trace element controlled 

heparin 

Sarstedt butterfly needles: 21G and 23G 60mm tube length, 21G 300mm tube length 

Sarstedt fixed needles: 21G, 22G 

5 ml plain capped tubes, for the plasma after blood separation in the laboratory. 

6 Phlebotomy: training, procedures and instructions 

Phlebotomists were employed only if they had recent experience of phlebotomy. Suitable 

phlebotomists were sought via recommendations from Consultant Haematologists in hospitals in 

the fieldwork areas and a written reference was obtained from their current or previous employer to 

ensure their suitability. 

All were invited to attend personal briefings where they were given training in the protocols for 

obtaining the blood sample and despatching it. For the first three fieldwork waves of the survey the 

training sessions for phlebotomists were held as part of the interviewer briefing sessions. This 

provided the opportunity for the phlebotomist to meet the interviewer with whom they would be working, 

and for the roles and responsibilities of the phlebotomist and interviewer to be clearly defined. 

Emphasis was placed on the need to standardise procedures and adhere strictly to the protocol that 

had been presented to and agreed by the MREC and the LRECs. 

Each phlebotomist was provided with specific training on the Sarstedt Monovette system, both at 

the training courses before each wave of the fieldwork and also, if necessary, by Sarstedt Ltd. The 

training was provided by the survey doctor and the HNR survey team. The phlebotomists were also 

provided with a full set of written instructions, record forms and a checklist reminder of the 

sequence of the procedures. A total of 99 phlebotomists were employed during the survey. 

6

ONS interviewers were responsible for making the arrangements for the phlebotomy visit to the 

respondent’s home, and the phlebotomists were always accompanied in the home by an ONS 

interviewer. Before phlebotomy, the phlebotomist was responsible for contacting the local 

laboratory to which blood would be taken, to ensure the availability of laboratory staff. As local 

laboratory processing facilities were generally not available on Saturdays the samples could only 

be collected on weekdays from Monday to Thursday inclusive, and not on Bank Holidays. To 

ensure sufficient time for processing at local laboratories, samples needed to be obtained (usually) 

before 3.30pm each day. 

All sample tubes were labelled with the respondent’s serial number. These were pre-printed using 

waterproof ink on adhesive labels designed to withstand moisture and temperatures down to 

-80ºC. 

The phlebotomist, carried out the procedures in the following order: 

Before visit 

At visit 

• obtain appointment details from interviewer 

• contact local laboratory 

• freeze cold pack 

• prepare necessary blood taking equipment, record forms and postal containers. 

• obtain copy of signed blood sample consent form from interviewer (Z4) 

• obtain serial number labels from interviewer 

• ask whether the respondent has a clotting or bleeding disorder or is on anticoagulants - IF 

SO DISCONTINUE VISIT 

• obtain blood sample 

• fill tubes in priority order for GOS (1 serum, 1 EDTA), Southampton (1 EDTA) and local 

laboratory (2 heparin) 

• mix all samples by inversion 

• add serial number label to each tube 

• place blood samples in postal containers and jiffy bags 

• complete postal record forms for GOS and Southampton 

• complete phlebotomist record form. 

7

Immediately after the visit 

• post blood samples with record forms to GOS and Southampton 

• post completed phlebotomist record form and consent form copy to HNR 

• either take blood sample and contaminated waste to the local laboratory in cold box or 

inform field laboratory if no blood sample was obtained. 

The approved protocol allowed for two attempts at phlebotomy provided that the respondent 

consented. Ethics approval allowed for a maximum of 30ml blood to be taken from the brachial 

vein. Phlebotomists were advised on precautions to avoid and deal with any cases of fainting. The 

number of bloods obtained are summarised in Table N2. 

(Table N2) 

7 Liaison with, and procedures at, the local hospital laboratories 

For each area covered by the survey a local laboratory was recruited to receive and process a 

portion of the blood from each respondent. The phlebotomists delivered samples to these 

laboratories by hand in a cool box. Great Ormond Street Hospital Haematology Department and 

Southampton University Trace Elements Laboratory were contracted to receive and analyse other 

portions of the blood, for haematology and trace element analysis respectively, collected from all 

areas in all waves of the survey. The remaining analyses were carried out at HNR in Cambridge. 

At the end of each wave of fieldwork the blood stored at the local laboratory was couriered frozen 

to HNR. 

Several of the required analytes, particularly certain vitamins and vitamin status index analytes, are 

known to be very labile and therefore need to be stabilised, either by chemical treatment or by low 

temperature storage or both, at the earliest possible opportunity. This was done at the local 

laboratories. 

Ideally local hospital laboratories needed to be close to the fieldwork areas, accessible by road, 

have appropriate staff availability, have a refrigerated centrifuge and storage facilities at -40 C or 

below. The local laboratories were usually at the hospital where the phlebotomist was based. In a 

few instances, because of the limited choice of laboratories, it was necessary to relax the 

requirement for a chilled centrifuge, or to accept storage at -25 C. A total of 90 local laboratories 

were used for processing and storing blood samples during the study. 

8

Table N2 Number of blood samples obtained by wave of fieldwork* 

Unweighted data Numbers 


All 

Wave 1 : July to Wave 2 : October to Wave 3 : January to Wave 4 : April to June 

September 

December 

March 

No. of blood samples obtained 278 311 313 442 1344 

* Fieldwork wave is defined as the wave (quarter) in which the case was issued (or reissued) for interview.

Each local laboratory was provided with the following items: 

• written blood-processing instructions and record forms for each respondent 

• aliquots of 10% w/v metaphosphoric acid for vitamin C stabilisation, in 2ml pre-labelled 

and colour-coded screw-cap containers. 

The stabilising solutions, frozen in solid CO2, were delivered from HNR to the hospital laboratories, 

and were kept frozen until used. 

Immediately upon receiving a respondent’s heparinised blood samples from the phlebotomist the 

analyst was required to: 

• transfer an aliquot of the whole blood to an empty container for the glutathione 

peroxidase assay 

• centrifuge the remaining blood at 4 C and then remove the plasma to an empty container 

• transfer an aliquot of plasma to the metaphosphoric acid container for subsequent vitamin 

C analysis 

• wash the red cell pellets with normal saline to yield a red cell concentrate depleted of 

buffy coat 

• label and store all samples in a polythene bag at -40 C or below 

• complete a record form for each sample giving processing dates, times and portions 

created 

• send the collected samples on dry ice, plus the associated paperwork, to HNR by a road 

transport carrier. This transfer occurred at the end of each wave of fieldwork and was 

organised by HNR. 

8 Further subdivision, freezer filing and assay auditing 

As soon as the blood sample fractions created at the local laboratory arrived at HNR they were 

stored at -80 C. Their receipt and respondent details were recorded in both a hard copy log book 

and computer spreadsheet and were cross checked against records of analysis performed by 

Great Ormond Street and Southampton University Laboratories. The priority order for analysis and 

the units of measurement are listed in Appendix M. The analytical procedures are summarised in 

Appendix O. 

9

After a single thawing, each plasma sample was further subdivided into discrete sub-samples for 

assays of: a) 25(OH)-vitamin D and other fat-soluble micronutrients (vitamins A, E and 

carotenoids); b) iron status; c) lipid profile and d) clinical chemistry analytes. These samples were 

then filed in the storage freezer strictly in order of receipt. Analysis was conducted in a sequence 

so as to avoid bunching within the fieldwork areas during each batch analysis. For each analyte 

type analytical work was performed in small batches, together with the appropriate quality controls 

and quality assurance samples. Each assay was performed in duplicate; if agreement between 

duplicates failed to meet the pre-set criteria for each assay, repeat assays were performed. 

9 Reporting procedures 

Respondents and their GP’s, if consent to inform the GP was given, were informed by letter of the 

results of a selected number of analytes which were of clinical significance (see Appendix L). This 

letter also reported the blood pressure measurements for the respondent where these had been 

taken. Letters to GPs and respondents contained identical results sheets together with information 

on normal ranges. On request, the survey doctor provided advice to GPs about the need for follow 

up tests. Any incidental abnormality of potential clinical significance was also separately reported 

to the respondent and to their GP if consent was obtained. 


1 The information in this section refers to the mainstage application and approval. For details of the 

application and approval for feasibility see Appendix C. 

2 Use of PABA was discontinued during Wave 1 following an adverse reaction experienced by one 

respondent. It was later established that this was not related to PABA. 

3 The MREC requested an increase in the font size used on the information leaflets L1 and L2, and 

change to the spacing of the text on the blood consent form Z4 to make it appear less cramped and 

easier to read. 

10

Appendix O 

Methods of blood analysis and quality control 

The assays described in sections 1 and 2 below were conducted at the Department of 

Haematology, Great Ormond Street Hospital, London. Throughout fieldwork, samples of 

coagulated and ethylenediaminetetraacetate (EDTA) anticoagulated blood were sent directly 

to the laboratory by post after their collection. Serum samples were obtained by 

centrifugation of the coagulated blood sample. 

The assays described in sections 3 to 14 below were conducted at Medical Research 

Council Human Nutrition Research (HNR) in Cambridge. Samples of lithium heparin 

anticoagulated blood were collected and stored in a coolbox, at about 4°C, and delivered to a 

local processing laboratory in the region of the fieldwork typically within 5 hours of collection. 

These local laboratories undertook the processing and initial stabilisation of this blood 

sample into whole blood, red cells, plasma and metaphosphoric acid stabilised plasma 

portions. The metaphosphoric acid had been previously prepared, aliquotted at HNR and 

delivered to each local laboratory. The blood sample subfractions were stored frozen, 

typically at -40°C at these laboratories until their removal on dry ice to HNR, where they were 

stored frozen, at -80°C, until further subdivided and analysed. 

The assays described in sections 15 and 16 below were conducted at the SAS Trace 

Element Unit at the University of Southampton. Throughout fieldwork, samples of 

ethylenediaminetetraacetate (EDTA) anticoagulated blood were sent directly to the 

laboratory by post after their collection. Plasma samples were obtained by centrifugation of 

the anticoagulated blood sample. 

For some of the analytes measured in the samples that were sent through the post at room 

temperature, there was a significant linear correlation between the assay values and the 

magnitude of the delay time. In some there was also a small but significant difference in 

values obtained from the small number of slightly haemolysed samples and the majority 

which exhibited no visible haemolysis. In order to correct for these two potential errors, the 

following mathematical corrections were employed. For each analyte where there was a 

significant correlation with delay time, each result was corrected (up or down) by the product 

of the number of hours delay and the slope of the overall rate of change per hour. For each 

analyte where there was a significant effect of haemolysis, the results from the haemolysed 

1

samples were multiplied by a correction factor (between 0.969 and 1.023) which represented 

the ratio of the overall mean values of the haemolysed and non-haemolysed samples. 

Tables showing the results of the quality control procedures are given at the end of this 

appendix. 

1 Full blood count 

Full blood counts were performed using a Bayer H3 Haematology Analyser. The analyser 

uses a colorimeter for measuring haemoglobin at wavelength 546nm. From samples of 

EDTA anticoagulated blood, red cells, white cells, differential counts and platelets were 

diluted and hydrodynamically focused through a flow cell and were counted using light and 

laser detection systems. The samples were analysed on the day of receipt. 

Quality control procedures comprised both internal and external procedures. Daily internal 

quality control checks were used to establish the running means of the stable red cell 

indices, mean cell volume (MCV), mean cell haemoglobin (MCH) and mean cell haemoglobin 

concentration (MCHC) and daily commercial controls (Bayer Testpoint Haematology control) 

were used to monitor drift in all measured and calculated parameters. External quality 

assessment schemes included the National External Quality Assessment Scheme (NEQAS) 

for haematology and External Quality Assessment Scheme (EQAS) for haematology run by 

Addenbrookes Hospital, Cambridge. 

(Table O1) 

2 Serum ferritin, vitamin B12, folate and red cell folate 

These assays were performed on the Abbott IMx semi automated analyser which uses 

Microparticle Enzyme Immunoassay (MEIA) technology. Individual assay kits were used for 

each of the analytes, but all are based on the same principle. Microparticles coated with 

analyte-specific ‘capture’ molecules bind to the analyte in the sample. The resulting immune 

complex binds to a glass fibre matrix. An alkaline phosphatase-labelled conjugate bound to 

the matrix then reacts with a fluorogenic substrate and the rate of increase of fluorescence is 

measured. This is proportional to the concentration of analyte originally present in the 

sample. Concentrations were determined by comparison with a curve constructed from 

standards from known concentrations. Samples were analysed as soon as possible after 

receipt. 

Quality control procedures comprised both internal and external procedures. For the serum 

assays, an internal pooled serum sample was used as a drift control with each run. Drift 

2

control for the red cell folate assay was by use of a commercial red blood cell folate control. 

External quality assessment was by NEQAS for the haematinic assays. 

(Table O2) 

3 Plasma homocysteine 

This was measured by the Abbott IMx assay on the IMx analyser. Homocysteine in samples 

and standards is converted to S-adenosyl-L-homocysteine, followed by coupling with an 

antibody which is quantified by a fluorescence polarisation immunoassay. To ensure that all 

of the homocysteine is in the reduced, free form, dithiothreitol is added to the samples. 

Quality control is achieved by participation in an international external quality assessment 

scheme based in Denmark 1 , as well as by the manufacturer’s QC samples. A quality 

assurance running check uses a subdivided pool of heparinised plasma. 

(Table O3) 

4 Retinol, tocopherols, lutein/zeaxanthin, lycopene, cryptoxanthin, α-carotene and 

ß-carotene in plasma 

These determinations were achieved by high performance liquid chromatography using a 

method derived from that of Thurnham et al 2 . Rapidly-thawed subsamples of plasma, 

typically 250µl, were extracted with n-heptane in the presence of absolute ethanol, butylated 

hydroxytoluene (BHT) and α-tocopherol acetate (internal standard). The upper organic 

phase was evaporated nearly to dryness under vacuum, and was then redissolved in 250µl 

of the mobile phase, with sonication to achieve dissolution. If necessary a small volume of 

dichloromethane was added to achieve complete dissolution. 50µl aliquots were then 

injected onto a 4µ Waters C18 column which was preceded by a 0.5µ reduced stainless steel 

filter frit, to remove any particles. The mobile phase was acetonitrile 44%, methanol 44%, 

dichloromethane 12%, by volume, with added BHT at 10mg/l. The flow rate was 1.5ml/min 

and the column temperature control jacket was maintained at 25˚C. A Waters Millenniumcontrolled 

HPLC system, with a photodiode array detector, was used. A triple internal 

standard of retinyl acetate, tocopherol acetate and ethyl β-apo-8’-carotenoate was used. 

Retinol and retinyl palmitate are estimated at 325nm, and tocopherols at 292nm, at which 

wavelength the tocopherol acetate is also measured. All the carotenoids are measured at 

450nm. Peak area response factors were obtained from semi-pure, commercially available 

carotenoids, and from retinol, retinyl palmitate, α- and γ-tocopherols. These were then 

corrected to 100% purity, by means of their HPLC patterns, and from their absolute optical 

densities and known extinction coefficients. This procedure was able to separate and 

quantify all of the following plasma components: retinol and retinyl palmitate at 325nm; α- 

3

and γ-tocopherols at 292nm; α- and ß-carotenes, lycopene and ß-cryptoxanthin at 450nm. 

Lutein and zeaxanthin eluted as a single peak and were estimated together at 450nm. Run 

time was 13 minutes, thus permitting a throughput of about four samples per hour. A mixed 

standard was run with every batch of extracted samples to check the performance 

characteristics of the column and detectors, the former being replaced when necessary, to 

ensure adequate peak separation. Extraction performance is based on the recovery of each 

of the three internal standards, and column performance is based on retention time shift and 

peak area recovery of standards. 

Quality control procedures comprised both internal and external procedures including: 

• two internal subdivided pools of heparinised human plasma from the Cambridge 

Blood Transfusion Service, used for long-term drift control and to provide an early 

warning of any changes in sensitivity of the assay. These are run every 20 samples. 

• External freeze-dried plasma samples, including ‘SRM 968c Fat-Soluble Vitamins, 

Carotenoids and Cholesterol in Human Serum’, provided by the National Institute of 

Standards and Technology (NIST), USA which have assigned values for all of the 

analytes of interest, and participation in the regular NIST round robin exchange 

scheme for these analytes. 

The criterion of adequacy is a 5% coefficient of variation (CV) or better for each internal 

standard, for both unknowns and for quality assurance (QA) samples. 

The method used to determine these analytes in plasma samples in this survey was very 

similar to that used in the NDNS of children aged 1 1 /2 to 4 1 /2 years 3 , of people aged 65 years 

and over 4 , and of young people aged 4 to18 years 5 . 

(Table O4) 

5 25-hydroxyvitamin D in plasma 

The DiaSorin (previously Incstar, Minnesota, USA) 25(OH)-vitamin D radioimmunoassay 

(RIA) kit assay was used, which was based on the developmental work of Hollis et al 6 . The 

antibody to 25(OH)-vitamins D (D2 + D3) had been generated in goats by the vitamin D 

analogue, 23,24,25,26,27-pentanor-C(22)-carboxylic acid of vitamin D coupled to bovine 

serum albumin. Firstly, duplicate extraction of the fat-soluble analyte from the plasma 

samples and from standards was achieved into pure acetonitrile, precipitating plasma 

proteins. The extracted 25-hydroxyvitamin D was then diluted with tracer 25-hydroxyvitamin 

D labelled with 125 I. Exposure of this impure mixture to a specific goat antibody against 25hydroxyvitamin 

D resulted in specific binding of a proportion of the labelled vitamer, 

4

dependent on its concentration. Addition of a second antibody then achieved precipitation. 

Separation of this precipitated protein-bound fraction was achieved by centrifugation and 

was followed by gamma-counting of the sedimented fraction. 

Quality control procedures comprised both internal and external procedures including: 

• an internal subdivided pool of heparinised human plasma from the Cambridge Blood 

Transfusion Service, used for long-term drift control and to provide an early warning 

of any changes in sensitivity of the assay 

• a spiked serum with an assigned 25(OH)-vitamin D value, provided with the kit 

• serum with an assigned (DiaSorin) 25(OH)-vitamin D level, obtained from BioRad Inc 

• participation in the ‘DEQAS’ external quality assurance scheme for vitamin D 

metabolites, run from Charing Cross Hospital, London. 

We chose not to use the second high spiked serum that was provided with the kit because its 

concentration lay outside the region of good precision of the assay, and it was preferable to 

dilute any survey samples which fell into this range. 

This method was also used to measure 25-hydroxyvitamin D in plasma in the NDNS of 

children aged 1 1 /2 to 4 1 /2 years 7 , of people aged 65 years and over 8 , and of young people 

aged 4 to18 years 9 . 

(Table O5) 

6 Erythrocyte transketolase for thiamin status, in washed red blood cells 

This assay was based on that of Vuilleumier et al 10 . It depends on the coupling of pyridine 

nucleotide (NADH) oxidation to glycerol phosphate dehydrogenase, which produces glycerol- 

3-phosphate after the transketolase-catalysed conversion of ribose-5-phosphate. The rate of 

oxidation of NADH was monitored at 340nm, on the Cobas Bio analyser. The reaction rate 

was measured in both the absence and presence of the transketolase enzyme cofactor, 

thiamine pyrophosphate (cocarboxylase). Thiamin status was measured by both the basal 

enzyme activity, expressed per unit of haemoglobin in the sample, and by the activation 

coefficient, which was the ratio of cofactor-stimulated activity to the basal activity without any 

added cofactor. Haemoglobin was measured separately by the cyanomethaemoglobin 

procedure. 

Quality assurance was achieved with stored red cell preparations from heparinised blood 

obtained from the Cambridge Blood Transfusion Service and a pooled sample from 

5

Tanzanian blood. No commercial materials with assigned values or EQAS were available for 

this analyte. 

(Table O6) 

7 Erythrocyte glutathione reductase activation coefficient for riboflavin status in 

washed red cells 

This assay has been adapted ‘in-house’ for use with a Cobas Fara centrifugal analyser from 

the manual technique developed by Glatzle et al 11 . Washed red cell samples were thawed, 

diluted in water and buffer, centrifuged and the extract was incubated with and without flavin 

adenine dinucleotide (FAD). Addition of assay reagents, oxidised glutathione and reduced 

pyridine nucleotide coenzyme, took place in the centrifugal analyser, and was followed by a 

5 minute measurement of the reaction rate at 340nm and 37˚C. The ratio of FAD-stimulated 

to unstimulated activity is the erythrocyte glutathione reductase activation coefficient 

(EGRAC) and is a reliable and robust measure of riboflavin status. The initial reactivation of 

the unsaturated apoenzyme in the sample was carried out for a relatively long period, 30 

minutes at 37˚C, in order to ensure full reactivation of apoenzyme. The assay is conducted at 

a low final concentration of (FAD) (1.5µM). We have found this to be necessary, in order to 

eliminate activation coefficients (ratios) less than 1.0, which can result from enzyme inhibition 

by FAD, or its breakdown products, if the final concentration of FAD is too high. 

Quality control samples comprised pools of United Kingdom, Gambian and Tanzanian red 

cell haemolysates, stored in aliquots at -80˚C and thawed on the day of analysis. No 

commercial materials with assigned values or EQAS were available for this analyte. 

(Table O6) 

8 Erythrocyte aspartate aminotransferase activation coeficient (EAATAC) for 

vitamin B6 status in washed red cells 

This method is based on the procedure described by Vuilleumier et al 7 and uses the Cobas 

Bio centrifugal autoanalyser to monitor the stimulation of erythrocyte aspartate 

aminotransferase (EAAT) by pyridoxal-5-phosphate (PLP) at 340nm and 37˚C. Washed red 

cell samples were thawed, diluted in water and buffer, centrifuged, and the extract was 

incubated with and without PLP. The ratio of PLP-stimulated activity to the basal 

unstimulated activity is known as EAATAC. 

Quality control samples comprised separate pools of United Kingdom, Gambian and 

Tanzanian red cell haemolysates, stored frozen and thawed on the day of analysis. No 

commercial QC materials or EQAS were available for this analyte. 

6

7 

(Table O6) 

9 Vitamin C in plasma 

The assay was based on the procedure described by Vuilleumier and Keck 12 . The assay is 

performed on a Roche Cobas Bio centrifugal analyser with fluorescence attachment. It 

begins with conversion of ascorbic acid in the metaphosphoric acid stabilised plasma sample 

to dehydroascorbic acid by a specific enzyme, ascorbate oxidase purified from cucumbers, 

obtained from Sigma, London. This is followed by coupling of the resulting dehydroascorbate 

with o-phenylene diamine to give a fluorescent quinoxaline. The formation of this 

quinoxaline is linearly related to the amount of vitamin C in the sample, at least over the 

range 0-10µg/ml (0-5µM), which is a typical range for vitamin C in plasma, after its prestorage 

dilution 1:2 with 10% metaphosphoric acid. The assay was calibrated daily with 

freshly prepared vitamin C standards. The validity of the fluorimetric assay procedure used 

was by cross-correlation with HPLC-based assays, and by vitamin C spiking experiments. 

Preliminary trial runs and literature-assessment verified the stability of the vitamin C under 

the collection, stabilisation and storage conditions used. 

A selection of internal quality controls were included in each run, which comprised aliquots of 

heparinised plasma spiked with each of three levels of vitamin C and stored at -80˚C in 

metaphosphoric acid. No commercial quality control materials or EQAS were available for 

this analyte. 

(Table O7) 

10 Plasma iron, Total Iron Binding Capacity (TIBC) and iron % saturation (Roche 

Unimate Iron; Iron binding capacity test) 

Measurement of plasma iron by this method depends on the reaction of free ferrous iron with 

ferrozine, after iron liberation from protein-binding with guanidine, followed by reduction of 

ferric to ferrous iron with ascorbic acid. The colour was measured on a Hitachi 912 analyser 

at 546nm. The calibrator was a Roche human serum with assigned value. 

For samples in which there was obvious lipaemia, centrifugation ensured that the sample 

used for analysis was free from potentially interfering lipids. 

Quality control procedures comprised both internal and external procedures including 

heparinised human plasma samples from the Cambridge Blood Transfusion Service, Roche 

human sera ‘N’ and ‘P’ (normal and pathological) at stated, half and quarter dilution and 

NEQAS for plasma iron.

For assay of TIBC (total iron binding capacity), plasma samples were first mixed with a fixed 

amount of ferrous chloride in excess of the unsaturated iron-binding capacity. The excess 

unbound iron was then physically removed by addition of basic magnesium carbonate 

powder, followed by mixing and centrifugation, leaving only the transferrin-bound iron in 

solution. This transferrin-bound iron was then measured by the ferrozine reaction in the 

presence of guanidine giving a direct measure of the total amount of transferrin (iron-binding 

protein) present in the sample. Percent saturation of transferrin was calculated as 100x 

[plasma iron/TIBC], both being expressed on a molar basis. Again for this assay the 

calibrator was a Roche human serum with assigned values. 

Quality control procedures comprised internal procedures including heparinised human 

plasma samples from the Cambridge Blood Transfusion Service and Roche human sera ‘N’ 

and ‘P’ (normal and pathological) at stated and half dilution. 

(Table 08) 

11 Glutathione peroxidase in whole blood (selenium status) 

This assay was based on that of Paglia and Valentine 13 . It was further developed into a 

standardised procedure during a European Community FLAIR Concerted Action: 

“Measurement of Micronutrient Absorption and Status’’ 14 . The assay involves the coupling of 

glutathione peroxidase-catalysed oxidation of reduced glutathione, in the presence of 

diothiothreitol, cyanide, ferricyanide and tertiary butyl hydroperoxide, with the glutathione 

reductase-catalysed reduction of the resulting oxidised glutathione. This results in oxidation 

of NADPH, measured as a rate reaction at 340nm and 37˚C on the Cobas Bio analyser. The 

samples were diluted with dithioreitol and Drabkins reagent in a two-stage dilution procedure 

before the assay. Necessary precautions included precise pH control (pH 7.0) conservation 

of reagent stability on ice, and rapid processing of the samples. The enzyme was measured 

in diluted whole blood and its activity was expressed in nmol/mg haemoglobin/min, the latter 

having been measured on separate, but equivalent subsamples of whole blood at Great 

Ormond Street Haematology Laboratory. 

Running quality assurance was achieved with aliquots of heparinised whole blood from the 

Cambridge Blood Transfusion Service. The enzyme is stable during storage in the frozen 

state, and the samples were assayed after only a single freeze-thaw cycle after storage. No 

commercial QC materials or EQAS were available for this analyte. 

(Table O9) 

8

12 α1-antichymotrypsin in plasma 

Different plasma acute phase proteins respond at different rates following the onset of an 

inflammatory stimulus 15 . α1-antichymotrypsin was selected as the most suitable choice of 

acute phase reactant, with respect to this time course of response as it remains elevated for 

longer than other acute phase proteins. This Hitachi 912-based nephelometric assay relied 

on a specific antibody to α1-antichymotrypsin, raised in rabbits, purchased from Dako and 

diluted in buffer containing polyethylene glycol. The six-point calibration curve used 

calibration sera with assigned values. The assay has proved robust and reliable over several 

years of use in the NDNS laboratory and samples were analysed after not more than two 

freeze-thaw cycles. The analyte is stable in frozen plasma, and the assay is highly sensitive, 

requiring only a few microlitres of sample. 

Internal quality control procedures included heparinised human plasma from the Cambridge 

Blood Transfusion Service and serum samples with assigned values from Dako. 

(Table O10) 

13 Cholesterol and HDL-cholesterol in plasma 

These colourimetric assays were performed on the Cobas Fara analyser. 

Cholesterol was measured by the oxidation of cholesterol (liberated by cholesterol esterase), 

by cholesterol oxidase to 7-hydroxy-cholesterol. Hydrogen peroxide thus liberated then 

reacts with phenol and 4-amino-antipyrine in the presence of peroxidase, to yield a 

quinoneimine chromophore measurable at 520nm. The cholesterol assay was calibrated by 

use of the Roche human calibrator. 

HDL-cholesterol has been defined as that fraction of total cholesterol which remains in 

solution after precipitation of low density lipoprotein (LDL) and very low density lipoprotein 

(VLDL) cholesterol with magnesium chloride plus phosphotungstic acid. 

For this assay magnesium/phosphotungstic acid reagent was added to the plasma sample. 

The sample was then centrifuged, and the clear supernate was assayed by the cholesterol 

assay described above. The HDL assay was calibrated by the use of Roche P human 

calibrator. Studies have shown that this precipitation methodology yields results very similar 

to those of ultracentrifugal separation, which is the reference method for this assay. 

Quality control procedures for the cholesterol assay comprised an internal procedure using 

heparinised human plasma from the Cambridge Blood Transfusion Service and a double- 

9

strength Roche N sample. External quality control comprised NEQAS for cholesterol. For 

HDL-cholesterol, an ABX control serum N was used at x0.5, x1.0 and x2.0 concentrations. 

(Table O11) 

14 Creatinine in plasma (Roche Unimate 7 CREA) 

This Hitachi 912 assay is based on the Jaffé reaction (alkaline picrate). It is a rate assay and 

was calibrated with Roche human serum calibrator of known creatinine concentration. 

Samples were analysed after not more than two freeze-thaw cycles. 

Quality control was achieved with Roche human serum samples with assigned values, and 

for the running quality assurance human heparinised plasma from the Cambridge Blood 

Transfusion Service was used. External quality control procedures were NEQAS for 

creatinine. 

(Table O12) 

15 Selenium in plasma and red cells 

Plasma and whole blood selenium concentrations were measured by using inductively 

coupled plasma mass spectrometry (ICP-MS) 16 following 1 + 15 dilutions of 200µl sample 

volumes with a diluent which contained 1.0% v/v butan-1-ol, 0.66% m/v Triton X-100, 0.01M 

ammonia, 0.0002M ammoniumdihydrogen ethylenediaminetetraacetic acid and 0.002M 

ammoniumdihydrogen phosphate. This diluent destabilised argon-adduct ion species which 

otherwise would interfere with ICP-MS measurements of selenium and allows accurate 

analyses at 78 Se. Matrix-matched standards prepared from bovine serum were used for 

calibration. Red cell selenium was calculated from the whole blood and plasma 

concentrations, together with the haematocrit. 

Internal quality control sera were prepared by adding selenium to pools of bovine sera to 

give increases of 0, 0.40 and 1.60 µmol/l. An additional internal quality control was provided 

by using a Seronorm preparation. The internal quality controls were analysed at a frequency 

of not less than one set of four internal quality controls per 10 duplicate test samples. 

Participation in quality assessment schemes from Centre du Toxicologie de Quebec and 

TEQAS provided external quality control. 

(Table O13) 

10

16 Mercury in blood 

Measurements of mercury in whole blood were made by inductively coupled plasma mass 

spectrometry 17 . The diluents used were: (a) 2% w/v Virkon; (b) 25% w/v tetramethyl 

ammonium hydroxide; (c) 0.14M ammonia, 0.003M diammonium-dihydrogen EDTA, 0.03M 

ammonium dihydrogen phosphate, and (d) 0.7M ammonia in 1% v/v Triton X-100. To 300µl 

blood was added 300µl (a), then 100µl (b), then after 30 min, 5.0ml (c), 5.0ml (d), 0.3ml 

water and 40µl 1.0mg/l thallium solution. For calibration, mercuric nitrate standards were 

prepared in the presence of control bovine blood containing

Bronglaif Hospital, Aberystwyth 

Broomfield Hospital, Chelmsford 

BUPA Norwich Hospital, Colney 

Bury General Hospital 

Carlisle Hospitals NHS Trust, Cumberland 

Central Middlesex Hospital, London 

Chelsea & Westminster Healthcare, London 

Chesterfield and North Derbyshire Royal Hospital, Chesterfield 

Crawley Hospital, Crawley 

Darent Valley Hospital, Dartford 

Darlington Memorial Hospital 

Derby City General Hospital 

Diana Princess of Wales Hospital, Grimsby 

Dorset County Hospital, Dorchester 

East Kent Hospitals NHS Trust, Margate 

Eastbourne District Hospital 

Edinburgh Royal Infirmary 

Essex Rivers Healthcare NHS Trust, Colchester 

Farnborough Hospital, Opington 

Gartnavel General Hospital, Glasgow 

Glenfield General Hospital, Leicester 

Grampian University Hospitals NHS Trust, Aberdeen 

Hammersmith Hospital, London 

Heartlands Hospital, Birmingham 

Hereford County Hospital 

Hexham General Hospital 

Hillingdon Hospital, Uxbridge 

Kettering General Hospital NHS Trust 

Liverpool Royal Hospital 

Luton & Dunstable Hospital NHS Trust, Luton 

Maidstone Hospital 

Medway Maritime Hospital, Gillingham 

Middlesborough General Hospital 

Milton Keynes General Hospital 

New Hall Hospital, Salisbury 

North Bristol NHS Trust, Westbury on Trym 

Northampton General Hospital Trust 

Northwick Park Hospital, Harrow 

Nottingham City Hospital 

Pembury Hospital, Tunbridge Wells 

Peterborough District Hospital 

Pinderfield General Hospital, Wakefield 

Plymouth Hospitals NHS Trust 

Princess Margaret Hospital, Swindon 

Queen Elizabeth Hospital, Birmingham 

Queen Elizabeth Hospital, Kings Lynn 

12

Royal Berkshire Hospital, Reading 

Royal Bournemouth Hospital 

Royal Cornwall Hospital, Truro 

Royal Glamorgan Hospital, Llantrisant 

Royal Gwent Hospital, Newport 

Royal Lancaster Hospital 

Royal Oldham Hospital 

Royal Shrewsbury Hospital 

Royal Sussex County Hospital, Brighton 

Russell Hall Hospital, Dudley 

Salisbury District Hospital 

Scarborough Hospital 

Southampton General Hospital 

Southmead Hospital, Bristol 

Southport General Infirmary 

St Georges Hospital, London 

St James University Hospital, Leeds 

St Peter's Hospital, Chertsey 

Steppinghill Hospital, Stockport 

Stirling Royal Infirmary 

Stoke Mandeville Hospital, Aylesbury 

Sunderland Royal Hospital 

Swansea NHS Trust 

Tayside University Hospitals NHS Trust, Dundee 

University Hospital of North Durham 

Victoria Hospital, Kirkcaldy 

Victoria Infirmary, Glasgow 

Warrington Hospital 

Watford General Hospital 

West Wales General Hospital, Carmathen 

Western General Hospital, Edinburgh 

Whipps Cross Hospital, London 

Wirral Hospital NHS Trust 

Withington Hospital, Manchester 

York District Hospital 


1 Moller J, Christensen L, Rasmussen K. An external quality assessment study of the analysis of 

methylmalonic acid and total homocysteine in plasma. Scand J Clin Lab Invest 1997; 57: 613- 

619. 

2 Thurnham DI, Smith E, Flora PS. Concurrent liquid-chromatographic assay of retinol, αtocopherol, 

ß-carotene, α-carotene, lycopene and ß-cryptoxanthin in plasma, with tocopherol 

acetate as internal standard. Clin Chem 1988; 34: 377-381. 

13


Survey: children aged 1 1 /2 to 4 1 /2 years. Volume 1: Report of the diet and nutrition survey. 





5 Gregory J, Lowe S, Bates CJ, Prentice A, Jackson LV, Smithers G, Wenlock, R, Farron M. 



6 Hollis BW, Kamerud JQ, Selvaag SR, Lorenz JD, Napoli JL. Determination of vitamin D status 

by radioimmunoassay with an 125 I-labelled tracer. Clin Chem. 1993; 39: 529-533. 







9 Gregory J, Lowe S, Bates CJ, Prentice A, Jackson LV, Smithers G, Wenlock, R, Farron M. 



10 Vuilleumier JP, Keller HE, Keck E: Clinical chemical methods for routine assessment of the 

vitamin status of populations. Part III. The apoenzyme stimulation tests for vitamins B1, B2 and 

B6, adapted to the Cobas Bio analyser. Internat J Vit Nutr Res 1990; 60: 126-135. 

11 Glatzle D, Korner WF, Christeller S, Wiss O. Method for the detection of a biochemical 

riboflavin deficiency. Stimulation of NADPH2-dependent glutathione reductase from human 

erythrocytes by FAD in vitro. Investigations on the vitamin B2 status in healthy people and 

geriatric patients. Internat J Vit Nutr Res 1970; 40: 166-183. 

9 Vuilleumier JP, Keck E. Fluorimetric assay of vitamin C in biological materials using a 

centrifugal analyser with fluorescence attachment. J Micronutrient Anal 1989; 5: 25-34. 

10 Paglia DE, Valentine WN. Studies on the quantitative and qualitative characterisation of 

erythrocyte glutathione peroxidase. J Lab Clin Med 1967; 70: 158-169. 

11 EC-Food Linked Agro-Industrial Research (EC-FLAIR) Concerted Action No. 10 (Rapporteurs: 

JL Belsten and AJA Wright). European Community - FLAIR common assay for whole-blood 

glutathione reductase (GSH-Px); results of an inter-laboratory trial. Eur J Clin Nutr 1995; 49: 

921-927. 

12 Calvin J, Neale G, Fotherby KJ, Price CP. The relative merits of acute phase proteins in the 

recognition of inflammatory conditions. Ann Clin Biochem. 1988; 25: 60-66. 

13 Delves HT, Sieniawska CE. Simple method for the accurate determination of selenium in 

serum by using inductively coupled plasma mass spectrometry. J. Analyt Atom Spectrom 

1997; 12: 387-389. 

14 Moreton JA, Delves HT. Simple direct method for the determination of total mercury levels in 

blood and urine and nitric acid digests of fish by inductively coupled plasma mass spectrometry. 

J Analyt At Spectrosc 1998; 13: 659-665. 

14

Table O1 Quality control data for haemoglobin and blood counts 

National External Quality Assessment Scheme for haematology* 

Analyte** Result Mean*** Deviation 

Index 

haemoglobin Hb (g/l) 

1A 108 110 -1.08 

1B 107 106 0.33 

2A 122 121 0.51 

2B 108 107 0.37 

3A 124 124 0.00 

3B 110 111 -0.63 

red cell count RCC (x10 12 /l) 

1A 3.70 3.69 0.21 

1B 3.43 3.44 -0.19 

2A 4.03 3.99 0.61 

2B 3.64 3.55 1.43 

3A 3.88 3.90 -0.31 

3B 3.54 3.57 -0.36 

PCV (l/l) 

1A 0.319 0.316 0.43 

1B 0.303 0.304 -0.11 

2A 0.353 0.346 0.83 

2B 0.323 0.312 1.43 

3A 0.349 0.353 -0.42 

3B 0.321 0.323 -0.20 

mean cell volume MCV (fl) 

1A 86.2 85.6 0.38 

1B 88.4 88.1 0.20 

2A 87.6 86.7 0.55 

2B 88.7 88.0 0.46 

3A 90.0 90.3 -0.18 

3B 90.3 90.4 -0.08 

mean cell haemoglobin MCH (pg) 

1A 29.3 29.9 -0.89 

1B 31.2 30.9 0.40 

2A 30.2 30.3 -0.13 

2B 29.6 30.2 -0.88 

3A 32.0 31.7 0.35 

3B 31.1 31.2 -0.15 

mean cell haemoglobin concentration MCHC (%) 

1A 34.0 34.9 -0.90 

1B 35.3 35.0 0.28 

2A 34.5 34.9 -0.41 

2B 33.3 34.3 -1.06 

3A 35.5 35.1 0.36 

3B 34.2 34.5 -0.30 

white cell count WCC (x10 9 /l) 

1A 4.7 4.5 0.77 

1B 4.0 3.8 0.99 

2A 5.5 5.4 0.15 

2B 5.5 5.1 0.90 

3A 0.6 0.6 0.53 

3B 1.6 1.5 1.03 

platelet count PLT (x10 9 /l) 

1A 177 171.0 0.53 

1B 261 253.0 0.44 

2A 224 215 0.55 

2B 227 208 1.10 

3A 10 10.0 -0.26 

3B 72 69.0 0.52 

*NEQAS samples were analysed throughout the survey. 

**Data are given for two samples at three timepoints in the survey. 

***The mean indicates the mean value calculated for participating laboratories 

using a particular type of analytical technique.

Table O2 Quality control data for red cell and serum folate, serum 

ferritin and serum vitamin B 12 

National External Quality Assessment Scheme for haematinics* 

Analyte** Result Mean*** Deviation 

Index 

Red cell folate ( µ g/l) 

1C 247 270 -0.57 

2C 229 266 -0.93 

3C 241 294 -1.51 

Ferritin ( µ g/l) 

1A 861 927 -0.71 

2A 10 10 -0.16 

2B 2370 2370 0.00 

3A 92 88 1.05 

3B 358 386 -0.72 

Vitamin B 12 (ng/l) 

1A 406 402 0.09 

1B 275 276 -0.05 

2A 422 475 -1.11 

2B 395 439 -1.01 

3A 309 319 -0.31 

3B 212 227 -0.66 

Serum folate ( µ g/l) 

1A 4.7 4.6 0.25 

1B 5.8 5.5 0.46 

2A 5.1 6.1 -1.59 

2B 2.1 2.6 -1.96 

*NEQAS samples were analysed throughout the survey. 

**Data are given for two samples at three timepoints in the survey. 

***The mean indicates the mean value calculated for participating laboratories 

using a particular type of analytical technique.

Table O3 Quality control data for homocysteine 

Test Wave* In-house Control Control low Control medium 

Control high 

(units) Mean sd n % CV Mean sd n %CV Target range Mean sd n %CV Target range Mean sd n %CV Target range 

Hcy** 1 10.86 0.19 16 1.75 7.25 0.18 8 2.45 7.0 (5.25 - 8.75) 12.26 0.18 16 1.49 12.5 (10.0 - 15.0) 24.88 0.32 8 1.29 25.0 (20.0 - 30.0) 

(µmol/l) 2 10.86 0.33 20 3.01 6.97 0.20 14 2.86 7.0 (5.25 - 8.75) 12.22 0.31 13 2.50 12.5 (10.0 - 15.0) 25.09 0.53 13 2.11 25.0 (20.0 - 30.0) 

3 10.75 0.46 18 4.26 6.82 0.29 11 4.20 7.0 (5.25 - 8.75) 11.73 0.46 15 3.95 12.5 (10.0 - 15.0) 23.95 0.46 10 1.94 25.0 (20.0 - 30.0) 

4 10.80 0.36 27 3.32 7.08 0.47 18 6.69 7.0 (5.25 - 8.75) 12.44 0.26 17 2.07 12.5 (10.0 - 15.0) 24.84 0.64 19 2.59 25.0 (20.0 - 30.0) 

*Fieldwork wave 

1: July-Sept 2000 

2: Oct-Dec 2000 

3: Jan-March 2001 

4: April-June 2001 

** Participation in the NEQAS scheme for iron for 57 samples yielded a mean deviation index of -0.2 for sample concentrations between 7.52 and 44.8 µmol/l.

Table O4 Quality control data for Vitamin A, E and carotenoids 

Test Wave*In-house Control (PQA) In-house Control (CQA) NIST (all waves)** NEQAS (all waves)** 

Mean sd % CV n Mean sd % CV n Mean DI DI Range Mean DI DI Range 

Retinol (µmol/l) 1 1.703 0.005 0.30 16 1.279 0.007 0.57 16 0.59 -0.19 to 1.43 -0.25 -0.97 to 0.59 

2 1.701 0.004 0.25 20 1.279 0.007 0.56 20 

3 1.701 0.003 0.19 18 1.277 0.005 0.36 18 

4 1.701 0.005 0.28 37 1.281 0.008 0.60 37 

ß-carotene (µmol/l) 1 0.300 0.008 2.80 16 0.325 0.008 2.41 16 -0.56 -1.61 to -0.43 0.72 -0.17 to 1.33 

2 0.296 0.006 2.08 20 0.329 0.005 1.43 20 

3 0.294 0.006 2.11 18 0.327 0.005 1.50 18 

4 0.296 0.005 1.85 37 0.328 0.008 2.53 37 

α-carotene (µmol/l) 1 0.121 0.002 1.99 16 0.157 0.005 2.95 16 -0.37 -0.86 to 1.00 

2 0.122 0.005 4.19 20 0.154 0.007 4.45 20 

3 0.125 0.002 1.94 18 0.163 0.005 2.94 18 

4 0.122 0.003 2.83 37 0.163 0.004 2.58 37 

α-cryptoxanthin (µmol/l) 1 0.022 0.003 12.39 16 0.030 0.003 10.45 16 

2 0.022 0.002 11.08 19 0.031 0.002 6.88 19 

3 0.022 0.003 14.37 18 0.031 0.004 11.52 18 

4 0.022 0.003 13.43 37 0.029 0.005 17.60 37 

ß-cryptoxanthin (µmol/l) 1 0.127 0.003 2.51 16 0.232 0.004 1.63 16 -0.25 -1.00 to 1.50 

2 0.127 0.004 3.40 20 0.232 0.004 1.73 20 

3 0.129 0.003 1.95 18 0.231 0.003 1.30 18 

4 0.128 0.004 3.01 37 0.232 0.004 1.73 37 

Xanthophyll (µmol/l) 1 0.106 0.003 3.18 16 0.115 0.004 3.65 16 -0.22 -0.80 to 1.00 

2 0.103 0.003 3.14 20 0.117 0.005 4.08 20 

3 0.100 0.003 2.67 18 0.122 0.003 2.67 18 

4 0.103 0.005 4.80 37 0.122 0.004 3.03 37 

Lycopene (µmol/l) 1 0.659 0.009 1.34 16 0.446 0.005 1.10 16 -0.89 -1.35 to 0.00 

2 0.661 0.005 0.72 20 0.446 0.007 1.63 20 

3 0.662 0.004 0.59 18 0.460 0.014 3.06 18 

4 0.662 0.005 0.82 37 0.464 0.011 2.30 37 

α-tocopherol (µmol/l) 1 16.336 0.321 1.97 16 16.446 0.051 0.31 16 0.35 -0.35 to 1.18 -0.5 -1.92 to 3.08 

2 16.296 0.265 1.63 20 16.476 0.052 0.32 20 

3 16.300 0.228 1.40 18 16.476 0.061 0.37 18 

4 16.476 0.216 1.31 37 16.483 0.074 0.45 37 

γ-tocopherol (µmol/l) 1 1.028 0.025 2.40 16 1.428 0.036 2.51 16 0.66 0.09 to 1.14 

2 1.040 0.050 4.78 20 1.410 0.027 1.94 20 

3 1.024 0.037 3.65 18 1.405 0.051 3.61 18 

4 1.014 0.039 3.89 37 1.414 0.020 1.42 37 

Retinyl palmitate (µmol/l) 1 0.004 0.001 28.93 16 0.006 0.001 18.79 16 0.13 -1.00 to 1.42 

2 0.008 0.004 54.06 20 0.011 0.006 57.50 20 

3 0.009 0.003 33.28 18 0.011 0.008 76.56 18 

4 0.007 0.004 56.47 37 0.009 0.005 60.79 37 



2: Oct-Dec 2000 



**NIST and NEQAS data are given for the entire survey duration.

Table O5 Quality control data for 25-hydroxyvitamin D 

Test Wave* QA BioRad Lyphochek Control Kit Control** 

(units) Mean sd n % CV Mean sd n Target Mean sd n Target 

25OH Vit D 1 67.7 6.9 24 10.2 33.31 3.2 21 30 (27 - 32) 43.4 4.8 9 30.75 (24.3 - 51.3) 

(nmol/l) 38.2 2.9 15 37.25 (24.3 - 50.8) 

2 60.6 10.1 38 16.7 32.46 4.8 38 30 (27 - 32) 38.7 4.3 15 42.50 (23.8 - 50.8) 

38.7 7.1 18 37.00 (23.8 - 50.8) 

38.2 7.3 5 34.50 (23.5 - 50.0) 

3 61.5 8.7 31 14.07 30.94 2.6 31 30 (27 - 32) 34.6 3.1 31 38.75 (23.5 - 50.0) 

4 51.9 5.9 39 11.4 27.77 3.8 39 30 (27 - 32) 36.3 2.6 35 32.80 (23.5 - 50.0) 

35.2 1.9 4 39.80 (23.5 - 50.0) 



2: Oct-Dec 2000 



**Kit QC (Low) had target ranges based on Incstar kit. Bio Rad based on Immunodiognostic RIA. Participation in the EQAS scheme for 

Hydroxyvitamin D for 24 samples yielded a mean deviation index of -0.4 for sample concentrations between 8.98 and 74.75µmol/l.

Table O6 Quality control data for Erythrocyte Glutathione Reductase Activation Coefficient, Erythrocyte Asparate Aminotransferase Activation 

Coefficient, and Erythrocyte Transketolase Activity and Activation Coefficient 

Test Wave* In-house controls - UK In-house control - Gambian In-house control - Tanzanian In-house Control - FAD Addition 

Mean sd n % CV Mean sd n % CV Mean sd n % CV Mean sd n % CV 

EGRAC 1 1.36 0.03 53 2.29 1.68 0.05 16 2.9 2.45 0.12 12 4.86 1.04 0.02 16 2.15 

(Ratio) 2 1.36 0.02 59 1.55 1.70 0.06 12 3.6 2.38 0.14 13 5.73 1.04 0.02 11 1.64 

3 1.36 0.02 55 1.58 1.72 0.05 11 2.8 2.51 0.13 11 5.07 1.03 0.02 13 1.97 

4 1.36 0.02 88 1.79 1.70 0.05 22 2.9 2.45 0.13 18 5.43 1.02 0.02 19 2.28 

In-house Control - PLP addition 

EAATAC 1 1.83 0.02 54 1.18 2.07 0.04 15 1.7 2.00 0.02 14 1.08 1.16 0.01 15 0.98 

(Ratio) 2 1.82 0.01 59 0.80 2.07 0.02 12 1.2 1.97 0.01 13 0.69 1.16 0.01 12 1.03 

3 1.81 0.02 56 1.14 2.05 0.03 12 1.3 1.98 0.01 12 0.73 1.16 0.01 12 0.94 

4 1.83 0.02 82 1.29 2.08 0.04 16 2.1 1.99 0.02 16 1.22 1.16 0.01 16 1.16 

ETK-basal activity 1 0.64 0.02 50 2.51 0.41 0.02 13 5.4 0.55 0.02 15 3.47 

(µmol/g Hb/min) 2 0.68 0.02 57 2.69 0.50 0.03 13 5.5 0.58 0.03 15 4.47 

3 0.67 0.02 54 2.36 0.51 0.03 14 5.4 0.58 0.02 14 3.10 

4 0.67 0.02 80 2.49 0.51 0.02 20 4.5 0.58 0.01 20 2.41 

ETKAC 1 1.19 0.03 52 2.24 1.16 0.04 14 3.7 1.23 0.03 16 2.47 

(Ratio) 2 1.19 0.02 59 1.91 1.15 0.04 13 3.3 1.21 0.03 14 2.14 

3 1.20 0.02 54 1.89 1.16 0.03 14 2.8 1.22 0.04 14 3.32 

4 1.20 0.02 82 1.84 1.16 0.03 19 2.9 1.22 0.03 21 2.18 



2: Oct-Dec 2000 


4: April-June 2001

Table O7 Quality control data for vitamin C 

Test Wave* Low Control Mid Control High Control 

(units) Mean sd n % CV Mean sd n % CV Mean sd n % CV 

Vitamin C 1 2.49 0.15 15 5.99 5.37 0.25 16 4.74 9.25 0.34 15 3.68 

(µmol/l) 2 2.51 0.10 18 3.90 5.52 0.15 18 2.67 9.52 0.17 18 1.77 

3 2.57 0.12 35 4.53 5.59 0.16 35 2.78 9.59 0.21 34 2.20 

4 2.78 0.08 24 2.89 5.53 0.19 26 3.42 9.03 0.19 26 2.15 



2: Oct-Dec 2000 


4: April-June 2001

Table O8 Quality control data for iron and Total Iron Binding Capacity 

Test Wave* In-house Control Roche N Roche P 

(units) Mean sd n % CV Mean sd n Target range Mean sd n Target range 

Iron (µmol/l)** 1 15.23 0.54 20 3.57 17.72 0.45 20 17.7 (15.9 - 19.5) 31.76 0.42 20 32.8 (29.5 - 36.1) 

2 15.93 0.63 17 3.95 18.35 0.93 17 17.7 (15.9 - 19.5) 32.85 1.09 17 32.8 (29.5 - 36.1) 

3 15.79 0.70 7 4.41 18.55 0.59 7 17.7 (15.9 - 19.5) 33.31 0.60 7 32.8 (29.5 - 36.1) 

4 15.74 0.36 13 2.27 18.41 0.59 13 17.7 (15.9 - 19.5) 33.04 0.75 13 32.8 (29.5 - 36.1) 

TIBC(µmol/l)*** 1 54.00 2.14 13 3.96 61.73 2.15 13 61.3 (55.2 - 67.4) 50.62 1.76 13 49.1 (44.2 - 54.0) 

2 55.72 2.18 15 3.91 62.35 2.03 15 61.3 (55.2 - 67.4) 51.14 1.44 15 49.1 (44.2 - 54.0) 

3 57.75 2.01 7 3.48 65.89 2.20 7 61.3 (55.2 - 67.4) 52.55 2.36 7 49.1 (44.2 - 54.0) 

4 57.20 1.17 12 2.05 66.18 1.51 12 61.3 (55.2 - 67.4) 51.70 1.07 12 49.1 (44.2 - 54.0) 



2: Oct-Dec 2000 



**For iron, in addition to the results obtained on undiluted samples given in the table, some values were also obtained on 1:2 and 1:4 dilutions of 

one Roche N Control in order to check linearity for a wide range of sample concentrations. 

Participation in the NEQAS scheme for iron for 60 samples yielded a mean deviation index of -0.2 for sample concentrations between 10.8 and 

36.8 µmol/l. 

***For TIBC in addition to the results obtained on udiluted samples given in the table, some values were also obtained on 1:2 dilution of one 

Roche N Control to check linearity for a wide range of sample concentrations.

Table O9 Quality control data for glutathione peroxidase 

Test Wave* In-house Control 

(units) Mean sd n % CV 

GPx 1 162.83 9.03 26 5.55 

(nmol NADPH/min/mg Hb) 2 169.38 9.59 28 5.66 

3 162.05 10.00 27 6.17 

4 166.13 7.39 41 4.45 



2: Oct-Dec 2000 


4: April-June 2001

Table O10 Quality control data for α 1-antichymotrypsin 

Test Wave* In-house Control Dako Low Control Dako High Control 


α 1-antichymotrypsin 1 0.24 0.01 7 4.71 0.25 0.01 7 0.24 (0.20-0.28) 0.62 0.02 7 0.63 (0.54-0.72) 

(g/l) 2 0.24 0.01 8 3.19 0.25 0.01 8 0.24 (0.20-0.28) 0.64 0.02 8 0.63 (0.54-0.72) 

3 0.23 0.01 7 5.79 0.25 0.01 7 0.24 (0.20-0.28) 0.64 0.03 7 0.63 (0.54-0.72) 

4 0.24 0.01 11 3.39 0.25 0.01 11 0.24 (0.20-0.28) 0.63 0.01 11 0.63 (0.54-0.72) 



2: Oct-Dec 2000 



**In addition to the results in the table, values were obtained for Dako High 1.5 times the normal concentration to check the linearity over a wide range of 

sample concentrations.

Table O11 Quality control data for total cholesterol and HDL-cholesterol 

Test Wave* In-house Control Roche N** Roche P** 


Total 1 4.40 0.08 14 1.78 5.35 0.09 14 5.31 (4.78 - 5.84) 3.90 0.06 14 3.83 (3.45 - 4.21) 

cholesterol 2 4.56 0.08 18 1.81 5.65 0.05 18 5.31 (4.78 - 5.84) 4.10 0.05 18 3.83 (3.45 - 4.21) 

(mmol/l) 3 4.59 0.05 17 1.02 5.60 0.06 17 5.31 (4.78 - 5.84) 4.04 0.05 17 3.83 (3.45 - 4.21) 

4 4.55 0.07 26 1.54 5.60 0.07 26 5.31 (4.78 - 5.84) 4.07 0.04 26 3.83 (3.45 - 4.21) 

ABX Control Normal 

HDL- 1 0.95 0.02 16 2.01 0.82 0.04 16 0.89 (0.69 - 1.09) 

cholesterol 2 0.96 0.03 17 3.42 0.80 0.03 17 0.89 (0.69 - 1.09) 

(mmol/l) 3 0.96 0.02 16 2.39 0.81 0.03 16 0.89 (0.69 - 1.09) 

4 0.95 0.03 28 3.38 0.82 0.04 28 0.89 (0.69 - 1.09) 



2: Oct-Dec 2000 



** For Cholesterol in addition to the results obtained on undiluted samples given in the table, some values were also obtained on double strength of one 

Roche N Control to check linearity for a wide range of sample concentrations. For HDL Cholesterol in addition to the results obtained on undiluted 

samples given in the table, some values were also obtained on double strength and 1:2 dilution of one ABX Control Normal to check linearity for a wide 

range of sample concentrations. Participation in the NEQAS scheme for iron for 78 samples yeilded a mean deviation index of 0.63 for sample 

concentrations between 2.05 and 4.97 mmol/l. Participation in the NEQAS scheme for iron for 11 samples yeilded a mean deviation index of 0.4 for 

sample concentrations between 0.89 and 2.43 mmol/l.

Table O12 Quality control data for plasma creatinine 

Test Wave* In-house control Precinorm U Precipath U 


Plasma 1 90.21 2.22 7 2.465 111.21 2.71 7 98.1 (80.4-115.8) 349.2 7.65 7 359 (293-425) 

creatinine** 2 89.75 3.97 8 4.422 110.97 2.86 8 98.1 (80.4-115.8) 352.4 11.32 8 359 (293-425) 

(µmol/l) 3 87.71 5.22 7 5.955 110.61 4.28 7 98.1 (80.4-115.8) 358.6 17.03 7 359 (293-425) 

4 92.23 2.21 11 2.395 112.34 1.48 11 98.1 (80.4-115.8) 361.7 9.34 11 359 (293-425) 



2: Oct-Dec 2000 



**For plasma creatinine, NEQAS participation for 40 samples yielded a mean deviation of –1.21 with a concentration range for samples of 59.20-65.30 

mmol/l.

Table O13 Quality control data for plasma and whole blood selenium 

Internal Target Observed (µmol/l) 

Quality Control (µmol/l) Mean sd n 

Plasma selenium (µmol/l) 

SE1 0.27 0.30 0.015 125 

SE2 0.69 0.69 0.032 117 

SE3 1.32 1.34 0.059 123 

SE4 1.75 1.77 0.057 126 

SEN 0.92 0.92 0.030 100 

Whole blood selenium (µmol/l) 

QCA 0.35 0.35 0.024 155 

QCB 0.71 0.71 0.028 145 

QCC 1.47 1.48 0.049 140 

QCD 1.97 2.00 0.061 127 

S1 1.01 1.03 0.038 129 

S2 1.42 1.46 0.053 153

Table O14 Quality control data for whole blood mercury 

Internal Quality Control Observed (µg/l) 

Mean sd n 

QC1 2.70 0.152 70 

QC2 4.88 0.183 70 

QC3 9.77 0.274 61 

NQC1 2.43 0.129 190 

NQC2 5.05 0.245 184 

NQC3 10.10 0.414 172

Appendix P 

Urine and tap water collection, transport and analysis procedures, 

and quality control data 


The relationship between dietary intakes of sodium, present in salt (sodium chloride), and blood 

pressure has been investigated in relation to the established association between hypertension 

and cardio-vascular disease but the evidence regarding the relative importance of dietary 

sodium intakes remains unclear 1 . Nevertheless the COMA Panel on Dietary Reference Values 

accepted the possibility that by reducing sodium intakes “public health benefits such as reduced 

cardiovascular disease mortality might arise..” while acknowledging that “...other interventions 

such as reduction of obesity, increased potassium, reduced energy intakes, altered quantity and 

quality of fat intake and reduced alcohol consumption may also have at least as great an impact 

on such diseases” 2 . It was considered important therefore that this survey obtained information 

on both sodium intakes and blood pressure. 

It is not possible to obtain accurate estimates of dietary intake of sodium from weighed food 

intake information, mainly because it is not possible to assess accurately the amount of salt 

added to food in cooking or at the table. Estimates of sodium and potassium intakes can be 

obtained by measuring their urinary excretion, assuming the body is in balance for these 

minerals. 

Since the rate of excretion of both sodium and potassium varies with intake, the best estimate of 

intake is obtained from the analysis of a urine sample taken from a complete 24-hour collection, 

which allows for the fluctuations in intake over the collection period. A spot urine sample is not 

sufficiently robust to estimate intakes of sodium, potassium, and fluoride as well as to measure 

urea (necessary to monitor nitrogen turnover). There were some concerns about the 

acceptability of a 24-hour collection among this population following the response in the 

feasibility study for the NDNS of respondents aged 65 or over. However, the feasibility study for 

this NDNS found the 24-hour collection method to be acceptable to respondents (see Appendix 

C). 

1

2 Collection and transport 

The aim was to have a complete collection of urine over a 24-hour period from as many of 

the respondents as possible, and to analyse a sample from the complete collection for 

sodium, potassium, creatinine, urea and fluoride. An additional sample from the same urine 

collection was stored for the assay of excreted fungal metabolites at a later date. In addition, 

a single tap water sample was collected from each household, for fluoride analysis only. 

The collection of a complete 24-hour urine sample is a demanding task, and previous 

experience has shown that samples are frequently incomplete. Therefore, an additional 

procedure (‘PABA-check’) has been devised. This is designed to monitor the completeness 

of the collection by asking respondents to take three 80mg tablets of para-aminobenzoic acid 

(PABA) at suitable intervals during the 24-hour collection period. Measurement of the PABA 

concentration and total volume of the collected sample permits the calculation of the 

percentage recovery of the administered PABA, which in turn is a measure of completeness 

of the 24-hour urine collection. The taking of PABA required signed consent from the 

respondents. 

This procedure was approved by the Multi-centre and Local Research Ethics Committees 

and was successfully piloted in the feasibility study. It was included in part of Wave 1 of the 

mainstage survey. One respondent in Wave 1 exhibited an acute allergic reaction with 

generalised urticaria and periorbital oedema soon after taking the three PABA doses. 

Although this occurrence may have been a chance association, the survey doctor decided, 

after seeking external advice, to recommend the discontinuation of the PABA-check 

procedure as a precaution. A challenge test performed later, in July 2001, concluded that 

PABA was not the cause of the respondent’s allergic symptoms. From part-way through 

Wave 1 until the end of the survey, all subsequent 24-hour urines were collected without 

PABA-check. In the following sections the method described for collecting the urine sample 

includes both the PABA-check and the non-PABA-check procedures. 

All equipment was provided by HNR, but the delivery of equipment to the individual 

respondents, the supervision of procedures and the preparation and posting of the samples 

of urine for subsequent analysis was carried out by the interviewers in or from the 

respondent's home. 

2.1 Urine collection procedure when PABA was taken 

Respondents were provided with an explanation of the procedures and their purpose (L2 and 

L5, Appendix K). Interviewers used form L5A to check whether the respondent had a history 

2

of allergy or regular use of drugs that would contraindicate the taking of PABA, and the 

survey doctor scrutinised all reported cases. If there were no contraindications, interviewers 

asked the respondent to sign the consent (Z8) for the taking of PABA, and a date was 

arranged for the urine collection to take place. Just before the agreed date, the interviewer 

provided the respondent with the following: 

• a blister pack of three 80mg tablets of PABA 

• instructions on when to take the PABA tablets and how to make the 24-hour 

collection (L5) 

• instructions (W3) on how to take subsamples of the urine for postal delivery, under 

supervision by the interviewer 

• a form (M3A) to record the date of collection, the times of taking the PABA tablets 

and any problems with the urine collection or PABA procedures 

• a safety-pin to be attached to an item of under-clothing as a reminder for urine 

collection 

• a 5-litre plastic bottle for the urine, containing approximately 5g boric acid as 

preservative 

• an empty 2-litre plastic bottle for urine collections outside the home, together with a 

plastic carrying bag 

• a 1-litre plastic jug for initial collection of each urine sample before transfer to the 5- 

or 2-litre bottles. All urine was to be transferred to the 5-litre bottle with swirling to mix 

in the preservative, as soon as possible after each collection. 

The usual (suggested) procedure was for the respondent to take the first PABA tablet at 

breakfast time and then to begin the urine collection after breakfast, and continue collecting it 

until just before breakfast the following day. The other two PABA tablets were usually taken 

at lunchtime and suppertime, respectively. 

On the day after starting the collection, the interviewer paid another visit to the respondent to 

complete the procedure. The following items were provided: 

• protective disposable gloves 

• an electronic balance weighing up to 10kg in 0.01kg divisions 

• four 10ml Sarstedt 3 syringe-type urine containers without preservative, plus extension 

tubes 

• disposable absorbent paper and mats 

3

• pre-printed cryo-labels with the respondent’s serial number and barcode; plus a cryo- 

pen to add the date to these 

• postal containers consisting of four plastic screw-cap containers with absorbent paper 

liners, inside a cardboard box, inside a padded ‘Jiffy’ bag 

• parcel tape and scissors 

• record forms (M3B), to record the weight of the 5-litre bottle plus urine collection. 

Once the 24-hour collection was completed, the urine collection was thoroughly mixed. The 

interviewer weighed the total collection and the weighing was repeated, and the weight 

recorded on M3B. Completed forms M3A and M3B were placed in the Jiffy bag. The 

respondent was then asked to take four aliquots, each 10ml, from the total collection using 

Sarstedt syringes. If the respondent was unable, or unwilling, to take the aliquots themselves, 

the interviewers were asked to take the subsamples if they were happy to do so. If the 

collection was tainted with blood no subsamples were taken. The interviewer added the preprinted 

cryo-labels; added the date to these, and then transferred all four to the postal plastic 

containers, which were then transferred to the cardboard box and then to the Jiffy bag, which 

had a prepaid postage label addressed to HNR. The Jiffy bag was finally sealed with parcel 

tape and posted. 

If the respondent failed to make a full 24-hour collection ethics approval did not allow for a 

second attempt. Aliquots were still taken, from the incomplete collection, and a note made of 

the reasons why a full collection had not been made. The respondent was asked to discard any 

remaining urine in the WC and the used plastic containers and other waste materials were 

discarded as household waste. Samples were sent by first class post to HNR where they 

were analysed. On arrival at HNR the samples were stored at –40 o C or lower. 

2.2 Urine collection procedure when PABA was not taken 

The procedure was essentially the same, except that all of the equipment, forms and 

procedural elements that were specific to the PABA-check procedure, were omitted. More 

detailed information was collected on M3A about missed voidings. 

3 Tap water collection procedure 

A collection of tap water was made from the respondent's home to measure levels of fluoride 

in domestic water supplies. In both fluoridated and non-fluoridated areas, the level of fluoride 

in the domestic water fluctuate, therefore it was important to obtain samples from each 

participating household at the time of the survey. 

4

A sample of tap water, if possible from the mains cold water supply to the house, was 

collected by the respondent in a clean plastic container, and a single 10ml sample was 

transferred to a Sarstedt monovette without preservative. This was sent, in a postal container 

in a Jiffy bag (as described for the urine samples except that it was a single sample) to HNR 

for fluoride analysis. 

Results of the tap water analysis will not be included in any of the four volumes. 

4 Analysis Procedures 

4.1 Para-amino benzoic acid (PABA) 

The basis of this assay is the Bratton and Marshall diazo coupling reaction 4 following 

diazotisation of the aromatic amine with nitrous acid, as modified and adopted by Bingham 

and Cummings 5 . A further modification (Bingham, personal communication) has been the 

transfer of the colour-development and measurement steps to a microtitre plate procedure to 

increase sample throughput. 

An acceptable recovery range, mean +/- 2 standard deviations (sd), based on the theoretical 

180mg PABA is 93+/- 4% or 85 to 101%, that is, 153 to 182 mg. This makes allowance for 

factors such as individual variance in completeness of excretion, and the presence of small 

amounts of substances giving the same colour reaction as PABA which are natural 

components of the diet or of body chemistry. 

There are no external quality control samples or assurance schemes available for PABA; an 

internal running control urine sample was used to monitor assay drift. 

(Table P1) 

4.2 Sodium and potassium 

The assay measures both analytes simultaneously, and was performed by flame photometry 

with an ‘Instrumentation Laboratory’ photometer, calibrated by a lithium nitrate internal 

calibrant of known concentration. Quality Control (QC) material was Randox QC urine with 

assigned values for sodium and potassium, which was measured at normal strength, double 

and half strength, to check linearity. Quality assurance used an in-house human urine 

sample and National External Quality Assurance Scheme (NEQAS) was available. The 

concentration of each alkali metal was expressed as a molar ratio to creatinine, measured as 

5

described below. These analytes are stable and were thus unaffected by the duration or 

temperature of storage. 

(Table P2) 

4.3 Creatinine 

This Hitachi 912 assay is based on the Jaffé reaction (alkaline picrate). It is a rate assay and 

was calibrated with Roche serum calibrator of known concentration. A 1:10 dilution was 

necessary, and a Randox Urine Control with an assigned value was used for quality control. 

Linearity was checked with double and half strength concentrations of the QC materials. 

(Table P2) 

4.4 Urea 

In this Hitachi 912 assay, urea in the samples was degraded to ammonia plus carbon 

dioxide. The released ammonia converted 2-oxoglutarate to glutamate, which was coupled 

with the oxidation of NADH, measured at 340nm. The assay used a kinetic ratemeasurement 

and was calibrated by a human Roche serum calibrator of known urea 

content. 

Quality control procedures comprised internal quality assurance with a pool of boric-acidstabilised 

urine and external quality control used NEQAS for urea. 

(Table P3) 

4.5 Urinary Fluoride 

This was measured by a Jenway pH/Ion Analyser Meter model 3340, with a Jenway Fluoride 

Ion Selective Electrode. Samples and standards were diluted with a buffer pH 5. Quality 

control was with urine with assigned fluoride values from Randox Laboratories Ltd., 

N.Ireland, plus a running internal quality assurance control urine sample. 

The procedure for measurement of fluoride in tap water was essentially the same as that for 

its measurement in urine, except that urine-based quality controls were not required. 

(Table P4) 


1 Swales JD. Salt saga continued. Br Med J 1988; 297: 307-308. 

2 Department of Health. Report on Health and Social Subjects: 41. Dietary Reference Values for Food 

Energy and Nutrients for the United Kingdom. HMSO (London, 1991). 

3 Sarstedt Ltd, 68 Boston Road, Beaumont Leys, Leicester LE4 1AW: ‘Urine Monovette without stabiliser’. 

6

4 Bratton AC, Marshall EK. A new coupling component for sulphonamide determination. J. Biol. Chem. 

1939; 128: 537-541. 

5 Bingham S, Cummings JH. The use of 4-aminobenzoic acid as a marker to validate the completeness of 

24 hr urine collections in man. Clin. Sci. 1983; 64: 629-635. 

7

Appendix Q: Units of measurement used in the Report 

Units of energy 

kcal kilocalorie; 1000 calories. A unit used to measure the energy value of food. 

kJ kiloJoule; 10 3 or 1000 Joules. A unit used to measure the energy value of food. 1kcal 

= 4.18kJ. 

MJ megaJoule; 10 6 or 1000,000 joules. A unit used to measure the energy value of food. 

Units of length 

cm centimetre; one-hundredth of 1 metre 

m metre; 100 centimetres 

mm millimetre; one-thousandth of 1 metre 

Units of volume 

dl decilitre; one-tenth of 1 litre 

fl femtolitre; 1 litre x 10 -15 

l litre; 1000 millilitres 

l/l litre per litre (ratio) 

ml millilitre; 10 -3 litre; one-thousandth of 1 litre 

Units of weight 

g gram 

kg kilogram; 1000 grams 

mg milligram; 10 -3 grams; one-thousandth of 1 gram 

mmol millimol; the atomic or molecular weight of an element or compound in grams x 10 -3 

µg microgram; 10 -6 grams; one-millionth of 1 gram 

µmol micromol; the atomic or molecular weight of an element or compound in grams x 10 -6 

ng nanogram; 10 -9 grams; one-thousand-millionth of 1 gram 

nmol nanomol; the atomic or molecular weight of an element or compound in grams x 10 -9 

pg picogram; 10 -12 grams; one-million-millionth of 1 gram 

pmol picomol; the atomic or molecular weight of an element or compound in grams x 10 -12 

1

Appendix Q: Units of measurement used in the Report 

Units of energy 

kcal kilocalorie; 1000 calories. A unit used to measure the energy value of food. 

kJ kiloJoule; 10 3 or 1000 Joules. A unit used to measure the energy value of food. 1kcal 

= 4.18kJ. 

MJ megaJoule; 10 6 or 1000,000 joules. A unit used to measure the energy value of food. 

Units of length 

cm centimetre; one-hundredth of 1 metre 

m metre; 100 centimetres 

mm millimetre; one-thousandth of 1 metre 

Units of volume 

dl decilitre; one-tenth of 1 litre 

fl femtolitre; 1 litre x 10 -15 

l litre; 1000 millilitres 

l/l litre per litre (ratio) 

ml millilitre; 10 -3 litre; one-thousandth of 1 litre 

Units of weight 

g gram 

kg kilogram; 1000 grams 

mg milligram; 10 -3 grams; one-thousandth of 1 gram 

mmol millimol; the atomic or molecular weight of an element or compound in grams x 10 -3 

µg microgram; 10 -6 grams; one-millionth of 1 gram 

µmol micromol; the atomic or molecular weight of an element or compound in grams x 10 -6 

ng nanogram; 10 -9 grams; one-thousand-millionth of 1 gram 

nmol nanomol; the atomic or molecular weight of an element or compound in grams x 10 -9 

pg picogram; 10 -12 grams; one-million-millionth of 1 gram 

pmol picomol; the atomic or molecular weight of an element or compound in grams x 10 -12 

1

Appendix R The oral health survey 


The NDNS programme presents a unique opportunity to link accurate and detailed 

information on diet and nutrition with data on oral health for a representative sample 

of the population of Great Britain. There are established associations between diet 

and oral health, e.g. dietary sugars and tooth decay or micronutrient deficiency and 

mucosal disease. There are also associations between oral health and foods 

selection, particularly for people who have few or no natural teeth. It has been 

shown that the number of teeth can be related to food consumption and an 

individual’s haematological status may also be associated with their oral health. 

The oral health component of the NDNS adults aged 19 to 64 years differed from 

earlier NDNS surveys. Previously, the oral health component comprised an oral 

health interview and a dental examination conducted by dentists. At the time of the 

NDNS feasibility study the Food Standards Agency and DH were interested in 

validating an alternative method to collecting oral health information. Details of the 

method and the findings of the feasibility study and two validation exercises, 

including recommendations for mainstage, are reported on in a separate report 1 . 

The feasibility study and the validation exercises supported the revised technique for 

collecting information on oral health status. The oral health component of the NDNS 

Adults thus comprised an oral health interview and a self-reported tooth and 

amalgam filling count. Detailed information on the oral health status of adults is 

available from the most recent survey of Adult Dental Health 2 . 

2 Objectives of the oral health survey 

The oral health component of the NDNS had four main objectives: 

• To identify whether or not the participants in the survey had any natural teeth. 

In those who had, to identify by means of a self-reported count the number of 

teeth present and the number of teeth containing amalgam fillings; 

• To investigate, through an interview and by analysis of the food diaries, 

dietary and other behaviour that may affect the mouth and teeth; 

1

• To investigate through an interview perceived ability to chew and swallow 

foods and the affect of numbers of teeth upon that ability; 

• To enable oral health status to be correlated with data on food and nutrient 

intake and nutritional status. 

3 The oral health survey 

All respondents to the NDNS were eligible to participate in the oral health 

component, although only those screened at the placement interview as having 

natural teeth were eligible to take part in the tooth and amalgam filling count. Verbal 

consent was required for participation in this component. 

As respondents could take part in some but not all components, there were some 

that completed the oral health component but did not complete a dietary diary. There 

were a smaller number who completed a dietary diary but not the oral health 

component. 

3.1 Self-tooth and amalgam filling count 

Prior to fieldwork, interviewers were trained to conduct the tooth and amalgam filled 

tooth count in a face-to-face briefing. The purpose of the exercise was explained in 

detail and interviewers were briefed on how to instruct respondents. Interviewers 

were also given time to practise the protocol for themselves. 

Interviewers were instructed to explain the procedure for completing the tooth and 

amalgam filling count at the dietary interview and to leave the instruction card (D7, 

Appendix A), the leaflet to help identify amalgam fillings (D8, Appendix A), and the 

disposable dental mirror with the respondent. The mirror was provided to help 

respondents count their teeth and amalgam fillings and in particular filled teeth in the 

upper jaw. Respondents were asked to count the number of natural teeth they had 

in their upper and lower jaws separately. Having firstly removed any dentures, all 

natural teeth were counted, including crowns and any part of a tooth if visible (or that 

could be felt) above the gum. Respondents were encouraged to carry out the 

exercise as many times as they liked within the period between the dietary interview 

and the post-dietary recording period interview until they were satisfied that their 

count was accurate. 

2

Respondents were asked to record on the instruction card the number of teeth they 

counted in the upper and lower jaws separately. The number of teeth containing 

amalgam fillings in the upper and lower jaws was also recorded. The record cards 

were collected by the interviewers at their final call at the end of the dietary recording 

period. 

3.2 Oral health interview 

The oral health questionnaire was developed in consultation with Professor Angus 

Walls from the Dental School at the University of Newcastle-upon-Tyne and Ian 

Cooper at the Department of Health. 

The oral health interview was administered as part of the post-dietary recording 

period interview and included questions on: 

• number of natural teeth; 

• use of dentures and problems associated with denture use; 

• problems with natural teeth (sensitivity, discomfort, toothache); 

• problems experienced with mouth, teeth or dentures and action taken; 

• difficulties experienced when biting, swallowing, chewing food; 

• reported ease of biting, chewing and swallowing representative food 

types; 

• attendance at the dentist; 

• brand of toothpaste used and fluoride content. 

4 The response 

Overall, 1737 respondents completed the self count of teeth and amalgam fillings. 

This represents 77% of the responding sample and 96% of the diary sample. 

Response is covered in more detail in Chapter 2 and Appendix D of this Report. 


1 Wilmot A, Bacon J. National Diet and Nutrition Survey of Adults aged 19-64 years. 

Feasibility study. Report on respondent ability to count number of own teeth and teeth 

filled with amalgam.ONS (London, 2000). 

2 Kelly M, Steele JG, Nuttal N, et al. Adult Dental Health Survey, Oral Health in the 

United Kingdom 1998. TSO (London, 2000). 

3

Appendix S 

The Dietary and Nutritional Survey of British Adults 1 

The last national survey of the diets of British adults was conducted in 1986/87. This 

survey of adult dietary habits and nutritional status was requested and commissioned 

jointly by the Ministry of Agriculture, Fisheries and Food (MAFF) and the 

Departments of Health (DH). The overall aim was to provide detailed information on 

the current dietary behaviour and nutritional status of the adult population living in 

private households in Great Britain. 

The survey was carried out between October 1986 and August 1987 and covered 

adults aged 16 to 64 years living in private households. A seven-day weighed dietary 

record was kept by respondents and their height, weight, wrist diameter, mid-upper 

arm circumference, and for men only, calf circumference were measured. Their blood 

pressure was also measured and a sample of blood taken. Respondents were also 

asked to make a 24-hour urine collection. Physical activity, bowel movements and 

oral health were not assessed. 

1 The sample 

The sample was recruited using a multi-stage random probability design, with wards 

as first stage units. The Electoral Register was used as the sampling frame. The 

frame was stratified by region, and within each major stratum, wards were ranked 

according to the proportion of heads of household in socio-economic groups 1 to 5 

and 13, using Census data. A total of 120 wards were selected as first stage units, 

and from each ward 33 addresses were selected. Thirty wards were systematically 

allocated to each of four fieldwork waves. Fieldwork was distributed over four waves 

to allow for seasonality, with waves beginning in October 1986, and January, April 

and July 1987. Pregnant women were excluded from the sample eligible for 

interview. All other adults aged between 16 and 64 living in private households were 

eligible for interview and one eligible person was selected at random from each 

household. 

Overall, 70% of the eligible sample completed a full seven-day dietary record, 1087 

men and 1110 women (2197 total). A further 14% co-operated with some other 

1

aspects of the survey. A 24-hour urine collection was made by 77% of respondents 

and 76% of respondents aged 18 to 64 gave a blood specimen. 

2 National averages 

2.1 Differences by age and sex 

2.1.1 Foods 

A wide range of foods was consumed by the respondents. Broad categories of foods 

consumed by 75% of the sample included whole milk, cheese, eggs and egg dishes, 

beef and veal dishes, bacon and ham, white bread, biscuits, potatoes, potato chips, 

and coffee and tea. There were differences between men and women in both the 

types and quantities of foods consumed. Men generally consumed larger quantities 

of foods during the seven-day recording period. A larger proportion of women than 

men consumed wholemeal bread, reduced fat milks, salad vegetables, fresh fruit and 

confectionery. Conversely, men were more likely than women to have eaten fried 

white fish, sausages, meat pies and potato chips. Older respondents were more 

likely than younger respondents to have eaten potatoes, milk puddings, butter, 

preserves and fresh fruit and vegetables. Younger adults more commonly ate 

savoury snacks and takeaway items, such as meat pies and burgers and kebabs 

than those aged 35 and over. 

2.1.2 Energy intakes and body mass index 

The average daily recorded energy intake for men was 2450kcal (10.3MJ) and 

1680kcal (7.05MJ) for women. These recorded energy intakes were similar to those 

reported in other large population studies. There was little variation in the average 

recorded energy intake up to the age of 50 years, but recorded energy intakes were 

lower in the 50 to 64 year age group. Exclusion of people on slimming diets and 

those who were unwell during the recording period and who reported that their eating 

had been affected gave recorded average energy intakes of 2480kcal (10.4MJ) for 

men and 1750kcal (7.3MJ) for women. The relatively low ratios of recorded energy 

intakes to calculated basal metabolic rate (27% of men and 40% of women less than 

1.2) suggested that the recorded intakes may not have represented habitual intakes. 

Average energy intakes were below the current recommended daily amounts 

(RDAs), particularly for women. On average, however, no group was underweight, 

although overweight was common. 

2

The Quetelet or Body Mass Index was used as a measure of body fatness. Average 

body mass index was 24.9 in men and 24.6 in women, and tended to be higher in 

older groups. Although in those aged 16 to 49 years body mass index was higher in 

men, in the 50 to 64 year age group, it was higher for women. The prevalence of 

obesity defined as body mass index of 30 or more, was 12% in women and 8% in 

men. 

The average height of men was 174.5cm, and of women 161.7cm. Average height 

was lower in older age groups in both sexes. 

2.1.3 Fat intakes and blood lipids 

Average daily recorded fat intake was 102.3g for men and 73.5g for women. This 

represented 37.6% of total energy for men and 39.2% for women. Fat provided 

40.4% and 40.3% of food energy, that is, excluding alcohol, for men and women 

respectively. The percentage of food energy derived from fat was similar across all 

age groups. Only 12% of men and 15% of women had fat intakes which met the 

Committee on Medical Aspects of Food Policy (COMA) target of 35% or less of food 

energy from fat. 

Men consumed on average 42.0g of saturated fatty acids and 5.6g of trans fatty 

acids compared with 31.3g and 4.0g respectively for women. Intake of saturated 

fatty acids did not vary by age. Saturated fatty acids contributed 16.5% and 17.0% of 

food energy in men and women respectively. Only 11% of men and 12% of women 

derived less than the COMA target of 15% of food energy from saturated plus trans 

fatty acids, and only 6% of men and 8% of women met both targets. Thirty per cent 

of men and 27% of women obtained 15% or less of their food energy from saturated 

fatty acids alone. Saturated fatty acids provided a greater proportion of food energy 

for the oldest group compared with the youngest group. 

The average ratio of polyunsaturated to saturated fatty acids (P:S) was similar for 

men and women (0.40 and 0.38 respectively; medians 0.35 and 0.34). However, 

both men and women over the age of 50 years had lower average P:S ratios than the 

younger age groups. The major sources of fat were meat and meat dishes, 24%, 

cereal products, 19%, fat spreads, 16%, milk and milk products, 15%, and 

vegetables, 11%. For saturated fatty acids, meat and meat dishes provided 23% of 

the total, as did milk and milk products. Cereal products, 18%, and fat spreads, 17%, 

were also major sources. 

3

Blood samples were analysed for total and high-density lipoprotein (HDL) cholesterol. 

Low-density lipoprotein (LDL) cholesterol was not measured directly but was 

estimated as total minus HDL cholesterol. No correction was applied for 

triglycerides, which were not measured as samples were not collected while fasting. 

Average serum total cholesterol concentration was 5.8mmol/l in men, and was higher 

in older age groups. Overall, only 32% of men had serum total cholesterol less than 

5.2mmol/l, and that proportion fell with age so that 13% of men aged 50 to 64 years 

had serum total cholesterol below this level. Conversely, 6% of men had serum total 

cholesterol of 7.8mmol/l or greater, and this rose to 10% in those aged 50 to 64. In 

women, average serum total cholesterol was also 5.8mmol/l, but the rise with age 

was especially marked over 50 years of age. Only 36% of all women, and 10% of 

those aged 50 to 64, had serum total cholesterol less than 5.2mmol/l. Overall, 8% of 

women had serum total cholesterol of 7.8mmol/l or more, but in those aged 50 to 64 

this proportion rose to 21%. 

Apart from age the main predictor of serum total cholesterol for both sexes was body 

mass index. Serum total cholesterol increased with increased body mass index, but 

the relationship with other variables was less marked. Both the proportion of food 

energy derived from saturated fatty acids, and dietary cholesterol intake, but not total 

fat intake, were associated with serum total cholesterol. In contrast, the proportion of 

food energy derived from total fat showed an association with HDL cholesterol. 

Average HDL cholesterol concentration was 1.2mmol/l in men and 1.4mmol/l in 

women. Although not consistently associated with age, HDL cholesterol tended to be 

lower in those of both sexes who smoked or had higher body mass index, and rose 

with the amount of alcohol consumed. 

2.1.4 Carbohydrate and dietary fibre 

On average men consumed 272g and women 193g of carbohydrate per day. This 

represented 44.7% and 44.2% of food energy respectively. Total sugars provided 

42% of the carbohydrate for men, 115g, and 45% for women, 86g. Carbohydrate 

intake was lower for the older respondents, aged 50 to 64 years, than the youngest 

group. Intakes of total sugars decreased through the age range for women but not 

for men. The major sources of carbohydrate were cereal products, 46%, vegetables, 

16%, and sugar, confectionery and preserves, 13%. For sugars the major sources 

were cereal products, 23%, beverages, 17%, and milk and milk products, 13%. 

4

The average daily intake of dietary fibre (modified Southgate method) was 24.9g 

(10.3g per 1000kcal) for men and 18.6g (11.2g per 1000kcal) for women. On 

average, older women consumed more dietary fibre than younger women, 

particularly when expressed per 1000kcal. Forty-five per cent of men and 16% of 

women consumed 25g or more dietary fibre per day while 25% of men and 6% of 

women had daily intakes of at least 30g. Almost half the dietary fibre was derived 

from cereal products, wholemeal and other non-white bread providing 17% and white 

bread a further 13%. Vegetables provided 38% of the total of which potatoes 

provided 12%. 

2.1.5 Protein 

On average the daily intake of protein was 84.7g for men and 63.0g for women. The 

current RDAs for protein are based on protein providing 10% of energy. In this study 

protein provided 15.2% of total energy for women and 14.1% for men, well in excess 

of the RDA. The main sources of protein were meat and meat products, 36%, cereal 

products, 23%, milk and milk products, 17%, and vegetables, 9%. 

2.1.6 Vitamins and Minerals 

Intakes of a wide range of vitamins, minerals and trace elements were calculated 

from the food consumption data. They have been compared with the UK RDAs 

where they exist. Average intakes of vitamins from food (excluding dietary 

supplements) were well above the RDAs for all age groups studied. For most 

vitamins men had higher total intakes than women, but when expressed per 1000kcal 

women had higher intakes. Younger respondents tended to have lower vitamin 

intakes per unit energy. Within the sample 17% of women and 9% of men took 

dietary supplements. A wide range of dietary supplements was taken. The most 

common categories were multivitamins, cod and halibut liver oil, vitamin C and B 

complex vitamins. Respondents who took dietary supplements had higher intakes of 

vitamins from food than respondents who did not take supplements. The dietary 

supplements increased these differences further. However, the average intakes from 

food for both groups were above the RDAs. 

Average intake of pre-formed retinol was 1277µg (median 618µg) for men and 

1133µg (491µg) for women. Average intakes of carotene were 2414µg (median 

1895µg) for men and 2129µg (median 1696µg) for women. There was a tendency 

for intakes of both retinol and carotene to rise through the age range for both men 

and women. 

5

Plasma levels of retinol (vitamin A) do not reflect short-term dietary intake. No values 

below 10µg/100ml (0.03µmol/l), suggestive of long-term dietary deficiency, were 

found. Of the carotenoids, only β-carotene is an important precursor of retinol, but all 

the carotenoids have been shown to contribute to antioxidant status. 

Circulating levels of β-carotene, α-carotene and β-cryptoxanthin all tended to 

increase with age in both men and women, and women had higher levels than men 

of all these substances. Circulating levels of lycopene tended to decrease with age 

in both men and women, and men had higher average levels than women. In both 

sexes dietary intake of carotene was positively associated with circulating α-carotene 

and β-carotene. 

Average daily intakes of vitamin E from all sources were 11.7mg (median 9.3mg) in 

men and 8.6mg (median 6.8mg) in women. Average plasma levels of tocopherol 

(vitamin E) were 27.1µmol/l in men and 26.2µmol/l in women. The levels increased 

with age in both sexes, being about 50% higher among 50 to 64 year olds than 18 to 

24 year olds. Plasma tocopherol can also be expressed as a ratio of tocopherol to 

cholesterol. This averaged 4.65 for men and 4.58 for women and did not vary 

significantly with age. Both plasma tocopherol concentration and 

tocopherol:cholesterol ratio were positively related to dietary intake of vitamin E. 

Average riboflavin intake was 2.29mg (median 2.03mg) for men, and 1.84mg 

(median 1.56mg) for women. Riboflavin status was assessed as the activity 

coefficient in erythrocytes of the enzyme glutathione reductase, which requires 

riboflavin as a cofactor. The higher this activity coefficient (EGRAC) the lower the 

levels of riboflavin available. A value of less than 1.30 is generally regarded as 

normal. The mean values for men and women were 1.09 and 1.10 respectively. 

One per cent of men and 2% of women had EGRAC of 1.30 or greater. 

Average intakes of calcium, 940mg for men and 730 mg for women, were well above 

the RDA. For both sexes calcium intake increased through the age groups. The 

main sources of calcium were milk and milk products, 48%, cereal products, 25%, 

and vegetables, 7%. 

Average daily intake of iron from food for men was 13.7mg (median 13.2mg) and 

14.0mg (median 13.2mg) from all sources. This compares with the RDA of 10mg for 

6

men. Average intake of iron from food for women was 10.5mg (median 9.8mg). This 

increased to 12.3mg (median 10.0mg) when dietary supplements were included. 

Iron intakes were lower in younger women (median 9.5mg and 9.6mg in the 16 to 24 

and 25 to 34 age groups respectively compared with 10.3mg in the 35 to 49 and 50 

to 64 age groups). Median intakes for women under the age of 50 were below the 

RDA of 12mg. The main dietary sources of iron were cereal products, 42%, meat 

and meat products, 23%, and vegetables, 15%. 

Four per cent of all women, but virtually no men, had haemoglobin concentrations 

below 11g/dl. There was no relationship between haemoglobin concentration and 

age in either sex. Serum concentrations of ferritin were measured to assess iron 

stores. A value below 25µg/l is generally considered to indicate low iron stores. 

Average ferritin concentration in men was 106.9µg/l, and rose steadily with age. 

Average ferritin concentration in women was 46.8µg/l, being 35.3µg/l in those aged 

18 to 49, but 76.2µg/l in those aged 50 to 64. Overall, 4% of men and 33% of women 

had serum ferritin concentration less than 25µg/l, but this proportion rose from 12% in 

women aged 50 to 64 to 42% in women aged 18 to 49. For men, serum ferritin and 

haemoglobin rose with increasing alcohol consumption. For women, only serum 

ferritin was associated with drinking behaviour. Neither haemoglobin nor ferritin 

showed a consistent linear relationship with total dietary iron intake. 

Average daily intakes of potassium were 3187mg and 2434mg in men and women 

respectively. Estimated average daily food sodium (that is, making no allowance for 

salt added during cooking or at the table) was 3376mg for men and 2351mg for 

women. 

Urine collections were assayed for their potassium and sodium content. Potassium 

excretion averaged 77mmol/24h (3000mg/24h) in men and 62mmol/24h 

(2610mg/24h) in women, and this was unrelated to age. Average sodium excretion 

was 173mmol/24h (3980mg/24h) in men and 132mmol/24h (3040mg/24h) in women, 

tending to decrease in both sexes with age. Dietary intakes of potassium and of 

sodium were positively related to their 24-hour urinary excretion both in men and 

women. 

2.1.7 Blood pressure 

Blood pressure was measured using an automated technique which had been used 

in previous large scale studies. However, the particular instruments used have been 

7

eported to overestimate pressures below, and to underestimate those above, 

80mmHg, whether systolic or diastolic. It is therefore possible that the use of these 

instruments may have affected the results. Of those on no medications which might 

have affected their blood pressure, average blood pressure was 125/77mmHg 

among men, and 118/73mmHg among women, and tended to rise with age in both 

sexes. Overall, 3% of untreated men had systolic blood pressure of 160mmHg or 

more, though this proportion was 6% in those aged 50 to 64. Six per cent of all men, 

and 9% of those aged 50 to 64, had diastolic blood pressure of 95mmHg or more. 

Systolic blood pressure of 160mmHg or more was almost confined to those aged 50 

to 64; 6% of men and 8% of women were in that category. Overall, 3% of women 

had diastolic blood pressure of 95mmHg or more, and the proportion rose with age to 

6% in those aged 50 to 64. In men, but not in women, both systolic and diastolic 

blood pressure rose consistently with increasing alcohol consumption. Higher body 

mass index was consistently associated in both sexes with higher blood pressure. 

Diastolic blood pressure was not associated with urinary sodium or potassium 

excretion in either sex. 

2.1.8 Alcohol and smoking 

Twenty-one per cent of men and 35% of women were classified as non-drinkers on 

the basis of the seven-day dietary record. In the youngest group these figures were 

32% and 46% respectively. For those respondents who recorded alcohol 

consumption during the survey week, mean daily intakes were 31.5g (median 23.2g) 

for men and 10.6g (median 6.8g) for women. Among consumers, those over the age 

of 50 recorded lower alcohol intakes on average than younger respondents. On 

average the proportion of energy provided by alcohol for consumers was 8.7% 

(median 6.9%) for men and 4.3% (median 3.0%) for women. For the total dietary 

sample 7% of women and 28% of men had intakes of 10% or more of their energy 

from alcohol. Twenty-one per cent of women and 47% of men obtained 5% or more 

of their energy from alcohol. 

Body mass index, blood pressure and serum total cholesterol were significantly 

higher among men, but not among women, who drank alcohol. HDL cholesterol 

showed a consistent trend in both sexes to rise with increasing recorded alcohol 

consumption, γ-glutamyl transpeptidase and ferritin concentrations as well as mean 

corpuscular volume (MCV) were higher in both men and women who drank alcohol 

and increased with increasing intake. Plasma concentrations of carotenes expect 

8

lycopene fell with increasing alcohol intake in men, but there was no similar 

consistent trend in women. 

Approximately two thirds of the total responding sample described themselves as 

non-smokers; the proportion was similar for the diary sample. Women who smoked 

were more likely to be light smokers (fewer than 20 cigarettes a day) than men, 22% 

and 17% respectively. Smoking was more prevalent in women below the age of 50 

compared with the oldest group of women. For both sexes smoking was less 

common in Social Classes I and II. 

Classification of individuals by smoking and alcohol consumption was included with a 

number of other characteristics in analysis of variance. After allowing for other 

characteristics included in the analyses, in both men and women, energy intake rose 

with increasing alcohol consumption. The proportion of food energy from saturated 

fatty acids was lower for non-drinkers compared with drinkers. Intakes of protein, 

sugars and dietary fibre were higher in non-drinkers than drinkers. 

For women, but not for men, energy intake was significantly lower in smokers. The 

proportion of energy provided by alcohol was higher in smokers than in non-smokers. 

The diets of male smokers contained less fibre, iron, vitamin C, folate, protein, 

thiamin and niacin equivalents, and more sugars than non-smokers. The proportion 

of food energy they derived from saturated fatty acids was higher, and their P:S ratio 

lower, than non-smokers. For women, differences reached statistical significance for 

fibre, iron, vitamin C, folate, riboflavin and calcium. 

In men, body mass index fell with increasing numbers of cigarettes smoked. Serum 

total cholesterol levels were not related to smoking behaviour but serum HDL 

cholesterol showed a significant trend to decline with increasing numbers of 

cigarettes smoked in both sexes. Potassium excretion in both men and women, and 

sodium excretion in men, were lower in smokers. EGRAC rose and plasma 

carotenoids and tocopherol:cholesterol ratio fell with increasing number of cigarettes 

smoked among men and women. 

2.2 Differences by region 

Average recorded energy intake was lower for those men living in Scotland, 

2240kcal/day compared with 2450kcal/day for all men. On average, men and 

women in Scotland were shorter and had lower body mass index than those from 

9

other parts of Great Britain. Men in Scotland and the Northern region consumed 

more alcohol on average, and derived a greater proportion of their energy from 

alcohol, than men in other regions. However, after allowing for other factors this 

difference no longer reached statistical significance. Serum ferritin and γ-glutamyl 

transpeptidase concentrations and MCV were all on average higher in men in 

Scotland than in men elsewhere, but a similar trend was not seen for women. Men 

and women in Scotland had lower intakes of fibre and lower values per unit energy. 

After allowing for other factors men, but not women, in Scotland and London and the 

South East had lower fibre intakes than men in other regions. 

Although men in Scotland consumed less fat and both saturated and polyunsaturated 

fatty acids than men in other regions, these differences were not apparent when 

expressed in terms of percentage of food energy. However, after allowing for other 

factors included in the analyses, men in Scotland and London and the South East 

derived a significantly higher proportion of food energy from fat and saturated fatty 

acids than men in other regions. The average P:S ratio did not vary significantly 

between regions. 

Although men in Scotland had lower intakes of a number of vitamins and minerals 

these differences were not apparent when expressed per 1000kcal. Plasma 

carotenoids tended to be higher in London and the South East for both men and 

women. In Scotland, urinary sodium excretion in men was higher, and urinary 

potassium excretion in both men and women was lower, than in other regions. There 

were no significant regional differences in blood pressure, in total serum cholesterol 

or in HDL cholesterol concentration. 

2.3 Differences by socio-economic characteristics 

Recorded energy intake was lower for unemployed men than for other men. 

Recorded energy intakes were also lower for both men and women living in 

households receiving benefits. For women there was a trend towards lower average 

recorded energy intake in lower social classes. Women from Social Classes IV and 

V had the highest body mass index but there was no consistent trend with social 

class in men. Men and women from Social Classes IV and V were found to be 1.8cm 

and 2.8cm shorter respectively than those from Social Classes I and II. 

A higher proportion of both men and women who were working consumed alcohol 

during the recording week. However, on average those unemployed men who did 

10

consume alcohol had higher intakes than other men. Unemployed men and 

respondents living in households receiving benefits had lower intakes of protein and 

carbohydrate, but there was no difference in the proportion of energy derived from 

either. Among men and women intakes of sugars and fibre tended to be higher 

among those in Social Classes I and II than those in Social Classes IV and V. 

Unemployed men and those living in households receiving benefits had lower intakes 

of fat and fat as a percentage of food energy. These differences persisted after 

allowing for other factors. The intake of polyunsaturated fatty acids was higher for 

men in Social Classes I and II and the P:S ratio tended to be lower for lower social 

classes, but these differences were no longer apparent when allowance was made 

for other factors. Blood pressure and serum total and HDL cholesterol 

concentrations were not significantly related to social class in either men or women. 

Unemployed men and women had lower intakes of many vitamins and minerals. 

These differences were not explained totally by their lower recorded energy intakes. 

However, average intakes of the unemployed met the RDAs. Respondents in 

households receiving benefits showed a similar pattern. Potassium excretion in both 

men and women, and sodium excretion in men, were lower in the unemployed. 

There were no significant differences in height, body mass index, blood pressure or 

serum total or HDL cholesterol between those working and those unemployed for 

either sex. Plasma carotenoid levels and the tocopherol:cholesterol ratio tended to 

be lower among the unemployed, especially men. 

The recorded intakes of many vitamins and minerals were lower for respondents 

classified to Social Classes IV and V than for Social Classes I and II. In women there 

was a linear trend for consumption of more vitamins and minerals to decline with 

social class. With the exception of iron, average intakes by all social classes met the 

RDAs. 

Serum concentrations of all carotenoids were consistently lower among men and 

women from Social Classes IV and V compared with I and II. Tocopherol:cholesterol 

ratio also tended to fall with social class, EGRAC tended to be higher in those from 

Social Classes IV and V, especially in men. 

2.4 Slimmers 

At the time of the dietary record, 12% of women and 4% of men reported that they 

were on a slimming diet. The average length of dieting was 6.5 and 10.0 weeks for 

11

women and men respectively. Respondents who reported that they were on a 

slimming diet recorded lower energy intakes than other respondents and had higher 

body mass index. After allowing for other factors, slimmers had higher intakes of 

protein and most minerals and vitamins, and for women higher fibre intakes. Male 

and female slimmers derived a lower proportion of energy from fat and saturated fatty 

acids. 

2.5 Consumption of food outside the home 

Over 90% of respondents recorded consumption of some food outside the home 

during the seven-day recording period. On average men consumed 34% of their 

total energy, 31% of food energy, outside the home compared with 24%, and 23%, 

for women. Both men and women consumed a smaller proportion of their fibre, 

protein, iron, carotene and thiamin intake than of food energy outside the home. Men 

consumed 55%, and women 36%, of their alcohol intake outside the home. Men, but 

not women, consumed a greater percentage of their intake of sugars than of food 

energy outside the home. Younger respondents consumed a greater proportion of 

their food energy outside the home than did older respondents. 


1 

Gregory J, Foster K, Tyler H, Wiseman M. The Dietary and Nutritional Survey of British Adults. 


12

Section 2 Questionnaire and diary coding 

This section describes the main coding instructions that were issued to interviewers and 

office coders. All fieldwork documents are reproduced in Appendix A of the Technical 

Report (see Section 1). 

2.1 Dietary interview coding instructions for interviewers 

2.1.1 Purpose of the interview 

A face-to-face Blaise interview is conducted when the diaries are placed with the respondent 

and again when the diaries are collected at the pick-up call. The Blaise interview is designed 

to collect demographic information about the respondent as well as information about their 

eating preferences and patterns. The interview questionnaire is available in Appendix A of 

the Technical Report. 

2.1.2 Whom to interview 

Eligible households are those containing an adult aged between 19 and 64 years. Pregnant 

women, or those who suspect that they might be pregnant, or those who are breastfeeding 

are ineligible. One adult aged 19 to 64 years, not pregnant or breastfeeding, is selected at 

random (further details are provided in Appendix D of the Techical Report). 

2.1.3 Definitions 

Household members 

Having identified the members of the household you will need to identify the following 

individuals: 

1. Head of Household (HoH) 

2. Highest Income Householder (HIH) 

3. Respondent – person to be interviewed 

Head of Household 

The definition for this is as follows: 

• In a household containing only husband, wife and children under 16, the husband 

is always the HoH. 

• Similarly, when a couple are living together/cohabiting the male partner will be 

the HoH. 

In all situations where there are relatives in the household or where some or all of the 

household are unrelated, you should ask the following question: 

‘In whose name is the accommodation owned or rented?’ 

Except that a husband always takes precedence, the person named in reply to this question 

should be recorded as HoH. 

Occasionally more than one person will have equal claim to be HoH. In these cases, the 

following rules apply: 

1

1. Where they are of the same sex, the eldest is HoH 

2. Where they are of different sexes, the male is HoH 

Highest Income Householder 

For many years, the HoH has been used by data analysts as the ‘household reference 

person’. But HoH has been criticised for being outdated and sexist. Therefore for 

government surveys there is a new definition of the household reference person – the 

Highest Income Householder. 

Similar to HoH, you will start with asking in whose name is the accommodation owned or 

rented. 

• Where the accommodation is owned or rented by only one person, that person will 

automatically become the new reference person (HIH) without needing to ask about 

income. 

• Where there are two or more householders, this question will appear: 

‘You have told me that [names] jointly own or rent the accommodation. Which of you/who 

has the highest income (from earnings, benefits, pensions, and any other sources)? 

‘INTERVIEWER: THESE ARE THE JOINT HOUSEHOLDERS: 

[display of names and person numbers up to 10] 

ENTER PERSON NUMBER – IF 2 OR MORE HAVE SAME INCOME, ENTER 11.’ 

• If respondent asks for period to average over – 1 year. 

• Prompt as necessary for joint householders: is one of them the sole person with paid 

work or occupational pension? 

If you code one person, there are no more questions. 

If two or more householders have the same income, you enter code 11, in which case you 

then need to enter the eldest at the next screen. 

Respondent 

The respondent refers to the person you have selected for interview at this household. 

2.1.4 Self-completion sections 

There are two self-completion sections, one during the initial dietary interview and one 

during the pick-up interview. These self-completion sections are completed by the 

respondent on the laptop, although they are offered the opportunity to complete the eating 

habits questionnaire on paper. If the respondent prefers then the interview can ask these 

these questions in the manner of a normal interview. 

2

Oral contraception 

These questions are asked during the initial dietary interview of women and ask, for those 

under 50 about oral contraception, and for women aged 40 and over about the menopause 

and use of Hormone Replacement Therapy (HRT). 

The first question, SELFINTC, introduces the section and records whether the respondent 

agreed to answer these questions and if so how the questions were administered. 

Questions are then asked of women aged under 50 years, whether they are taking the 

contraceptive pill or having a contraceptive injection or implant, and if so the brand name of 

the contraceptive and the type, that is whether it's an injection, mini pill, combined pill or an 

implant. Women aged 40 years and over are then asked if they have started or had the 

menopause (change of life) yet. Respondents are prompted to include early or surgical 

menopause, for example as a result of hysterectomy. Those that have started the 

menopause, or are not sure, are asked whether they are currently taking or having any type f 

HRT, that is hormone replacement therapy, this includes prescribed HRT even if only taken 

occasionally. 

Eating behaviour questionnaire 

This section is asked as part of the pick-up interview. 

Purpose 

The investigation of disorders of eating and weight has led to the suggestion that there are a 

number of eating style characteristics which are relevant to the development of obesity, 

anorexia nervosa and bulimia. Research has shown that overweight subjects are overresponsive 

to external food cues and under-responsive to internal cues of hunger and 

fullness. Overweight subjects have also been found to eat more under stress, in contrast to 

normal subjects, who eat less. Both concepts, externality and emotionally triggered eating, 

are important in models of obesity. 

Bulimia nervosa is also marked by excessive eating when food cues are prominent and 

attractive, and under conditions of emotional stress. However, vomiting and strict dieting 

usually ensure that bulimic people do not actually get fat. 

The balance of controlled versus undercontrolled eating is different in anorexic patients, who 

generally keep their food intake at a very low level. It is thought that loss of body fat might 

trigger a variety of psychological and physiological adaptations tending to restore weight. 

However, there are problems in identifying people who are restricting their diets or who have 

sub-optimal weight. 

Measuring restraint can be one method of identifying these people. A questionnaire, the 

Dutch Eating Behaviour Questionnaire (DEBQ), has been developed as a means of 

investigating the issue of the relationship between restraint and loss of control over eating. A 

number of academic researchers have used the DEBQ in their studies and this is one of the 

few questionnaires the use of which has actually been validated. This is why we are using 

this questionnaire in our study. 

Administration 

The questionnaire is administered as part of the pick-up interview and is a self-completion 

questionnaire, which can be completed by the respondent either using the laptop or on 

paper. You will be asked at the start of the section which method the respondent prefers. If 

the respondent chooses to answer on paper then you will need to key the information into 

your laptop at home, later. 

3

It is important that you stress to the respondent that they complete the questionnaire on their 

own and in one sitting. It will only take about 5 or 10 minutes for them to answer the 

questions. 

For the full text of this questionnaire see Appendix A of the Technical Report. 

2.1.5 Home coding tasks 

Interviewers are required to complete some coding tasks at home following the initial dietary 

and/or pick-up interviews. 

These include, from information collected at the initial dietary interview: 

• Brand coding of herbal teas, green teas or herbal drinks 

• Brand coding of artificial sweeteners 

• Coding of respondent/head of household/household reference person's 

occupation and industry. 

These include, from information collected at the pick-up interview: 

• Occupation activity coding (using the occupation activity coding list, see Figure 

2.5) 

Recording and coding herbal teas 

During the interview: 

If the respondent drinks herbal teas you should ask to look at the packages and record the 

FULL BRAND NAME and the FLAVOUR. 

Remember: only record the details for herbals teas or drinks that the respondent 

themselves drinks – not brands or flavours drunk by other members of the household. 

Remember: if the respondent has multiple flavours in one box, each of which they drink, 

you should code each separately. 

Make sure you write down the full description to the level of detail needed to assign a brand 

code e.g. Brand name – Net Foods Ltd; Flavour – Hedgerow Rose Flavour Tea. 

Please take special care to distinguish between ‘blackcurrant’ and ‘blackberry’ - it’s easy to mix 

them up, but they are coded differently 

ONLY if the container is not available, should you ask the respondent whether they know 

the brand and flavour – you can use the key strokes for ‘don’t know’ if they can’t remember – 

we still need to know that they drink herbal teas or drinks even if the brand information is not 

available. 

4

At home: 

The details about brand and flavour copied down from the container at the placement 

interview are displayed on the screen. Using the BRAND CODES FOR HERBAL AND 

FRUIT TEAS AND GREEN TEAS coding list, you should find the correct brand code for this 

product (see Figure 2.4). 

If the brand of drink you have recorded is not on the list or you have entered ‘don’t know’ for 

brand you can use the following codes: 

• Code 600 – Other brand 

• Code 601 – Brand not known 

Recording and coding artificial sweeteners 


If the respondent uses artificial sweeteners you should ask to look at the container and 

record the FULL BRAND NAME and the FORM the sweetener takes . 

Remember: only record the details for artificial sweeteners that the respondent themselves 

uses. 

Remember: the respondent may use a granulated sweetener for some purposes and 

tablets for others. 

Make sure you write down the full description to the level of detail needed to assign a brand 

code e.g. Brand - Hermesetas New Taste, Form – tablets. 

ONLY if the container is not available, should you ask the respondent whether they know 

the brand and form – you can use the key strokes for ‘don’t know’ if they can’t remember – 

we need to know whether they use artificial sweeteners even if the brand information is not 

available. 

At home 

The details about brand and form of artificial sweetener copied down from the container at 

the placement interview are displayed on the screen. Using the BRAND CODES FOR 

ARTIFICIAL SWEETENERS coding list (see Figure 2.1), you should find the correct brand 

code for this product. 

If the brand of artificial sweetener you have recorded is not on the list or you have entered 

‘don’t know’ for brand you can use the following codes: 



Occupation and Industry coding 

At home 

You will need to complete occupation and industry coding for: 

• HOH; 

• HIH if they are not HOH; 

• The respondent if they are not HOH or HIH; 

5

At SOC you are asked to review the occupation details of this household member’s current or 

most recent job before entering a 3-digit occupation code. You should be using the edition 

revised in 1995 to do your coding. If you are unable to allocate a SOC code you can use code 

0. 

At SIC assign a 3-digit SIC code using the industry description. You should be using the 

November 1993 edition to do your coding. Codes 459 to 462 are allocated to Inadequate 

description/no reply, No answer, Workplace outside UK and DNA respectively. 

Occupation activity coding 

During the pick-up interview 

You will ask the respondent whether they worked at all during the diary-keeping week. If the 

answer is yes, the respondent will be asked to give a description of the kinds of tasks they 

do on a day-to-day basis. The kind of information you should be probing for should include 

whether the respondent’s job involves mainly sitting, standing or moving about; using light or 

heavy machinery; carrying light or heavy loads etc. There is also space for you to record 

similar details about the respondent’s second job, if they have one. 

At home 

OACTCODE Using the PHYSICAL ACTIVITY DIARY CODING GUIDE FOR 

OCCUPATIONS (see Figure 2.5) you should code the respondent’s occupation 

into one of the three available codes: 




Remember: these codes are only a guide to what occupations should be coded under 

which activity level - if an occupation is not listed or does not seem to fit within the 

descriptions given, please call HQ for advice. 

2.2 Coding instructions for the dietary diary 

2.2.1 Weighing and recording 

This section describes the method of weighing and recording the foods eaten. Detailed 

instructions on weighing and recording are given, followed by a summary, which should help 

you introduce the task to the respondent. 

A Weighing the Food Items 

The scales 

You will be issuing people with a lightweight electrical scale, powered by a 9v battery, called 

the Soehnle Quanta. The scales are easy to read because they give a digital readout. But 

apart from the weight of an object, the readout panel can tell you other things about the scale. 

When you first switch on the scales, 8888 appears briefly, then a zero should appear. The 

scale is now ready for the container to be added. 

If ---- appears, then the scale cannot register any weight as the item is too light for the scale. 

6

If when something is weighed - - - - appears, the scale has been overloaded, so use a lighter 

plate or cup. 

If the digits appear disjointed, it means the batteries are failing. Replace with a new 9 volt 

battery, and claim for the cost. 

If the plate is removed from the scale to add more food to it, a minus number will appear. 

When the plate is placed back on the scale the number will be positive. 

The food scales are calibrated in 1 gram units up to 1kg, and in 2 gram units from 1-2kg. 

The machine will switch off automatically after about two minutes. 

Remember: The plate or cup can be removed from the scale to add food items, but the scale 

must be zeroed before removing the plate. In this way, when the plate and food items are put 

back on the scale, only the weight of the last food item added, is displayed. 

Note: you may have difficulty in getting the scales to work if the battery has been kept in a 

very cold place (e.g. the boot of your car); try to keep the spare batteries at room temperature. 

Please also remove the battery from the scales when they are not being used and check that 

all batteries have been removed from all scales before returning them at the end of your quota 

of fieldwork. 

Weighing and recording with the scales 

1) Switch on the scale by pressing firmly on the word "on". 

2) Place the plate / container on the scale and record its weight in column A on the 

‘empty container’ line. 

3) Leaving the plate on the scale, press the tara pad firmly so that the scale reads zero 

again. 

4) Write down the description of the first food in the brand and food description columns 

(B and C), e.g. Birds Eye, 2 economy cod fishfingers in breadcrumbs, grilled. 

5) Place them on the plate (still on the scale) and record their weight in column E. 

6) Leaving the plate on the scale, press the tara pad firmly so that the scale reads zero 

again. 

7) Record the next food item – e.g. Tesco frozen peas, boiled - in the diary. 

8) Place the helping of peas on the plate and record the weight, and so on. 

If a large plate is being used, e.g. a dinner plate, placing it on the scale obscures the 

digital display. To overcome this you have been given a plastic bowl which should be used as 

a spacer to raise the plate so that the digital display can be read. 

If the spacer is needed follow the procedure below: 

a) Turn on the scale and place the spacer on it. 

b) Press the tara button to zero the scale. 

7

c) Place the plate on top of the spacer, and record its weight in the Home Diary. 

d) Food items should be described and recorded in the diary as described earlier. 

Remember: Once the scale has been zeroed, the plate (and previously weighed foodstuffs) 

can be removed to add the next food to it. When the plate is returned to the scale, the weight 

shown will only be that of the last food added. But remember that when the scale has been 

zeroed, and the food has been removed (for example, bread taken off the scale to spread 

butter on it), the scale will only stay switched on for about two minutes. If more time is taken to 

spread the bread, when the scale is switched on again the weight will be the weight of bread 

AND butter. If this happens, "bread and butter" should be written in the diary, and the 

combined weight which the scale shows recorded. 

Where several items served on the same plate need to be weighed and recorded, it may be 

easier to record in the diary all the separate items being served, before starting to weigh the 

portions. This avoids having to eat cold dinners! 

B The Food Diaries 

We need a record of all food and drinks consumed which can be coded in such a way that a 

computer can convert it to a measure of the intake of energy, protein and a wide range of 

other nutrient values. Brand names of foods are also required so that we can identify the 

additives, colourings, etc., in the foods; for the same food type these may vary between 

manufacturer, for example, the amount of artificial sweetener in different brands of soft drink. 

In order to do this we need very exact details of the food and its preparation. 

Obviously we do not expect respondents to remember or understand all the detail required 

and you must expect omissions and mistakes in the recording of the food information; you will 

need to identify and correct these at checking calls. Notes on the sort of detail required are 

given later. 

There are two food diaries; a large A3 diary with green & white recording pages (called the 

‘Home Diary') which is used for all foods eaten or prepared in the home; and a smaller A4 

diary (called the ‘Eating and Drinking Away from Home Diary’) used for all foods and drinks 

consumed away from home and not weighed - this will include snacks and drinks, as well as 

meals. The Eating and Drinking Away from Home Diary (i.e. the Eating Out Diary) also 

includes pages for recording details of physical activities. Ideally the Eating Out Diary should 

always be carried when the respondent is away from home during the recording period, 

together with a small pencil or the survey pen. Less information is recorded in the Eating Out 

Diary than in the Home Diary, but the Eating Out Diary should show the description and 

brands of foods eaten, and, if they were purchased, the place of purchase, as well as where 

and when they were eaten. 

We appreciate that not all respondents will be prepared or able, to take the diary with them 

when they are away from home; they should be encouraged to do so, but if they refuse then 

they should take the small notebook - P3 - to jot down details of what they eat and drink while 

they are out of the home, and then fill in the Eating Out Diary at the end of each day. 

We have provided a plastic zip wallet for each respondent to keep their diary in, together with 

an envelope to keep their diary private, a survey pen & a notebook. 

8

You should also leave the respondent a white plastic carrier bag, with a serial number label 

attached. This should be used by the respondent to collect any wrappers from snacks eaten 

away from home; where the recording of brand or weight information is incomplete, referring to 

these wrappers might help you in your coding and checking. Please return any wrappers or 

containers for items where you have a coding, weight or other query to ONS, in the serial 

number-labelled plastic bag, with the completed diary. It is not necessary to return every 

wrapper and container that the respondent collects. For health and hygiene reasons, please 

ensure that all containers returned to ONS are clean. 

The following instructions apply to both recording in the Home Diary and in the Eating Out 

Diary, unless otherwise stated. 

C Completing the Diaries: General Points 

1. Put serial number labels on the cover of the Home Diary and Eating Out Diary, on the back 

cover of the small pocket diary and on the white plastic carrier bag. Make sure that every 

page in the Home Diary, including any pages you re-write, and all blue & white 

transcription pages should have either a serial number label or the serial number written in. 

2. On the front cover of the Home Diary you will find an appointment table. Use this to record 

the time of your next visit (checking calls) as a reminder to your respondent. 

3. For both the Home Diary and the Eating Out Diary, a new page should be started at the 

beginning of each day. In the Home Diary, any continuation sheets for the same day 

should have the day of the week and the date filled in. 

4. Both the Home Diary and the Eating Out Diary have a space for recording the time of day 

(specifying am or pm) when the item is consumed; this information is required for ALL 

container entries in the Home Diary and for all entries in the Eating Out Diary. You should 

check that each ‘empty container’ line has a time recorded against it. If it is missing, you 

should probe for the information when you pick up the completed pages. You will need to 

convert the time recorded by the respondent into the 24 hour clock. 

5. In the Home Diary, each food item or drink should be described on a separate line. Where 

there is more than one component to a food item, for example, a cup of tea, each 

component should be weighed and fully described on a separate line. See the example 

page at the front of the Home Diary for examples of this. 

6. Home Diary only: 

a) Everything eaten should be weighed on a plate or in a container. The plate / container 

should be weighed first, and the weight entered on the ‘empty container’ line. 

It is important that all items are weighed on a plate so that any leftovers can be correctly 

allocated (see later), and for your own purpose when checking the entries in the diary. 

Items not normally eaten from a plate, e.g. an apple, should be weighed on a plate or 

container with a plate / container entry in the diary. The ‘empty container’ line is there as a 

reminder to always weigh on a plate; if the respondent forgets to weigh on a plate you should 

write in a weight of 1 gram against the ‘empty container’. 

9

If more than 7 items are served on the same plate then, after the 7th item, the respondent 

should cross through the ‘empty container ’ line and continue using the following line for the 

8th and subsequent items served on that plate. 

If a food is eaten from the container in which it was purchased, e.g. yoghurt, Pot Noodles, etc., 

then the following method should be used: 

Weigh the food and container together, and note the weight in column E. Then weigh the 

empty container after eating the food, and note the weight in column A. The description should 

look like this: 

A C E 

Wt of empty 

container = 10 g 

EMPTY CONTAINER 

Low fat, vanilla flavoured, sweetened 

yoghurt, not fortified and container 

When you code the completed record, you must subtract the weight of the container from the 

combined weight of yoghurt plus container, and enter the net weight of the yoghurt in column 

E. The entry will now look like this: 

A C E 

Wt of empty 





Alternatively, if you find it easier to weigh the item on a plate and record the pot/container as a 

leftover (column F), then please use this method. For example, you would record an empty 

plate weight as normal, then weigh the yoghurt and pot and record the weight in column E. 

When the yoghurt has been eaten, the weight of the empty plate plus the pot would be 

recorded in column F – don’t forget to tick, and write ‘pot’ in column F. 

b) Second helpings should be weighed on the original plate and recorded in the diary using 

the following procedure. 

Original serving of baked beans, one fried egg and chips. The respondent eats all the chips 

and has another helping. The plate still has an egg and beans on it when the second helping 

of chips is weighed: 

(i) The plate (with egg and beans) is placed on the scales and the scales 

are zeroed. 

(ii) Put the second helping of chips on the plate and record the weight of 

chips as another chips entry. 

(iii) Flag the second helping for the attention of the nutritionists at Head 

Office. 

10 

120 

120 

110

Any leftovers should be recorded in the usual way. The entry in the diary should be as follows: 

A C E 

Wt of empty 


c) Weighing a cup of tea made with a tea bag: 


One egg, fried in lard 50 

Baked beans, canned 50 

Chips, crinkle cut, deep fried in lard 100 


As this seems to cause some difficulty, it may be worthwhile demonstrating the 

procedure if your respondent drinks tea made with a tea bag. 

In the food code list, you will find that the food code refers to ‘tea infusion’; if you remember 

that you need the weight of tea infusion, then the method for weighing is straightforward. 

• weigh the empty cup / mug and record the weight in the diary; 

• zero the scales; 

• remove the empty mug / cup from the scales, add the tea bag and hot water and 

allow to infuse; remove the tea bag; 

• place the mug / cup containing the tea infusion back on the scales - record the 

weight of tea infusion in the diary; 


• add milk; record the weight of milk in the diary; 


• add sugar; record the weight of sugar in the diary; 

• drink the tea; 

• if any remainder, weigh and record as leftovers in the usual way. 

D Summary: Completing the Diaries 

i) Everything eaten or drunk must be recorded either in the Home Diary or in the Eating 

Out Diary, including drinks of water, medicines, vitamin supplements (tablets or drops) 

and fluoride supplements. 

ii) A new page must be started each day in both the Home Diary and the Eating Out 

Diary. 

11

iii) Each day in the Home Diary should show whether the respondent was well or unwell 

(and if ‘unwell’ was recorded whether their eating habits were affected that day) by a 

tick in the boxes at the top of the recording page. 

iv) The time of day (specifying am or pm) when the item is consumed must be written in 

column A of the diary. 

v) The place the food was eaten, i.e. whether eaten at home or elsewhere, and the 

person who weighed the food, i.e. respondent or other person, should also be shown in 

column A of the diary page. 

vi) The food should be described, and for foods eaten or prepared at home, weighed. It is 

particularly useful to include a description of the portion size here, i.e. 2 slices of 

medium-cut bread, or half a large banana. 

vii) Each item of food must be weighed and recorded on a separate line of the diary. For 

example, for a cup of coffee, the weights and descriptions of the coffee granules, milk, 

water and sugar should be shown separately. 

viii) There must be a completed ‘empty container’ line preceding every item or group of 

items served together. 

ix) Liquids added during cooking should be recorded as part of any recipe (see later). If 

eggs are used in a recipe, the size of the egg should be recorded. 

x) Condiments used at the table, other than salt and pepper, should be recorded in the 

diary with the weight and a description of how much was used, e.g. 1 tablespoon of 

tomato ketchup. Descriptions of amounts should be recorded in column C, not in the 

‘weight' column (column E) - the entry should be flagged for the nutritionists. Salt and 

pepper should not be recorded in the diary. Where no weight has been registered for 

items, e.g. Marmite or vinegar, the quantity should be fully described but the weight 

column left blank and the entry flagged. 

xi) For medicines, prescribed or bought without a prescription, artificial sweeteners, in 

tablet or liquid form, vitamin or fluoride supplements, etc., the quantity taken or used 

must be fully described and recorded in the diary. The description should include the 

quantity; e.g. the number of tablets, the number of 5ml spoonfuls, the number of drops, 

etc. (i.e. NOT the weight), and the entry flagged. This information should be recorded as 

part of the food description, NOT in the weight column. Ask to see the container for any 

medicine recorded in the diary and write down the full product name from the container 

(on the back of the diary page, if necessary). Proprietary medicines normally have a 

product number printed on the packaging. You should record this as it can provide 

nutritional information. All medicines should be flagged. For liquid oral medicines, check 

and record as part of the description whether the medicine is labelled as a sugar-free 

formulation. 

xii) You have been given a card which gives advice on using the scales (W1), and on the 

other side on recording in the Home Diary (W2). This should be left with the 

respondent as an aide-memoire. 

12

2.2.2 Recording leftovers 

When food is left over we need to know the total weight of all leftovers (including the weight of 

the plate) and what items were left. 

Respondents should weigh the plate or container containing all the leftovers and record this 

total weight in the leftovers column (column F), against the ‘empty container’ line, then put a 

tick next to those items that were leftover. Here is an example of how it should look: 

A C E F 

Wt of empty 

container = 

140 g 

EMPTY CONTAINER 207 g 

1 slice, cheese and tomato pizza, deep pan, home made 168 � 

Frozen, crinkle cut chips, fried at home in corn oil 140 

Baked beans in tomato sauce, canned 74 � 

Here the leftovers consisted of some of the pizza and some baked beans. Weighed on the 

plate this was 207 grams - entered in the leftovers column opposite ‘empty container'. The 

pizza and the beans lines are ticked to show that both were left. 

Remember: Ticks should appear next to ALL items which are leftover. For example, if the 

respondent had a bowl of cornflakes with sugar and milk, and some was leftover, there should 

be ticks next to the cereal, sugar and milk, as all these items would be leftover. 

The weight recorded in column F should be the weight of the plate and leftovers. Please check 

that the weight given for leftovers is greater than the weight of the plate alone, but not greater 

than the weight of the plate plus all the original served weights – i.e. the plate cannot weigh less 

with leftovers than empty, and you cannot have more leftovers than the original servings. 

On other dietary surveys, we have found that some people were able and willing to weigh the 

different leftover items on the same plate individually, and entered the separate weights in the 

leftovers column. If this appears to have happened on a recording sheet you are checking, ask 

the respondent if this is what they have done, and if so, flag the entry for the attention of the 

nutritionists. There is no need to change it back to the conventional way of recording leftovers. 

A Summary: Recording Leftovers 

i) The total weight of any leftovers plus the plate weight, should be recorded against the 

‘empty container’ line and all the leftover items ticked. If food is left over when eating 

away from home, then the respondent should write in the Eating Out Diary, against the 

relevant entry, an indication of how much was left, e.g. "half a round of sandwiches", "2 

slices of tomato". If all of a particular item is left, this should be indicated in the 

description. For example, “cheese and tomato sandwich, all tomato left and half the 

sandwich”. 

ii) Make sure that ticks appear next to ALL food items that are left over. Assuming there is 

spread on bread, toast, rolls, etc., if any bread is left over, then there should always be 

13

a tick in the leftovers column against the entry for spread. Similarly, if cereals are served 

with milk (and sugar) then if any cereal is left, there should be ticks next to the milk and 

sugar as well. 

2.2.3 Spilt and lost food 

It is very important that we collect accurate information on the amount of food and drink being 

consumed, which may be different from the amount served. It is not unlikely that some food will 

be split, or lost in other ways. 

If the respondent eats some of the food and leaves the rest on his / her plate then the leftovers 

can be recorded in the normal way. However, there may be several situations when this does 

not happen. Some examples of possible situations are: 

� half a mug of coffee is spilled on the table; 

� some food may be accidentally dropped onto the floor; 

� some food may be fed to the dog; 

� someone else consumes some of a weighed item. 

Wherever possible, we want any food lost due to spillage, etc., re-weighed. If something is spilt 

or dropped, then an attempt should be made to pick it up and re-weigh it on the original plate 

together with any other leftovers. In some cases however it will just not be possible to re-weigh 

food that has been lost and sometimes this may be a considerable amount of food. In cases 

where lost food cannot be re-weighed, we would like an estimate of how much of the original 

item was lost, and a record of this in column G of the Home Diary. For example, if the 

respondent has a slice of toast, and half the toast gets fed to the dog, then the diary should 

show in column G that half of the original serving of toast was lost, and that it was not possible 

to re-weigh it. 

2.2.4 Keeping the dietary diary 

You will notice that both the Home Diary and the Eating Out Diary are tagged documents - 

loose pages held together with a treasury tag. This means that you can collect completed 

pages at mid-week calls for checking and coding. Please ensure: 

• that the respondent realises that there is space on the back of each page for recording 

notes and queries; 

• that each page is serial numbered (either a label or written in by you); 

• that the pages are tagged back into the diary in the correct day order before returning the 

diary back to Titchfield. 

The respondent should weigh everything s/he can. If food is brought into the home from outside 

(e.g. fish and chips, other takeaway), the respondent should be encouraged to weigh this. If 

s/he is eating somewhere where the food and drink cannot be weighed (e.g. at work, in a café, 

or on the move), then s/he should write down as much information as possible in the Eating Out 

14

Diary. The Eating Out Diary should only be used when food cannot be weighed. It is important 

that details of where the food was purchased from, and eaten, are recorded in all Eating Out 

Diaries. It will be needed by you for coding; it is also needed in order to buy duplicates (see 

later). 

Remember: For food and drink purchased from, or consumed at, work or college, you will 

probably need to get in touch with the workplace / college catering staff to find out further 

information, for example, on portion sizes, fats used for cooking and spreading, etc. (see 

instructions on the Catering Questionnaire). 

2.2.5 Transfer of information from the eating out diary to the home diary 

The Eating Out Diary will contain entries for all items bought and eaten away from the home 

which were not weighed. If the respondent is able to weigh food eaten outside the home, or 

bought from outside the home (e.g. fish and chips), then it should be recorded on a green & 

white Home Diary page. If food or drink has been prepared at home but eaten away from it, 

e.g. a sandwich lunch, this should be noted in the Eating Out Diary as well as being fully 

recorded in the Home Diary, as it was made at home. 

All Eating Out Diary entries must be transferred onto the blue & white Home Diary transfer 

sheets. These should be inserted in the Home Diary at the appropriate place. If the food was 

prepared and weighed at home, but eaten away from home, then the time the item was eaten 

should be copied from the Eating Out Diary onto the green Home Diary page where details of 

the food have already been recorded. Also copy over any details about leftovers, etc. This is 

the only situation in which foods recorded in the Eating Out Diary will appear on green sheets. 

All entries require a container entry. However, when transferring information from the Eating 

Out Diary to the Home Diary, the weight of the plate will generally not be known, so record it 

as 1g. 

The foods entered in the Eating Out Diary will generally not have their weights given. This 

information is required where at all possible, and can be obtained in a number of ways: 

1) Buying duplicates: when food is bought out as a ‘take-away' you may, in certain 

circumstances, need to buy a duplicate of what was eaten and weigh it yourself (and then 

you can eat it if you want to!). The Eating Out Diary should show you where the food was 

purchased. You should expect to have to buy duplicates of items from local shops: 

- cakes and buns; 

- ice creams: weigh the ice cream and wafer components separately; 

- sandwiches: weigh the bread and fillings separately; 

- fish and chips; and 

- take away hamburgers, kebabs, pizzas, etc., from LOCAL and NON-NATIONAL 

cafes and shops. 

When buying duplicates of sandwiches you need to ask about the spread used. When buying 

duplicates of fish and chips or other fried foods, you need to check what type of fat or oil they 

were fried in and record this. 

15

Remember: Take-away food purchased from NATIONAL fast food chains, e.g. Wimpy, 

McDonalds, Kentucky, Pizza Hut, Burger King, Huckleberry's, Little Chef, Happy Eater, etc., will 

be dealt with by the nutritionists, as portion sizes are roughly similar from all outlets in a chain. 

Duplicates are NOT required for purchased pre-packaged foods that are widely available, e.g. 

confectionery, soft drinks, sandwiches. If you have any doubts as to whether you should 

purchase a duplicate, ring the nutritionists for guidance. 

Please note that you are NOT authorised to purchase duplicate meals eaten out in a cafe or 

restaurant - sorry! In these and similar cases, e.g. meals at a friend's house, the respondent 

should have given as much detail about portion size as possible. 

2) Weight information on packaging: bought snacks and drinks will often have packaging 

which gives information on weight. You have been provided with white carrier bags which 

you should give to the respondent and ask them to collect the wrappers and cartons of food 

items they consume while out of the home. You can use these to fill in the missing weight 

information in the Eating Out Diary. Return (clean) wrappers for products where you have 

queries in the serial number-labelled plastic bag to ONS with the completed diary. 

3) Meal at work / college: where the respondent has food prepared by their college or 

workplace employer at lunchtime, we would like you to try to get some further information 

about the sizes of portions served and any other information which will allow you more 

accurately to code the foods. For example, type of spread used in sandwiches, type of fat 

used for cooking / baking; type of milk used; cooking methods, etc. Separate instructions 

are given on collecting this information (see the Catering questionnaire). 

Where it is impossible to collect weight information by any of the above means, e.g. in a 

restaurant, or when the food scales have not been taken out to a friend's house where the 

respondent has eaten, then they should be encouraged to estimate the size of the portion or 

food item. 

A Summary: the Eating Out Diary 

i) The Eating Out Diary should be taken with the respondent whenever they are away 

from home without the food scales. If they are not able to do this, then notes should be 

made in the small notebook provided - P3 - and the Eating Out Diary completed at the 

end of each day. Please return the notebook, whether or not it was used, with the 

Diary. 

ii) Anything eaten or drunk away from home which cannot be weighed, should be entered 

in the Eating Out Diary. 

iii) The time of day (specifying am or pm) that the item was consumed must be recorded 

in the Eating Out Diary. 

iv) The place where the item was consumed must be recorded in the Eating Out Diary. 

v) For items bought and consumed away from home, the place of purchase must be 

recorded. 

vi) The description of the item should be as detailed as possible with an indication of 

portion size. 

16

vii) Brand names should be recorded (when known); the respondent should keep 

wrappers / containers of food and drink items. These will be useful to you when 

checking / coding foods and brands, and you will need to see them for information on 

weight. 

viii) All entries in the Eating Out Diary (except food prepared and weighed at home and 

eaten out) must be copied onto the blue transfer sheets and tagged into the Home 

Diary in the appropriate place at the end of that day. Entries which appear as 

composite items in the Eating Out Diary must be split into their components when 

transferring to the blue sheets, even though the individual weights may not be known, 

e.g. a cup of coffee should have separate line entries for coffee granules / powder, 

water, milk and sugar; a toasted cheese sandwich should have separate line entries for 

toasted bread, butter / margarine and cheese. The total weight of the composite item, if 

known, should be recorded in the description column - column C, bracketing the 

components together, NOT in the weight column. 

ix) If so authorised, the weights of foods eaten away from home should be determined by 

buying duplicates. 

x) When transferring information from the Eating Out Diary to the Home Diary make sure 

every food entry has a corresponding container entry. Where the weight of the plate is 

not known, use 1g. 

xi) When transferring weight information from the Eating Out Diary to the Home Diary, if 

the weight information is taken from a wrapper, please tick the ‘estimated weight 

column' in the OFFICE USE ONLY box. If the weight information is in household 

measures or in centimetres, record it as part of the food description. The nutritionists at 

Head Office will convert this information to grams. 

2.2.6 Estimated weight column 

The estimated weight column should be ticked when a food item has not been weighed but its 

weight has been estimated. 

You are most likely to use this column as a result of probing and checking the diary with the 

respondent and finding that s/he has forgotten to record a drink or snack. For example, the 

respondent remembers a drink of tea that s/he had but did not record it in the diary. The weight 

of the drink is estimated using the recipe of a previously recorded drink of tea. The weight of the 

mug, tea infusion, milk and sugar are taken as standard. However you should tick the estimated 

weight column to indicate that the weight of the mug, tea infusion, milk and sugar are all 

estimates. They were not weighed by the respondent when s/he made this particular drink. 

This procedure should be used whenever a substitute weight is used, i.e. when you have 

bought a duplicate or used the weight information from a wrapper or carton. 

* The respondent should not use this column * 

This column will also be used by the nutritionists to estimate the weight of foods eaten outside 

the home which could not be weighed, and for composite items which were split, for example 

oranges in jelly, where the weight of the composite is known but the individual weight of 

components will be estimated. All items on green Home Diary pages shown with estimated 

weights should be flagged. 

17

Remember: This column should only be ticked to indicate a food item weight which has 

been estimated. It should not appear on a container line, whether the container / plate was 

weighed or not. 

2.2.7 Food descriptions 

A Introduction 

The description of the food in either the Home Diary or the Eating Out Diary needs to be 

sufficiently detailed to allow the item to be coded. However, the food code list not only 

separates different food items, but also takes account of how any particular food item was 

processed before it was purchased, e.g. bought as frozen, canned, fresh or dehydrated 

produce; how it was cooked e.g. fried, boiled, roasted, grilled, etc.; and its fat content, e.g. low 

fat products, meat dishes with the fat skimmed or removed. This amount of detail is necessary 

in order to determine the nutrient value of the food item. 

Because we need very detailed descriptions of the food items, and because respondents will 

not always record all the information we need, we are asking you, the interviewers, to 

undertake the coding of the food items. In this way you will see when an item cannot be coded 

because the description is inadequate, and you will have the opportunity to try to collect the 

information by calling back shortly after the diary entry was made. Also, as you become more 

familiar with the food code list you will be able to probe inadequate food descriptions when you 

call to collect the completed records. 

You have been given a ‘Food Descriptions’ prompt card (F1) to remind you about the sort of 

probing questions you will need to ask in order to get a description detailed enough for you to 

select the correct food code. 

B Probes for Food Descriptions 

As well as the basic, but full, description of the food item, e.g. All Bran cereal, Danish blue 

cheese, honeydew melon, etc., you will need to check that you have recorded information on: 

� the bought form: e.g. fresh, frozen, canned, dehydrated, bottled, or was the item home 

made or home grown (fresh); 

� any coatings: was the item cooked in a coating; what was the coating - flour, batter, egg, 

breadcrumbs, etc.; 

� any thickenings in sauces, gravy, stews or casseroles; 

� details of pastry products: what type of pastry was it - shortcrust, flaky, etc.; was there a 

pastry crust top and bottom or only one crust; what type of flour was used - wholemeal or 

white; what type of fat was used (see below); 

� cooking method: grilled, shallow fried, deep fried, boiled, poached, roasted (with fat), 

baked (no fat), or reconstituted, i.e. water added to dried product, e.g. Pot Noodles. For 

poached items, record what the food was poached in - milk, milk and water, or water only. 

For fried items, record the type of fat the food was fried in (see below); 

18

� the fat content: for dairy products check and record whether it is a low / high fat item, e.g. 

low fat milk (semi-skimmed or skimmed), low fat or creamy yoghurt, and low fat cheese. 

Also check for low fat sausages, ready meals, puddings and snacks. 

• For items cooked in fat (fried or roasted) which will absorb fat in cooking, e.g. fried fish, 

chips, or products in batter or coated, record the type of fat used. Also record the type 

of fat used in home made pastry and cakes. See later for notes on the different types 

of fats and oils. 

• For meat, meat products and meat dishes record whether the fat was removed before 

or after cooking (i.e. not eaten) or, if appropriate, whether fat was skimmed from the 

dish before serving. 

NOTE: accurate information on the amount and nature of the fat in adult’s diets is 

VITAL to this survey because of the apparent association between fat intake, 

cholesterol levels in the blood and coronary heart disease. 

� Sweeteners used: record whether the item was sweetened or unsweetened. If sweetened, 

we need to know whether the sweetener was sugar or an artificial sweetener. For cooked 

items sweetened with an artificial sweetener, e.g. stewed fruit, the fruit and artificial 

sweetener should be weighed, recorded and coded separately, coding the fruit as 

‘unsweetened'. 

� Smoked or not: for foods such as cheese, bacon, cold meat and fish, record if the item was 

smoked. 

� As well as weighing each food item, it is useful if the description includes information on 

the portion size; e.g. 2 slices of bread; 1 teaspoon of brown sugar; 6 eating cherries. This 

information will alert us to any problems in weighing; or if a weight is omitted in error, it 

means we can make an estimate of the weight consumed. 

C Brand Information 

Brand names should only be coded for the following items; herbal and fruit teas, bottled 

waters, fruit juices and soft drinks and artificial sweeteners. However, because Foof Standards 

Agency may require other types of food to be brand coded at a later date, and because 

recording brand names for only selected types of food may lead to omissions, the brand or 

product name should be recorded for every food item or drink EXCEPT fresh foods. 

By ‘fresh foods’, we mean foods which are not pre-packaged, such as meat, fish, cheese or 

pasta sold loose, and unwrapped bread and cakes; doorstep delivered fresh milk, and all 

eggs. Fresh fruit and fresh vegetables do not require brands whether or not they are prepacked. 

Foods bought as fresh, and then frozen at home, are regarded as fresh produce, and 

hence will not have a brand name. 

NOTE: shrink wrapped / vacuum packed cheese and meats have a brand. 

In many cases the brand name will be an "own brand", e.g. Sainsbury's, Tesco, St Michael, 

Leo's, etc. Local shops may also market "own brands". 

19

It is important that the brand and product name are as detailed as possible. Again you will be 

coding the brand information because it may only be at the point of coding that a brand 

description is found to be inadequate. 

D Summary: Food Descriptions 

The detail required for food descriptions should answer these questions: 

i) What type of food or drink was it? 

ii) Did it have a brand or product name? 

iii) How was it bought - fresh, canned, frozen, etc? 

iv) How was it cooked - boiled, poached, fried, etc? 

v) If it was cooked in fat, or fat was used in pastry or cakes, what sort of fat or oil was 

used? 

vi) Was fat skimmed from any meat dish? Was fat on meat eaten or removed before or 

after cooking? 

vii) If it was a dried / dehydrated product, was it reconstituted using water, milk (type), 

both, etc. ? 

viii) Was the food item coated before cooking? 

ix) Were any sauces thickened? 

x) What type of flour was used in pastry? 

xi) Was it unsweetened, sweetened with sugar, or artificially sweetened? 

xii) Was it a low fat / low calorie item? 

xiii) Was it smoked or unsmoked? 

xiv) Is there a description of the portion size as well as the weight? 

xv) Was it home grown or not? 

When introducing this part of the survey we suggest that you go over the foods that the 

respondent has eaten so far that day and ask them to record the descriptions as practice. 

Try also to get the person(s) who will be doing the weighing and recording to weigh 

something that they would normally eat, and to weigh and record the components. They may 

be willing to get a drink or make a sandwich, and you can help in the weighing and 

recording. If this is not possible then demonstrate the procedure using pens, pencils, or 

whatever you have to hand. 

20

There is an example of what a completed diary page should look like at the front of the Home 

Diary. However, many interviewers who worked on previous dietary surveys did their own 

example page. If you can think of a more helpful example then please use it. 

2.2.8 Coding the diaries 

A Food Coding: General Points 

The description of the food, with the recorded information on its bought form, how it was 

cooked, etc., should enable you to identify the correct food code. 

The food code is a number with a maximum of 4 digits, and should be written in under the 

‘food’ column of the recording sheet headed "Office Use Only” adjacent to the food weight to 

which it refers. The "Office Use Only” is to discourage respondents from writing in the boxes. 

Where a food code has fewer than 4 digits, the numbers should be "right adjusted"; there is no 

need to fill the empty boxes with leading zeroes. 

Remember: On the ‘empty container’ line, the food and brand code boxes should be left 

blank. 

The food code list you have been given classifies foods according to their type - bread and 

rolls, fruit, eggs and egg dishes, etc., and within each group, food items are generally listed 

alphabetically. For some foods, inclusion in more than one group might be appropriate; where 

possible we have included them (with the same code number) in all places, but inevitably there 

will be some cases where the food item does not appear where you might first expect it. 

Eventually every line entry in the Home Diary, except the ‘empty container’ line, should have 

a food code. However, you may not be able to code all the entries. This is because: 

a) The code list does not cover every possible food item, only those for which information on 

the nutritional content is available or can be calculated. 

b) The food item as recorded is not discrete, but is a composite food item or a recipe dish, 

e.g. home made pies, cakes, casseroles, etc. Some common recipe dishes have their own 

single code in the food code list, but for others special treatment is required. 

B Flags 

You are provided with ‘flags'. Flags indicate coding and other queries for the nutritionists. For 

example, you are unable to match a food description with a code, or a composite recipe item 

needs to be checked by the nutritionist. 

* The rule with flags is, ‘If in doubt, flag' * 

Flags should be stuck to the right hand side of the diary page, so that they protrude over the 

edge of the page and can be seen: make sure they do not cover any coding columns. The flag 

should be as near to the item to which it refers as possible. The flag should contain a brief 

description of the item to which it refers and the nature of the query. 

21

C Composite Foods and Recipe Dishes 

a) Composite foods 

Although you should be asking the respondents to make separate entries for each food item, 

some foods are served in combinations which cannot easily be weighed separately, e.g. fruit in 

jelly. In some cases, a single code covers a combination - for example, code 542 covers the 

fruit and sponge in a fruit sponge pudding. For other combinations, there are no such single 

codes and the foods must be split into their separate components and coded individually. 

Examples: 

• Mixed salad: no composite food code, therefore code individual food items, and flag. 

How much lettuce: a few large leaves, half a small lettuce? 

How many tomatoes: 3 large, half a pound? 

How much celery: a few sticks, a medium sized head? 

Anything else? 

• Toad-in-the-hole: no composite food code, therefore code as separate food items, 

sausages and Yorkshire pudding, and flag. 

b) Recipes 

How many sausages? Pork or beef sausages? 

What quantity of Yorkshire (batter) pudding: made with one egg and 

half a 

pint of whole milk? 

What size of egg was used in the Yorkshire pudding? 

For all items in the food code list with a numerical code prefixed by the letter "R" (Recipe): 

(i) If the dish was home-made, you need to record, on the back of the diary page, the 

ingredients and their relative quantities in the whole dish (not just in their serving). If the 

recipe matches the description in the food code list, then allocate the code and flag. If 

the description of the recipe is different to that in the food code list then you cannot 

allocate a code - just flag the entry. 

Examples: 

Lasagne: composite food code 1348; therefore do not code separate items but record recipe, 

and flag 

e.g. 8 oz Safeway dried lasagne 

12 oz fresh minced beef 

12 oz can of tomatoes 

2 large onions 

1 dessertspoon of cornflour 

pinch of mixed herbs 

½ pint – Coleman’s packet mix cheese sauce, made with whole 

milk 

2 oz English cheddar cheese, unsmoked 

22

Chilli Con Carne: no composite food code (recipe different to food code list description), 

therefore flag the entry. 

e.g. 250g extra lean minced pork 

half a can of kidney beans 

1 large onion 

2 medium sized fresh tomatoes 

30g fresh mushrooms 

1 teaspoon chilli powder 

2 tbsp. Tesco’s vegetable oil 

one clove of garlic 

Remember: To record the weight of the serving in column E. 

NB: Food items recorded for recipes DO need their brand names recorded EXCEPT when 

a recipe dish was eaten away from home and it was not possible to obtain this information. 

Recipe information should be recorded on the back of the diary page containing the original 

entry, in the space indicated for recipes. All recipe dishes recorded in this way should be 

flagged and referenced back to the original entry. Flags should not cover coding columns. 

Nutritionists at Head Office will allocate weights to the components of a recipe dish where 

there is no composite food code. They will also code items not on your food code list, and will 

check your coding of recipe data where there is a composite food code. 

NB: For recipes using eggs, please record the size of the egg as part of the recipe. 

(ii) If the item is purchased, and the description matches the item in the food code list, 

then allocate that food code. If the description is different to that in the food code list, 

you cannot allocate a code, just flag the entry. 

Remember: All composite and recipe items need to be flagged. 

Where a combination food or recipe dish can be coded straight from the food code list, we 

need the recipe so that the nutritionists can check that the home recipe is sufficiently similar 

to the standard recipe on which the nutritional information for food is based, and hence that 

the single code can be used. If the recipe differs significantly, then the nutritionists will have 

the information in the Home Diary to allow them to code the separate components. 

D Liquids Used in Cooking 

The Food Standards Agency are interested in the amount of liquid consumed by adults. 

Liquids in recipes are important in order to know the ‘concentration' of nutrients, e.g. vegetable 

soup - 2 pints of water in the recipe or ½ pint? 

E Coding Fats and Oils 

You have been given two cards; one (FC6) showing how all the various fats and oils that can 

be used in cooking are classified, i.e. what products are polyunsaturated fats and oils, what 

fats should be included under the heading of "dripping", etc. This will help you allocate the 

23

correct food code to foods cooked in, or made with, fats and oils. The other card (FC5) shows 

the various fats used for spreading. 

F Coding Leftovers 

Some food codes relate to what has been consumed, thus the associated weight information 

should reflect the actual amount of the item consumed, and should not include the weight of 

any wastage. For example, for a banana, the food code relates to the edible flesh, and the 

weight recorded against that code should therefore be the weight of the edible flesh only, not 

the skin. 

If foods are weighed with parts that are not eaten, e.g. nuts weighed in shells, bananas 

weighed in skins, the wastage or inedible portion should be weighed and shown as a leftover. 

The food code used will be for the edible portion only and the computer will calculate the net 

weight eaten, i.e. the total weight less the weight of the leftovers. For example, a fresh peach 

should be weighed whole, on a plate, eaten, and then the weight of the stone shown as a 

leftover, as follows. 

A C E 

Wt of empty 



24 

F 

Food 

code 

Fresh peach 100 � stone 2101 

The food code for the peach is 2101 - "peach, fresh, flesh and skin only, no stones, or leftover 

stones weighed", i.e. weight of fruit eaten is known. The computer will calculate the weight 

associated with that code as 90 grams, i.e. 100 grams less 10 grams leftovers (stone). 

Unfortunately, respondents will not always record in the way that we would like and may forget 

to weigh leftovers: for example a peach may have been weighed whole (on a plate) but the 

weight of the stone left over is not shown. The computer will then have to estimate the weight 

of the eaten fruit. To indicate this estimation, it is necessary that the food code should show 

that the stone was not weighed as a leftover, and the weight recorded is greater than the 

weight of the fruit eaten. In this case, code 2102 should be used, "peach, fresh, leftover stone 

not weighed". The entry should then look like this: 

A C E 

Wt of empty 


EMPTY CONTAINER ............g 

F 

Food 

code 


Please note: In cases where the fruit has not been weighed at all, always use the code for 

fruit ‘without the inedible portion’ (skin, stones, pips, etc.). This will apply to all Eating Out 

Diary entries, and any cases in the Home Diary where the fruit has not been weighed at all. 

Here are some more complicated examples.

Example A: A Grilled Lamb Loin Chop 

i) Lamb loin chop, grilled, weighed with fat and bone. All the fat and the bone are not 

eaten, they are weighed as leftovers. 

A C E 

Wt of empty 



Lamb loin chop, grilled, lean 

and fat 

25 

F 

120 � 

bone & all fat 

Food 

code 

The code used, 980, is for a lamb loin chop, grilled, lean only, leftover bone weighed; the 

weight of meat is known. It is important to record whether any of the fat was eaten. 

ii) Lamb loin chop, grilled, weighed with fat and bone. The bone is not eaten, and is 

weighed as leftovers. 

A C E 

Wt of empty 




and fat 

F 

980 

Food 

code 

120 � bone 982 

The code used, 982, is for a grilled lamb loin chop, lean and fat, leftover bone weighed; the 

weight of lean and fat meat eaten is known. 

iii) Lamb loin chop, grilled, weighed with fat and bone. All the fat and the bone are not 

eaten, but they are not weighed as leftovers. 

A C E 

Wt of empty 


EMPTY CONTAINER ………. g 


and fat 

F 

120 � 


Food 

code 

The code used, 981, is for a grilled lamb loin chop, lean only, leftover bone not weighed; the 

weight of the lean meat is not known. It is important to record whether any of the fat was 

eaten. 

iv) Lamb loin chop, grilled, weighed with fat and bone. The bone is not eaten, and not 


981

A C E 

Wt of empty 




and fat 

26 

F 

Food 

code 

120 � bone 983 

The code used, 983, is for a grilled lamb loin chop, lean and fat, leftover bone not weighed; 

weight of lean and fat meat eaten is not known. 

Example B: Skate (cartilaginous fish) 

i) Skate, fried in butter, weighed with flesh, skin and bones. Skin and bones not eaten, 


A C E 

Wt of empty 



Skate, fried in salted butter 130 � 

F 

skin & bones 

Food 

code 

1549 

Code 1549: skate, fried in butter, leftover bones and skin weighed; weight of flesh eaten is 

known. 

ii) Skate, fried in butter, weighed with flesh, skin and bones. Skin and bones not eaten, 

and not weighed as leftovers. 

A C E 

Wt of empty 


EMPTY CONTAINER ……… g 


F 

skin & bones 

Food 

code 

1550 

Code 1550: skate, fried in butter, leftover bones and skin not weighed; weight of flesh eaten is 

not known. 

G Coding Tap Water 

The Food Standards Agency are interested in the amount of water that adults drink both on its 

own and as a diluent to make up other drinks, such as squash, coffee, instant chocolate 

drinks, etc.

The food code for tap water depends on how the tap water was used. Tap water drunk on its 

own, not used as a diluent, is food coded 5000; there are separate codes for water used to 

dilute concentrated soft drinks - non-diet and diet separately (5101 and 5102); to make up 

instant coffee (5103); instant tea (5104); dried milk (5105); instant beverages (5106); and to 

make up powdered medicines or dietary supplements (also 5106). 

For water used in any other way, for example to dilute fruit juice, you should flag the entry. 

The food codes for water are shown in the food code list on page 8 and on the pages with 

drinks they are used to dilute, and for ease of use on a card (Card FC7). 

H Summary 

1) Food codes have a maximum of 4 digits. Where a food code has fewer than 4 digits 

the number should be right adjusted. 

2) Empty plates, bowls, etc., are NOT food coded. 

3) All other diary entries should have a food code. If you cannot code the item because it 

does not appear in the code list or because it is a composite or recipe item, the entry 

should be flagged for the attention of the nutritionists at Head Office. 

4) All home-made recipe items should be written out on the following diary page. Recipe 

food items in the food code list are indicated by an ‘R'. All recipes should be flagged. 

5) Composite items for which a food code cannot be found should be split into their 

constituent parts, showing the weight of each part in the serving, and flagged. 

6) Use the Fats and Oils for Cooking and the Fats for Spreading cards to help you identify 

the type of fat or oil used. 

7) Food descriptions need to contain details of leftovers, as some food codes relate to 

what has been consumed; i.e. have skin, bones or stones been weighed as leftovers 

or not? Ticks should appear next to the items left over, in the weight column, column F, 

with notes, e.g. leftover stone, bone or fat, etc. 

8) Note the form of the artificial sweetener, i.e. liquid, granulated, tablet, etc., as the food 

code list is organised according to the form of the sweetener. 

9) Code tap water according to whether or not it is used as a diluent. 

10) ‘B’ to indicate brand information required, and ‘R’ to indicate recipe information 

required, are not part of the food code, and should NOT be written in the food code 

column. 

2.2.9 Brand coding 

Brand coding is not needed for all items at present; only the following types of food should be 

brand coded: 

� herbal and fruit teas 

� fruit juices and soft drinks 

� bottled waters 

� artificial sweeteners 

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We have decided, however, that respondents should be asked to record the brand names of 

all the items that are consumed; selective recording is likely to lead to lost information. Also it 

is likely that at some time in the future the Food Standards Agency will ask for other types of 

food to be brand coded. You will find that in the Food Code List, those foods or food groups 

that need to be brand coded are marked with a ‘B' against the food code. 

Brand codes are needed for items eaten in and outside the home. Artificial sweeteners should 

be brand coded when they are used ‘at the table' and when they are used in cooking. Artificial 

sweeteners added to pre-packaged products, such as yoghurt and soft drinks, are not coded 

separately. 

You have been provided with separate brand code lists (FC3) for each of the food types that 

need brand coding. These lists can be filed with your food code list if you wish, with the brand 

code pages following the relevant food code pages. 

The brand code has a maximum of three digits and should be entered in the three digit space 

headed ‘Brand' in the Office Use Only Column. Codes with fewer than three digits should be 

right adjusted; there is no need to enter leading zeros. If the food item is not one of those to be 

brand coded then the ‘Brand' Column should be left empty. 

A Herbal and Fruit Teas 

Note that we are interested not only in the brand name, but also in the flavour of the tea. 

Codes are included for ‘own brand' herbal teas at the end of the list. 

Any herbal tea sold loose (i.e. not pre-packed) should be brand coded 243. 

Any herbal tea brand not separately listed should be brand coded 600. 

If the brand of the herbal tea is not known then brand code 601 

Note that all herbal and fruit teas should be flagged 

B Bottled Waters 

The codes listed cover the most popular brands of bottled water and those of specific interest 

to Food Standards Agency. We are not interested in the specific brand of any bottled water not 

listed, but we do need to know whether it is a British Isles product (code 318) or a foreign 

product (code 328). Therefore any ‘own brand' bottled water not specifically listed will be 

coded according to its place of origin: there are no ‘own brand' codes for bottled waters. 

If the brand of bottled water is not known brand code 601. 

C Fruit Juices and Soft Drinks 

As for bottled waters, the brand codes for soft drinks cover the most popular brands. Codes for 

‘own brand' soft drinks are given at the end of the list. 

Any brand (including own brands) not listed should be coded 600 (there is no need to flag). 

28

If the brand of fruit juice or soft drink is not known brand code 601. 

D Artificial Sweeteners 

Note that we are interested not only in the brand name of the artificial sweetener but also in its 

form, that is, whether it is in tablet or minicube form, granulated (or powder), or a liquid. 

The brand code list is organised according to the form the sweetener is in for non-own brand 

products. Codes for own brand artificial sweeteners are given at the end of the list; crosschecking 

with the food code will tell us the form (tablet / granulated / liquid) for own brands. 

Any brand not given on the code list should be coded 600. 

If the brand of artificial sweetener is not known, brand code 601. 

Note that all artificial sweeteners should be flagged 

E Summary: 

1) Foods requiring brand coding are marked with a ‘B' against the food code. Do not write 

this ’B’ in the brand code section in the Office Use Only box. 

2) Artificial sweeteners should be food and brand coded when added at the table or used 

in cooking. All artificial sweetener entries should be flagged. 

3) Brand codes have a maximum of 3 digits. Where the brand code has fewer than 3 

digits it should be right adjusted. 

4) All herbal and fruit teas should be flagged 

5) All own brand herbal and fruit teas should be brand coded as well as flagged. 

6) Herbal and fruit teas sold loose and not branded should be coded 243 as well as 

flagged. 

7) Any fruit juice or soft drink not listed on the brand code list should be brand coded 600. 

It does not need to be flagged. 

8) Own brand bottled waters should be brand coded according to their country of origin. 

There are no own brand codes for bottled waters. 

9) Any artificial sweetener not listed on the brand code list should be coded 600. 

9) If the brand name is not known, use brand code 601. 

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2.2.10 Food source codes 

The food source code is a single digit range 1-5. Start by checking whether the food was 

eaten at home or eaten out. 

• If food is eaten in the home, whether it is from the ‘larder’, or a takeaway, or food of any 

kind brought into the home, then no food source code needs to be allocated. Food source 

codes are only required for food eaten out of the home. 

• All eating out diary entries transcribed onto blue & white pages should have a food source 

code recorded. Also, all home diary entries on green & white pages, where the food is 

eaten outside the home (e.g. packed lunch), need to have a food source code recorded. 

• Food is source coded at ‘container level’, therefore the code should be entered on the line 

immediately below the ‘empty container’ line in the Office Use Only box. 

Codes: 

1. All food derived from the household food supply that is eaten outside the home, e.g. a 

packed lunch. 

2. Food obtained from the work/college canteen, including vending machines in the canteen. 

3. Food obtained from, and eaten at, a commercial catering establishment, e.g. restaurant, 

pub, café, fast food outlets. Includes any foods eaten on the premises of such 

establishments, e.g. a burger bought at, and eaten in, the cinema. 

4. Takeaway food - food obtained from a commercial eating establishment but NOT eaten on 

the premises; food from a retail outlet NOT eaten at home. Includes food eaten on the 

move, e.g. a hot-dog bought from a stand and eaten in the park. Includes sandwich from a 

sandwich bar eaten in the office. 

5. Other source – any food which cannot be allocated codes 1-4. Includes food given to 

respondent by some one else. Includes tea/coffee from office coffee club. 

Examples: Biscuits brought into office by colleague = code 5 

Sandwich from sandwich bar eaten in the office = code 4 

Takeaway meal purchased and taken to friends house to eat = code 4 

• The codes should be assigned to foods in priority order: 



• Adopting a ‘decision tree’ approach may help you to decide which code to assign, i.e. 

consider codes 1 and 2 first, then codes 3 and 4. If none of these fits, assign code 5. 

30

• Only one food source code is entered on the line immediately below the ‘empty container’ 

line, not against every food on that container / plate. If the container is made up of food 

derived from different sources, the food should be sourced at container level, where the 

majority rules. E.g. a meal from the works canteen, and respondent adds salad bought 

from local sandwich bar, both eaten in the canteen together, would be coded 2. (The salad 

eaten on it’s own in the workplace canteen would have been coded as ‘takeaway’ code 4). 

• Flag any queries or entries you cannot code. 

• Card FC8 is a quick reference card to the 5 food source codes, and is tagged in with your 

multi-coloured documents of brand codes/ fats for spreading/ tap water codes, etc. 

2.2.11 Flagging entries on the home diary - Card F6 

Card F6 is a summary of the items that you will need to flag on the green & white Home Food 

and Drink Diary pages. These are: 

Weight information 

• Any item not weighed 

• Any item where the quantity is not in grams – e.g. drops / units / teaspoons / fl.ozs 

• Cumulative weights 

• Any item where an estimated weight has been recorded 

• Items too light to register on the scale 

• Condiments added at the table (not salt and pepper) and not weighed in grams 

• All second helpings 

Food descriptions 

• All composite and recipe items 

• All artificial sweeteners 

• All herbal and fruit teas (both pre-packaged and loose) 

• Any medicine recorded 

• Any vitamin, mineral or other food supplement 

Food codes 

• Foods not shown in the food code list 

• Tap water used to dilute fruit juice or in any other way not covered by the diluent codes 

31


• All cases where some of the item was lost, spilt etc., and could not be re-weighed (entry in 

Column G of the Home Diary) 

• Cases where individual leftovers have been weighed (rather than total weight of leftovers) 

• Cases where the total weight of leftovers is more than the total weight served 

All cases where food has been prepared and weighed at home, but eaten away from 

home (e.g. a packed lunch). 

Any other queries on weights, food codes, brand codes (including tap water), and food 

source codes. 

Remember: All entries recorded on blue & white diary pages will be checked by the 

nutritionist; there is no need to flag blue sheets. 

We do not expect you to be able to code all the items in the diaries’, but you should be 

flagging all your queries. 

2.2.12 The Dietary Assessment Schedule (document F7, see Appendix A of the Technical 

Report) 

This document contains three sections which relate to the dietary record: 

• record of the respondent’s typical eating pattern - Section A 

• record of foods usually eaten by the respondent - Section B 

• quality assessment of the dietary record - Section C 

This schedule applies only to those who fully or partially complete a dietary record. 

A: TYPICAL EATING PATTERN 

Purpose 

This Section is designed to help you, the interviewer, and the nutritionists and coders at HQ, 

when coding the dietary record. It will not be entered into the Blaise object, nor will it be 

analysed. 

The Section collects information on the respondent’s typical eating pattern, what meals they 

have, their approximate times, and the types of food eaten at the different times. We know 

from our own experience and from previous studies, that for most people behaviour on 

weekdays varies from that on weekend days, and that Saturdays are different from Sundays. 

For example: 

• if you know that the respondent has breakfast on weekdays and weekend days, and 

there is no entry at breakfast time for a particular day, you should be alerted to the fact 

that it is missing and check with the respondent whether they did skip breakfast that day, 

or whether they forgot to record what they ate. 

32

• if a respondent has a drink to take to bed, this should alert you to checking that there is 

such an entry each day. If this record shows that typically the respondent has a cooked 

meal at lunchtime, but the entries show only a snack, again you should be ready to 

check whether their normal habit changed (and why) or whether they are failing to record 

accurately what they are eating. 

Remember: this is not infallible information; people change their habits for good, and valid 

reasons, but you should be alert to these changes so that you can always check that the 

record is complete and accurate. 

Timing 

This section should be completed after carrying out the initial dietary interview, but before 

placing the 7-day dietary record. 

Completing the information 

Q1 Record the approximate times that the various eating occasions take place on 

weekdays and on weekends days. If the respondent does not have a particular eating 

occasion listed, for example, does not have supper, then in the appropriate space, 

write “not taken”. 

Remember that this document is initially for your use; you can change the names of 

the eating occasions if those listed do not correspond to what the respondent takes, 

e.g. dinner is “not taken” but “high tea” replaces dinner and supper. 

Q2 For each occasion on which the respondent eats, write in a short description of the 

type of ‘meal’ it is. 

There is no need to collect detailed menu information; what is required is a basic 

record of the type of meal. For example, for breakfast on weekdays - juice, cereal, 

toast and tea; on weekend days - a cooked breakfast with toast and coffee; on 

weekdays - a sandwich lunch with fruit or yogurt; at weekends - “something on toast”. 

We have found that drinks (and food) taken in bed before getting up, and at night, are 

frequently missed in the dietary record, so please make sure that you check carefully 

whether these are part of the respondent’s usual eating pattern. 

Please use the additional space on the schedule to record any other information 

about the respondent’s eating pattern that will be useful to you and to us. 

Q3 The purpose of this question is to alert you to the fact that you will need to use a 

catering questionnaire (F3, see Appendix A of the Technical Report). 

Q4 Check which days of the week the respondent buys food from the canteen. This will 

give you an idea of how often they may eat canteen food. If the canteen menu varies 

according to the day of the week, this information will be useful when you visit with the 

canteen questionnaire. 

Using the information 

• You should have this information readily to hand when you are checking the entries in 

the dietary record with the respondent before you take the completed pages away for 

coding, and when you are coding. 

33

• Make a note for yourself on the dietary record of any discrepancies that you find, which 

you can check when you next call. 

• If you make notes on the dietary record of any such queries, please also annotate the 

record to show us that you did check the entry and the outcome. 

B: USUAL FOODS 

Purpose 

Again this section is to help you and the nutritionists and coders with checking and coding 

the dietary record. As with section A, this information will not be transferred into the Blaise 

object or subsequently analysed. Information is collected about a range of foods that are 

likely to appear frequently in the diary, about which you will need some detail in order to 

code accurately. 

If details are missing about frequently eaten items, and cannot be collected at a subsequent 

call, then there will be some information available from this section about the type of food 

item that is usually purchased and consumed. 

Remember: you should not expect that the information in this section will always correspond 

to that in the diary. For example, the respondent may usually have semi-skimmed milk, 

but if they run out, and the shop only has whole milk, you would correctly find an entry 

for whole milk in the diary. 

Timing 

This section should be completed before leaving the dietary record, and is probably best 

collected immediately after completing section A. 


Q1 For codes 3, 4 and 5 record the brand of milk usually used, and at code 6 specify the 

type if it is not among the types listed, e.g. unpasteurised. 

Q2 The full brand name, copied from the container, will give you the best information, e.g. 

Tesco Olive Gold Reduced Fat Spread. 

Q3 Again, looking at the container, record full details of the type and brand, e.g. Mazola 

Pure Sunflower Oil. 

Q4 Collect information about what the respondent usually drinks. 

Q5 Make any notes which will help you, e.g. buys cans to take in their packed lunch, but 

bottles for drinking at home. 

Q6 Make any notes which will help you, e.g. has white bread for toast and brown for 

sandwiches; buys a granary loaf for Saturday lunch. 

Q9 Looking at the container, check which type of juice it is: longlife/UHT juices come in 

Tetrabrick/Tetrapack cartons, are not refrigerated, and have a long shelf-life; 

pasteurised juices come in bottles or tall cartons with a ‘roof’, are refrigerated and have 

a short shelf-life. 

34

Q10 You will have asked this question during the interview, so ask it as a check question. 

If fruit or vegetables are home-grown, you may find it a help to list what is grown, but 

only record what is available, fresh or from store, at that time. Remember that homegrown 

means in their own garden or allotment. 

Using the information 

You should have this section to hand when you are coding the dietary record. 

Remember: if there is insufficient detail in the dietary record for you to code an item that is 

included in this section, you should not assume that it will be the same. 

You must always check the dietary record with the respondent at your next call. 

Remember: if you are unable to collect the missing information, you should still not make 

any assumption about coding a food item; flag the entry and the nutritionists will decide 

how it should be coded. 

C: QUALITY ASSESSMENT 

Purpose 

In previous dietary surveys, an interview has been carried out at the end of the dietary 

recording period when the person who completed the record was asked about how well it 

was kept. Comparing the views of interviewers and our assessments of the diaries with 

those of the person who completed the record, it has been evident that record keepers, quite 

naturally, tend to under report or not report problems, errors and omissions. Moreover 

interviewers have always said that they have felt uncomfortable asking these sorts of 

questions. 

We have decided therefore that interviewers should be asked to make this assessment of 

the quality of the dietary record. 

It is very important that we have this assessment. The Food Standards Agency and other 

users of the data are naturally concerned to know that the results from the survey are 

reliable and accurate, and although we can carry out some independent checks on the 

information collected, it can be very difficult. For example, some respondents quite genuinely 

live on a diet of soft drinks and snacks; some people will only eat the same thing in their 

sandwiches every day; will never eat fruit or vegetables; will eat 4 yogurts at one sitting, etc. 

We are therefore looking to you, as the person with the closest knowledge of the 

respondent, to make the assessment of the quality of the recording and weighing. 

Remember: we want an objective assessment of the quality of weighing and recording. 

Please do not let your answers be coloured by the ability, or personal circumstances, of 

the respondent. We know that some people will find it hard to keep the record and 

although they do their very best, it will not be an accurate record, because, for example, 

they copy over the weights of drinks and food items. Please, when making your 

assessment, disregard how difficult they found it; your answers must reflect what was 

actually done. 

Remember: that we are interested in the final quality of the record; some people may need 

a great deal of support and help from you which will involve you in a lot of re-writing and 

perhaps helping them with the weighing. If however at the end of the day the record 

35

does accurately reflect what was eaten, then your assessment should be based on this, 

the final product. 

Most of this information will not be entered into the Blaise object; only the information at Q7 

is keyed into Blaise by you. So, although the section takes the form of a structured 

questionnaire, please make any additional notes which you feel will be helpful, or add points 

which are not covered in these questions. This section will be carefully scrutinised by the 

nutritionists, and on the basis of your answers they will decide whether or not the dietary 

information is sufficiently accurate to be included in the dataset for analysis. 

Timing 

You should complete this section as soon as you have completed coding the dietary record. 


Q1 & 2 Confectionery and snacks, biscuits and cakes, and drinks are the items most likely to 

be omitted. The Eating Pattern Check Sheet (F2) should alert you to occasions when 

these items are being missed, which is most likely to be during the middle days of the 

7-day period. 

Q3 When checking the dietary record you should be looking for weights which are 

repeated, especially for drinks. This suggests that a first drink was weighed and 

thereafter the weights have been copied over. 

Remember: It is quite difficult to make a fruit drink or a cup of tea or coffee with exactly 

the same weights of the constituent items each time. 

Q4 & 5 Apart from missing items, is the information about food items accurate; were you able 

accurately to collect information on fats used in cooking; were all leftovers identified; 

etc? 

Q6 There are many circumstances which might have affected the respondent’s eating 

habits during the recording period; these should be recorded at this question. They 

might include going to a party or other celebration, being unwell, eating out more 

frequently than normal; visiting or staying with someone else, etc. Details of these 

situations should be recorded at this question with some indication of what the effects 

on the eating habits of the respondent were, e.g. drinking more alcohol than normal; 

bigger meals; more meals out, etc. 

Q7 This question summarises your opinion of the quality of the dietary information. It 

measures two dimensions; completeness and accuracy of weighing, both of which are 

covered separately by earlier questions. 

Q8 This question must always be answered. 

D Returning the Dietary Assessment Schedule 

If a dietary record was refused: return this schedule, completed on the front page only, to 

HQ, with all other documents for this serial number. 

If the dietary record was partially or fully completed: return this schedule, fully 

completed, to HQ, tagged to the front of the Home Record Diary, with all other documents 

for this serial number. 

36

2.2.13 Weighing and recording in the dietary diaries: A step-by-step guide to field 

procedures 

A At the Placement Call 

1. Demonstrate the scales and how to use them, with an example. 

2. Demonstrate how to record in the diaries, again using an example. 

While you will have to explain that we need detailed descriptions in the diaries, if you 

go into too much detail at this stage, the respondent may be discouraged 

from participating - you can always explain and probe for more detail on the 

brand and food descriptions at subsequent calls and as the need arises. 

3. Explain that you will be calling back after 24 hours to see how the respondent is 

getting on and to help with any difficulties. By way of explanation you can say 

that in our experience, most difficulties arise in the first day while people are 

getting used to the weighing and recording. 

Remember: The 7-day diary recording period starts at 00:01 hours on the 

morning after your placement call. However, the respondent should start 

weighing and recording from the time you leave them. These items should be 

entered in the diary under day order "0"; this gives them the chance to try out the 

scales and practice the measuring techniques. The recording period lasts for 7 

full days and always starts with the first item eaten or drunk on day 1, running 

through to the end of day 7. There should always be a practice page and it 

should be left in the diary for returning to ONS. However, entries during the 

practice period should be crossed through; there is no need to code / flag any of 

these entries. 

B At the 24 Hour Checking Call 

At your 24 hour recall, and any other checking calls, the aim is to: 

1. encourage the respondent who may become disheartened or bored by the 

amount of weighing and recording required; 

2. probe for missing detail, or even missed food, in the diaries; 

3. query weights of items which seem excessively high or low, or so badly written 

that you are unsure of what they are; 

4. make sure that the respondent is remembering to record items eaten away from 

home either in the Home Diary, or if not weighed, in the Eating Out Diary; 

5. once checked, you can detach any completed sheets from the Home Diary and 

take them away to code them. 

During the 24 hour call in particular, it is worth checking every single entry in the Home 

and Eating Out Diaries while you are still in the respondent’s home. 

37

Remember: It is VITAL that you keep up with your coding of the diaries and do 

not leave this work until the end of the recording period. If you do leave it, you 

will find the task onerous, and if you find you need additional information before 

you can code an item, the respondent may not remember the detail. You 

should therefore be calling back at least once more (after the 24 hour call) 

during the recording period. 

C Checklist for Diary Checking 

The following should help you when you come to checking the information recorded in the 

diaries. 

1. Recording day and date: has this been recorded for each sheet? Has the respondent 

started a new sheet at the beginning of each day? If not, you should find, and clearly mark, 

where the new day starts and then re-write the necessary pages. 

2. Time eaten: has this been entered for each ‘empty container’ line and specified am or 

pm? If this information is missing you should probe while you are still at the respondent’s 

home or at your next call. 

3. Who weighed the food: has this been entered for each empty container line on the green 

diary pages? 

4. Descriptions of foods and drinks: must be adequate for you to code them. Can you 

code from the written description? Are the brand names included? 

5. Weight served must be correctly recorded: has each food item been separately 

weighed? Are the individual weights sensible? If the weight of an item seems a bit unusual 

but not obviously mistaken, then query it, making a note to show you have done so. If you 

are very suspicious of the weight, it might be better to ask if the respondent has another 

example of the food item in question for which you could check the weight – you can 

explain this with “because we have found x food is often difficult to weigh". 

To help you judge whether a weight is sensible or not: 

• use the Guide Weights (F5) card; 

• encourage respondents to include, as part of the food description, the number of 

units served, for example, 2 Weetabix or 3 fish fingers. 

Watch out for ‘g' for grams; this is already printed in the weight column. Weights not in 

grams, and volumes, should be written in the food description column and flagged. 

6. Leftovers 

• Leftovers should be weighed. Certain types of food are likely to include leftovers which 

are not eaten, such as bones from meat and poultry, cores from apples, stones from 

peaches, etc. Check for leftovers in these and other cases where they are likely. 

• Check that the weight given for leftovers plus plate is greater than the weight of the 

empty plate, and that the weight of leftovers is no greater than the original weight of all 

foods served on that plate. Please check any such entries with your respondent and 

amend. 

38

• We must have a weight and ticks to show us what was left from the items shown in 

the diary. For example, where chicken bones are left, a tick would appear by the 

chicken entry, with the word "bones" next to it. 

• Remember that if bread and spread appear in the diary, and bread is leftover, then 

there should be ticks next to the bread AND spread. Breakfast cereals served with 

milk and sugar which are leftover will also have milk and sugar as leftovers. Check 

ticks appear next to these items as they are commonly missed. 

7. Time periods: most respondents will eat at breakfast, lunch and evening meals. While 

precise times and types of food consumed will vary, you should expect to have entries for 

all time periods - or a note to explain why not, e.g. “does not eat breakfast”. 

8. Drinks: there should normally be a minimum of 2 litres of drink in a day's diet - if not probe 

for missed drinks. You may find, for instance, that nothing has been recorded because the 

respondent thought that water did not count. If the respondent genuinely has not had any 

fluids, note this clearly. 

9. The Eating Pattern Check Sheet (F2) 

• This lists particular types of food that are often missed in the diaries: drinks; crisps and 

savoury snacks; biscuits, cakes and confectionery and food supplements. This sheet is 

designed to help you check for under-recording of these food items. 

• For each diary day you should ring the number of entries you find of each type of food in 

both the Home Diary and the Eating Out Diaries. If you find, for example, that the 

respondent has had no or very few drinks on a particular day you should query this with 

him/her at your next call. 

• If the Eating Pattern Check Sheet identifies any daily differences in the intake of a particular 

food, you should query this at the next call, and write a note in the diary to explain why the 

difference occurred, for example, “the respondent was ill”. 

• If no snacks are recorded, this should be queried, and a note made of the answer. 

• If a meat dish is recorded without any vegetables, this should be queried, and noted. 

• Please complete the Eating Pattern Check Sheet as you pick up and code a few days 

completed pages. There is little point in finding out several days after the whole diary 

has been completed that items are being omitted; you need to identify the problem while 

something can still be done about it. 

10. Separate Weighing 

• However much you stress to the respondent the importance of separately weighing every 

item, our experience shows that some tend to forget. Some of the most commonly 

forgotten items are the separate components in bread and butter, cups of tea / coffee and 

glasses of squash. If possible, when this happens try to persuade the respondent to make a 

duplicate glass of squash or whatever and weigh the items (you may already have a 

duplicate example from the practice weighing on the placing day). If that is not feasible, try 

to gather sufficient information about the components to enable us to make a duplicate. 

Even with the most forgetful or careless person you should try to achieve at least one fully 

detailed weighed record of squash/ cup of tea, and bread and spread(s). 

39

• However, when pointing out that the respondent has forgotten to separately weigh the items 

in a particular cup or bowl, don’t forget to say that you are pleased that they did at least 

record the items. After all, we do not want to encourage people who have forgotten to 

separately weigh the components of a dish to "forget" to record it at all; we would rather 

have an inadequately weighed dish than a non-recorded one. 

• It is important to check soft drink concentrates made up with water, cups of tea / coffee with 

milk, and breakfast cereals with milk for cumulative weighing errors, with the respondent. It 

is almost impossible for us to tell whether a series of increasing weights are cumulative or 

not, especially for drinks of squash where dilution varies. Please check such entries and 

make a note to reassure us. 

11. Liquids used in cooking / recipes: you should check that respondents are recording how 

much liquid they use in cooking, i.e. how much water they add to a casserole or how much 

milk they add to a sauce. This should appear in the recipe, and not separately in column E. 

12. Food supplements: check that respondents who said at the interview that they take food 

supplements are recording them in the diary. If they are not, ask why and record the 

answer. Check that all medicines (prescribed and proprietary) that are taken by mouth are 

recorded. Also, check that the respondent has recorded any drinks (including sips of water) 

that have been taken with the medicines/supplements. 

D Before Sending in the Diaries 

Before sending in the diaries you should check: 

• the food items and brand information have been coded as far as you are able. Any food 

descriptions or brand name that you cannot code should be checked with Head Office and, 

whether or not you get a ruling or a request for further information, you should flag the 

query for the attention of the nutritionists. Any code about which you have doubts should 

also be flagged, and detailed notes given; 

• you have recorded all recipes for home-made dishes, including those for home-made 

dishes which are in the food code list, which are prefixed by the letter "R"; 

• every group of foods eaten together has the necessary plate line information in column 

A; 

• all entries from the Eating Out Diary have been transferred to the blue & white transfer 

sheets (EXCEPT where food has been prepared and weighed at home to eat out); that the 

food and brand information has been coded; that a food source code has been allocated; 

and that where you bought a duplicate item, the weights are shown in the weight column. 

There should be a tick in the ‘estimated weight column' if a duplicate was bought, and its 

weight recorded in the diary. 

• any leftovers have been recorded against foods where leftovers would be expected; or that 

there is a note attached to explain an unexpected situation; 

• that you have given empty containers which were not weighed a weight of 1 gram; 

• that if more than one entry has been written on the same line, you have transferred the 

entries to two separate lines; 

40

• that each page is correctly dated and serial numbered; if there are entries for more than one 

day on the same page, you should transfer one day's entries to a separate page; the pages 

should be tagged into correct day order; entries for day 0 should be crossed through but left 

in the diary. 

NOTE: the entries on the green and blue pages do not have to be in time order; but the pages 

must be in date order and entries for more than one day should not appear on the same page. 

• the Eating Pattern Check Sheet is completed and tagged to the front of the Home Diary; 

• that you return the Eating Out Diary with the Home Diary in all cases, even when it has not 

been used; 

• please use the green pen provided for all your notes on the diaries unless the respondent 

has used this colour. In this circumstance you should use a different colour and indicate 

this on the front cover of the Home Diary, so that your entries and amendments can be 

distinguished; 

• if you rewrite any pages, return the original entry, crossed through; 

• the bag for collecting food wrappers etc should be attached to the diary, whether used or 

not; 

• the notebook (P3) should be returned with the diaries, whether used or not; 

• the catering questionnaire should be returned, whether used or not 

• the dietary assessment sheet should be returned with the diaries; 

• send the completed Home Diary and Eating Out Diary with their cover pages back to the 

Office in the wallet provided, with a serial number label attached to the outside. 

41

2.3 PHYSICAL ACTIVITY DIARY 


Some information on physical activity at work and in respondents’ free time is collected in 

the placement interview and in the pick-up interview. There is also a physical activity diary 

which is included in the Diary of Activities…and Eating and Drinking Away from Home 

(document E2). These instructions relate to the physical activity diary. Instructions 

relating to the physical activity questions are included with the Additional Recording and 

Coding Tasks section. 

2.3.2 Purpose 

The information collected in the Activity Diary is used as an indicator of energy expenditure. 

This will then be related to energy intake - as recorded by the dietary diaries - and body 

composition – calculated using the anthropometric measurements. This survey provides a 

unique opportunity to directly relate these three elements with one another. 

The health implications of physical activity relate to body composition and obesity; if the 

body does not use the energy it takes in as food, then it stores it; in time this will lead to an 

increase in body weight and Body Mass Index (BMI) and an increased risk of obesity. Many 

illnesses and conditions are related to obesity, such as the risk of cardio-vascular disease. 

In the previous Adults’ Survey we found that mean energy intakes were below the standard 

Estimated Average Requirements (EARs). Since people were not losing weight, it was 

presumed the EARs possibly overestimated energy requirements. 

The current figures for EARs have been used for a number of years. It is thought that 

requirements may have changed over that period due to a number of factors, including a 

reduction in the amount and quality of physical activity people do. Some possible 

explanations are the reduction in manual jobs, an increase in the prevalence of laboursaving 

devices in the home and an increase in the number of car-owners. There are other 

reasons why energy requirements may be lower - including a reduction in the body’s 

requirement to use energy to keep warm - our houses are more likely to be centrally heated, 

and a reduction in the body’s requirement to use energy to fight infections - we are more 

disease resistant. Analysis of the relationships between energy intake, energy expenditure 

and body composition will be used to provide EARs for the population. 

2.3.3 Background 

Activities are divided into four categories according to how much energy they use. These are: 

• Sleep 

• Very light/light activities - very light activities include sitting watching TV, using a computer, 

reading, listening to music or playing cards etc; light activities include light cleaning, 

cooking, light DIY, walking around the shops, bowling 

• Moderate activities e.g. active childcare activities, hard cleaning, swimming 

• Hard/very hard activities e.g. aerobics, weight training, rugby, squash, athletics 

We collect information on time spent doing all of these types of activity. The program adds 

up the time spent doing all the other activities, including time spent at work and college, and 

then subtracts this from 24 hours. Any remaining time is assumed by the program to be 

42

spent doing very light/light activities. The information you collect and code in the pick-up 

interview on the level of activity involved in the respondent’s job(s) is fed into this equation 

automatically by the program. 

From this information we will be able to categorise respondents into a small number of 

groups - very inactive, inactive, moderately active and active. These results will then be 

analysed in relation to energy intake and body size. 


All respondents are eligible to complete the seven-day physical activity record. 

2.3.5 Timing 

The physical activity diary should be kept for the same 7 days as the dietary record. 


• A4 blue and green Diary of Activities ...and Eating and Drinking Away from Home 

(E2). This is a tagged document, so completed pages can be taken away for 

checking before the end of the 7-day recording period; 

• envelope for the respondent to keep the diary; 

• plastic zip wallet for the respondent to carry the diary around (and keep other 

documents together); 

• survey pen; 

• Pocket Notebook (P3). 

2.3.7 The physical activity diary 

Document E2, the Diary of Activities…and Eating and Drinking Away from Home, contains 6 

pages for each of the 7 recording days. Information relevant to physical activity is collected 

on the first 3 pages for each day. You should explain to the respondent that they will need to 

fill in these pages at the END of EACH day. 


• which day it is, the date and the recording day; 

• time spent in bed asleep (calculated by asking the respondent to record what time 

they went to bed and what time they got up); 

• whether they were at work that day (including paid and unpaid work); 

• if at work, time spent at work – in their main job and any second job; 

• whether they went to college that day; 

43

• if at college, time spent at college; 

• any other time spent sleeping during the day, e.g. napping 



To summarise, this page collects information on all the time the respondent spent on sleep, 

and at work/college. 

Remember: on the 7th and final recording day we need to know what time the respondent 

went to bed. There is a space for recording this information on the front cover of the diary, 

where hopefully it will not be forgotten. Please make sure that this piece of information has 

been recorded when you collect this diary at the end of the 7-day recording period. 

The second page for each day collects information about: 

• time spent walking at an average pace; 

• time spent walking briskly; 

• time spent on a range of listed light and heavy housework, gardening, DIY jobs 

and active caring; 

• time spent on any other similar activities 

• for each of the above, respondents are asked to give a few details about the 

activity; this information will help you to determine whether the activity the 

respondent has recorded is in the correct category. 

To summarise, the second page for each day collects information about light and moderate 

activities. 

The third page for each day collects information about: 

• time spent on a range of listed sports and leisure activities; 

• whether the exertion of doing each of these activities was enough to make the 

respondent ‘out of breath or sweaty’; 

• time spent on any other similar activities and whether these made the respondent 

‘out of breath or sweaty’; 

The reason we ask respondents to record whether doing the activity made them out of 

breath or sweaty is that some activities can be categorised differently according to how 

strenuously they were performed. For example cycling leisurely along a flat road is in a 

different category to cycling off road up a hill. This question will help us to categorise 

activities more accurately. It also brings NDNS into line with other surveys that look at 

44

physical activity, such as the Health Survey for England and the Health Education Monitoring 

Survey, and should therefore ease comparisons between the findings of the surveys. 

To summarise, page 3 collects information on mainly moderate and hard/very hard activities. 

Pages 4 to 6 for each day collect information about eating and drinking out of the home (see 

separate instructions). You have been supplied with additional ‘eating out’ pages to give 

your respondent if he/she needs them. 

2.3.8 The procedure 

A General points 

• The diary should be completed for each of the 7-days of the dietary record. 

• Ideally we would like respondents to take this diary with them when they are out of 

their home, so that they can record information at the time. You should therefore 

encourage them to take the diary with them, in the plastic wallet provided, together 

with the pen. 

• We recognise that some people will not be prepared to do this or may forget. You 

should ask these people always to carry the small notebook (P3) and a pen or 

pencil with them when they are away from home, so that they can make notes 

about their activities (and what they are eating and drinking) and then complete 

the diary at the end of each day. There are some pages at the back of P3 for 

recording activities. 

• In order to get accurate and reliable information the diary must be completed on a 

daily basis at the end of each day. Please give the respondent an envelope for 

them to keep their diary in, for their privacy. 

• At each visit to the home, you must check that the Activity Diary is being kept, and 

help with any problems. Take away completed pages for transferring dietary 

information onto blue transcription pages and coding. 

• Attach a serial number label to each page of the diary and to the small pocket 

notebook (P3). 

• You should show the respondent how to complete the diary at the placement 

interview; there are instructions at the front of the diary. As a practice you could 

ask them what they did the previous day, and show them how that would be 

recorded. 

B Completing the diary 

Try to make sure you cover the following points when you are explaining how to complete 

the diary: 

• The diary is private. 

• It is not a test; there are no right or wrong answers. 

45

• Respondents should record only activities that are not part of their everyday work. 

For example, a gardener should not record heavy gardening activities that he or 

she does as part of his/her everyday job, because these will be counted as part of 

the time he/she spent working that day. On the other hand, if, for example, an 

office worker has a game of golf during the working day, this should be recorded, 

and the recording of the number of hours spent at work that day should be 

reduced accordingly. 

• Recording time spent: 

should exclude any activities that lasted less than 10 minutes; 

should be as accurate as possible, not rounded - to the nearest 10 minutes is 

acceptable; 

should be in hours and minutes; 2.5 hours could mean 2 hours and 5 

minutes, or 2 hours and 30 minutes; check and, if necessary, amend any 

times which are unclear each time you check the diary with the respondent - 

and at the end of the 7 days; 

should be the total time spent on the activity that day; if it is done more than 

once then the times need to be added together; 

should only include time spent actually doing the activity - not getting ready, 

changing, on breaks etc. For example, an hour spent at the swimming pool, 

with only 40 minutes swimming, should be recorded as 40 minutes. Please 

make this very clear to the respondent; there is a tendency for the total length 

of a football or squash session to be recorded rather than just the time spent 

on the activity; this obviously will lead to an overestimate of energy 

expenditure. Please carefully check times spent on disco dancing and the 

like; was all the time recorded spent actually dancing or does it include time 

chatting to others etc? This applies equally to activities such as active 

childcare - how much time was spent actually pushing a pushchair and lifting 

the child? 

• Other activities: 

• more than one job 

At the end of each of the lists of household activities and sports/leisure 

activities there is space for respondents to write in any other activities which 

are not on the lists. You will be assigning a physical activity code according 

to how strenuous the activity is when you come to key the diary. The section 

on physical activity coding contains a list of activities grouped according to 

how much energy they use for you to do this. It also includes instructions on 

how to code any activities that are not included in the list. If you are not sure 

what the activity is or what it involves, you need to probe the respondent for a 

more detailed description. For example: tobogganing – did it involve lifting 

and carrying the toboggan; pushing the toboggan; pulling the toboggan uphill 

etc. 

There is space on the first page for each day for the respondent to record the time they 

spent at work for a main job and a second job. If, when you are explaining to the respondent 

46

how to fill in the diary, it emerges that they have more than two jobs (although this seems 

fairly unlikely), then call the office. 

• night shifts 

Some people will work night shifts and therefore sleep during the day and work at night. This 

is of course perfectly acceptable. However, the questioning asks ‘what time did you go to 

bed last night’ so you might want to explain to the respondents working night shifts that this 

means at what time did they go to bed last time they went to bed! 

Remember: Although we are not doing a proper ‘time-use diary’, it is very important that the 

information we do collect is as accurate and reliable as possible. There will be a tendency 

for people to over-record both the length and the intensity of activities. The diary has been 

designed to minimise this, but the accuracy of the diaries will depend on your checking them 

carefully and probing respondents for additional detail. 

2.3.9 Transferring the information to your laptop and into Blaise 

The information on physical activity needs be entered into the Blaise object before you 

transmit all the data for the case. Separate instructions are given on how to do this. 

You may like to know how the information is then stored. 

For each day the following, calculations are made directly from the information you key in: 

total time spent on sleep 

total time spent on very light/light activities 

total time spent on moderate activities 

total time spent on hard/very hard activities 

Any remaining time is assumed to have been used doing very light/light activities and is 

calculated by subtraction. 

Each of these categories is then multiplied by a factor, called a MET value, Metabolic 

EquivalenT value. These are then added together to give a total score for the person each 

day. The scores each day are then added together and divided by 7 to give an average 

daily score, and this represents the respondent's average activity score. 

2.4 THE BOWEL MOVEMENTS RECORD 


• Recording card B1 

2.4.2 Purpose 

Frequency (and type) of bowel movement is implicated in some diseases of the gastrointestinal 

system - some more serious than ‘simple’ constipation - and the relationship between 

diet and bowel movement has long been established. Hence we have been asked to collect 

information on the numbers of bowel movements the respondents in this sample have over a 7day 

period. 

47


All respondents should be asked to provide this information, even if they decline to complete a 

dietary record. 

2.4.4 Timing 

A record should be kept of each bowel movement the respondent has on each of the 7 dietary 

recording days, starting at just past midnight on the first recording day. 

If a dietary record is not being kept then the bowel movement record should be kept for the 7 

days immediately following the first interview. 

2.4.5 Consent 

Only verbal consent is required. 

2.4.6 Procedure 

(i) Assuming that the respondent is keeping a dietary record, after placing the record, give each 

respondent card B1. 

(ii) Ideally the card should be carried around by the respondent so that all bowel movements 

can be recorded both in and out of the home. If they are unable or unwilling to do this then the 

record of bowel movements should be completed at the end of each of the 7 days. 

(iii) Attach a serial number label to card B1 write in the days on which the record should be 

kept, before giving it to the respondent. 

(iv) Go through the procedure for recording: 

• explain that any bowel movement after midnight should be counted as the first bowel 

movement of the day; 

• bowel movements during the day and in the evening up to midnight should count 

towards that day's total; 

• the recording finishes at midnight on the final day of the dietary recording period; 

• if the respondent does not have a bowel movement on a particular day either at 

home and/or away from home then they should ring ‘0’ on card or chart. 

(v) At the end of each day the respondent should write in the total for the day (at home plus 

away) in the column on card B1. If they did not have a bowel movement on any particular day 

they should enter ‘0’ as the day’s total. 

(vi) Check any blanks. 

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(vii) The completed card B1 should be collected when you collect the Home Record Diary; 

please return Card B1 tagged to the front of the Measurement Schedule M1. 

(viii) You should enter the total number of bowel movements for each of the 7 dietary recording 

days into the Blaise progress block. 

(ix) Please use the remaining space on the reverse of card B1 to note any exceptional 

circumstances: 

• explain why a full record has not been kept; 

• if you think it may not be an accurate record; 

• other comments about this aspect of the survey. 

2.5 ORAL HEALTH: TOOTH COUNT PROTOCOL 


We know that for those over 65 years there is a two-way relationship between diet and oral 

health: not only does diet and nutrient intake and status affect our oral health, but also our 

oral and dental health affects our food choice. We would like to find out whether a similar 

relationship exists for younger people as well. 

As an indicator of oral health we need to know how many natural teeth the respondents have 

and how many of their teeth have amalgam fillings. We are asking about amalgam fillings in 

particular because the survey dentists are interested in mercury: they want to know more 

about the associations between mercury status, diet and the number of mercury (dental or 

silver amalgam) fillings. This information will enable us to look at the relationship between 

diet and oral health. 

We are using a self counting methodology to establish how many teeth respondents have 

and how many teeth they have with amalgam fillings. 

2.5.2 Equipment and documents required 

• Counting your teeth and amalgam-filled teeth: Examples leaflet (D8) 

• Respondent’s tooth count form: Counting your teeth and amalgam-filled teeth 

(D7) 

• 1 serial number label 

• 1 disposable dental check-up mirror 

Leaflet D8 shows some examples of amalgam fillings to help respondents identify them; you 

should leave this at the placement interview when you give the respondent the tooth count 

form D7. 

49


All respondents who have ANY natural teeth are eligible for the tooth count. 

• During the placement interview you will have asked the following question: 

Do you have any of your own natural teeth? Yes/No 

• If the respondent has NO natural teeth, you should ring the following option on the front 

of form D7: 

Yes, I wear a complete denture in my upper and lower jaw……………. 4 

The respondent does not then need to complete the tooth count. 

• If the respondent has some natural teeth they should answer the question on the front of 

the form about complete dentures. If they have a complete denture (ie no natural teeth) 

in either jaw they will only need to fill in the parts of the form relating to the jaw with 

teeth. 

2.5.4 The tooth and amalgam-filled tooth count 

A Counting teeth 

We need the respondent to count how many natural teeth they have in their upper and lower 

jaws separately. 

The tooth count has been designed as a self-completion form (D7), but you should be 

aware of what respondents are being asked to do in case you are required to give any 

clarification or further explanation. 

Remember: you should not offer to help the respondent to carry out their tooth count and 

should politely refuse if asked. 

They should count every tooth: 

• crowns should be included; 

• if any part of a tooth is visible (or can be felt) above the gum, this should be included as a 

tooth, eg younger respondents may have wisdom teeth coming through and some people 

may have very worn teeth. 

B Counting the number of teeth with dental amalgam fillings 

We also need the respondent to count the number of teeth they have that have dental 

amalgam fillings. A dental amalgam filling looks grey or black on the surface. They should 

only count the number of teeth that have these grey or black-looking fillings. They should not 

count any teeth with white, shiny gold or very shiny silver fillings. There are pictures of 

amalgam fillings in leaflet D8. 

Remember: a filling can be on the top or sides of a tooth and some people have more than 

one filling in the same tooth. If the respondent has any teeth with more than one filling, they 

50

should only count the filled tooth once – not the number of fillings. This is shown in Diagram 

4 on form D7 and is illustrated in Pictures 3 and 4 in the Examples leaflet, D8. 

C Protocol for the interviewer 

• If you know the respondent has no natural teeth, ring code 4 (Yes, I wear a complete 

denture in my upper and lower jaw) on the front page of the tooth count record D7 and 

return the form with the other documents for the serial number to ONS. 

• If the respondent has ANY natural teeth, leave the respondent tooth count form D7, a 

disposable mouth mirror and the Examples leaflet D8 at the placement interview, 

explaining that you will collect the completed form at the end of the 7-day record-keeping 

period. 

At the end of the 7-day record-keeping period you should: 

• Collect the form, checking that it has been completed; 

• Return form D7 to ONS with the rest of the documents for the serial number. 

D Protocol for the respondent 

You will need to explain the procedure to the respondent using the following as guidelines. 

The respondent will be required to do the following: 

• Record on the front page of form D7 whether they wear a complete denture in their 

upper jaw, lower jaw or both; partial dentures are not recorded as we only need to 

establish why no teeth are recorded for the upper or lower jaw. 

• If they have any of their own teeth - continue with the tooth count. 

• Dip the mirror into warm, not hot, water first to stop it fogging – they should use only 

lukewarm water or the surface of the mirror will melt. 

The respondent may not need to use the dental mirror to help to count their teeth as this 

is done as much by touch as by sight. They may not need to use it to count the filled 

teeth in their lower jaw, because these can often be seen adequately in a well-lit mirror. 

They are most likely to need to use the dental mirror to help them count the filled teeth 

in their upper jaw, by holding the mirror behind their teeth and counting them in another 

mirror. 

• Stand in front of a mirror so that when they open their mouth they can see into it. Good 

lighting in front of them will help – a bathroom mirror with a light above it is a good place. 

• Take out any partial dentures they wear before starting to count. 

Comments from respondents on this procedure from the Feasibility study indicated that it 

is very worthwhile practising the counting before writing anything on the form, and you 

should encourage respondents to do this. 

If the respondent has difficulty in seeing or counting their teeth or filled teeth they could 

ask a member of their family or a friend to help them. 

51

Counting teeth - the lower jaw 

• If they have a complete denture with no natural teeth in their lower jaw, they should go 

on to count the teeth in their upper jaw. 

• If they have some natural teeth, they should follow these instructions: 

• Open their mouth and look at the teeth in their lower, bottom jaw. 

• Put their index finger, right or left whichever is easiest, into their mouth and touch the 

outside of the very last back tooth on one side of their bottom teeth. By the outside of 

the tooth we mean the side that is closest to their cheek. See Diagram 1 on form D7. 

• Keeping their finger on the outside of the teeth they should move it slowly towards 

the middle of their mouth, counting each tooth as their finger moves over it, and carry 

on round, with the same finger, until they reach the very back tooth on the other side 

of their bottom jaw. This is shown in Diagram 2 on form D7. 

• As they move their finger over the outside of their teeth, they will feel the grooves 

between each tooth. These grooves will help them to find the end of one tooth and 

the beginning of the next as they are counting. This is shown in Diagram 3 on form 

D7. 

• They should practise feeling their teeth and grooves and counting them BEFORE 

they write down the number of teeth in their lower jaw. When they are happy with the 

way they are counting the teeth in their lower jaw they should write down the number 

of teeth they have in the box at the bottom of page 2 of form D7. 

Counting teeth - the upper jaw 

• If they have a complete denture with no natural teeth in their upper jaw, they should go 

on to count the number of filled teeth in their lower jaw. 

• If they have some natural teeth, they should use the same methodology as described for 

counting the teeth in the lower jaw. Counting the upper teeth is generally a bit more 

difficult, because they are more difficult to see. The respondent may find using the 

mouth mirror helps or they might want to ask a member of the family or a friend to help. 

• They should practise feeling their teeth and grooves and counting them BEFORE they 

write down the number of teeth in their upper jaw. When they are happy with the way 

they are counting the teeth in their upper jaw they should write down the number of 

teeth they have in the box on page 3 of form D7. 

Counting the number of filled teeth – the lower jaw 

• They should stand in front of a mirror so that when they open their mouth they can see 

into it. Good lighting in front of them helps – a bathroom mirror with a light above it is a 

good place. 


52

• If they have a complete denture with no natural teeth in their lower jaw, go to the next 

section to count the filled teeth in their upper jaw. 

• If they have some natural teeth: 


• Start with the very back tooth on one side and work round to the very back tooth on 

the other side of their lower jaw, counting the teeth which have grey or black–looking 

fillings. 

• They should practise counting their fillings BEFORE they write down the number of 

teeth with grey or black-looking fillings in their lower jaw. When they are happy with 

the way they are counting the number of filled teeth in their lower jaw they should 

write down the number of filled teeth they have in the box on page 4 of form D7. If 

they have no teeth with fillings in their lower jaw they should write ‘0’ in the box. 

Counting the number of filled teeth – the upper jaw 

• If they have a complete denture with no natural teeth in their upper jaw, they have 

finished the tooth count. 


• They should open their mouth and look at the teeth in their upper, top jaw. 

• Start with the very back tooth on one side and work round to the very back tooth on 

the other side of their upper jaw, counting the teeth which have grey or black–looking 

fillings. 

• They should practise counting their fillings BEFORE they write down the number of 

teeth with grey or black-looking fillings in their upper jaw. When they are happy with 

the way they are counting the number of filled teeth in their upper jaw they should 

write down the number of filled teeth they have in the box on page 4 of form D7. If 

they have no teeth with fillings in their upper jaw they should write ‘0’ in the box. 

Remember: co-operation with the oral health component of the survey is voluntary and 

independent of co-operation with the dietary survey, although our experience on the 

Feasibility study was that very nearly all those who took part in the dietary survey also 

co-operated with the oral health survey. 

53

2.6 PRESCRIBED MEDICINES 

(Taken during the dietary diary record keeping period) 

2.6.1 Purpose 

The dietary record should include details of all proprietary and prescribed medicines being 

taken orally. This will include supplements, such as vitamin and mineral preparations and 

folic acid supplements, cough medicines and sweets, pain killers etc. Apart from the vitamin 

and mineral supplements we have little nutrient information available about medicines. 

There is also a need to know about all prescribed medicines that are being taken by the 

respondent, not just those being taken by mouth. The information is needed because some 

prescribed medicines may have an effect on some of the blood or urine analytes being 

measured or the person’s blood pressure. For example, it would be relevant to know when 

considering a person’s blood cholesterol levels that they were taking drugs prescribed to 

lower their blood cholesterol. Similarly when considering blood pressure readings it would be 

relevant to know whether the person was taking anti-hypertensive drugs - to lower their 

blood pressure. 


• Measurements Schedule M1 


All respondents fully or partially co-operating with the survey should be asked about 

prescribed medicines. 

2.6.4 Timing 

If the dietary record is fully or partially kept: 

• ask at the pick-up call at the end of the 7-day recording period; 

• ask about any prescribed medicines taken since the start of the record keeping 

period. 

If the dietary record is refused: 

• ask at the end of the placement interview; 

• ask about any prescribed medicines currently being taken. 

2.6.5 Recording the information on the Measurements Schedule 

Details should be recorded for every prescribed medicine, including any injections, inhalers, 

skin or eye preparations and the oral contraceptive pill. 

54

NOTE: 

Women aged 19 to 49 years will already have recorded whether they are currently 

taking the oral contraceptive pill, by keying their answers into your laptop computer. 

You will need to use your discretion as to whether you can now ask openly for details 

of the oral contraceptive pill being taken; if there is any possibility of it causing 

embarrassment, breaching confidentiality within the household, or affecting public 

relations or co-operation in any way, then do NOT ask for details, simply record that 

the oral contraceptive pill is being taken. 

Ask to see each medicine bottle, packet or container and carefully copy down the details 

required - the full name of the preparation, including the brand name, if this is available, and 

the strength. 

Some medicines are dispensed in the manufacturer’s packaging, and for these the brand 

name should be obvious. Medicines dispensed into different containers may or may not 

have the brand name shown on the dispensing label. In either case the strength will be 

shown; do not confuse strength with dose and frequency. 

Strength will be shown in units such as mg; dose is number of tablets/spoons/puffs etc taken 

each time; frequency is the number of times per day the dose should be taken. Information 

on dose and frequency is not required. 

2.6.6 Recording the information in Blaise 

In the Blaise progress block you will be asked to confirm that you have asked about 

prescribed medicines and code whether any prescribed medicines are being taken - ‘Yes’ or 

‘No’. No detail about the medicines is transferred from the Measurements Schedule into 

Blaise. 

55

Section 2 List of figures 

Figure 2.1 Brand codes for artificial sweeteners 

Figure 2.2 Brand codes for bottled waters 

Figure 2.3 Brand codes for fruit juices and soft drinks 

Figure 2.4 Brand codes for herbal and fruit teas 

Figure 2.5 Occupation activity coding

Figure 2.1 BRAND CODES FOR ARTIFICIAL SWEETENERS 

Tablets or Minicubes 

501 Canderel (tablets) 

502 Flix (tablets or minicubes) 

533 Hermesetas Gold (tablets) 

503 Hermesetas New Taste (tablets) 

504 Hermesetas Original (tablets) 

506 Medicare (tablets or minicubes) 

507 Natrena 

508 Natriblend 

509 Saxin 

510 Shapers (tablets or minicubes) 

511 Shapers with Nutrasweet (tablets or minicubes) 

512 Supatrim (tablets) 

513 Sweetex (tablets) 

514 Sweet 'n' Low (tablets or minicubes) 

515 Ti'Light (tablets or minicubes) 

Granulated 

516 Canderel Spoonful 

517 Flix granulated 

518 Hermesetas Gold Granulated Sweetener 

532 Supatrim Gold 

529 Medicare (granulated) 

520 Shapers Sugar Lite (granulated) 

FC3 

PA322

534 Silver Spoon Half Spoon Sugar 

521 Sionin 

522 Sucron 

530 Sweetex (granulated) 

531 Sweet 'n' low (granulated) 

524 Sweet 'n' Slim 

525 Ti'Light (granulated) 

526 Trimspoon 

Liquids 

527 Original Hermesetas Liquid 

528 Sweetex Liquid Sweetener 

Own brands 

1 Asda 

2 Bejam 

3 Best Buy 

4 Boots NOT 'Shapers' (for ‘Shapers’ see codes 510, 511 & 520) 

5 Budgen 

6 Co-op 

7 Family Choice 

8 Fine Fare 

9 Gateway 

10 Hillards 

11 Iceland 

27 Kwik Save 

12 Londis 

13 Mace 

PA322

20 Marks & Spencer (St Michael) 

14 Morrissons 

15 My Mums 

16 Peacock 

17 Presto 

18 Safeway 

19 Sainsbury’s 

26 Somerfield 

21 Spar 

20 St Michael (Marks & Spencer) 

25 Superdrug 

22 Tesco 

23 VG 

24 Waitrose 

600 Other brand 

601 Brand not known 

PA322

Figure 2.2 BRAND CODES FOR BOTTLED WATERS 

Code on place of origin. 

British Isles Products 

301 Abbey Well 

338 Aqua Pura 

302 Ashbourne 

303 Bally Gowan 

339 Brecon Carreg 

304 Buxton 

341 Caithness Spring 

340 Caledonian 

342 Campsie Spring 

334 Chiltern Hills 

305 Cotswold Spring 

329 Cwm Dale 

343 Crystal Spring 

308 Glens of Antrim 

344 Devon Hills 

345 Glenburn 

346 Glencarin 

309 Highland Spring 

347 Hildon 

310 Malvern Water 

311 Manor Hopkin 

348 Mountain Spring 

356 Nature Springs 

FC3 

PA322

313 Northumbrian 

354 Pennine Still 

314 Penwith 

355 Perthshire Mountain Spring 

349 Strathglen Spring 

315 Strathmore 

350 Stretton Hills 

316 Tipperary 

351 Ty Nant 

318 Any other British Isles product 

Foriegn Products 

319 Apollanaris 

320 Badoit flavoured/unflavoured 

330 Evian 

321 Ferrarelle 

322 Miral 

331 Perrier, all varieties 

323 Peters Val 

324 Radin 

325 San Pellegrino 

326 Vals 

327 Vichy St Yorre 

353 Vittel 

352 Volvic 

328 Any other foreign product 


PA322

Figure 2.3 BRAND CODES FOR FRUIT JUICES AND SOFT DRINKS 

401 Appletise 

402 Alpine 

499 Amé 

610 Aqualibra 

403 Baldwins 

404 Barrs (NOT Irn Bru or Tizer) 

478 Barracloughs Jucee 

479 Barracloughs Rosetta 

480 Barracloughs Vogue 

611 Belvoir 

405 Benshaws 

406 Bon Accord 

407 Britvic (code for fruit juices only; NOT 7-Up, Citrus Spring or Quosh) 

474 Britvic 55: fruit juice drink only; NOT fruit juice, 7-Up, Citrus Spring or Quosh 

408 Calypso 

409 Canada Dry 

496 Cape 

410 Capri Sun 

411 Cariba 

412 Carters 

482 Citrus Spring 

413 Coca Cola 

622 Copella 

414 Corona 

434 Cow and Gate 

FC3 

PA322

415 Cowley & Richardson 

416 Curries 

417 C-Vit 

418 Dairy Gate 

419 De L'Ora 

420 Del Monte 

450 Delrosa 

421 Dexters 

497 Don Simon 

422 Dr Pepper 

423 Energen/One-Cal 

424 Fanta 

425 Five Alive 

483 Fruitopia 

426 Full Swing 

427 Gee Bee 

428 Gini 

618 Hartridges 

484 Hero 

429 Hunts 

430 Idris 

431 Irn Bru 

432 Just Juice 

478 Jucee 

433 Kia Ora 

435 Kiri 

436 Laws 

437 Libby's and Libby's C (NOT Libby’s Um Bongo) 

PA322

470 Libby’s Um Bongo 

438 Lilt 

492 Lipovitan 

439 Lowcocks 

440 Lucozade 

441 Mandora 

442 Masons/Super-Jaff 

624 Nisa 

485 Oasis 

612 Ocean Spray 

481 One-cal 

443 Orangina 

444 Panda 

445 Pepsi Cola 

475 Pepsi Max 

476 Princes 

613 Purdeys 

446 Quatro 

447 Quosh 

614 Red Bull 

493 Red Devil 

448 Ribena 

486 Rio 

620 Rio D’oro 

615 Rivella 

449 Robinsons 

479 Rosetta 

451 Roses 

PA322

487 Rowntree 

488 Rubicon 

453 Schweppes 

457 [Schweppes] Slimline 

454 Seven-Up 

495 Shandy Bass 

455 [Boots] Shapers 

452 Shloer 

456 Silver Spring 

490 Snapple 

458 Sodastream 

494 Solstis (Lucozade) 

619 Solevita 

477 Southern Delight 

460 Sprite 

461 St Clements 

621 Summer Magic 

462 Suncharm 

463 Sunfresh 

464 Sunkist 

616 Sunny Delight 

498 Sunpride 

465 Sunquick 

466 Tab Clear 

467 Tango 

623 Teisseire Sirop de Fruits 

491 Tip Top 

468 Tizer 

PA322

469 Top Deck 

617 Tropicana 

470 (Libby’s) Um Bongo 

471 Vimto 

489 Virgin 

480 Vogue 

472 Wells 

473 R Whites 

454 7-Up 

Own brands 

1 Asda 

2 Bejam 

3 Best Buy 

4 Boots NOT ‘Shapers’ (‘Shapers’ = code 455) 

5 Budgen 

6 Co-op 


8 Fine Fare 

9 Gateway 

10 Hillards 

11 Iceland 

27 Kwik Save 

12 Londis 

13 Mace 

14 Morrissons 

15 My Mums 

16 Peacock 

PA322


18 Safeway 


26 Somerfield 

21 Spar 


25 Superdrug 

22 Tesco 

23 VG 

24 Waitrose 



PA322

Figure 2.4 BRAND CODES FOR HERBAL AND FRUIT TEAS AND GREEN TEAS 

703 Alvita Chinese Green Tea 

101 Bioforce Devil's Claw Tea 

102 Bioforce Golden Grass Tea 

103 Celestial Seasonings Inc Almond Sunset 

104 Celestial Seasonings Inc Cinnamon Apple Spice 

105 Celestial Seasonings Inc Cinnamon Rose 

106 Celestial Seasonings Inc Emperor's Choice 

107 Celestial Seasonings Inc Red Zinger 

704 Clipper Green Tea 

108 Cow & Gate Camomile with Apple Herbal Drink 

109 Cow & Gate Fennel with Orchard Fruits Herbal Drink 

110 Cow & Gate Fennel with Pear & Apple Herbal Drink 

111 Cow & Gate Peppermint with Apple & Peach Herbal Drink 

112 Culpeper Celery Tea 

113 Culpeper Cowslip Flowers Tea 

114 Culpeper German Chamomile Tea 

115 Culpeper Lime Blossom Tea 

116 Culpeper Mate Tea 

117 Culpeper Peppermint Tea 

118 Culpeper Raspberry Tea 

119 Culpeper Rose Hip Tea 

120 Dietade Day fresh Tea 

121 Dietade Dreamtime Tea 

122 Dietade Freshmint Tea 

123 Dietade Wideawake Tea 

FC3 

PA322

296 Douwe Egbert Herbal Tea Kaneel 

274 Dr Stuarts Camomile Tea 

722 Dr Stuarts Elderflower and Lemon Tea 

721 Dr Stuarts Wild Fennel Tea 

700 Eden Herbal Tea with Ginseng 

124 Golden Temple Yogi Tea 

723 Green Dragon Jasmine Tea 

263 Hambledon Camomile Tea 

125 Health and Diet Food Company Ltd Pompadour - Chestea 

126 Health and Diet Food Company Ltd Pompadour - Digestatea 

127 Health and Diet Food Company Ltd Pompadour - Nervatea 

128 Health and Diet Food Company Ltd Pompadour - Sennatea 

129 Healtheries Nutritional Products Ltd Almond Spice Tea 

130 Healtheries Nutritional Products Ltd C Sharp Tea 

131 Healtheries Nutritional Products Ltd Camomile Tea 

132 Healtheries Nutritional Products Ltd Herbs of Tranquility 

133 Healtheries Nutritional Products Ltd Lemon Tea 

134 Healtheries Nutritional Products Ltd Morning Fresh 

135 Healtheries Nutritional Products Ltd Nightcap Tea 

136 Healtheries Nutritional Products Ltd Peppermint Tea 

137 Healtheries Nutritional Products Ltd Rosehip Tea 

138 Healtheries Nutritional Products Ltd Verbena Tea 

154 Heath & Heather Apple and Cinnamon 

295 Heath & Heather Banana and Cinnamon 

256 Heath & Heather Blackcurrant 

155 Heath & Heather Camomile Tea 

705 Heath & Heather Green Tea 

156 Heath & Heather Lemon Grove 

PA322

261 Heath & Heather Lime and Lemon 

157 Heath & Heather Orange Grove 

158 Heath & Heather Peppermint Tea 

159 Heath & Heather Rosehip Tea 

160 Heath & Heather Wild Cherry Herbal Tea 

161 Heath & Heather Wild Strawberry Herbal Tea 

162 Heath & Heather Wild Raspberry Herbal Tea 

163 Heath & Heather Night Time 

164 Heath & Heather Morning Time 

253 Herba Hagenbuttentee Rosehip Herb Tea 

297 Instantina Apple and cinnamon tea 

244 Jacksons of Piccadilly any flavour 

139 Life Tree Herbal Teas 

265 The London Herb and Spice Co. Apple Tea 

273 The London Herb and Spice Co. Blackcurrant Tea 

264 The London Herb and Spice Co. Blueberry Bliss 

299 The London Herb and Spice Co. Bright and Early 

140 The London Herb and Spice Co. Camomile Flowers Tea 

257 The London Herb and Spice Co. Cherry Pickers Punch Tea 

718 The London Herb and Spice Co. Citrus Tea 

141 The London Herb and Spice Co. Comfrey Tea 

142 The London Herb and Spice Co. Elderflower Tea 

143 The London Herb and Spice Co. Fennel Tea 

144 The London Herb and Spice Co. Flower Garden Tea 

282 The London Herb and Spice Co. Fruit and Herb Tea 

287 The London Herb and Spice Co. Golden Slumbers Tea 

145 The London Herb and Spice Co. Hibiscus Tea 

720 The London Herb and Spice Co. Lemon and Blackcurrant Tea 

PA322

719 The London Herb and Spice Co. Lemon, Honey and Ginger Tea 

146 The London Herb and Spice Co. Lemon Verbena Blend Tea 

147 The London Herb and Spice Co. Mate Tea 

148 The London Herb and Spice Co. Melissa Tea 

251 The London Herb and Spice Co. Mixed Fruit Tea 

149 The London Herb and Spice Co. Nettle Blend Tea 

252 The London Herb and Spice Co. Orange Dazzler Herb Tea 

717 The London Herb and Spice Co. Orange and Mandarin Tea 

150 The London Herb and Spice Co. Peppermint Tea 

293 The London Herb and Spice Co. Passionfruit tea 

151 The London Herb and Spice Co. Raspberry Leaf Tea 

152 The London Herb and Spice Co. Rosehip Tea 

153 The London Herb and Spice Co. Champneys Camomile Tea 

165 The London Herb and Spice Co. Secret Garden Apple Magic Tea 

258 The London Herb and Spice Co. Strawberry Fair Tea 

716 The London Herb and Spice Co. Strawberry and Kiwi Tea 

292 The London Herb and Spice Co. Strawberry and Vanilla Tea 

715 The London Herb and Spice Co. Three Berries Tea 

260 Lyons Peppermint Tea 

166 Michael Matthew Jasmine Tea - jasmine flowers 

167 Michael Matthew Flavoured Teas - Almond Tea 

168 Michael Matthew Flavoured Teas - Apricot Tea 

169 Michael Matthew Flavoured Teas - Blackcurrant Tea 

170 Michael Matthew Flavoured Teas - Cinnamon Tea 

171 Michael Matthew Flavoured Teas - Green Peppermint Tea 

172 Michael Matthew Flavoured Teas - Lemon Tea 

173 Michael Matthew Flavoured Teas - Mango Tea 

174 Michael Matthew Flavoured Teas - Orange Tea 

PA322

175 Michael Matthew Flavoured Teas - Passion Fruit Tea 

176 Michael Matthew Flavoured Teas - Peach Tea 

177 Michael Matthew Flavoured Teas - Strawberry Tea 

178 Michael Matthew Flavoured Teas - Vanilla Tea 

179 Michael Matthew Flavoured Teas - Wild Cherry Tea 

180 Milford Apple Cup Tea 

181 Milford Berry Cup Tea 

182 Milford Fennel Tea 

183 Milford Good Evening Tea 

259 Milford Mint Tea 

262 Milupa Blackcurrant Herbal Drink 

254 Milupa Fennel Drink 

255 Milupa Camomile 

245 Milupa Herbal Blend 

246 Milupa Hibiscus and Rosehip 

271 Milupa Hibiscus Apple and Raspberry herbal infant drink 

702 Milford Peach and Mango tea 

184 Nature's Sunshine Products Herbal Beverage 

185 Nature's Sunshine Products Pau D'Arco/Taheebo Tea 

186 Nature's Sunshine Products Red Clover Blend 

187 Net Foods Ltd After Dinner Mint Tea 

188 Net Foods Ltd Hedgerow Rose Flavour Tea 

189 Net Foods Ltd Wild and Mild Ginger Drink 

190 Potter's Alpine Tea 

191 Potter's Constipation Tea 

192 Potter's Sciargo Tea 

294 Power Health Products Nettle Herb Tea 

706 Qi Green Tea 

PA322

247 Robinsons Orange and Elderflower 

248 Robinsons Orange and Camomile 

249 Robinsons Apple and Mint 

250 Robinsons Apple and Fennel 

707 Rutivite Green buckwheat herbal tea 

193 Salus-Haus UK Ltd Birch Leaf Tea 

194 Salus-Haus UK Ltd Thyme Tea 

195 Salus-Haus UK Ltd Apple & Rosehip Tea 

196 Salus-Haus UK Ltd Blackberry Leaf Tea 

197 Salus-Haus UK Ltd Breakfast Beverage Tea 

198 Salus-Haus UK Ltd Camomile Tea 

199 Salus-Haus UK Ltd Dandelion Tea 

200 Salus-Haus UK Ltd Devil's Claw tea 

201 Salus-Haus UK Ltd Fennel Tea 

202 Salus-Haus UK Ltd Hawthorn Tea 

203 Salus-Haus UK Ltd Horsetail Tea 

204 Salus-Haus UK Ltd Lemon Balm Tea 

205 Salus-Haus UK Ltd Linden Blossom Tea 

206 Salus-Haus UK Ltd Malva Tea 

207 Salus-Haus UK Ltd Mate Tea 

208 Salus-Haus UK Ltd Mistletoe Tea 

209 Salus-Haus UK Ltd Nettlewort Tea 

210 Salus-Haus UK Ltd Orange Blossom Tea 

211 Salus-Haus UK Ltd Peppermint Tea 

212 Salus-Haus UK Ltd Rose Hip Tea 

213 Salus-Haus UK Ltd Ruby Red Tea 

214 Salus-Haus UK Ltd Sage Tea 

215 Salus-Haus UK Ltd St John's Wort Tea 

PA322

216 Salus-Haus UK Ltd Thyme Tea 

217 Salus-Haus UK Ltd Yarrow Tea 

218 Salus-Haus UK Ltd Vervain Tea 

219 Salus-Haus UK Ltd Paradise Herbal Tea 

220 Salus-Haus UK Ltd Twilight Herbal Tea 

221 Salus-Haus UK Ltd Sunrise Herbal Tea 

222 Salus-Haus UK Ltd Country Apple Herbal Tea 

270 Secret Garden Camomile Tea 

708 Taylors Green Tea 

283 Teekanne Pompadour herbal tea 

223 Traditional Herbals Throat Coat 

224 Traditional Herbals Smoker's Tea 

225 Traditional Herbals Pregnancy Tea 

226 Traditional Herbals Lady's Choice 

227 Traditional Herbals Mother's Help 

228 Traditional Herbals Smooth Move 

229 Traditional Herbals Female Harmony 

230 Traditional Herbals Easy Now 

231 Traditional Herbals Weightless Tea 

232 Traditional Herbals Nighty Night 

233 Traditional Herbals Breathe Easy 

234 Traditional Herbals Cold Season Care 

235 Traditional Medicinals Creamy Carob After Dinner Mint Tea 

236 Traditional Medicinals Creamy Carob Orange Royale Tea 

237 Traditional Medicinals Creamy Carob Original Spice Tea 

710 Twinings Blackcurrant Tea 

712 Twinings Blackcurrant, Ginseng and Vanilla Tea 

266 Twinings Camomile Tea 

PA322

275 Twinings Camomile and Spearmint Herbal Tea 

238 Twinings Country Way 

709 Twinings Cranberry, Raspberry and Elderberry Tea 

239 Twinings Early Morn 

277 Twinings Fennel and Lemon Balm Herbal Tea 

267 Twinings Lemon 

268 Twinings Lemon and Ginger 

714 Twinings Lime and Lemon Tea 

278 Twinings Mixed Fruit Herbal Tea 

713 Twinings Orange, Mango and Cinnamon Tea 

240 Twinings Orchard 

289 Twinings Peppermint 

711 Twinings Raspberry, Strawberry and Loganberry Tea 

241 Twinings Spring Garden 

242 Twinings Sunset 

286 Twinings Strawberry and Mango Tea 

276 Twinings Strawberry and Vanilla Herbal Tea 

701 Yogi Mocha Mint Spice Herbal Tea 

243 Herbal or fruit teas sold loose not branded 

Own Brands 

1 Asda 

2 Bejam 

3 Best Buy 

4 Boots 

5 Budgen 

PA322

6 Co-op 


8 Fine Fare 

9 Gateway 

10 Hillards 

11 Iceland 

27 Kwik Save 

12 Londis 

13 Mace 

14 Morrissons 

15 My Mums 

16 Peacock 


18 Safeway 


26 Somerfield 

21 Spar 


25 Superdrug 

22 Tesco 

23 VG 

24 Waitrose 



PA322

Figure 2.5 Physical Activity Diary Coding Guide for Occupations 

Use this as a guide to help you code respondent’s job(s) in the pick-up questionnaire. 

Note: These codes are a guide to what occupations should be coded under which activity 

level - if an occupation is not listed or does not seem to fit within the descriptions given, 

please call HQ for advice. 






Very light occupations involve mainly sitting, including office or clerical work, the use 

of light tools, light assembly or repair. 




Printing 

Student – including subjects with no aspect of physical activity, mainly attending lectures and 

reading or studying 


Light occupations involve mainly standing or walking, but no heavy lifting or carrying, 

including operating automated machinery. 

Cleaning – light (including mainly dusting, straightening up, emptying rubbish bins, wiping 

up) 




Laundry work 


Shoe repair 

Tailoring – including cutting, hand or machine sewing




Carpentry 

Cleaning work – hard (including mainly scrubbing floors, sweeping, washing windows, 

mopping) 


Electrician 

Factory work – moderate (involving mainly lifting, carrying light loads or operating heavy 

machinery) 

Locksmith 

Masseuse 


Plumbing 

Police work 





Coal mining 




Fire fighter 




Any other occupations need to be classified as very light/light, moderate or hard at interviewer’s 

discretion.

Section 3 

Database structure and variable 

specifications

Section 3 Database structure, derived variables, weighting and 

contents of SPSS files 

3.1 The SIR database structure 

There are 16 SIR database files, each containing the data for a different record type. Data are 

separated into record types for convenience, for example to separate interview data from diary 

data, or to create files giving data at different hierarchical levels (see Figure 3.6 for a list of record 

types). Each SIR data file contains the data for one record type plus the core demographic data, 

including some variables derived from the dietary interview data. 

Dietary data were collected at various levels for this survey, for example at the day level and at the 

container level. Each level of data is a separate record type, for example the day level data are in 

record type 2 while the container level data are in record type 3, and contains a number of key 

variables which link the data on one file with another. The key variable used on this survey was 

CASEID, which is a unique case identifier. Figure 3.6 lists the SIR record types, giving a 

description of the data held on each and Figure 3.7 shows which variables and record types are 

included in each of the SPSS portable/save files (see Section 3.7 below). Figure 3.10 gives the 

number of cases completing each component and the weighting variables developed for each 

component. 

Specifications for the dietary and interview data variables and for the dietary variables derived in 

SIR are given in the tables and figures for this chapter, while specifications for the variables 

derived in SPSS are given in Appendix A. The SIR data files include data collected either by 

interview, in the dietary or physical activity diaries, recorded in the measurement schedule or the 

results from the urine and blood sample analysis; each SIR file includes the ‘common’ sociodemographic 

variables (see Figure 3.7). The SPSS files include the same variables as the SIR files 

and in addition all relevant derived variables for the record type (see Appendix A for further 

information) 

NA refers to 'no answers'. These were assigned a -8 code. DNA refers to 'does not apply'. Where a 

question did not apply to a certain group of people, a -9 code was assigned. Where a case did not 

have data for a complete record type, a –6 code was assigned. 

3.2 Quality checks 

A number of quality checks were carried out on the data, throughout the data collection process, at 

the coding stage, the data entry stage and thereafter. 

The interview was carried out using Computer Assisted Personal Interviewing (CAPI) for which the 

routing of the questions is pre-programmed and therefore automatic. It was therefore not possible 

for routing errors to occur except in cases where the programming was incorrect. This minimised 

the need for continuity checks on the questionnaire routing. 

The interviewers were trained in the data collection methods required, in the coding of the dietary 

record and the taking of anthropometric and blood pressure measurements. Training exercises in 

diary coding were completed by the interviewers both prior to the briefing and during the briefing. 

Once the interviewer had coded their first diary, they were required to send it back to the 

1

nutritionists at ONS immediately for a 100% coding check. Any problems with the coding were fed 

back to the interviewer. 

Nutritionists did 100% coding checks on all dietary records for a number of different food groups. 

These were: 

milk 

soft drinks 

fat spreads 

yogurts 

liver and liver products 

artificial sweeteners 

vitamin and mineral supplements 

100% brand code checks were carried out on: 

herbal and fruit teas 

fruit juices and soft drinks 

bottled waters 

artificial sweeteners 

Nutritionists also checked any queries that had been flagged by the interviewers regarding the 

correct coding of a food item, or the weight of a food item. 

The data were then keyed into a database using an intelligent keying programme to reduce keying 

errors. A number of computer edit checks were run. These fell into two categories: 

• continuity checks between interview and diary data; and 

• consistency checks which check the 'logic' of answers; for example that data are within 

expected ranges. 

At the office, a number of other quality checks were carried out at the coding stage to check the 

consistency of answers. For example, if the respondent had been ill over the recording period, and 

the illness had affected their eating habits, the coders were advised to check that in the dietary 

record the WELL variable had been coded correctly (see Figure 3.1 for a list of the checks that 

were carried out between the interview data and diary data). 

A number of nutrition edits, in particular on food and nutrient intake ranges were run to check the 

calculation of the amount of food consumed by the respondent and the respondent's nutrient 

intake. Errors identified were corrected. 

During the editing process some diary derived variables were created which were required in the 

calculation of weights of food consumed and nutrient intakes at food and day level. For example, 

the weight of leftovers was calculated and then used to calculate the weight of food consumed by 

the respondent. If a tick appeared in the diary in the leftover column next to a particular food and 

this was the only food item to have been left then the weight of food consumed would equal the 

weight of food served minus the weight of food left. If more than one item of food was left by the 

respondent then the total weight of leftovers was distributed between the food items in the same 

proportions as the food items were served. Weight consumed has to be calculated so that, for 

example, the amount of calcium obtained from cheese consumed by the respondent on a particular 

diary day can be calculated. These derived variables were checked and cases which were out of 

range were investigated. 

Once the data had been 'cleaned' derived variables were created and added to the database. The 

specifications for these are reproduced in the figures at the end of this Section (nutrient variables) 

2

and Appendix A (all other derived variables). The programmes for creating these were fully tested, 

and frequencies were checked to make sure all cases were accounted for, and had been assigned 

the correct code or value. 

3.3 Anthropometric measurements 

As part of the interviewer training a validation exercise was carried out to assess the level of 

observer variation when taking anthropometric measurements. Field managers and head quarters 

staff were used for the exercise, with all interviewers taking the same measurement for the same 

person. This exercise allowed individual interviewers whose measurements were substantially 

different from the average to have individual tuition in the measurement protocol before going out 

into the field. These interviewers also had more frequent visits from field trainers to supervise their 

work. 

For the anthropometric measurements, the interviewers were asked to record any special 

circumstances encountered while the measurement was being taken, for example if the 

respondent was uncooperative or could not stand still while the measurement was made. In 

addition, consistency checks were made within the data for each measurement. Where a 

measurement lay at either extreme of the distribution, all of the anthropometric measurements for 

the individual were scrutinised for inconsistency. Measurements that were considered unreliable 

were excluded from the analysis. 

The interviewers were asked to attempt each measurement twice. In the analyses, the mean of 

the two recorded measurements was taken. Agreement between the two measurements was 

checked and cases were included where the percentage difference was less than 15%. Not all 

respondents co-operated with both measurements. In the small number of cases where only one 

measurement was taken, this measurement was used in the analyses. 

Height measurements were achieved for a total of 1800 respondents. The measurements for one 

respondent were excluded from the analyses as likely to be unreliable, as the respondent was 

unable to stand upright due to an injured back. For another respondent one measurement was 

taken in an incorrect standing position and therefore was excluded, in this case the other 

measurement was used. 

Weight measurements were achieved for 1801 respondents. None of the measurements taken 

were considered unreliable and so no exclusions were made. There were no cases where only one 

measurement was recorded. 

Waist and hip circumference measurements were achieved for 1782 respondents. One respondent 

admitted to breathing in during the first measurement so this was excluded from the analysis. The 

second measurement was considered reliable and therefore included. One respondent had both 

hip measurements excluded as they were estimated values that could not be validated without 

height and weight data. 

Figure 3.5 shows which circumstances recorded at the appropriate question on the questionnaire 

meant that the measurement was not thought to be reliable and therefore should not be used in 

analysis. 

3.4 Blood pressure data 

Blood pressure measurements were only made if signed consent had been obtained both to taking 

the measurements and to passing the readings to the respondent's General Practitioner and/or the 

3

survey doctor. If both these consents were obtained then three measurements of blood pressure 

were made at pre-set intervals of one minute. Details of the measurement protocol can be found in 

Appendix J of the Technical Report. 

Since the first measurement might have been artificially high, particularly if the respondent was 

anxious, the first reading from each set of three measurements was excluded and the mean of the 

subsequent two readings calculated. For two respondents only the first measurement was 

successfully achieved and these cases have been excluded from the analysis. 

Where it was only possible to make two blood pressure measurements for a respondent, the 

second reading alone has been used in the analysis. Seven cases had just one measurement 

included in the analysis. None of the measurements was considered unreliable and so no 

exclusions were made for this reason. 

Interviewers were encouraged to report any difficulties they had in making the blood pressure 

measurements or any unusual circumstances. Difficulty in wrapping the blood pressure cuff, either 

because the respondent had a conical-shaped upper arm or the circumference of their arm was 

larger than a cuff of the appropriate width, was reported in about 2% of cases. Where at least two 

successful measurements were made they have been included in the analyses, even if difficulties 

were reported. 

Of all the respondents who consented to blood pressure measurements, 119 (7%) were taking 

prescribed anti-hypertensive medication at the time of measurement. Of these, 58 (49%) were 

men, of whom, one was aged 25 to 34 years, 12 were aged 35 to 49 years and 45 were aged 50 to 

64 years. For women, a total of 61 (51%) were taking anti-hypertensive medication, of whom, four 

were aged 25 to 34 years, 11 were aged 35 to 49 years and 46 were aged 50 to 64 years. Mean 

values for all respondents were compared to mean values for respondents excluding those taking 

prescribed anti-hypertensive medication. For both systolic and diastolic blood pressure, there was 

less than one per cent difference for men and women in all age groups when comparing mean 

values for all respondents with mean values for respondents excluding those taking prescribed 

anti-hypertensive medication. Therefore all respondents were included in the analyses, and blood 

pressure measurements were analysed for 1736 respondents. 

3.5 Blood data 

A blood sample was taken if signed consent was given by the respondent. A maximum of 30 ml of 

blood could be taken. Depending on the amount of blood obtained a number of analytes were 

measured. The analytes were ordered to take account of technical constraints and nutritional 

interest. Figure 3.17 shows the analytes in order of analytic priority. 

If less than the maximum amount of blood was obtained, the sample of blood was exhausted 

during the assays accorded a high priority and thus less than the full total of analyses was done. 

For this reason, the number of cases with a value for each analyte varies. If consent was given, 

residual bloods after all assays had been completed were stored. 

Information was recorded at the time of the survey interview on any prescribed medicine being 

taken by the respondent. For each drug identified, checks were subsequently made to establish 

whether the drug was likely to have any interaction that would affect the results of any of the full 

range of blood analytes being carried out. None of the medicines was identified as having any 

interaction with the blood analytes being measured. Hence it is not necessary to exclude any 

results. 

4

Some of the posted blood samples reached the laboratory several days after posting due to delays 

at postal sorting centres. About 60% of these samples were delayed by 24 hours or more and 

about 30% were delayed by 48 hours or more. Different analytes have different sensitivities to the 

effects of delay, these effects and subsequent haemolysis of some samples was addressed by 

applying a correction factor 1 . Data are available giving both the original analyte value and an 

adjusted value for those samples and analytes affected by this delay. Where an adjusted value 

exists for an analyte for a particular case this should be used in preference to the original value. 

For example, where a value exists for ADJHB then this should replace the value given at HB, if no 

value exists for ADJHB then the HB value should be used in analysis. 

For further information on the procedures for obtaining blood samples and on methods of blood 

analysis refer to Appendices N and O of the Technical Report. Appendix O contains details of the 

assay techniques used and the quality assurance procedures. 

3.6 Urine data 

Appendix P of the Technical Report describes the procedure for the 24-hour urine collection, the 

taking of the sub-samples, the processing of the urine samples and quality control procedures. All 

interviewers were trained in how they 24-hour urine collection should be administered and in taking 

sub-samples. 

The collection of a complete 24-hour urine sample is a demanding task, and previous experience 

has shown that samples are frequently incomplete. Therefore, an additional procedure, ‘PABAcheck’, 

has been devised. This is designed to monitor the completeness of the collection by asking 

respondents to take three 80mg tablets of para-aminobenzoic acid (PABA) at intervals during the 

24-hour collection period. Measurement of the PABA concentration and total volume of the 

collected sample permits the calculation of the percentage recovery of the administered PABA, 

which in turn is a measure of completeness of the 24-hour urine collection. 

The use of this procedure in this survey was approved by the Multi-centre and Local Research 

Ethics Committees and was successfully piloted in the feasibility study. It was included in part of 

Wave 1 of the mainstage survey. One respondent in Wave 1 exhibited an acute allergic reaction 

soon after taking the three PABA doses. Although this occurrence may have been a chance 

association, the survey doctor decided, after seeking external advice, to recommend the 

discontinuation of the PABA-check procedure as a precaution 2 . From part-way through Wave 1 

until the end of the survey, all subsequent 24-hour urines were collected without PABA-check. 

Appendix P of the Technical Report provides full details of the procedures for administrating the 

PABA-check. 

Analysis was carried out on urine samples for respondents in Wave 1 who completed the PABAcheck. 

There were 29 respondents where PABA was taken and measured and where the result 

obtained was within the acceptable limits for PABA recovery of 108mg to 198mg 3 . Mean estimated 

24-hour excretion of sodium, potassium and creatinine was calculated for this subset and the 

remaining respondents who provided a urine sample. The data suggest that the samples 

invalidated by PABA contained slightly more of these analytes than the PABA-validated samples, 

suggesting on average a slight, but non-significant, over-collection of urine. Therefore, the mean 

excretion per 24 hours of sodium and potassium from the survey data seem unlikely to be 

underestimates. 

Following the removal of the PABA-check from the survey procedures, an alternative method of 

checking the completeness of the 24-hour urine collections was used. Measuring plasma 

creatinine concentration, which is relatively constant for individuals over time, allows the calculation 

5

of each respondent's theoretical 24-hour creatinine excretion rate and this can be compared with 

the measured excretion rate from the urine samples 4 . An acceptable range of values for creatinine 

that would be expected in a complete 24-hour urine sample was calculated for each respondent 

who completed this component and compared with the observed amounts of creatinine in the urine 

samples. Half of all respondents for whom this could be done fell within the acceptable limits, 32% 

gave creatinine recoveries that appeared to be too low, and 18% recoveries that appeared too 

high. 

Mean 24-hour sodium and potassium excretion rates of the 50% who fell within the acceptable 

range for creatinine excretion were compared with the mean values for all respondents who 

reported making a 24-hour urine collection and were found to be no more than 2% higher. The 

errors that are likely to have arisen as a result of the lack of the PABA-check confirmation of 

completeness of the 24-hour urine collections are considered to have been relatively small and 

probably resulted in a small downward bias in the results. 

Data recorded by HNR who received and processed the urine samples were compared with ONS 

recorded information for any differences. The HNR data included details recorded by the 

interviewers on forms M3A and M3B; the ONS data that recorded by the interviewer on the M1 

schedule and input into the progress block in Blaise. Comparisons were made between the two 

datasets on whether a full collection had been made, the date of the collection and the weight of 

the full collection. Where there were discrepancies, interviewer notes and comments on the paper 

M1 schedule were checked, and consistency checks made with dates of other measurements and 

dietary interview date. In a number of cases where there were discrepancies this was due to the 

interviewer recording information on the M3A and M3B but forgetting to also complete the M1 

schedule. 

A total of 1,495 respondents made a 24-hour urine collection. From this, 1,460 samples were 

analysed; 35 samples were either not received or received in an unsuitable condition for analysis 

and have been excluded from the urine analysis results. A number of respondents, 298 (20%), 

from whom a urine sample was obtained and analysed, reported failing to collect at least one void 

during the 24-hour period 5 . 

Data from the present survey were converted to mmol/24h based on the weight of the full collection 

in kg and a conversion factor of 1kg being equal to 1 litre 6 . In a number of cases the complete 

urine collection was not weighed and excretion per 24 hours cannot be calculated. The full 

collection was not weighed in eight cases where the respondent reported making a full collection 

and in a further ten cases where a partial collection was made. 

Results are available for urinary sodium and urinary fluoride for 1,440 respondents, and for urinary 

potassium and urinary urea for 1,441 respondents. 

Data on excretion per 24 hours are presented only for complete 24-hour collections. Partial 

collections, where at least one void was missed, have been excluded. 

3.7 Nutrient databank 

Intakes of nutrients were calculated from the records of food consumption using the Food 

Standards Agency nutrient databank, developed for the NDNS: young people aged 4 to 18 years 7 . 

This was revised for this survey of adults aged 19 to 64 years. Some nutrients were added, some 

nutrient values were updated and many more new codes were added to accommodate foods and 

drinks consumed by this age group. The databank now contains information on nearly 7000 foods 

and drinks, including manufactured products and recipe dishes, many soft drinks and vitamin and 

mineral supplements. 

6

Each food on the databank has values assigned for 54 nutrients and energy. The nutrient values 

assigned to the foods on the databank are based on McCance and Widdowson's The composition 

of foods; and its supplements. The Food Standards Agency has an ongoing programme of 

nutritional analysis of foods. New analytical values for bread, cheese, various ice creams and 

desserts, ethnic takeaway foods, yogurt, fromage frais and various milks and creams were 

incorporated for this survey. Data obtained from food manufacturers were also used, as was 

nutritional information given on labels. All data were carefully evaluated before being incorporated 

into the databank. 

During the survey fieldwork period the range of foods included in the databank was extended as 

new products with different nutrient contents were consumed by respondents. 

For dietary supplements information was collected on the brand name, type (tablets, drops or 

syrup), strength, and quantity of each supplement taken over the 7-day dietary recording period. 

Each supplement was coded. Manufacturers' data were applied to each individual supplement 

taken by the respondent in the survey and the total nutrients provided by the supplements was 

calculated. 

Figure 3.14 gives details of the nutrients measured and units of measurement. 

3.8 SIR derived variables 

There were two main types of derived variable produced; questionnaire derived variables and diary 

derived variables. 

Questionnaire derived variables 

Appendix A lists all of the questionnaire derived variables and provides details on their 

specifications. 

Diary derived variables 

Diary derived variables build upon each other into higher levels of aggregation. At the diary editing 

stage a number of derived variables were produced which calculated nutrient intakes at the food 

and day level, and quantities of each food consumed. These form the building blocks for other 

derived variables which express nutrient intakes at the weekly level and quantities of food 

consumed at the daily and weekly level. 

Each food code was allocated by the Food Standards Agency to one of 115 food subgroups; these 

food subgroups can be collapsed into 57 food groups, which in turn can be grouped into 11 food 

types. The complete list of food types, groups and subgroups, with examples of the types of foods 

included in the food groups, is given in Appendix G of the Technical Report. 

All data on the SIR database, except the blood data, are held as integers. Thus to obtain the 

correct level of measurement of a particular nutrient or quantity the user must divide the value by 

the appropriate factor. Figure 3.13 shows the multipliers that should be used for particular 

variables. 

7

3.9 SPSS file structure 

The content of the SPSS portable and save files was determined by the analysis required for the 

National Diet and Nutrition Survey: adults aged 19 to 64 years Report. 

There are 51 SPSS portables files: 

• 41 contain dietary diary data and the SIR derived variables relating to those data; see Figures 

3.08, 3.09, 3.11, 3.12, 3.14 and 3.15 for the dietary record schema and specifications for 

dietary variables derived in SIR; 

• 10 contain interview data, anthropometry data, physical activity diary data etc. and the SIR 

derived variables relating to those data; see Appendix A for specifications for the SIR derived 

variables. These also contain SPSS derived variables relating to the specific data file, where 

these have been calculated. For a list of these files and the data they contain see Figure 3.7; 

for further information about SPSS derived variables see Appendix A. 

Each file has a number of 'common' variables, which are the main demographic variables by which 

all analyses were carried out. These are listed in Figure A5. 

References and notes 

1 For some of the analytes measured in samples that had been sent through the post there was 

a significant linear correlation between the assay values and the magnitude of the delay time, and in 

some there was also a small but significant difference in values obtained from the small number of 

slightly haemolysed samples. In order to correct for these two potential errors, the following 

mathematical corrections were employed. For each analyte where there was a significant correlation 

with delay time, each result was corrected (up or down) by the product of number of hours delay and 

the slope of the overall rate of change per hour. For each analyte where there was a significant 

effect of haemolysis, the results from the haemolysed samples were multiplied by a correction factor 

(between 0.969 and 1.023) which represented the ratio of the overall mean values of the 

haemolysed and non-haemolysed samples. 

2 A challenge test performed in July 2001 concluded that PABA was not the cause of the 

respondent's allergic symptoms. By this stage fieldwork had been completed. 

3 Bates CJ, Thurnham DI, Bingham SA, Margetts BM, Nelson M. Biochemical markers of 

nutrient intake. In: Margetts BM, Nelson M, eds. Design Concepts in Nutritional Epidemiology. 2 nd 

Edition. Open University Press (Oxford, 1997): 170-240. 

4 There are no generally accepted values for expected creatinine excretion rates and 

plasma clearance values in the literature. The following reference was used in calculating expected 

excretion rates: 

Tietz NW, ed. Clinical Guide to Laboratory Tests. 2 nd Edition. W.B.Saunders (Philadelphia, 1990): 

pp174-176. 

The acceptable range for the amount of creatinine expected to be excreted in the urine in 

24 hours can be calculated in terms of the number of millilitres of plasma that is completely cleared 

of creatinine per minute for a standard 1.73 square metres of body surface area (Tietz, 1990). This is 

specified as 90-139ml for men aged 15 to 40 years and 80 to 125ml for women aged 15 to 40 years. 

For each year of age above this the values decrease by 0.65ml. Actual surface area (for adjustment) 

is calculated from weight and height, and excretion rates are converted to millimoles per 24 hours. 

Thus the measured plasma creatinine concentration is converted to an acceptable range of urinary 

excretion of creatinine in a 24-hour period. If the observed urinary creatinine excretion (concentration 

times volume) is less than the lower limit of this range, the urine collection is likely to have been 

incomplete. If higher than the upper limit, the collection may have been extended for more than 24 

hours. 

8

5 The assessment of completeness of collection using plasma creatinine suggested that in 

32% of cases the creatinine recoveries appeared to be too low. This contrasts with 20% of cases 

where the respondent reported missing at least one collection during the 24 hours. These findings 

are not incompatible. The plasma creatinine assessment relies on published ‛normal ranges’ and 

these may not be exactly appropriate for the sample in this survey, for example, because of different 

assay methods or differences in the characteristics of the population examined. 

6 The interviewer weighed the full 24-hour urine collection twice, prior to taking any sub- 

samples, and the mean weight is taken. 

7 Gregory JR, Lowe S, Bates CJ, Prentice A, Jackson LV, Smithers G, Wenlock R, Farron M. National 

Diet and Nutrition Survey: young people aged 4 to 18 years. Volume 1: Report of the diet and 

nutrition survey. TSO (London, 2000). 

9

Figure 3.1 Checks between interview and diary 

Dietary supplements, vitamins, minerals, including fluoride. 

1-way check: 

• if diary = vitamin and questionnaire = no vitamin: recode questionnaire 

• if diary = no vitamin and questionnaire = vitamin: accept 

Tea, coffee and herbal teas 

1-way check: 

• if diary = tea/coffee/herbal teas and questionnaire = no tea/coffee/herbal tea: recode 

questionnaire 

• if diary = no tea/coffee/herbal teas and questionnaire = tea/coffee/herbal tea: accept 

Artificial sweeteners 

1-way check: 

Unwell 

• if diary = artificial sweetener and questionnaire = no artificial sweetener in 

tea/coffee/preparation of food: recode questionnaire 

• if diary = no artificial sweetener and questionnaire = artificial sweetener in 

tea/coffee/preparation of food: accept 

Diary day Questionnaire Recode diary day 

Were you unwell that day? Eating affect that day? 

(WhenIl) 

(WhichDa) 

Unwell Yes No Well 

Unwell No No answer Well 

Well Yes Yes Unwell 

Well Yes No Well 

No answer Yes No Well 

No answer Yes Yes Unwell 

1

Figure 3.2 The diary edit program 

1. The edit program 

The editing program is divided into Consistency checks and Nutrient checks: 

• The consistency checks include cross checks with the interview data and are corrected 

mainly when keying the diaries. 

• The nutrient checks involve calculations using the Food Standards Agency nutrient 

database and are the responsibility of the nutritionists. 

On entering the edit program, the editor is asked to enter the Wave and serial number to identify 

the case for which they want to run the edits. After the entry of a valid serial number the program 

runs through the Consistency Edit to cross check the data input from the diary. The cross 

checks occur both between the information keyed from the diary (eg, checking if there is a weight 

of leftovers recorded, that leftovers have been ticked) and against the Blaise data (eg, checking if 

someone who reported never drinking tea in the interview has recorded tea in their diary). There 

is also a cumulative weight check to ensure the accuracy of weights of food items. 

After the entry of valid CASEID the program begins to run the various sections of the edit. The 

program only proceeds with an edit section after the errors from the preceding section have been 

cleared. If the diary fails an edit section, a message to that effect is displayed on the screen. The 

editor can then view the error file on screen or print out the error file. If no errors are found, the 

error file is printed off and retained with the diary for future reference. 

There are various error checks, some of which are suppressible, where the condition may be 

unusual but correct. After an edit section has run twice and if there are no other errors, the editor 

is given the option of overriding any suppressible errors and proceeding to the next section. 

2. Consistency checks 

The program first checks for the presence of the interview data. If none is found, the following 

message will be seen in the error file and no further edit checks will be performed. 

10, No Blaise data file found for this case 

If this is found, it is because the database needs updating with the latest interview data received. 

Once the update has been carried out by Survey Computing Branch, the edit can be rerun. 

2.1 Food item level consistency checks 

(i) Winter/summer milk 

Checks on whether winter milk has been coded in summertime and vice-versa: 

20, *S* dmonth=5-10 and foodcode=603/604/626/8543/8544 

20, *S* dmonth=1-4/11-12 and foodcode=602/608/613/623/625 

Summer milk runs from May to October and winter milk from November to April. 

(ii) Large doses of medicine 

Checks on number of spoons \ tablets of medicines: 

21, *S* FoodCode=2527(Medicine) but number of spoons\tablets served gt 5 

(iii) Leftovers ticked but container weights before and after are equal 

1

If the total weight of leftovers is the same as the weight of the container, then either TOTLEFT 

(total weight of leftovers) on the Container record is incorrect or LEFTOVER (indicating that there 

WERE leftovers) on the Food record should not be ticked: 

26, TOTLEFT=CNTNRWT but item(s) on CNTNR have leftovers 

(iv) Dump codes 

A valid food code must be assigned before the edit can continue: 

27, 9999 Dump code - correct code not yet assigned 

2.2 Container level consistency checks 

(v) Empty container 

Missing data: 

30, No food items on this container 

(vi) Duplicate food codes 

Duplicate food codes may be correct and the check may be overridden: 

31, *S* Duplicate food codes on this container 

(vii) Cumulative weights 

The weights may appear to be cumulative (i.e. each item weighs more than the last) but may in 

fact be correct and the check may be overridden: 

33, *S* Cumulative weights on this container 

(viii) Before and after eating container weights different, but leftovers not ticked 

Either TOTLEFT on the Container record is incorrect or LEFTOVER on the Food record(s) 

should be ticked: 

34, TOTLEFT gt total weight served - LEFTOVERS not ticked 

2.3 Day level consistency checks 

(ix) Empty day 

Missing data: 

40, No containers for this day 

3. Correction of diary and interview data 

It is possible to correct the various data errors whilst viewing the error file from within the edit 

program. The editing program can then be rerun. A final copy of the Edit error listing should be 

printed when clear and retained with the diary for future reference, before filing as ‘awaiting 

Nutrient checks’. 

In the case of some errors, it may be necessary to edit the interview data. This is done using an 

interview data edit program. The editor is asked to enter the serial number and follow the 

instructions displayed to amend any appropriate fields. 

2

4. Nutrient edit checks 

The Nutrient Edit consists initially of a Weight food check and subsequently a nutrient check (this 

includes both a Daily Nutrient edit and a Daily Nutrient total check). 

The following messages result from errors in the nutrient edit section, but the means of amending 

the diary records are the same as for the consistency edit. 

4.1 Food item level Nutrient checks 

(i) Weight of food greater than expected 

83, *S*foodcode + foodname + wteaten + greater than foodmax 

(ii) Unrecognised food group 

81, FOODCODE: fdcd "new food group:"+foodgrp+" encountered 

(iii) Unrecognised food code 

82, FOODCODE: FO->foodcode+ not found in Nutrient database 

4.2 Container level Nutrient checks 

Where food items are eaten together, e.g. breakfast cereal and milk, leftovers cannot be 

assigned to one item without being assigned to the other: 

90, *S* Bread has leftovers spread does not 

91, *S* Cereal has leftovers milk does not 

92, *S* Cereal has leftovers sugar does not 

4.3 Day level Nutrient checks 

These are followed by a list of the nutrients to which they apply. These checks add up the totals 

for the nutrient intakes for each day, with and without food supplements, and is triggered if the 

nutrient intakes appear either too high or too low. Nutrients can be out of range due to gluttony or 

starvation, thus these checks are suppressible. 

out of range Nutrients with supplements 

out of range Nutrients without supplements 

However, all nutrients must be calculated. If any are undefined due to the absence of certain 

data then this must be resolved before the edit is complete. 

undefined Nutrients 

3

Figure 3.3 Edit check-list 

General checks 

• read through interviewer’s electronic notes for each questionnaire/instrument and make 

any changes required e.g. where interviewer was not sure how to code the answer. 

• Run frequency distributions on all variables to check for correct routing, strange values 

etc. 

Admin block 

• check appropriate outcome coding of cases by running cross-tabulations of outcome 

codes by key variables, e.g. dietary. Recode outcome where required. 

Consistency checks 

• Check to see that a dietary record was completed for each case coded as Dietary = 1. 

• Check to see that a physical activity record was completed for each case coded Physical 

= 1. 

Missing information 

• list cases where Eating Habits self-completion section completed on paper (SelfInt) and no 

data keyed. 

• list cases where no anthropometry keyed (LaterW = 2; LaterH = 2; LaterWH =2) 

• list cases where no blood pressure keyed (LaterBP = 2) 

• list cases where no blood data keyed (LaterBld = 2) 

• list cases where no tap water collection keyed (LaterTap = 2) 

• list cases where no urine collection keyed (LaterU = 2) 

• list cases where no self-tooth count keyed (LaterSel = 2) 

• list cases where no physical activity data keyed (LaterPhy = 2) 

• list cases where no bowel movement data keyed (LaterBW = 2) 

Where interviewers had failed to key the self-completion or the measurements, this was 

completed at HQ. 

• list cases where Chooz1 = 2; code herbal teas 

• list cases where Chooz1a = 2; code artificial sweeteners 

• list cases where Chooz3 = 2; code occupation activity 

Where interviewers had failed to complete home coding tasks (coding brand codes for herbal 

teas, artificial sweeteners or occupation activity coding) this was done at HQ. 

Other specifies 

• All questions that allowed an 'other specify' response were checked to see if they could 

be back-coded into the pre-set list of codes. For example, at Vegifood if the interviewer 

recorded 'Chicken' this would be recoded to '2 white meat' at VegiA.

• Other measures used at drinking questions. Where possible other measures were 

recalculated in terms of precoded measures. For example, if the interviewer recorded 

'five pints' at XBeerQ then this was recoded to 'half pints' at BeerM and '10' at BeerQ. 

Range checks 

• look for - very high number cups of tea and coffee drunk per day. 

• look for - very high response to drinking questions. 

• run frequency distributions for anthropometry measurements to spot outliers or miscoded 

values. 

Common mistakes included interviewers transposing digits when keying data and 

interviewers reading off measurements in inches rather than cm when taking the 

measurements. For suspected transposed digits, the paper record was checked and the 

relevant change made. Where inches were recorded rather than cm, the calculation to 

transform to cm was carried out in SPSS (see Section A for derived variable specifications). 

Date checks 

• Check differences between dates for different components, e.g. between interview and 

blood taking or urine collection. Identify where there are large differences in the dates on 

which different components were completed. Identify where dates suggest components 

undertaken in an invalid order, e.g. blood taking carried out before initial dietary interview. 

Common mistakes included interviewers miskeying dates, transposing day with month, or 

keying the wrong year. All cases where differences in dates were identified were checked, 

including the calls record and information recorded on the measurement schedule or other 

documents. Dates were edited accordingly.

Figure 3.4 Checks and edits for physical activity diary data 

Interviewers keyed the physical activity diary data into their laptop computer and internal 

consistency checks were applied to avoid keying mistakes, for example to check that the 

time spent in all activities did not add up to more than 24 hours. Data were subsequently 

assessed at HQ on a number of criteria. 

The following checks were carried out on all physical activity diaries: 

• Coding of occupation activity level. 

• Time went to bed and got up on any diary day. 

• Correct use of 24-hour clock, particularly in recording time went to bed/got up on any 

diary day. 

• If less than one hour or more than 12 hours of sleep were recorded on any diary day. 

• If less than 60 minutes of very light/light activity was calculated on any diary day. 


• Any recorded activities less than 10 minutes. 

Respondents were asked during the post-dietary recording period interview whether they 

had done any paid or voluntary work during the recording period and, if so, what tasks were 

involved in this work. The activity level was then coded according to whether it involved very 

light/light work, e.g. mainly sitting, standing or walking, the use of light tools, light assembly 

or repair, but no heavy lifting or carrying; moderate work, e.g. mainly walking, lifting or 

carrying light loads; or hard/very hard work, e.g. mainly hard physical labour. All occupations 

that were coded as moderate or hard/very hard were checked for accuracy of coding against 

the Physical Activity Diary Coding Guide for Occupations (see Section 2 and Appendix I of 

the Technical Report). This led to a downward revision of the activity code for main 

occupation in 184 of 812 cases (23%) and for the second occupation in 15 of 54 cases 

(28%). If the respondent did not complete the post-dietary interview or did not answer the 

questions on occupation activity level, their occupation activity level was coded at HQ using 

information on industry and occupation collected during the dietary interview and the 

Physical Activity Diary Coding Guide for Occupations. 

The time the respondent went to bed and got up each day is required in order to calculate 

time spent sleeping. All cases were checked for completeness of this information. If time 

went to bed and/or time got up was missing an estimate was made based on the time 

recorded for other days in the diary. In total, 12 cases were missing this information on at 

least one day. Where information about sleep was missing for more than two days of the 

seven-day recording period, this case was checked for completeness of other information, 

for example, whether the respondent went to work, how long they spent at work, 

participation in activities. In two cases, there appeared to be no data recorded and the case 

was removed from analysis of physical activity data. In seven cases, the time went to bed 

on one of the diary days was equal to the time recorded for getting up. In five of the seven 

cases, this was due to a data keying error. In the other two cases the respondent was 

working shifts and as they had slept during the day had recorded their time sleeping under 

the question 'spent any other time asleep today' and then recorded the same time for going 

to bed and getting up. In 495 cases the time the respondent went to bed on the last day of 

the recording period was not recorded on the diary. Values were imputed based on the time 

the respondent recorded going to bed over the preceding seven days.

All cases were checked for appropriate use of the 24-hour clock. In 30 cases, the data 

entered for the time the respondent went to bed and got up, along with other information on 

activity, suggested that the 24-hour clock had not been used. For example, where the time 

went to bed last night was entered as 11:30, but the time he/she got up was entered as 7:00. 

In such cases the time went to bed was changed to reflect the 24-hour clock. 

If the time recorded participating in any activity on any day of the diary was less than 10 

minutes then this was checked for accuracy of keying i . If the figure had been keyed 

correctly then this entry was deleted. 

The time spent in very light/light activities is calculated as the time leftover from 24 hours 

after time spent sleeping and time spent in moderate and vigorous/very vigorous activities is 

deducted. In 25 cases the derived time spent in very light/light activities was less than 60 

minutes. In the majority of these cases, this was due to errors in data keying - for example, 

600 minutes brisk walking entered instead of 60 minutes - or to duplication in recorded 

activities - for example, someone who worked as a childminder recording eight hours at work 

and also eight hours active childcare for the same day. Duplication errors were most 

frequent where time spent at work was entered both for work and either a prompted activity 

or an ‘other’ activity, or where time spent in an activity was recorded both for a prompted 

activity and an ‘other’ activity. Entries were only edited where duplication was clear and in 

deciding which entry to delete priority was given firstly to time at work and then to activities 

which were on the prompted list. 

All ‘other’ household and sports activities were checked. Where possible, ‘other’ activities 

were recoded into the prompted list of activities. ‘Other’ activities that were coded to the 

wrong intensity level were recoded to the correct level and activities that were not of at least 

moderate intensity were deleted. Most wrongly categorised activities over-estimated the 

intensity level, for example, including time spent shopping as a moderate or vigorous activity 

when it should have been coded as a light activity. 

After editing, ‘other’ activities that remained, included: 

• less common sports activities, for example, canoeing, horse riding; 

• playing with or exercising pets, in particular dogs; 

• active hobbies, for example, woodwork, bell ringing. 

i 

Respondents were asked to record only activities they had done for at least 10 minutes. Time 

was recorded to the nearest 10 minutes.

Figure 3.5 Data edits for anthropometric measurements and blood pressure: SPSS 

For each of : HEIGHT and WEIGHT: 

• run frequency distribution of measurement - note outliers and investigate; edit data (e.g. 

where can see from paper record that numbers have been transposed) or exclude data 

from the analysis where necessary 

• subtract measurement 1 from measurement 2 and look at frequency of differences; look 

for transposed digits; after editing, exclude remaining cases where difference between 

measurements is greater than 15%. 

For WAIST and HIP: 

• run frequency distribution of measurement - note outliers and investigate; edit data (e.g. 

where can see from paper record that numbers have been transposed) or exclude data 

from the analysis where necessary 

• subtract measurement 1 from measurement 2 and look at frequency of differences; look 

for transposed digits or whether measurements have become transposed (that is, with 

one hip measurement keyed instead of a waist or vice versa). After editing, exclude 

remaining cases where difference between measurements is greater than 15%. 

• calculate waist to hip ration and look at frequency of differences; look for transposed 

digits or whether measurements have become transposed (that is, with one hip 

measurement keyed instead of a waist or vice versa). 

For BLOOD PRESSURE: 

• Where systolic or diastolic pressures varied between readings by more than 20%, 

potential data entry errors were checked by comparing the recorded Mean Arterial 

Pressure (MAP) reading with a derived value for MAP which was calculated by adding the 

level of the diastolic pressure to one third of the difference between the systolic and 

diastolic pressures. 

1

Figure 3.6 SIR database record types 

Record type Content 

2 Dietary diary data (day) 

3 Dietary diary data (container) 

4 Dietary diary data (food item) 

11 Initial interview (see below) 



14 Initial interview and pick-up interview (see below) 

15 Measurements schedule 

18 Blood and urine analytes 

21 Dietary diary SIR derived variables 

27 Age and questionnaire derived variables 

28 Weighting data 

29 Questionnaire and dietary derived variables 

38 Physical activity diary summary 

39 Physical activity diary (days 1 to 7) 

40 Nutrient ADI per food subgroup 

Dietary interview (initial and pick-up) 

Variables Record type 

DVHSIZE to TERM 11 

WORK to FREQOF31 12 

VEGI to GINCOME 13 

WRKING to PLACEX 14 

NOWPU to PMEDREC 14 

SOCNOW to SC3 11 

1

Figure 3.7 Record types included in the SPSS files: non diary data 

N.B. All SPSS .sav files include caseid and are merged with COMMON.SAV 

File name Variables Summary 

COMMON.SAV Record type 27: all, excl region, gor, 

waveorig 

Record type 11: startdat, dvhsize 

Record type 13: Vegi, Ownhome, Fcredit, 

Isupp, Iseek, Gincome, Ethnic 

Record type 14: Dvilores, Dvilohoh, 

Dvilohih 

Record type 28: Intwgt 

Record type 29: Scresp, Schoh, Schrp, 

Resphoh, Resphrp, Rspdvmar 

+ SPSS derived variables (Dvincgp, 

Dvrecben, Dveducgp, Dvhrpsc3, Ragegp) 

HOUSEHOLD GRID.SAV Record type 11 (Sex ..R100) + 

COMMON.SAV 

INTERVIEW.SAV Record type 11 (Preg, Cont, 

Iempstat..SEG3); 12 (Work .. FtPtWkHi) + 

COMMON.SAV + SPSS derived variables 

PICK-UP INTERVIEW.SAV Record type 14 (NowPU..PmedRec) + 

COMMON.SAV 

MEASURES.SAV Record type 15 (GP ..NHSNo; 

DidCount..Bmove7) + COMMON.SAV 

ANTHROPOMETRY.SAV Record type 15 (Weight .. RexpHip) + 


Main classificatory variables from 

interview data - as defined left 

Household grid and composition 

variables from interview data. 

Initial interview variables 

Pick-up interview variables, 

including oral health and eating 

habits questionnaire. 

All other measurements recorded 

in M1, tap water, self-tooth count, 

bowel movements. 

Anthropometric measurements, 

height, weight, BMI, waist and hip 

circumferences and waist to hip 

ratio. 

Blood pressure measurements. 

BLOOD PRESSURE.SAV Record type 15 (MAP ..WhyNoBP) + 


BLOOD ANALYTES.SAV Record type 15 (DidBld ..Elsewhat) + 18 Blood collection information (M1) 

(Visdate..bgpx) + COMMON.SAV + SPSS 

derived variables 

and analytes. 

URINARY 

Record type 15 (UrinBcon ..WhyNPaba) + Urinary collection information 

ANALYTES.SAV 

18 (Ustart ..distrib) + COMMON.SAV + 

SPSS derived variables 

(M1) and analytes. 

PHYSICAL ACTIVITY.SAV Record type 39 (OactCode ..AvDaySc) + 


Physical activity diary.

Figure 3.08 Dietary record schema definition 

Rec type Level Variables 

2 day Nutrients TDNUTS01-55 TDNUT01-55 TDEFSC TDEFSJ TDEFC TDEFJ TDINTS01 

TDINTS03 

Foods TDFD001-117 

3 container MEALTIME WHEREEAT WEIGHBY CNTNRWT TOTLEFT FOODSRCE WTLEFT 

4 food item Nutrients NUTF01-55* FOODGRPC DILUTE HOMEGROW WTSERVED LEFTIND ESTIMATE 

WTEATEN SPILLAGE BRAND 

21 respondent 

Nutrients ADNUTS01-55 ADNUT01-55 ADEFSC ADEFSJ ADEFC ADEFJ REQUIV 

PSRAT IRONRATS IRONRAT ADINTS01- 

04**** 

EFAT EPROTEIN ECARBOHY ESTARCH ESUGARS EN3PUFA EN6PUFA 

EMONUNS ESATFAT ENMES EIMSS ETRANSFA EALCOHOL ESATRAN 

FEFAT FEPROT FECARB FESTAR FESUG FEN3 FEN6P 

FEMONO FESAT FENMES FEIMSS FETRANS FESATRAN 

Foods WKFD001-117 ADFSG011-112 ADSUG011-112 

40 nutrient Nutrients NUTOT001-117** NUTOTAL(1-55) 

from 

sub-gp 

41 foodsource Nutrients x 

source x 

sub-group 

NUSRC001-115*** NUSRCAL(1-55) 

& (1-6) 

* NUTF01-55 = nutrient values per food item eg NUTF03 = starch per item; NUTF05 = energy per item 

**NUTOT001-115 is iterated 55 times for each nutrient on separate sequences. 

***NUSRC001-115 is iterated on separate sequences for each nutient (55 times) by food source (7 times) . 

**** ADINT01-04, TDINT04 and TDINTS04 do not exist.

Figure 3.09 Dietary variables by SPSS file 

N.B. All diary .exp files to include CASEID and interview file COMMON.EXP 

File name .exp COM 

MON 

.EXP 

+ rec 

type 

s 

Variables 

QUANT. 21 WKFD001-115 

DIARY. 21 ADNUT(S)** where ** = 01-55; ADEF(S)C, ADEF(S)J, IRONRAT(S), REQUIV(S), ADINTS01 to 04, PSRAT 

FRUIT& 

VEGETABLES. 

21 FRADIG**, FRADIP**, VGADIG**, VGADIP**, FVADIG**, FVADIP** where ** = 1-6; DV8a45; DV37g40 

ENERGY. 21,40 ADNUT(S)**; N**T001-115: where ** = 05; 06; ADEF(S)C; ADEF(S)J 

CARBOHYDRATES. 21,40 ADNUT(S)**; N**T001-115;: where ** = 03, 04, 09, 46; ECARBOHY;ESTARCH; FECARB; FESTAR 

PROTEIN. 21,40 ADNUT(S)**; N**T001-115: where ** = 07; EPROTEIN; FEPROT 

ALCOHOL. 21 ADNUT(S)**: where ** = 10; EALCOHOL + SPSS Derived variables 

FATS. 21,40 ADNUT(S)**; N**T001-115: where ** = 08, 34-39; ADINTS02, ADINTS03, ADINTS04, PSRAT, EMONO, 

EN3PUFA, EN6PUFA, EMONUNS, ESATFAT, EFAT, EPOLYUNS, ETRANSFA, ESATRAN, FEMONO, FEN3, 

FEN6P, FEMONO, FESAT, FEFAT, FEPUFA, FETRANS, FESATRAN 

File name .exp COM 

MON 

.EXP 

+ rec 

type 

s 

Variables

MIN11_Sodium 21,40 ADNUT(S)**; N**T001-115: where ** = 11; 

MIN12_Potassium 21,40 ADNUT(S)**; N**T001-115: where ** = 12 

MIN13_Calcium 21,40 ADNUT(S)**; N**T001-115: where ** = 13 

MIN14_Magnesium 21,40 ADNUT(S)**; N**T001-115: where ** = 14 

MIN15_Phosphorous 21,40 ADNUT(S)**; N**T001-115: where ** = 15 

MIN16_Iron 21,40 ADNUT(S)**; N**T001-115: where ** = 16 

MIN17_Copper 21,40 ADNUT(S)**; N**T001-115: where ** = 17 

MIN18_Zinc 21,40 ADNUT(S)**; N**T001-115: where ** = 18 

MIN19_Chloride 21,40 ADNUT(S)**; N**T001-115: where ** = 19 

MIN20_Iodine 21,40 ADNUT(S)**; N**T001-115: where ** = 20 

MIN47_Manganese 21,40 ADNUT(S)**; N**T001-115: where ** = 47 

MIN51_Haemiron 21,40 ADNUT(S)**; N**T001-115: where ** = 51 

MIN52_nonhaemiron 21,40 ADNUT(S)**; N**T001-115: where ** = 52; IRONRAT(S) 

File name .exp COM Variables 

MON 

.EXP 

+ rec 

type 

s 

VIT21_Retinol 21,40 ADNUT(S)**; N**T001-115: where ** = 21 

VIT22_Carotene 21,40 ADNUT(S)**; N**T001-115: where ** = 22

VIT23_VitaminD 21,40 ADNUT(S)**; N**T001-115: where ** = 23 

VIT24_Thiamin 21,40 ADNUT(S)**; N**T001-115: where ** = 24 

VIT25_Riboflavin 21,40 ADNUT(S)**; N**T001-115: where ** = 25 

VIT26_Niacinequ 21,40 ADNUT(S)**; N**T001-115: where ** = 26 

VIT27_VitaminC 21,40 ADNUT(S)**; N**T001-115: where ** = 27 

VIT28_VitaminE 21,40 ADNUT(S)**; N**T001-115: where ** = 28 

VIT29_VitaminB6 21,40 ADNUT(S)**; N**T001-115: where ** = 29 

VIT30_VitaminB12 21,40 ADNUT(S)**; N**T001-115: where ** = 30 

VIT31_Folate 21,40 ADNUT(S)**; N**T001-115: where ** = 31 

VIT32_Pantothenicacid 21,40 ADNUT(S)**; N**T001-115: where ** = 32 

VIT33_Biotin 21,40 ADNUT(S)**; N**T001-115: where ** = 33 

VIT48_Bcarotene 21,40 ADNUT(S)**; N**T001-115: where ** = 48 

VIT49_acarotene 21,40 ADNUT(S)**; N**T001-115: where ** = 49 

VIT50_Bcryptoxanthin 21,40 ADNUT(S)**; N**T001-115: where ** = 50 

VIT_Vitamin A 21,40 REQUIV(S)l N**T001-115: where ** = REQ

Figure 3.10 Specifications for sample weights 

Data were weighted using a combined weight based on differential sampling 

probabilities and differential non-response. 

1 Differential probability of selection 

Derivation: 

Weights for differential probability of selection were calculated based upon the 

number of eligible adults in the household, numelad, and the number of households 

at the selected address, nummhld. 

COUNT 

Numelad = dvage dvage2 dvage3 dvage4 dvage5 dvage6 dvage7 dvage8 dvage9 dvage10 

(19 thru 64) . 

EXECUTE . 

COMPUTE sampwgt = nummhld * numelad . 

EXECUTE . 

Missing values: none 

2 Differential non-response 

Weights for differential non-response were calculated based on the proportion of 

respondents, aged 19 to 64 years, in the population by sex, age and region. The 

proportions used are shown in the table below and were based on the Labour Force 

Survey for the mid-point of the NDNS survey year. 

Scotland & 

Northern 

region 

Rest of GB All 

Men 

19 to 24 

25 to 34 4.020098726 8.2036665 


50 to 64 4.790830233 9.3029688 

Women 

19 to 24 

25 to 34 3.863956452 7.8686456 


50 to 64 4.934434445 9.4761332 

6.033001* 

5.805039* 

Due to the small number of cases within these age groups it was decided to group 

these across the two-way region split. 

Data were first weighted by sampwgt and respwgt calculated for each of the 14 

groups shown in the table above according to the following formula: 

1

RESPWGT = Proportion LFS/ Proportion NDNS. 

CASEWGT = Respwgt * sampwgt. 

The weighted data were then scaled back to the actual number of respondents 

completing that component, as follows: 

CASEWGT1 = CASEWGT* (number of respondents)/ SUM(CASEWGT). 

The weights were produced separately for each component of the survey according 

to the procedure outlined above, and are shown in the table below. 

Component No. respondents 

completing 

component 

Weighting factor* 

Dietary interview 2251 INTWGT 

Seven-day dietary record a 

1724 DIARYWGT 

Seven-day physical activity diary 1658 

PHYSWGT 

Anthropometry: 

Weight 

Height 

Hip & waist circumferences 

1801 

1799 

1782 

ANTHWGT 

ANTHWGT 

ANTHWGT 

Blood pressure 1736 BPWGT 

Urine sample 1459 URINWGT 

Blood sample b : 

Haematology group c 

Biochemistry group A d 

Biochemistry group B e 

1318 

1295 

1192 

BLOODWT2 

BLOODWT3 

BLOODWGT 

* This is the combined weighting factor, differential selection and differential non-response. 

a 

To select consumers only, use nutrient variable > 0. 

b 

Blood analytes shown are those used to derive weighting factors for groups of analytes with 

similar numbers of reported results. 

c 

Haematology group: Haemoglobin, mean corpuscular volume (MCV), haematocrit, serum 

ferritin, plasma vitamin C, red cell folate, serum folate, serum vitamin B12, Erythrocyte 

Transketolase Activation Coefficient (ETKAC), Erythrocyte Transketolase Basal Activity (ETK- 

B), Erythrocyte Glutathione Reductase Activation Coefficient (EGRAC), Erythrocyte Aspartate 

Aminotransferase Activation Coefficient (EAATAC), plasma selenium, red cell selenium, 

erythrocyte glutathione peroxidase, blood mercury. 

d Biochemstry group A: plasma iron, plasma total iron-binding capacity (TIBC), plasma iron % 

saturation, plasma total homocysteine, plasma 25-hydroxyvitamin D (25-OHD), plasma - 

tocopherol to total cholesterol ratio, plasma total cholesterol, HDL cholesterol, LDL 

cholesterol, plasma α1-antichymotrypsin. 

e Biochemistry group B: plasma retinol, plasma α-carotene, plasma β-carotene, plasma αcryptoxanthin, 

plasma β-cryptoxanthin, plasma lycopene, plasma lutein and zeaxanthin, 

plasma α-tocopherol, plasma γ-tocopherol. 

2

Figure 3.11 Dietary derived variable types 

Variable type Description 

TDNUT(S)** Total daily intake of nutrient (01-55) - with/out supps 

TDEF(S)C TDEF(S)J Total daily intake energy - with/out supps kcals/kjoules 

TDINTS01-03 Total daily intake derived nutrients - with supps: imss, n3+n6 pufa, total fatty acids 

TDFD*** Total daily intake food sub-group 001-117 

WKFD*** Total weekly intake food sub-group 001-117 

ADFSG*** Average daily frequency of consumption of sugary foods 011-112 

ADSUG*** Average daily intake sugary foods 011-112 

ADNUT(S)** Average daily intake nutrients - with/out supps 01-55 

ADINTS01-04 Average daily intake derived nutrients - with supps: imss, n3+n6 pufas, total fatty acids, 

saturated + trans fats 

ADEF(S)C ADEF(S)J Average daily intake food energy - with/out supps kcals/kjoules 

E(nut) Energy from (macronutrients): fat, protein, carbohydrates, starch, sugars, n-3pufa, n- 

6pufa, polyunsats, monounsats, sats, nmes, imss, trans, alcohol, sats+trans 

FE(nut) Food energy from (macronutrients): fat, protein, carbohydrates, starch, sugars, n-3pufa, 

n-6pufa, polyunsats, monounsats, sats, nmes, imss, trans, sats+trans 

REQUIV(S) Retinol equivalents - with/out supps 

**RAT(S) Ratios - pufa:sats (incl supps only) haem:non-haem iron (incl/excl supps) 

NUTOT*** (SIR) N**T*** (SPSS) Average daily intake nutrient (01-55) from sub-group (001-117) 

NUTOTAL (SIR) N**TOTAL (SPSS) Average daily nutrient total (01-55) 

NUSRC*** (SIR) Average daily intake nutrient (01-55) by food source (1-6) by sub-group (001-117) 

NUSCRAL Average daily intake nutrient (01-55) by food source (1-6)

Figure 3.12 Nutrient types by variable name 

Nutrient type Derived variable name 

Foods WKFD001 - WKFD117 

Energy ADNUT(S)**; N**T001-117: where ** = 05, 06; ADEF(S)C, ADEF(S)J 

Minerals ADNUT(S)**; N**T001-117: where ** =11-20; 47, 51, 52; IRONRAT(S) 

Vitamins ADNUT(S)**; N**T001-117: where ** =21-33; 48, 49, 50; REQUIV(S) 

Carbohydrates (sugars, starch, 

fibre) protein, alcohol + water 

and nitrogen 

ADNUT(S)**; N**T001-117: where ** =02 - 04, 07, 09, 10, 40 - 45, 46, 

53, 54, 55, 01; ADINTS01, EPROTEIN, ECARBOHY, ESTARCH, 

ESUGARS, ENMES, EIMSS, EALCOHOL, FEPROT, FECARB, 

FESTAR, FESUG, FENMES, FEIMSS 

Fats and fatty acids ADNUT(S)**; N**T001-117: where ** =08, 34 - 39; ADINTSO2, 

ADINTS03, ADINTS04, EMONO, PSRAT, EN3PUFA, EN6PUFA, 

EMONUNS, ESATFAT, EFAT, EPOLYUNS, ETRANSFA, ESATRAN, 

FEMONO, FEN3, FEN6P, FEMONO, FESAT, FEFAT, FEPUFA, 

FETRANS 

Sugary foods ADFSG011-112; ADSUG011-112

Figure 3.13 Multipliers used to carry data into SPSS from SIR as integers 

Multipliers for dietary record data 

Variable type Multiplier used 

Nutrients 

Foods* 

x 10,000 

x 10 

* This excludes the derived fruit and vegetable variables, where no multiplier was applied. 

No multipliers were used for physical measurements or urinary or blood analyte data. These 

were carried into SPSS from SIR as required for analysis, and not multiplied to become 

integers.

Figure 3.14 Details of nutrients measured and units 

Variable Nutrient 

number 

Units 

01 water (g) 

02 Sugars (g) total sugars, expressed as monosaccharide 

03 Starch (g) expressed as monosaccharide 

04 Dietary fibre (g) expressed as modified Southgate method 1 

46 non-starch polysaccharides (g) expressed as Englyst method 2 

06 Energy (kJ) (17 x protein) + (37 x fat) + (16 x carbohydrate) + (29 x 

alcohol) 

05 Energy (kcal) (4 x protein) + (9 x fat) + (3.75 x carbohydrate) + (7 x 

alcohol) 

07 Protein (g) 

55 Nitrogen (g) 

08 Fat (g) 

09 Carbohydrate (g) sum of sugars plus starch, expressed as 

monosaccharide equivalent 

10 Alcohol (g) 

11 Sodium (mg) 

12 Potassium (mg) 

13 Calcium (mg) 

14 Magnesium (mg) 

15 Phosphorus (mg) 

16 Iron (mg) 

51 haem iron (mg) 

52 non-haem iron (mg) 

17 Copper (mg) 

18 Zinc (mg) 

19 Chloride (mg) 

20 Iodine (µg) 

47 Manganese (mg) 

21 Retinol (µg) all trans retinol equivalents 

22 total carotene (µg) ß-carotene equivalents 

49 α-carotene (µg) 

48 ß-carotene (µg) 

50 ß-cryptoxanthin (µg) 

24 Thiamin (mg) 

25 Riboflavin (mg) 

26 niacin equivalent (mg) niacin + (tryptophan / 60) 

29 vitamin B6 (mg) 

30 vitamin B12 (µg) 

31 Folate (µg) 

32 Pantothenic acid (mg) 

33 Biotin (µg) 

27 Vitamin C (mg) 

23 Vitamin D (µg) 

28 Vitamin E (mg) α-tocopherol equivalents 

fatty acids 

34 Saturated (g) 

35 cis monounsaturated (g) 

36 cis n-3 polyunsaturated (g) 

37 cis n-6 polyunsaturated (g) 

38 trans fatty acids (g)

Variable 

number 

Nutrient Units 

39 Cholesterol (mg) 

40 

Sugars 

Glucose (g) 

41 Sucrose (g) 

42 Fructose (g) 

43 Lactose (g) 

44 Maltose (g) 

45 other sugars (g) includes oligosaccharides 

53 non-milk extrinsic sugars (g) includes all sugars in fruit juices, table sugar, honey, 

sucrose, glucose and glucose syrups added to food + 

50% of the sugars in canned, stewed, dried or preserved 

fruits 3 . 

54 Intrinsic and milk sugars (g) includes all sugars in fresh fruit and vegetables + 

50% of the sugars in canned, stewed, dried or preserved 

fruits + lactose in milk. 

References 

1 Southgate DAT. Dietary fibre analysis and food sources. Am J Clin Nutr 1978; 31: Suppl S107-110. 

2 Englyst HN and Cummings JH. An improved method for the measurement of dietary fibre as the nonstarch 

polysaccharides in plant foods. J Assoc Off Anal Chem 1988; 71: 808-814. 

3 Buss DH, Lewis J and Smithers G. Non-milk extrinsic sugars. J Hum Nutr Diet 1994; 7: 87.

Figure 3.15 Specification for variables based on food energy (i.e. excluding 

energy from alcohol) 

1. Derive total daily food energy: 

• TDEFSC: incl. supplements, kcals 

• TDEFC: excl. supplements, kcals 

• TDEFSJ: incl. supplements, kJ 

• TDEFJ: excl. supplements, kJ 

TDEFSC: = energy in kcals from all food items on day in all food groups except 

47 - 49 

TDEFSJ: = energy in kJ from all food items on day in all food groups except 

47 - 49 

TDEFC: = energy in kcals from all food items on day in all food groups except 

47 - 49 and 54 

TDEFJ: = energy in kJ from all food items on day in all food groups except 

47 - 49 and 54 

2. Sum daily intakes for 7 days to give weekly intakes for all 4 variables (in 

flight). 

3. Derive average daily intake variables: 

• ADEFSC, ADEFC, ADEFSJ, ADEFJ 

4. Compute variables for % food energy from selected nutrients using 

ADEFSC: 

total fat FEFAT 

protein FEPROT 

carbohydrate FECARB 

starch FESTAR 

total sugars FESUG 

n-3 PUFA FEN3 

n-6 PUFA FEN6 

n-3 + n-6 PUFA FEPUFA 

mono-unsaturated fats FEMONO 

saturated fats FESAT 

non milk extrinsic sugars FENMES 

intrinsic milk sugars, and starch FEIMSS 

trans fatty acids FETRANS 

1

Figure 3.16 Blood and urinary analyte variable names and number of results 

Analyte SIR/SPSS variable 

name (alphabetical 

order) 

No. of 

results* 

Basophil count BASO 1091 

Blood glutathione peroxidase BGPX 1271 

Blood mercury BHG 1317 

Blood selenium BLDSE 1316 

Eosinophil count EOSIN 1279 

Adjusted eosinophil count ADJEOSIN 1269 

Erythrocyte aspartate transaminase activation coefficient EAATAC 1301 

Erythrocyte glutathione reductase activation coefficient EGRAC 1301 

Erythrocyte transketalose basal activity ETKB 1301 

Erythrocyte transketalose activation coefficient ETKAC 1297 

Haematocrit HCT 1317 

Adjusted haematocrit** ADJHCT 1307 

HB haemoglobin HB 1317 

Adjusted HB haemoglobin** ADJHB 57 

Iron % saturation PSAT 1289 

Lymphocyte count LYMPH 1280 

Mean cell haemoglobin MCH 1317 

Adjusted mean cell haemoglobin** ADJMCH 57 

Mean cell haemoglobin concentration MCHC 1316 

Adjusted mean cell haemoglobin concentration** ADJMCHC 1306 

Mean cell volume MCV 1317 

Adjusted mean cell volume** ADJMCV 1307 

Monocyte count MONO 1280 

Neutrophil count NEUT 1280 

Plasma α-antichymotrypsin PACT 1248 

Plasma α-carotene PACAR 1191 

Plasma α-cryptoxanthin ACRYPT 1191 

Plasma α-tocopherol PATOC 1191 

Plasma β-carotene PBCAR 1191 

Plasma β-cryptoxanthin PBCRY 1191 

Plasma γ-tocopherol PGTOC 1191 

Adjusted plasma γ-tocopherol** ADJPGTOC 21 

Plasma 25-hydroxy vitamin D POHD 1296 

Plasma creatinine PCREAT 1248 

Plasma HDL cholesterol PHDL 1272 

Plasma iron PFE 1294 

Plasma lutein + zeaxanthin PXANTH 1191 

Plasma lycopene PLYCO 1191 

Plasma non-HDL cholesterol PNONHDLC 1273 

Plasma retinol PRET 1191 

Plasma retinyl palmitate PRETP 1191 

Adjusted plasma retinyl palmitate** ADJPRETP 21 

Plasma selenium PSE 1306 

Plasma total cholesterol PTC 1273 

Plasma total homocysteine PTHCY 1248 

Plasma total iron binding capacity PTIBC 1290 

Plasma vitamin C PVITC 1234 

Platelet count PLAT 1314 

Adjusted platelet count** ADJPLAT 1304 

Mean platelet volume MPV 1267 

Adjusted mean platelet volume** ADJMPV 1258 

Red blood cell count RBC 1317 

Red cell distribution width RDW 1317

Adjusted red cell distribution width** ADJRDW 1307 

Red cell folate RCFOL 1315 

Adjusted red cell folate** ADJRCFOL 1305 

Red cell selenium RCSE 1316 

Serum B12 SB12 1297 

Serum ferritin SFERR 1299 

Adjusted serum ferritin** ADJSFERR 1289 

Serum folate SFOL 1312 

Adjusted serum folate** ADJSFOL 1302 

Total cholesterol to HDL cholesterol ratio PTC_PHDL 1271 

White cell count WBC 1316 


Urine creatinine UCREAT 1458 

Urinary fluoride UFL 1457 

Urinary PABA UPABA 71 

Urine potassium UK 1458 

Urine potassium : creatinine ratio UK_CREAT 1458 

Urine sodium UNA 1457 

Urine sodium : creatinine ratio UNA_CREA 1457 

Urinary urea UUREA 1458 

* The number of results given reflect the number of cases where a value for this analyte was achieved. This may 

not reflect the number of results depicted in analytical tables due to post-hoc validation of the data. 

** Adjusted values are values that take into account delays in the receipt of samples and where these exist for a 

particular case should be used instead of the original values (that is, if a value is available for ADJHB then in 

analysis this should replace the value for that case at HB). Variables applying the adjustment values are given in 

the dataset, BLOOD ANALYES.SAV.

Figure 3.17 Blood analytes in priority order for analysis, and urine analytes 



Haematology 

Haemoglobin concentration g/dl * 

Red blood cell count x 10 12 /l * 

Haematocrit l/l * 

Mean cell volume fl * 

Mean cell haemoglobin pg * 

Mean cell haemoglobin concentration g/dl * 

Red cell distribution width % n/a 

Platelet count x 10 9 /l * 

White cell count x 10 9 /l * 

Neutrophil count x 10 9 /l * 

Lymphocyte count x 10 9 /l * 

Monocyte count x 10 9 /l * 

Eosinophil count x 10 9 /l * 

Basophil count x 10 9 /l * 

Serum folate nmol/l x 0.441 µg/l 

Red cell folate nmol/l x 0.441 µg/l 

Serum vitamin B12 pmol/l x 1.357 ng/l 

Serum ferritin µg/l * 

Blood mercury nmol/l x 0.201 µg/l 

Plasma selenium µmol/l x 0.079 mg/l 

Red cell selenium µmol/l x 0.079 mg/l 

Plasma 25-hydroxyvitamin D nmol/l x 0.400 µg/l 

Blood lipids 

Plasma total cholesterol mmol/l x 0.387 g/l 

Plasma high density lipoprotein cholesterol mmol/l x 0.387 g/l 

Non-HDL cholesterol mmol/l x 0.387 g/l 

Plasma iron µmol/l x 55.8 µg/l 

Plasma total iron binding capacity µmol/l x 55.8 µg/l 

Plasma iron % saturation µmol/l n/a 

Plasma retinol µmol/l x 0.286 mg/l 

Plasma retinyl palmitate µmol/l x 0.525 mg/l 

Plasma α-tocopherol µmol/l x 0.552 mg/l 

Plasma γ-tocopherol µmol/l x 0.417 mg/l 

Plasma α-cryptoxanthin µmol/l x 0.552 mg/l 

Plasma β-cryptoxanthin µmol/l x 0.552 mg/l 

Plasma lycopene µmol/l x 0.537 mg/l 

Plasma lutein + zeaxanthin µmol/l x 0.569 mg/l 

1



Plasma α-carotene µmol/l x 0.537 mg/l 

Plasma β-carotene µmol/l x 0.537 mg/l 

Plasma vitamin C µmol/l x 0.176 mg/l 

Plasma creatinine µmol/l x 0.113 mg/l 

Erythrocyte transketolase: 

basal activity µmol/g Hb/min * 


Erythrocyte glutathione reductase 


Erythrocyte aspartate aminotransferase 


Plasma α1-antichymotrypsin g/l * 

Whole blood glutathione peroxidase nmol/mg Hb/min* 


Urine sodium mmol/l x 23.0 mg/l 

Urine potassium mmol/l x 39.1 mg/l 

Urine creatinine mmol/l x 113 mg/l 

Urine sodium:creatinine ratio ratio n/a 

Urine potassium:creatinine ratio ratio n/a 

Urine urea mmol/l x 60.1 mg/l 

Urine fluoride µmol/l x 19.0 µg/l 

* Conversion not possible or not appropriate. 

n/a : not applicable. 

2

Figure 3.18 Variable names for the physical measurements 

Measurements Record - completed by interviewers 

This section gives the variable names for the measurements record; see Appendix A of the 

Technical Report for the measurements schedule M1. 

1. Weight All 

WEIGHT 

RECORD 

a. WhyNWe If code 2 at Weight 

2. DateWe If code 1 at Weight 

Did you take a weight measurement for this respondent? 

Yes .................................................................................... 1 

No ...................................................................................... 2 

IF MEASUREMENT NOT MADE PLEASE GIVE REASONS 


Attempted, unsuccessful .................................................. 1 

Not attempted, refused …………………………………....... 2 

Not attempted, chairfast/bedfast.......…….......................... 3 

Equipment failure/unavailable …....................................... 4 

ENTER DATE WEIGHT MEASURED 

_ _ . _ _ . _ _ _ _ (date format variable) 

a. AgeWt If code 1 at Weight 

[Hidden variable calculated within program] 

Age of respondent on date weight measured 

19..64 

3. ResultW1 - If code 1 at Weight 

ResultW2 

WEIGHT - 2 MEASUREMENT (KILOGRAMS) 

000.1..999.7 

1

a. DvWeight If code 1 at Weight 


Average result of ResultW1 and ResultW2 

000.1..999.7 

4. Scales1- If code 1 at Weight 

Scales2 


Scales placed on: 

5. Clothes If code 1 at Weight 

Uneven floor ..................................................................... 1 

Carpet .............................................................................. 2 

Neither ............................................................................. 3 

CODE 

Clothing record completed by respondent ……………....... 1 

Clothing record refused - interviewer completed .............. 2 

No clothing record ............................................................ 3 

a. MWear1- If code 1 at Weight and code 1 at Sex for respondent and 

Mwear10 code 1 or 2 at Clothes 

RECORD ITEMS TICKED ON THE CLOTHING RECORD 


Vest ................................................................................. 1 

Pair of socks .................................................................... 2 

Pants or briefs ................................................................. 3 

T-shirt .............................................................................. 4 

Shirt ................................................................................. 5 

Tie ................................................................................... 6 

Trousers or jeans ............................................................. 7 

Shorts .............................................................................. 8 

Belt ................................................................................... 9 

Jumper or sweatshirt ........................................................ 10 

Something else not on the list (Specify at next question) .. 11 

ai. Moth If code 11 at MWear1-Mwear10 

SPECIFY OTHER ITEM(S) ENTERED ON CLOTHING RECORD 

2

. Wwear1- If code 1 at Weight and code 2 at Sex for respondent and 

Wwear18 code 1 or 2 at Clothes 

RECORD ITEMS TICKED ON THE CLOTHING RECORD 


Vest ................................................................................. 1 

Pair of socks .................................................................... 2 

Stockings or tights ........................................................... 3 

Pants or knickers or briefs ............................................... 4 

Bra ................................................................................... 5 

Suspender belt ................................................................ 6 

Petticoat or slip ................................................................ 7 

Blouse .............................................................................. 8 

T-shirt .............................................................................. 9 

Skirt .................................................................................. 10 

Trousers or jeans ............................................................. 11 

Leggings .......................................................................... 12 

Shorts ............................................................................... 13 

Belt ................................................................................... 14 

Dress ................................................................................ 15 

Jumper ............................................................................. 16 

Cardigan ........................................................................... 17 

Something else not on the list (Specify at next question) .. 18 

bi. WOth If code 18 at Wwear1-Wwear18 

6. UnusualW If code 1 at Weight 

SPECIFY OTHER ITEM(S) ENTERED ON CLOTHING RECORD 

RECORD 

Were there any unusual circumstances? 

Yes .................................................................................... 1 

No ...................................................................................... 2 

a. Whyunus1- If code 1 at UnusualW 

Whyunus3 

CODE UNUSUAL CIRCUMSTANCES 


Wearing heavy clothes or shoes ...................................... 1 

Other person did weighing ............................................... 2 

Other (Specify at next question) ....................................... 3 

b. OthunusW If code 3 at Whyunus1-Whyunus3 

SPECIFY OTHER UNUSUAL CIRCUMSTANCE(S) 

3

7. Rely If code 1 at Weight 

RECORD 

a. Relyexp If code 2 at Rely 

Do you consider this weight measurement to be reliable? 

Yes .................................................................................... 1 

No ...................................................................................... 2 

EXPLAIN WHY WEIGHT MEASUREMENT IS NOT RELIABLE 

4

1. Height All 

HEIGHT 

RECORD 

Was respondent's height measured? 

a. WhynHe If code 2 at Height 

2. DateHe If code 1 at Height 

Yes .................................................................................... 1 

No ...................................................................................... 2 

IF MEASUREMENT NOT MADE PLEASE GIVE REASON 


Attempted, but unsuccessful ............................................. 1 

Not attempted, refused …………………………………....... 2 

Not attempted, chairfast/bedfast....................................…. 3 

Equipment failure/unavailable …....................................... 4 

ENTER DATE HEIGHT MEASURED 

a. AgeHt If code 1 at Height 



Age of respondent on date height measured (years) 


3. ResultH1 - If code 1 at Height 

ResultH2 

HEIGHT - 2 MEASUREMENTS (cm) 

000.1..999.7 

a. DvHeight If code 1 at Height 


Average result of ResultH1 and ResultH2 

000.1..999.7 

5

. DvMetres If code 1 at Height 


Height calculated in metres 

000.01..999.97 

4. UnusualH If code 1 at Height 

RECORD 


Yes .................................................................................... 1 

No ...................................................................................... 2 

a. Whyunus4- If code 1 at UnusualH 

Whyunus10 



Affected by hairstyle ......................................................... 1 

Wearing turban ................................................................. 2 

Posture: back not straight ................................................. 3 

Posture: legs not straight .................................................. 4 

Unable to stand still/uncooperative …............................... 5 

Other person made measurement .................................... 6 


b. OthunusH If code 7 at Whyunus4-Whyunus10 

5. RelyH If code 1 at Height 

SPECIFY OTHER CIRCUMSTANCE(S) 

RECORD 

a. RelyexpH If code 2 at RelyH 

Do you consider this height measurement to be reliable? 

Yes .................................................................................... 1 

No ...................................................................................... 2 

EXPLAIN WHY HEIGHT MEASUREMENT IS NOT RELIABLE 

6

1. Waist ALL 

WAIST AND HIP CIRCUMFERENCE 

RECORD 

a. WhynHip If code 2 at Waist 

2. DateHip If code 1 at Waist 

a. AgeHip If code 1 at Waist 

Were respondent's waist and hip circumferences measured? 

Yes .................................................................................... 1 

No ...................................................................................... 2 

IF MEASUREMENT(S) NOT MADE PLEASE GIVE REASON 


Attempted, unsuccessful ................................................. 1 

Not attempted, refused …………………........................... 2 

Not attempted, chairfast/bedfast ...............................…... 3 

ENTER DATE WAIST AND HIP MEASURED 


[Hidden variable calculated within program ] 

Age of respondent on date waist and hips measured (years) 


3. ResWais1 - If code 1 at Waist 

ResWais2 

WAIST CIRCUMFERENCE - 2 MEASUREMENTS (CM) 

20.00..300.00 

a. DvResWai If code 1 at Waist 


Average result of ResWais1 and ResWais2 

20.00..300.00 

4. ResHip1 - If code 1 at Waist 

ResHip2 

HIP CIRCUMFERENCE - 2 MEASUREMENTS (CM) 

20.00..300.00 

7

a. DvResHip If code 1 at Waist 


Average result of ResHip1 and ResHip2 

20.00..300.00 

5. Unusalwh If code 1 at Waist 

RECORD 


Yes .................................................................................... 1 

No ...................................................................................... 2 

a. Whyunwh1 - If code 1 at Unusalwh 

Whyunwh5 



Clothing thickness different at waist and hips .................. 1 

Posture difficulty .............................................................. 2 

Uncooperative/would not keep still ……............................ 3 

Other person made measurement ................................... 4 


b. Othunuwh If code 5 at Whyunwh1-Whyunwh5 

6. Relywai If code 1 at Waist 

SPECIFY OTHER UNUSUAL CIRCUMSTANCE(S) 

RECORD 

a. Rexpwai If code 2 at Relywai 

7. Relyhip If code 1 at Waist 

Do you consider this waist measurement to be reliable? 

Yes .................................................................................... 1 

No ...................................................................................... 2 

EXPLAIN WHY WAIST MEASUREMENT IS NOT RELIABLE 

RECORD 

Do you consider this hip measurement to be reliable? 

Yes .................................................................................... 1 

No ...................................................................................... 2 

8

a. Rexphip If code 2 at Relyhip 

EXPLAIN WHY HIP MEASUREMENT IS NOT RELIABLE 

9

BLOOD PRESSURE 

1. BPCON BLOOD PRESSURE CAN ONLY BE MEASURED IF THE 

FOLLOWING = YES 

2. BP If code 1 at BPCON 

Consent to take measurement given (Z3) ........................ 1 

No to all the above ........................................................... 2 

RECORD 

a. WhynoBP If code 2 at BP 

3. Eatdrun1 - If code 1 at BP 

Eatdrun4 

ASK 

4. DateBP If code 1 at BP 

a. AgeBP If code 1 at BP 

Was a blood pressure measurement achieved? 

Yes .................................................................................... 1 

No ...................................................................................... 2 

IF MEASUREMENT NOT MADE PLEASE GIVE REASON 


Attempted, unsuccessful .................................................. 1 

Not attempted, consent withdrawn …………………………. 2 

Equipment failure or unavailable ...................................... 3 

Can I just check, have (you) eaten or drunk anything or had a cigarette 

in the last 30 minutes? 

Yes, eaten.......................................................................... 1 

Yes, drunk something......................................................... 2 

Yes, had a cigarette........................................................... 3 

No, none of the above ........................................................ 4 

ENTER DATE BP MEASURED 



Age of respondent on date BP measured (years) 


10

5. StaTimBP If code 1 at BP 

ENTER TIME FIRST BP MEASUREMENT MADE (24 HOUR CLOCK) 

0000..2359 

6. Map - Map3 If code 1 at BP 

MEAN ARTERIAL PRESSURE - 3 READINGS (mmHg) 

001..997 

7. Systol - Systol3 If code 1 at BP 

SYSTOLIC PRESSURE - 3 READINGS (mmHg) 

001..997 

8. Pulse - Pulse3 If code 1 at BP 

PULSE RATE - 3 READINGS (BPM) 

001..997 

9. Diastol - Diastol3 If code 1 at BP 

DIASTOLIC PRESSURE - 3 READINGS (mmHg) 

001..997 

10. D6Chka If code 1 at BP 

RECORD 

a. Report1 If code 1 at D6Chka 

Are all three systolic readings equal to or above 160 mmHg? 

Yes .................................................................................... 1 

No ...................................................................................... 2 

All three systolic readings were above 160 mmHg. 

RECORD 

Have you reported this result to GP & (survey doctor)? 

Yes .................................................................................... 1 

No ...................................................................................... 2 

11

11. D6Chkb If code 1 at BP 

RECORD 

a. Report2 If code 1 at D6Chkb 

Are ALL THREE DIASTOLIC readings equal to or above 95mmHg? 

Yes .................................................................................... 1 

No ...................................................................................... 2 

All three diastolic readings were above 95mmHg. 

RECORD 

12. Cuff If code 1 at BP 

Have you reported this result to GP & (survey doctor)? 

Yes .................................................................................... 1 

No ...................................................................................... 2 

CODE CUFF SIZE USED 

13. DifCuff If code 1 at BP 

Large adult size ............................................................... 1 

Adult size ......................................................................... 2 

Small adult size ............................................................... 3 

RECORD 

Were there any difficulties in fitting or wrapping cuff? 

Yes .................................................................................... 1 

No ...................................................................................... 2 

a. Cuffdif1 - If code 1 at DifCuff 

Cufdiff3 

CODE DIFFICULTIES 


Conical shaped arm ......................................................... 1 

Obese arm: correct circumference cuff too deep ............. 2 

Other difficulties with the cuff (Specify at next question) ... 3 

b. Cuffspec If code 3 at Cuffdif1 -Cufdiff3 

SPECIFY OTHER DIFFICULTY 

12

14. UnCirc If code 1 at BP 

RECORD 


Yes ………………….................................................. 1 

No ………………...................................................... 2 

a. Circ1 - If code 1 at Uncirc 

Circ3 



Person was upset or anxious or nervous ...........………... 1 

Dinamap system error no. 844 - excessive movement ..... 2 

Right arm unavailable, taken from left arm ...................... 3 

Other (Specify at next question) ...................................... 4 

b. Othcirc If code 4 at Circ1 - Circ3 

15. RelyBp If code 1 at BP 

SPECIFY OTHER SPECIAL CIRCUMSTANCES 

RECORD 

a. Rexpbp If code 2 at Relybp 

Do you consider this blood pressure measurement to be reliable? 

Yes .................................................................................... 1 

No ...................................................................................... 2 

EXPLAIN WHY BLOOD PRESSURE MEASUREMENT IS NOT 

RELIABLE 

13

1. Didbld All 

BLOOD SAMPLE 

a. Whynobld If code 2 at DidBld 

2. Datebld If code 1 at DidBld 

Did respondent agree to have a blood sample taken? 

Yes .................................................................................... 1 

No ...................................................................................... 2 

SPECIFY REASONS FOR REFUSAL TO BLOOD SAMPLE 

ENTER DATE BLOOD VISIT 


a. AgeBld If code 1 at DidBld 


Age of respondent on date of blood visit 


3. StartTime If code 1 at DIdBld 

ENTER TIME AT START OF BLOOD VISIT (24HR CLOCK) 

0000..2359 

4. Bleed If code 1 at DidBld 

PHLEBOTOMIST TO ASK 

5. Blddrug If code 1 at DidBld 

Has respondent ever been told he/she has a clotting or bleeding 

disorder? 

Yes .................................................................................... 1 

No ...................................................................................... 2 

PHLEBOTOMIST TO ASK 

Is the respondent taking anti-coagulant drugs? 

Yes .................................................................................... 1 

No ...................................................................................... 2 

14

6. BlProb If code 2 at Bleed AND code 2 at BldDrug 

PHLEBOTOMIST TO RECORD 

a. Whatpr If code 1 at BlProb 

Was there a problem with taking the blood sample? 

Yes .................................................................................... 1 

No ...................................................................................... 2 

SPECIFY PROBLEM 

7. Bldcon If Code 2 at Bleed and Code 2 at Blddrug 

CODE 

a. Whyconrf If code 2 at BldCon 

8. BldTake If Code 1 at BldCon 

Consent to give blood sample was given ……………........ 1 

Consent to give blood was refused ………......................... 2 

Consent to give blood does not apply to respondent ……… 3 

SPECIFY REASONS FOR REFUSAL TO CONSENT TO BLOOD 

SAMPLE 

Was blood taken from this respondent? 

Blood was taken from this respondent ……….………........ 1 

Blood refused even though consent given ……………...... 2 

Blood sample attempted but unable to take/complete …… 3 

9. BlTry If codes 2 or 3 at Bldtake 

RECORD 

Number of attempts made to obtain sample: 

None ................................................................................ 1 

One .................................................................................. 2 

Two .................................................................................. 3 

15

a. Why noatt If code 1 at BlTry 

RECORD 

Reason did not attempt to obtain sample: 

No suitable vein ............................................................... 1 

Respondent refused ….................................................... 2 

Respondent too upset or nervous ................................... 3 

Other (please specify at next question)............................... 4 

b. WhyNOth If code 4 at WhyNAtt 

SPECIFY REASONS WHY NO ATTEMPT MADE TO TAKE BLOOD 

c. WhyAtt If code 3 at BldTake AND codes 2 or 3 at BlTry 

RECORD 

d. WhyAttO If code 3 at WhyAtt 

Reason why attempt made but unsuccessful. 

Respondent in discomfort/distress..................................... 1 

Vein collapsed ……………………..................................... 2 

Other (please specify at next question)............................... 3 

SPECIFY WHY ATTEMPT TO TAKE BLOOD UNSUCCESSFUL 

10. Volume If codes 2 or 3 at BlTry 

RECORD 

Volume of blood obtained (ml) - maximum 30 ml 

01..30 

11. WhenBl If codes 2 or 3 at BlTry 

Was blood taken/attempted from this respondent during the diary 

keeping period? 

During diary keeping........................................................... 1 

After diary keeping completed............................................. 2 

Diary not kept …………………………………………………..3 

12 Phleprob If codes 1 or 3 at BldTake 

RECORD 

Any other problems reported by the phlebotomist? 

Yes .................................................................................... 1 

No ...................................................................................... 2 

16

a. Whatprob If code 1 at Phleprob 

13. Anyelse If code 1 at BldCon 

RECORD PROBLEMS REPORTED BY PHLEBOTOMIST 1 

RECORD 

a. Elsewhat If code 1 at Anyelse 

14. EndTime If code 1 at BldCon 

Any problems or unusual circumstances you (the interviewer) wish to 

note? 

Yes .................................................................................... 1 

No ...................................................................................... 2 

RECORD PROBLEMS AND UNUSUAL CIRCUMSTANCES 2 

ENTER TIME AT END OF BLOOD VISIT (24HR CLOCK) 

0000..2359 

1 

Problems reported by the phlebotomist were recorded on the paper measurement schedule (M1) but 

not coded. 

2 

Problems and unusual circumstances reported by the interviewer were recorded on the paper 

measurement schedule (M1) but not coded. 

17

1. DidTap ALL 

TAP WATER SAMPLE 

a. WhynoTap If code 2 at DidTap 

2. Tapprob If code 1 at DidTap 

Did you take a tap water sample from this address? 

Yes .................................................................................... 1 

No ...................................................................................... 2 

REASONS FOR NOT TAKING TAP WATER SAMPLE 

Were there any problems taking the tap water sample? 

Yes .................................................................................... 1 

No ...................................................................................... 2 

a. TapTak If code 2 at TapProb 

3. TapPak If code 1 at DidTap 

a. PakProb If code 2 at TapPak 

WHAT WERE THE PROBLEMS IN TAKING THE TAP WATER 

SAMPLE? 

Were there any problems in posting or packing the tap water sample? 

Yes .................................................................................... 1 

No ...................................................................................... 2 

WHAT WERE THE PROBLEMS IN POSTING AND PACKING THE 

TAP WATER SAMPLE? 

18

1. UrinBCon All 

URINE SAMPLE 

RECORD 

Agreed to make 24-hour urine collection and full 

collection made..………………………………………………. 1 

Agreed to make 24-hour urine collection but full 

collection not made............................................................. 2 

Refused to make 24-hour urine collection.......................... 3 

a. Whyno201- If codes 2 or 3 at UrinBCon 

Whyno211 

Respondent pregnant (INELIGIBLE) .......................……... 1 

Respondent menstruating - alternative collection could 

not be made ........................………………………………… 2 

Not attempted, chairfast/bedfast........................………….. 3 

Respondent too unwell to provide sample .......................... 4 

Respondent too embarrassed at idea of providing sample..5 

Respondent not like idea of having bottle of urine in 

house ……………………………………............................ 6 

Urine sample lost for some reason e.g. spillage ................ 7 

Urine sample incomplete (PLEASE SPECIFY) .................. 8 

Not attempted, refusal ........................……………………… 9 

Equipment failure .............………………………….............10 

Other reason (PLEASE SPECIFY) ...........………..............11 

b. Othurinb If code 8 ot 11 at Whyno201 - Whyno211 

SPECIFY WHY NO URINE COLLECTION OR COLLECTION 

INCOMPLETE 

2. UStart If code 1 at UrinBCon 

ENTER DATE 24-HOUR URINE COLLECTION STARTED 


a. Ageurin If code 1 at UrinBCon 


Age of respondent when urine collection started 


19

3. Timfirst If code 1 at UrinBCon 

ENTER TIME OF FIRST URINE COLLECTION IN 

HOURS AND MINUTES 

USE 24 HOUR CLOCK 

0000..2359 

4. TimLastB If code 1 at UrinBCon 

ENTER TIME OF LAST URINE COLLECTION IN 

HOURS AND MINUTES 

USE 24 HOUR CLOCK 

0000..2359 

5. Uend If code 1 at UrinBCon 

ENTER DATE 24-HOUR URINE COLLECTION ENDED 


6. Udurat If code 1 at UrinBCon 


Duration of urine collection (Hours) 

7. Wt1- If code 1 at UrinBCon 

Wt2 

WEIGHT OF 24-HOUR COLLECTION - 2 MEASUREMENTS 

(KILOGRAMS) 

000.01..999.97 

a. DVUrin If code 1 at UrinBCon 


Average result of Wt1 and Wt2 

000.01..999.97 

7. UrinWhe If code 1 at UrinBCon 

Was the 24-hour urine collection made during the 7-day diary keeping 

period or after diary keeping completed? 

During diary keeping........................................................... 1 

After diary keeping completed............................................. 2 

Diary not kept …………………………………………………..3 

20

8. PrbUrinB If code 1 at UrinBCon 

Were there any problems in making the collection? 

Yes .................................................................................... 1 

No ...................................................................................... 2 

a. UrinPrbB If code 1 at PrbUrinB 

SPECIFY PROBLEMS IN MAKING COLLECTION 

9. WeiPrb If code 1 at UrinBCon 

a. PrbWei If code 1 at WeiPrb 

Were there any problems in weighing the collection? 

Yes .................................................................................... 1 

No ...................................................................................... 2 

SPECIFY PROBLEMS IN WEIGHING COLLECTION 

10. Whosamp If code 1 at UrinBCon 

Who took the sub-samples from the urine collection? 

Respondent (supervised) .................................................. 1 

Respondent (not supervised) .............................................2 

Interviewer........................................................................... 3 

11. SampPrb If code 1 at UrinBCon 

Were there any problems in taking sample from the collection? 

Yes .................................................................................... 1 

No ...................................................................................... 2 

a. PrbSamp If code 1 at SampPrb 

SPECIFY PROBLEMS IN TAKING SAMPLE 

12. PrbPostB If code 1 at UrinBcon 

Were there any problems in packing and posting the sample? 

Yes .................................................................................... 1 

No ...................................................................................... 2 

a. PostPrbB If code 1 at PrbPostB 

SPECIFY PROBLEMS PACKING OR POSTING SAMPLE 

21

1. Bowel All 

BOWEL MOVEMENT RECORD 

Interviewer: was a bowel movement record kept? 

Full 7-day bowel movement record..................................... 1 

Some but not all days recorded…....................................... 2 

No bowel movement diary kept ……………………………… 3 

2. DayB - If codes 1 or 2 at Bowel 

DayB7 

RECORD DAY OF THE WEEK 

3. Bmove - If codes 1 or 2 at Bowel 

Bmove7 

ENTER NUMBER OF BOWEL MOVEMENTS RECORDED FOR 

EACH DAY 

0..8 

22

1. NHSCon All 

NHS NUMBER 

Did respondent consent to being flagged on NHSCR (Z5)? 

Yes .................................................................................... 1 

No ...................................................................................... 2 

2. ProvNHS If code 1 at NHSCon 

Did this respondent provide NHS number? 

Yes .................................................................................... 1 

No ...................................................................................... 2 

a. NhsNo If code 1 at ProvNHS 

NOW ENTER THE NHS NUMBER FROM NHSCR CONSENT FORM 

(Z5) 

23

Appendix A 

Specifications for SIR and SPSS derived 

variables

Appendix A List of figures 

Derived variables – interview data 

Figure A.1 SIR derived variable: specification for age variables 

Figure A.2 SIR derived variable: specification for region variables 

Figure A.3 SIR derived variable: specification for household type variables 

Figure A.4 SPSS common derived variables listed 

Figure A.5 SPSS derived variable: specifications for derived variables for initial interview 

Figure A.6 SPSS derived variable: main interview respondent 

Derived variables – physical measurements 

Figure A.7 SPSS derived variable specifications: physical measurements and body size 

indicators 

Derived variables – physical activity diary data 

Figure A.8 SPSS physical activity derived variables listed 

Figure A.9 SPSS syntax for Calculated Activity Score (CAS) 

Derived variables - Blood and urine analytes 

Figure A.10 SPSS derived variables: specifications for blood and urine analytes

Figure A1 Derived variable specification for age variables 

The following age variables need to be derived for each case and added to the SIR 

database. 

1 Method: 

• subtract date of event (in days) from date of birth (in days) 

• for each age derived variable take date of birth from variable Birth 

• divide by 365.25 

• store as decimal number of years 

2 Derived variables 

Variable label Variable name Date of event variable 

AGEINTD Age at dietary interview StartDat 

AGEDIET Age at diary IntDate 

AGEBP Age at BP DateBP 

AGEHT Age at height DateHe 

AGEWT Age at weight DateWe 

AGEHIP Age at waist hip DateHip 

AGEBLD Age at blood DateBld 

AGEUR Age at urine DateUrin 

3 Missing values 

set value dv = -9 

if non-response to whole event (e.g. blood not taken) 


if date of event = NA 


if rec type does not exist 

1

Figure A.2 Derived variable specification for region variables 

1 Method: 

1 

• SIU area number identifies region; area number (AREA) forms first 3-digits of case number 

(CASEID) 

2 Derived variables: 

Variable name: Region 

Variable label: REGION 

If AREA = 101, 102, 103, 104, 105, 106, 107 or 108 then REGION = 01 

If AREA = 127, 128, 129, 130, 131, 132, 133, 134, 135, 136, 137, 

138 or 139 then REGION = 02 

If AREA = 109, 110, 111, 112, 113, 114, 115, 116, 117, 118, 119, 120, 

121, 122, 123, 124, 125 or 126 then REGION = 03 

If AREA = 140, 141, 142, 143, 144, 145, 146, 147, 148, 149 or 150 then REGION = 04 

If AREA = 151, 152, 153, 154, 155, 156, 157, 158, 159, 160, 161, 162, 

163 or 164 then REGION = 05 


If AREA = 179, 180, 181, 182, 183, 184, 185, 186, 187, 188, 189, 

190, 191, 192, 193, 194, 195 or 196 then REGION = 07 

If AREA = 168, 169, 170, 172, 173, 176, 197, 200, 201, 202, 203, 204, 

205, 206, 207, 208, 209, 210, 211, 212, 213, 214, 215, 216, 217 or 299 then REGION = 08 

If AREA = 218, 219, 220, 221, 222, 223, 224, 225, 226, 227, 228, 229 

or 230 then REGION = 09 


If AREA = 239, 240, 241, 242, 243, 244, 245, 246, 247, 248, 249, 250, 

251 or 252 then REGION = 11 

REGION = 1 North 

Value label 

REGION = 2 Yorks & Humberside 

REGION = 3 North West 

REGION = 4 East Midlands 

REGION = 5 West Midlands

REGION = 6 East Anglia 

REGION = 7 London 

REGION = 8 South East 

REGION = 9 South West 

REGION = 10 Wales 

REGION = 11 Scotland 

Missing values: none 

Variable name: Regsumm 

Variable label: Region grouped 

If REGION = 1 then Regsumm = 2 











2 

Value label 

Regsumm = 1 Scotland 

Regsumm = 2 Northern 

Regsumm = 3 Central, South-West & Wales 

Regsumm = 4 London & South-East 

Missing values: none

Figure A.3 Household type classification for analysis in SPSS 

1 Method 

• identify whether respondent is living alone or with others 

• identify whether dependent children in household 

2 Derivation 

HHTYPE1: Household composition 1 

1 Living alone 

IF DMHSize = 1 

THEN HHTYPE1 = 1 

2. Living with spouse/ partner no dependent children 

IF (QTHCOMP.QHCOMP[Qhoh.Respdnt].Marstat = Marrlive) OR 

(QTHCOMP.QHCOMP[Qhoh.Respdnt].Livewith = Yes) OR 

(QTHCOMP.QHCOMP[Qhoh.Respdnt].Livewith = Samesex) 

AND (Numchild = 0) 


IF (QTHCOMP.QHCOMP[Qhoh.Respdnt].Marstat = Marrlive) OR 



AND (NumChild > 0) 

AND {any child in house does not belong to respondent} 

i.e is no-one in house aged < 16 who is related as 

(QTHRels.QHRels[1..10].R = Child) OR 

(QTHRels.QHRels[1..10].R = StChild) OR 

(QTHRels.QHRels[1..10].R = FChild) 

to Qhoh.Respdnt 


3. Living with other adults but no spouse and no dependent children 

IF DMHSIZE > 1 AND DMHSIZE = NumAdult 

AND (QTHCOMP.QHCOMP[Qhoh.Respdnt].Marstat Marrlive) OR 

(QTHCOMP.QHCOMP[Qhoh.Respdnt].Livewith = No) 


1

IF NUMCHILD > 0 

AND (QTHCOMP.QHCOMP[Qhoh.Respdnt].Marstat Marrlive) OR 

(QTHCOMP.QHCOMP[Qhoh.Respdnt].Livewith = No) 

AND {any child in house does not belong to respondent} 

i.e is no-one in house aged < 16 who is related as 





4. Living with dependent children with or without spouse 

IF NumChild > 0 

AND {a child in house DOES belong to respondent} 

i.e is someone in house aged < 16 who is related as 






HHTYPE2: Household composition 2 

1. Living alone 

IF HHTYPE1 = 1 THEN HHTYPE2 = 1 

2. Living with spouse/ partner no dependent children 


3. Living with other adults but no spouse and no dependent children 


4. Living with dependent children with spouse/partner 

IF (HHTYPE1 = 4) AND 

(QTHCOMP.QHCOMP[Qhoh.Respdnt].Marstat = Marrlive) OR 



HHTYPE2 = 4 

2

5. Living with dependent children no spouse/ partner 

IF (HHTYPE1 = 4) AND 

((QTHComp.QHComp[Qhoh.Respdnt].Marstat Marrlive) OR 

(QTHComp.QHComp[Qhoh.Respdnt].Livewith = No) THEN 

HHTYPE2 = 5 

3

Figure A.4 Respondent variables for analysis in SPSS 

1 Method 

• identify person number of respondent in household 

• impute demographic information for that person number to respondent variables 

2 Derivation 

Respdnt: Person number of respondent 

This is entered at the time of interview by the interviewer. Checks exist in the CAPI program to 

ensure that the correct person number is keyed and that this person meets eligibility criteria. 

1 Respsex: Sex of respondent 

RESPSEX := QTHCOMP.QHCOMP[QHoH.RESPDNT].SEX 

2 Respage: Age of respondent (years) 

RESPAGE := QTHCOMP.QHCOMP[QHoH.RESPDNT].DVAGE 

3 Respmar: Legal marital status of respondent 

RESPMAR := QTHCOMP.QHCOMP[QHoH.RESPDNT].MARSTAT 

4 Respwith: Whether respondent co-habiting 

RESPWITH:= QTHCOMP.QHCOMP[QHoH.RESPDNT].LIVEWITH 

5 Resphldr: Whether respondent owns or rents 

RESPHLDR:= QTHCOMP.QHCOMP[QHoH.RESPDNT].HHLDR

Figure A.5 SPSS derived variables: specifications for common demographic 

derived variables for initial interview 

This figure gives specifications for the following derived variables; these are the key 

analytical variables and are included on all .sav files: 

RAgegp Age group for respondent 

DVRecBen Whether household receiving benefits 

DVHrpsc3 Social class of household reference person 

1 Ragegp Age group of respondent 

RECODE 

respage 

(Lowest thru 24=1) (25 thru 34=2) (35 thru 49=3) (50 thru Highest=4) 

INTO ragegp . 

EXECUTE . 

2 DVRecBen Household receipt of benefits 

COUNT 

Countben = fcredit isupp iseek (1). 

EXECUTE . 

DO IF COUNTBEN >= 1. 

COMPUTE DVRECBEN = 1. 

ELSE IF COUNTBEN < 1. 

COMPUTE DVRECBEN = 2. 

END IF. 

EXECUTE . 

Var labels Dvrecben 'DV - receipt of any benefit'. 

Value labels Dvrecben 

1 'Receiving benefits' 

2 'Not in receipt of benefits'. 

3 DVHrpsc3 Social class of household reference person 

RECODE 

sc3 

(0.0=7) (1.0=Copy) (2.0=Copy) (3.1=Copy) (3.2=Copy) (4.0=Copy) 

(5.0=Copy) (6.0=7) (SYSMIS=7) INTO hrpsc . 

EXECUTE . 

RECODE 

hrpsc 

(1.0=1) (2.0=1) (3.1=1) (3.2=2) (4.0=2) (5.0=2) (7=-9) INTO dvhrpsc3. 

1

EXECUTE . 

Value labels DVhrpsc3 

1.0 'Non-manual' 

2.0 'Manual' 

-9 'DNA' 

2

Figure A.6 SPSS derived variable specifications: derived variables calculated from 

interview data 

Specifications are given for the following variables derived in SPSS: 

1 Drinks tea 

2 Drinks coffee 

3 Taking dietary supplements 

4 Use of salt 

5 Smoking behaviour 

6 Eating affected by being unwell during diary recording period 

7 Main diary keeper 

8 Drinking behaviour 

9 Household income - grouped 

10 Social class of head of household/ household reference person 

1 Dvtea Drinks tea 

DO IF (Tea = 1) . 

RECODE 

teaswee 

(1=1) (2=2) (3=3) INTO Dvtea . 

ELSE IF (Tea = 2) . 

RECODE 

Tea 

(2=4) INTO Dvtea . 

END IF. 

EXECUTE . 

Var labels DVTea 'DV - drinks tea'. 

Value labels DVTea 

-9 'DNA' 

1 'Drinks tea with sugar' 

2 'Drinks tea with artificial sweetener' 

3 'Drinks tea unsweetened' 

4 'Does not drink tea'. 

2 Dvcoffee Drinks coffee 

DO IF (Coffee = 1) . 

RECODE 

Cofswee 

(1=1) (2=2) (3=3) INTO DvCoffee . 

ELSE IF (Coffee = 2) . 

RECODE 

Coffee 

(2=4) INTO Dvcoffee . 

END IF. 

EXECUTE . 

Var labels DVCoffee 'DV - drinks coffee'. 

Value labels DVCoffee 

-9 'DNA' 

1 'Drinks coffee with sugar' 

2 'Drinks coffee with artificial sweetener' 

3 'Drinks coffee unsweetened' 

4 'Does not drink coffee'.

3 Dvsuppl Taking dietary supplements 

** uses variable vitamin for men & variables vitamin + folicA for women - calculate Dvsuppl 

** check cases where FolicA = 4 taking non-prescribed folic acid and then also mentioned at vitamins 

etc 

* (only applies to one case 130 01 - edited folica to reflect this, i.e. to 2) 

RECODE 

vitamin 

(ELSE=Copy) INTO dvsuppl . 

EXECUTE . 

IF (FolicA = 1) dvsuppl = 1. 

IF (FolicA = 4) dvsuppl = 1. 

EXECUTE . 

Var labels DVsuppl 'DV - taking supplements'. 

Value labels DVsuppl 

-9 'DNA' 

1 'Yes' 

2 'No'. 

4 DvSalck Salt used in cooking 

(Derived variable appears in XXXX.Sav) 

DO IF (saltcoo1 < 4) . 

RECODE 

saltcoo1 

(1=1) (2=1) (3=2) INTO dvsaluse . 

END IF . 

EXECUTE . 


RECODE 

saltcoo2 

(1=1) (2=1) (3=2) INTO dvsaluse . 

END IF . 

EXECUTE . 


RECODE 

saltcoo3 

(1=1) (2=1) (3=2) INTO dvsaluse . 

END IF . 

EXECUTE . 


RECODE 

saltcoo4 

(1=1) (2=1) (3=2) INTO dvsaluse . 

END IF . 

EXECUTE . 

variable label dvsaluse 'Uses salt in cooking'. 

add value labels dvsaluse 1'Salt added' 2'No salt added'.

5 Smoking behaviour 

a TOTCIGY Number of cigarettes smoked in a week. 

COMPUTE TOTCIGY=-9. 

DO IF DLYSMOKE GE 0 AND WENDSMOK GE 0. 

COMPUTE TOTCIGY=(DLYSMOKE*5) + (WENDSMOK*2). 

ELSE IF (DLYSMOKE = 99 or WENDSMOK = 99). 

COMPUTE TOTCIGY= -8. 

END IF. 

EXECUTE . 

var labels TOTCIGY 'Number of cigarettes smoked in a week'. 

value labels TOTCIGY 

(-9) 'DNA' 

(-8) 'DK/Refusal'. 

b CIGSADAY Number of cigarettes smoked per day. 

COMPUTE CIGSADAY = -9. 

RECODE TOTCIGY (-8=-8) INTO CIGSADAY. 

DO IF TOTCIGY GE 0. 

COMPUTE CIGSADAY = TOTCIGY/7. 

END IF. 

EXECUTE . 

VAR LABELS CIGSADAY 'Cigarettes smoked per day'. 

c CIGSMKNG Number of cigarettes smoked per day. 

COMPUTE CIGSMKNG=-9. 

DO IF SMOKEVER =2. 

COMPUTE CIGSMKNG = 6. 

ELSE IF SMOKEVER =1. 

DO IF SMOKENOW=2. 

DO IF CIGEVER=1. 

COMPUTE CIGSMKNG =5. 

ELSE IF CIGEVER =2. 


END IF. 

ELSE IF SMOKENOW =1. 

DO IF CIGSADAY =-8. 


ELSE IF RANGE (CIGSADAY, 20,97.99999). 


ELSE IF RANGE (CIGSADAY, 10,19.999999). 


ELSE IF RANGE (CIGSADAY, 0,9.999999). 


END IF. 

END IF. 

ELSE. 

COMPUTE CIGSMKNG=-8. 

END IF. 

EXECUTE . 

Var labels CIGSMKNG 'Number of cigarettes smoked per day'.

Value labels CIGSMKNG 

-9 'DNA' 

-8 'DK/Refusal' 

1 '20+ CIGS A DAY' 

2 '10-19 CIGS A DAY' 

3 '0-9 CIGS A DAY' 

4 'NA TO CIGS A DAY' 

5 'EX-CIG SMOKER' 

6 'NEVER SMOKED'. 

6 Dveataff Eating affected by being unwell 

DO IF DIETARY=1. 

RECODE unwell (2=3) INTO DVEataff . 

END IF . 

EXECUTE . 

DO IF (dietary = 1) . 

COUNT 

Counteat = whichda1 whichda2 whichda3 whichda4 whichda5 whichda6 whichda7 

whichda8 whichda9 whichd10 whichd11 whichd12 whichd13 whichd14 whichd15 

whichd16 whichd17 whichd18 whichd19 whichd20 whichd21 whichd22 whichd23 

whichd24 whichd25 whichd26 whichd27 whichd28 whichd29 whichd30 whichd31 

whichd32 whichd33 whichd34 whichd35 whichd36 whichd37 whichd38 whichd39 

whichd40 (1 thru 7) . 

END IF . 

EXECUTE . 

DO IF DIETARY=1 AND UNWELL=1. 

DO IF COUNTEAT >= 1. 

COMPUTE DVEATAFF = 1. 

ELSE IF COUNTEAT < 1. 

COMPUTE DVEATAFF = 2. 

END IF. 

END IF. 

EXECUTE . 

Var labels Dveataff 'DV - eating affected by being unwell'. 

Value labels Dveataff 

1 'Unwell and eating affected' 

2 'Unwell - eating not affected' 

3 'Not unwell during diary period'. 

7 DVDikeep Main diary keeper 

** setting up DV for main diary keeper from Wmain and WhoW 

* if only one person kept the diary then response is in Whow1, if more than one then use WMain 

DO IF (dietary = 1) . 

RECODE 

whow1 

(1=1) (2=2) (3=3) (4=4) INTO DVdikeep . 

END IF . 

EXECUTE . 

DO IF (dietary = 1) .

RECODE 

wmain 

(1=1) (2=2) (3=3) (4=4) INTO DVdikeep . 

END IF . 

EXECUTE . 

Var labels Dvdikeep 'DV - main diary keeper'. 

Value labels Dvdikeep 

1 'Respondent' 

2 'Respondents spouse/ partner' 

3 'Other relative in household' 

4 'Other'. 

8 Drinking behaviour 

*****variables created in this program are BUNITS QBEER QSHANDY QSPIRIT 

QSHERRY QWINE QPOPS DRKMOST DRKMOSTQ DRKMOSTT DRATING D100 

AC1 AC2 AC3 AC4 QFRATING. 

*****DRATNDNS is the overall weekly units. 

a Bunits Number of units of beer 

*** convert BeerQ1 to BeerQ4 to NBeerQ1 to NBeerQ4 relate specifically to half pints, small cans, 

large cans and bottles as opposed to referring to the first type of measure specified. 

DO IF (Beerm1 = 1). 

COMPUTE nbeerq1 = BeerQ1. 

ELSE IF (Beerm1 = 2). 






END IF. 

EXECUTE. 









END IF. 

EXECUTE. 








COMPUTE nbeerq4 = BeerQ3.

END IF. 

EXECUTE. 









END IF. 

EXECUTE. 

** recoded other specified amounts as 3 litres = 10 half pints; 2 litres as 7 half pints; 1/4 litre as one 

half pint 

** made assumption based on coding table from GHS that bottles are 250-330ml and thus about half 

a pint, so units allocated as for half pints/small cans. 

compute bunits=0. 

do if (drinks=-8 or nbeerq1=-8 or nbeerq2=-8 or nbeerq3=-8 or nbeerq4=-8 or beer=-8). 

compute bunits =-8. 

end if. 

do if nbeerq1 > 0. 

compute bunits = bunits + nbeerq1. 

end if. 



end if. 


compute bunits = bunits + (nbeerq3*1.5). 

end if. 



end if. 

EXECUTE . 

Variable label bunits 'Total no.units: beer on usual day'. 

Value Labels bunits 

-8 'NA' 

0 'Abst/None last year'. 

b Qbeer Estimated weekly units of beer 

compute qbeer=0. 

do if (drinks=-8 or beer =-8 or bunits =-8). 

compute qbeer=-8. 

else if (beer =-9 or bunits =-9). 

compute qbeer=0. 

else. 

if (BEER eq 1)QBEER = BUNITS*7. 

if (BEER eq 2)QBEER = BUNITS*5.5. 





if (BEER eq 7)QBEER = BUNITS*0.029.

if (BEER eq 8)QBEER = 0. 

end if. 

EXECUTE . 

Variable label qbeer 'Estimated weekly units: beer'. 

Value labels qbeer 

-8 'NA' 


c Qshandy Estimated weekly units shandy 

compute qshandy=0. 

do if (drinks=-8 or shandyq=-8 or shandyq=-8). 

compute qshandy=-8. 

else if (shandy=-9 or shandyq=-9). 

compute qshandy=0. 

else. 

if (shandy eq 1)qshandy = shandyq*7. 

if (shandy eq 2)qshandy = shandyq*5.5. 






if (shandy eq 8)qshandy = 0. 

end if. 

execute. 

Variable label qshandy 'Estimated weekly units: shandy'. 

Value labels qshandy 



d Qspirit Estimated weekly units spirits 

compute qspirit=0. 

do if (drinks=-8 or spirits=-8 or spiritsq=-8). 

compute qspirit=-8. 

else if (spirits=-9 or spiritsq=-9). 

compute qspirit=0. 

else. 

if (spirits eq 1)qspirit = spiritsq*7. 

if (spirits eq 2)qspirit = spiritsq*5.5. 






if (spirits eq 8)qspirit = 0. 

end if. 

execute. 

Variable label qspirit 'Estimated weekly units: spirits'. 

Value labels qspirit 


0 'Abst/None last year'.

e Qsherry Estimated weekly units sherry 

compute qsherry=0. 

do if (drinks=-8 or sherry=-8 or sherryq=-8). 

compute qsherry=-8. 

else if (sherry=-9 or sherryq=-9). 

compute qsherry=-0. 

else. 

if (sherry eq 1)qsherry = sherryq*7. 

if (sherry eq 2)qsherry = sherryq*5.5. 






if (sherry eq 8)qsherry = 0. 

end if. 

execute. 

Variable label qsherry 'Estimated weekly units: sherry'. 

Value labels qsherry 

-8 'NA' 

0 'Abs/none last year'. 

f Qwine Estimated weekly units wine 

compute qwine=0. 

do if (drinks=-8 or wine=-8 or wineq=-8). 

compute qwine=-8. 

else if (wine=-9 or wineq=-9). 

compute qwine=-0. 

else. 

if (wine eq 1)qwine = wineq*7. 

if (wine eq 2)qwine = wineq*5.5. 






if (wine eq 8)qwine = 0. 

end if. 

execute. 

Variable label qwine 'Estimated weekly units: wine'. 

Value labels qwine 

-8 'NA' 

0 'Abst/none last year'. 

g Qpops Estimated weekly units alcopops 

compute qpops=0. 

do if (drinks=-8 or alcpop=-8 or alcpopq=-8). 

compute qpops=-8. 

else if (alcpop=-9 or alcpopq=-9). 

compute qpops=-0. 

else. 

if (alcpop eq 1)qpops = alcpopq*1.5*7.

if (alcpop eq 2)qpops = alcpopq*1.5*5.5. 






if (alcpop eq 8)qpops = 0. 

end if. 

execute. 

Variable label qpops 'Estimated weekly units: alcopops'. 

value labels QPOPS 

-8 'NA' 


h DratNDNS Estimated weekly units all drinks 

Do if (qbeer=-8 and qshandy=-8 and qspirit=-8 and qsherry=-8 and qwine=-8 and qpops=-8). 

compute DRATNDNS =-8. 

else if (qbeer=-9 and qshandy=-9 and qspirit=-9 and qsherry=-9 and qwine=-9 and qpops=-9). 

compute DRATNDNS =0. 

else. 

compute DRATNDNS=0. 

Do repeat Q = qbeer qshandy qspirit qsherry qwine qpops. 

Do if Q ge 0. 

compute DRATNDNS = DRATNDNS + Q. 

end if. 

end repeat. 

end if. 

execute. 

Variable label DRATNDNS 'Estimated weekly units: all drinks'. 

Value labels DRATNDNS 

-8 'NA' 


i AC1 Alcohol consumption grouped (1) 

Do if respsex = 1. 

RECODE DRATNDNS (0=1) 

(0.00000001 THRU 0.4999999999 =2) 

(0.5000000000 THRU 10.499999999=3) 

(10.5000000000 THRU 21.499999999999=4) 

(21.5000000000 THRU 35.499999999999=5) 

(35.5000000000 THRU 50.499999999999=6) 

(50.5000000000 THRU 999999.999999=7) 

(-6=-6) (-8=-8) INTO ac1. 

ELSE IF respsex =2. 

RECODE DRATNDNS (0=8) 

(0.00000001 THRU 0.4999999999 =9) 

(0.5000000000 THRU 7.499999999=10) 

(7.5000000000 THRU 14.499999999999=11) 

(14.5000000000 THRU 25.499999999999=12) 

(25.5000000000 THRU 35.499999999999=13) 

(35.5000000000 THRU 999999.999999=14) 

(-6=-6) (-8=-8) INTO ac1. 

END IF. 

EXECUTE.

VAR LABEL AC1 'ALCOHOL CONSUMPTION RATING GROUPED'. 

VALUE LABELS AC1 

-8 'NA' 

1 'MEN ABS/NONLSTYR' 

2 'MEN

1 'MEN ABS/NONLSTYR' 

2 'MEN< 1 OCCASIONAL' 

3 'MEN 1-21' 

4 'MEN 22-50' 

5 'MEN 51 OR MORE' 

6 'WOM ABS/NONLSTYR' 

7 'WOM< 1 OCCASIONAL' 

8 'WOM 1-14' 

9 '15-35' 

10 'WOM 36 OR MORE'. 

l AC4 Alcohol consumption grouped (4) 

RECODE AC3 (-6 = -6)(-8 = -8)(1,2,6,7 = 1)(3,8 = 2)(4,9 = 3)( 5,10 = 4) INTO AC4. 

EXECUTE. 

var label AC4 ' ALCOHOL CONSUMPTION RATING GROUPED'. 

VALUE LABELS AC4 

-9 'DNA' 

-8 'NA' 

1 'ABS/NONLSTYR/50 / WOM>35'. 

9 Dvincgp Household income grouped 

RECODE 

gincome 

(12=5) (1 thru 4=1) (5 thru 7=2) (8 thru 9=3) (10 thru 11=4) (-8= 6) INTO 

Dvincgp . 

EXECUTE . 

Var labels Dvincgp 'DV - grouped household income'. 

Value labels Dvincgp 

1 'Less than £160' 

2 '£160 to less than £280' 



5 '£600 or more' 

6 'Not answered'. 

10 Social class of head of household/ household reference person 

** calculating different manual/ non-manual summary DVs HoHsc, Dvhohsc1, DVhohsc2, hrpsc, 

dvhrpsc1, dvhrpsc2 

a Head of household social class 

RECODE 

sc2 


(5.0=Copy) (6.0=7) (SYSMIS=7) INTO hohsc . 

EXECUTE . 

RECODE

hohsc 

(1.0=1) (2.0=1) (3.1=2) (3.2=3) (4.0=4) (5.0=4) (7=5) INTO dvhohsc1. 

EXECUTE . 

RECODE 

dvhohsc1 

(1=1) (2=1) (3=2) (4=2) (5=3) INTO dvhohsc2 . 

EXECUTE . 

b Household reference person social class 

RECODE 

sc3 


(5.0=Copy) (6.0=7) (SYSMIS=7) INTO hrpsc . 

EXECUTE . 

RECODE 

hrpsc 

(1.0=1) (2.0=1) (3.1=2) (3.2=3) (4.0=4) (5.0=4) (7=5) INTO dvhrpsc1. 

EXECUTE . 

RECODE 

dvhrpsc1 

(1=1) (2=1) (3=2) (4=2) (5=3) INTO dvhrpsc2 . 

EXECUTE . 

* dvhrpsc4 includes sysmis as unclassified 

RECODE 

dvhrpsc2 

(1=1) (2=2) (3=3) (-9=3) INTO dvhrpsc4 . 

EXECUTE . 

Value labels hohsc hrpsc 

1.0 'I' 

2.0 'II' 

3.1 'III non-manual' 

3.2 'III manual' 

4.0 'IV' 

5.0 'V' 

7.0 'Unclassified' . 

Value labels Dvhohsc1 DVhrpsc1 

1.0 'I and II' 

2.0 'III non-manual' 

3.0 'III manual' 

4.0 'IV and V' 

5.0 'Unclassified' . 

Value labels DVhohsc2 DVhrpsc2 DVhrpsc4 

1.0 'Non-manual' 

2.0 'Manual' 

3.0 'Unclassified' .

Figure A.07 SPSS derived variable specifications: dietary record data 

Additional variables were calculated from information collected in the dietary record for 

fruit and vegetable intake and alcohol consumption in units. 

1 Fruit and vegetable consumption 

The following 36 variables were calculated: 

Fruit excluding composite dishes: 

- fruit consumed (grams) 

- fruit consumed (number of portions) 

- fruit including one portion fruit juice (grams) 

- fruit including one portion fruit juice (number of portions) 

- fruit including all fruit juice (grams) 

- fruit including all fruit juice (number of portions) 

Vegetables excluding composite dishes: 

- vegetables consumed (grams) 

- vegetables consumed (number of portions) 

- vegetables including one portion baked beans/pulses (grams) 

- vegetables including one portion baked beans/pulses (number of portions) 

- vegetables including all baked beans/pulses (grams) 

- vegetables including all baked beans/pulses (number of portions) 

Fruit and vegetables excluding composite dishes: 

- fruit and vegetables consumed (grams) 

- fruit and vegetables consumed (number of portions) 

- fruit and vegetables including one portion fruit juice and one portion baked 

beans/pulses (grams) 

- fruit and vegetables including one portion fruit juice and one portion baked 

beans/pulses (number of portions) 

- fruit and vegetables including all fruit juice and all baked beans/pulses 

(grams) 

- fruit and vegetables including all fruit juice and all baked beans/pulses 

(number of portions) 

Fruit including composite dishes: 

- fruit consumed, including composite dishes (grams) 

- fruit consumed, including composite dishes (number of portions) 

- fruit including composite dishes and one portion fruit juice (grams) 

- fruit including composite dishes and one portion fruit juice (number of 

portions) 

- fruit including composite dishes and all fruit juice (grams) 

- fruit including composite dishes and all fruit juice (number of portions) 

Vegetables including composite dishes: 

- vegetables consumed, including composite dishes (grams)

- vegetables consumed, including composite dishes (number of portions) 

- vegetables including composite dishes and one portion baked beans/pulses 

(grams) 

- vegetables including composite dishes and one portion baked beans/pulses 

(number of portions) 

- vegetables including composite dishes and all baked beans/pulses (grams) 

- vegetables including composite dishes and all baked beans/pulses (number 

of portions) 

Fruit and vegetables including composite dishes: 

- fruit and vegetables including composite dishes consumed (grams) 

- fruit and vegetables including composite dishes consumed (number of 

portions) 

- fruit and vegetables including composite dishes and one portion fruit juice 

and one portion baked beans/pulses (grams) 

- fruit and vegetables including composite dishes and one portion fruit juice 

and one portion baked beans/pulses (number of portions) 

- fruit and vegetables including composite dishes and all fruit juice and all 

baked beans/pulses (grams) 

- fruit and vegetables including composite dishes and all fruit juice and all 

baked beans/pulses (number of portions) 

Fruit consumed 

a Total amount of fruit consumed (excluding composite dishes) 

** excluding fruit juice 

COMPUTE dvfrtwk1 = wkfd070 + wkfd071 + wkfd072 + wkfd073 + wkfd074 + wkfd075 . 

VARIABLE LABELS dvfrtwk1 'DV - TOT AMT - fruit' . 

EXECUTE . 

** including all fruit juice 

COMPUTE dvfrtwk2 = dvfrtwk1 + wkfd082 . 

VARIABLE LABELS dvfrtwk2 'DV - TOT AMT - fruit incl fruit juice' . 

EXECUTE . 

b Average daily intake of fruit (excluding composite dishes) and excluding 

fruit juice 

** average daily intake in grams 

COMPUTE Fradig1 = (dvfrtwk1/7) . 

VARIABLE LABELS Fradig1 'DV - ADI grams - fruit' . 

EXECUTE . 

** average daily intake as portions

COMPUTE Fradip1 = (Fradig1/80) . 

VARIABLE LABELS Fradip1 'DV - ADI portions - fruit' . 

EXECUTE . 

c Average daily intake of fruit (excluding composite dishes) and including 

fruit juice but only once 


IF (wkfd082/7 >= 80) Fradig2 = (Fradig1 + 80) . 

IF (wkfd082/7 < 80) Fradig2 = Fradig1. 

VARIABLE LABELS Fradig2 'DV - ADI grams - fruit incl fruit juice once' . 

EXECUTE . 

** average daily intake as portions 

IF (wkfd082/7 >= 80) Fradip2 = (Fradip1 + 1) . 

IF (wkfd082/7 < 80) Fradip2 = Fradip1. 

VARIABLE LABELS Fradip2 'DV - ADI portions - fruit incl fruit juice once' . 

EXECUTE . 

d Average daily intake of fruit (excluding composite dishes) and including all 

fruit juice 



VARIABLE LABELS Fradig3 'DV - ADI grams - fruit incl fruit juice' . 

EXECUTE . 

** average daily intake as portions 


VARIABLE LABELS Fradip3 'DV - ADI portions - fruit incl fruit juice' . 

EXECUTE . 

Vegetable consumption 

a Redefining vegetable food groups 

* uses rec4 food item level data to recalculate food groups 37A & 37R 

* to set up new food groups 37a and 37r, variables wkfd058r and wkfd065r, delete all 

other food groups 

temporary. 

Select if ((foodgrpc = 58) OR (foodgrpc = 65)).

EXECUTE . 

* delete food item codes in groups 37a & 37r that are excluded from all vegetable 

analyses (e.g. soya based) 

* food item codes deleted : 

1748, 1749, 1750, 1751, 1948, 8479, 9468, 9469, 9470, 9471, 1370, 1371, 1376, 1686, 

1687, 2828, 5654, 6150, 6446, 7189, 8285, 8369 

b setting identifier to indicate if food code is pulse etc 

COMPUTE idpulse = 1 . 

EXECUTE . 

IF ((foodcode = 1664) OR (foodcode = 1665) OR (foodcode = 1669) OR (foodcode = 

1670) 

OR (foodcode = 1673) OR (foodcode = 1674) OR (foodcode = 1675) OR (foodcode = 

1676) 


1685) 


1814) 


5439) 


8280) 


9201)) idpulse = 2 . 

VARIABLE LABELS idpulse 'is item pulse' . 

VALUE LABELS idpulse 1'No, not pulse' 2'Yes, pulse' . 

EXECUTE . 

c aggregating weight eaten (wteaten1) across food group 37a 

*Minus pulses 

IF ((foodgrpc = 58) AND (idpulse=1)) wt37a_1 = wteaten1 . 

EXECUTE . 

*With pulses once 

IF ((foodgrpc = 58) AND (idpulse=2)) wt37a_2 = wteaten1. 

EXECUTE . 

*With all pulses 

IF (foodgrpc = 58) wt37a_3 = wteaten1 . 

EXECUTE . 

* aggregate 

wteate_1 'TOT AMT - 37a minus pulses' = SUM(wt37a_1). 

wteate_2 'TOT AMT - 37a with pulses once' = SUM(wt37a_2).

wteate_3 'TOT AMT - 37a with pulses' = SUM(wt37a_3). 

EXECUTE . 

d aggregating weight eaten (wteaten1) across food group 37r 

*Minus pulses 

IF ((foodgrpc = 65) AND (idpulse=1)) wt37r_1 = wteaten1 . 

EXECUTE . 

* With pulses once 

IF ((foodgrpc = 65) AND (idpulse=2)) wt37r_2 = wteaten1. 

EXECUTE . 

* With pulses 

IF (foodgrpc = 65) wt37r_3 = wteaten1 . 

EXECUTE . 

* aggregate 

wteate_1 'TOT AMT - 37r minus pulses' = SUM(wt37r_1). 

wteate_2 'TOT AMT - 37r with pulses once' = SUM(wt37r_2). 

wteate_3 'TOT AMT - 37r with pulses' = SUM(wt37r_3). 

EXECUTE . 

e merging with main datafile 

* merge aggregated datafiles with main diary datafile 

* rename wt37a_1 as wkfd058a 

* rename wt37a_2 as wkfd058b 

* rename wt37a_3 as wkfd058c 

* rename wt37r_1 as wkfd065a 

* rename wt37r_2 as wkfd065b 

* rename wt37r_3 as wkfd065c 

* all those with missing values in wkfd058r, wkfd065r - giving value of 0, or -9 if no diary 

DO IF (dietary > 1) . 

RECODE 

wkfd058a wkfd058b wkfd058c wkfd065a wkfd065b wkfd065c (MISSING=-9) . 

END IF . 

EXECUTE . 

RECODE 

wkfd058a wkfd058b wkfd058c wkfd065a wkfd065b wkfd065c (SYSMIS=0) . 

EXECUTE .

f Total amount of vegetables consumed (excluding composite dishes) 

* TOT AMT vegetables excluding pulses/ baked beans 

COMPUTE dvvgtwk1 = wkfd055 + wkfd056 + wkfd057 + wkfd058a + wkfd059 + wkfd061 

+ wkfd062 + wkfd063 + wkfd065a . 

VARIABLE LABELS dvvgtwk1 'DV - TOT AMT - vegetables (excl pulses/baked beans)' . 

EXECUTE . 

* TOT AMT vegetables including pulses/baked beans once 

COMPUTE wkfdpul1 = wkfd060 + wkfd058b + wkfd065b . 

VARIABLE LABELS wkfdpul1 'DV - TOT AMT - pulses' . 

EXECUTE . 

* TOT AMT vegetables including all pulses/ baked beans 

COMPUTE dvvgtwk2 = wkfd055 + wkfd056 + wkfd057 + wkfd058c + wkfd059 + wkfd060 

+ wkfd061 

+ wkfd062 + wkfd063 + wkfd065c . 

VARIABLE LABELS dvvgtwk2 'DV - TOT AMT - vegetables (incl pulses/baked beans)' . 

EXECUTE . 

g Average daily intake of vegetables (excluding composite dishes) and 

excluding baked beans/pulses 

* computes ADI in grams for vegetables 

COMPUTE Vgadig1 = (dvvgtwk1/7) . 

VARIABLE LABELS Vgadig1 'DV - ADI grams - vegetables' . 

EXECUTE . 

* computes ADI in portions for vegetables 

COMPUTE Vgadip1 = (Vgadig1/80) . 

VARIABLE LABELS Vgadip1 'DV - ADI portions - vegetables' . 

EXECUTE . 

h Average daily intake of vegetables (excluding composite dishes) and 

including one portion baked beans/pulses 

* computes ADI in grams for vegetables incl baked beans/pulses once 

COMPUTE puladi1 = wkfdpul1/7 . 

VARIABLE LABELS puladi1 'DV - ADI grams - pulses' . 

EXECUTE .

IF (puladi1 >= 80) 

vgadig2 = vgadig1 + 80 . 

ELSE 

vgadig2 = vgadig1 . 

VARIABLE LABELS vgadig2 'DV - ADI grams - veg (pulses/baked beans once)' . 

EXECUTE . 

* computes ADI in portions for vegetables + baked beans/ pulses once 


Vgadip2 = (Vgadip1 + 1) . 

ELSE 

Vgadip2 = Vgadip1 . 

VARIABLE LABELS Vgadip2 'DV - ADI portions - veg (baked beans/ pulses once)' . 

EXECUTE . 

i Average daily intake of vegetables (excluding composite dishes) and 

including all baked beans/pulses 

* computes ADI in grams for vegetables incl baked beans/pulses 


VARIABLE LABELS Vgadig3 'DV - ADI grams - vegetables (incl baked beans/pulses)' . 

EXECUTE . 

* computes ADI in portions for vegetables incl baked beans/pulses 


VARIABLE LABELS Vgadip3 'DV - ADI portions - vegetables (incl baked beans and 

pulses)' . 

EXECUTE . 

Fruit and vegetable consumption 

a Average daily fruit and vegetable intake (excluding composite dishes) 

excluding fruit juice and pulses/baked beans 

COMPUTE dvfvtwk1 = (dvfrtwk1 + dvvgtwk1) . 

VARIABLE LABELS Dvfvtwk1 'DV - TOT AMT fruit & veg' . 

EXECUTE . 

* computes ADI in grams for fruit & vegetables 

COMPUTE fvadig1 = dvfvtwk1/7 . 

VARIABLE LABELS fvadig1 'DV - ADI grams - fruit & vegetables' .

EXECUTE . 

* computes ADI in portions for fruit & vegetables 

COMPUTE fvadip1 = fvadig1 / 80 . 

VARIABLE LABELS fvadip1 'DV - ADI portions - fruit & vegetables' . 

EXECUTE . 

b Average daily fruit and vegetable intake (excluding composite dishes) 

including one portion of fruit juice and one portion of pulses/baked beans 

COMPUTE wkfdpfj1 = wkfd060 + wkfd058b + wkfd065b + wkfd082 . 

VARIABLE LABELS wkfdpfj1 'DV - TOT AMT - pulses/baked beans & FJ' . 

EXECUTE . 


COMPUTE pfjadi1 = Wkfdpfj1/7 . 

VARIABLE LABELS pfjadi1 'DV - ADI grams - pulses/baked beans & FJ' . 

EXECUTE . 

IF (pfjadi1 >= 80) fvadig2 = fvadig1 + 80 . 

IF (pfjadi1 < 80) Fvadig2 = fvadig1. 

VARIABLE LABELS fvadig2 'DV - ADI grams - fruit & veg (pulses/baked beans & FJ 

once)' . 

EXECUTE . 


IF (pfjadi1 >= 80) Fvadip2 = (Fvadip1 + 1) . 

IF (pfjadi1 < 80) Fvadip2 = fvadip1. 

VARIABLE LABELS Fvadip2 'DV - ADI portions - fruit & veg (pulses/baked beans & FJ 

once)' . 

EXECUTE . 

c Average daily fruit and vegetable intake (excluding composite dishes) 

including all fruit juice and all pulses/baked beans 


VARIABLE LABELS Dvfvtwk2 'DV - TOT AMT fruit & veg (pulses/baked beans & FJ)' . 

EXECUTE . 



VARIABLE LABELS fvadig3 'DV - ADI grams - fruit & veg (pulses/baked beans & FJ)' .

EXECUTE . 



VARIABLE LABELS fvadip3 'DV - ADI portions - fruit & veg (pulses/baked beans & FJ)' . 

EXECUTE . 

Fruit consumption including composite dishes 

* uses dv8a45 which is 45% of wkfd012 - fruit pies 

* uses dv37g40 which is 40% of wkfd064 - vegetable dishes 

a setting up summary DVS for fruit intake including composite dishes 

COMPUTE dvfrtwk3 = dvfrtwk1 + dv8a45. 

VARIABLE LABELS dvfrtwk3 'DV - TOT AMT - fruit (incl composite dishes)' . 

EXECUTE . 

COMPUTE dvfrtwk4 = dvfrtwk3 + wkfd082 . 

VARIABLE LABELS dvfrtwk4 'DV - TOT AMT - fruit (incl composite dishes) & fruit juice' . 

EXECUTE . 

b Average fruit intake (including composite dishes) & excluding fruit juices 

* computes ADI in grams for fruit 


VARIABLE LABELS Fradig4 'DV - ADI grams - fruit (incl composite dishes)' . 

EXECUTE . 

* computes ADI in portions for fruit 


VARIABLE LABELS Fradip4 'DV - ADI portions - fruit (incl composite dishes)' . 

EXECUTE . 

c Average fruit intake (including composite dishes) & including one portion 

fruit juice 

* computes ADI in grams for fruit + fruit juice once including composite dishes 

COMPUTE Fradig5 = Fradig4 . 

EXECUTE .

IF (wkfd082/7 >= 80) Fradig5 = (Fradig4 + 80) . 

VARIABLE LABELS Fradig5 'DV - ADI grams - fruit (incl composite dishes & FJ once)' . 

EXECUTE . 

* computes ADI in portions for fruit + fruit juice once including composite dishes 

COMPUTE Fradip5 = Fradip4 . 

EXECUTE . 

IF (wkfd082/7 >= 80) Fradip5 = (Fradip4 + 1) . 

VARIABLE LABELS Fradip5 'DV - ADI portions - fruit (incl composite dishes & FJ once)'. 

EXECUTE . 

d Average fruit intake (including composite dishes) & including all fruit juice 

* computes ADI in grams for fruit including all fruit juice including composite dishes 


VARIABLE LABELS Fradig6 'DV - ADI grams - fruit (incl composite dishes & FJ)' . 

EXECUTE . 

* computes ADI in portions for fruit including fruit juice including composite dishes 


VARIABLE LABELS Fradip6 'DV - ADI portions - fruit (incl composite dishes & FJ)' . 

EXECUTE . 

Vegetable consumption including composite dishes 

a setting up summary DVS for vegetable intake 

* TOT AMT vegetables excluding pulses/ baked beans including composite dishes 

COMPUTE dvvgtwk3 = wkfd055 + wkfd056 + wkfd057 + wkfd058a + wkfd059 + wkfd061 

+ wkfd062 + wkfd063 + wkfd065a + dv37g40 . 

VARIABLE LABELS dvvgtwk3 'DV - TOT AMT - vegetables (incl composite dishes; excl 

pulses/baked beans)' . 

EXECUTE . 

* TOT AMT vegetables including pulses/ baked beans 

COMPUTE dvvgtwk4 = wkfd055 + wkfd056 + wkfd057 + wkfd058c + wkfd059 + wkfd060 

+ wkfd061 

+ wkfd062 + wkfd063 + wkfd065c + dv37g40. 

VARIABLE LABELS dvvgtwk4 'DV - TOT AMT - vegetables (incl composite dishes & 

pulses/baked beans)' .

EXECUTE . 

b Average vegetable intake (including composite dishes) & excluding baked 

beans/pulses 

* computes ADI in grams for vegetables including composite dishes 


VARIABLE LABELS Vgadig4 'DV - ADI grams - vegetables (incl composite dishes)' . 

EXECUTE . 

* computes ADI in portions for vegetables including composite dishes 


VARIABLE LABELS Vgadip4 'DV - ADI portions - vegetables (incl composite dishes)' . 

EXECUTE . 

c Average vegetable intake (including composite dishes) & including one 

portion baked beans/pulses 

COMPUTE vgadig5=vgadig4 . 

EXECUTE . 


vgadig5 = vgadig4 + 80 . 

VARIABLE LABELS vgadig5 'DV - ADI grams - veg (incl composite dishes & baked 

beans/ pulses once)' . 

EXECUTE . 

* computes ADI in portions for vegetables + baked beans/ pulses once 

COMPUTE vgadip5 = vgadip4 . 

EXECUTE . 


Vgadip5 = (Vgadip4 + 1) . 

VARIABLE LABELS Vgadip5 'DV - ADI portions - veg (incl composite dishes & baked 

beans/ pulses once)' . 

EXECUTE .

d Average vegetable intake (including composite dishes) & including all 

baked beans/pulses 

* computes ADI in grams for vegetables including baked beans/pulses (Including 

composite dishes) 


VARIABLE LABELS Vgadig6 'DV - ADI grams - vegetables (incl composite dishes & 

baked beans/pulses)' . 

EXECUTE . 

* computes ADI in portions for vegetables including baked beans/pulses 


VARIABLE LABELS Vgadip6 'DV - ADI portions - vegetables (incl composite dishes & 

baked beans and pulses)' . 

EXECUTE . 

Fruit and vegetable consumption (including composite dishes) 

a Average daily fruit and vegetable intake (including composite dishes) 

excluding fruit juice and pulses/baked beans 


VARIABLE LABELS Dvfvtwk3 'DV - TOT AMT fruit & veg (incl composite dishes)' . 

EXECUTE . 



VARIABLE LABELS fvadig4 'DV - ADI grams - fruit & veg (incl composite dishes)' . 

EXECUTE . 



VARIABLE LABELS fvadip4 'DV - ADI portions - fruit & veg (incl composite dishes)' . 

EXECUTE .

Average daily fruit and vegetable intake (including composite dishes) 

including one portion fruit juice and one portion pulses/baked beans 


COMPUTE pfjadi1 = Wkfdpfj1/7 . 

VARIABLE LABELS pfjadi1 'DV - ADI grams - pulses/baked beans & FJ' . 

EXECUTE . 

COMPUTE fvadig5 = fvadig4 . 

EXECUTE . 

IF (pfjadi1 >= 80) 

fvadig5 = fvadig4 + 80 . 

VARIABLE LABELS fvadig5 'DV - ADI grams - fruit & veg (incl composite dishes & FJ, 

baked beans, pulses once)' . 

EXECUTE . 


COMPUTE Fvadip5 = Fvadip4 . 

EXECUTE . 

IF (pfjadi1 >= 80) 

Fvadip5 = (Fvadip4 + 1) . 

VARIABLE LABELS Fvadip5 'DV - ADI portions - fruit & veg (incl composite dishes & FJ, 

baked beans, pulses once)' . 

EXECUTE . 

c Average daily fruit and vegetable intake (including composite dishes) 

including all fruit juice and all pulses/baked beans 


VARIABLE LABELS Dvfvtwk4 'DV - TOT AMT fruit & veg (incl composite dishes & FJ, 

baked beans, pulses)' . 

EXECUTE . 



VARIABLE LABELS fvadig6 'DV - ADI grams - fruit & veg (Incl composite dishes & FJ, 


EXECUTE . 

* computes ADI in portions for fruit & vegetables


VARIABLE LABELS fvadip6 'DV - ADI portions - fruit & veg (incl composite dishes & FJ, 


EXECUTE . 

2 Alcohol consumption in units including alcohol from food 

a computing daily units consumed from diary data 

**** uses rec2.sav - nutrient intakes for each day of the diary week 

****8g = 1 unit alcohol 

COMPUTE alcunits = tdnuts10/8. 

EXECUTE. 

IF (dayofwk = 1) alcunit1 = alcunits . 







EXECUTE . 

AGGREGATE 

alcuni_1 = SUM(alcunit1) 






alcuni_7 = SUM(alcunit7). 

b Calculating maximum number of units consumed on any one day 

COMPUTE maxunits = alcuni_1 . 

EXECUTE . 

IF (alcuni_2 > maxunits) maxunits = alcuni_2. 

EXECUTE . 


EXECUTE . 


EXECUTE . 

IF (alcuni_5 > maxunits) maxunits = alcuni_5.

EXECUTE . 


EXECUTE . 


EXECUTE. 

c Calculating alcohol consumption against benchmarks 

DO IF (respsex = 1) . 

RECODE 

maxunits 

(0=1) (0.000000001 thru 4.0000000000=2) (4.0000000001 thru 8.000000000=3) 

(8.000000001 thru Highest=4) INTO maxunitg . 

END IF . 

EXECUTE . 


RECODE 

maxunits 

(0=1) (0.000000001 thru 3.0000000000=2) (3.0000000001 thru 6.000000000=3) 

(6.000000001 thru Highest=4) INTO maxunitg . 

END IF . 

EXECUTE . 

add value labels maxunitg 

1'Drank nothing last week' 2'Drank upto 4/3 units' 3'Drank more than 4/3, upto 8/6 units' 

4'Drank more than 8/6 units'. 

3 Alcohol consumption excluding alcohol from food 

a computing daily units consumed from diary data 

COMPUTE alcunfd = nut10fd/8. 

COMPUTE alcundr = nut10dr/8. 

EXECUTE. 

COMPUTE nutf10_1 = nutf10_1/10000. 

EXECUTE. 

COMPUTE alcunits = nutf10_1/8. 

EXECUTE. 

IF (dayno = 1) alcunit1 = alcunits . 



IF (dayno = 4) alcunit4 = alcunits .




EXECUTE . 

alcuni1 = SUM(alcunit1) 






alcuni7 = SUM(alcunit7). 

b Calculating maximum number of units consumed on any one day 

COMPUTE maxundr = alcuni1 . 

EXECUTE . 

IF (alcuni2 > maxundr) maxundr = alcuni2. 






EXECUTE. 

c Calculating alcohol consumption against benchmarks 


RECODE 

maxundr 

(0=1) (0.000000001 thru 4.0000000000=2) (4.0000000001 thru 8.000000000=3) 

(8.000000001 thru Highest=4) INTO maxundrg. 

END IF . 

EXECUTE . 


RECODE 

maxundr 

(0=1) (0.000000001 thru 3.0000000000=2) (3.0000000001 thru 6.000000000=3) 

(6.000000001 thru Highest=4) INTO maxundrg . 

END IF . 

EXECUTE . 

add value labels maxundrg 

1'Drank nothing last week' 2'Drank upto 4/3 units' 3'Drank more than 4/3, upto 8/6 units' 

4'Drank more than 8/6 units'.


COUNT 

nodmaxun = alcuni1 alcuni2 alcuni3 alcuni4 alcuni5 alcuni6 alcuni7 

(3.0000000001 thru Highest) . 

VARIABLE LABELS nodmaxun 'Number days consumed over 3/4 units' . 

END IF . 

EXECUTE . 


COUNT 

nodmaxun = alcuni1 alcuni2 alcuni3 alcuni4 alcuni5 alcuni6 alcuni7 

(4.0000000001 thru Highest) . 

VARIABLE LABELS nodmaxun 'Number days consumed over 3/4 units' . 

END IF . 

EXECUTE .

Figure A.08 SPSS derived variable specifications: physical measurements and body 

size indicators 

For cases where two measurements were taken, the mean of these measurements was used in 

the analysis. Where it was possible to take only one measurement, this measurement was 

included in the analysis. 

The following variables were derived: 

DVHeight* Mean of two height measurements 

DVMetres* Mean height measurement in metres 

DvWeight* Mean of two body weight measurements 

DVResHip* Mean of two hip measurements 

DVResWat* Mean of two waist measurements 

WHRatio Waist to hip ratio (waist[cm]/hip[cm]) 

BMI* Body Mass Index (body weight[kg]/height[m] 2 ) 

Meansys Mean of two systolic blood pressure measurements 

Meandias Mean of two diastolic blood pressure measurements 

*These derived variables were calculated within the CAPI program when the interviewer keyed 

the measurements data, but recalculated in SPSS once any editing of variables was completed. 

Variable name: DVHeight, DvWeight, DVMetres, DVBMI, DVResHip, DVResWai 

COMPUTE dvweight = MEAN(resultw1,resultw2) . 

EXECUTE . 

COMPUTE dvheight = MEAN(resulth1,resulth2) . 

EXECUTE . 

COMPUTE DVMetres = (DVHeight / 100). 

EXECUTE . 

COMPUTE BMI = DVWeight / (DVMetres * DVMetres). 

EXECUTE . 

COMPUTE dvreship = MEAN(reship1,reship2) . 

EXECUTE . 

COMPUTE dvreswai = MEAN(reswais1,reswais2) . 

EXECUTE . 

Variable name: WHRatio 

COMPUTE WHRatio = (dvreswai/dvreship) . 

EXECUTE . 

Variable name: Meansys, Meandias 

COMPUTE Meansys = MEAN(systol2,systol3) . 

EXECUTE .

COMPUTE Meandias = MEAN(diastol2,diastol3) . 

EXECUTE .

Figure A.09 Physical activity derived variables 

Variable label Description 

Blaise variables from SIR 

Day1 to Day7 

SPSS derived variables 

Physwgt 

Physical 

Slpcal[1..7] 

Tmmod[1..7] 

Tmhard[1..7] 

Tmlgt[1..7] 

Slpsc[1..7] 

Modsc[1..7] 

Hardsc[1..7] 

Lgtsc[1..7] 

Totsc[1..7] 

Wkscore 

Avdaysc 

Numact[1..7] 

Code 1 = Monday..code 7 = Sunday 

Weighting factor for differential sampling probability plus 

differential non-response. See Figure 3.10. 

Indicator of whether there is data for a full 7-day physical 

activity diary; 1=diary, 0=diary. Select on Physical = 1 to do 

analysis on valid physical activity diary cases only (N=1658). 

Total minutes asleep for the day, for days 1 to 7. Includes 

sleep between midnight last night until get up today plus from 

go to bed tonight until midnight tonight and any naps during the 

day. 

Total minutes spent in moderate intensity activities for the day, 

for days 1 to 7. 

Total minutes spend in vigorous/very vigorous activities for the 

day, for days 1 to 7. 

Total minutes spent in light/very light activities for the day, for 

days 1 to 7. This is calculated by subtracting Tmmod[1..7] + 

Tmhard[1..7] + Slpcal[1..7] from 1440 minutes. 

Sleep score for the day. Calculated as Slpcal[1..7]/60 * 1 (MET 

value for sleep is 1 per hour*). 

Moderate activity score for the day. Calculated as 

Tmmod[1..7]/60 * 4 (MET value for moderate activity is 4 per 

hour*). 

Vigorous/very vigorous activity score for the day. Calculated as 

Tmhard[1..7]/60 * 7.5 (MET value for vigorous/very vigorous 

activity is 7.5 per hour*). 

Light/very light activity score for the day. Calculated as 

Tmlgt[1..7]/60 * 2 (MET value for light/very light activity is 2 per 

hour*). 

Total activity score per day, for days 1 to 7. 

Total weekly activity score (Totsc1 + Totsc2 + ….+ Totsc7) 

Average daily activity score (Wkscore/7). 

Number of activities of at least moderate intensity per day, for 

days 1 to 7. 

Cont'd

Variable label Description 

Numact[su..sa] 

Number of activities of at least moderate intensity per day of the 

week, Sunday to Saturday) 

nodays 

Number of days participated in at least 30 minutes of activity of 

at least moderate intensity. 

* These calculations are based on a variation of the Blair scoring system for physical activity. For 

details of this and of the MET scores and how these were set for the different levels of intensity, see 

Appendix I of the Technical Report.

Figure A.10 SPSS syntax for calculated activity score (CAS) 

See Figure 4.24 for an annotated copy of a physical activity diary page giving variable and value 

labels. See Figure J.09 for a detailed list of the derived variables relating to physical activity. This 

section gives the SPSS syntax to calculate the intermediate variables necessary to create the 

calculated activity score for one example day, followed by the syntax for the overall calculation of 

the score using the data for the full 7 days. 

Example day - Day One: intermediate derived variables for the calculated activity score 

a Time spent sleeping 

*1 if went to bed before midnight then time slept = time they got up 

*2 if went to bed after midnight then time slept = time got up - time went to bed 

*3 add in any time slept that day using bedlast variable from next day 

** calculating time slept : day1 

IF (getup1 > bedlast1) slpcal1 = getup1 - bedlast1 . 

EXECUTE. 

IF (getup1 < bedlast1) slpcal1 = getup1 . 

EXECUTE . 

** adding in additional time slept - naps and if went to bed before midnight on that day. 

*** day 2 bedlast 65700 = 18:15; 86400 = midnight. 

IF (timsp1 > 0) slpcal1 = slpcal1 + timsp1. 

EXECUTE . 

IF (bedlast2 >= 65700) slpcal1 = slpcal1 + (86400 - bedlast2) . 

EXECUTE . 

*** divide slpcal by 60 to give time slept in minutes 

COMPUTE slpcal1 = slpcal1/60. 

EXECUTE. 

b Time spent at work 

* calculating minutes at work each day for each of upto two different jobs 

COMPUTE wk1t1 = CTIME.MINUTES(howlg1w1) . 

COMPUTE wk2t1 = CTIME.MINUTES(howlg1w2) . 

EXECUTE . 

RECODE wk1t1 (SYSMIS = 0). 

RECODE wk2t1 (SYSMIS = 0). 

EXECUTE . 

1

c Time spent in activities of moderate intensity 

** This adds up total time spent in all activities (pre-coded and other activities and work) 

categorised as of moderate intensity. 

COMPUTE Tmmod1 = Tmmod1 + walkbrt1 + hvyhwkt1 + hvygdnt1 + hvydiyt1 + actcht1 + yogat1 . 

EXECUTE . 

IF (oth1cot1 = 2) Tmmod1 = Tmmod1 + woth1t1 . 

EXECUTE. 


EXECUTE . 


EXECUTE . 


EXECUTE . 


EXECUTE . 

IF (swimswt1=2) Tmmod1 = Tmmod1 + swimt1 . 

EXECUTE . 

IF (cyclswt1=2) Tmmod1 = Tmmod1 + cyclt1 . 

EXECUTE . 

IF (dancswt1=2) Tmmod1 = Tmmod1 + danct1 . 

EXECUTE . 

IF (aeroswt1=2) Tmmod1 = Tmmod1 + aerot1 . 

EXECUTE . 

IF (badswt1=2) Tmmod1 = Tmmod1 + badt1 . 

EXECUTE . 

IF (rndswt1=2) Tmmod1 = Tmmod1 + rndt1 . 

EXECUTE . 

IF (golfswt1=1) Tmmod1 = Tmmod1 + golft1 . 

EXECUTE . 

IF (crktswt1=1) Tmmod1 = Tmmod1 + crktt1 . 

EXECUTE . 

IF (oth1cot1 = 2) Tmmod1 = Tmmod1 + oth1tt1. 

EXECUTE . 


EXECUTE . 


2

EXECUTE. 

IF ((oactcode = 2) and (worktod1 = 1)) Tmmod1 = Tmmod1 + wk1t1. 

EXECUTE . 

IF ((oactcod2 = 2) and (worktod1 = 1)) Tmmod1 = Tmmod1 + wk2t1. 

EXECUTE . 

d Time spent in activities of vigorous/very vigorous intensity 

** This adds up total time spent in all activities (pre-coded and other activities and work) 

categorised as of vigorous/very vigorous intensity. 

COMPUTE Tmhard1 = Tmhard1 + jogt1 + wgtrt1 + crtrt1 + tennt1 + squat1 + foott1 + hockt1 + 

rugt1 + judot1. 

EXECUTE. 

IF (swimswt1=1) Tmhard1 = Tmhard1 + swimt1 . 

EXECUTE . 

IF (cyclswt1=1) Tmhard1 = Tmhard1 + cyclt1 . 

EXECUTE . 

IF (dancswt1=1) Tmhard1 = Tmhard1 + danct1 . 

EXECUTE . 

IF (aeroswt1=1) Tmhard1 = Tmhard1 + aerot1 . 

EXECUTE . 

IF (badswt1=1) Tmhard1 = Tmhard1 + badt1 . 

EXECUTE . 

IF (rndswt1=1) Tmhard1 = Tmhard1 + rndt1 . 

EXECUTE . 

IF (oth1cot1 = 3) Tmhard1 = Tmhard1 + oth1tt1. 

EXECUTE . 


EXECUTE . 


EXECUTE. 

IF ((oactcode = 3) and (worktod1 = 1)) Tmhard1 = Tmhard1 + wk1t1. 

EXECUTE . 

IF ((oactcod2 = 3) and (worktod1 = 1)) Tmhard1 = Tmhard1 + wk2t1. 

EXECUTE . 

3

e Time spent in activities of light/very light intensity 

** Time spent in activities of light/very light intensity calculated as time left over, from 24 hours, 

after time spent in sleep, moderate and vigorous/very vigorous intensity activities. 

COMPUTE timlgt1 = 1440 - slpcal1 - Tmmod1 - Tmhard1 . 

EXECUTE . 

f Total calculated activity score 

COMPUTE slpsc1 = (slpcal1/60) * 1. 

COMPUTE modsc1 = (Tmmod1/60) * 4. 

COMPUTE hardsc1 = (Tmhard1/60) * 7.5. 

COMPUTE lgtsc1 = timlgt1/60 * 2. 

EXECUTE . 

COMPUTE totsc1 = hardsc1 + modsc1 + lgtsc1 + slpsc1 . 

EXECUTE. 

g calculating total weekly activity score and average daily activity score 

COMPUTE wkscore = totsc1 + totsc2 + totsc3 + totsc4 + totsc5 + totsc6 + totsc7. 

EXECUTE. 

COMPUTE avdaysc = wkscore / 7. 

EXECUTE. 

4

Figure A.11 SPSS derived variables: specifications for blood and urine analytes 

See Figure 3.16 for specifications for blood and urine variables. This section gives details of 

SPSS variables. 

See Figure 3.10 for specifications for the weighting variables relating to the blood and urine 

data. 

1 Urine data: converting concentration data into 24/hr data 

**1 Convert data in mmol/l into mmol/24h equivalents 

**1 litre = 1 kg 

a urinary sodium 

COMPUTE una24mm = una * meanwt . 

EXECUTE . 

VARIABLE LABELS una24mm 'Urinary sodium as mmol/24h'. 

b urinary potassium 

COMPUTE uk24mm = uk * meanwt . 

EXECUTE . 

VARIABLE LABELS uk24mm 'Urinary potassium as mmol/24h'. 

c urinary fluoride 

COMPUTE ufl24mm = ufl * meanwt . 

EXECUTE . 

VARIABLE LABELS ufl24mm 'Urinary fluoride as umol/24h'. 

d urinary urea 

COMPUTE uur24mm = uurea * meanwt . 

EXECUTE . 

VARIABLE LABELS uur24mm 'Urinary urea as mmol/24h'. 

2 Urine data: safe intakes fluoride 

** safe intakes fluoride for adults are 0.05mg/kg body weight/day. This equates to 

3umol/kg/day. 

** use dvweight data to calculate safe intake for each respondent. 

COMPUTE flxwgt = dvweight * 3 .

EXECUTE . 

** calculate safe intake compared with actual urinary fluoride level 

IF (ufl24um flxwgt) flsafein = 2 . 

EXECUTE . 

variable labels flsafein 'Urinary fluoride compared to safe intake levels'. 

add value labels flsafein 1'Urinary fluoride at or below safe level' 2'Urinary fluoride above 

safe level'. 

3 Urine data: Calculation of salt intakes from 24-hour sodium excretion 

*** salt intakes can be estimated from 24-hour sodium excretion on basis that 1g salt = 

17.1mmol Na 

COMPUTE Nasalt = una24mm/17.1 . 

EXECUTE . 

variable label Nasalt 'Salt intake estimated from sodium excretion'. 

4 Blood data: tocopherol: cholesterol ratio 

compute tocchol = patoc/ptc . 

execute . 

variable label tocchol 'Alpha-tocopherol/total cholesterol ratio (µM/l / mM/l)' .

Appendix B Physical activity editing 


This appendix describes the editing of the physical activity data, data quality and provides 

additional information on the derived measures of physical activity. Details of the 

methodology for collecting information on physical activity are given in Appendix I of the 

Technical Report 1 . 

2 Editing the data on physical activities 

Interviewers entered the physical activity diary data into their laptop computer and internal 

consistency checks were applied to avoid mis-keying, for example to check that the time 

spent in all activities did not add up to more than 24 hours. Data were subsequently 

assessed at HQ on a number of criteria. 

The following checks were carried out on all physical activity diaries. 

• Coding of occupation activity level. 

• Time went to bed and got up on any diary day. 

• Correct use of 24-hour clock, particularly in recording time went to bed/got up on any 

diary day. 

• If less than one hour or more than 12 hours of sleep were recorded on any diary day. 

• If less than 60 minutes of very light/light activity was calculated on any diary day. 


• Any recorded activities less than 10 minutes. 

Respondents were asked during the post-dietary recording period interview whether they 

had done any paid or voluntary work during the recording period and, if so, what tasks were 

involved in this work. The activity level was then coded according to whether it involved very 

light/light work, e.g. mainly sitting, standing or walking, the use of light tools, light assembly 

or repair, but no heavy lifting or carrying; moderate work, e.g. mainly walking, lifting or 

carrying light loads; or hard/very hard work, e.g. mainly hard physical labour. All occupations 

that were coded as moderate or hard/very hard were checked for accuracy of coding against 

the Physical Activity Diary Coding Guide for Occupations (see Appendix I of the Technical 

Report 1 ). This led to a downward revision of the activity code for main occupation in 184 of 

812 cases (23%) and for the second occupation in 15 of 54 cases (28%). If the respondent 

did not complete the post-dietary interview or did not answer the questions on occupation 

1

activity level, their occupation activity level was coded at HQ using information on industry 

and occupation collected during the dietary interview and the Physical Activity Diary Coding 

Guide for Occupations. 

The time the respondent went to bed and got up each day is required in order to calculate 

time spent sleeping. All cases were checked for completeness of this information. If time 

went to bed and/or time got up was missing an estimate was made based on the time 

recorded for other days in the diary. In total, 12 cases were missing this information on at 

least one day. Where information about sleep was missing for more than two days of the 

seven-day recording period, this case was checked for completeness of other information, 

for example, whether the respondent went to work, how long they spent at work, 

participation in activities. In two cases, there appeared to be no data recorded and the case 

was removed from analysis of physical activity data. In seven cases, the time went to bed 

on one of the diary days was equal to the time recorded for getting up. In five of the seven 

cases, this was due to a data keying error. In the other two cases the respondent was 

working shifts and as they had slept during the day had recorded their time sleeping under 

the question 'spent any other time asleep today' and then recorded the same time for going 

to bed and getting up. In 495 cases the time the respondent went to bed on the last day of 

the recording period was not recorded on the diary. Values were imputed based on the time 

the respondent recorded going to bed over the preceding seven days. 

All cases were checked for appropriate use of the 24-hour clock. In 30 cases, the data 

entered for the time the respondent went to bed and got up, along with other information on 

activity, suggested that the 24-hour clock had not been used. For example, where the time 

went to bed last night was entered as 11:30, but the time he/she got up was entered as 7:00. 

In such cases the time went to bed was changed to reflect the 24-hour clock. 

If the time recorded participating in any activity on any day of the diary was less than 10 

minutes then this was checked for accuracy of keying 2 . If the figure had been keyed 

correctly then this entry was deleted. 

The time spent in very light/light activities is calculated as the time leftover from 24 hours 

after time spent sleeping and time spent in moderate and vigorous/very vigorous activities is 

deducted. In 25 cases the derived time spent in very light/light activities was less than 60 

minutes. In the majority of these cases, this was due to errors in data keying - for example, 

600 minutes brisk walking entered instead of 60 minutes - or to duplication in recorded 

activities - for example, someone who worked as a childminder recording eight hours at work 

2

and also eight hours active childcare for the same day. Duplication errors were most 

frequent where time spent at work was entered both for work and either a prompted activity 

or an ‘other’ activity, or where time spent in an activity was recorded both for a prompted 

activity and an ‘other’ activity. Entries were only edited where duplication was clear and in 

deciding which entry to delete priority was given firstly to time at work and then to activities 

which were on the prompted list. 

All ‘other’ household and sports activities were checked. Where possible, ‘other’ activities 

were recoded into the prompted list of activities. ‘Other’ activities that were coded to the 

wrong intensity level were recoded to the correct level and activities that were not of at least 

moderate intensity were deleted. Most wrongly categorised activities over-estimated the 

intensity level, for example, including time spent shopping as a moderate or vigorous activity 

when it should have been coded as a light activity. 

After editing, ‘other’ activities that remained, included: 

• less common sports activities, for example, canoeing, horse riding; 

• playing with or exercising pets, in particular dogs; 

• active hobbies, for example, woodwork, bell ringing. 

3 Data quality 

After editing, some preliminary analysis was carried out to investigate the quality of the final 

information on activities. Figures B1 and B2 show the mean number of different activities of 

at least moderate intensity participated in by diary day and day of the week respectively. 

Figure B1 shows that the mean number of activities recorded decreased over the seven 

days of record keeping, with the greatest mean number of activities recorded on Day 1 and 

the fewest recorded on Day 5. This suggests possible over-reporting of physical activity in 

the first few days of recording. Figure B2 shows that on average more activities of at least 

moderate intensity were recorded on Tuesdays, Wednesdays and Fridays than were 

recorded on other days of the week. The lowest mean number of activities was recorded on 

Sundays. 

Although there was no strict protocol for which days the diaries were started, practical 

fieldwork reasons meant that diaries were less likely to be started on weekend days than on 

weekdays. Analysis showed that Day 1 of record keeping was most frequently a Tuesday 

(22%), Wednesday (21%) or Thursday (20%) and least frequently a Monday (7%) or Sunday 

3

(3%) (table not shown). Figures 1 and 2 therefore suggest either that respondents were 

more active mid-week compared with the weekend or that as the seven-day recording period 

progressed they tended to omit to record all their activities. 

(Figures B1 and B2) 

4 Derived measures of physical activity 

Two measures of level of physical activity were derived from the available data; the mean 

hours spent in activities of at least moderate intensity per day and the calculated activity 

score. These measures are derived in part from information on duration of activity. Any 

upward rounding of activity time will therefore result in an overestimate of energy 

expenditure as represented by the calculated activity score. However, this may in part be 

offset by any under-recording of the number of activities participated in. 

4.1 Calculating time spent in activities of moderate and vigorous/very vigorous 

intensity 

In order to collect data on activities of moderate and vigorous/very vigorous intensity, the 

diary page provided a list of common activities against which the respondent could record 

any time spent that day. Activities were grouped according to whether they were household 

activities (including walking) or sports activities. Respondents were able to record activities 

participated in that were not already listed, prompts were provided to establish the intensity 

level involved. 

On each diary day the respondents was asked if they had gone to work and the hours 

worked per day were recorded. The activity level of the respondent's occupation was 

recorded during the post-dietary recording period interview. 

To allow comparisons between the activity of respondents in the present NDNS, the 

Department of Health recommendations and data from the Health Survey for England, the 

time spent in all activities of moderate, vigorous and very vigorous intensity was combined to 

give the category ‘at least moderate intensity'. 

4.2 Calculating the activity score 

For all respondents for whom physical activity data were available, a physical activity score 

was calculated using data on intensity and duration of activity following the procedure 

proposed by Blair (1984) for the 7-Day Recall Physical Activity Questionnaire 3 . These data 

were added to the database but the results are not presented in Chapter 5. This is because 

4

Mean number of activities of at least moderate intensity 

0.8 

0.7 

0.6 

0.5 

0.4 

0.3 

0.2 

0.1 

0 

Figure B1 The mean number of activities of at least moderate intensity in which respondents 

participated by diary day 

Day 1 Day 2 Day 3 Day 4 Day 5 Day 6 Day 7 

Diary day

Mean number of activities of at least moderate intensity 

0.8 

0.7 

0.6 

0.5 

0.4 

0.3 

0.2 

0.1 

0 

Figure B2 The mean number of activities of at least moderate intensity in which respondents 

participated by the day of the week 

Monday Tuesday Wednesday Thursday Friday Saturday Sunday 

Day of the week

the results suggest that when compared to the physical activity data derived from the mean 

hours spent in activities of at least moderate intensity per day, the activity score 

overestimates the level of physical activity for this dataset. 

The advantage of the calculated activity score method is that since very light/light activity is 

obtained by subtraction from 24 hours, most individuals have to account only for time spent 

asleep and for relatively brief periods of time engaged in moderate and vigorous/very 

vigorous activities. The assumption underlying the calculation of the activity score is that 

most adults spend most of their waking hours in light activity. 

Activities can be classified by their 'energy cost' measured in metabolic equivalents (METs 4 ) 

into the following intensity levels: 

Sleep = average 1.0 MET 

Very light/ light activity = average 2.0 METs 

(e.g. sitting watching television, light 

household chores) 

Moderate activity = average 4.0 METs 

(e.g. heavy household chores, 

badminton, swimming) 

Vigorous/very vigorous activity = average 7.5 METs 

(e.g. basketball, athletics) 

Resting metabolism, defined as 1 MET, is approximately equal to an energy expenditure of 

one kilocalorie (kcal) per kilogram per hour (kcal/kg/hour). For adults an average body 

weight of 60kg is assumed and therefore for an average adult 1 MET is equal to 60kcal/hour 

or 1kcal/min. For adults METs are therefore taken as numerically equivalent to energy 

expenditure. An example of how the calculated activity score is derived for one day is given 

below. 

Example of calculated activity score for one day: 

5

Type of activity Total time 

spent (hours) 

6 

MET value for the 

type of activity 

Sleep 9.0 1.0 9.00 

Very light/light activities 13.5 2.0 27.00 

Moderate activities 1.0 4.0 4.00 

Vigorous/very vigorous activities 0.5 7.5 3.75 

Total 24.0 43.75 

Activity score 

The score is derived by multiplying the duration of each activity (hours) by the average MET 

score for the intensity of the activity. The total for each day is taken and the average daily 

total energy expenditure calculated. 

As with the previous NDNS survey of younger people 5 , the categories ‘very light’ and ‘light’ 

have been combined into a single ‘very light/light’ category. In the current survey, the 

categories vigorous and very vigorous have also been combined into a ‘vigorous/very 

vigorous’ category. This approach is suggested by Blair (1984) for simplified selfadministered 

physical activity instruments 3 . The MET values for the categories are 

calculated as an average for the activities corresponding to that category. For example, 

vigorous/very vigorous activities have MET values ranging from 6.0 to 10.0. An average of 

7.5 was taken based on the type of activities that could be coded as vigorous/very vigorous. 

For adults, calculated activity scores of 40 or above indicate a relatively active lifestyle, 

scores in the mid to high 30s indicate an inactive lifestyle and those in the low 30s indicate a 

very inactive lifestyle 3 . Overall, 84% of men and 74% of women in this NDNS had a 

calculated activity score indicative of a relatively active lifestyle, and no men and less than 

0.5% of women an inactive lifestyle (data not shown). 


1 The Technical Report is available online at http://www.food.gov.uk/science. 

2 

Respondents were asked to record only activities they had done for at least 10 minutes. Time 

was recorded to the nearest 10 minutes. 

3 Blair SN. How to assess exercise habits and physical fitness. In: Matarazzo JD et al. Eds. 

Behavioural Health: A Handbook of Health Enhancement and Disease Prevention. Wiley & Sons 

(New York, 1984). 

4 A MET is a multiple of the resting rate of oxygen consumption, or the ratio of working

metabolic rate to resting metabolic rate (WMR/RMR). One MET represents the resting metabolic rate, 

so that an individual participating in physical activity at 2 METs is consuming oxygen as twice the 

resting rate. 

5 Gregory J, Lowe S, Bates CJ, Prentice A, Jackson LV, Smithers G, Wenlock R, Farron M. 

National Diet and Nutrition Survey: young people aged 4 to 18 years. Volume 1: Report of the diet 

and nutrition survey. TSO (London, 2000). 

7

Appendix C Fruit and vegetables 

1 Definitions 

Fruit and vegetable intake was defined in a number of different ways. In total 18 variables 

were derived. For each variable the average daily intake in grams, and the average daily 

number of portions consumed was calculated. The following sections explain the derivation 

of these variables and Table C1 provides a summary of each variable. 

1.1 Fruit and fruit juice 

Fruit included food groups apples and pears, citrus fruits, bananas, canned fruit in juice, 

canned fruit in syrup and ‘other fruit', for example plums, grapes and soft fruits, together with 

fruit juice. Fruit juice includes vegetable juices. Quantities consumed in each of these food 

groups over the seven-day dietary recording period were added and divided by seven to give 

an average daily intake of fruit in grams. This was then divided by 80 to give an average 

daily number of portions consumed. 

Fruit juice was not included in the first variable calculated for fruit. In the second variable 

only one portion of fruit juice a day was included, however much was consumed. Thus, if the 

respondent consumed a daily average of at least 80g of fruit juice this counted as one 

portion and a value of 80g was added to the average daily amount of fruit consumed. The 

third definition includes all fruit juice, irrespective of the amount consumed. 

These three variables were calculated excluding and then including composite dishes, in this 

instance, fruit pies. As fruit is not the only component of fruit pies the fruit contribution from 

fruit pies was estimated as 45% of the total weight, including the pastry. Fruit contained in 

other products such as yogurts, jams, fruit smoothies, sponge puddings, cakes, breakfast 

cereals and crumbles was not included in the derivation of fruit intake. 

1.2 Vegetables and pulses 

Vegetables included food groups raw carrots, raw tomatoes, ‘other raw' and salad 

vegetables, peas, green beans, leafy green vegetables, carrots – not raw, tomatoes – not 

raw, ‘other vegetables’ and baked beans. In line with the definitions used in the five-a-day 

programme, potatoes and similar starchy staples, such as plantain and yam, do not count 

towards vegetable intake and are excluded from these derivations. The ‘other vegetables’ 

food group includes vegetables such as mushrooms, cauliflower, onions and peppers as well 

as starchy staple vegetables and soya-based food items that are used as meat alternatives. 

1

As these soya-based foods and starchy staple vegetables do not count towards intake of 

vegetables in this context, these items 1 were excluded at food code level. The food groups 

peas and ‘other vegetables’ include pulses and these are not included in all the derivations 

of vegetable intake. New groups were therefore derived which excluded pulses, and which 

comprised pulses only. 

Quantities consumed in each of these food groups over the seven-day dietary recording 

period were added together and divided by seven to give an average daily intake of 

vegetables in grams. This was then divided by 80 to give an average daily number of 

portions consumed. 

Baked beans and other pulses were not included in the first variable calculated for 

vegetables. In the second variable one portion only of baked beans and other pulses was 

included. Thus, if the respondent consumed a daily average of at least 80g of baked beans 

and other pulses this would count as one portion and a value of 80g added to the average 

daily amount of vegetables consumed. The third definition includes all baked beans and 

other pulses consumed, irrespective of the amount. 

These three variables were calculated excluding composite dishes, and then including 

composite dishes, in this instance, vegetable dishes. As vegetables are not the only 

component in vegetable dishes, for example potatoes in vegetable curry, the vegetable 

contribution from vegetable dishes was estimated as 40% of the consumed weight. 

Vegetables contained in other products such as soups, quiches, omelettes, pizzas and meat 

dishes, for example stews and casseroles, and tomato ketchup were not included in the 

derivation of vegetable intake. 

1.3 Fruit and vegetables 

The same definitions were used in the calculations of combined fruit and vegetable intake. 

The first derivation of fruit and vegetables excludes fruit juice and baked beans/pulses; the 

second includes one portion only of fruit juice and baked beans and other pulses; and the 

third definition includes all fruit juice and baked beans and other pulses. 

2


1 

Excluded food items from the ‘other vegetables’ category were: 

green bananas 

yam 

plantain 

soya mince 

soya bean curd tofu 

bacon flavoured TVP strips 

Cheatin' meats (eg ham, chicken) 

Quorn 

3

Table C1 Summary of fruit, vegetable, and fruit and vegetable variables 

VARIABLE INCLUDED FOODS EXCLUDED FOODS 

FRUIT 

(1) Fruit Apples and pears Fruit juice 

Citrus fruits Composite dishes (fruit pies) 

Bananas 

Canned fruit in juice 

Canned fruit in syrup 

Other fruit e.g grapes and plums 

(2) Fruit including 1 portion fruit juice As (1) above Fruit juice if less than average of 80g 

One portion of fruit juice (80g) consumed daily 

Fruit juice in excess of 80g consumed daily 

Composite dishes (fruit pies) 

(3) Fruit including all fruit juice As (1) above Composite dishes (fruit pies). 

All fruit juice 

(4) Fruit including composite dishes As (1) above Fruit juice. 

Fruit pies, 45% total weight 

(5) Fruit including composite dishes and As (2) above Fruit juice if less than average of 80g 

1 portion fruit juice Fruit pies, 45% total weight consumed daily. 

Fruit juice in excess of 80g consumed daily 

(6) Fruit including composite dishes and As (3) above 

all fruit juice Fruit pies, 45% total weight 

VEGETABLES 

(7) Vegetables Raw carrots From other vegetables*: 

Raw tomatoes Green bananas 

Other raw and salad vegetables Yam 

Peas Plantain 

Green beans Soya mince 

Leafy green vegetables Soya bean curd tofu 

Carrots – not raw Bacon flavoured TVP strips 

Tomatoes – not raw Cheatin' meats (eg ham) 

Other vegetables Quorn 

Baked beans 

Pulses (from peas and other vegetables) 

(8) Vegetables including 1 portion baked beans As (7) above Baked beans and other pulses if less than 

and other pulses One portion of baked beans and other pulses average of 80g consumed daily 

Baked beans and other pulses in excess of 

80g consumed daily 

Composite dishes (vegetable dishes) 

(9) Vegetables including all baked beans As (7) above Composite dishes (vegetable dishes) 

and other pulses All baked beans and other pulses 

(10) Vegetables including composite dishes As (7) above Baked beans 

Vegetable dishes, 40% total weight Pulses 

(11) Vegetables including composite dishes As (8) above Baked beans and other pulses if less than 

and 1 portion baked beans and other pulses Vegetable dishes, 40% total weight average of 80g consumed daily 

Baked beans and other pulses in excess of 

80g consumed daily 

(12) Vegetables including composite dishes As (9) above 

and all baked beans and other pulses Vegetable dishes, 40% total weight 

FRUIT AND VEGETABLES 

(13) Fruit and vegetables (1) and (7) above combined As for (1) and (7) above 

(14) Fruit and vegetables including 1 portion fruit (2) and (8) above combined As for (2) and (8) above 

juice and/or baked beans and other pulses 

(15) Fruit and vegetables including all fruit juice (3) and (9) above combined As for (3) and (9) above 

and baked beans and other pulses 

(16) Fruit and vegetables including composite (4) and (10) above combined As for (4) and (10) above 

dishes 

(17) Fruit and vegetables including composite (5) and (11) above combined As for (5) and (11) above 

dishes and 1 portion fruit juice and/or 

baked beans and other pulses 

(18) Fruit and vegetables including composite (6) and (12) above combined As for (6) and (12) above

dishes and all fruit juice and baked beans 

and other pulses 

* These items were excluded from all derivations of vegetable intake.

NDNS Adults Interviewer Instructions 

Contents 

1. Documents list 16a.Physical activity diary 

2. Equipment and transfer procedures 16b.Physical activity keying 

3. Contacts 16c. Physical activity coding list 

4. Background 17. Bowel movements 

5. Overview 17a Dutch Eating Behaviour Questionnaire 

6. The sample 18. Gift vouchers 

7. Ineligibility 19. Blood pressure & anthropometry 

8. Labels and serial numbers 20. Blood sample 

9. Consents 21. 24-hour urine collection 

10. Definitions 21a.Collecting tap water 

11. Oral Health protocol 22. Prescribed medicines 

12. Dietary assessment schedule 23. Additional recording & coding tasks 

13. Dietary diaries 24. Progress block 

14. Canteen letter 25. Admin block 

15. Catering questionnaire 26. Work planning 

22/11/00 

27. Administration & claims

DOCUMENTS – NDNS ADULTS AGED 19 TO 64 

Sample 

Address list - 

Advance letter - 

Kish grid K1 & K2 

Household selection sheet H1 

Labels 

Cryo serial number labels 

Standard serial number labels 

Address labels 

GP notification 

GP Notification form (4 part) Z1 

Notification letter to GP Z2 

Stamped envelope for GP 

Notification to GP 

Stamped HNR addressed envelope 

Purpose leaflets 

General L1 

Physical measurements and blood sample L2 

24 hour urine test L5 

List of blood and urine analytes (short list) L6 

Description of blood and urine analytes (long list) L6a 

Blood sample: what is it for and what will happen? L7 

Consent forms 

Blood pressure (3 part) Z3 

Blood sample (4 part) Z4 

NHSCR flagging (3 part) Z5 

Summary consents card Z9 

Checklist of consents returned Z10 

Stamped, HNR addressed envelope for each consent form 

Interview 

Prompt cards 

Vitamin and mineral supplements V1 

Self-completion Eating Habits Questionnaire S1 

Envelope for self completion 

Dietary survey 

Home Record Diary E1 

Green Home Record extra pages 

Blue Diary transcription pages 

Diary of Activities and Eating and Drinking 

Away from Home E2 

Envelope for eating and drinking away from home diary 

Notebook for respondent P3 

How to use the scales for weighing W1 

Check list for recording in the Home Record W2 (other side of W1) 

11/08/2000 

Interviewer documents 

1 

1. Documents list

11/08/2000 

Food descriptions card F1 

Eating pattern check sheet F2 

Catering questionnaire F3 

Guide weights card F5 

Flags card F6 

Dietary assessment schedule F7 

Letter to employer re: visit to collect information F8 

Coding documents: 

Index to food code list FC1 

Food code list FC2 

Brand code list FC3 

Crisps and savoury snacks alphabetic code list FC4 

Fats for spreading card FC5 

Oils and fats for cooking card FC6 

Tap water codes FC7 

Food source codes FC8 

Bowel movements 

Bowel movements card B1 

Physical measurements 

Measurements schedule M1 

Respondent’s record card M2 


Reporting raised blood pressure instructions BP1 

Letter to GP reporting raised blood pressure BP2 

24-hour urine collection 

24-hour urine sample record form M3A 

24-hour urine collection volume record M3B 

The Urine Samples – instructions for respondents W3 

Blood sample 

Phlebotomist availability card T 

Oral health 

Counting your teeth and fillings D7 

Leaflet D8 

Other 

Workplan 

2 

1. Documents list

NDNS Documents that have changed since Wave 1 or 2 

DOCUMENT CHANGES MADE 

K2 - amended to allow 40 addresses per 

quota 

Leaflets L1 and L2 

- Reference now to 1½ hour interview 

(not 2 ½!) 

- No mention of PABA 

L5a 24-hour urine test (PABA) - no longer exists 

L6a Description of analytes - being updated to remove mention of 

witnessed consent to bloodtaking 

Z4 Blood sample consent - no space for witness signature and 

M1 Measurement schedule 

details 

-pages 24-5. You now need to STICK A 

SERIAL LABEL on this page as it is 

copied and sent to HNR 

-clothing record for men and women now 

a double spread so respondent can not 

see other questions 

-additional page for recording 

medication. 

M3a and b 24-hour urine collection - no reference to PABA 

forms 

W3 Urine Sample respondent 

- no reference to PABA 

instructions 

Z10 Checklist of consents completed - new document return to HNR

EQUIPMENT LIST 

Dietary 

Food scales 

Spacer bowls 

9v batteries 

White plastic carrier bags for collecting wrappers 

WH Smith gift vouchers 

NDNS pens for respondent 

Plastic zip wallet for respondent 

Green pens for interviewer coding 

Flags for dietary record queries 


Dinamap 

3 cuffs - large adult, adult, small adult, 

Mains lead 

Connector hose 

(Manual) 

Case 

Height 

Leicester Height Measure 

Case 

Weight 

Soehlne personal weighing scale 

9v battery 

Circumferences 

Standard insertion tape 

1 

2. Equipment and transfer procedures

24-hour urine 

2 

Bag with urine collection equipment 

24 Hour Urine Collection Record Form (M3A) 

Large 5 litre screw-cap plastic bottle with boric acid preservative 

Plastic jug 

Plastic funnel 

Safety pin 

Small 2-litre screw-cap plastic bottle – for making collections while out of the home 

Carrier bag – for carrying the small plastic bottle 

Disposable absorbent work mat 

Protective gloves 

“Hanging”-type electronic balance 

Yellow-topped Sarstedt syringe-type urine containers (4 per respondent) 

Yellow syringe extensions 

Cryo-labels, printed with serial numbers & barcode 

Cryo-pen (to write date on cryo-labels) 

Parcel tape and scissors (to seal jiffy bags) 

Postal container packs, comprising: 

- 4 colourless (green-topped) screw-cap safety containers with a 

sheet of absorbent material inside 

- cardboard outer box 

- pad of 24-hour urine collection volume record sheets for respondent 

details and urine weights 

- Jiffy bag with Business Reply label 

Postal container pack for tap water sample: 

- 1 colourless (white-topped) screw-cap safety containers with a 


Self-tooth count 

Small dental mirror 

Administration 

Wallets for returning documents 

Fragile tape for returning equipment 

Note book 

Red stickers for {Enter} key 


EQUIPMENT DELIVERY and TRANSFER 

1 General 

You will be supplied with all the necessary equipment to carry out the all the 

elements of the survey. See the separate list of equipment. 

Each piece of equipment is individually labelled with a serial number. The number is 

used for recording the location of the equipment so it is important that is stays on 

throughout the period. 

In most instances, the equipment will be sent to you via Interlink - a UK wide carrier. 

The equipment will be issued to you for the whole period and you will have sufficient 

sets of dietary scales to follow the suggested working pattern for this survey which is 

a pattern of placing diaries with 3 people one week and with 2 people the next. 

You will be asked to check equipment you receive and return the ‘equipment receipt 

confirmation’ sheet to us. Should you transfer equipment from one interviewer to another 

please make sure you send an ‘equipment receipt confirmation’ sheet with the parcel 

and one to us in the Field Office indicating what equipment you have transferred; that 

way we will be able to keep track of the location of equipment. 

2 Care of the equipment 

The equipment is fragile and expensive (particularly the Dinamaps) and you should take 

care when handling it, particularly when you are transporting it between your home, the 

respondent’s home and your car. Try to ensure that it is kept dry. Take care also with the 

packaging/boxes the equipment comes in, as you will need to use this when you return it 

to HQ. You should have be able to carefully open out and flatten some of the boxes 

sent to you for easier storage. 

Do point out to your respondent that the food scales you are leaving with them are 

fragile and ask them to take care of them while they are using them. 

3 Reporting broken or faulty equipment 

If over the fieldwork period you find that some of the equipment is not working properly - 

not giving readings, showing error messages or broken in some other way - you should 

call the Field Office immediately. 

You will need to explain which piece of equipment is faulty or broken and what the 

problem is. You will also need to have the serial number from the label on that piece of 

equipment. The Field Office will instruct you on what to do and how to return the 

equipment. They will also arrange to have replacements sent to you. 

If it is one of the rod sections of the Leicester height measure which you are having 

problems with; you should specify this to the Field Office as they will be able to arrange 

for a replacement of that section to be sent to you. 

3 


4. Returning equipment at the end of the period 

Once you have finished all the fieldwork and you are sure that you will no longer 

require the equipment, contact the Field Office to arrange to send it back. Please 

pack the equipment securely back into the same packaging that was used before. 

Please reassemble (if you have flattened them for storage) and seal the boxes with 

the ‘fragile’ tape you will be sent. 

Please be prompt about returning equipment, as it is time consuming for us to have 

to chase you up! 

Contacts Field Office 

Karen Irving 020-7533-5424 

Michaela Pink 020-7533-5465 

4 


NATIONAL DIET AND NUTRITION SURVEY (NDNS): ADULTS AGED 19 TO 64 YEARS 

What is the purpose of the survey? 

This survey is part of the National Diet and Nutrition Survey (NDNS) programme, which aims 

to provide a comprehensive cross-sectional picture of the dietary habits and the nutritional 

status of the population of Great Britain 1 . 

The present NDNS for adults aged 19-64 years is the first study to be carried out on this age 

group since 1986/7 and follows on from similar surveys of children and young people aged 

1½ to 18 years, and of older adults aged 65 years and over. 

The aims of the mainstage adult NDNS will be to: 

• provide detailed quantitative information on the food and nutrient intakes, sources of 

nutrients and nutritional status of adults as a basis for Government policy; 

• describe the characteristics of adults with intakes of specific nutrients which are above 

and below the national average; 

• provide a database to enable the calculation of likely dietary intakes of natural toxicants, 

contaminants, additives and other food chemicals for risk assessment; 

• measure blood and urine indices which give evidence of nutritional status or dietary 

biomarkers and relate these to dietary, physiological and social data; 

• provide height, weight and other measurements of body size on a representative sample 

of adults and examine their relationship to social, dietary, health and anthropometric data 

as well as with data from blood and urine analyses; 

• monitor the diet of adults to establish the extent to which it is adequately nutritious and 

varied; 

• monitor the extent of deviation of the diet of adults from that recommended by 

independent experts as optimum for health, in order to act as a basis for policy 

development; 

• help determine possible relationships between diet and nutritional status and risk factors 

in later life; 

• assess physical activity levels of adults; and 

• provide information on oral health in relation to dietary intake and nutritional status. 

Which organisations have commissioned the survey? 

As part of the NDNS programme, the survey was commissioned by the Departments of 

Health (in England, Wales and Scotland) and the Food Standards Agency (FSA). It is being 

carried out by the Social Survey Division of the Office for National Statistics (ONS) in 

collaboration with the Medical Research Council Resource Centre for Human Nutrition 

Research in Cambridge. 

Mainstage 

The mainstage NDNS of adults has been commissioned following the success of the 

feasibility study conducted in the autumn 1999. The various elements of the study: blood 

sample, 24-hour urine collection, blood pressure and anthropometric measurements, eating 

behaviour questionnaire etc and the CAPI program were all tested live on a sample of 

around 100 adults. Some changes have been made to the protocol and survey 

documentation following feasibility. 

1 See also NDNS purpose leaflets 1 and 2. 

1 

4. Background

When does the survey take place? 

Fieldwork for the adult NDNS will start 1 July 2000 and will run for 12 months, to account for 

any seasonal variation, until 30 June 2001. 

What topics are covered by the survey? 

• Food and nutrient intake, including all medicines, and dietary supplements; 

• smoking and alcohol intake; 

• nutritional status, measured through analysis of blood and urine samples; 

• oral health and self-count of teeth and amalgam filled teeth; 

• level and frequency of physical activity, assessed through a seven-day diary; 

• frequency of bowel movements; and 

• blood pressure and anthropometric measurements – height, weight, waist and hip 

measurements. 

Who will take part in the survey? 

The survey will be based on a random sample of the population of Great Britain. We will 

interview people aged between 19 to 64 years living in private households. One household 

will be selected at each sampled address. The survey will be conducted in 152 areas 

covering England, Wales and Scotland and with achieved sample size of 2,000 adults. 

Voluntary nature of the survey 

As with all our surveys we rely on people’s voluntary help, which is essential if our work is to 

be successful. We would like as many people as possible to agree to help with all parts of 

the survey, but if some people prefer not to take part in some aspects then the rest of the 

information they provide is still extremely valuable. Also, anyone may withdraw from 

participation at any time. As with all other parts of the survey, agreeing to each of the 

physical measurements, the urine collection and the blood sample is voluntary. 

If the survey is to be successful then we need as many people as possible to help with all 

these aspects, but we understand if some people are unwilling to take part in some aspects. 

The information these people give is still extremely valuable to us. 


Yes – the survey is confidential and used for statistical research purposes only. Access to 

the completed questionnaires and diaries is restricted to the Social Survey Division of ONS 

and the Food Standards Agency. The names and addresses of co-operating households 

are always kept separate from any other information given to us during this survey. 

Furthermore, names and addresses will not be released to the Food Standards Agency, or 

to any other government department. The survey results will not be presented in a form 

which can be associated with names and addresses. No survey results are ever made 

available to local authorities, members of the public or the press where it is thought that 

individuals or households might stand a small chance of being identified. 

Indemnity 

Government departments carry their own risks. Participants in the survey would, with 

respect to claims against DH, FSA, ONS or the Medical Research Council, be in the same 

position as if public liability insurance had been taken out. 

2 

4. Background

When will the results be available? 

It is hoped that results for the main survey will be available from around autumn 2002. 

For more information about the adult For more information about the 

NDNS survey contact: overall NDNS programme contact: 

Lynne Henderson or Jackie Hoare Jan Gregory 

ONS D2/23 ONS D2/23 

1 Drummond Gate 1 Drummond Gate 

London London 

SW1V 2QQ SW1V 2QQ 

Telephone: 020 7533 5385 or 5413 020 7533 5387 

Fax: 020 7533 5499 020 7533 5499 

e-mail: lynne.henderson@ons.gov.uk jan.gregory@ons.gov.uk 

jacqueline.hoare@ons.gov.uk 

3 

4. Background

OVERVIEW OF THE SURVEY 

Fieldwork will take place in 152 postcode sectors across Great Britain. Each interviewer 

quota of work will consist of 40 allocated addresses. Obviously we are aiming to achieve 

100% response at all eligible addresses containing an eligible adults aged 19-64 years. 

However, our minimum target response is 70%. Interviewers are therefore likely to obtain 

around 13 or 14 interviews per quota. 

The survey is split into 4 waves conducted throughout 1 year. Each wave is therefore 3 

months in length. You will be allocated one quota of work to complete within that 3-month 

period. 

Fieldwork for the main survey starts at the beginning of July 2000. Interviewers will be able 

to start work in their designated area only when: 

1. Ethical approval is obtained from the locally based ethical committee (LREC) responsible 

for that area. 

2. Interviewers have successfully completed their post-briefing exercises and have been 

given permission to begin work by the Nutritionists working at ONS Titchfield. 

1 

5. Overview

Summary of components 

152 quotas - 40 addresses per quota 

Face-to-face interview 

Detailed weighed food and drink record for 7 days 

Physical activity diary – 7 days 

Bowel movement frequency diary – 7 days 

Catering questionnaire – Paper 

Oral health component – self-assessment of teeth. 


Notifying respondent’s GP of participation in survey 

Consent forms: GP notification 


Blood sample 

Urine sample 

Consent to flag NHSCR 

Anthropometric measurements – height, weight waist and 

hip. 

Measurement of blood pressure. 

Blood sample – taken by phlebotomist, sent to laboratories in 

Southampton, Cambridge & Great Ormond Street. 

Collection of urine sample – (24-hour) and tap water sample 

for despatch to HNR. 

Data transmission. All Blaise data transmitted to HQ. 

Booking-in. All documents booked in (Titchfield based) using 

bar-coded booking-in system. 

Coding and editing (Titchfield based). All dietary records to 

be keyed using data entry program. All dietary records checked 

and edited using editing program. Crosschecks also made 

against Blaise interview data. 

Nutritionists (Titchfield based). New food and recipe codes 

added. Weights calculated. 

Computation of consumption of foods into intakes of nutrients 

using a nutrient data bank supplied by Food Standards 

Agency. 

Analysis and report writing. Data merging. SPSS analysis 

and report writing for publication. 

2 

5. Overview

Dietary diary – 7-day weighed intake method. 

Respondents are asked to keep a 7-day weighed intake diary. Respondents are asked to 

record everything they eat or drink over that 7-day period. Everything eaten or drunk at 

home needs to be weighed and described accurately. Respondents are provided with a set 

of food weighing scales and instructions cards but it is the interviewer who must teach them 

exactly how to weigh and record their intake. Respondents are given one day in which to 

practise the weighing and recording prior to starting the 7-day diary. A 24-hour checking call 

is made by the interviewer after the diary keeping period has begun in order to confirm that 

weighing and recording is being done to the standard necessary and to give support and 

encouragement to the participant. This is the most important element of the survey. Without 

it the rest of the data we collect is of little value. 

Eating away from home diary (7 days) 

Respondents are also asked to record everything they eat and drink outside of the home 

over the 7-day period on the eating away from home diary. Where possible respondents are 

also asked to weigh the food using the scales provided but we appreciate that this is not 

always possible. Therefore we simply ask them to record as much information as they can 

about the food/drink items consumed including a full description of the item, the amount and 

where the item was consumed and whether there were any left over. Ideally respondents 

should carry these diaries around with them and record the information required at the time 

of consumption. 

Gift voucher 

Each respondent who fully completes the 7-day dietary home diary as well as the 7-day 

eating away from home diary will be given a £10 W.H.Smith voucher as a token of our 

appreciation for taking part. This voucher should not be used as an incentive in any way to 

encourage people to take part. 

Catering questionnaire 

Many respondents will eat at a workplace/college canteen during the recording period. For 

these cases you are asked to complete a workplace/college canteen questionnaire which 

asks about the kind of foods provided and how they have been prepared and cooked. This is 

a paper document and the information does not need to be input into the Blaise program. 

The completed questionnaires are returned to the Nutritionists working at our Titchfield office 

who will use the information to help them code the foods correctly. 

Activity diary 

Respondents are also asked to maintain a 7-day activity diary. The recording for this is 

combined with the eating away from home diary which respondents should carry with them, 

as ideally activities should be recorded as they are carried out or shortly after completing 

them. We are interested in the degree of physical activity which people take on a daily basis 

as an indicator of energy expenditure. 

Bowel movement record 

The relationship between diet and bowel movement has long been established. Therefore 

we also ask people to record information on the number of bowel movements they make, 

each day, for the duration of the 7-day recording period. 

Height, weight, waist and hip measurements 

3 

5. Overview

Obviously what people eat affects their weight so we are interested in people’s weight. By 

itself though, weight is of limited use because taller people will probably weigh more anyway. 

Hence we need to know about weight in relation to size and the amount of muscle and fat. 

We will need to measure weight, height, and waist and hip circumference, which are all 

useful indicators of body size. 


It is also interesting to look at any relationship which might exist between diet and blood 

pressure. Blood pressure will be measured by the interviewer using Dinamap 8100, provided 

that consent is given by the respondent. If the individual consents, their GP will also be 

informed of the result. If any respondent’s blood pressure is found to be abnormally high 

they and the survey doctor will be informed as well as their GP (if the respondents consents 

for us to inform their GP). 

Blood sample 

The analysis of the blood will tell us a great deal about people’s health and give us further 

information on their diet. The blood sample is required for a variety of biochemical and 

haematological tests, which will measure nutritional status and biomarkers. A 

haematological profile and related biochemical indices will provide evidence of iron, folate 

and vitamin B12 status; another group of blood tests will provide evidence about fat and 

water soluble vitamin status and trace minerals. Blood lipids levels will be measured as a 

diet related cardiovascular risk factor. 

Results for blood analytes with a recognised clinical significance will, if the respondent 

agrees, be reported to the respondent’s GP for further investigation or advice if needed. The 

results will also be sent to the participant. 

A small amount of blood (no more than five or six teaspoons or 30ml) will be taken from the 

arm, using new, sterile equipment, by a qualified person. The blood is sent to laboratories in 

Cambridge, Southampton and Great Ormond Street Hospital in London, for a number of 

analyses, including measurements of haemoglobin, vitamins and minerals. 

24-hour urine sample 

We would like each person taking part in the survey to collect their urine over a 24-hour 

period, at a time that is convenient to them. This can be analysed to tell us the level of salt in 

their diet which cannot accurately be measured from information collected in the food diary. 

We need a full collection of urine rather than a single sample as the level of salt in urine 

fluctuates according to what was eaten at the last meal; a collection over 24 hours gives 

much more reliable information on the usual levels of salt in a person’s diet. 

A robust 24-hour urine collection is needed to provide estimate sodium, potassium, fluoride 

and ochratoxin A intakes by measuring the amount of these substances excreted in 24 

hours. 

You will provide the respondent with all the equipment for making the collection, which will 

be sterile and used only once. The collection container will contain a small amount of 

preservative. 

You will give the respondent an information sheet telling them exactly how to make a 24hour 

collection of urine, and answering some of the questions they may have. You will also 

give them a record sheet to keep during the collection. 

4 

5. Overview

The respondent, under your supervision, will take 4 test tubes of urine from the 24-hour 

collection for you to send by post to HNR for analysis. 


The Department of Health and Food Standards Agency would like to be able to find out 

something about what eventually happens to the people who take part in this survey; in 

particular: how old they are when they die, the cause of their deaths, and if they are ever 

diagnosed as having cancer. Information on these events will allow the Department of 

Health and Food Standards Agency to look at the results from this survey and see whether 

diet and the other aspects of their health which are being measured are eventually related to 

age at death, cause of death and the likelihood of getting cancer. The National Health 

Service Central Register (NHSCR) already keeps a record of everyone who is in the 

National Health Service. 

We would like to flag the respondent on the Register so that in the future we can be told 

about any deaths and cancer registrations of individuals who took part in this survey. This 

means their existing record will have an electronic code attached indicating that they took 

part. This code will be attached to their name until they die. Flagging the name on the 

NHSCR will NOT mean that they are contacted again in connection with this survey, and 

information from the flagging will not identify individuals but will be presented as tables of 

results in any future reports. Respondents are not obliged to have their name flagged. You 

must obtain their signed permission to do this. 

Assessment of number of natural teeth 

Respondents will be asked to count their own natural teeth and teeth containing amalgam 

fillings using a set procedure which you will describe to them along with a set of written 

instructions and a card for them to record on. We have already conducted a validation 

exercise both at the feasibility stage of this survey and as a follow-up study to the 1998 Adult 

Dental Health Survey. We found that respondents are fairly accurate at counting their own 

teeth but need a lot more guidance on identifying amalgam. It is therefore important that they 

are given thorough instruction and practice time. 

5 

5. Overview

Eating Behaviour Questionnaire 

This is a self-completion exercise and can be administered at the diary collection call. 

Respondents are offered either CASI (Computer Assisted Self-completion) or a paper selfcompletion 

form. The questionnaire has been developed as a means of investigating 

people’s attitude and relationship with food. 

Blaise CAPI interview 

A face-to-face Blaise interview is conducted when the diaries are placed with the respondent 

and again when the diaries are collected at the pick-up call. The Blaise interview is designed 

to collect demographic information about the respondent as well as information about their 

eating preferences and patterns. A detailed description of the Blaise interview is given 

below. 

Content of interview questionnaire 1 

1. Basic background information and demographic details, including: 

• age, sex, date of birth 

• household composition 

• information to derive social class of respondent, Head of Household and 

Household Reference Person (HRP) if appropriate 

• highest educational qualification level of respondent and HRP if appropriate 

• gross household income 

• receipt of benefits 

• employment status 

• ethnic origin 

2. Basic demographic information such as household tenure, type of accommodation 

and length of residence. 

3. Background information on respondent’s usual eating behaviour to help assess 

dietary record – weekdays and weekends - including: 

• type of milk used 

• use of salt at the table and in cooking 

• consumption of tea, herbal teas and coffee 

• consumption of artificial sweeteners in drinks and cooking 

• appetite 

• food allergies and food avoidance (whether self or medically diagnosed) 

• special diets (e.g. vegetarianism/veganism, whether dieting to lose weight) 

• other dietary restrictions (e.g. due to illness) 

• food preferences and choices. 

4. Information on social and domestic circumstances which may influence respondent’s 

food consumption and nutritional status, including: 

• food storage and cooking facilities (e.g. availability of refrigerator, freezer, 

conventional cooker, microwave oven etc.) 

• distance from the coast 

• access to car 

5. Fruit and vegetables, including: 

1 Most of the questionnaire will be administered prior to the start of the dietary record keeping. However, some 

of the questioning will be carried out after record keeping at diary collection. 

6 

5. Overview

• whether eaten peeled or unpeeled 

• consumption of organic home grown and ‘free’ food. 

6. Storage practices in the home (e.g. storage of food in open cans) 

7. Brief medical history. Information on serious medical conditions and disabilities which 

might affect dietary behaviour or physical activity or the physical measurements, 

including conditions which might preclude subject taking part in some of the survey 

components (e.g. haemophiliac). Also: 

• attendance at GP other than for minor ailments 

• hospital treatment. 

8. Details of current medication (self and prescribed) and use of dietary supplements 

including name, brand, strength and product licence number (if any). 

Also: 

• use of prescribed antihypertensives 

• use of folic acid supplements by women of child bearing age 

• use of oral contraceptives 

9. Alcohol consumption 

• current practice 

• type of alcoholic drinks 

• quantity. 

10. Smoking habits 

• current practice 

• quantity 

11. Information on menopausal state and use of hormonal replacement therapy. 

12. Frequency of consumption of foods to determine usual dietary patterns and also 

intakes of foods which may not be consumed in the short time of the study period. 

13. Physical activity: 

• amount of physical activity involved in occupation 

• amount of physical activity done outside of work 

14. Psychometric restraint questions to assess eating behaviour 

15. Questions on usual eating behaviour to assess accuracy of dietary diary 

16. Questions on the presence of natural teeth and on dietary habits considered to be of 

dental relevance 

Self-completion forms 

1. Oral contraception, menopause and HRT – CASI only 

2. Eating behaviour questionnaire – CASI and Paper 

3. Self-tooth count – paper only, keyed by interviewer 

4. Catering questionnaire – paper only, not keyed 

7 

5. Overview

Diaries 

1. Dietary diary 

2. Eating and drinking away from home diary 

3. Physical activity diary 

4. Bowel movements diary 

Blaise structure of interview 

The Blaise interview is basically divided into 3 main blocks consisting of the main interview 

and 2 parallel blocks, the administration block and the progress monitoring block. The main 

interview consists of a placement interview questionnaire and a pick-up interview 

questionnaire. Certain subjects are covered at the placement interview and others at the 

pick-up call. They are located in the same Blaise programme as this makes it easier for us to 

cross check against placement and pick-up interviews and speeds up the interview in 

general as you are not having to switch from one interview program to another, as in the 

past. You will be routed to the relevant survey components whenever appropriate. 

The Admin. Block is standard and should be familiar to you all. The progress block is 

something that we have introduced for this survey. We are asking you to try and update the 

progress block on a daily basis and, while you are working in the field, to also try and 

transmit on a daily basis. This is why we have made it a separate parallel block. The whole 

block works in a similar manner to the Hstatus variable in the Admin block in order that we 

can continually monitor your work progress on a daily basis. We will be able to pick-up 

information you have recorded in the progress block as long as you make a transmission. 

Even if you are transmitting work back to HQ for another project you are working on we will 

still be able to monitor your progress on NDNS. Although there are some consistency 

checks in this block please try to ensure that you keep everything consistently up-to-date. 

We have given you the option to code or key each section as you come to it so that you can 

skip through items that you have not yet covered in the interview process. 

Block name Subject 

QID Address ID 

QSAMPLAB Routing for sample A or Sample B 

QSIGNIN Date of placement/Who lives here? 

QTMTPROG Timing block 

QNAMES Names of household members 

QTHCOMP Household composition 

QHOH Who is HoH? 

QHRP Who is HiH? 

QTPERID Person numbering 

QTHRELS Relationships grid 

QTCRESP Identifying respondent 

QINTER 

Qworks 

Qdurable 

Qmilk 

QteaCofTea 

Qtea 

Qherbal 

Qcoffee 

QartSwee 

Main interview 

Does respondent work? 

Household durables 

Use of milk 

Use of tea/coffee 

Tea 

Herbal tea 

Coffee 

Artificial sweeteners 

8 

5. Overview

Qsalt 

Qappetit 

Qfreq 

QspecDie 

Qallerg 

Qveggie 

Qorganic 

Qfreefood 

Qstorage 

Qvitmins 

Qphysact 

Qmedical 

Qantihyp 

Qdent 

Qsmoke 

Qalcohol 

Qwomen 

Qeduc 

QethnicO 

Qtenure 

Qincome 

QwrkResp 

QILOResp 

QlastJBR 

Qmain JBR 

Qemplen 

QjbHrsUR 

QwrkHoH 

QwrkHiH 

QendPlac 

PTIMESTAMP 

QTMDPLACE 

QPICKUP 

QPUQuest 

QTIlDiry 

Qpsyche 

Qoral 

QADMIN 

QTCalls 

QoccResp 

QoccHoH 

QoccHiH 

QPROGRESS 

Qmeasure 

QBPress 

Qdental 

Qdiaries 

QactPhy 

Qbowel 

END INTERVIEW 

Use of salt 

Respondent assessment of appetite 

Food frequency questions 

Special diets? 

Allergies? 

Vegetarian/Vegan? 

Whether eats organic food 

Whether eats food grown themselves 

Food storage 

Vitamin supplements 


Medical problems – long standing illness 

Whether taking anti hypertensives 

Whether has any own natural teeth 

Smoking habits 

Drinking behaviour 

Oral contraceptives and the menopause 

Education 

Ethic origin 

Tenure 

Income 

Occupation of Respondent 

ILO Classification 

Last job 

Main job 

Description of employment 

Hours of work 

Occupation of HoH 

Occupation of HiH 

End of placement interview 

Time stamp 

Start timing pick-up interview 

Start of pick-up interview 

Quality assessment of diary 

Illness during diary keeping 


Oral health component 

Admin Block 

Call block 

Occupation and industry classification Respondent 

Occupation and industry classification of HoH 

Occupation and industry coding HiH 

Monitoring progress in the field 

Measurements schedules 

Blood pressure results 

No of teeth and amalgam fillings 

Whether kept diaries 

Physical activity keying and coding 

Bowel movement keying 

9 

5. Overview

The overall calling structure for the survey is detailed below. 

Main procedures, in order, carried out at each call for a fully co-operating respondent 

completing a 7-day dietary intake record 

Advance letter 

Because of the length of the field period interviewers are asked to send out the advance 

letter themselves. The letter should arrive with the respondent about 3 to 4 days before the 

interviewer calls. 

Initial visit 

At your first visit you will seek to ascertain how many households are at the address, select 

a household at random and then ascertain whether there are eligible individuals within the 

selected household. One individual is then selected at random. You do not have to go into 

great detail at this stage but it is essential that the respondent is giving ‘informed consent’ at 

every stage in the survey process. The respondent must understand what it is they are 

agreeing to take part in. Respondents are then invited to take part in each element of the 

survey in a staged manner. Consent for each element is obtained only after a full 

explanation of what is required. You should explain that consent to one element does not 

imply consent to any other elements of the survey. You should use the corresponding 

explanatory leaflets. It is important that, for those elements requiring written consent, you 

give participants 48 hours to consider and discuss with advisers. 

For those elements requiring written consent respondents should be given 48 hours to 

consider. 

Remember – informed consent. 

10 

5. Overview

Calling strategy 

Call Task Timing 

Appointment Interviewer makes initial contact and an 

appointment to conducting placement 

Placement 

interview 

24 hour checking 

call 

Mid-week 

checking call 

interview. 

Interviewer gives explanation of the 

study. Interviewer conducts main 

interview, places dietary diaries, bowel 

record and self-tooth count instruction 

form with dental mirror. 

Interviewer checks quality of recording 

and helps respondent with any problems. 

Interviewer encourages respondent. 

Diary checking and encouragement. 

Interviewer probes for any missing 

information. Anthropometric and blood 

pressure measurements made. 

Additional check Collecting pages for coding. Interviewer 

encourages respondent and helps with 

any difficulties. 

11 

First contact with respondent 

after respondent receives 

advance letter. 

Call made by appointment with 

selected respondent. 

Call made 24 hours after diary 

keeping has begun. 

Call made mid-way through 7day 

dietary diary recording 

period. 

Call made at the discretion of the 

interviewer if she/he feels that 

respondent needs help and 

would appreciate an additional 

visit. 

Pick-up call Interviewer conducts post-diary interview Call made as soon as is 

convenient for respondent after 

7-day diary keeping completed. 

Other calls combined with previously described calls wherever possible. 

24-hour urine Respondent mixes and samples 24-hour 

collection urine. 

Blood taken Sample taken by phlebotomist. 

Call made immediately after 24hour 

collection. 

Call made either during or after 

diary completion and pick-up 

call. Weekday before 3.30pm in 

order for phlebotomist to be able 

to transport blood sample to 

laboratory. 

5. Overview

Summary of consents 

Item Verbal 

1. GP notification 

2. Anthropometric 

measurements 

3. Blood pressure 

4. Blood sample 

5. 24 hour urine 

6. NHSCR flagging 

7. Self-tooth count 

consent 

required 

YES 

YES 

YES 

YES 

YES 

YES 

YES 

Has GP 

and 

agrees to 

GP 

notification 

YES 

NO 

NO 

NO 

NO 

NO 

NO 

12 

Written 

consent 

required 

YES 

NO 

YES 

YES 

NO 

YES 

NO 

Other 

**** 

**** 

**** 

Written consent plus phlebotomist 

checks for clotting/bleeding 

disorders or anticoagulants. 

No consent needed to notify GP 

**** 

**** 

5. Overview

THE SAMPLE 

1 Documents 

You will be provided with the following documents: 

an address list; 

an advance letter for each address in your quota; 

Household selection sheet (H1) 

Doorstep selection sheet (K1) 

Kish Grid (K2) 

2 Sample selection 

The fieldwork period for each wave of the survey is 3 months starting from beg-July 

2000 to end-June 2001. 

The fieldwork will take place in 152 postcode sectors in England, Wales and 

Scotland; we are aiming to achieve about 2000 interviews. 

The sample of addresses has been selected from the Postcode Address File. 

Eligible households are those containing an adult aged between 19 and 64 years. 

Pregnant women or women who suspect that they might be pregnant or those who 

are breastfeeding are also ineligible. 

You will be issued with 40 addresses randomly selected from the postcode sector 

allocated to you. 

3. Household selection 

Often there will only be one household living at an address. However, at some 

addresses, particularly in inner city areas, you will find more than one household at 

an address. You are required to select only one household for interview at each 

address. 

The term ‘multi-household address’ relates to an address with more than one 

household present. There has to be more than one household actually resident. 

In other surveys you may have come across the use of two types of multi-household 

sheets: 

• Pre-selected for addresses in Scotland which have MO indicators; 

• Concealed for all addresses in England, Wales and Scotland where there is no 

MO indicator. 

Since the NDNS only requires the selection of one household per address it is not 

necessary to issue two types of forms. Thus for the NDNS ONLY one pad of multihousehold 

selection sheets is issued to cover all instances of multi-occupancy. The 

pads comprises four sheets – A,B,C and D. 

At each address you should try to find out how many households are present at your 

first call. If the address contains more than one household you should apply the 

procedures described below. 

1 

6. The Sample

1. Take the next sheet from your pad of multi-household selection sheets. 

It is important that you do take the next sheet as there are four different types of sheet 

to ensure that all households get an equal probability of selection. 

2. On the front of the sheet stick on your serial number label with barcode for the 

address concerned. 

3. After talking to a responsible adult at the address, list all the households living 

there at your first call. 

This procedure will vary according to the particular layout of the address but it must be 

carried out in the way described below so that you (or another interviewer) can reidentify 

the household selected. 

The total number of households you have listed should be the total number at 

the address. 

4. Listing procedure 

1. If the address is a block of numbered flats you should simply list them in 

numerical order, starting with flat 1,2,3 etc or A,B,C etc. 

2. If the address consists of unnumbered flats or bed-sitters, whether in a purpose 

built block or converted house, you should list the flats in a systematic way, 

starting with the lowest floor and working in a clockwise direction on each floor, 

starting from the front left-hand side of the property. Thus, if the address 

contained eight households, four on each floor, you would list them starting with 

the flat immediately on your left entering the main door. 

3. If the address is marked as a ‘Divided address’ on your address list, you should 

list the households only at those parts at which you have been instructed to 

interview: 

FOR EXAMPLE: If you were asked to interview at 12A High Street (and only 12A) 

and when you arrived you found four separate households within 12A then you would 

list only those four and would exclude those at 12B, 12C etc. However, if you were 

asked to interview at 12B and parts not listed and 12A was the only other part listed, 

but the address contained C,D and E then you would need to list all the households 

at 12B,C,D and E, and carry out your concealed multi-household procedures. 

4. Remember to include all flats that are known or appear to be empty. However 

ineligible addresses, such as businesses or derelict accommodation, should be 

excluded from your listing. 

5. Column 4 tells you which household you are to interview according to the number 

of households found at the address. Ring the row number of the selected 

2 


household in column 1 (this is not the number that you will eventually use). Once 

the interview has been completed, enter the outcome code in column 5. 

The household that you select should ALWAYS be numbered (1). 

You should return the multi-household selection sheets to the Titchfield office, room 

5002, for booking in. 

You will be required to enter the total number of households listed on your 

selection sheet (column 3) into the Blaise questionnaire. 

Please note: if you are working in Scotland some addresses will have a multioccupancy 

indicator on the address list. You are therefore pre-warned that there will 

be more than one household living at the address. However, you will still only 

interview at a single household. Use the household selection sheet, as described 

above, to ensure you make a random selection. 

5. KISH sampling 

You should list all household members who satisfy the age criteria (19-64) and are 

not pregnant, potentially pregnant or breastfeeding, on form K1 – doorstep selection 

sheet. 

One person per household will be selected for interview using a Kish Grid (K2) 1 . The 

total number of eligible people will be recorded in the Blaise program as will the 

person number 2 of the person selected. (We need this information for the data 

analysis to calculate the person’s chance of selection.) 

one eligible individual is selected per household. 

6. Ineligible 

1. People younger that 19 or older than 64. 

2. Pregnant, potentially pregnant or breastfeeding 

Women who are pregnant or breastfeeding their baby are NOT eligible to take part in 

the survey - because their nutritional status and physiology will be significantly 

different to that of women of the same age who are not pregnant or breastfeeding. 

If, when you make your initial visit, you see that a women is obviously pregnant or 

breastfeeding then you can explain why we are unable to include them in the survey. 

Otherwise you will need to ask the question of women of child bearing age before 

you begin the kish selection process. 

7. Kish grid listing 

1. List all eligible household members on the doorstep selection grid (K1) column b). 

2. If two or more adults are listed then you should use the Kish Grid (K2) to select the 

respondent and for interview. For example, if you are interviewing at address number 

6 from your quota list of addresses then use address 6 as your row identifier and 

then use the number of eligible adults listed as your column identifier. The 

intersection will tell you which person listed on form K1 you should interview. 

1 Please make sure you are given 2 copies of the Kish Grid in your packs. 

2 As recorded in the household box. 

3 


3. You will need to record the total number of people listed on the doorstep selection 

grid in the Blaise program as well as the actual person number of the respondent 

selected as listed in the household grid and not the doorstep selection sheet. 

NOTE: You should only list individuals present in the household who are eligible to 

take part in the survey. Those outside of the survey age-range and women who are 

pregnant, potentially pregnant or breastfeeding are also excluded for the reasons 

given above. 

If you can find out in advance if a member of the household is pregnant, potentially 

pregnant or breastfeeding then you can exclude them from the doorstep selection 

sheet listing. However, you may not find out that this is the case until after you have 

started the Blaise interview and have checked directly with the women herself. In 

which case you explain why you cannot proceed. If there are no other eligible 

household members then you should withdraw and the case will be given an 

outcome code of ineligible (61). If however there are other eligible household 

members you should return to the doorstep selection sheet (K1) delete the pregnant 

women from the listing. Re-number the eligible people in order and make the 

selection again using the Kish grid (K2). Obviously if there is only one other eligible 

household member then that is the person you should choose to interview. 

You will also then need to revise the total number of people listed on the 

doorstep selection sheet. 

7 Queries 

Information on address lists and locating addresss: 

SIU Titchfield: 01329 81 3028 

Other sample/eligibility queries: 

Lynne Henderson: 020 7533 5385 

Michaela Pink: 020 7533 5465 

4 


NATIONAL DIET AND NUTRITION SURVEY 


PA322 

MULTI-HOUSEHOLD 

TITCHFIELD 

SELECTION SHEET (A) 

TO BE RETURNED TO 

*H1* 

H1 

LIST OF HOUSEHOLDS 


NO OF 


NO 


FOUND AT 

ADDRESS 

AT H/HOLD 

(1) 

(2) 

(3) (4) 

1 1 1 

2 2 1 

3 3 1 

4 4 4 

5 5 1 

6 6 6 

7 7 4 

8 8 7 

9 9 8 

10 10 3 

11 11 8 

12 12 3 

13 13 5 

14 14 11 

15 15 3 

IF MORE THAN 15 HOUSEHOLDS PLEASE TURN OVER 

5 


Procedure: 

1. Note down the households on the table above. This must be done systematically. If 

numbered, then list in numerical order (ie, flat 1,2,3, etc). Otherwise start at the lowest 

floor and work in a clockwise direction. 

2. Ring the number of households found at column 3. Read column 4 to identify which 

households are selected for interview. Ring the selected household number in column 1. 

3. Return this household selection sheet to Room 5002, Titchfield. 

6. The Sample 

OUTCOME CODE 

(5)


NO OF 


NO 


FOUND AT 

ADDRESS 

AT H/HOLD 

(1) 

(2) 

(3) (4) 

16 16 1 

17 17 12 

18 18 14 

19 19 1 

20 20 2 

21 21 19 

22 22 11 

23 23 17 

24 24 12 

25 25 18 

26 26 18 

27 27 8 

28 28 12 

29 29 15 

30 30 7 

IF MORE THAN 30 HOUSEHOLDS PLEASE RING RESEARCH: 

020 7533 5321 or 020 7533 5392 

6 

6. The Sample 

OUTCOME CODE 

(5)

PA322 NATIONAL DIET AND NUTRITION SURVEY OF ADULTS 

AGED 19 TO 64 YEARS 

IN CONFIDENCE 

K1 

*K1* 

Interviewer’s Name _____________________________________ Auth No 

Doorstep selection 

7 

Area No Address No Check Letter Wave 

Number 

*K1 

* 

Please complete for all eligible households. Only list eligible adults aged 19 to 64. Do not list women 

who are pregnant, potentially pregnant or breastfeeding. 

(a) 

Pers 

Ring 

(b) (c) 

M F 

01 1 2 

02 1 2 

03 1 2 

04 1 2 

05 1 2 

06 1 2 

07 1 2 

08 1 2 

09 1 2 

10 1 2 

11 1 2 

12 1 2 

13 1 2 

14 1 2 

(d) 

Age 

(e) 

Number adults, starting with 

the eldest 

If two or more adults are listed in the box above, use the K2 Kish Grid to select the respondent and ring selected 

respondent in column (e). 


PA322 NATIONAL DIET AND NUTRITION 

SURVEY 


KISH GRID [K2] *K2* 

Number of eligible adults in household 

2 3 4 5 6 7 8 9 10 11 12 13 14 

Address 

1 1 1 2 1 2 5 7 3 2 6 9 7 1 

2 2 3 1 2 4 3 6 8 4 4 1 9 13 

3 2 2 3 5 3 7 5 1 10 7 12 4 9 

4 1 2 4 4 5 2 8 6 3 11 8 5 3 

5 2 1 2 3 1 4 1 2 1 3 6 12 8 

6 1 3 1 1 6 1 3 7 9 5 2 11 4 

7 1 2 3 3 4 6 4 9 6 2 5 8 6 

8 2 1 4 4 1 7 2 4 8 8 11 2 12 

9 1 3 4 5 3 1 4 5 5 10 7 6 11 

10 2 3 1 2 5 6 7 8 7 9 10 13 2 

11 2 2 3 4 2 3 5 4 6 1 4 10 14 

12 1 1 2 2 6 5 2 1 5 5 3 1 5 

13 2 1 4 1 4 4 1 7 2 8 11 3 7 

14 1 2 2 3 1 2 3 2 10 4 10 5 10 

15 2 3 3 5 5 2 8 3 7 6 5 10 14 

16 1 2 1 3 3 1 6 5 3 10 1 1 5 

17 1 1 3 5 6 4 8 9 4 7 9 9 6 

18 2 3 4 4 2 7 2 6 9 3 4 2 13 

19 2 3 1 1 2 3 7 8 8 1 2 3 4 

20 1 2 2 2 5 5 3 2 1 2 8 12 10 

21 2 1 2 4 3 6 1 1 10 11 7 8 7 

22 1 2 4 5 4 2 5 6 8 9 6 4 8 

23 2 3 3 2 1 7 4 7 9 4 12 13 9 

24 1 1 1 3 6 3 6 5 6 2 3 11 3 

25 2 3 1 1 4 4 8 3 1 9 5 6 1 

26 1 1 3 1 5 6 2 9 5 10 12 7 2 

27 1 2 4 2 1 5 5 4 3 5 6 4 11 

28 2 3 2 5 2 1 3 8 7 8 7 5 12 

29 2 1 1 3 6 5 7 9 4 6 10 1 12 

30 1 2 4 4 3 1 4 4 2 7 9 11 11 

31 1 3 2 5 4 3 8 6 1 4 11 9 7 

32 2 1 3 4 6 1 5 3 9 2 8 12 4 

33 1 1 2 1 2 5 7 3 2 6 9 7 1 

34 2 3 1 2 4 3 6 8 4 4 1 9 13 

35 2 2 3 5 3 7 5 1 10 7 12 4 9 

36 1 2 4 4 5 2 8 6 3 11 8 5 3 

37 2 1 2 3 1 4 1 2 1 3 6 12 8 

38 1 3 1 1 6 1 3 7 9 5 2 11 4 

39 1 2 3 3 4 6 4 9 6 2 5 8 6 

40 2 1 4 4 1 7 2 4 8 8 11 2 12 

8 


INELIGIBILITY 

1. The survey as a whole 

Adults aged less than 19 years or greater than 64 years are not eligible to take part in the 

survey. Furthermore, pregnant women or women who might potentially be pregnant or those 

who are breast feeding are excluded from taking part in the survey. 

2. 24-hour urine 

Women may not wish to provide a 24-hour urine sample during their periods. This does not 

exclude them from the survey but means that you will have to arrange a convenient time for them 

to take part in this aspect. 

3. Blood sample 

People with a bleeding or blood clotting disorder are excluded from providing a blood 

sample. Your phlebotomist will check this before proceeding. 

4. Self-tooth count 

Excludes people without any teeth at all. 

1 

7. Ineligibility

LABELS AND SERIAL NUMBERS 

1 Types of label 

You are provided with the following types of label: 

• 1 interviewer address label, to use in your notebook 

Example of Interviewer address label and standard contents 

NDN 123/45/A MO No 

THE STREET 

LOCALITY 

TOWN COUNTY POSTCODE 

**** WARNING DIVIDED ADDRESS**** 

Local Authority GR 12345/12345 

(MO appears for Scottish addresses only) 

• 12 postal address labels, containing serial number 

Example of Postal address label 

NDN 123/56/A 

1 THE STREET 

LOCALITY 

TOWN 

COUNTY 

POSTCODE 

• 96 standard (paper) serial number labels 

Example of serial label 

NDN 123/45/A 

*123/45/a* 

*123/45/A* 

24/07/00 1 8. Labels and serial numbers

• 28 Cryo serial number labels 

Example of Cryo label 

*12345A 

* 

*12345A 

* 

NDN 123/45/A 

2 General points about using the labels 

By providing you with labels we hope to avoid any transcription errors that might occur if we 

asked you to write the serial number on all the various documents. However the system will 

only work if you use the correct serial number for the correct person on all the documents 

for that person. 

Before you start your quota of work you should therefore create a separate document pack 

for each case in your quota with all the fieldwork documents you are going to need, and keep 

the sets of correct labels with the set of documents. 

You should use one of the address labels provided to attach to the back of the set of standard 

serial number labels, so that you always have a check that you are using the correct serial 

number label for an address. 

The importance of using the correct serial numbers on blood and urine samples, consent 

forms and documents relating to the measurement of blood pressure cannot be over 

emphasised. 

3 Address labels 

These should be used as follows: 

• 1 interviewer address label in your notebook 

• 4 postal address labels on the GP notification form 

• 1 postal address label to be stuck to the back of serial number labels; this should 

ensure that you use the correct serial number labels for the correct address. 

• You may use 1 postal address label on the document pack that you make up for 

each serial number. If you do this you MUST remove it from the wallet before 

you return it to the office with all its contents or you are compromising the 

respondents confidentiality 

If the address information on the labels is incorrect please immediately correct all address 

labels. 

4 Standard serial number labels 

These should be used on all the paper documentation, as detailed throughout the 

interviewer instructions, except: 

the GP notification form Z1 which uses an address labels. 


Note that the phlebotomist will want to have some standard serial number labels for use on 

his/her phlebotomy documentation. You should provide these from your set of labels. 

Although you have 96 serial number labels, given the number of documents involved you may 

find that there are insufficient for every page of the Home Record Diary to be labelled. Please 

always use a label on the front cover and the pages for the first day; thereafter you may write 

in the serial number in full if necessary. 

5 Cryo serial number labels 

These are labels which are able to withstand very low temperatures and will be used to label 

the urine sample and the blood samples, which will be stored at very low temperatures in a 

freezer. 

You will need to use one cryo serial number label for each syringe containing a sample of 

urine. The remaining cryo serial number labels should be handed over to the phlebotomist. 

6 Format of the serial number 

The serial number has more parts than you would normally have in a serial number; this is to 

meet the needs of the Human Nutrition Research Unit (HNR) in identifying the blood and 

urine samples from the survey amongst all the other samples they have for analysis, and to 

ensure that the correct serial number is attached to the correct blood/urine sample. 

The serial number takes the form: 

Where : 

Examples: 

NDN ; ; ; / υ υ / Ρ 

NDN = National Diet and Nutrition (Survey) 

; ; ; = area number, 101 - 252 

υ υ = address number, range 01 to 99 

Ρ = a check letter , A-Z, except I, O and U 

NDN 016/18/Q = area 16, address 18, check letter Q, 

NDN 031/02/B = area 31, address 02, check letter B, 

The addition of the check letter at the request of the HNR, means that when they 

subsequently key in the results from the blood analyses, by checking against a master list 

they can check that they have not mis-keyed the serial number. They will know, for example 

that serial number NDN 016/18/D is an invalid serial number - the check letter associated with 

area 016 and address 18 is ‘Q’; NDS 16/18/Q is valid. 

7 Bar codes 

We have pioneered the use in SSD of barcodes on survey documentation. Both ONS and 

HNR have the necessary equipment to read the barcodes. 

Each paper document that needs to be ‘booked-in’ has a barcode. Each serial number also 

has it’s own individual barcode that appears on the labels. This should enable faster 

throughput of returned document and enable us to keep track of where any of the 


documentation is at any time. We hope the use of the barcodes will further reduce the risk of 

later errors associated with ms-keying as documents and samples pass through the later 

stages in the survey process. 


CONSENTS 

Before the respondent can take part in some aspects of the survey certain consents need to 

be obtained. HNR is responsible for producing the various consent forms. 

1. Consents required 

The following consents need to be sought at various stages: 

• to notify the respondent’s GP of their participation in the survey – Z1 

• to inform the respondent’s GP of their blood pressure – Z3 

• to obtain a blood sample - Z4 

• to inform the respondent’s GP of the results of the blood analyses – Z4 

• to store any remaining blood after the analyses have been completed – Z4 

• to flag the respondent on the NHS Central Register (NHSCR) – Z5 

Summary checklist Z10 should be returned to HNR after completion, detailing the 

information which has been sent back to HNR for each respondent. 

2. GP notification of participation – Z1 

2.1 You need: 

• GP notification forms (4 part) – Z1 

• HNR addressed pre-paid envelopes 

• Pre-paid blank envelopes 

• GP notification letter – Z2 

• Purpose leaflet 

• Address label 

As soon as you have verbal agreement to take part in the survey, consent must be obtained 

to notify the respondent’s GP of their participation in the survey. 

If this is refused, then the respondent can take part in all other aspects, including providing a 

blood sample, taking blood pressure and the anthropometric measurements. 

2.2 Completing the forms 

For each respondent recruited to the survey you must complete and return consent form Z1 

(GP notification form). 

Where a respondent has a GP and gives permission for their GP to be informed of their 

participation in the study then you should complete form Z1 as described below. 

Even if the respondent does not have a GP or refuses permission for their GP to be notified 

of their participation in the study you should complete the form and indicate whether refusal 

or no GP. However, it is important that you then do NOT send the top copy to the GP but 

return it to HNR instead. 

1 9. Consents

Remember: For each respondent recruited you must complete and return, as indicated 

below, a GP notification form. If the respondent refuses consent to inform their GP of 

their participation, or are not registered with a GP then you will not need to send the 

top copy to the GP. You will instead return it along with the first copy to HNR. The 

second copy should be sent to Titchfield. 

(a) If consent is given: 

• Complete all the information on the form 

• Ring code 1 at the bottom of the form to indicate that consent was given 

Please take particular care in getting the respondent’s details correct. Don’t forget that 

the GP needs to be able to identify the respondent as one of his/her patients. Please 

make sure you indicate whether the respondent is male or female, their title (Mr, Mrs, 

Miss, Ms) and their marital status. 

Tip: A GP may know a married woman by her married or her maiden name – 

you may need to check with the respondent. 

Now send the competed copies of the forms as follows: 

Top copy of the notification form: 

• Send immediately with the GP notification letter (Z2) and a copy of the general 

purpose leaflet (L1) to the respondent’s GP in the pre-paid blank envelope. You 

will need to write the GP’s name and address on the envelope. 

First carbon copy of the notification form: 

• Send immediately to Lucy Winter at HNR in a white pre-paid pre-addressed 

envelope. HNR does not need copies of the covering letter to GPs or the 

purpose leaflet. 

Second carbon copy of the notification form: 

• Retain and return to ONS with all other completed consent forms, but separately 

from other documents for the same serial number. All consent forms contain 

personal identifiable information, and must NOT be sent to ONS with other 

completed fieldwork documents for the serial number. 

Third carbon copy of the notification form: 

• Give this to the respondent. 

(b) If consent is refused, or the respondent is not registered with a GP: 

• Complete all the information on the form, except the GP details – strike through 

the section marked ‘GP DETAILS’ 

• Ring code 2 or 3 to indicate the reason for no GP details 

2 9. Consents

Now send the partially completed copies of the form as follows: 

Top copy and first carbon copy of the notification form: 

• Send immediately to Lucy Winter at HNR in a white pre-paid pre-addressed 

envelope. 

Second carbon copy of the notification form: 

• Retain and return to ONS with all other completed consent forms, but separately 

from other documents for that serial number. All consent forms contain personal 

identifiable information, and must NOT be sent to ONS with other completed 

fieldwork documents for the serial number. 

Remember: Please ensure that the information can be clearly read on all copies of the 

form. 

Remember: Each copy of the form must have an address label securely attached. Note 

that this is the only consent form where an address label is required: on all other 

consent forms, standard serial number labels are used. 

2.3 Respondents who are not registered with a GP 

If a respondent is not currently registered with a GP you may encourage him/her to 

register. The local Post Office will provide them with a list of GPs in their area. If, 

during the course of your visits to the household the respondent becomes registered 

then you can complete the GP notification form. 

2.4 GP refusal 

In very rare circumstances the respondents GP may decide that they should not 

participate in the study for whatever reason. If this happens you should contact the 

survey Doctor and inform the field office. You can code these cases as ineligible – 

Hout = 61. We did not have any cases of GP refusal for respondent to participate at 

the feasibility study. 

3. Obtaining signed consent procedures – general points 

3.1 Date of signature 

Please check that the signatures on all consent forms are dated at the time they are signed. 

3.2 Progress Block 

Each time you obtain a consent, key it into the Progress Block (see separate 

instructions on the Progress Block). 

3 9. Consents

3.3 Returning consent forms to ONS Titchfield room 5002. 

Remember: Because the consent forms contain personal identifiable information, they 

must NOT be sent to ONS with other completed fieldwork documents for that serial 

number, as the information in the fieldwork documents then becomes identifiable. All 

consent forms should therefore be returned to ONS separately from other fieldwork 

documents for that serial number. 

Remember: Do NOT retain all the ONS copies of the consent forms until the end of 

your quota – despatch all the consent forms for the same serial number as soon as 

you have completed them all. 

4 Blood pressure consent form – Z3 

Remember: You can still take blood pressure if the respondent is not registered with a 

GP or if they have refused to allow you to notify the GP, as long as the respondent 

provides written consent on this form. If the respondent refuses to give written 

permission, there is no need to return the empty form. 

4.3 You need: 

• Blood pressure consent form (3 part) – Z3 

• Serial number labels 


Attach a serial number label to each part of the form 

Complete all the information on the form, ensuring that it is clearly readable on all copies. 

Ask the respondent to read, sign and date the form in the two places specified. The first one 

obtains consent to take the blood pressure readings. This one is necessary to proceed with 

the blood pressure readings. The second one obtains consent for the respondent’s GP to be 

informed of the readings. If the respondent refuses this second signature or does not have a 

GP, you can send the form back with just the first signature and proceed. 

4.5 Returning the completed consent forms 

If signed consent to taking blood pressure is obtained then, after the blood pressure 

measurements have been made: 

• Copy the 3 systolic and 3 diastolic readings onto the form 

• Keep the top copy of the completed consent form until you have completed the blood 

sample consent form (Z4). Then return both completed consent forms, Z3 and Z4, 

immediately to Lucy Winter at HNR in a white pre-paid pre-addressed envelope. If 

subsequently consent to take a blood sample is refused, then return the completed 

blood pressure consent form (Z3) on its own, immediately to Lucy Winter at HNR in 

a white pre-paid envelope 

• Hand the first carbon copy of the completed BP consent form to the respondent for 

them to retain 

4 9. Consents

• Keep the second carbon copy of the completed BP consent form and return it to ONS 

with all the other completed consent forms for that serial number, as described above 

5 Blood sample consent form – Z4 

Remember: if consent to notify the respondent’s GP of his/her participation in the survey 

is withheld or the respondent is not registered with a GP, you can still proceed with 

taking a blood sample if the respondent gives written consent on this form. 

5.1 You need: 

• Blood sample consent from (2 pages, 4 part) – Z4 



• Purpose leaflets L2, L6, L6a and L6b to show respondent 


Attach a serial number label to each part of the form 


Signatures required: 

• Before blood can be taken, signed consent is required for the following: 

Taking/providing a blood sample 

• If consent to pass the results to the GP is not given, blood can still be taken. 

Remember: Taking blood without the necessary consents being fully and properly 

completed equates to taking blood without consent. 

• Signed consent is also sought for any remaining blood to be stored and analysed in the 

future for analyses related to nutrition. If this storage is refused, provided ALL other 

consents have been signed, then blood may still be taken. Any remaining sample will be 

destroyed by HNR. 


If consent to take the blood sample and report the results to the respondent’s GP are 

obtained then: 

• Send the top copy together with the completed blood pressure consent form (Z3) 

immediately to Lucy Winter at HNR in a white pre-paid, pre-addressed envelope 

• Hand the first carbon copy of the completed consent form to the respondent for them 

to retain 

• Keep the second carbon copy of the completed consent from and return it to ONS 

with all the other completed consent forms for that serial number, as described above 

5 9. Consents

• Hand the third carbon copy of the completed consent form to the phlebotomist when 

you visit to take the blood sample; the phlebotomist will return this copy to HNR with 

the other phlebotomist documentation 

6 Consents summary card – Z9 

In order that Lucy Winter can check that she has received the relevant GP, BP and blood 

sample consents for a particular case we are asking you to complete the card Z9, indicating 

the outcome to the various consents. 

As soon as you have completed the BP and blood sample consents (Z3 and Z4), including 

recording the blood pressure measurements on Z3, you should return the card indicating the 

outcome to the various consents immediately to Lucy Winter at HNR. 

Attach a serial number label to the card, where indicated, and then ring the outcome for each 

of the 3 documents – GP notification of participation; BP consent and BP measurement; and 

blood sample consent. Note: if consent to obtain the sample was given, but consent to store 

any residual sample was refused, then code consent to blood sample = ‘Yes’. 

A cross check can then be made that all the appropriate consent forms have been received 

at HNR, and that where a particular consent form has not been sent it is because that 

consent was refused. 

Remember: 

• This card must be completed for EVERY serial number 

• The card must be sent at the earliest possible time, NOT retained until the remaining 

consent forms are complete 

• If on receipt of this card it is apparent that completed consent forms have not yet 

been received at HNR you will be requested URGENTLY to provide them – this may 

mean returning to the respondent 

7 Consent to flag on the NHSCR – Z5 

EVERY respondent taking part in the survey should be asked if they consent to their name 

being flagged on the NHSCR. Respondents who refused to let their GP be notified of their 

participation in the survey, or who are not registered with a GP are eligible to be asked for 

consent to flagging. 

If consent to flag on the NHSCR is not given this does not affect eligibility to participate in 

any other aspect of the survey. 

7.1 You need: 

• NHSCR consent from (3 part) – Z5 



7.2 Purpose 

The Department of Health and the Food Standards Agency would like us to obtain consent 

for the names of participating adults to be added to the National Health Service Central 

6 9. Consents

Register (NHSCR) for the purpose of monitoring specific aspects of their future health – 

being notified if they develop a cancer and, when they die, their age and the cause of their 

death. Flagging does not mean that we have access to the person’s medical records and it 

does not mean that they will be contacted personally in the future. 


Attach a serial number label to each part of the form. 


• If the respondent is married or has previously had different surnames, then record 

all previous names 

• Ensure that date of birth and age are accurately recorded 

• Record NHS number – we would advise you to ask to see their medical/health card 

as this will have their NHS number on it. This is different from the NI number shown 

on payslips, P45s, National Insurance cards etc. Please do not record NI number 

by mistake. If the NHS number is not known, and the respondent’s medical card is 

not available, the respondent may be prepared to phone his/her GP to ask for the 

NHS number; note that this information will not be given by a GP, either over the 

phone or in person, to an interviewer. 

Obtain the signed consents 


• Send the top copy to Lucy Winter at HNR in a white pre-paid, pre-addressed 

envelope 

• Hand the first carbon copy to the respondent for them to retain 

• Keep the second carbon copy and return it to ONS with all the other completed 

consent forms for that serial number, as described above 

8 Summary checklist– Z10 

In order that Lucy Winter can check that she has received the relevant GP, BP and blood 

sample consents, GP notification and NHSCR flagging forms for a particular case, we are 

asking you to complete the card Z10, indicating whether the information has been 

despatched to HNR. 

Attach a serial number label to the card, where indicated, and then tick the boxes as 

appropriate as a record that the information has been despatched to HNR. 

A cross check can then be made that all the appropriate consent forms have been received 

at HNR, and that where a particular consent form has not been sent it is because that 

consent was refused. 

7 9. Consents

Remember: 

• This card must be completed for EVERY serial number 

• The card must be sent at the earliest possible time, once all the forms are complete 

• If on receipt of this card it is apparent that completed consent forms have not yet 

been received at HNR you will be requested URGENTLY to provide them – this may 

mean returning to the respondent 

9 Summary of consents required for procedures 

Blood pressure written consent – form Z3 

Blood written consent – form Z4 

NHSCR flagging written consent – form Z5 

24 hour urine collection verbal consent only 

10 Queries 

Queries on the GP notification form, and all the consent forms, including supply of 

documents to Lucy Winter, HNR on 01223 437541 (direct line). 

8 9. Consents

DEFINITIONS 

Household members 

Having identified the members of the household you will need to identify the following 

individuals: 

1. Head of Household (HoH) 

2. Highest Income Householder (HIH) 

3. Respondent – person to be interviewed 

Head of Household 

The definition for this is as follows: 

09/10/2000 

• In a household containing only husband, wife and children under 16, the husband 

is always the HoH. 

• Similarly, when a couple are living together/cohabiting the male partner will be 

the HoH. 

In all situations where there are relatives in the household or where some or all of the 

household are unrelated, you should ask the following question: 

‘In whose name is the accommodation owned or rented?’ 

Except that a husband always takes precedence, the person named in reply to this question 

should be recorded as HoH. 

Occasionally more than one person will have equal claim to be HoH. In these cases, the 

following rules apply: 

1. Where they are of the same sex, the eldest is HoH 

2. Where they are of different sexes, the male is HoH 

Highest Income Householder 

For many years, the HoH has been used by data analysts as the ‘household reference 

person’. But HoH has been criticised for being outdated and sexist. Therefore for 

government surveys there will be a new definition of the household reference person – the 

Highest Income Householder. 

Temporarily, we are asking you to collect both HoH and HIH information, so that we can 

assess the effect of changing. 

There is no requirement to find out how much income people have; just who has the 

highest. 

Similar to HoH, you will start with asking in whose name is the accommodation owned or 

rented. 

1 

10. Definitions

• Where the accommodation is owned or rented by only one person, that person will 

automatically become the new reference person (HIH) without needing to ask about 

income. 

• Where there are two or more householders, this question will appear: 

‘You have told me that [names] jointly own or rent the accommodation. Which of you/who 

has the highest income (from earnings, benefits, pensions, and any other sources)? 

‘INTERVIEWER: THESE ARE THE JOINT HOUSEHOLDERS: 

[display of names and person numbers up to 10] 

ENTER PERSON NUMBER – IF 2 OR MORE HAVE SAME INCOME, ENTER 11.’ 

• If respondent asks for period to average over – 1 year. 

• Prompt as necessary for joint householders: is one of them the sole person with paid 

work or occupational pension? 

If you code one person, there are no more questions. 

If two or more householders have the same income, you enter code 11, in which case you 

then need to enter the eldest at the next screen. 

Respondent 

The respondent refers to the person you have selected for interview at this household. 

09/10/2000 

2 

10. Definitions

ORAL HEALTH: TOOTH COUNT PROTOCOL 

1. Introduction 

We know that for those over 65 years there is a two-way relationship between diet and oral health: 

not only does diet and nutrient intake and status affect our oral health, but also our oral and dental 

health affects our food choice. We would like to find out whether a similar relationship exists for 

younger people as well. 

As an indicator of oral health we need to know how many natural teeth the respondents have and 

how many of their teeth have amalgam fillings. We are asking about amalgam fillings in particular 

because the survey dentists are interested in mercury: they want to know more about the 

associations between mercury status, diet and the number of mercury (dental or silver amalgam) 

fillings. This information will enable us to look at the relationship between diet and oral health. 

We are using a self counting methodology to establish how many teeth respondents have and how 

many teeth they have with amalgam fillings. 

2. Equipment and documents required 

02/08/2000 

• Counting your teeth and amalgam-filled teeth: Examples leaflet (D8) 

• Respondent’s tooth count form: Counting your teeth and amalgam-filled teeth (D7) 

• 1 serial number label 

• 1 disposable dental check-up mirror 

Leaflet D8 shows some examples of amalgam fillings to help respondents identify them; you 

should leave this at the placement interview when you give the respondent the tooth count form 

D7. 

3. Eligibility 

All respondents who have ANY natural teeth are eligible for the tooth count. 

• During the placement interview you will have asked the following question: 

Do you have any of your own natural teeth? Yes/No 

• If the respondent has NO natural teeth, you should ring the following option on the front of 

form D7: 

Yes, I wear a complete denture in my upper and lower jaw……………. 4 

The respondent does not then need to complete the tooth count. 

• If the respondent has some natural teeth they should answer the question on the front of the 

form about complete dentures. If they have a complete denture (ie no natural teeth) in either 

jaw they will only need to fill in the parts of the form relating to the jaw with teeth. 

1 

11. Oral Health Protocol

4. The tooth and amalgam-filled tooth count 

4.1 Counting teeth 

We need the respondent to count how many natural teeth they have in their upper and lower jaws 

separately. 

The tooth count has been designed as a self-completion form (D7), but you should be aware of 

what respondents are being asked to do in case you are required to give any clarification or further 

explanation. 

Remember: you should not offer to help the respondent to carry out their tooth count and 

should politely refuse if asked. 

They should count every tooth: 

• crowns should be included; 

• if any part of a tooth is visible (or can be felt) above the gum, this should be included as a tooth, 

eg younger respondents may have wisdom teeth coming through and some people may have 

very worn teeth. 

4.2 Counting the number of teeth with dental amalgam fillings 

We also need the respondent to count the number of teeth they have that have dental amalgam 

fillings. A dental amalgam filling looks grey or black on the surface. They should only count the 

number of teeth that have these grey or black-looking fillings. They should not count any teeth with 

white, shiny gold or very shiny silver fillings. There are pictures of amalgam fillings in leaflet D8. 

Remember: a filling can be on the top or sides of a tooth and some people have more than 

one filling in the same tooth. If the respondent has any teeth with more than one filling, they 

should only count the filled tooth once – not the number of fillings. This is shown in Diagram 

4 on form D7 and is illustrated in Pictures 3 and 4 in the Examples leaflet, D8. 

4.3. Protocol for the interviewer 

• If you know the respondent has no natural teeth, ring code 4 (Yes, I wear a complete 

denture in my upper and lower jaw) on the front page of the tooth count record D7 and return 

the form with the other documents for the serial number to ONS. 

• If the respondent has ANY natural teeth, leave the respondent tooth count form D7, a 

disposable mouth mirror and the Examples leaflet D8 at the placement interview, explaining that 

you will collect the completed form at the end of the 7-day record-keeping period. 

At the end of the 7-day record-keeping period you should: 

• Collect the form, checking that it has been completed; 

• Return form D7 to ONS with the rest of the documents for the serial number. 

02/08/2000 

2 


4.4. Protocol for the respondent 

You will need to explain the procedure to the respondent using the following as guidelines. The 

respondent will be required to do the following: 

• Record on the front page of form D7 whether they wear a complete denture in their upper jaw, 

lower jaw or both; partial dentures are not recorded as we only need to establish why no teeth 

are recorded for the upper or lower jaw. 

• If they have any of their own teeth - continue with the tooth count. 

• Dip the mirror into warm, not hot, water first to stop it fogging – they should use only lukewarm 

water or the surface of the mirror will melt. 

02/08/2000 

Tip: The respondent may not need to use the dental mirror to help to count their teeth as 

this is done as much by touch as by sight. They may not need to use it to count the filled 

teeth in their lower jaw, because these can often be seen adequately in a well-lit mirror. 

They are most likely to need to use the dental mirror to help them count the filled teeth in 

their upper jaw, by holding the mirror behind their teeth and counting them in another 

mirror. 

• Stand in front of a mirror so that when they open their mouth they can see into it. Good lighting 

in front of them will help – a bathroom mirror with a light above it is a good place. 


Tip: If the respondent has difficulty in seeing or counting their teeth or filled teeth they 

could ask a member of their family or a friend to help them. 

Tip: Comments from respondents on this procedure from the Feasibility study indicated 

that it is very worthwhile practising the counting before writing anything on the form, and 

you should encourage respondents to do this. 

Counting teeth - the lower jaw 

• If they have a complete denture with no natural teeth in their lower jaw, they should go on to 

count the teeth in their upper jaw. 

• If they have some natural teeth, they should follow these instructions: 


• Put their index finger, right or left whichever is easiest, into their mouth and touch the 

outside of the very last back tooth on one side of their bottom teeth. By the outside of the 

tooth we mean the side that is closest to their cheek. See Diagram 1 on form D7. 

3 


• Keeping their finger on the outside of the teeth they should move it slowly towards the 

middle of their mouth, counting each tooth as their finger moves over it, and carry on round, 

with the same finger, until they reach the very back tooth on the other side of their bottom 

jaw. This is shown in Diagram 2 on form D7. 

• As they move their finger over the outside of their teeth, they will feel the grooves between 

each tooth. These grooves will help them to find the end of one tooth and the beginning of 

the next as they are counting. This is shown in Diagram 3 on form D7. 

• They should practise feeling their teeth and grooves and counting them BEFORE they write 

down the number of teeth in their lower jaw. When they are happy with the way they are 

counting the teeth in their lower jaw they should write down the number of teeth they have 

in the box at the bottom of page 2 of form D7. 

Counting teeth - the upper jaw 

• If they have a complete denture with no natural teeth in their upper jaw, they should go on to 

count the number of filled teeth in their lower jaw. 

• If they have some natural teeth, they should use the same methodology as described for 

counting the teeth in the lower jaw. Counting the upper teeth is generally a bit more difficult, 

because they are more difficult to see. The respondent may find using the mouth mirror helps 

or they might want to ask a member of the family or a friend to help. 

• They should practise feeling their teeth and grooves and counting them BEFORE they write 

down the number of teeth in their upper jaw. When they are happy with the way they are 

counting the teeth in their upper jaw they should write down the number of teeth they have in 

the box on page 3 of form D7. 

Counting the number of filled teeth – the lower jaw 

• They should stand in front of a mirror so that when they open their mouth they can see into it. 

Good lighting in front of them helps – a bathroom mirror with a light above it is a good place. 


• If they have a complete denture with no natural teeth in their lower jaw, go to the next section to 

count the filled teeth in their upper jaw. 



• Start with the very back tooth on one side and work round to the very back tooth on the 

other side of their lower jaw, counting the teeth which have grey or black–looking fillings. 

• They should practise counting their fillings BEFORE they write down the number of teeth 

with grey or black-looking fillings in their lower jaw. When they are happy with the way they 

are counting the number of filled teeth in their lower jaw they should write down the number 

of filled teeth they have in the box on page 4 of form D7. If they have no teeth with fillings in 

their lower jaw they should write ‘0’ in the box. 

02/08/2000 

4 


Counting the number of filled teeth – the upper jaw 

• If they have a complete denture with no natural teeth in their upper jaw, they have finished the 

tooth count. 


• They should open their mouth and look at the teeth in their upper, top jaw. 

• Start with the very back tooth on one side and work round to the very back tooth on the 

other side of their upper jaw, counting the teeth which have grey or black–looking fillings. 

• They should practise counting their fillings BEFORE they write down the number of teeth 

with grey or black-looking fillings in their upper jaw. When they are happy with the way they 

are counting the number of filled teeth in their upper jaw they should write down the number 

of filled teeth they have in the box on page 4 of form D7. If they have no teeth with fillings in 

their upper jaw they should write ‘0’ in the box. 

Remember: co-operation with the oral health component of the survey is voluntary and 

independent of co-operation with the dietary survey, although our experience on the 

Feasibility study was that very nearly all those who took part in the dietary survey also cooperated 

with the oral health survey. 

Professor Angus Walls: details. 

The Dental School 

Framlington Place 

Newcastle upon Tyne 

NE2 4BW 

Tel: 0191 222 7823 

Fax: 0191 222 8191 

e-mail: a.w.g.walls@ncl.ac.uk 

02/08/2000 

5 


THE DIETARY ASSESSMENT SCHEDULE - F7 

This document contains three sections which relate to the dietary record: 

• record of the respondent’s typical eating pattern - Section A 

• record of foods usually eaten by the respondent - Section B 

• quality assessment of the dietary record - Section C 

1 Eligibility 

This schedule applies only to those who fully or partially complete a dietary record. 

Remember: a schedule should be returned for each serial number, except outright 

refusals, to take part in the survey. If the dietary record is refused, then complete the 

front page only and return the document to ONS with all other documents for the serial 

number. 

A: TYPICAL EATING PATTERN 

A1 Purpose 

This Section is designed to help you, the interviewer, and the nutritionists and coders at HQ, 

when coding the dietary record. It will not be entered into the Blaise object, nor will it be 

analysed. 

The Section collects information on the respondent’s typical eating pattern, what meals they 

have, their approximate times, and the types of food eaten at the different times. We know 

from our own experience and from previous studies, that for most people behaviour on 

weekdays varies from that on weekend days, and that Saturdays are different from Sundays. 

For example: 

• if you know that the respondent has breakfast on weekdays and weekend days, and 

there is no entry at breakfast time for a particular day, you should be alerted to the fact 

that it is missing and check with the respondent whether they did skip breakfast that day, 

or whether they forgot to record what they ate. 

• if a respondent has a drink to take to bed, this should alert you to checking that there is 

such an entry each day. If this record shows that typically the respondent has a cooked 

meal at lunchtime, but the entries show only a snack, again you should be ready to check 

whether their normal habit changed (and why) or whether they are failing to record 

accurately what they are eating. 

Remember: this is not infallible information; people change their habits for good, and 

valid, reasons, but you should be alert to these changes so that you can always check 

that the record is complete and accurate. 

1 

12. Dietary Assessment Schedule

A2 Timing 

This section should be completed after carrying out the initial face-to-face interview, but 

before placing the 7-day dietary record. 

A3 Completing the information 

Q1 Record the approximate times that the various eating occasions take place on 

weekdays and on weekends days. If the respondent does not have a particular 

eating occasion listed, for example, does not have supper, then in the appropriate 

space, write “not taken”. 

Remember that this document is initially for your use; you can change the 

names of the eating occasions if those listed do not correspond to what the 

respondent takes, e.g. dinner is “not taken” but “high tea” replaces dinner and 

supper. 

Q2 For each occasion on which the respondent eats, write in a short description of the 

type of ‘meal’ it is. 

There is no need to collect detailed menu information; what is required is a basic 

record of the type of meal. For example, for breakfast on weekdays - juice, 

cereal, toast and tea; on weekend days - a cooked breakfast with toast and 

coffee; on weekdays - a sandwich lunch with fruit or yogurt; at weekends - 

“something on toast”. 

Tip: We have found that drinks (and food) taken in bed before getting 

up, and at night, are frequently missed in the dietary record, so please 

make sure that you check carefully whether these are part of the 

respondent’s usual eating pattern. 

Please use the additional space on the schedule to record any other information 

about the respondent’s eating pattern that will be useful to you and to us. 

Q3 The purpose of this question is to alert you to the fact that you will need to use a 

catering questionnaire (F3). 

Q4 Check which days of the week the respondent buys food from the canteen. This will 

give you an idea of how often they may eat canteen food. If the canteen menu varies 

according to the day of the week, this information will be useful when you visit with 

the canteen questionnaire. 

A4 Using the information 

• You should have this information readily to hand when you are checking the entries in the 

dietary record with the respondent before you take the completed pages away for coding, 

and when you are coding. 

• Make a note for yourself on the dietary record of any discrepancies that you find, which 

you can check when you next call. 

2 


• If you make notes on the dietary record of any such queries, please also annotate the 

record to show us that you did check the entry and the outcome. 

B: USUAL FOODS 

B1 Purpose 

Again this section is to help you and the nutritionists and coders with checking and coding 

the dietary record. As with section A, this information will not be transferred into the Blaise 

object or subsequently analysed. Information is collected about a range of foods that are 

likely to appear frequently in the diary, about which you will need some detail in order to code 

accurately. 

If details are missing about frequently eaten items, and cannot be collected at a subsequent 

call, then there will be some information available from this section about the type of food 

item that is usually purchased and consumed. 

Remember: you should not expect that the information in this section will always 

correspond to that in the diary. For example, the respondent may usually have semiskimmed 

milk, but if they run out, and the shop only has whole milk, you would correctly 

find an entry for whole milk in the diary. 

B2 Timing 

This section should be completed before leaving the dietary record, and is probably best 

collected immediately after completing section A. 

B3 Completing the information 

Q1 For codes 3, 4 and 5 record the brand of milk usually used, and at code 6 specify the 

type if it is not among the types listed, e.g. unpasteurised. 

Q2 The full brand name, copied from the container, will give you the best information, 

e.g. Tesco Olive Gold Reduced Fat Spread. 

Q3 Again, looking at the container, record full details of the type and brand, e.g. Mazola 

Pure Sunflower Oil. 

Q4 Collect information about what the respondent usually drinks. 

Q5 Make any notes which will help you, e.g. buys cans to take in their packed lunch, but 

bottles for drinking at home. 

Q6 Make any notes which will help you, e.g. has white bread for toast and brown for 

sandwiches; buys a granary loaf for saturday lunch. 

Q9 Looking at the container, check which type of juice it is: longlife/UHT juices come in 

Tetrabrick/Tetrapack cartons, are not refrigerated, and have a long shelf-life; 

pasteurised juices come in bottles or tall cartons with a ‘roof’, are refrigerated and 

have a short shelf-life. 

Q10 You will have asked this question during the interview, so ask it as a check question. 

If fruit or vegetables are home-grown, you may find it a help to list what is grown, but 

3 


only record what is available, fresh or from store, at that time. Remember that homegrown 

means in their own garden or allotment. 

B4 Using the information 

You should have this section to hand when you are coding the dietary record. 

Remember: if there is insufficient detail in the dietary record for you to code an item 

that is included in this section, you should not assume that it will be the same. 

You must always check the dietary record with the informant at your next call. 

Remember: if you are unable to collect the missing information, you should still not 

make any assumption about coding a food item; flag the entry and the nutritionists will 

decide how it should be coded. 

C: QUALITY ASSESSMENT 

C1 Purpose 

In previous dietary surveys, an interview has been carried out at the end of the dietary 

recording period when the person who completed the record was asked about how well it 

was kept. Comparing the views of interviewers and our assessments of the diaries with those 

of the person who completed the record, it has been evident that record keepers, quite 

naturally, tend to under report or not report problems, errors and omissions. Moreover 

interviewers have always said that they have felt uncomfortable asking these sorts of 

questions. 

We have decided therefore that interviewers should be asked to make this assessment of the 

quality of the dietary record. 

It is very important that we have this assessment. FSA and other users of the data are 

naturally concerned to know that the results from the survey are reliable and accurate, and 

although we can carry out some independent checks on the information collected, it can be 

very difficult. For example, some respondents quite genuinely live on a diet of soft drinks and 

snacks; some people will only eat the same thing in their sandwiches every day; will never 

eat fruit or vegetables; will eat 4 yoghurts at one sitting, etc, etc. We are therefore looking to 

you, as the person with the closest knowledge of the respondent, to make the assessment of 

the quality of the recording and weighing. 

Remember: we want an objective assessment of the quality of weighing and recording. 

Please do not let your answers be coloured by the ability, or personal circumstances, 

of the respondent. We know that some people will find it hard to keep the record and 

although they do their very best, it will not be an accurate record, because, for example, 

they copy over the weights of drinks and food items. Please, when making your 

assessment, disregard how difficult they found it; your answers must reflect what was 

actually done. 

Remember: that we are interested in the final quality of the record; some people may 

need a great deal of support and help from you which will involve you in a lot of re- 

4 


writing and perhaps helping them with the weighing. If however at the end of the day the 

record does accurately reflect what was eaten, then your assessment should be based 

on this, the final product. 

Most of this information will not be entered into the Blaise object; only the information at Q7 

is keyed into Blaise by you. So, although the section takes the form of a structured 

questionnaire, please make any additional notes which you feel will be helpful, or add points 

which are not covered in these questions. This section will be carefully scrutinised by the 

nutritionists, and on the basis of your answers they will decide whether or not the dietary 

information is sufficiently accurate to be included in the dataset for analysis. 

C2: Timing 

You should complete this section as soon as you have completed coding the dietary record. 

C3: Completing the information 

Qs 1 and 2 Confectionery and snacks, biscuits and cakes, and drinks are the items most 

likely to be omitted. The Eating Pattern Check Sheet (F2) should alert you to 

occasions when these items are being missed, which is most likely to be during the 

middle days of the 7-day period. 

Q3 When checking the dietary record you should be looking for weights which are 

repeated, especially for drinks. This suggests that a first drink was weighed and 

thereafter the weights have been copied over. 

Remember: It is quite difficult to make a fruit drink or a cup of tea or coffee with 

exactly the same weights of the constituent items each time. 

Qs 4 and 5 Apart from missing items, is the information about food items accurate; were 

you able accurately to collect information on fats used in cooking; were all leftovers 

identified; etc? 

Q6 There are many circumstances which might have affected the respondent’s eating 

habits during the recording period; these should be recorded at this question. They 

might include going to a party or other celebration, being unwell, eating out more 

frequently than normal; visiting or staying with someone else, etc. Details of these 

situations should be recorded at this question with some indication of what the effects 

on the eating habits of the respondent were, e.g. drinking more alcohol than normal; 

bigger meals; more meals out, etc. 

Q7 This question summarises your opinion of the quality of the dietary information. It 

measures two dimensions; completeness and accuracy of weighing, both of which 

are covered separately by earlier questions. 

Remember: The answer (single code) to this question must be 

entered into the Blaise object before transmission, so that it is 

available for analysis. 

Q8 This question must always be answered. 

RETURNING THE DIETARY ASSESSMENT SCHEDULE 

If a dietary record was refused: return this schedule, completed on the front page only, to 

ONS (Titchfield), with all other documents for this serial number. 

5 


If the dietary record was partially or fully completed: return this schedule, fully 

completed, to ONS (Titchfield), tagged to the front of the Home Record Diary, with all other 

documents for this serial number. 

6 


THE DIETARY DIARIES 

1. WEIGHING AND RECORDING 

This section describes the method of weighing and recording the foods eaten. Detailed instructions on 

weighing and recording are given, followed by a summary, which should help you introduce the task to 

the respondent. 

1.1. Weighing the Food Items 

1.1.1. The scales 

You will be issuing people with a lightweight electrical scale, powered by a 9v battery, called the Soehnle 

Quanta. The scales are easy to read because they give a digital readout. But apart from the weight of an 

object, the readout panel can tell you other things about the scale. 

When you first switch on the scales, 8888 appears briefly, then a zero should appear. The scale is now 

ready for the container to be added. 

If ---- appears, then the scale cannot register any weight as the item is too light for the scale. 

If when something is weighed - - - - appears, the scale has been overloaded, so use a lighter plate or 

cup. 

If the digits appear disjointed, it means the batteries are failing. Replace with a new 9 volt battery, and 

claim for the cost. 

If the plate is removed from the scale to add more food to it, a minus number will appear. When the plate 

is placed back on the scale the number will be positive. 

The food scales are calibrated in 1 gram units up to 1kg, and in 2 gram units from 1-2kg. 

The machine will switch off automatically after about two minutes. 

09/10/2000 

Remember: The plate or cup can be removed from the scale to add food items, but the scale 

must be zeroed before removing the plate. In this way, when the plate and food items are put 

back on the scale, only the weight of the last food item added, is displayed. 

Note: you may have difficulty in getting the scales to work if the battery has been kept in a very cold 

place (e.g. the boot of your car); try to keep the spare batteries at room temperature. Please also 

remove the battery from the scales when they are not being used and check that all batteries have been 

removed from all scales before returning them at the end of your quota of fieldwork. 

1.1.2. Weighing and recording with the scales 

1) Switch on the scale by pressing firmly on the word "on". 

2) Place the plate / container on the scale and record its weight in column A on the ‘empty 

container’ line. 

3) Leaving the plate on the scale, press the tara pad firmly so that the scale reads zero again. 

4) Write down the description of the first food in the brand and food description columns (B and C), 

e.g. Birds Eye, 2 economy cod fishfingers in breadcrumbs, grilled. 

5) Place them on the plate (still on the scale) and record their weight in column E. 

1 

13. Dietary Diaries

6) Leaving the plate on the scale, press the tara pad firmly so that the scale reads zero again. 

7) Record the next food item – e.g. Tesco frozen peas, boiled - in the diary. 

8) Place the helping of peas on the plate and record the weight, and so on. 

If the spacer is needed follow the procedure below: 

a) Turn on the scale and place the spacer on it. 

b) Press the tara button to zero the scale. 

c) Place the plate on top of the spacer, and record its weight in the Home Diary. 

d) Food items should be described and recorded in the diary as described earlier. 

09/10/2000 

Remember: Once the scale has been zeroed, the plate (and previously weighed foodstuffs) 

can be removed to add the next food to it. When the plate is returned to the scale, the weight 

shown will only be that of the last food added. But remember that when the scale has been 

zeroed, and the food has been removed (for example, bread taken off the scale to spread 

butter on it), the scale will only stay switched on for about two minutes. If more time is taken 

to spread the bread, when the scale is switched on again the weight will be the weight of 

bread AND butter. If this happens, "bread and butter" should be written in the diary, and the 

combined weight which the scale shows recorded. 

1.2. The Food Diaries 

Tip: If a large plate is being used, e.g. a dinner plate, placing it on the scale obscures the 

digital display. To overcome this you have been given a plastic bowl which should be 

used as a spacer to raise the plate so that the digital display can be read. 

Tip: Where several items served on the same plate need to be weighed and recorded, 

it may be easier to record in the diary all the separate items being served, before 

starting to weigh the portions. This avoids having to eat cold dinners! 

We need a record of all food and drinks consumed which can be coded in such a way that a computer 

can convert it to a measure of the intake of energy, protein and a wide range of other nutrient values. 

Brand names of foods are also required so that we can identify the additives, colourings, etc., in the 

foods; for the same food type these may vary between manufacturer, for example, the amount of artificial 

sweetener in different brands of soft drink. In order to do this we need very exact details of the food and 

its preparation. 

Obviously we do not expect respondents to remember or understand all the detail required and you must 

expect omissions and mistakes in the recording of the food information; you will need to identify and 

correct these at checking calls. Notes on the sort of detail required are given later. 

There are two food diaries; a large A3 diary with green & white recording pages (called the ‘Home Diary') 

which is used for all foods eaten or prepared in the home; and a smaller A4 diary (called the ‘Eating and 

Drinking Away from Home Diary’) used for all foods and drinks consumed away from home and not 

weighed - this will include snacks and drinks, as well as meals. The Eating and Drinking Away from 

Home Diary (i.e. the Eating Out Diary) also includes pages for recording details of physical activities. 

Ideally the Eating Out Diary should always be carried when the respondent is away from home during the 

recording period, together with a small pencil or the survey pen. Less information is recorded in the 

2 


Eating Out Diary than in the Home Diary, but the Eating Out Diary should show the description and 

brands of foods eaten, and, if they were purchased, the place of purchase, as well as where and when 

they were eaten. 

We appreciate that not all respondents will be prepared or able, to take the diary with them when they 

are away from home; they should be encouraged to do so, but if they refuse then they should take the 

small notebook - P3 - to jot down details of what they eat and drink while they are out of the home, and 

then fill in the Eating Out Diary at the end of each day. 

We have provided a plastic zip wallet for each respondent to keep their diary in, together with an 

envelope to keep their diary private, a survey pen & a notebook. 

You should also leave the respondent a white plastic carrier bag, with a serial number label attached. 

This should be used by the respondent to collect any wrappers from snacks eaten away from home; 

where the recording of brand or weight information is incomplete, referring to these wrappers might help 

you in your coding and checking. Please return any wrappers or containers for items where you have a 

coding, weight or other query to ONS, in the serial number-labelled plastic bag, with the completed diary. 

It is not necessary to return every wrapper and container that the respondent collects. For health and 

hygiene reasons, please ensure that all containers returned to ONS are clean. 

The following instructions apply to both recording in the Home Diary and in the Eating Out Diary, unless 

otherwise stated. 

1.3. Completing the Diaries: General Points 

1. Put serial number labels on the cover of the Home Diary and Eating Out Diary, on the back cover of 

the small pocket diary and on the white plastic carrier bag. Make sure that every page in the Home 

Diary, including any pages you re-write, and all blue & white transcription pages should have either a 

serial number label or the serial number written in. 

2. On the front cover of the Home Diary you will find an appointment table. Use this to record the time 

of your next visit (checking calls) as a reminder to your respondent. 

3. For both the Home Diary and the Eating Out Diary, a new page should be started at the beginning of 

each day. In the Home Diary, any continuation sheets for the same day should have the day of the 

week and the date filled in. 

4. Both the Home Diary and the Eating Out Diary have a space for recording the time of day (specifying 

am or pm) when the item is consumed; this information is required for ALL container entries in the 

Home Diary and for all entries in the Eating Out Diary. You should check that each ‘empty 

container’ line has a time recorded against it. If it is missing, you should probe for the information 

when you pick up the completed pages. You will need to convert the time recorded by the 

respondent into the 24 hour clock. 

5. In the Home Diary, each food item or drink should be described on a separate line. Where there is 

more than one component to a food item, for example, a cup of tea, each component should be 

weighed and fully described on a separate line. See the example page at the front of the Home Diary 

for examples of this. 

6. Home Diary only: 

a) Everything eaten should be weighed on a plate or in a container. The plate / container should be 

weighed first, and the weight entered on the ‘empty container’ line. 

It is important that all items are weighed on a plate so that any leftovers can be correctly allocated (see 

later), and for your own purpose when checking the entries in the diary. 

09/10/2000 

3 


Items not normally eaten from a plate, e.g. an apple, should be weighed on a plate or container with a 

plate / container entry in the diary. The ‘empty container’ line is there as a reminder to always weigh on 

a plate; if the respondent forgets to weigh on a plate you should write in a weight of 1 gram against the 

‘empty container’. 

If more than 7 items are served on the same plate then, after the 7th item, the respondent should cross 

through the ‘empty container ’ line and continue using the following line for the 8th and subsequent 

items served on that plate. 

If a food is eaten from the container in which it was purchased, e.g. yoghurt, Pot Noodles, etc., then the 

following method should be used: 

Weigh the food and container together, and note the weight in column E. Then weigh the empty 

container after eating the food, and note the weight in column A. The description should look like this: 

09/10/2000 

A C E 

Wt of empty 





When you code the completed record, you must subtract the weight of the container from the combined 

weight of yoghurt plus container, and enter the net weight of the yoghurt in column E. The entry will now 

look like this: 

A C E 

Wt of empty 





Alternatively, if you find it easier to weigh the item on a plate and record the pot/container as a leftover 

(column F), then please use this method. For example, you would record an empty plate weight as 

normal, then weigh the yoghurt and pot and record the weight in column E. When the yoghurt has been 

eaten, the weight of the empty plate plus the pot would be recorded in column F – don’t forget to tick, and 

write ‘pot’ in column F. 

b) Second helpings should be weighed on the original plate and recorded in the diary using the 

following procedure. 

Original serving of baked beans, one fried egg and chips. The respondent eats all the chips and has 

another helping. The plate still has an egg and beans on it when the second helping of chips is weighed: 

(i) The plate (with egg and beans) is placed on the scales and the scales are 

zeroed. 

(ii) Put the second helping of chips on the plate and record the weight of chips as 

another chips entry. 

(iii) Flag the second helping for the attention of the nutritionists at Head Office. 

4 

120 

120 

110 


Any leftovers should be recorded in the usual way. The entry in the diary should be as follows: 

09/10/2000 

A C E 

Wt of empty 


c) Weighing a cup of tea made with a tea bag: 


One egg, fried in lard 50 

Baked beans, canned 50 



Tip: As this seems to cause some difficulty, it may be worthwhile demonstrating the 

procedure if your respondent drinks tea made with a tea bag. 

In the food code list, you will find that the food code refers to ‘tea infusion’; if you remember that you need 

the weight of tea infusion, then the method for weighing is straightforward. 

• weigh the empty cup / mug and record the weight in the diary; 


• remove the empty mug / cup from the scales, add the tea bag and hot water and allow to 

infuse; remove the tea bag; 

• place the mug / cup containing the tea infusion back on the scales - record the weight of tea 

infusion in the diary; 


• add milk; record the weight of milk in the diary; 


• add sugar; record the weight of sugar in the diary; 

• drink the tea; 

• if any remainder, weigh and record as leftovers in the usual way. 

1.4. Summary: Completing the Diaries 

i) Everything eaten or drunk must be recorded either in the Home Diary or in the Eating Out Diary, 

including drinks of water, medicines, vitamin supplements (tablets or drops) and fluoride 

supplements. 

ii) A new page must be started each day in both the Home Diary and the Eating Out Diary. 

iii) Each day in the Home Diary should show whether the respondent was well or unwell (and if 

‘unwell’ was recorded whether their eating habits were affected that day) by a tick in the boxes at 

the top of the recording page. 

5 


iv) The time of day (specifying am or pm) when the item is consumed must be written in column A 

of the diary. 

v) The place the food was eaten, i.e. whether eaten at home or elsewhere, and the person who 

weighed the food, i.e. respondent or other person, should also be shown in column A of the diary 

page. 

vi) The food should be described, and for foods eaten or prepared at home, weighed. It is 

particularly useful to include a description of the portion size here, i.e. 2 slices of medium-cut 

bread, or half a large banana. 

vii) Each item of food must be weighed and recorded on a separate line of the diary. For example, 

for a cup of coffee, the weights and descriptions of the coffee granules, milk, water and sugar 

should be shown separately. 

viii) There must be a completed ‘empty container’ line preceding every item or group of items 

served together. 

ix) Liquids added during cooking should be recorded as part of any recipe (see later). If eggs are 

used in a recipe, the size of the egg should be recorded. 

x) Condiments used at the table, other than salt and pepper, should be recorded in the diary with 

the weight and a description of how much was used, e.g. 1 tablespoon of tomato ketchup. 

Descriptions of amounts should be recorded in column C, not in the ‘weight' column (column E) - 

the entry should be flagged for the nutritionists. Salt and pepper should not be recorded in the 

diary. Where no weight has been registered for items, e.g. Marmite or vinegar, the quantity 

should be fully described but the weight column left blank and the entry flagged. 

xi) For medicines, prescribed or bought without a prescription, artificial sweeteners, in tablet or liquid 

form, vitamin or fluoride supplements, etc., the quantity taken or used must be fully described and 

recorded in the diary. The description should include the quantity; e.g. the number of tablets, the 

number of 5ml spoonfuls, the number of drops, etc. (i.e. NOT the weight), and the entry flagged. 

This information should be recorded as part of the food description, NOT in the weight column. 

Ask to see the container for any medicine recorded in the diary and write down the full product 

name from the container (on the back of the diary page, if necessary). Proprietary medicines 

normally have a product number printed on the packaging. You should record this as it can 

provide nutritional information. All medicines should be flagged. For liquid oral medicines, check 

and record as part of the description whether the medicine is labelled as a sugar-free formulation. 

xii) You have been given a card which gives advice on using the scales (W1), and on the other side 

on recording in the Home Diary (W2). This should be left with the respondent as an aidememoire. 

09/10/2000 

6 


2. RECORDING LEFTOVERS 

When food is left over we need to know the total weight of all leftovers (including the weight of the plate) 

and what items were left. 

Respondents should weigh the plate or container containing all the leftovers and record this total weight 

in the leftovers column (column F), against the ‘empty container’ line, then put a tick next to those items 

that were leftover. Here is an example of how it should look: 

A C E F 

Wt of empty 

container = 

140 g 

09/10/2000 


1 slice, cheese and tomato pizza, deep pan, home made 168 � 

Frozen, crinkle cut chips, fried at home in corn oil 140 

Baked beans in tomato sauce, canned 74 � 

Here the leftovers consisted of some of the pizza and some baked beans. Weighed on the plate this was 

207 grams - entered in the leftovers column opposite ‘empty container'. The pizza and the beans lines 

are ticked to show that both were left. 

Remember: Ticks should appear next to ALL items which are leftover. For example, if the 

respondent had a bowl of cornflakes with sugar and milk, and some was leftover, there should 

be ticks next to the cereal, sugar and milk, as all these items would be leftover. 

The weight recorded in column F should be the weight of the plate and leftovers. Please check that the 

weight given for leftovers is greater than the weight of the plate alone, but not greater than the weight of 

the plate plus all the original served weights – i.e. the plate cannot weigh less with leftovers than empty, 

and you cannot have more leftovers than the original servings. 

On other dietary surveys, we have found that some people were able and willing to weigh the different 

leftover items on the same plate individually, and entered the separate weights in the leftovers column. If 

this appears to have happened on a recording sheet you are checking, ask the respondent if this is what 

they have done, and if so, flag the entry for the attention of the nutritionists. There is no need to change it 

back to the conventional way of recording leftovers. 

2.1. Summary: Recording Leftovers 

i) The total weight of any leftovers plus the plate weight, should be recorded against the ‘empty 

container’ line and all the leftover items ticked. If food is left over when eating away from home, 

then the respondent should write in the Eating Out Diary, against the relevant entry, an indication 

of how much was left, e.g. "half a round of sandwiches", "2 slices of tomato". If all of a particular 

item is left, this should be indicated in the description. For example, “cheese and tomato 

sandwich, all tomato left and half the sandwich”. 

ii) Make sure that ticks appear next to ALL food items that are left over. Assuming there is spread on 

bread, toast, rolls, etc., if any bread is left over, then there should always be a tick in the leftovers 

column against the entry for spread. Similarly, if cereals are served with milk (and sugar) then if 

any cereal is left, there should be ticks next to the milk and sugar as well. 

7 


3. SPILT AND LOST FOOD 

It is very important that we collect accurate information on the amount of food and drink being consumed, 

which may be different from the amount served. It is not unlikely that some food will be split, or lost in other 

ways. 

If the respondent eats some of the food and leaves the rest on his / her plate then the leftovers can be 

recorded in the normal way. However, there may be several situations when this does not happen. Some 

examples of possible situations are: 

09/10/2000 

� half a mug of coffee is spilled on the table; 

� some food may be accidentally dropped onto the floor; 

� some food may be fed to the dog; 

� someone else consumes some of a weighed item. 

Wherever possible, we want any food lost due to spillage, etc., re-weighed. If something is spilt or 

dropped, then an attempt should be made to pick it up and re-weigh it on the original plate together with 

any other leftovers. In some cases however it will just not be possible to re-weigh food that has been lost 

and sometimes this may be a considerable amount of food. In cases where lost food cannot be reweighed, 

we would like an estimate of how much of the original item was lost, and a record of this in 

column G of the Home Diary. For example, if the respondent has a slice of toast, and half the toast gets 

fed to the dog, then the diary should show in column G that half of the original serving of toast was lost, 

and that it was not possible to re-weigh it. 

8 


4. KEEPING THE DIETARY DIARY 

You will notice that both the Home Diary and the Eating Out Diary are tagged documents - loose pages 

held together with a treasury tag. This means that you can collect completed pages at mid-week calls for 

checking and coding. Please ensure: 

• that the respondent realises that there is space on the back of each page for recording notes and 

queries; 

• that each page is serial numbered (either a label or written in by you); 

• that the pages are tagged back into the diary in the correct day order before returning the diary back to 

Titchfield. 

The respondent should weigh everything s/he can. If food is brought into the home from outside (e.g. fish 

and chips, other takeaway), the respondent should be encouraged to weigh this. If s/he is eating 

somewhere where the food and drink cannot be weighed (e.g. at work, in a café, or on the move), then 

s/he should write down as much information as possible in the Eating Out Diary. The Eating Out Diary 

should only be used when food cannot be weighed. It is important that details of where the food was 

purchased from, and eaten, are recorded in all Eating Out Diaries. It will be needed by you for coding; it is 

also needed in order to buy duplicates (see later). 

09/10/2000 

Remember: For food and drink purchased from, or consumed at, work or college, you will 

probably need to get in touch with the workplace / college catering staff to find out further 

information, for example, on portion sizes, fats used for cooking and spreading, etc. (see 

instructions on the Catering Questionnaire). 

9 


5. TRANSFER OF INFORMATION FROM THE EATING OUT DIARY TO THE HOME DIARY 

The Eating Out Diary will contain entries for all items bought and eaten away from the home which were 

not weighed. If the respondent is able to weigh food eaten outside the home, or bought from outside the 

home (e.g. fish and chips), then it should be recorded on a green & white Home Diary page. If food or 

drink has been prepared at home but eaten away from it, e.g. a sandwich lunch, this should be noted in 

the Eating Out Diary as well as being fully recorded in the Home Diary, as it was made at home. 

All Eating Out Diary entries must be transferred onto the blue & white Home Diary transfer sheets. These 

should be inserted in the Home Diary at the appropriate place. If the food was prepared and weighed at 

home, but eaten away from home, then the time the item was eaten should be copied from the Eating 

Out Diary onto the green Home Diary page where details of the food have already been recorded. Also 

copy over any details about leftovers, etc. This is the only situation in which foods recorded in the Eating 

Out Diary will appear on green sheets. 

All entries require a container entry. However, when transferring information from the Eating Out Diary to 

the Home Diary, the weight of the plate will generally not be known, so record it as 1g. 

The foods entered in the Eating Out Diary will generally not have their weights given. This information is 

required where at all possible, and can be obtained in a number of ways: 

1) Buying duplicates: when food is bought out as a ‘take-away' you may, in certain circumstances, need 

to buy a duplicate of what was eaten and weigh it yourself (and then you can eat it if you want to!). The 

Eating Out Diary should show you where the food was purchased. You should expect to have to buy 

duplicates of items from local shops: 

09/10/2000 

- cakes and buns; 

- ice creams: weigh the ice cream and wafer components separately; 

- sandwiches: weigh the bread and fillings separately; 

- fish and chips; and 

- take away hamburgers, kebabs, pizzas, etc., from LOCAL and NON-NATIONAL cafes and 

shops. 

Tip: When buying duplicates of sandwiches you need to ask about the spread used. When 

buying duplicates of fish and chips or other fried foods, you need to check what type of 

fat or oil they were fried in and record this. 

Remember: Take-away food purchased from NATIONAL fast food chains, e.g. Wimpy, 

McDonalds, Kentucky, Pizza Hut, Burger King, Huckleberry's, Little Chef, Happy Eater, etc., will 

be dealt with by the nutritionists, as portion sizes are roughly similar from all outlets in a chain. 

Duplicates are NOT required for purchased pre-packaged foods that are widely available, e.g. 

confectionery, soft drinks, sandwiches. If you have any doubts as to whether you should 

purchase a duplicate, ring the nutritionists for guidance. 

Please note that you are NOT authorised to purchase duplicate meals eaten out in a cafe or restaurant - 

sorry! In these and similar cases, e.g. meals at a friend's house, the respondent should have given as 

much detail about portion size as possible. 

2) Weight information on packaging: bought snacks and drinks will often have packaging which gives 

information on weight. You have been provided with white carrier bags which you should give to the 

respondent and ask them to collect the wrappers and cartons of food items they consume while out of 

the home. You can use these to fill in the missing weight information in the Eating Out Diary. Return 

10 


(clean) wrappers for products where you have queries in the serial number-labelled plastic bag to 

ONS with the completed diary. 

3) Meal at work / college: where the respondent has food prepared by their college or workplace 

employer at lunchtime, we would like you to try to get some further information about the sizes of 

portions served and any other information which will allow you more accurately to code the foods. For 

example, type of spread used in sandwiches, type of fat used for cooking / baking; type of milk used; 

cooking methods, etc. Separate instructions are given on collecting this information (see the Catering 

questionnaire). 

Where it is impossible to collect weight information by any of the above means, e.g. in a restaurant, or 

when the food scales have not been taken out to a friend's house where the respondent has eaten, then 

they should be encouraged to estimate the size of the portion or food item. 

5.1. Summary: the Eating Out Diary 

i) The Eating Out Diary should be taken with the respondent whenever they are away from home 

without the food scales. If they are not able to do this, then notes should be made in the small 

notebook provided - P3 - and the Eating Out Diary completed at the end of each day. Please 

return the notebook, whether or not it was used, with the Diary. 

ii) Anything eaten or drunk away from home which cannot be weighed, should be entered in the 

Eating Out Diary. 

iii) The time of day (specifying am or pm) that the item was consumed must be recorded in the 

Eating Out Diary. 

iv) The place where the item was consumed must be recorded in the Eating Out Diary. 

v) For items bought and consumed away from home, the place of purchase must be recorded. 

vi) The description of the item should be as detailed as possible with an indication of portion size. 

vii) Brand names should be recorded (when known); the respondent should keep wrappers / 

containers of food and drink items. These will be useful to you when checking / coding foods and 

brands, and you will need to see them for information on weight. 

viii) All entries in the Eating Out Diary (except food prepared and weighed at home and eaten out) 

must be copied onto the blue transfer sheets and tagged into the Home Diary in the appropriate 

place at the end of that day. Entries which appear as composite items in the Eating Out Diary 

must be split into their components when transferring to the blue sheets, even though the 

individual weights may not be known, e.g. a cup of coffee should have separate line entries for 

coffee granules / powder, water, milk and sugar; a toasted cheese sandwich should have 

separate line entries for toasted bread, butter / margarine and cheese. The total weight of the 

composite item, if known, should be recorded in the description column - column C, bracketing 

the components together, NOT in the weight column. 

ix) If so authorised, the weights of foods eaten away from home should be determined by buying 

duplicates. 

x) When transferring information from the Eating Out Diary to the Home Diary make sure every food 

entry has a corresponding container entry. Where the weight of the plate is not known, use 1g. 

xi) When transferring weight information from the Eating Out Diary to the Home Diary, if the weight 

information is taken from a wrapper, please tick the ‘estimated weight column' in the OFFICE USE 

ONLY box. If the weight information is in household measures or in centimetres, record it as part 

of the food description. The nutritionists at Head Office will convert this information to grams. 

09/10/2000 

11 


6. ESTIMATED WEIGHT COLUMN 

The estimated weight column should be ticked when a food item has not been weighed but its weight has 

been estimated. 

You are most likely to use this column as a result of probing and checking the diary with the respondent 

and finding that s/he has forgotten to record a drink or snack. For example, the respondent remembers a 

drink of tea that s/he had but did not record it in the diary. The weight of the drink is estimated using the 

recipe of a previously recorded drink of tea. The weight of the mug, tea infusion, milk and sugar are taken 

as standard. However you should tick the estimated weight column to indicate that the weight of the mug, 

tea infusion, milk and sugar are all estimates. They were not weighed by the respondent when s/he made 

this particular drink. 

This procedure should be used whenever a substitute weight is used, i.e. when you have bought a 

duplicate or used the weight information from a wrapper or carton. 

09/10/2000 

* The respondent should not use this column * 

This column will also be used by the nutritionists to estimate the weight of foods eaten outside the home 

which could not be weighed, and for composite items which were split, for example oranges in jelly, where 

the weight of the composite is known but the individual weight of components will be estimated. All items 

on green Home Diary pages shown with estimated weights should be flagged. 

Remember: This column should only be ticked to indicate a food item weight which has 

been estimated. It should not appear on a container line, whether the container / plate was 

weighed or not. 

12 


7. FOOD DESCRIPTIONS 

7.1. Introduction 

The description of the food in either the Home Diary or the Eating Out Diary needs to be sufficiently 

detailed to allow the item to be coded. However, the food code list not only separates different food 

items, but also takes account of how any particular food item was processed before it was purchased, 

e.g. bought as frozen, canned, fresh or dehydrated produce; how it was cooked e.g. fried, boiled, 

roasted, grilled, etc.; and its fat content, e.g. low fat products, meat dishes with the fat skimmed or 

removed. This amount of detail is necessary in order to determine the nutrient value of the food item. 

Because we need very detailed descriptions of the food items, and because respondents will not always 

record all the information we need, we are asking you, the interviewers, to undertake the coding of the 

food items. In this way you will see when an item cannot be coded because the description is 

inadequate, and you will have the opportunity to try to collect the information by calling back shortly after 

the diary entry was made. Also, as you become more familiar with the food code list you will be able to 

probe inadequate food descriptions when you call to collect the completed records. 

You have been given a ‘Food Descriptions’ prompt card (F1) to remind you about the sort of probing 

questions you will need to ask in order to get a description detailed enough for you to select the correct 

food code. 

7.2. Probes for Food Descriptions 

As well as the basic, but full, description of the food item, e.g. All Bran cereal, Danish blue cheese, 

honeydew melon, etc., you will need to check that you have recorded information on: 

� the bought form: e.g. fresh, frozen, canned, dehydrated, bottled, or was the item home made or 

home grown (fresh); 

� any coatings: was the item cooked in a coating; what was the coating - flour, batter, egg, 

breadcrumbs, etc.; 

� any thickenings in sauces, gravy, stews or casseroles; 

� details of pastry products: what type of pastry was it - shortcrust, flaky, etc.; was there a pastry crust 

top and bottom or only one crust; what type of flour was used - wholemeal or white; what type of fat 

was used (see below); 

� cooking method: grilled, shallow fried, deep fried, boiled, poached, roasted (with fat), baked (no fat), 

or reconstituted, i.e. water added to dried product, e.g. Pot Noodles. For poached items, record what 

the food was poached in - milk, milk and water, or water only. For fried items, record the type of fat 

the food was fried in (see below); 

� the fat content: for dairy products check and record whether it is a low / high fat item, e.g. low fat milk 

(semi-skimmed or skimmed), low fat or creamy yoghurt, and low fat cheese. Also check for low fat 

sausages, ready meals, puddings and snacks. 

• For items cooked in fat (fried or roasted) which will absorb fat in cooking, e.g. fried fish, chips, or 

products in batter or coated, record the type of fat used. Also record the type of fat used in home 

made pastry and cakes. See later for notes on the different types of fats and oils. 

• For meat, meat products and meat dishes record whether the fat was removed before or after 

cooking (i.e. not eaten) or, if appropriate, whether fat was skimmed from the dish before serving. 

09/10/2000 

NOTE: accurate information on the amount and nature of the fat in adult’s diets is VITAL to this 

survey because of the apparent association between fat intake, cholesterol levels in the blood 

and coronary heart disease. 

13 


� Sweeteners used: record whether the item was sweetened or unsweetened. If sweetened, we need 

to know whether the sweetener was sugar or an artificial sweetener. For cooked items sweetened 

with an artificial sweetener, e.g. stewed fruit, the fruit and artificial sweetener should be weighed, 

recorded and coded separately, coding the fruit as ‘unsweetened'. 

� Smoked or not: for foods such as cheese, bacon, cold meat and fish, record if the item was smoked. 

� As well as weighing each food item, it is useful if the description includes information on the portion 

size; e.g. 2 slices of bread; 1 teaspoon of brown sugar; 6 eating cherries. This information will alert 

us to any problems in weighing; or if a weight is omitted in error, it means we can make an estimate 

of the weight consumed. 

7.3. Brand Information 

Brand names should only be coded for the following items; herbal and fruit teas, bottled waters, fruit 

juices and soft drinks and artificial sweeteners. However, because FSA may require other types of food 

to be brand coded at a later date, and because recording brand names for only selected types of food 

may lead to omissions, the brand or product name should be recorded for every food item or drink 

EXCEPT fresh foods. 

. 

09/10/2000 

By ‘fresh foods’, we mean foods which are not pre-packaged, such as meat, fish, 

cheese or pasta sold loose, and unwrapped bread and cakes; doorstep delivered 

fresh milk, and all eggs. Fresh fruit and fresh vegetables do not require brands 

whether or not they are pre-packed. 

Foods bought as fresh, and then frozen at home, are regarded as fresh produce, and 

hence will not have a brand name. 

NOTE: shrink wrapped / vacuum packed cheese and meats have a brand. 

In many cases the brand name will be an "own brand", e.g. Sainsbury's, Tesco, St Michael, Leo's, etc. 

Local shops may also market "own brands". 

It is important that the brand and product name are as detailed as possible. Again you will be coding the 

brand information because it may only be at the point of coding that a brand description is found to be 

inadequate. 

7.4. Summary: Food Descriptions 

The detail required for food descriptions should answer these questions: 

i) What type of food or drink was it? 

ii) Did it have a brand or product name? 

iii) How was it bought - fresh, canned, frozen, etc? 

iv) How was it cooked - boiled, poached, fried, etc? 

v) If it was cooked in fat, or fat was used in pastry or cakes, what sort of fat or oil was used? 

vi) Was fat skimmed from any meat dish? Was fat on meat eaten or removed before or after 

cooking? 

vii) If it was a dried / dehydrated product, was it reconstituted using water, milk (type), both, etc. ? 

14 


viii) Was the food item coated before cooking? 

ix) Were any sauces thickened? 

x) What type of flour was used in pastry? 

xi) Was it unsweetened, sweetened with sugar, or artificially sweetened? 

xii) Was it a low fat / low calorie item? 

xiii) Was it smoked or unsmoked? 

xiv) Is there a description of the portion size as well as the weight? 

xv) Was it home grown or not? 

09/10/2000 

Tip: When introducing this part of the survey we suggest that you go over the foods that the 

respondent has eaten so far that day and ask them to record the descriptions as 

practice. Try also to get the person(s) who will be doing the weighing and recording to 

weigh something that they would normally eat, and to weigh and record the 

components. They may be willing to get a drink or make a sandwich, and you can help 

in the weighing and recording. If this is not possible then demonstrate the procedure 

using pens, pencils, or whatever you have to hand. 

There is an example of what a completed diary page should look like at the front of the Home Diary. 

However, many interviewers who worked on previous dietary surveys did their own example page. If you 

can think of a more helpful example then please use it. 

15 


8. CODING THE DIARIES 

8.1. Food Coding: General Points 

The description of the food, with the recorded information on its bought form, how it was cooked, etc., 

should enable you to identify the correct food code. 

The food code is a number with a maximum of 4 digits, and should be written in under the ‘food’ column 

of the recording sheet headed "Office Use Only” adjacent to the food weight to which it refers. The "Office 

Use Only” is to discourage respondents from writing in the boxes. Where a food code has fewer than 4 

digits, the numbers should be "right adjusted"; there is no need to fill the empty boxes with leading 

zeroes. 

09/10/2000 

Remember: On the ‘empty container’ line, the food and brand code boxes should be left 

blank. 

The food code list you have been given classifies foods according to their type - bread and rolls, fruit, 

eggs and egg dishes, etc., and within each group, food items are generally listed alphabetically. For 

some foods, inclusion in more than one group might be appropriate; where possible we have included 

them (with the same code number) in all places, but inevitably there will be some cases where the food 

item does not appear where you might first expect it. 

Eventually every line entry in the Home Diary, except the ‘empty container’ line, should have a food 

code. However, you may not be able to code all the entries. This is because: 

a) The code list does not cover every possible food item, only those for which information on the 

nutritional content is available or can be calculated. 

b) The food item as recorded is not discrete, but is a composite food item or a recipe dish, e.g. home 

made pies, cakes, casseroles, etc. Some common recipe dishes have their own single code in the 

food code list, but for others special treatment is required. 

8.2. Flags 

You are provided with ‘flags'. Flags indicate coding and other queries for the nutritionists. For example, 

you are unable to match a food description with a code, or a composite recipe item needs to be checked 

by the nutritionist. 

* The rule with flags is, ‘If in doubt, flag' * 

Flags should be stuck to the right hand side of the diary page, so that they protrude over the edge of the 

page and can be seen: make sure they do not cover any coding columns. The flag should be as near to 

the item to which it refers as possible. The flag should contain a brief description of the item to which it 

refers and the nature of the query. 

8.3. Composite Foods and Recipe Dishes 

a) Composite foods 

Although you should be asking the respondents to make separate entries for each food item, some foods 

are served in combinations which cannot easily be weighed separately, e.g. fruit in jelly. In some cases, a 

single code covers a combination - for example, code 542 covers the fruit and sponge in a fruit sponge 

pudding. For other combinations, there are no such single codes and the foods must be split into their 

separate components and coded individually. 

16 


Examples: 

• Mixed salad: no composite food code, therefore code individual food items, and flag. 

09/10/2000 

How much lettuce: a few large leaves, half a small lettuce? 

How many tomatoes: 3 large, half a pound? 

How much celery: a few sticks, a medium sized head? 

Anything else? 

• Toad-in-the-hole: no composite food code, therefore code as separate food items, sausages and 

Yorkshire pudding, and flag. 

b) Recipes 

How many sausages? Pork or beef sausages? 

What quantity of Yorkshire (batter) pudding: made with one egg and half a 

pint of whole milk? 

What size of egg was used in the Yorkshire pudding? 

For all items in the food code list with a numerical code prefixed by the letter "R" (Recipe): 

(i) If the dish was home-made, you need to record, on the back of the diary page, the ingredients 

and their relative quantities in the whole dish (not just in their serving). If the recipe matches the 

description in the food code list, then allocate the code and flag. If the description of the recipe is 

different to that in the food code list then you cannot allocate a code - just flag the entry. 

Examples: 

Lasagne: composite food code 1348; therefore do not code separate items but record recipe, and flag 

e.g. 8 oz Safeway dried lasagne 

12 oz fresh minced beef 

12 oz can of tomatoes 

2 large onions 

1 dessertspoon of cornflour 

pinch of mixed herbs 

½ pint – Coleman’s packet mix cheese sauce, made with whole milk 

2 oz English cheddar cheese, unsmoked 

Chilli Con Carne: no composite food code (recipe different to food code list description), therefore flag 

the entry. 

e.g. 250g extra lean minced pork 

half a can of kidney beans 

1 large onion 

2 medium sized fresh tomatoes 

30g fresh mushrooms 

1 teaspoon chilli powder 

2 tbsp. Tesco’s vegetable oil 

one clove of garlic 

Remember: To record the weight of the serving in column E. 

NB: Food items recorded for recipes DO need their brand names recorded EXCEPT when a recipe 

dish was eaten away from home and it was not possible to obtain this information. 

Recipe information should be recorded on the back of the diary page containing the original entry, in the 

space indicated for recipes. All recipe dishes recorded in this way should be flagged and referenced 

17 


ack to the original entry. Flags should not cover coding columns. Nutritionists at Head Office will allocate 

weights to the components of a recipe dish where there is no composite food code. They will also code 

items not on your food code list, and will check your coding of recipe data where there is a composite 

food code. 

NB: For recipes using eggs, please record the size of the egg as part of the recipe. 

(ii) If the item is purchased, and the description matches the item in the food code list, then allocate 

that food code. If the description is different to that in the food code list, you cannot allocate a 

code, just flag the entry. 

09/10/2000 

Remember: All composite and recipe items need to be flagged. 

Where a combination food or recipe dish can be coded straight from the food code list, we need the 

recipe so that the nutritionists can check that the home recipe is sufficiently similar to the standard 

recipe on which the nutritional information for food is based, and hence that the single code can be 

used. If the recipe differs significantly, then the nutritionists will have the information in the Home Diary 

to allow them to code the separate components. 

8.4. Liquids Used in Cooking 

FSA are interested in the amount of liquid consumed by adults. Liquids in recipes are important in order 

to know the ‘concentration' of nutrients, e.g. vegetable soup - 2 pints of water in the recipe or ½ pint? 

8.5. Coding Fats and Oils 

You have been given two cards; one (FC6) showing how all the various fats and oils that can be used in 

cooking are classified, i.e. what products are polyunsaturated fats and oils, what fats should be included 

under the heading of "dripping", etc. This will help you allocate the correct food code to foods cooked in, 

or made with, fats and oils. The other card (FC5) shows the various fats used for spreading. 

8.6. Coding Leftovers 

Some food codes relate to what has been consumed, thus the associated weight information should 

reflect the actual amount of the item consumed, and should not include the weight of any wastage. For 

example, for a banana, the food code relates to the edible flesh, and the weight recorded against that 

code should therefore be the weight of the edible flesh only, not the skin. 

If foods are weighed with parts that are not eaten, e.g. nuts weighed in shells, bananas weighed in skins, 

the wastage or inedible portion should be weighed and shown as a leftover. The food code used will be 

for the edible portion only and the computer will calculate the net weight eaten, i.e. the total weight less 

the weight of the leftovers. For example, a fresh peach should be weighed whole, on a plate, eaten, and 

then the weight of the stone shown as a leftover, as follows. 

A C E 

Wt of empty 



18 

F 

Food 

code 


The food code for the peach is 2101 - "peach, fresh, flesh and skin only, no stones, or leftover stones 

weighed", i.e. weight of fruit eaten is known. The computer will calculate the weight associated with that 

code as 90 grams, i.e. 100 grams less 10 grams leftovers (stone). 

Unfortunately, respondents will not always record in the way that we would like and may forget to weigh 

leftovers: for example a peach may have been weighed whole (on a plate) but the weight of the stone left 


over is not shown. The computer will then have to estimate the weight of the eaten fruit. To indicate this 

estimation, it is necessary that the food code should show that the stone was not weighed as a leftover, 

and the weight recorded is greater than the weight of the fruit eaten. In this case, code 2102 should be 

used, "peach, fresh, leftover stone not weighed". The entry should then look like this: 

09/10/2000 

A C E 

Wt of empty 


EMPTY CONTAINER ............g 

19 

F 

Food 

code 


Please note: In cases where the fruit has not been weighed at all, always use the code for fruit 

‘without the inedible portion’ (skin, stones, pips, etc.). This will apply to all Eating 

Out Diary entries, and any cases in the Home Diary where the fruit has not been 

weighed at all. 

Here are some more complicated examples. 

Example A: A Grilled Lamb Loin Chop 

i) Lamb loin chop, grilled, weighed with fat and bone. All the fat and the bone are not eaten, they 

are weighed as leftovers. 

A C E 

Wt of empty 




and fat 

F 

120 � 


Food 

code 

The code used, 980, is for a lamb loin chop, grilled, lean only, leftover bone weighed; the weight of meat 

is known. It is important to record whether any of the fat was eaten. 

ii) Lamb loin chop, grilled, weighed with fat and bone. The bone is not eaten, and is weighed as 

leftovers. 

A C E 

Wt of empty 




and fat 

F 

980 

Food 

code 

120 � bone 982 

The code used, 982, is for a grilled lamb loin chop, lean and fat, leftover bone weighed; the weight of lean 

and fat meat eaten is known. 


iii) Lamb loin chop, grilled, weighed with fat and bone. All the fat and the bone are not eaten, but 

they are not weighed as leftovers. 

09/10/2000 

A C E 

Wt of empty 




and fat 

20 

F 

120 � 


Food 

code 

The code used, 981, is for a grilled lamb loin chop, lean only, leftover bone not weighed; the weight of the 

lean meat is not known. It is important to record whether any of the fat was eaten. 

iv) Lamb loin chop, grilled, weighed with fat and bone. The bone is not eaten, and not weighed as 


A C E 

Wt of empty 




and fat 

F 

981 

Food 

code 

120 � bone 983 

The code used, 983, is for a grilled lamb loin chop, lean and fat, leftover bone not weighed; weight of lean 

and fat meat eaten is not known. 

Example B: Skate (cartilaginous fish) 

i) Skate, fried in butter, weighed with flesh, skin and bones. Skin and bones not eaten, weighed as 


A C E 

Wt of empty 




F 

skin & bones 

Food 

code 

1549 

Code 1549: skate, fried in butter, leftover bones and skin weighed; weight of flesh eaten is known. 


ii) Skate, fried in butter, weighed with flesh, skin and bones. Skin and bones not eaten, and not 


09/10/2000 

A C E 

Wt of empty 


EMPTY CONTAINER ……… g 


21 

F 

skin & bones 

Food 

code 

1550 

Code 1550: skate, fried in butter, leftover bones and skin not weighed; weight of flesh eaten is not 

known. 

8.7. Coding Tap Water 

FSA are interested in the amount of water that adults drink both on its own and as a diluent to make up 

other drinks, such as squash, coffee, instant chocolate drinks, etc. 

The food code for tap water depends on how the tap water was used. Tap water drunk on its own, not 

used as a diluent, is food coded 5000; there are separate codes for water used to dilute concentrated 

soft drinks - non-diet and diet separately (5101 and 5102); to make up instant coffee (5103); instant tea 

(5104); dried milk (5105); instant beverages (5106); and to make up powdered medicines or dietary 

supplements (also 5106). 

For water used in any other way, for example to dilute fruit juice, you should flag the entry. 

The food codes for water are shown in the food code list on page 8 and on the pages with drinks they are 

used to dilute, and for ease of use on a card (Card FC7). 

8.8. Summary 

1) Food codes have a maximum of 4 digits. Where a food code has fewer than 4 digits the number 

should be right adjusted. 

2) Empty plates, bowls, etc., are NOT food coded. 

3) All other diary entries should have a food code. If you cannot code the item because it does not 

appear in the code list or because it is a composite or recipe item, the entry should be flagged for 

the attention of the nutritionists at Head Office. 

4) All home-made recipe items should be written out on the following diary page. Recipe food items 

in the food code list are indicated by an ‘R'. All recipes should be flagged. 

5) Composite items for which a food code cannot be found should be split into their constituent 

parts, showing the weight of each part in the serving, and flagged. 

6) Use the Fats and Oils for Cooking and the Fats for Spreading cards to help you identify the type 

of fat or oil used. 

7) Food descriptions need to contain details of leftovers, as some food codes relate to what has 

been consumed; i.e. have skin, bones or stones been weighed as leftovers or not? Ticks should 

appear next to the items left over, in the weight column, column F, with notes, e.g. leftover stone, 

bone or fat, etc. 

8) Note the form of the artificial sweetener, i.e. liquid, granulated, tablet, etc., as the food code list is 

organised according to the form of the sweetener. 


9) Code tap water according to whether or not it is used as a diluent. 

10) ‘B’ to indicate brand information required, and ‘R’ to indicate recipe information required, are not 

part of the food code, and should NOT be written in the food code column. 

09/10/2000 

22 


9. BRAND CODING 

Brand coding is not needed for all items at present; only the following types of food should be brand 

coded: 

� herbal and fruit teas 

� fruit juices and soft drinks 

� bottled waters 

� artificial sweeteners 

We have decided, however, that respondents should be asked to record the brand names of all the items 

that are consumed; selective recording is likely to lead to lost information. Also it is likely that at some 

time in the future FSA will ask for other types of food to be brand coded. You will find that in the Food 

Code List, those foods or food groups that need to be brand coded are marked with a ‘B' against the food 

code. 

Brand codes are needed for items eaten in and outside the home. Artificial sweeteners should be brand 

coded when they are used ‘at the table' and when they are used in cooking. Artificial sweeteners added 

to pre-packaged products, such as yoghurt and soft drinks, are not coded separately. 

You have been provided with separate brand code lists (FC3) for each of the food types that need brand 

coding. These lists can be filed with your food code list if you wish, with the brand code pages following 

the relevant food code pages. 

The brand code has a maximum of three digits and should be entered in the three digit space headed 

‘Brand' in the Office Use Only Column. Codes with fewer than three digits should be right adjusted; there 

is no need to enter leading zeros. If the food item is not one of those to be brand coded then the ‘Brand' 

Column should be left empty. 

9.1. Herbal and Fruit Teas 

Note that we are interested not only in the brand name, but also in the flavour of the tea. 

Codes are included for ‘own brand' herbal teas at the end of the list. 

Any herbal tea sold loose (i.e. not pre-packed) should be brand coded 243. 

Any herbal tea brand not separately listed should be brand coded 600. 

If the brand of the herbal tea is not known then brand code 601 

Note that all herbal and fruit teas should be flagged 

9.2. Bottled Waters 

The codes listed cover the most popular brands of bottled water and those of specific interest to FSA. We 

are not interested in the specific brand of any bottled water not listed, but we do need to know whether it 

is a British Isles product (code 318) or a foreign product (code 328). Therefore any ‘own brand' bottled 

water not specifically listed will be coded according to its place of origin: there are no ‘own brand' codes 

for bottled waters. 

If the brand of bottled water is not known brand code 601. 

9.3. Fruit Juices and Soft Drinks 

As for bottled waters, the brand codes for soft drinks cover the most popular brands. Codes for ‘own 

brand' soft drinks are given at the end of the list. 

Any brand (including own brands) not listed should be coded 600 (there is no need to flag). 

09/10/2000 

23 


If the brand of fruit juice or soft drink is not known brand code 601. 

9.4. Artificial Sweeteners 

Note that we are interested not only in the brand name of the artificial sweetener but also in its form, that 

is, whether it is in tablet or minicube form, granulated (or powder), or a liquid. 

The brand code list is organised according to the form the sweetener is in for non-own brand products. 

Codes for own brand artificial sweeteners are given at the end of the list; cross-checking with the food 

code will tell us the form (tablet / granulated / liquid) for own brands. 

Any brand not given on the code list should be coded 600. 

If the brand of artificial sweetener is not known, brand code 601. 

Note that all artificial sweeteners should be flagged 

9.5. Summary: 

1) Foods requiring brand coding are marked with a ‘B' against the food code. Do not write this ’B’ in 

the brand code section in the Office Use Only box. 

2) Artificial sweeteners should be food and brand coded when added at the table or used in 

cooking. All artificial sweetener entries should be flagged. 

3) Brand codes have a maximum of 3 digits. Where the brand code has fewer than 3 digits it should 

be right adjusted. 

4) All herbal and fruit teas should be flagged 

5) All own brand herbal and fruit teas should be brand coded as well as flagged. 

6) Herbal and fruit teas sold loose and not branded should be coded 243 as well as flagged. 

7) Any fruit juice or soft drink not listed on the brand code list should be brand coded 600. It does 

not need to be flagged. 

8) Own brand bottled waters should be brand coded according to their country of origin. There are 

no own brand codes for bottled waters. 

9) Any artificial sweetener not listed on the brand code list should be coded 600. 

9) If the brand name is not known, use brand code 601. 

09/10/2000 

24 


10. FOOD SOURCE CODES 

The food source code is a single digit range 1-5. Start by checking whether the food was eaten at 

home or eaten out. 

• If food is eaten in the home, whether it is from the ‘larder’, or a takeaway, or food of any kind brought 

into the home, then no food source code needs to be allocated. Food source codes are only required 

for food eaten out of the home. 

• All eating out diary entries transcribed onto blue & white pages should have a food source code 

recorded. Also, all home diary entries on green & white pages, where the food is eaten outside the 

home (e.g. packed lunch), need to have a food source code recorded. 

• Food is source coded at ‘container level’, therefore the code should be entered on the line 

immediately below the ‘empty container’ line in the Office Use Only box. 

Codes: 

1. All food derived from the household food supply that is eaten outside the home, e.g. a packed lunch. 

2. Food obtained from the work/college canteen, including vending machines in the canteen. 

3. Food obtained from, and eaten at, a commercial catering establishment, e.g. restaurant, pub, café, 

fast food outlets. Includes any foods eaten on the premises of such establishments, e.g. a burger 

bought at, and eaten in, the cinema. 

4. Takeaway food - food obtained from a commercial eating establishment but NOT eaten on the 

premises; food from a retail outlet NOT eaten at home. Includes food eaten on the move, e.g. a hot- 

dog bought from a stand and eaten in the park. Includes sandwich from a sandwich bar eaten in the 

office. 

5. Other source – any food which cannot be allocated codes 1-4. Includes food given to respondent by 

some one else. Includes tea/coffee from office coffee club. 

Examples: Biscuits brought into office by colleague = code 5 

Sandwich from sandwich bar eaten in the office = code 4 

Takeaway meal purchased and taken to friends house to eat = code 4 

• The codes should be assigned to foods in priority order: 



• Adopting a ‘decision tree’ approach may help you to decide which code to assign, i.e. consider codes 

1 and 2 first, then codes 3 and 4. If none of these fits, assign code 5. 

• Only one food source code is entered on the line immediately below the ‘empty container’ line, not 

against every food on that container / plate. If the container is made up of food derived from different 

sources, the food should be sourced at container level, where the majority rules. E.g. a meal from the 

works canteen, and respondent adds salad bought from local sandwich bar, both eaten in the 

canteen together, would be coded 2. (The salad eaten on it’s own in the workplace canteen would 

have been coded as ‘takeaway’ code 4). 

• Flag any queries or entries you cannot code. 

09/10/2000 

25 


• Card FC8 is a quick reference card to the 5 food source codes, and is tagged in with your multicoloured 

documents of brand codes/ fats for spreading/ tap water codes, etc. 

09/10/2000 

26 


11. FLAGGING ENTRIES ON THE HOME DIARY- Card F6 

Card F6 is a summary of the items that you will need to flag on the green & white Home Food and Drink 

Diary pages. These are: 

Weight information 

• Any item not weighed 

• Any item where the quantity is not in grams – e.g. drops / units / teaspoons / fl.ozs 

• Cumulative weights 

• Any item where an estimated weight has been recorded 

• Items too light to register on the scale 

• Condiments added at the table (not salt and pepper) and not weighed in grams 

• All second helpings 

Food descriptions 

• All composite and recipe items 

• All artificial sweeteners 

• All herbal and fruit teas (both pre-packaged and loose) 

• Any medicine recorded 

• Any vitamin, mineral or other food supplement 

Food codes 

• Foods not shown in the food code list 

• Tap water used to dilute fruit juice or in any other way not covered by the diluent codes 


• All cases where some of the item was lost, spilt etc., and could not be re-weighed (entry in Column G 

of the Home Diary) 

• Cases where individual leftovers have been weighed (rather than total weight of leftovers) 

• Cases where the total weight of leftovers is more than the total weight served 

All cases where food has been prepared and weighed at home, but eaten away from home (e.g. a 

packed lunch). 

Any other queries on weights, food codes, brand codes (including tap water), and food source 

codes. 

09/10/2000 

27 


09/10/2000 

Remember: All entries recorded on blue & white diary pages will be checked by the 

nutritionist; there is no need to flag blue sheets. 

We do not expect you to be able to code all the items in the diaries’, but you should be flagging all your 

queries. 

28 


12. WEIGHING AND RECORDING IN THE DIETARY DIARIES: A STEP-BY-STEP GUIDE TO FIELD 

PROCEDURES 

12.1. At the Placement Call 

09/10/2000 

1. Demonstrate the scales and how to use them, with an example. 

2. Demonstrate how to record in the diaries, again using an example. 

3. Explain that you will be calling back after 24 hours to see how the respondent is getting 

on and to help with any difficulties. By way of explanation you can say that in our 

experience, most difficulties arise in the first day while people are getting used to the 

weighing and recording. 

Remember: The 7-day diary recording period starts at 00:01 hours on the morning after 

your placement call. However, the respondent should start weighing and recording from 

the time you leave them. These items should be entered in the diary under day order "0"; 

this gives them the chance to try out the scales and practice the measuring techniques. 

The recording period lasts for 7 full days and always starts with the first item eaten or 

drunk on day 1, running through to the end of day 7. There should always be a practice 

page and it should be left in the diary for returning to ONS. However, entries during the 

practice period should be crossed through; there is no need to code / flag any of these 

entries. 

12.2. At the 24 Hour Checking Call 

Tip: while you will have to explain that we need detailed descriptions in the diaries, if 

you go into too much detail at this stage, the respondent may be discouraged 

from participating - you can always explain and probe for more detail on the 

brand and food descriptions at subsequent calls and as the need arises. 

At your 24 hour recall, and any other checking calls, the aim is to: 

1. encourage the respondent who may become disheartened or bored by the amount of 

weighing and recording required; 

2. probe for missing detail, or even missed food, in the diaries; 

3. query weights of items which seem excessively high or low, or so badly written that you 

are unsure of what they are; 

4. make sure that the respondent is remembering to record items eaten away from home 

either in the Home Diary, or if not weighed, in the Eating Out Diary; 

5. once checked, you can detach any completed sheets from the Home Diary and take 

them away to code them. 

Tip: during the 24 hour call in particular, it is worth checking every single entry in the 

Home and Eating Out Diaries while you are still in the respondent’s home. 

29 


09/10/2000 

Remember: It is VITAL that you keep up with your coding of the diaries and do not 

leave this work until the end of the recording period. If you do leave it, you will find the 

task onerous, and if you find you need additional information before you can code an 

item, the respondent may not remember the detail. You should therefore be calling 

back at least once more (after the 24 hour call) during the recording period. 

12.3. Checklist for Diary Checking 

The following should help you when you come to checking the information recorded in the diaries. 

1. Recording day and date: has this been recorded for each sheet? Has the respondent started a new 

sheet at the beginning of each day? If not, you should find, and clearly mark, where the new day 

starts and then re-write the necessary pages. 

2. Time eaten: has this been entered for each ‘empty container’ line and specified am or pm? If this 

information is missing you should probe while you are still at the respondent’s home or at your next 

call. 

3. Who weighed the food: has this been entered for each empty container line on the green diary 

pages? 

4. Descriptions of foods and drinks: must be adequate for you to code them. Can you code from the 

written description? Are the brand names included? 

5. Weight served must be correctly recorded: has each food item been separately weighed? Are the 

individual weights sensible? If the weight of an item seems a bit unusual but not obviously mistaken, 

then query it, making a note to show you have done so. If you are very suspicious of the weight, it 

might be better to ask if the respondent has another example of the food item in question for which 

you could check the weight – you can explain this with “because we have found x food is often difficult 

to weigh". 

To help you judge whether a weight is sensible or not: 

• use the Guide Weights (F5) card; 

• encourage respondents to include, as part of the food description, the number of units 

served, for example, 2 Weetabix or 3 fish fingers. 

Watch out for ‘g' for grams; this is already printed in the weight column. Weights not in grams, and 

volumes, should be written in the food description column and flagged. 

6. Leftovers 

• Leftovers should be weighed. Certain types of food are likely to include leftovers which are not 

eaten, such as bones from meat and poultry, cores from apples, stones from peaches, etc. 

Check for leftovers in these and other cases where they are likely. 

• Check that the weight given for leftovers plus plate is greater than the weight of the empty plate, 

and that the weight of leftovers is no greater than the original weight of all foods served on that 

plate. Please check any such entries with your respondent and amend. 

• We must have a weight and ticks to show us what was left from the items shown in the diary. 

For example, where chicken bones are left, a tick would appear by the chicken entry, with the 

word "bones" next to it. 

• Remember that if bread and spread appear in the diary, and bread is leftover, then there should 

be ticks next to the bread AND spread. Breakfast cereals served with milk and sugar which are 

leftover will also have milk and sugar as leftovers. Check ticks appear next to these items as 

they are commonly missed. 

7. Time periods: most respondents will eat at breakfast, lunch and evening meals. While precise times 

and types of food consumed will vary, you should expect to have entries for all time periods - or a note 

to explain why not, e.g. “does not eat breakfast”. 

30 


8. Drinks: there should normally be a minimum of 2 litres of drink in a day's diet - if not probe for missed 

drinks. You may find, for instance, that nothing has been recorded because the respondent thought 

that water did not count. If the respondent genuinely has not had any fluids, note this clearly. 

9. The Eating Pattern Check Sheet (F2) 

• This lists particular types of food that are often missed in the diaries: drinks; crisps and savoury 

snacks; biscuits, cakes and confectionery and food supplements. This sheet is designed to help you 

check for under-recording of these food items. 

• For each diary day you should ring the number of entries you find of each type of food in both the 

Home Diary and the Eating Out Diaries. If you find, for example, that the respondent has had no or 

very few drinks on a particular day you should query this with him/her at your next call. 

• If the Eating Pattern Check Sheet identifies any daily differences in the intake of a particular food, you 

should query this at the next call, and write a note in the diary to explain why the difference occurred, 

for example, “the respondent was ill”. 

• If no snacks are recorded, this should be queried, and a note made of the answer. 

• If a meat dish is recorded without any vegetables, this should be queried, and noted. 

• Please complete the Eating Pattern Check Sheet as you pick up and code a few days completed 

pages. There is little point in finding out several days after the whole diary has been completed that 

items are being omitted; you need to identify the problem while something can still be done about it. 

10. Separate Weighing 

• However much you stress to the respondent the importance of separately weighing every item, our 

experience shows that some tend to forget. Some of the most commonly forgotten items are the 

separate components in bread and butter, cups of tea / coffee and glasses of squash. If possible, 

when this happens try to persuade the respondent to make a duplicate glass of squash or whatever 

and weigh the items (you may already have a duplicate example from the practice weighing on the 

placing day). If that is not feasible, try to gather sufficient information about the components to enable 

us to make a duplicate. Even with the most forgetful or careless person you should try to achieve at 

least one fully detailed weighed record of squash/ cup of tea, and bread and spread(s). 

• However, when pointing out that the respondent has forgotten to separately weigh the items in a 

particular cup or bowl, don’t forget to say that you are pleased that they did at least record the items. 

After all, we do not want to encourage people who have forgotten to separately weigh the components 

of a dish to "forget" to record it at all; we would rather have an inadequately weighed dish than a nonrecorded 

one. 

• It is important to check soft drink concentrates made up with water, cups of tea / coffee with milk, and 

breakfast cereals with milk for cumulative weighing errors, with the respondent. It is almost impossible 

for us to tell whether a series of increasing weights are cumulative or not, especially for drinks of 

squash where dilution varies. Please check such entries and make a note to reassure us. 

11. Liquids used in cooking / recipes: you should check that respondents are recording how much 

liquid they use in cooking, i.e. how much water they add to a casserole or how much milk they add to 

a sauce. This should appear in the recipe, and not separately in column E. 

12. Food supplements: check that respondents who said at the interview that they take food 

supplements are recording them in the diary. If they are not, ask why and record the answer. Check 

that all medicines (prescribed and proprietary) that are taken by mouth are recorded. Also, check that 

the respondent has recorded any drinks (including sips of water) that have been taken with the 

medicines/supplements. 

09/10/2000 

31 


12.4. Before Sending in the Diaries 

Before sending in the diaries you should check: 

• the food items and brand information have been coded as far as you are able. Any food descriptions 

or brand name that you cannot code should be checked with Head Office and, whether or not you 

get a ruling or a request for further information, you should flag the query for the attention of the 

nutritionists. Any code about which you have doubts should also be flagged, and detailed notes 

given; 

• you have recorded all recipes for home-made dishes, including those for home-made dishes which 

are in the food code list, which are prefixed by the letter "R"; 

• every group of foods eaten together has the necessary plate line information in column A ; 

• all entries from the Eating Out Diary have been transferred to the blue & white transfer sheets 

(EXCEPT where food has been prepared and weighed at home to eat out); that the food and brand 

information has been coded; that a food source code has been allocated; and that where you bought a 

duplicate item, the weights are shown in the weight column. There should be a tick in the ‘estimated 

weight column' if a duplicate was bought, and its weight recorded in the diary. 

• any leftovers have been recorded against foods where leftovers would be expected; or that there is a 

note attached to explain an unexpected situation; 

• that you have given empty containers which were not weighed a weight of 1 gram; 

• that if more than one entry has been written on the same line, you have transferred the entries to two 

separate lines; 

• that each page is correctly dated and serial numbered; if there are entries for more than one day on 

the same page, you should transfer one day's entries to a separate page; the pages should be tagged 

into correct day order; entries for day 0 should be crossed through but left in the diary. 

NOTE: the entries on the green and blue pages do not have to be in time order; but the pages must be in 

date order and entries for more than one day should not appear on the same page. 

• the Eating Pattern Check Sheet is completed and tagged to the front of the Home Diary; 

• that you return the Eating Out Diary with the Home Diary in all cases, even when it has not been used; 

• please use the green pen provided for all your notes on the diaries unless the respondent has used 

this colour. In this circumstance you should use a different colour and indicate this on the front cover 

of the Home Diary, so that your entries and amendments can be distinguished; 

• if you rewrite any pages, return the original entry, crossed through; 

• the bag for collecting food wrappers etc should be attached to the diary, whether used or not; 

• the notebook (P3) should be returned with the diaries, whether used or not; 

• the catering questionnaire should be returned, whether used or not 

• the dietary assessment sheet should be returned with the diaries; 

• send the completed Home Diary and Eating Out Diary with their cover pages back to the Titchfield 

office in the wallet provided, with a serial number label attached to the outside. 

09/10/2000 

32 


09/10/2000 

The documents should be sent to: 

NDNS Nutritionists 

Room 5002, Social Survey Division 


Segensworth Road 

Titchfield 

Fareham 

Hampshire PO15 5RR 

There is no need to address documents to any of the nutritionists in person. 

Anything queried with the respondent should be noted in the diary so that the coders and nutritionists at 

Head Office know that you have correctly coded the food. 

33 


13. CONTACTS 

Names, addresses and telephone numbers: 

Research - Drummond Gate, London 

09/10/2000 

Lynne Henderson Room D2/23 020 7533 5385 (with answer-phone) 

Jackie Hoare Room D2/23 020 7533 5413 (with answer-phone) 

Field Officers - Drummond Gate, London 

Michaela Pink Room D1/14 020 7533 5465 (with answer-phone) 

Karen Irving Room D1/14 020 7533 5424 (with answer-phone) 

Nutritionists – Titchfield, Hampshire 

Debbie Hartwell Room 5002 01329 813928 (with answer-phone) 

Robert Anderson Room 5002 01329 813696 (with answer-phone) 

Michaela Davies Room 5002 01329 813701 (with answer-phone) 

Laura Hopkins Room 5002 01329 813977 

Sui Yip Room 5002 01329 813928 (with answer-phone) 

34 


The Manager 

Dear Sir/Madam 

Date: 


This survey is part of the National Diet and Nutrition (NDNS) programme, which aims to 

provide a cross-sectional picture of the dietary habits and the nutritional status of the 

population of Great Britain. 

The study is commissioned by the Departments of Health (in England, Wales and Scotland) 

and the Food Standards Agency. It is being carried out by the Social Survey Division of the 

Office for National Statistics (ONS) in collaboration with the Medical Research Council 

Resources Centre for Human Nutrition Research in Cambridge. 

A random sample of people living in private households will be selected to take part in the 

study and, as part of the study, will be asked to keep a record of all food purchased and 

consumed during a 7-day period. This will include food consumed at a workplace or college 

canteen. In order to assign codes and include foods purchased in a canteen in our data, we 

need to know about the food preparation and ingredients, as well as portion sizes. 

I would very much appreciate your co-operation in allowing our interviewer to visit your 

canteen in order to collect some of this information. The interviewer is an employee of ONS 

and will carry an identity card with them which will have been issued by this office. They will 

have a questionnaire to complete, covering such items as the type of fat used in food 

preparation and cooking, whether vegetables are fresh or frozen and whether or not you stock 

low calorie or diet drinks. The interviewer can talk to whoever will be able to provide the 

relevant information and will make a mutually convenient appointment for the visit. 

Any information you give will be treated in strict confidence and will not be presented in any 

way that can be associated with your business or college. If you have any questions or would 

like to discuss this further, please do not hesitate to call. You can contact the project senior 

nutritionist on 01329 813928 or the project manager on 020 7533 5385. 

Thank you for your co-operation. 

Yours faithfully 


Project Manager 

14. Canteen Letter

THE WORKPLACE/COLLEGE CATERING QUESTIONNAIRE 

1 Purpose 

In the analysis of the results from the survey we will be looking at the contribution made to 

the diets of respondents by food that they consume while they are away from home, and at 

the source of this food - hence you are food source coding all the information in the diaries. 

For many respondents what they eat while they are away from home will be a major 

contributor to their diet; it is therefore extremely important that the information about items 

eaten away from the home is accurate and reliable. This means that the information in the 

Eating Out Diary must be: 

and 

• complete - all snacks, drinks etc must be included; 

• reliable - if food is bought outside the work place rather than at the canteen this 

must be shown. 

• the information must be sufficiently detailed to allow coding to the level of precision 

we require. 

Most of the respondents in the sample will be attending work or college and their Eating Out 

Diaries should give details of what they eat during the time they are at work or college. 

This may include: 

• food and drinks consumed during break times; 

• food and drinks consumed at lunchtime; 

• food and drinks consumed on other occasions at work/college – meetings, parties, 

drinks or things to eat provided at other activities at work/college etc. 

The items they consume at these times may be: 

• brought from home - weights and descriptions of these should be recorded in the 

Home Record, as well as in the Eating Out Diary; 

• bought from establishments off the work/college premises - sweet shops, cafes; fish 

and chip shops, etc. The instructions on the 'Dietary Diaries' explain how you should 

collect more detailed information on such items to help you in the food and brand 

coding - asking the respondent to keep wrappers; purchasing duplicates, etc. 

• purchased or supplied by the work/college - from on-site shops, vending machines, 

self-service cafeterias or in work/college canteens. For many of these items you will 

probably need to collect further information from the work or college. 

2 Documents 

We have produced a short questionnaire which should help you in collecting some of the 

information you require from the canteen about food provided by the work/college - the 

Workplace/College Catering Questionnaire - F3. 

1 

15. Catering Questionnaire

3 Using the Workplace/College Catering Questionnaire 

While it is not a requirement of the survey that information on workplace catering is 

collected using this questionnaire, we would strongly recommend that you use it 

whenever you need to collect this information. 

The document has been produced as a result of feedback from interviewers working on 

previous rounds of the NDNS to help you in collecting information from canteens. 

Whenever you use the catering questionnaire: 

• attach a serial number label to the front; 

• write in the name of the workplace or college; 

• when complete, return the completed questionnaire to ONS with all the documents 

for the respondent to whom it relates. 

• if more than one respondent in your area attends the same college or workplace, 

please ensure that you don’t repeatedly ask the catering manager to complete the 

questionnaire. When fully completed once, you can copy the relevant information 

provided by the canteen onto a separate catering questionnaire for each respondent 

(so that you can return a separate questionnaire for each respondent with their 

diary). Of course, you will also need to probe for further information about the 

specific foods that each respondent has eaten and this should be included on the 

catering questionnaire and on the home record as part of the food description 

(column C). 

• please also always emphasis that any information provided will be treated in 

confidence; it will not be presented in any way that can be associated with the name 

or address of the workplace or college, or the organisation providing the catering, 

and that the purpose is simply to get better information about what the respondent is 

eating and drinking; we are not carrying out a survey to assess and compare the 

quality of canteen meal provision. 

Remember: where the catering is contracted out, and the contract 

competitively tendered, there may be some suspicion about the purposes to 

which the information will be put, so it is important that you explain why we 

need the information and how it will be used. 

The questionnaire covers standard items of food, cooking methods and portion sizes; this 

information will probably be needed for every respondent who has food provided by their 

workplace or college. However, the questions do NOT cover ALL of the specific items in any 

respondent’s diary that will need extra information from the workplace or college catering 

service. 

Remember: we would ALWAYS expect to see additional information relating to 

specific items in the respondent’s diary recorded in this document - page 10 is left 

blank for this purpose. 

3.1 If the food is prepared on the premises 

We would prefer you to collect all the information on the questionnaire. However, we 

appreciate that this can be difficult and time-consuming for some catering 

managers/representatives, so there is a table on page 2 for you to indicate which sections 

need to be completed. However, we would always like you to add any specific questions 

relevant to the items the respondent has consumed. 

2 


You may collect the information you need either by: 

• telephoning the workplace or college and collecting the information over the phone from 

the catering manager/supervisor/head cook; 

or 

• visiting the workplace/college yourself. If visiting, you may need to telephone the 

canteen in advance to explain why you would like to make a visit and to arrange a 

suitable time for an appointment. 

Tip: It may be more convenient for the catering manger to self-complete the document, preferably 

while you wait, so that you can then check that you have all the information you need, but as a last 

resort, you may have to leave it with the catering manager and collect it later. 

Remember: if you leave the questionnaire at the canteen and collect it later, write 

down on page 10 any specific questions that you want answered relating to the foods 

and drinks that the respondent has consumed, that are not already covered in the 

questionnaire. 

Tip: If you visit the workplace/college, make sure that you have a set of food scales with you, so that 

any standard or duplicate portions can be weighed and the weights recorded. 

3.2 Food prepared off the premises 

In some workplaces these days, the catering is contracted-out to a company which supplies 

the food for several canteens in an area, or the food is prepared centrally and sent to the 

individual canteens to be reheated. 

In such cases it may be that the catering staff at the workplace or college will not be able to 

provide you with all the information you need. For example, while they should be able to 

provide you with information on average portion sizes, they may not know details about food 

preparation, such as the types of fats and oils used for baking and frying. 

You may therefore need to ask the catering staff at the canteen to tell you whom you should 

contact for this sort of detail. You will then have to use your own judgement as to how to 

proceed: 

• you might be able to collect the information from the central caterer by telephone 

• or get the canteen to pass on the questionnaire and have it returned to the workplace or 

college for you to collect later 

• or you may be able to visit the central catering manager and collect the information 

yourself. 

4 Queries 

Field Office: Michaela Pink 

Nutritionists: Debbie Hartwell 

3 


PHYSICAL ACTIVITY DIARY 


Some information on physical activity at work and in respondents’ free time is collected in 

the placement interview and in the pick-up interview. There is also a physical activity diary 

which is included in the Diary of Activities…and Eating and Drinking Away from Home 

(document E2). These instructions relate to the physical activity diary. Instructions 

relating to the physical activity questions are included with the Additional Recording and 

Coding Tasks section. 

2 Purpose 

The information collected in the Activity Diary is used as an indicator of energy expenditure. 

This will then be related to energy intake - as recorded by the dietary diaries - and body 

composition – calculated using the anthropometric measurements. This survey provides a 

unique opportunity to directly relate these three elements with one another. 

The health implications of physical activity relate to body composition and obesity; if the 

body does not use the energy it takes in as food, then it stores it; in time this will lead to an 

increase in body weight and Body Mass Index (BMI) and an increased risk of obesity. Many 

illnesses and conditions are related to obesity, such as the risk of cardio-vascular disease. 

In the previous Adults’ Survey we found that mean energy intakes were below the standard 

Estimated Average Requirements (EARs). Since people were not losing weight, it was 

presumed the EARs possibly overestimated energy requirements. 

The current figures for EARs have been used for a number of years. It is thought that 

requirements may have changed over that period due to a number of factors, including a 

reduction in the amount and quality of physical activity people do. Some possible 

explanations are the reduction in manual jobs, an increase in the prevalence of laboursaving 

devices in the home and an increase in the number of car-owners. There are other 

reasons why energy requirements may be lower - including a reduction in the body’s 

requirement to use energy to keep warm - our houses are more likely to be centrally heated, 

and a reduction in the body’s requirement to use energy to fight infections - we are more 

disease resistant. Analysis of the relationships between energy intake, energy expenditure 

and body composition will be used to provide EARs for the population. 

3 Background 

Activities are divided into four categories according to how much energy they use. These 

are: 

• Sleep 

• Very light/light activities - very light activities include sitting watching TV, using a 

computer, reading, listening to music or playing cards etc; light activities include light 

cleaning, cooking, light DIY, walking around the shops, bowling 

• Moderate activities e.g. active childcare activities, hard cleaning, swimming 

• Hard/very hard activities e.g. aerobics, weight training, rugby, squash, athletics 

1 

16a. Physical Activity Diary

We collect information on time spent doing all of these types of activity. The program adds 

up the time spent doing all the other activities, including time spent at work and college, and 

then subtracts this from 24 hours. Any remaining time is assumed by the program to be 

spent doing very light/light activities. The information you collect and code in the pick-up 

interview on the level of activity involved in the respondent’s job(s) is fed into this equation 

automatically by the program. 

From this information we will be able to categorise respondents into a small number of 

groups - very inactive, inactive, moderately active and active. These results will then be 

analysed in relation to energy intake and body size. 

4 Eligibility 

A Diary of Activities ..and Eating and Drinking Away from the Home (E2) should be 

completed by all respondents. 

5 Timing 

The physical activity diary should be kept for the same 7 days as the dietary record. 

6 Documents 

• A4 blue and green Diary of Activities ...and Eating and Drinking Away from Home 

(E2). This is a tagged document, so completed pages can be taken away for 

checking before the end of the 7-day recording period; 

• envelope for the respondent to keep the diary; 

• plastic zip wallet for the respondent to carry the diary around (and keep other 

documents together); 

• survey pen; 

• Pocket Notebook (P3). 

7 The physical activity diary 

Document E2, the Diary of Activities…and Eating and Drinking Away from Home, contains 6 

pages for each of the 7 recording days. Information relevant to physical activity is collected 

on the first 3 pages for each day. You should explain to the respondent that they will need 

to fill in these pages at the END of EACH day. 


2 


• which day it is, the date and the recording day; 

• time spent in bed asleep (calculated by asking the respondent to record what time 

they went to bed and what time they got up); 

• whether they were at work that day (including paid and unpaid work); 

• if at work, time spent at work – in their main job and any second job; 

• whether they went to college that day; 

• if at college, time spent at college; 

• any other time spent sleeping during the day, e.g. napping 



To summarise, this page collects information on all the time the respondent spent on sleep, 

and at work/college. 

Remember: on the 7th and final recording day we need to know what time the 

respondent went to bed. There is a space for recording this information on the 

front cover of the diary, where hopefully it will not be forgotten. Please make 

sure that this piece of information has been recorded when you collect this diary 

at the end of the 7-day recording period. 

The second page for each day collects information about: 

• time spent walking at an average pace; 

• time spent walking briskly; 

• time spent on a range of listed light and heavy housework, gardening, DIY jobs 

and active caring; 

• time spent on any other similar activities 

• for each of the above, respondents are asked to give a few details about the 

activity; this information will help you to determine whether the activity the 

respondent has recorded is in the correct category. 

To summarise, the second page for each day collects information about light and moderate 

activities. 

The third page for each day collects information about: 

3 


• time spent on a range of listed sports and leisure activities; 

• whether the exertion of doing each of these activities was enough to make the 

respondent ‘out of breath or sweaty’; 

• time spent on any other similar activities and whether these made the respondent 

‘out of breath or sweaty’; 

The reason we ask respondents to record whether doing the activity made them out of 

breath or sweaty is that some activities can be categorised differently according to how 

strenuously they were performed. For example cycling leisurely along a flat road is in a 

different category to cycling off road up a hill. This question will help us to categorise 

activities more accurately. It also brings NDNS into line with other surveys that look at 

physical activity, such as the Health Survey for England and the Health Education Monitoring 

Survey, and should therefore ease comparisons between the findings of the surveys. 

To summarise, page 3 collects information on mainly moderate and hard/very hard activities. 

Pages 4 to 6 for each day collect information about eating and drinking out of the home (see 

separate instructions). You have been supplied with additional ‘eating out’ pages to give 

your respondent if he/she needs them. 

8 The procedure 

8.1 General points 

• The diary should be completed for each of the 7-days of the dietary record. 

• Ideally we would like respondents to take this diary with them when they are out of 

their home, so that they can record information at the time. You should therefore 

encourage them to take the diary with them, in the plastic wallet provided, together 

with the pen. 

• We recognise that some people will not be prepared to do this or may forget. You 

should ask these people always to carry the small notebook (P3) and a pen or pencil 

with them when they are away from home, so that they can make notes about their 

activities (and what they are eating and drinking) and then complete the diary at the 

end of each day. There are some pages at the back of P3 for recording activities. 

• In order to get accurate and reliable information the diary must be completed on a 

daily basis at the end of each day. Please give the respondent an envelope for them 

to keep their diary in, for their privacy. 

• At each visit to the home, you must check that the Activity Diary is being kept, and 

help with any problems. Take away completed pages for transferring dietary 

information onto blue transcription pages and coding. 

• Attach a serial number label to each page of the diary and to the small pocket 

notebook (P3). 

4 


• You should show the respondent how to complete the diary at the placement 

interview; there are instructions at the front of the diary. As a practice you could ask 

them what they did the previous day, and show them how that would be recorded. 

8.2 Completing the diary 

Try to make sure you cover the following points when you are explaining how to complete 

the diary: 

• The diary is private. 

• It is not a test; there are no right or wrong answers. 

• Respondents should record only activities that are not part of their everyday work. 

For example, a gardener should not record heavy gardening activities that he or 

she does as part of his/her everyday job, because these will be counted as part of 

the time he/she spent working that day. On the other hand, if, for example, an 

office worker has a game of golf during the working day, this should be recorded, 

and the recording of the number of hours spent at work that day should be 

reduced accordingly. 

• Recording time spent: 

should exclude any activities that lasted less than 10 minutes; 

should be as accurate as possible, not rounded - to the nearest 10 minutes is 

acceptable; 

should be in hours and minutes; 2.5 hours could mean 2 hours and 5 

minutes, or 2 hours and 30 minutes; check and, if necessary, amend any 

times which are unclear each time you check the diary with the respondent - 

and at the end of the 7 days; 

should be the total time spent on the activity that day; if it is done more than 

once then the times need to be added together; 

should only include time spent actually doing the activity - not getting ready, 

changing, on breaks etc. For example, an hour spent at the swimming pool, 

with only 40 minutes swimming, should be recorded as 40 minutes. Please 

make this very clear to the respondent; there is a tendency for the total length 

of a football or squash session to be recorded rather than just the time spent 

on the activity; this obviously will lead to an overestimate of energy 

expenditure. Please carefully check times spent on disco dancing and the 

like; was all the time recorded spent actually dancing or does it include time 

chatting to others etc? This applies equally to activities such as active 

childcare - how much time was spent actually pushing a pushchair and lifting 

the child? 

• Other activities: 

At the end of each of the lists of household activities and sports/leisure 

activities there is space for respondents to write in any other activities which 

5 


• more than one job 

are not on the lists. You will be assigning a physical activity code according 

to how strenuous the activity is when you come to key the diary. The section 

on physical activity coding contains a list of activities grouped according to 

how much energy they use for you to do this. It also includes instructions on 

how to code any activities that are not included in the list. If you are not sure 

what the activity is or what it involves, you need to probe the respondent for a 

more detailed description. For example: tobogganing – did it involve lifting 

and carrying the toboggan; pushing the toboggan; pulling the toboggan uphill 

etc. 

If you are still unsure about how to code an activity then ring Amanda Wilmot 

(020 7533 5321). 

There is space on the first page for each day for the respondent to record the time they 

spent at work for a main job and a second job. If, when you are explaining to the respondent 

how to fill in the diary, it emerges that they have more than two jobs (although this seems 

fairly unlikely), then call Amanda (020 7533 5321). 

• night shifts 

Some people will work night shifts and therefore sleep during the day and work at night. This 

is of course perfectly acceptable. However, the questioning asks ‘what time did you go to 

bed last night’ so you might want to explain to the respondents working night shifts that this 

means at what time did they go to bed last time they went to bed! 

Remember: Although we are not doing a proper ‘time-use diary’, it is very important that 

the information we do collect is as accurate and reliable as possible. There will be a 

tendency for people to over-record both the length and the intensity of activities. The 

diary has been designed to minimise this, but the accuracy of the diaries will depend on 

your checking them carefully and probing respondents for additional detail. 

6 


9 Transferring the information to your laptop and into Blaise 

The information on physical activity needs be entered into the Blaise object before you 

transmit all the data for the case. Separate instructions are given on how to do this. 

You may like to know how the information is then stored. 

For each day the following, calculations are made directly from the information you key in: 

total time spent on sleep 

total time spent on very light/light activities 

total time spent on moderate activities 

total time spent on hard/very hard activities 

Any remaining time is assumed to have been used doing very light/light activities and is 

calculated by subtraction. 

Each of these categories is then multiplied by a factor, called a MET value, Metabolic 

EquivalenT value. These are then added together to give a total score for the person each 

day. The scores each day are then added together and divided by 7 to give an average 

daily score, and this represents the respondent's average activity score. 

7 


PHYSICAL ACTIVITY: KEYING THE DIARIES 

The information collected in the Activity Diary is entered into the Blaise program by 

the interviewer at home. To key the information you must go into the Progress Block, 

which is a parallel block in the Blaise instrument. 

1. Keying the information 

From the information collected in the ‘Diary of Activities ... and Eating and Drinking 

Away from Home’ it is possible to calculate a score which indicates the respondent’s 

level of physical activity. This will be done by the Blaise program following fieldwork. 

To obtain a score which accurately reflects the activity level of the respondent the 

information collected in the diary must be as accurate and complete as possible. For 

the clients, who want to assess the activity levels in adults and the relationship 

between this, their diet and their body composition, an overestimate or an 

underestimate could have consequences for further health education or policy. 

The keying program in the Progress block has been designed to appear like the 

physical activity diary. The information you are required to key is: 

• on the first page for each day; 

• on the pages where the physical activities have been recorded, ie the 

second and third pages for each day; 

• on the front cover of the diary - time the respondent went to bed on the last 

recording day. 

The remaining information in the diary, on food and drinks consumed away from 

home, is not keyed; you will transcribe this into the Home Food and Drink Diary (E1), 

code and return this to Titchfield with the Home Diary. 

One of the most important things to remember when keying the information is 

the format for entering the information. Keying errors could have the effect of 

under or over estimating the activity level. 

You should never enter ‘Don’t know’ into the laptop program in answer 

to any question - if the respondent has written don’t know in the diary you 

should probe for an answer. 

2. Keying prompts and questions 

The progress block comes on line once the respondent in the household has been 

identified and the interview has been started. The progress block is set up as a 

parallel block and is accessed by pressing . 

You will be able to reach the physical activity block by keying ‘later’ at other 

measurement entry points or by pressing . Do not enter later to any 

sections which you have already keyed otherwise you will lose the work. 

You will be required to complete the physical activity section for those who have fully 

or partially completed their diaries. Leave blank the days on which respondents have 

not kept their activity diary. 

1 

16b. Physical Activity Keying

How many days of the diary do you have to key? 

All of them! If for some reason the diary has not been kept for the full seven days 

you should still key the information that has been collected. 

Day and date 

Firstly you will be asked to enter the first recording day and the date of that day. After 

this the day and date will be automatically imputed by the program for the full 7-day 

period. 

Time spent in bed asleep last night 

At BEDLAST, the time when the respondent went to bed the night before must be 

entered using the 24 hour clock. If they have written down 11 o’clock then you 

should enter 23 for hours and 0 for minutes (having first checked with the respondent 

that it was 11.00pm). Note that you enter ‘hours:mins’. 

Remember: You should enter the time the person went to bed on the last 

night of diary-keeping from the front page of the diary. 

Going to bed after midnight 

It is possible to enter bedtimes that are after midnight. Don’t forget to use the 24 

hour clock. This means, for example, that midnight is 0 hours and 0 minutes, and 

not 12 hours and 0 minutes or 24 hours and 0 minutes. If you key 12 hours 0 

minutes the program will assume that you mean 12 o’clock noon and base its 

calculations on this figure. 

At GETUP, enter the time the respondent got up that morning, again using the 24 

hour clock. 

Staying in bed all day 

If the respondent was ill or stayed in bed all day for some reason, then leave the 

time they got up field as empty and make a note in your Blaise program that the 

respondent was in bed all day. 

Time spent at work and at college? 

Like the diary, the program asks separately about whether the respondent was at 

work (WORKTOD) and then at college (COLLEGE), since some people may have 

attended both places on the same day. The Diary allows respondents to say how 

long they were at work (in their main and/or their second job) and how long they were 

at college separately each day. 

If they were at work and/or college it is important that we know how long they worked 

and/or attended college, as this is needed to compute their activity level score. You 

will have collected information about their occupation and the level of activity in their 

job(s) during the pick-up interview. At home you will have coded the occupational 

activity CATEGORY of their job (1,2 or 3) as this defines the level of activity for the 

job(s). The activity score for attending college is calculated automatically by Blaise. 

Record at HOWLONG1 the length of time they worked in their main job and at 

HOWLONG2 the length of time they worked in their second job, if they have one – in 

2 


hours and minutes. If someone has 2 jobs, the main job is defined as the one 

where they generally spend more time (even if they earn less in this job). 

At TIMSLEEP, enter, in hours and minutes, the amount of time the respondent spent 

asleep e.g. napping etc that day. The program computes how long the respondent 

has spent on the activities you have entered so far at DAYPHYS. 

Remember: When keying times, the time spent on any activity should be 

entered as hours or minutes or both. If the respondent has entered 1.5 hours 

then, having previously checked that this is 1 hour 30 minutes, please enter 

01:30; do not enter 1.5 under hours. 

Tip: In other situations, e.g. where there are more than two jobs in the 7-day 

recording period and there is not enough room to key all the activities in the program, 

please ring HQ for advice on how to key the information. Call Lynne Henderson on 020 

7533 5385. 

Activity coding 

First, you will be asked to record information about the amount of time the 

respondent spent (TIMSPEND) doing light and heavy housework, gardening, brisk 

walking and the other activities that appear on the second page of each day of the 

Activity Diary. Please note that at TIMSPEND you should enter the time in the same 

way as you would enter a 24 hour clock time. For example, if the respondent spent 

45 minutes walking at an average pace then you should enter 0:45. 

The category of Active Caring has been included to take account of all of the time the 

respondent has spent that day carrying out the more energetic aspects of caring, 

such as running around and playing with the children, lifting somebody else, pushing 

a pushchair etc. It is very unlikely, however, that a person who spends all day caring 

for a child/children would be that active all day and you should probe for how long 

was actually spent on these more energetic aspects of childcare. There are spaces 

for any other categories we have not considered, as on the diary. When you enter 

any 'other' activities, please open the Blaise notebook and tell us as much as you 

can about this activity. 

After you have keyed the walking and household activities for that day, you will see a 

list of the different types of physical activity that are listed on page 3 of each day in 

the Activity Diaries (ACTNUM and ACTIVITY). You should enter the amount of time 

(TIMSPEND) spent doing a particular activity and whether or not it made the 

respondent out of breath or sweaty (SWEATY). The time in minutes will be 

automatically calculated by the program at TIMPHYS. 

Again, the respondent may have recorded some physical activities under ‘other’ in 

their diary. Please type in the name of the activity in the space provided at the end of 

the list. Again, you should also code whether or not this activity made them out of 

breath or sweaty. Please open a note in the Blaise notebook and give us as much 

information about this ‘other’ activity as possible. The next section tells you how to 

code ‘other’ activities. 

At TOTPERDAY, the program calculates the total time accounted for by all the 

activities, including sleep, that you have keyed so far. We have assumed that the 

3 


espondent would have spent around 9 hours a day either sleeping or doing light 

activities. If the time you have entered adds up to more physical activity than we 

would expect in one day a signal check will appear and you should double check that 

you have keyed in the correct amounts. Go back and check your keying, check the 

diary and if necessary check back with the respondent. 

Tip: When checking the diaries you should be sure to probe the ‘other’ category 

specified to be sure that it has been coded correctly. There may be a category already 

listed which the respondent had missed. 

Once you have completed the tables for the first day of diary recording you will 

automatically be routed to day 2 and so on. The day number and the date will now be 

automatically imputed by the Blaise program. 

3 How to code activities listed in the ‘other’ sections using the Physical 

Activity Diary Coding Guide 

Very light activities 

This section has been included in the Coding Guide simply to give you some 

examples of very light activities. Respondents are not asked to record the length of 

time they spend doing very light activities. This information is imputed by the 

program. If the respondent records any of these types of activity on pages 2 or 3 for 

any day, do not key the activity, make a note in the paper diary that this is a very light 

activity and open a note in Blaise to explain that this is what you have done. 

Light, moderate and hard/very hard activities 

1. Use the coding guide to check if the activity is listed 

2. If it is not listed, use the respondent’s detailed description of the activity to try to 

identify a similar activity in the coding guide and code the activity accordingly 

3. If you cannot find a similar activity in the coding guide, use the following 

guidelines to code the activity as light, moderate or hard: 

• First, establish the amount of body movement involved in the activity – 

think firstly about the size of the body movements and secondly about the 

speed 

• If the activity involves not very much body movement and/or not very 

quickly, then code the activity as light 

• If the activity involves more body movement then use the answer to the 

question ‘Did doing this activity make you out of breath or sweaty?’ to 

code the activity as moderate or hard: if the answer to this question is 

‘No’, code it as moderate; if the answer is ‘Yes’, code it as hard. 

4. If you are still unsure, call Lynne Henderson (020 7533 5385). 

5. In order to code activities as accurately as possible, you will need to probe the 

respondent for as much detail as possible as to what the activity involved. 

4 


PHYSICAL ACTIVITY DIARY CODING GUIDE 

Remember: activities marked with an asterisk * are coded under more than one 

intensity level 

Remember: any activities not included on this list need to be classified as light, 

moderate or hard/very hard at the interviewer’s discretion, by comparing the 

activity with those listed under each level of intensity. 

If you are not sure whether an unlisted activity should be either light, moderate or 

hard/very hard, use the following guidelines: 

• think about the amount of body movement involved in the activity – if it 

involves not very much body movement or slow body movement, code the 

activity as light 

• if the activity involves more body movement and/or quickly, then check the 

whether the respondent answered ‘Yes’ or ‘No’ to the question ‘Did doing 

this activity make you out of breath or sweaty?’ 

• if the answer is ‘No’, code it as moderate; if the answer is ‘Yes’, code it as 

hard/very hard 

Note: These codes are a guide to what activities should be coded under which 

intensity level - if an activity is not listed or you are not sure how to code something, 

please call research for advice (Lynne Henderson 020 7533 5385). 

VERY LIGHT or LIGHT ACTIVITIES - AVERAGE 1.5 to 2.5 METS 

This section has been included simply to give you some examples of very light and 

light activities. If the respondent records any of these, or any similar, activities in 

his/her diary, you do not need to key it into Blaise. 

Card or board games 

Drawing or painting 

Inactivity 

Knitting 

Listening to music 

Playing a musical instrument 

Reading for work or pleasure 

Sewing 

Sexual activity, general 

Studying (including reading, writing, note-taking, class discussion) 

1 16c. Physical Activity Coding List

Talking with friends 

Travelling as a passenger in a car 

Using a computer/playing computer games 

Watching television or videos, going to the cinema 

Writing a letter 

Bowling 

Caring for pets 

*Cleaning – light (mainly dusting, ironing, laundry, washing up or tidying up) 


*Cricket - light 

Darts 

*DIY – light (including mainly wiring, plumbing, light carpentry, sweeping) 

Driving a car, motorbike, van 

*Golf - light 

Horse riding 

*Playing with children – sitting or standing, rather than active play 

Pool, snooker 

Shopping, walking around the shops 

Table tennis 

*Walking, strolling – include with ‘walking at an average pace’ 

Working on the car 


MODERATE ACTIVITIES - AVERAGE 4.0 METS 

*Aerobics, step aerobics, keep fit, gymnastics - light 

*Badminton - light 

Canoeing 

Child care activities – including mainly grooming, feeding, bathing, occasional lifting of 

child 

*Cleaning – hard (mainly scrubbing floors, sweeping, washing windows, mopping) 

Coaching sports (including football, hockey, rugby, netball, softball, swimming) 

*Cricket - heavy 

*Cycling - light 

*Dancing (including disco, line or step) - light 

*DIY – hard (mainly refitting a kitchen, or bathroom, laying concrete, sawing wood) 

Gardening 

*Golf – heavy 

*Netball - light 

Painting, plastering, home repair 

*Playing with children – walking or running 

*Rounders - light 

*Softball - light 

Stretching exercises 

*Swimming - light 

Tai Chi 

Volleyball 

*Walking briskly 

Yoga 


HARD or VERY HARD ACTIVITIES - AVERAGE 6.0 to 10.0 METS 

*Aerobics, step aerobics, keep fit, gymnastics - heavy 

Athletics 

Backpacking 

*Badminton - heavy 

Basketball 


*Cycling - heavy 

*Dancing (including disco, line or step) – heavy 


Hockey – field or ice 

Ice skating 

Jogging 

Martial arts – including judo, karate, kick boxing, jujitsu 

*Netball - heavy 

Rock or mountain climbing 

*Rounders - heavy 

Rowing 

Rugby, touch rugby 

Running 

*Softball - heavy 

Squash 

*Swimming – heavy 


Weight lifting or weight training 


THE BOWEL MOVEMENTS RECORD – CARD B1 

1 Documents 

2 Purpose 

• Recording card B1 

Frequency (and type) of bowel movement is implicated in some diseases of the gastro-intestinal 

system - some more serious than ‘simple’ constipation - and the relationship between diet and 

bowel movement has long been established. Hence we have been asked to collect information 

on the numbers of bowel movements the respondents in this sample have over a 7-day period. 

3 Eligibility 

All respondents should be asked to provide this information, even if they decline to complete a 

dietary record. 

4 Timing 

A record should be kept of each bowel movement the respondent has on each of the 7 dietary 

recording days, starting at just past midnight on the first recording day. 

If a dietary record is not being kept then the bowel movement record should be kept for the 7 

days immediately following the first interview. 

5 Consent 

Only verbal consent is required. 

6 Procedure 

(i) Assuming that the respondent is keeping a dietary record, after placing the record, give each 

respondent card B1. 

(ii) Ideally the card should be carried around by the respondent so that all bowel movements can 

be recorded both in and out of the home. If they are unable or unwilling to do this then the 

record of bowel movements should be completed at the end of each of the 7 days. 

(iii) Attach a serial number label to card B1 write in the days on which the record should be kept, 

before giving it to the respondent. 

(iv) Go through the procedure for recording: 

1 

17. Bowel movements

• explain that any bowel movement after midnight should be counted as the first bowel 

movement of the day; 

• bowel movements during the day and in the evening up to midnight should count 

towards that day's total; 

• the recording finishes at midnight on the final day of the dietary recording period; 

• if the respondent does not have a bowel movement on a particular day either at 

home and/or away from home then they should ring ‘0’ on card or chart. 

(v) At the end of each day the respondent should write in the total for the day (at home plus 

away) in the column on card B1. If they did not have a bowel movement on any particular day 

they should enter ‘0’ as the day’s total. 

(vi) Check any blanks. 

(vii) The completed card B1 should be collected when you collect the Home Record Diary; 

please return Card B1 tagged to the front of the Measurement Schedule M1. 

(viii) You should enter the total number of bowel movements for each of the 7 dietary recording 

days into the Blaise progress block. 

(ix) Please use the remaining space on the reverse of card B1 to note any exceptional 

circumstances: 

• explain why a full record has not been kept; 

• if you think it may not be an accurate record; 

• other comments about this aspect of the survey. 

2 

17. Bowel movements

EATING HABITS SELF-COMPLETION QUESTIONNAIRE 

1. Background 

The investigation of disorders of eating and weight has led to the suggestion that there are a 

number of eating style characteristics which are relevant to the development of obesity, 

anorexia nervosa and bulimia. Research has shown that overweight subjects are overresponsive 

to external food cues and under-responsive to internal cues of hunger and 

fullness. Overweight subjects have also been found to eat more under stress, in contrast to 

normal subjects, who eat less. Both concepts, externality and emotionally triggered eating, 

are important in models of obesity. 

Bulimia nervosa is also marked by excessive eating when food cues are prominent and 

attractive, and under conditions of emotional stress. However, vomiting and strict dieting 

usually ensure that bulimic people do not actually get fat. 

The balance of controlled versus undercontrolled eating is different in anorexic patients, who 

generally keep their food intake at a very low level. It is thought that loss of body fat might 

trigger a variety of psychological and physiological adaptations tending to restore weight. 

However, there are problems in identifying people who are restricting their diets or who have 

sub-optimal weight. 

Measuring restraint can be one method of identifying these people. A questionnaire, the 

Dutch Eating Behaviour Questionnaire (DEBQ), has been developed as a means of 

investigating the issue of the relationship between restraint and loss of control over eating. A 

number of academic researchers have used the DEBQ in their studies and this is one of the 

few questionnaires the use of which has actually been validated. This is why we are using 

this questionnaire in our study. 

2. Administering the Eating Habits Self-completion Questionnaire 

The questionnaire is administered as part of the pick-up interview and is a self-completion 

questionnaire, which can be completed by the respondent either using CASI 1 or on paper. 

You will be asked at the start of the section which method the respondent prefers. If the 

respondent chooses to answer on paper then you will need to key the information into your 

laptop at home, later. 

Remember: It is important that you stress to the respondent that they complete the 

questionnaire on their own and in one sitting. It will only take about 5 or 10 minutes for 

them to answer the questions but they must not get up and make a cup of tea half way 

through! 

Some of the question wording may sound rather odd to you and indeed to the respondent. 

This is because it is a translation from the Dutch version of the eating behaviour 

questionnaire. You can explain this to the respondent before they start but you should also 

explain that you are not allowed to help them interpret the questions in any way. 

1 CASI = Computer Assisted Self Interviewing

GIFT VOUCHERS 

As a token of appreciation for completing a 7-day dietary record, we are giving 

respondents a WH Smith voucher (redeemable at John Menses for respondents 

living in Scotland) worth £10. 

Points to note 

• to receive the voucher a dietary record (Home Record and Eating and 

Drinking Away from Home) must be kept for the full 7-days; 

• apart from completing a 7-day dietary record, eligibility to receive the voucher 

is NOT dependent on co-operation with the blood sample, anthropmetry or 

urine collection; 

• the voucher is to thank the respondent for keeping the diary; it is a token of 

appreciation, not payment for the time and effort involved; 

• you are being given sufficient gift vouchers with cards and envelopes for your 

quota; 

• if you wish to write your own thank you note in the card, then please do so; 

• On receipt of the vouchers you will have a return slip enclosed. Please write 

the serial numbers of each voucher you have received and return to the Field 

Office; 

• any unused vouchers, cards and envelopes must be returned to the Field 

Office at the end of your quota of work; 

• Please keep a note of the serial number issued to each respondent at each 

address. 

You will need to enter the serial number into the questionnaire. The reason 

for this is, we are required by the Inland Revenue to account for the vouchers 

we issue. We have to check that the number of vouchers you are issued 

corresponds to the number of completed 7-day dietary you have recorded in 

the questionnaire. 

If you pass any of your vouchers to another interviewer, then, for your own 

protection, you should get a ‘signed receipt’ from them for the vouchers - listed 

by serial number and send this back to the Field Office. 

1 

18. Gift vouchers

A: BLOOD PRESSURE AND HEART RATE READINGS 

1 Purpose 

High blood pressure is a known important risk factor for cardiovascular disease. 

2 Eligibility and consents 

All respondents are eligible to have their blood pressure monitored provided the following 

consent has been obtained: 

• written consent to proceed with the blood pressure measurement (Z3). 

Remember: respondents who are not registered with a GP or withhold consent for HNR 

to inform their GP of the results of the measurement can still have their blood pressure 

measured. 

3 Timing 

The blood pressure readings can be taken at any time during the survey; we recommend 

that they are taken at one of the checking calls you make during the 7-day dietary recording 

period. 

We are NOT standardising the time of day when blood pressure is measured, but it is 

important that the respondent should not have eaten or drunk anything, or smoked for at 

least 30 minutes prior to the measurements being taken. It is also desirable that they have 

been relatively quiet for about 10-15 minutes prior to the measurement - watching television 

or listening to music, not going jogging or working out to an exercise video. This will 

therefore needs to be explained at the previous visit and the timing of your appointment will 

need to take these requirements into account. 

4 Explaining the procedure 

As well as explaining the purpose of the blood pressure measurement - described above - it 

is important that you briefly outline the procedure to the respondent because if they are 

anxious about what will happen, this may increase their blood pressure. The points to cover 

are described below (see Protocol). 

5 The equipment 

• DINAMAP 8100 blood pressure monitor 

• Blue pneumatic hose with connector fittings 

• Small adult cuff (17-25 cm) 

• Standard adult cuff (23-33 cm) 

• Large adult cuff (31-40 cm) 

• Power cord fitted with 13 amp plug 

• Operation Manual 

1 

19. BP and anthropometry

The DINAMAP 8100 blood pressure monitor measures systolic blood pressure, diastolic 

blood pressure, mean arterial pressure (MAP) and pulse rate automatically at pre-selected 

time intervals. For this survey three readings are collected at one minute intervals. 

The monitor will run for several hours from the integral rechargeable battery. When the 

battery is fully charged it should provide a minimum of six hours operation. It is best to keep 

the battery charged as fully as is practical. The yellow BATTERY light will flash when less 

than 10% battery charge remains. To recharge, simply connect the monitor to the mains. 

Some monitors have a rear panel AC power switch, if this is the case on the machine you 

have been issued, press this switch to the ON ('I') position. The green MAINS AC light will 

indicate that the battery is charging. An overnight charge (eight hours) will provide about 

four hours of operation. 

PLEASE CHARGE YOUR MONITOR OVERNIGHT BEFORE USE. 

When the monitor is turned on eight’s are shown momentarily in the four digital displays 

('888') and all indicators flash as a check for the operation of all L.E.D.s. If any of the 

displays does not show 3 eight’s when the monitor is turned on, contact HQ at once. If 

outside office hours, please leave a message, and try to arrange to call again at the address. 

The appropriate cuff (see below) should be connected via the blue pneumatic hose to the 

two cuff connectors at the bottom of the display. It is important to ensure these screw type 

connectors are properly connected to avoid any air leak. However, do not over tighten. 

The pneumatic seal is made by the increased air pressure when the Dinamap starts to pump 

and not by tightening the connector. 

Remember: the Dinamap monitor should not be kept anywhere cold for long periods of 

time, or it will become damaged. In particularly cold weather do not leave the monitor in 

the boot of a car overnight (in any case this is inadvisable for security reasons). During 

the day, in cold weather, it is best kept inside the car on the floor, and 

covered/concealed with a blanket, car rug or coat. 

6 The protocol 

It is essential that all interviewers measure blood pressure in exactly the same way 

otherwise it will be very difficult to understand and compare the results. This protocol must 

therefore be followed every time you take a blood pressure measurement. 

1. Correct clothing: ask the respondent to remove any jumper, cardigan, jacket, etc. If 

he/she is wearing a sleeve this should be rolled up, but it should not restrict the 

circulation of blood in the arm. If this is likely, ask the respondent if they would mind 

slipping their arm out from the sleeve while you take the measurement. 

2. The respondent ideally will not have eaten, drunk or smoked in the previous 30 minutes. 

3. The respondent should be seated relaxed with feet flat on the floor for five minutes 

before measurements begin. 

4. Getting the respondent in the right position: the respondent should be sitting in a 

comfortable chair with the right arm resting on any suitable support to bring the elbow 

to approximately heart level. Feet should be flat on the ground with legs uncrossed. 

2 


This is a good time to explain the procedure: 

• the cuff is going to inflate three times and the respondent will feel some 

pressure on the arm while this occurs 

Tip: explain to the respondent that they will feel greater discomfort on the 

first measurement than on the second and third measurements because 

the Dinamap holds the previous measurement in its memory and only 

inflates to a level just above that required to halt the flow of blood. 

• the respondent should not be eating or drinking or smoking during this 

time 

5. Positioning the cuff: Choose the correct cuff size (acceptable zone is marked on cuff) 

and place it on the right upper arm. You can either try different cuffs for size or use the 

tape measure to measure around their upper arm to decide which cuff size is likely to be 

required. It is easier if you position the cuff around the arm before attaching it to the 

Dinamap. 

Use the left arm only if it is impossible to use the right, e.g. right arm is in cast or 

amputated. If you do not use the right arm record this on the Measurements 

Schedule (M1) and open a note in the Blaise progress recording block. 

The lower edge of the cuff should be about 2 cm above the elbow crease and the 

arrow placed over the brachial artery (just medial to the biceps tendon). Do not put 

the cuff on too tightly or bruising may occur upon inflation, nor too loosely as an 

inaccurate measurement will result. 

Remember: the cuff should be tight enough to admit two fingers between cuff 

and arm at both the top and the bottom edges of the cuff 

6. Using the Dinamap: 

• Switch the monitor 'ON'. 

• Press the SILENCE button until the yellow triangle above it lights up. 

• Press the AUTO/MANUAL button until the green triangle above it lights up. The 

cuff will now start to inflate and take the first measurement. 

• Whilst the first measurement is being taken, press cycle SET button until the 

number 1 lights up in the minutes box. Blood pressure will then be recorded at 

one minute intervals thereafter. After each interval record the reading on the 

Schedule (see below). 

• After the three measurements have been recorded, switch the monitor 'OFF' and 

remove the cuff. 

Remember: If it becomes necessary to stop cuff inflation at any time, simply 

press the red CANCEL button or the power OFF button and start again. 

3 


7 Difficulties in wrapping the cuff: 

You may experience problems in fitting a cuff as described above if the respondent has an 

obese upper arm, or the upper arm is conical (i.e. the sides of the arm are not parallel). 

• Obese arms: With an obese upper arm you might find that you have to use a large 

circumference cuff (large adult size). As the circumference of the cuff increases so does 

the depth, and you may find that while the circumference wraps correctly, the depth of 

the cuff is too great for the length of the upper arm. In these circumstances you should 

continue to use the larger size cuff and make notes. 

• Conical arms: Here you will find that you can either correctly fit the lower circumference 

of the cuff around the arm, but that the upper circumference of the cuff will be tight or if 

you correctly fit the cuff to the upper circumference the lower is too loose. As the 

microphone is in the lower part of the cuff you should fit the cuff as correctly as you can 

to the lower circumference. There is little more that can be done about this, but it should 

be noted on the Measurements Schedule (M1). 

8 Error reading 844 

This is a common error reading and is indicated by a flashing '844' in the PULSE display. 

The error reading is displayed if time taken by the monitor to take the measurement exceeds 

120 seconds, which is usually caused by excessive patient movement and/or erratic pulse 

rate. Try another measurement ensuring the respondent sits still. If it is still not possible to 

determine the respondent’s blood pressure abandon the procedure and record this on the 

Schedule. 

The monitor can display a number of other error readings. Fortunately these do not occur 

frequently. However, if necessary, you can find an explanation of all possible error readings 

in the manual on pages 33 to 35. 

9 Recording 

Documents required: 

• Measurements Schedule (M1) 

• Respondent’s record card (M2) 

• Blood pressure consent form (Z3) 

• Information about the blood pressure measurement should be recorded, at the time the 

measurements are taken, on the paper Measurements Schedule (M1), and subsequently 

transferred into the Blaise object before transmitting the completed case. 

• The Measurements Schedule when completed should be returned to ONS Titchfield with 

other documents for the serial number. 

• Each respondent taking part in the survey should be given a Respondent’s Record Card 

(M2) completed by the interviewer with all their measurements. 

4 


• You also need to copy the blood pressure measurements onto the blood pressure 

consent forms which should be sent to the Resource Centre for Human Nutrition 

Research (HNR) in the white pre-addressed, pre-paid envelope (see Consents). 

Recording information about blood pressure on the Measurements Schedule M1: 

D1 Ring the appropriate codes to show if consent has been obtained. If ‘No’, 

there is nothing more to complete in this part of the measurements Schedule. 

D2 As explained above (ideally) the respondent should not have eaten or drunk 

anything or smoked in the previous 30 minutes because this could affect the 

blood pressure measurements. However, some respondents may have 

forgotten or ignored the request. 

At the beginning of your visit, before you start measuring blood pressure you 

should therefore check whether the respondent has eaten or drunk anything 

or smoked in the previous 30 minutes and if they have, please make a note 

on the Schedule. 

D3 and 4 Record the date and time of the first measurement taken on the Schedule. 

D5 Record the blood pressure readings in the boxes on the Schedule. The layout 

of the boxes on the Schedule is comparable to that on the DINAMAP 

machines. 

Make sure that you copy the correct readings into the correct boxes; do not 

write the systolic reading in the diastolic boxes - or vice versa. 

Remember: irrespective of their behaviour in the 30 minutes before 

you take their blood pressure, the respondent must not eat or drink or 

smoke while the measurements are being taken. In the unlikely event 

of them wanting to do so, you should try to persuade them to stop. If you 

are unable to stop them then, as a last resort, you should continue with 

the measurement but record details of their behaviour at D9 code 4. 

D6 Check the three systolic readings: 

if they are all equal to or above 160 mmHg then ring code 1. You will then 

need to report these readings to the Survey Doctor and to the respondent’s 

GP, if they consented for you to do so, as soon as possible. 

Check all three diastolic readings: 

if they are all equal to or above 95 mmHg then ring code 1. You will then 

need to report these readings to the Survey Doctor and to the respondent’s 

GP as soon as possible. 

See the separate instructions on reporting high blood pressure 

readings. 

D7 Record which size cuff was used. 

5 


D8 Were there any difficulties in wrapping the cuff? If so, please ring the code to 

indicate what difficulties you had. 

D9 Different types of problems could occur while measuring blood pressure. The 

most common difficulties are listed on the Schedule. There are two possible 

causes for the DINAMAP 8100 to show a flashing '844' in the pulse display. 

Either the respondent has an erratic pulse or he/she moved excessively while 

the measurements were being taken. Repeat the measurements ensuring 

that the respondent is sitting still. If ‘844’ still shows ring code 2 at D9(a). 

If the respondent has eaten, drunk or smoked while the measurements were 

being taken, ring code 4 and give full details, as explained above. 

D10 Give your opinion as to whether the reading was reliable or not. If you think it 

was not, explain your reason. 

D11 This question applies only if all the necessary consent to take blood pressure 

were obtained, but the measurements were not made. 

6 


THE ANTHROPOMETRIC MEASUREMENTS - HEIGHT, WEIGHT, WAIST AND HIP 

CIRCUMFERENCE 

Purpose 

What respondents eat clearly affects their weight, so we are interested in the respondent’s 

weight. By itself though, weight is of little use because taller respondents will probably weigh 

more. Hence we need weight in relation to size - not just height, but bone size and the amount 

of muscle and fat and its distribution. The circumference measurements will give us some 

information on body and bone size and growth; the waist to hip ratio will tell us about the 

distribution of fat in the body. 

We have produced a purpose leaflet (L2) which explains why the measurements are being 

taken. This can be left with the respondent at whatever point you feel is most appropriate. 

• The anthropometric measurements can be taken at any visit. 

Tip: we suggest you take the weight measurement first as generally this is the 

measurement for which it is easiest to gain co-operation from the respondent. 

• As many of the measurements require the respondent to be partially undressed (and special 

requirements such as hair not being plaited for the height measurement etc), you should let 

the respondent know in advance when you intend to take them so that they can be 

prepared. 

• All measurements should be recorded on the Measurements Schedule M1 at the time they 

are taken, and subsequently entered into the Blaise object. 

• Each measurement should be added to the Respondent’s Record Card M2. 

• Each measurement needs to be made twice at the same visit. However, if you are unhappy 

with any measurement then you should repeat it until you are satisfied that it has been done 

correctly. You can repeat the measurements at a subsequent visit. 

• The purpose of taking the measurements twice is to improve the accuracy by taking an 

average of the two readings. For waist and hip circumferences, the difficulty of taking 

accurate and consistent measurements is widely acknowledged. Methodological work 

has shown that there is significantly more variation when taking these measurements 

than when taking measurements such as height or weight. However, the best way of 

minimising the error in any measurement is to give careful training in the measurement 

procedure and then to take the measurements twice and use the average of the two 

readings as the best estimate of the 'true' value. 

Tip: You may like to mention that we have taken two of each measurement on other 

surveys (for example the Health Survey and for previous versions of this survey) and 

found that the averages had less variation and error than if we used the single readings. 

7 


• Please record the date on which the successful measurements were made 

• Please note on the Measurements Schedule if you think a recorded measurement is 

inaccurate and the reasons. 

• The anthropometric measurements being taken are as follows: standing height, weight and 

waist and hip circumferences. If any measurement is not taken you should ring the 

appropriate code to explain the reasons. 

Tip: practise these measurement techniques on your family or friends as the more 

practice you get before going into the field the better your technique will be. 

8 


B: MEASUREMENT OF HEIGHT 

1 Equipment: the Leicester Height Measure 

Frankfort Plane card 

2 Eligibility: applies to all respondents. 

3 Using the Leicester Height Measure 

1. Construction: the Measure consists of a base plate, four measuring rods, two white 

stability bars and a blue head plate. The head plate is constructed so that it moves up and 

down the vertical measuring rods. A frame on the head plate, with black arrows, indicates 

the point at which measurement should be read from the vertical rods. 

Each measuring rod is marked in metric (centimetres and millimetres) and imperial (feet 

and inches) units; the recording is made in metric. At the ends of each rod are pairs of 

symbols - stars, squares and circles. The rods slide together, and by matching the 

symbols at the top of one rod with those at the bottom of the next you will ensure that 

the rods are put together in the correct sequence. 

Tip: for smaller respondents all four rods may not be needed; you only need to 

slot together as many as you need to measure the respondent. 

• Place the base plate on a flat, level surface, preferably un-carpeted. 

• Push the first rod into the post on the base plate, ensuring that it is pushed in as far as 

possible. If this first rod in not fully into the base plate then the measurement of height 

will be inaccurate. 

• Slide the second measuring rod fully onto the first rod, matching the symbols, and 

ensuring that it is fully pushed into the first rod. 

• Slide one of the white stability bars over the top of the second rod, with the longer edge 

to the back of the rod. When the fully constructed Measure is placed against a wall or 

door, and the respondent stands on the base plate, if this stability bar is against the wall 

or door it stops the rods flexing. 

• Slide the third measuring rod fully onto the second rod, matching the symbols, and 

ensuring that it is fully pushed into the second rod. 

• Slide the round blue head plate over the third rod, with the rounded head plate facing 

forward and the flat surface of the plate facing downwards. 

• If needed, slide the fourth and final measuring rod onto the third rod, above the head 

plate, matching the symbols and ensuring that it is fully pushed into the lower rod. 

9 


• Slide the second white stability bar over the top measuring rod - third or fourth 

depending on height required - above the head plate. Position as for the first stability 

bar, with the longer edge towards the back and space the two stability bars along the 

vertical length of the now fully constructed measure. 

• Position the constructed Measure against a wall, door or other vertical surface, such that 

when the respondent stands on it, the back of the stability bars will touch the wall, door, 

etc. 

• To take the Measure apart reverse the above procedure. Take care not to bend the 

measuring rods. To remove the bottom rod easily from the base plate, stand on the 

base plate and pull upwards. Store the parts of the Measure securely in the case 

supplied. 

PLEASE TAKE CARE WITH THE MEASURE. It is considerably more robust than previous 

equipment we have used but will not tolerate misuse; do not force the parts into each other, they 

fit quite easily, and do not bend the rods when taking the Measure apart after use. If any part 

should get damaged please let Michaela Pink at the Field Office know immediately, stating 

exactly which component is damaged and needs replacing. As the Measure is of modular 

construction, replacement parts are available for the separate sections. PLEASE ALSO TAKE 

CARE WITH THE CARRY CASE AND CARDBOARD SLEEVE. This may be needed for safely 

despatching the equipment to other interviewers at the end of your quota of work. 

4 Protocol 

Remember: the respondent will be standing on the base plate of the Measure in bare 

feet; to avoid the possibility of Verruca or other skin infections being passed on, it would 

therefore be advisable if you wiped the base plate with a mild disinfectant solution (e.g. 

Dettox, dilute solution of Dettol etc) after use. 

1. The respondent should be wearing as few clothes as possible; shoes and socks should be 

removed. Socks make little difference to actual height, but loose or baggy socks may 

disguise the fact that a respondent has lifted their heels off the floor. 

2. Hairstyles which are non-permanent, such as braids or buns, should be rearranged. Ask 

the respondent if they can avoid putting their hair in such styles on the day you call. 

`Permanent' hair styles such as dreadlocks and plaits should be dealt with as suggested 

later in these instructions. 

3. The correct head position for the measurement of standing height is known as the Frankfort 

plane. 

• Position the respondent's head so that the bottom of the eye socket (top of the check 

bone) is in line with the protruding flap of firm skin on the front edge of the ear above the 

ear lobe, and parallel to the floor (for standing height). This position is very important if 

an accurate measure is to be obtained. 

• Use the card provided to check that the correct ‘line' has been achieved. In this position 

the head plate of the Height Measure should rest on the crown of the head. 

4. Raise the head plate so that it is well above the height of the respondent. 

10 


5. The position of the respondent is crucial to obtaining an accurate measurement. The 

simplest approach to ensure correct positioning is to start at the feet and work upwards. 

• Stand the respondent on the base plate with their back against the rod. 

• The feet should be together and flat on the ground. 

• The legs should be straight as should the back. Arms should hang loosely at the 

side of the body. 

• The head should be in the correct position. 

6. Gently lower the head plate until it is resting on the top of the respondent's head. Check the 

position of the head. 

7. Ask the respondent to take a deep breath in, and without moving their head or lifting their 

heels off the ground, to stand as tall as possible. You should note that the head plate will 

move upwards slightly when the respondent breathes in. 

8. You should check that the respondent's feet are still flat on the base plate and that they 

have maintained the Frankfort position. 

9. You should ask the respondent to bow their head while they step away from under the head 

plate to avoid pushing it upwards and changing the measurement. 

Remember: for your own health and safety we are not asking you to stand on a chair, or 

stool to obtain this measurement. Any interviewer who has particular difficulties because of 

the height of a respondent, should ring Michaela Pink at the field office for advice – 020 7533 

5465. 

10. You can then read the measurement from the vertical rod. To read the measurement 

accurately the black arrows indicating the point of measurement must be at your eye level; if 

necessary, ask the respondent carefully to step off the measure, and then move the 

measure until you can read the measurement at your eye level. 

Tip: you can remove the top section of the measure to read the 

measurement – the friction lock will hold it in place as long as you are careful. 

11. Repeat the procedure to take the second measurement; you will need to reposition the head 

plate, and correctly position the respondent before you take the second measurement. 

Dealing with ‘permanent' hairstyles 

You may come across respondents who have ‘permanent' hairstyles, such as dreadlocks or 

braids, which will affect the accuracy of the height measurement you take as the head plate will 

not rest on the crown of the respondent's head but on a thickness of hair. 

If you find that your quota has a significant number of respondents with ‘permanent' hairstyles 

you should contact Michaela Pink at the Field Office – 020 7533 5465. Arrangements will then 

be made to train you in how to measure the thickness of the hair between the head plate and 

the crown of the head. If you only come across one or two respondents with such hairstyles, you 

11 


should take the height measurement in the way described and record at B3 on the 

Measurements Schedule M1B the type of hairstyle the respondent had. 

6 Recording the height measurement on the Measurements Schedule M1 

• Record the date the measurements were made at B1. 

• Record the two measurements of height at B2. The measurement should be shown in 

centimetres, for example, entering leading zeros, e.g. 163.1 (cm) or 099.5 (cm). If you are 

not used to dealing with centimetres remember that 100 cm is just over 3 feet, so always 

check that the measurement you have recorded is correct and sensible - 995.0 cm would be 

over 27 feet; 099.5 cm is about 3 feet. 

• Indicate anything which might have affected the measurement, for example a hairstyle, at 

B3(a). 

• Please give your opinion as to whether you think the measurements were reliable at B4. If 

you think they were not reliable, please say why. 

• If you are unable to measure the respondent please code the reason at B5. 

• Copy the height measurement onto the Respondent’s Record Card M2. 

• When all the measurements are complete transfer the information from the Measurements 

Schedule to the Blaise object. 

12 


C: MEASUREMENT OF WEIGHT 

1 Equipment the personal weighing scales 

‘Clothing Record’ - pages 5 and 6 of the Measurements Schedule M1 

2 Eligibility applies to all respondents. 

3 The scales 

The scales are calibrated in kilos and 100 gram units. When recording the weight the decimal 

point has been printed on the Schedule for you. 

The respondent would ideally be weighed nude; as this is not possible, then as much clothing 

as possible, without causing embarrassment, should be removed, including any heavy jewellery, 

shoes etc. 

Remember: you should warn the respondent of this at a previous visit, asking them to 

wear light clothing such as shorts and a T-shirt for this visit. 

Using the scales: 

• Insert one 9v battery into the battery compartment underneath the scale. 

Tip: during particularly cold weather, keep the batteries in a warm place or the 

scales will not work. Keeping the battery in your pocket will be fine, but make sure that it 

is not next to coins or keys (or it may discharge). 

• Turn on the scale. 

• If - - - - appears then the maximum weight the scale can read has been exceeded. Should 

this happen, please contact Michaela Pink at the field office – 020 7533 5465. 

• If a series of digits and letters are displayed, i.e. 6AE, the battery needs replacing. 

Remember: remove the battery when the scales are not in use; and at the end of your 

quota of work. 


• Place the scales on a hard, flat level surface, preferably un-carpeted. If this is not available 

record at A4 on the Measurements Schedule. 

• Press on the scales until (old type) 8888 appears or (new type) _ _ appears. 

• Ask the respondent to step onto the scales, with his/her heels towards the back edge; check 

that both feet are fully on the scales. The respondent should look ahead, not downwards, 

and their arms should be by their sides. Ask the respondent to stand perfectly still. 

13 


• Having recorded the measurement, ask the respondent to step off the scales; allow the 

scales to switch off. 

• Switch the scales on again ready to make the second measurement. 

Remember: before weighing the respondent stand on the scales yourself and allow 

the scales to register your weight. In this way you will clear the memory (of the 

respondent’s weight) from the scales before re-weighing the respondent. If the respondent 

is re-weighed without this procedure being followed then the scales will automatically 

reproduce the previous measurement. 

• Make the second measurement of the respondent. 

Remember: when you have taken the second measurement of the respondent, clear the 

memory of this respondent’s weight from the scales as before, by weighing yourself. 

This is to ensure that when you weigh the next respondent in your quota the scales display 

his/her weight, and not the weight of the previous respondent measured. 

• After weighing the respondent, hand them the Clothing Record in the Measurements 

Schedule and ask them to tick all the items of clothing they were wearing while being 

weighed. The record on page 5 is for men and has male items of clothing listed; on page 6 

the items of clothing are for women. 

Remember: please remove the batteries when you have finished using the scales at the 

end of your quota of work. 

5 Recording the measurement of weight on the Measurements Schedule M1 

• Record date weighed at A1. 

• Record the two weight measurements at A2, entering leading zeros e.g. 063.8. 

• Complete sections A3 and A4. 

• Indicate any special circumstances which might have affected the measurement, for 

example the wearing of heavy clothes at A5(a). 

• At A6, we would like you to give your opinion as to whether the weight measurements were 

accurate or not. If not, then please state why. 

• If you are unable to weigh the respondent code the reasons at A7. 

• Copy the first weight measurement onto the Respondent’s Record Card M2. Note that there 

is a chart on the back of the Measurements Schedule (M1) which converts metric 

measurements, kilograms, to imperial, stones and pounds. Most respondents will be more 

familiar with the imperial values. 

• When all the measurements are complete transfer the information, including the information 

on the Clothing Record, from the Measurements Schedule to the Blaise object. 

14 


D: MEASUREMENT OF WAIST AND HIP CIRCUMFERENCES 

1 Purpose 

There has been increasing interest in the distribution of body fat as an important indicator of 

increased risk of cardiovascular disease. The waist-to-hip ratio is a measure of the 

distribution of body fat. Analyses suggest that this ratio is a predictor of health risk like the 

body mass index (weight relative to height). 

To calculate the waist-to-hip ratio we need to have the waist circumference and hip 

circumference measured twice. At HQ the average measurement of the waist circumference 

will then be divided by the average measurement of the hip circumference giving us the 

waist-to-hip ratio. 

2 Eligibility 

You cannot measure waist and hip circumference if the respondent is chairbound or bedfast 

or has a colostomy. 

If any of these apply, record this on the Measurements Schedule at C6. 

3 Equipment 

Plastic tape calibrated in centimetres and millimetres on one side and inches on the other, 

with a metal buckle at one end. 

To use the tape: 

Pass one end up and then down through the buckle on the other end, ensuring that 

the metric measurements are on the outside facing surface of the tape loop that you 

are making. 

To read from the tape: 


The metric measurement is read from the furthest outside flat edge of the metal 

buckle. 

A. Preparing the respondent 

1 At a previous visit you should have asked the respondent not to wear thick or baggy 

clothing, or anything tight, which might compress the waist or hips, for the visit when 

you make this measurement. Studies have shown that taking the measurement over 

light clothing does not affect the waist-to-hip ratio significantly. It is therefore 

important that where possible you ask the respondent in advance to wear clothing 

which will not significantly alter the measurement, e.g. shorts and a T-shirt. As the 

index is a ratio - waist to hip circumference - it is important that both measurements 

are made over the same thickness of clothing. So, if or example the respondent is 

wearing jeans, do not measure the waist above the jeans, on bare skin or a T-shirt; 

15 


make both measurements over the same thickness of the jeans. Remove any belt 

from the jeans for the waist measurement. 

2 If possible, without embarrassing you or the respondent, ensure that the following 

items of clothing are removed: all outer layers of clothing, such as cardigans, 

jumpers or waistcoats; any tight garments such as belts, corsets, support tights or 

lycra body suits. Pockets should be emptied. 

3. If any heavy outer garments or tight garments have not been removed and you are of 

the opinion that this will significantly affect the measurement of waist-to-hip ratio, 

record this on the Schedule. 

4. Ask the respondent to empty their bladder, if possible, before taking the 

measurements. 

5. The respondent should be standing erect in a relaxed manner, weight evenly 

balanced on both feet and the feet about 25-30 cm (1 foot) apart. The arms should 

be hanging loosely at the sides. 

B. Using the insertion tape 

6. All measurements should be taken to the nearest millimetre. 

7. You should kneel or sit on a chair to the side of the respondent while taking both 

measurements. This allows you to make sure that the tape is horizontal all the way 

around the body. 

8. Pass the tape around the body of the respondent and insert the plain end of the tape 

up and then down through the metal buckle at the other end of the tape. 

9. Hold the buckle flat against the body and flatten the end of the tape to read the 

measurement from the outermost edge of the buckle. Do not pull the tape towards 

you as this will lift it away from the respondent's body, affecting the measurement. 

C. Measuring waist circumference 

10. The waist is defined as the point midway between the top of the hip bone and the 

lower rib. The most acceptable way of locating this point is to ask the respondent to 

bend to one side and mark, with their hand, the crease where they bend. Note that 

that in adults, men's waists tend to be above the top of the waist band of their 

trousers whereas women's waists are often under the waistband of their trousers or 

skirts. Bearing in mind that both measurements need to be made over the same 

thickness of clothing you may have to try to adjust the way the waist band on 

trousers, jeans and skirts are sitting in order to achieve this. 

11. Ensure that the tape is horizontal. If the tape needs adjusting at the front or back 

then ask the respondent to make the adjustment, under your directions. It is not 

advisable for you to be making these adjustments. Carefully allow the tape to move 

as the respondent breathes in and out. Take the measurement at the end of a 

normal expiration. Record the measurement on the Schedule to the nearest 

millimetre, with leading zeros, e.g. 089.5 (cm). 

12. If you are of the opinion that clothing, posture or any other factor is significantly 

affecting the waist measurement, record this on the Schedule. 

16 


D. Measuring hip circumference 

14. The hip circumference is defined as being the widest circumference over the 

buttocks and below the top of the hip bone. To obtain an accurate measurement you 

should measure the circumference at several positions and record the widest 

circumference. 

15. Ensure that the tape is horizontal. Again, if adjustments at the front or back are 

required, instruct the respondent; do not make the adjustments yourself. Pull the 

tape, allowing it to maintain its position but not to cause indentation. The respondent 

should stand without contracting the buttock muscles. Record the measurement on 

the Schedule to the nearest millimetre, with leading zeros, e.g. 095.3 (cm) 

16. If you are of the opinion that clothing is significantly affecting the hip measurement, 

record this on the Schedule. 

5 Recording waist and hip circumferences on the Measurements Schedule M1. 

C1 Record the date you make the measurements. 

C2 Record the waist and hip circumferences in cm and to the nearest mm in the 

boxes provided on the Schedule, e.g. 094.6 (cm). The decimal point has been 

printed on the Schedule for you. Note that you must measure one waist and 

one hip circumference before measuring each for a second time. 

C3 and C3(a) Studies have shown that taking the measurements over light clothing does 

not affect the ratio significantly. However if the clothing is very baggy or very 

tight, or the thickness of the clothing is not the same at hip level as at waist 

level this could affect the ratio. Please give full details if you think this is the 

case. Also note anything else that could have affected the waist/hip ratio 

measurements, e.g. poor posture, difficulty in keeping the tape horizontal or 

in holding the tape flat. 

When recording special circumstances please always distinguish between 

factors which tend to increase or overestimate the measurement and those 

which tend to decrease or underestimate the measurement. 

C4 and C5 Please give your opinion as to whether you think the measurements are 

reliable or not. If not, please say why at C4(a) and C5(a). 

C6 If a measurement is not taken, please code the reason. 

It is possible (though unlikely) that the respondent allows you to measure 

his/her waist and hip circumferences once but refuses the second 

measurements. Explain the purpose of taking the measurements twice (see 

above) but if they still refuse, ask them why and give full details on the 

Schedule. 

Copy the weight measurement onto the Respondent’s Record Card, M2. 

When all the measurements are complete transfer the information from the Measurements 

Schedule (M1) to the Blaise object. 

17 


Informing people of their blood pressure measurements 

If the respondent has said that they would like to know what their blood pressure 

measurements are you should write down the three readings for the systolic and 

diastolic pressures for them on the Measurement Record Card provided (M2). 

You will probably then be expected to explain or comment on the readings. It is very 

important that you avoid giving any interpretation or advice on the measurements. 

You do not have any medical training or qualifications and are not acting in a medical 

advisory capacity. You therefore must NOT offer advice. You should explain this to 

the respondent and suggest that their GP is the best person to help them. 

Reporting blood pressure results 

The measurements should be copied onto: 

• the paper Measurements Schedule (M1) - and subsequently entered in the Blaise 

progress block; 

• the Blood Pressure Consent Form (Z3) - copy immediately sent to HNR; 

• the person’s Measurement Record Card (M2). 

Reporting raised blood pressure 

There may be situations where you need to take action because the respondent’s 

blood pressure is sufficiently raised that their GP needs to be informed as soon as 

possible. These situations are rare, but you must know how to deal with them. 

Action on your part is required as follows: 

If all three systolic readings are - equal to or above 160mm 

and/or 

If all three diastolic readings are - equal to or above 95mm 

(These ranges are the same for all ages (19 – 64 years).) 

In these circumstances you should: 

1. Contact the respondent’s GP surgery or health centre. 

2. Contact Dr Maureen Birch (the survey Doctor) on 07713 181595. 

Contacting the GP surgery or health centre: 

You should do this either by phone or in person as soon as possible. You have a 

record of the GP’s name and address and telephone number on the consent to 

inform GP of participation in the survey form (Z1). If the respondent did not know 

their GP’s telephone number then you will have to get it from a local phone book or 

Directory Enquiries. 

19. BPReporting

NOTE: if the surgery is closed, wait until the next day - it is not necessary to leave a 

message on an ansaphone or with a deputising service. 

You have been given a form (BP2) with a standard wording that you can use when 

you phone the surgery, or you can complete the form, put it in an envelope 

addressed to the GP and drop it into the surgery. You should report all three systolic 

and diastolic readings (mean arterial pressure (MAP) and pulse readings should not 

be reported). 

NOTE: you do not have to insist on speaking to or seeing the GP - it is acceptable to 

leave the information with the receptionist. 

If the surgery has any questions then they should be referred to Dr Maureen Birch - 

your responsibility is fully discharged once you have taken the readings and passed 

on the information. 

NOTE: If you are having problems following the protocol detailed above or in any 

doubt at all as to how to handle a particular situation contact the Field officer or 

member of Research immediately. 

Contacting Dr Maureen Birch 

Ring Dr Maureen Birch’s number (07713 181595); If she is unavailable you may be 

asked to leave a voicemail message. Please leave your name, interviewer number 

and contact telephone number and Dr Maureen Birch will call you back ASAP. When 

you speak to Dr Maureen Birch she will ask you for the following details: 

• details of the respondent - full name, serial number, date of birth and sex; 

• their BP readings; 

• their height and weight; 

• GP’s name, address and telephone number. 

If there were any unusual circumstances relating to the blood pressure measurement 

- for example, you could not get the cuff to wrap around the arm properly, the 

respondent’s arm was too large for the cuff, but the next size cuff was too deep, then 

you should also report this to Dr Birch. 

Please make a note in your notebook of the time you phone or call at the surgery and 

the time you call Dr Birch. 


NATIONAL DIET AND NUTRITION SURVEY OF ADULTS aged 19 to 64 YEARS 

IN CONFIDENCE 

As you will be aware, your patient.............................. is taking part in the National 

Diet and Nutrition Survey of adults aged 19 to 64 years. As part of the survey, 

consent was given to measure his/her blood pressure and to inform you, as the GP, 

of the result. 

When measured today/yesterday, the blood pressure readings were higher than 

160/95, and were recorded as given below. 

Should you have any queries or wish to discuss this information further, please 

contact the Survey Doctor, Dr Maureen Birch on 07713 181595. Please leave your 

number and Dr Birch will call you back. 

BP readings 

1st reading 


2nd reading 


3rd reading 


BP2 


THE BLOOD SAMPLE 

1 Documents 

• consent form - Z4 and pre-addressed, stamped envelope 

• purpose leaflet – L2 

• blood taking leaflet ‘The blood sample: what is it for and what will happen?’ – L7 

• short list of blood analytes – L6 

• detailed list of blood analytes – L6A 

• phlebotomist availability calendar - T 

• measurements schedule - M1 

2 Purpose 

All the surveys in the NDNS programme so far have included blood sampling, even for 

children aged 1½ to 4½ years. The analysis of the blood samples will tell us a great deal 

about respondents health and nutrient status. The results from the analysis of the blood 

sample will provide information for a range of needs: 

• they will provide results which indicate the range of values for a normal healthy 

population; most blood analyses are carried out on samples from people who are 

unwell; 

• they will provide information on the nutritional status of the individual which can be 

related to their diet; for example their haemoglobin levels as related to their intake 

of dietary iron; 

• they will provide information on a variety of indicators which can be used to 

monitor the ‘health’ of the group; for example, changes in mean blood cholesterol 

levels over time in response to health education messages; 

• they will allow the identification of possible ‘at risk’ groups; for example the 

characteristics of groups with low levels of a particular vitamin can be identified. 

Health education can then be specifically targeted to such ‘at risk’ groups, or 

remedial or preventative measures can be developed. 

As with so many elements of this survey, having the results from both a dietary survey and 

the blood samples together adds considerably to the value that would have been obtained 

from the two independent sets of data. 

1.1 What is being measured 

Everything that is being measured in the blood sample is related to nutritional status: blood 

lipid (cholesterol) levels, vitamin status, iron status, etc. 

It is just as important for you to know what will NOT be measured either now, or if there is 

any residual sample, in the future. The samples will not be analysed for HIV, nor for 

evidence of any other infection. This should be made clear to the respondent when 

explaining the purpose of the blood sample. 

You should also emphasise that, apart from themselves, ONS, their GP and the Human 

Nutrition Research Unit (HNR), no-one else will be able to identify the results of the blood 

analyses with the name of the respondent. 

1 

20. Blood Sample

1.2 Outline procedure 

Everyone, except those who are pregnant or have a blood clotting or bleeding disorder or are 

taking anticoagulant drugs will be asked to consent to a blood sample being taken. 

Interviewers will explain why a blood sample is being requested, and the procedure. The 

interviewer will also obtain all the necessary signed consents, and make an appointment to 

call with a phlebotomist who will take the sample 

You will accompany the phlebotomist to the home when the sample is taken. If blood is 

obtained, the phlebotomist will pack and despatch part of the sample to Great Ormond Street 

Hospital for a haematological profile analysis, and take the remainder to a local hospital 

where it will be prepared for freezing and storage. When all possible samples have been 

obtained in an area, the frozen samples will be taken by courier to the HNR laboratory in 

Cambridge. A portion of the sample will then be sent to laboratories at Southampton 

University for some analyses, the remainder being carried out at the HNR. Any remaining, 

sample after all the analyses are complete will, with consent, be stored at the HNR. 

The respondent and their GP will be informed of the results of the analyses by the HNR. 

2 Eligibility 

All respondents, EXCEPT those suffering from a bleeding or clotting disorder or those taking 

anticoagulants are eligible to provide a blood sample, provided the necessary consent has 

been obtained (see below). 

3 Timing 

At the feasibility study we asked interviewers to take half of their blood samples for a quota 

during the dietary diary recording period and half afterwards, as we were concerned that 

there might be an effect on response. We found that there was no effect on response. 

Indeed, in some areas interviewers reported that the blood taking was a positive incentive for 

people to take part. 

We would therefore like you, as far as possible, to try to combine your blood taking with an 

already scheduled visit. We understand however that the opening times of the laboratories 

and the availability of the phlebotomists might not always allow for this and you make need to 

make a visit solely for the purpose of blood taking. 

If you arrange for the blood sample to be taken after diary keeping then it should be taken as 

soon as possible after the end of the 7-day dietary recording period - preferably within 10 

days. If there are exceptional circumstances which make this impossible, please contact the 

Field Office to explain the position before making an appointment. 

If a dietary record is not being kept, then the blood sample may be taken as soon as possible 

after the initial interview. 

Remember: blood can only be taken Monday to Thursday before 2.00pm. This 

means that your appointments will most likely take place in the morning before 

people leave for work. 

2 

20. Blood Sample

Blood cannot be taken: 

• on any Friday or weekend day; 

• on any day when the local hospital or processing laboratory is closed - for example 

on Bank or other Public Holiday days; 

• when the following day is a Bank or other Public Holiday day. 

4 Consents required -see also Consents instructions 

The following MUST be acquired before a blood sample can be taken: 

• signed consent from the respondent (Z4); 

We are also asking for the following consents on form Z4: 

• consent to inform the GP of the results of the blood analyses; 

• consent to store any residual sample. 

If these are refused or if the respondent does not have a GP or refuses consent for HNR to 

inform their GP of their participation in the survey (Z1), provided the respondent has given 

written, witnessed consent, then a blood sample can still be taken. 

In relation to the stored sample you should reassure the respondent that: 

• any future analyses will NOT include an HIV test; 

• the samples are treated in confidence and will be identified by the serial number 

and not associated with the name and address of the respondent; 

• nothing will be measured which could have a clinically significant result i.e. 

respondents should not worry that at some point in the future they may be 

informed of an abnormal result. 

You may be asked about the purposes for which any remaining stored sample may be used. 

A hypothetical example, which most people should understand, is to test a new analytical 

technique for measuring something that has already been measured - the new technique 

may have advantages of cost, speed etc. The results from using the new technique could 

then be compared with the results that were previously obtained. 

3 

20. Blood Sample

5 Results of blood analysis 

HNR will report all results to the respondent and to their GP, if the respondent consented to 

this. The respondent will be given an indication if any results are abnormal and advised to 

contact their own GP if this is the case. The results for haematology will be reported first, with 

results for other analytes following. The HNR expect that the respondent should receive their 

first results within 2-3 weeks but the final biochemistry blood results will take several months 

to come through as they are done in batches at the end of the survey. 

6 Interviewer role - summary 

Your responsibilities are: 

• at an appropriate point to give a full explanation of the purpose of the blood 

sample and what is involved; 

• to obtain the necessary signatures on the blood consent form; 

• to arrange an appointment suitable for the respondent and the phlebotomist on a 

day and at a time when a sample may be taken; 

• to liaise with the phlebotomist regarding the time for the appointment (you have 

been given a calendar – T – to help you to keep track of the phlebotomist’s 

availability); 

• to collect and take the phlebotomist to the respondent’s home; 

• to pass the phlebotomist a copy of the signed, witnessed consent; 

• to confirm, prior to blood taking, that the respondent assents to the procedure; 

• to provide the phlebotomist with the necessary standard and cryo serial number 

labels for the sample; 

• to record on the Measurements Schedule (M1) details of the blood taking 

procedure, and subsequently to enter these details into the Blaise progress block; 

• if necessary, to take the phlebotomist to the local hospital/laboratory where the 

blood sample will be processed prior to being stored; 

• to ensure that at the end of the blood taking procedure the respondent is satisfied 

with the procedure, that any questions they have were answered and that they 

know where to get any further information; ie that good ‘public relations’ have been 

maintained. 

4 

20. Blood Sample

YOU ARE NOT RESPONSIBLE FOR: 

• establishing whether the respondent has a blood clotting disorder or is taking 

anticoagulant drugs; 

• labelling the blood samples; 

• despatching or in any way handling the blood samples; 

• disposing of any of the equipment used to take the blood samples; 

• physically assisting in any of the blood taking procedure; obviously you may offer 

reassurance to the respondent as necessary; 

• providing or storing any of the equipment needed for blood taking. 

If you are asked to do any of these please contact the Field office. 

7 The documentation 

7.1 The ‘phlebotomist availability calendar’ (T) 

You have been given two copies, one for you, one for your phlebotomist, to record details of 

when you are both likely to be available, contact telephone numbers, mileage/time to collect 

phlebotomist and get to the local hospital/laboratory. These calendars should be completed 

as soon as possible and exchanged before the start of fieldwork, so that you can plan your 

blood taking appointments around your phlebotomist’s availability. You will probably find it 

useful to have met your phlebotomist before you start working together so, if your 

phlebotomist was not at the briefing, you should take the initiative to make contact and set up 

a meeting, prior to your arranging appointments, to sort out any detail regarding transport 

arrangements, contact numbers etc. 

7.2 Consent form (Z4) 

This comes in 4 parts - top copy plus 3 carbonised sheets. Please ensure that the 

signatures and other information are clearly visible on all the carbonised copies. 

When complete: 

• the top copy should be returned to the HNR in the white pre-paid, pre-addressed 

envelope; 

• the first carbon copy should be left with the respondent; 

• the second carbon copy should be returned to ONS Titchfield with other consent forms 

and forms containing personal, identifiable information i.e. separate from the other 

fieldwork documents for that serial number; 

• the third and final carbon should be handed to the phlebotomist. 

5 

20. Blood Sample

7.3 General purpose leaflet (L2), blood purpose leaflet (L7), short list of blood analytes (L6) 

and detailed description of blood analytes (L6A) 

L2 gives some general background information, L7 explains the blood procedures in detail, 

L6 lists the analytes being measured, and L6A gives additional information about the blood 

analytes. These should be left with the respondent after you have given your full explanation 

of the purpose, procedures etc and before the blood sample is taken. 

7.5 Measurements Schedule M1 

Details of the blood taking procedure should be recorded at section E of the Measurements 

Schedule M1. The information in this section is the same as the details that the phlebotomist 

will need to record on his/her documentation. Before leaving the phlebotomist you must 

ensure that you have the information necessary to complete this record. 

7.6 Cryo-labels 

These are labels which will withstand very low temperatures in a freezer. There are a set of 

56 labels for each serial number. You will be needing four cryo-labels per case for the 24 

hour urine collection. The remainder for that serial number should be passed over to the 

phlebotomist. 

Please note that the phlebotomist will also require some standard serial number labels for 

his/her documentation which you should provide from your set of labels for that case. You 

will therefore need to have these with you at the visit you make to the home with the 

phlebotomist. 

The phlebotomist does not need, and should not be passed, any address labels (with serial 

number). 

8 Other things you should know 

• Local National Health Service Research Ethics Committees (LRECs) have given 

their approval for the phlebotomy to take place in their area; 

• Directors of Social Services, Public Health, Chief Executives of Health Authorities 

and Chief Constables in the sampled areas have been informed that the survey 

will be taking place in an area for which they have responsibility; 

• each interviewer should have his/her own phlebotomist allocated to them; 

• before attempting to take a blood sample the phlebotomist will check whether the 

respondent has a clotting or bleeding disorder or is taking anticoagulant drugs; if 

this is the case, blood will not be taken; 

• a maximum of two attempts at blood taking is allowed; 

• the maximum volume of blood to be taken is prescribed; this is 30ml; 

• the phlebotomists will use a ‘butterfly’ procedure to bleed the respondent; 

• the phlebotomist must take all waste away from the home to dispose of at the local 

hospital/laboratory; nothing must be left at the home; 

6 

20. Blood Sample

• if at any time the respondent no longer wishes to co-operate then the procedure 

should not be attempted, or should stop immediately, even though written consent 

has been obtained; 

• if, after two attempts, bleeding is unsuccessful, then, even if the respondent 

requests further attempts, they cannot be made. 

IF YOU HAVE ANY CONCERNS ABOUT ADHERENCE TO THE BLOOD TAKING 

PROCEDURE AS DESCRIBED HERE, ANY OTHER CONCERNS ABOUT THE 

PROTOCOL, OR ABOUT THE RESPONDENT’S REACTION, YOU SHOULD RING DR 

MAUREEN BIRCH (07713 181595) AND CALL HQ - FIELD OFFICE (020 7533 5465) OR 

RESEARCH (020 7533 5321) - AS SOON AS POSSIBLE. IT IS IMPORTANT THAT YOU 

ALSO MAKE FULL NOTES IN YOUR NOTEBOOK. 

THESE PROCEDURES HAVE BEEN USED SUCCESSFULLY ON THE TODDLERS’, AND 

YOUNG PEOPLE’S SURVEYS. 

9 At the end of your fieldwork quota 

Remember: it is important that you let your phlebotomist(s) and Lucy Winter at HNR 

know that there are no more respondents in your area to give blood samples. 

10 Queries 

Problems with blood taking 

Please be sure to contact Dr Maureen Birch in the first instance if you have any problems 

with, or are concerned about, the blood taking: 

Dr Maureen Birch 07713 181595 mobile (best time: 9.00am – 3.00pm Mon-Fri) 

Phlebotomist availability and arrangements; consents: 

Lucy Winter (HNR) 01223 437541 direct line (office hours) 

Other queries, concerns: 

Field Office: 

Michaela Pink 020 7533 5465 

Karen Irving 020 7533 5424 

Research: 

Lynne Henderson 020 7533 5385 

7 

20. Blood Sample

CONTRAINDICATIONS TO PHLEBOTOMY 

Please do not take blood if: 

1) The respondent suffers from a clotting or bleeding disorder 

Clotting disorders are mostly hereditary conditions & may include 

Haemophilia, von Willebrand’s disease & Christmas disease. Other rare 

bleeding disorders include Hereditary haemorrhagic telangectasia & 

thrombocytopenias (may be due to leukaemias, bone marrow disorders 

or idiopathic thrombocytopenic purpura). 

2) The respondent is taking anticoagulant drugs 

These are drugs to stop the blood clotting excessively & may be given to 

people suffering from, or at risk of, blood clots ( eg. deep vein 

thrombosis, pulmonary embolus, some heart murmurs, artificial heart 

valves). Such drugs include Warfarin, Sinthrome (acenocoumarol) & 

Dindevan (phenindione) tablets or heparin injections. 

3) Severe illness 

4) Extreme anxiety 

5) The respondent has informed you that they are HIV or Hepatitis B 

Positive 

It is our policy not to request blood samples from respondents known to 

be infected or in high risk categories for HIV/Aids or Hepatitis B. This is 

because of the additional risks involved in transporting and handling 

these samples. We do NOT have ethical permission to ask respondents if 

they are infected or at high risk (drug abusers, haemophiliacs, 

homosexuals or the sexual partners of any of these). If respondents 

volunteer this information spontaneously then blood should not be 

taken. Please do not take a blood sample if you are unhappy about doing 

so for whatever reason – there is no need to discuss the reason why.

PLEASE DO NOT UNDER ANY CIRCUMSTANCES ASK A 

RESPONDENT IF THEY ARE HIV OR HEPATITIS B POSITIVE OR 

IN A HIGH RISK CATEGORY. 

IF IN DOUBT PLEASE CONTACT DR MAUREEN BIRCH (SURVEY 

DOCTOR) ON 07713-181595

THE 24-HOUR URINE COLLECTION 

1. Documents 

• Purpose leaflet – L2 

• 24hr urine test (information leaflet) – L5 

• Urine analyses (short list) - L6 

• Urine analyses (long list) – L6A 

• 24 hour urine collection record form – M3A 

• 24 hour urine collection volume record – M3B 

• Urine samples – instructions to respondents for making urine sub-samples – W3 

2. Purpose 

The Department of Health and the Food Standards Agency are interested in people’s 

intake of salt. Salt intake has implications for health, in particular high blood pressure. 

The dietary diaries cannot estimate salt intake accurately and, as nearly all the salt that 

is consumed is rapidly excreted in the urine, the best way to estimate salt intake is to 

analyse its presence in urine. To do this, we need a full 24-hour collection of urine, 

rather than a single sample, as the level of salt in urine fluctuates according to what was 

eaten at the last meal and how much fluid has been drunk. 

A “complete” 24-hour urine collection gives a good estimate of salt intake during that 24hour 

interval, and also enables the MRC Human Nutrition Research Centre to measure 

potassium and fluoride intakes. 

3. Overview of procedures 

The respondent collects all of the urine passed, from after breakfast (for example) on one 

day to just before breakfast on the next, in the container provided by HNR, which contains a 

boric acid preservative. The 24-hour urine collection should overlap with the diary-keeping 

period if possible. 

Once complete, you will need to thoroughly mix the urine collection and weigh it using 

the balance provided by HNR. From the weight measurement HNR will be able to 

calculate the volume of urine. Having weighed the full collection you will ask the 

respondents to take four identical sub-samples and transfer them to the yellow-topped 

Sarstedt containers which HNR have sent you. Finally, you will need to post the subsamples 

to HNR in the special postal package they have provided, using the greentopped 

postal containers. 

1 

21. 24-hour urine collection

4. Consent 

Before a respondent can proceed with making the 24-hour urine collection, the following 

must have been achieved: 

• verbal consent. 

No written consent or consent to inform GP is required for the 24-hour urine collection and 

you do not need the survey doctor’s approval. 

5. Equipment for respondents to make the 24-hour collection 

• Purpose leaflet L2, information leaflet on making the 24-hour collection L5, 

information leaflet on making the urine sub-samples W3, analyses leaflet L6 and the 

more detailed analyses leaflet L6A (if the respondent is interested). 

• 24 Hour Urine Collection Record Form (M3A), with serial number label 

attached. 

• Large 5 litre screw-cap plastic bottle with boric acid preservative. 

• Plastic jug. 

• Safety pin. 

• Small 2 litre screw-cap plastic bottle – for making collections while out of the home. 

• Carrier bag – for carrying the small plastic bottle. 

NOTE: Equipment will be provided by courier from HNR. At the briefing, each of you are 

asked to complete a form giving Steve Austin at HNR your own contact and delivery 

availability details: telephone number, address for delivery and any times to be avoided 

etc. If and when you need ‘top up’ equipment, please inform Steve in good time to 

ensure its delivery before you run out! 

6. Equipment for the interviewers 

• Protective gloves. 

• “Hanging”-type electronic balance. 

• Cryo-labels, printed with serial numbers + barcode. 

• Cryo-pen (to write date on cryo-labels). 

• Parcel tape and scissors (to seal jiffy bags). 

• Pad of 24-hour urine collection volume record sheets (M3B) for respondent details 

and urine weights. 

• Jiffy bag with Business Reply label. 

7. Equipment for interviewers to give to respondents when taking urine sub-samples 

• Protective gloves. 

• Disposable absorbent paper. 

• Disposable absorbent work mat. 

• Yellow-topped Sarstedt syringe-type urine containers (4 per respondent). 

• Yellow syringe extensions. 

2 


• Postal container packs, comprising: 

- 4 colourless (green-topped) screw-cap safety containers with a 


- Cardboard outer box 

Please note that the postal containers for the urine, which are green-topped, differ from 

the single postal container for the water sample, which is white-topped. 

8. Protocol 

8.1 Placing the equipment 

1. You will have already explained the principle of the 24-hour urine. 

2. Arrange with the respondent a mutually convenient day for them to make the collection. 

You should bear in mind the following when doing this: 

− you need to pick up the urine collection as soon as possible after the 

respondent has provided it; 

− if possible, it is best to select a day when the respondent is at home most of the 

time, to minimise collections away from home; 

− women should avoid doing the collection on days when they are having a period. 

3. Provide the equipment items needed by the respondent, as listed in section 5 above and go 

through the procedure step-by-step. Explain that although only a small sample of the 

collection is needed for the analysis, it is very important for us to have a complete 24-hour 

sample for it to be representative. 

4. Be sure to provide your respondent with the instructions leaflets: 

− L5 – which will explain how to make the 24-hour collection, and 

− W3 which will explain how to make the sub-samples. 

NOTE: Please explain to your respondent that you will return at a pre-arranged time after they 

have made the full collection to help them make the sub-samples. You are giving them the 

leaflet W3 to read in advance but you do not want them to make the sub-samples without you 

being present as you will need to weigh the entire collection first. You may need to reassure 

respondents at this point in time not to worry about the sub-sampling, that it is actually very 

simple and you will be able to explain it to them when the time comes. (You may also decide to 

demonstrate the sub-sampling procedure to respondents using tap water (not urine) if they are 

still confused about taking sub-samples.) 

8.2 Step-by-step procedure for respondent 

On the morning of day 1 of the collection, normally after the first urine void (which 

should not be included), but before breakfast. 

1. Attach the safety pin to an item of underclothing as a reminder to collect all subsequent 

urine voids. Please be sure to keep the safety pin in a safe place to avoid accidental injury. 

3 


2. At breakfast, make a note of the start time and date on the record form (M3A). 

3. Collect all urine passed for the next 24 hours, in the large 5 litre bottle containing the 

preservative. Remind the respondent to record the time of the last urine collection on the 

record form (M3A). The plastic jug is provided so as to make collection easier and safer. 

CAUTION: Please note that boric acid powder (preservative), like any other antiseptic, is an 

irritant, and must not be swallowed or allowed to come into contact with eyes or delicate skin 

surfaces, etc. Keep the large 5L bottle out of reach of young children and avoid splashing or 

spillage of the powder. In case of accidental skin or eye contact, wash thoroughly with water. 

We recommend that male respondents should first collect their urine in the jug and then 

immediately transfer it to the large 5L bottle. 

4. The small 2 litre bottle is provided in order to make collections during short periods outside 

the home more convenient. Take the jug, if needed, and the small bottle, in the carrier bag. 

Remind the respondent to add any urine collected in the small bottle to the large bottle as 

soon as possible after returning home, so as to mix it with the preservative. 

5. Whenever adding more urine to the large bottle, the respondent should always swirl it 

around in the large bottle so as to mix in the preservative. 

6. If the respondent misses collecting a urine sample for any reason, e.g. because of a bowel 

motion at the same time, this should also be noted on form M3A. 

7. The collection will normally end after the first urine collection on the second day, before 

breakfast. The respondent should not collect any more urine after this. 

NOTE: It is very important that the respondent does not collect any more urine after the 

end of the 24 hour period. 

8.3 Picking up the urine after the 24-hour collection: protocol 

1. You need to collect the urine as soon as possible after the end of the 24-hour period. 

2. Check the following points with the respondent: 

• were there any problems? 

• has the record form (M3A) been completed? 

Note anything that has not already been noted on form (M3A). 

3. Put the record form (M3A) in the jiffy bag so it is not forgotten. 

4. Put on a pair of gloves. Ask the respondent to put on a pair of gloves. Make sure all the 

urine from the small 2 litre bottle has been added to the large 5 litre bottle. If this has not 

been done ask the respondent to do it now. With the cap on, ask the respondent to swirl 

the contents of the 5 litre bottle thoroughly, for a count of 20, to ensure complete mixing. 

You are now ready to weigh the urine. 

4 


8.4 Weighing the urine sample (Interviewer) 

• Affix a serial number label to form M3B, the 24-Hour Urine Collection Volume Record. 

Switch on the balance readout. If it does not come on, check the battery (spare 

provided). Check that the balance is correctly zero-adjusted and that it is set on the 

grams/kilograms (not the pounds/ounces) scale. 

• Weigh and record the total weight of the 5 litre bottle + urine + cap. 

• Zero the balance. Repeat the weight measurement and record it again, to ensure that 

the balance records the same weight. If the two readings do not agree within 0.02kg, 

and the balance gives persistently unreliable readings, please contact HNR for 

assistance. Remember to switch the readout off, every time, after use to conserve the 

battery. Do not attempt to make any correction for the weights of the bottle and cap; this 

will be done later. You are now ready to ask the respondent to take the urine subsamples. 

8.5 Labelling 

Write the date on four of the cryo-labels (with the serial number), using the cryo-pen provided 

(please do not use this pen for any other purposes). Fix a cryo-label to each of the four 

containers of urine making sure that you start with the white rectangle, wrapping the label 

horizontally round the container without creasing it, until the clear tail overlaps over the white 

rectangle, and thus protects it. Do not label any of the other postal containers, and never pour 

any urine directly into the colourless outer containers. The remaining cryo-labels must be saved 

and given to the phlebotomist, for labelling of the blood samples. 

Remember: it is very important that you affix the cryo-label to the containers in the 

manner described above. If you do not do this correctly or the label is creased it is 

impossible for the bar-code readers to correctly read the serial numbers. 

8.6 Taking the urine sub-samples (respondent) 

• In order to reach the surface of the collection, it may now be necessary to pour some of 

it into the plastic jug. 

• With the aid of a yellow extension tube, fill four yellow-topped Sarstedt containers with 

urine. These containers do not contain any extra preservative. To fit the extension tube, 

remove the small push-on cap only, and push the yellow extension tube onto the nozzle. 

After filling, remove the extension tube and replace the push-on cap firmly, with a 

twisting action. 

• In order to avoid spillage of urine while removing the extension tubes, expel a small 

amount of urine into the jug, invert the Sarstedt container, and draw a small volume of 

air into the container, making sure the plunger is pulled back as far as it will travel. 

Remove the extension and push the cap on firmly. 

• Remove the plunger stems by bending them sideways to snap at the constriction. 

5 


• Place each Sarstedt container full of urine inside a colourless (green-topped) postal 

safety container with its absorbent material; screw the cap on tightly. 

NOTE: We are asking the respondent to take the urine sub-samples themselves. There may be 

occasions where your respondent is unable to make the sub-samples themselves. In such 

cases, if you are happy to make the sub-samples for them you may do so. However, if you are 

not happy to make the sub-samples for them then you should not do so. 

NOTE: If the urine sample is contaminated with blood you should not proceed with the subsampling. 

You should explain that this will affect the analysis and ask the respondent to dispose 

of the collection 

8.7 Packing 

• Place the colourless (green-topped) postal safety container in the outer cardboard box, 

and put the box in the jiffy bag. 

• Insert the record form (M3B) with urine weights and respondent ID details into the jiffy 

bag. 

• Seal the jiffy bag with parcel tape, carefully avoiding any overlap over the labels on the 

jiffy bag, and discard gloves. Discarded items such as used gloves, Sarstedt plungers 

and extension tubes can go in the plastic carrier bag. 

• Post the packet of samples as soon as possible in a post-box, preferably one with 

frequent collections. 

8.8 Disposal 

• After the respondent has made the sub-samples needed for analysis from the full 24hour 

collection, you will need to ask the respondent to dispose of the remainder of the 

urine in the toilet (not from a height). 

• Then ask the respondent to rinse the jug, extension tubes and 24-hour collection 

containers and to discard the plastic equipment as household waste. 

8.9 Failed collection 

If the respondent fails in making a full 24-hour collection we do not want you to ask them to try 

again. We do not have ethical approval for a second attempt and do not want to over burden 

the respondent. We may be able to make some use of the incomplete collections so make 

notes as to why the collection was incomplete in the progress monitoring block of the Blaise 

interview. 

6 


9. Practise 

Please practise the procedure of filling the four Sarstedt containers yourself, using water, before 

beginning the fieldwork. This extra experience will help you in advising and assisting the 

respondents, and it will also give us additional feedback about the efficacy of the procedure. 

Please fill the four containers with water, label each of them with a cryo label, add the date, and 

put them into the postal container in the jiffy bag for posting. Complete and insert two forms 

(M3A and M3B) and please include your name and ID number in case we need to feed back to 

you, any information about the procedure. Then post the sealed jiffy bag to HNR, just as you 

would do with the real samples. 

10. Contacts 

24-hour urine collection equipment and samples: 

Steve Austin 

MRC Human Nutrition Research 

Elsie Widdowson Laboratory 

Fulbourn Road 

Cambridge 

CB1 9LR 

Office: 01223 426356 

Mobile: 07850 121988 

7 


COLLECTING TAP WATER 

1. Purpose 

To measure levels of fluoride in domestic water supplies. 

These levels will be related to the level of fluoride in urine & the dietary intake. Because 

fluoride levels in domestic water fluctuate, it is important to obtain samples from each 

participating household at the time of the survey. 

2. Procedure 

If possible, identify a tap that comes straight off the mains (rather than via a storage tank). 

Collect some tap water in the clean plastic jug provided (the same one that is also used for 

collecting the urine sample). It is important to ensure you collect the tap water sample first 

before you use the jug for the urine sample. 

Once the sample has been collected – take a sub-sample by filling a yellow-topped urine 

monovette and put a cryo-label onto the tube. Please write on the date of collection with the 

cryo pen provided. Put the labelled monovette into the white-topped postal container and 

place it in the jiffy bag (without the pathological specimen tape) and post it back to HNR. 

3. Consent 

You need to explain the purpose of this sample to respondents & obtain their verbal 

consent to take the sample. 

21a Collecting tap water

PRESCRIBED MEDICINES 

(Taken during the dietary diary record keeping period) 

1 Purpose 

The dietary record should include details of all proprietary and prescribed medicines 

being taken orally. This will include supplements, such as vitamin and mineral 

preparations and folic acid supplements, cough medicines and sweets, pain killers 

etc. Apart from the vitamin and mineral supplements we have little nutrient 

information available about medicines. 

There is also a need to know about all prescribed medicines that are being taken by 

the respondent, not just those being taken by mouth. The information is needed 

because some prescribed medicines may have an effect on some of the blood or 

urine analytes being measured or the person’s blood pressure. For example, it 

would be relevant to know when considering a person’s blood cholesterol levels that 

they were taking drugs prescribed to lower their blood cholesterol. Similarly when 

considering blood pressure readings it would be relevant to know whether the person 

was taking anti-hypertensive drugs - to lower their blood pressure. 

2 Documents 

3 Eligibility 

• Measurements Schedule M1 

All respondents fully or partially co-operating with the survey should be asked about 

prescribed medicines. 

4 Timing 

If the dietary record is fully or partially kept: 

• ask at the pick-up call at the end of the 7-day recording period; 

• ask about any prescribed medicines taken since the start of the record 

keeping period. 

If the dietary record is refused: 

• ask at the end of the placement interview; 

• ask about any prescribed medicines currently being taken. 

5 Recording the information on the Measurements Schedule 

Details should be recorded for every prescribed medicine, including any injections, 

inhalers, skin or eye preparations and the oral contraceptive pill. 

1 

22. Prescribed Medicines

NOTE: 

Women aged 19 to 49 years will already have recorded whether they are 

currently taking the oral contraceptive pill, by keying their answers into your 

laptop computer. You will need to use your discretion as to whether you can 

now ask openly for details of the oral contraceptive pill being taken; if there is 

any possibility of it causing embarrassment, breaching confidentiality within 

the household, or affecting public relations or co-operation in any way, then 

do NOT ask for details, simply record that the oral contraceptive pill is being 

taken. 

Record all the information in BLACK PEN, in BLOCK CAPITALS; we need to 

photocopy these pages from the Measurements Schedule. 

Ask to see each medicine bottle, packet or container and carefully copy down the 

details required - the full name of the preparation, including the brand name, if this is 

available, and the strength. 

Some medicines are dispensed in the manufacturer’s packaging, and for these the 

brand name should be obvious. Medicines dispensed into different containers may 

or may not have the brand name shown on the dispensing label. In either case the 

strength will be shown; do not confuse strength with dose and frequency. 

Strength will be shown in units such as mg; dose is number of tablets/spoons/puffs 

etc taken each time; frequency is the number of times per day the dose should be 

taken. Information on dose and frequency is not required. 

6 Recording the information in Blaise 

In the Blaise progress block you will be asked to confirm that you have asked about 

prescribed medicines and code whether any prescribed medicines are being taken - 

‘Yes’ or ‘No’. No detail about the medicines is transferred from the Measurements 

Schedule into Blaise. 

2 

22. Prescribed Medicines

ADDITIONAL RECORDING AND CODING TASKS 

Checklist: 

1. During the placement interview you will need to complete the following recording and 

coding tasks: 

• Herbal teas, green teas or herbal drinks: 

• record the full brand name; 

• record the flavour. 

• Artificial sweeteners: 


• record the form the sweetener takes. 

• Dietary supplements (vitamins, minerals, herbal preparations): 

• record the name or brand; 

• record the form the supplement takes; 

• record the product licence number if available; 

• code using card V1. 

2. At home, after you have carried out the placement interview, you will need to complete the 

following coding tasks: 

• Occupation and industry: 

• code using 3-figure SOC and SIC codes. 

• Herbal teas, green teas or herbal drinks: 

• code using brand code list. 

• Artificial sweeteners: 

• code using brand code list. 

3. During the oral health component of the pick-up interview 

• Toothpaste: 


• record the fluoride content. 

4. At home after the pick-up interview 

• Occupation activity coding: 

• code using the occupation activity coding list. 

1 

23. Additional Recording and Coding Tasks

Recording and coding herbal teas 


If the respondent drinks herbal teas you should ask to look at the packages and record the FULL 

BRAND NAME and the FLAVOUR. 

Remember: only record the details for herbals teas or drinks that the respondent 

themselves drinks – not brands or flavours drunk by other members of the household. 

Remember: if the respondent has multiple flavours in one box, each of which they drink, you 

should code each separately. 

ONLY if the container is not available, should you ask the respondent whether they know the 

brand and flavour – you can use the key strokes for ‘don’t know’ if they can’t remember – we still 

need to know that they drink herbal teas or drinks even if the brand information is not available. 

At home: 

Tip: make sure you write down the full description to the level of detail needed to assign a 

brand code e.g. Brand name – Net Foods Ltd 

Flavour – Hedgerow Rose Flavour Tea. 

Please take special care to distinguish between ‘blackcurrant’ and ‘blackberry’! It’s easy to 

mix them up, but they are coded differently 

The details about brand and flavour copied down from the container at the placement interview are 

displayed on the screen. Using the BRAND CODES FOR HERBAL AND FRUIT TEAS AND 

GREEN TEAS coding list, you should find the correct brand code for this product. 

Chooz1 DO YOU WANT TO DO THE HOME CODING NOW OR LATER? 

1: Now 

2: Later 

At this question you will be asked whether you want to do this home coding task. 

If you code ‘Yes’ you will be taken to BRAND. 

Brand **HOME CODING TASK** 

ENTER BRAND CODE FOR THIS PRODUCT 

00001..99997 

If the brand of drink you have recorded is not on the list or you have entered ‘don’t know’ for brand 

you can use the following codes: 



2 


Recording and coding artificial sweeteners 


If the respondent uses artificial sweeteners you should ask to look at the container and record the 

FULL BRAND NAME and the FORM the sweetener takes . 

Remember: only record the details for artificial sweeteners that the respondent themselves 

uses. 

Remember: the respondent may use a granulated sweetener for some purposes and tablets 

for others. 


brand and form – you can use the key strokes for ‘don’t know’ if they can’t remember – we need to 

know whether they use artificial sweeteners even if the brand information is not available. 

At home: 

Tip: make sure you write down the full description to the level of detail needed to assign a 

brand code e.g. Brand - Hermesetas New Taste, Form – tablets. 

The details about brand and form of artificial sweetener copied down from the container at the 

placement interview are displayed on the screen. Using the BRAND CODES FOR ARTIFICIAL 

SWEETENERS coding list, you should find the correct brand code for this product. 

Chooz1a DO YOU WANT TO DO THE HOME CODING NOW OR LATER? 

1: Now 

2: Later 

At this question you will be asked whether you want to do this home coding task. 

If you code ‘Yes’ you will be taken to BRAND. 

CodeSw **HOME CODING TASK** 

ENTER BRAND CODE FOR THIS PRODUCT 

If the brand of artificial sweetener you have recorded is not on the list or you have entered ‘don’t 

know’ for brand you can use the following codes: 



3 


Recording and coding dietary supplements (vitamins, minerals and herbal 

preparations) 


If the respondent takes any dietary supplements you should ask to look at the containers and 

record the FULL NAME, including the BRAND NAME, the FORM the supplement takes and the 

PRODUCT LICENCE NUMBER where available. 

Remember: only record the details for supplements that the respondent themselves takes. 


brand and form – you can use the key strokes for ‘don’t know’ if they can’t remember – we need to 

know whether they take supplements even if the brand information is not available. 

Using the CATEGORIES FOR DIETARY SUPPLEMENTS IN THE INTERVIEW coding list (V1), 

you should use the name of the product to find the correct code and enter this. 

VitCateg CODE CATEGORY FOR THIS SUPPLEMENT 

At this question you should record preparations such as Ginseng and any other natural 

supplements. If you are unsure about a product or if the product you have recorded does not fit into 

any of the categories listed you can enter 

• Code 24 ‘other’. 

Occupation and Industry coding 

At home: 

Tip: The product licence number usually appears in the following format: 

PL_ _ _ _/_ _ _ _ e.g. PL7685/4055 

Tip: Make sure you write down the full description and check the full description against 

the list – NOTE that products containing only Vitamins A, C and D are coded separately 

from other multivitamins 

You will need to complete occupation and industry coding for: 

• HOH; 

• HIH if they are not HOH; 

• The respondent if they are not HOH or HIH; 

SocNow DO YOU WISH TO DO THE S.O.C. CODING NOW OR LATER? 

1: Now 

2: Later 

4 


At this question you will be asked whether you want to code the occupation and 

industry details for the appropriate household members. If you code ‘Now’ you 

will be taken to SOC. 

SOC REVIEW OCCUPATION DETAILS AND ASSIGN 3-DIGIT SOC CODE. 

At SOC you are asked to review the occupation details of this household 

member’s current or most recent job before entering a 3-digit occupation code. 

You should be using the edition revised in 1995 to do your coding. If you are 

unable to allocate a SOC code you can use code 0. 

SIC REVIEW INDUSTRY DETAILS AND ASSIGN 3-DIGIT SIC CODE. 

Occupation activity coding 

During the pick-up interview: 

Assign a 3-digit SIC code using the industry description. You should be using the 

November 1993 edition to do your coding. Codes 459 to 462 are allocated to 

Inadequate description/no reply, No answer, Workplace outside UK and DNA 

respectively. 

Note: There are checks on the program which will identify any combination of 

occupation/industry codes which are not acceptable. 

You will ask the respondent whether they worked at all during the diary-keeping week. If the 

answer is yes, the respondent will be asked to give a description of the kinds of tasks they do on a 

day-to-day basis. The kind of information you should be probing for should include whether the 

respondent’s job involves mainly sitting, standing or moving about; using light or heavy machinery; 

carrying light or heavy loads etc. There is also space for you to record similar details about the 

respondent’s second job, if they have one. 

CHOOZ3 You will be asked if you want to do the home coding now or later 

At home: 

OACTCODE Using the PHYSICAL ACTIVITY DIARY CODING GUIDE FOR OCCUPATIONS 

(page 8 in this section) you should code the respondent’s occupation into one of the 

three available codes: 




Remember: these codes are only a guide to what occupations should be coded under 

which activity level - if an occupation is not listed or does not seem to fit within the 

descriptions given, please call research for advice (Lynne Henderson 020 7533 5385). 

Remember: Blaise will send this information to the physical activity section in the progress 

block, where you will be keying the data from the Diary of Activities and Eating and Drinking 

Away from Home. But you may also like to make a note of this code in your notebook. 

5 


Recording toothpaste 

During the oral health section of the pick-up interview: 

If the respondent uses toothpaste you should ask to look at the tube (it is unlikely that they will 

have the box the tube came in, although the information on the box is often more detailed than that 

on the tube) and record the FULL BRAND NAME, KIND(S) OF FLUORIDE PRESENT and 

FLUORIDE CONTENT. 

Fluoride can be added to toothpaste in three main forms, each of which needs to be recorded: 

• Stannous fluoride 

• Sodium fluoride 

• Sodium monofluorophosphate 

It is unlikely that you will come across ‘Stannous Fluoride’ as it is used mainly in the US and on the 

continent. 

You should code one or more of these ingredients if they are present in the toothpaste. We are 

interested only in ingredients that contain fluoride. Any other ingredient should be ignored. 

Remember: we do not want to know about other ingredients such as ‘Potassium Chloride’ or 

‘Triclosan’ which may also be listed as ‘active ingredients’. 

Tip: these ingredients are usually listed first on the tube and may be listed separately from 

other ingredients under the subtitle ‘Active Ingredients’. 

Remember: some kinds of toothpaste DO NOT CONTAIN FLUORIDE 

If none of the three types of fluoride is present then please code ‘none of the above present’. If no 

ingredients are listed you should enter ‘don’t know’. If you are unsure about an ingredient or the 

percentage present you should make a note. 

Remember: only record the details for the toothpaste that the respondent themselves uses 

– different members of the household often use different brands. 

For each of the kinds of fluoride present in the toothpaste, you will be asked to record the fluoride 

content. Fluoride content can be shown in the following formats: 

• percentage e.g. ‘Sodium Fluoride 0.32% w/w’ 

• parts per million e.g. ‘Sodium Fluoride 1450 ppm F‘ 

First you will be asked to code which format you are going to record and at the next question you 

will be asked to record the fluoride content. 

IF BOTH ARE LISTED (e.g. Sodium Fluoride 0.32% w/w (1450 ppm F) please record the figure in 

ppm because it is easier for us to analyse. 

If the kind of fluoride is listed but not the fluoride content, then you should use the key strokes for 

‘don’t know’ under fluoride content. 

6 


Tip: The fluoride content (if listed) can usually be found in the list of ingredients, 

although sometimes it is highlighted elsewhere on the tube e.g. ‘Contains 0.32% Fluoride’. 

ONLY if the toothpaste tube is not available, should you ask the respondent whether they know 

the brand they usually use – you can use the key strokes for ‘don’t know’ if they can’t remember. 

Check that home coding is complete 

If you try to code intdone as ‘1’ there is an automatic check to make sure that you have completed 

the home coding section. If the program finds that you have not completed the appropriate home 

coding tasks you will be reminded to return and complete them. 

7 


PHYSICAL ACTIVITY DIARY CODING GUIDE FOR OCCUPATIONS 

Use this as a guide to help you code respondent’s job(s) in the pick-up questionnaire. 

Note: These codes are a guide to what occupations should be coded under which activity level - if an 

occupation is not listed or does not seem to fit within the descriptions given, please call research for advice 

(Lynne Henderson 020 7533 5385). 






Very light occupations involve mainly sitting, including office or clerical work, the 

use of light tools, light assembly or repair. 




Printing 

Student – including subjects with no aspect of physical activity, mainly attending lectures and reading or 

studying 


Light occupations involve mainly standing or walking, but no heavy lifting or carrying, including 

operating automated machinery. 

Cleaning – light (including mainly dusting, straightening up, emptying rubbish bins, wiping up) 




Laundry work 


Shoe repair 

Tailoring – including cutting, hand or machine sewing 

8 





Carpentry 

Cleaning work – hard (including mainly scrubbing floors, sweeping, washing windows, mopping) 


Electrician 

Factory work – moderate (involving mainly lifting, carrying light loads or operating heavy machinery) 

Locksmith 

Masseuse 


Plumbing 

Police work 





Coal mining 




Fire fighter 




Any other occupations need to be classified as very light/light, moderate or hard at interviewer’s discretion 

9 


PROGRESS BLOCK 

For most of our surveys, we monitor progress in the field by waiting for you to transmit your 

cases back to the office, and looking at the admin block. This is adequate for most surveys, 

but does not keep us sufficiently up-to-date when objects have to remain on the laptops for a 

long time (eg on most diary-keeping surveys). We have ways of getting some of the 

information back quickly, but these methods are not adequate for the NDNS. 

Because of the large number of different elements, it is vitally important on the NDNS that 

we have a very good idea of exactly what is happening in the field. This is important to help 

us plan our day-to-day work (eg “how many diaries are going to need coding in the next 

couple of weeks?”), to manage problems as they arise (eg “the interviewer posted the diaries 

a week ago, but we haven't received them - did they have the correct serial number? or were 

they lost in the post?”) and to inform us so that we can make sensible decisions (eg “are we 

going to achieve our target response, or do we need to reissue / issue more addresses?”). 

To help us answer these questions as quickly as possible, we have developed a different 

way of collecting information about progress on the survey; the Progress block in the Blaise 

instrument. Every time you open the questionnaire and access the Progress block, the 

system will create an object in your out-tray containing the progress information. This will be 

transmitted back to the office next time you connect, and will feed information into our brand 

new all-singing all-dancing case management system. 

For us to receive the information we need to manage the survey, it is really important that 

you: 

1. Keep the information in the progress block up-to-date. Every time you do anything in 

connection with an NDNS sampled address, enter the progress block and enter any 

relevant information. 

2. Transmit data frequently (at least every other day, but preferably daily). This will 

ensure that the information gets back to the office quickly. If you look in your out-tray, 

you should see the progress objects waiting to be transmitted. 

3. Complete the progress block for ALL fully co-operating AND partial interviews. 

Even if the respondent refuses after the placement interview, and/ or no measurements 

you need to enter this in the progress block. Please ensure all Now/ Later questions are 

coded ‘Now’ and details entered. If the respondent has refused we need to know why 

they have refused. 

THE INFORMATION ENTERED INTO THE PROGRESS MONITORING SYSTEM IS 

TRANSCRIBED FROM THE MEASUREMENTS SCHEDULE (M1). 

1 

24. Progress Block

THE ADMIN BLOCK 

The admin block is a standard block in most ways. The main differences that you will notice 

are related to the complexity of the survey. 

A fully co-operating case must include all of the following aspects of the survey: 

• A complete placement interview 

• A full 7 day Home Record Diary and Eating out diary 

• A full pick-up interview 

If any of these aspects are not completed the case must be given the outcome code of 20, 

21, 22 or 23 ‘partial’ 

13/09/00 1 25. Admin Block

OVERVIEW 

You should complete the block at home before each daily transmission of data, for all addresses 

at which you have called during that day. 

Varying amounts of information are needed about different types of address. 

______________________________________________________________ 

a) Addresses at which you have not yet called 

It is not necessary to provide us with any information about these addresses because the 

computer knows that if the questionnaire has been opened, then no calls have been made yet. 

____________________________________________________________________ 

b) Addresses at which you've called but at which you have not started 

interviewing 

For these addresses you should open the appropriate Household questionnaire and at the 

Current Interview Status question (HStatus) use either code 1 (Calls made but no contact) or 

code 2 (Contact made, no work yet done on questionnaire), e.g. if an appointment had been 

made. 

____________________________________________________________________ 

c) Interviews started but not completed 

You will need to enter at what stage you are at in the interviewing process. 

____________________________________________________________________ 

d) Completed households - fully and partially co-operating 

Before completing the Admin. Block of the questionnaire, you must be satisfied that there is no 

further work to do. 

____________________________________________________________________ 

In the admin block: 

Record details of all calls made at the address 

Code final outcome 

Enter the amount of time spent working at your home on the address 

____________________________________________________________________ 

e) Completed addresses/ Refusals, non-contacts, ineligibles 

Open a Household questionnaire for the address. 

If a refusal, code main reason(s) for refusal. 

For a non-contact, code main reason(s) for the non-contact 

Enter the amount of time working at home on the address 

13/09/00 2 25. Admin Block

ADMIN BLOCK 

Entering Admin. Block details 

At the end of the interview, or at any point during the interview, if you need to stop for some 

reason, you leave the questionnaire by pressing + . You will then be able to 

highlight the Admin Block option - one of the parallel fields - press the key and enter the 

Admin Block. You will then be presented with the following questions: 

Thanks 

THAT'S THE END OF THE INTERVIEW - THANK RESPONDENT 

+ ENTER TO LEAVE QUESTIONNAIRE 

1. OR PRESS ENTER IF YOU WANT TO CONTINUE 

____________________________________________________________________ 

IntNum 

Interviewer Number 

Enter a numeric value between 1 and 6999 

____________________________________________________________________ 

MenuNote 

Reminder/Note for opening menu 

OPTIONAL 

ENTER HERE ANY USEFUL DETAILS YOU WISH TO APPEAR ON THE OPENING MENU 

After entering your calls details you will have the chance to enter any note you might find useful 

to have on your opening household menu. [NB. Note only appears after entering the final 

question ‘Ok’ in the Admin Block.] 

For example for an address where you have made an appointment (code 2 at HStatus) you 

might want to record the time/date of the appointment. 

Do not enter anything here that you would not wish your respondentss to see. 

13/09/00 3 25. Admin Block

____________________________________________________________________ 

HStatus 

Current Interview Status 

UPDATE THIS BEFORE TRANSMISSION TO HEAD OFFICE. 

ONCE SET TO 3, IT CANNOT BE CHANGED 

0: No work done yet 

1: Calls made but no contact 

2: Contact made, no work yet done on questionnaire 

3: Interview started/Any interviewing done 

4: Other - no interviewing required (e.g. ineligible, refusal) 

When to use the codes: 

0: No work done yet 

This is the code that is already on the laptop - it means that you have not entered any 

information into the household menu. 

1: Calls made but no contact 

If you have called at the address and received no reply but intend to call again, then enter code 

1. 

You would expect to change this code later in the field period to either code 3 or 4. 

2: Contact made, no work yet done on questionnaire 

This code should be used when you have made contact with the household, possibly made an 

appointment but have not yet started any interviewing. 

As for code 1, you would eventually update this code to either code 3 or 4. 

3: Interview started/Any interviewing done 

This is the code that you enter when you start interviewing. 

4: Other - no interviewing required 

This code should be used if the address/household is definitely an ineligible, refusal or noncontact 

and you will be making no further calls to the address. 

13/09/00 4 25. Admin Block

___________________________________________________________________ 

WhereRU 

Update this as you proceed with the interview. 

When to use the codes: 

1: Placement interview done 

Use this code once you have completed the placement interview 

2: 24 hour check made ( and other measurements possible) 

Use this code once you have done your checks 

3: Midweek checking call made ( and other measurements possible) 

Use once you have done your midweek check that the respondent is still keeping their diary 

and is not having any problems. 

4: Pick-up interview done 

Use this code once you have returned to the household picked up the respondents diary and 

completed the pick up interview. 

5 Home coding completed 

Use once you have completed your home coding of the diary 

6: All complete - placement and pick-up interview 

and home coding 

This code can only be used once you have completed the interviews and coded your diaries. 

___________________________________________________________________ 

LaterCall 

DO YOU WISH TO ENTER THE CALLS BLOCK NOW OR LATER? 

(1) Now 

(2) Later 

13/09/00 5 25. Admin Block

___________________________________________________________________ 

CallDat 

DATE OF THIS CALL 

USE FOR HQ REFUSAL AND OFFICE USE 

The date of the call should be entered in the same format as dates are entered in the rest of the 

questionnaire (except where the full year has to be entered), e.g. 4 11 97 or 11 11 97. 

____________________________________________________________________ 

CallDay 

AUTOMATICALLY ENTERED : Day of week, e.g. "Mon" 

____________________________________________________________________ 

CallTim 

TIME OF CALL 

(USE 24 HOUR CLOCK) 

The time at which the call took place should be recorded, e.g. 1830 if you called at 6.30pm. 

____________________________________________________________________ 

CallRes 

CODE THE RESULT OF THIS CALL 

1: No reply 

2: Appointment made 

3: Placement interview done 

4:24 hour checking call ( + blood/urine/anthropometry if any at this call) 

5: Mid-week check (+ anthropometry or blood/urine collectionn if any at this call) 

6: Additional diary checking call ( + blood/urine/anthropometry if any at this call) 

7: Diary collected and pick-up interview conducted ( + blood/urine/anthropometry if 

any at this call) 

8: Separate blood visit 

9: Separate 24 hour urine collection visit 

10: Interviewer withdraws 

96: Refusal to HQ 

97: OFFICE USE ONLY 

13/09/00 6 25. Admin Block

____________________________________________________________________ 

CallDur 

Time spent on call 

There is an upper limit of 300 minutes (5 hours) on the length of call. If for any reason you are 

in the house or flat for more than 5 hours then enter and open up a note using 

to explain the actual time and the circumstances that led to this long a call. 

____________________________________________________________________ 

CalMor 

Any more calls to record? 

1: Yes 

2: No 

Once you have entered details of all the calls made on this household/address you should use 

code 2 at this question. 

Note: For HQ refusals the computer will still ask for details of calls made at the address. Please 

enter "Don't know" (CTRL +K) for the date at CalDat. 

____________________________________________________________________ 

Final Outcome Codes 

The next two screens contain all the final outcome codes. 

Please note: When completing the admin block you may not have be asked for a final outcome 

code before completing the case. In these circumstances you should enter 97 as a temporary final 

outcome code to all Hout variables. 

__________________________________________________________________________________ 

Hout1 

ENTER FINAL OUTCOME CODE 

IF NONE OF THE OUTCOME CODES AT THIS QUESTION APPLIES, USE CODE 97 TO REACH 

MORE OUTCOME CODES 

11: FULLY CO-OPERATING 

Full interview (placement and pick up interview) as dietary diaries, other elements may 

have been refused 

20: PARTIALLY CO-OPERATING – USE ONLY if codes 21, 22 or 23 do not apply 

Explain in a note 

21: PARTIALLY CO-OPERATING - Placement or Placement and Pick up interview only 

Dietary diaries refused or incomplete. 

13/09/00 7 25. Admin Block

22: PARTIALLY CO-OPERATING - Dietary diaries completed BUT placement and/or pick- up 

interviews refused 

23: PARTIALLY CO-OPERATING - Placement interview, pick-up interview and dietary 

diaries refused BUT participation with 1 or more other elements. 

31: Refusal to HQ letter 

Respondent has written or called into the office to say they do not want to take part in 

survey, before you called at this address. You can only use this code if the Field Office 

contacted you. 

32: Refusal at introduction/before placement interview 

Respondent has decided not to take part in the interview at the introduction. 

33: Refusal during interview 

Respondent refuses to answer any more questions mid way through the interview. 

34: No interview - contact incapable 

This code should only be used if the respondent is incapable of taking part. This could be 

due to language problems or mental illness. 

41: NON-CONTACT - with any HH member 

Unable to make contact with any member of the household having spoken to neighbours. 

42: NON-CONTACT - with any selected or chosen HH member 

Unable to make contact with the selected or chosen household member 

43: NON-CONTACT - HH away all field period 

Informed by neighbour or relative that the respondent is away for the whole field period 

97: CODES 11-42 DO NOT APPLY 

___________________________________________________________________________________ 

Hout2 

Final Outcome Codes- ineligibles 

IF NONE OF THE OUTCOME CODES AT THIS QUESTION APPLIES, USE CODE 97 TO REACH 

MORE OUTCOME CODES 

51: INELIGIBLE - no trace of address 

This code should be used as a last resort and you must have contacted sampling first. 

52: - Not yet built 

Property has not yet been built or completed. 

53: - Demolished/derelict 

Includes addresses that have been combined into two. 

54: - Empty 

13/09/00 8 25. Admin Block

The address was empty at your first call, but you did not establish this until a later date. 

If a household moves into this address after your first call, they should not be included in 

the sample. 

55: -Non-residential 

The premises is used solely for business purposes. 

56: - Institution- with no private household residing there 

Use this code only if there is no private household for whom the institution is their 

main or only address, e.g. a hospital 

57: - Temporary accommodation/second homes 

The household does not live permanently at this address, e.g. a holiday home 

58: - Household of foreign diplomat or foreign servicemen living on the base 

59: - DIRECTED not to sample at address 

Have contacted sampling and told not to interview at this address. 

61: - Respondent pregnant, breastfeeding or ineligible because of medical reasons includes 

cases where the respondents own GP has said that they cannot take part in the survey. 

62: - Respondent is under 19 or over 64 years of age. 

97: CODES 51 - 60 DO NOT APPLY 

13/09/00 9 25. Admin Block

____________________________________________________________________ 

HoutOU 

Final Outcome Codes FOR OFFICE USE ONLY.. 

IF NONE OF THE OUTCOME CODES AT THIS QUESTION APPLIES, USE CODE 

97 TO REACH MORE OUTCOME CODES 

71: FULL INTERVIEW ACHIEVED BUT - disk corrupted/ lost in 

transmission 

72: PARTIAL INTERVIEW ACHIEVED BUT - disk corrupted/ lost in transmission 

73: - FULL: respondent demanded that data be deleted 

74: - PARTIAL: respondent demanded that data be deleted 

75: - FULL: disk stolen and not transmitted 

76: - PARTIAL: disk stolen and not transmitted 

97: Final HQ code if nothing else applies 

HoutTemp 

Final Outcome Codes FOR TEMPORARY USE ONLY - MUST BE RECORDED IN 

RANGE 11-79 ... 

CODES 71-79 ARE FOR OFFICE USE ONLY - REACHED VIA CODE 97 AT THIS 

QUESTION 

83. For reallocation 

97. NOT FOR INTERVIEWER USE 

Use this code to reach OFF USE outcomes 71-76 

___________________________________________________________________________________ 

If there is a refusal by to the interviewer (i.e. code 32 or 33) the following question will be asked: 

RefReas 

Code main reason(s) for refusal... 

(enter at most 5 codes) 

1: Doesn't believe in surveys 

2: Anti-government 

3: Invasion of privacy 

4: Concerns about confidentiality 

5: Can't be bothered 

6: Previous bad survey experience 

7: Disliked survey matter 

8: Genuinely too busy 

9: Temporarily too busy 

10: Personal problems 

11: Refusal to HQ after interviewer’s visit 

12. Put off be recording keeping 

13: Late contact/insufficient field time 

13/09/00 10 25. Admin Block

14: About to go away 

15: Language difficulties 

16: Too old/infirm 

17: Not capable 

18: Broken appointment 

19: other 

In line with current Field Branch practice you are no longer required to expand on the other 

code. 

____________________________________________________________________ 

If there is a non-contact, i.e. no-one is seen in household (i.e. code 41), the following question 

will be asked: 

NCReas 

Code main reason(s) for non-contact... 

1: Away all survey period 

2: Working shifts/odd hours 

3: Rarely at address 

4: Will not answer door 

5: Think address is empty but could not 

confirm 

6: No information gathered 

7: Other 

____________________________________________________________________ 

If code 7 is entered at NCReas, the following question will appear: 

If refusal code 34 is entered the following question(s) will appear: 

RUnable 

CODE REASONS FOR NOT CARRYING OUT THE INTERVIEW 

1. Language difficulties 

2. Respondent too old/infirm 

3. Respondent not capable 

4. Other 

SOCNOW 

Interviewer 

DO YOU WANT TO DO OCCUPATION CODING FOR [name]: 

1: Now 

2: or later? 

The question above asks whether you wish to code occupation (and industry) 'Now' or 'Later'. 

13/09/00 11 25. Admin Block

If you code 'Now'- Details of this section can be found in the home coding section of these 

instructions.: 

___________________________________________________________________ 

Mins Prog 

ESTIMATE TOTAL TIME SPENT COMPLETING PROGRESS BLOCK AT HOME in minutes 


____________________________________________________________________ 

MinsHcode 

ESTIMATE TOTAL TIME SPENT DOING HOME CODING in minutes 


____________________________________________________________________ 

MinsAdm 

TOTAL TIME WORKING AT HOME ON THIS HOUSEHOLD in minutes? 


Please enter the actual amount of time taken doing admin. on this household. Although time 

allowances will be set for claiming purposes it is important to record here exactly how long 

admin. did take. 

____________________________________________________________________ 

NoteToHQ 

ENTER ANY ESSENTIAL NOTES TO HQ ABOUT THIS CASE 


This is a final field to enter any further notes that you feel may be of use to the office. If the 

interview has to be taken over by another interviewer, anything else you can tell us about the 

address might be useful, e.g. "back from holiday 10th of May ". 

13/09/00 12 25. Admin Block

____________________________________________________________________ 

IntDone 

HAVE YOU COMPLETED ALL POST-INTERVIEW CODING, CHECKING & NOTES? 

CODE '1' (Yes) SIGNALS THAT THIS HOUSEHOLD IS READY FOR TRANSMISSION TO 

HEAD OFFICE 

1. Yes, completed all coding, etc. 

2. Not yet 

____________________________________________________________________ 

‘Ok’ is the question at which you confirm that you have finished all work for the household. If 

you suddenly realise that you haven't completed all coding, then you have the option of reentering 

the questionnaire via the parallel fields after coding the question. 

Ok 

INTERVIEWER 

PRESS 1 - ***IT MUST BE 1 ***- TO CONTINUE 

(the purpose is to trigger some final computer calculations for CaseBook to use) 

NB. Remember to save the questionnaire before quitting! 

13/09/00 13 25. Admin Block

Guide to handling HIV positive respondents. 

There have been a couple of calls this week from interviewers about respondents who have 

volunteered the information that they are HIV positive. After discussion with everyone 

involved at HNR the following has been agreed. 

The policy is not to request blood samples from respondents known to be infected or in high 

risk categories for HIV/Aids or Hepatitis B because of the additional risks involved in 

transporting and handling these samples. 

However, we do NOT have ethical permission to ask respondents if they are infected or at 

high risk (drug abusers, haemophiliacs, homosexuals or the sexual partners of any of these). 

PLEASE DO NOT UNDER ANY CIRCUMSTANCES ASK A RESPONDENT IF THEY 

ARE HIV OR HEPATITIS B POSITIVE OR IN A HIGH RISK CATEGORY. 

If respondents volunteer this information spontaneously to interviewers or phlebotomists then 

blood should NOT be taken. Phlebotomists have been briefed not to take a sample if they are 

unhappy about doing so for whatever reason. 

PLEASE DO NOT DISCUSS THE REASON FOR NOT TAKING BLOOD - IT WOULD 

BE BEST TO SIMPLY STATE THAT WE DO NOT NEED A BLOOD SAMPLE ON THIS 

OCCASION. 

All respondents can provide a urine sample. Neither HIV nor Hepatitis B are present in urine 

(unless very heavily blood-stained). As a precaution female respondents should be asked not 

to do the 24 hour urine collection during their period. 

All respondents can take part in all other components of the survey & these can be carried out 

in the normal way even if it is known that the respondent is infected or in a high risk group. 

IF YOU HAVE ANY CONCERNS PLEASE CONTACT DR MAUREEN BIRCH.

The National Diet & Nutrition Survey: adults aged 19 to 64 ... - ESDS

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