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Manual of food portion quantification – Saint Kitts and Nevis

Year of publication 2021

Place of publication Bridgetown, Barbados ;

Pages 122 p.

Author Crispim, S.P., Granderson, I., Matthew-Duncan, L., Charrondière, U.R., Jean, F., Hutchinson, S.

Publisher FAO ;

Product type Book (stand-alone)

ISBN 978-92-5-134454-5

Edition 1

Synopsis (short abstract) The Manual of Food Portion Quantification; Saint Kitts and Nevis was developed to assist individuals in recognizing and reporting their food and beverage intakes accurately during the National Individual Food Consumption Survey in SKN conducted in 2020. The Manual was designed to be used along with the 24-hour Dietary Recall Method, which was designed to assess the food consumption of individuals aged 18 to 65 years old. Additionally, it is expected that this Manual can be used in nutrition education programs to demonstrate the importance of adequate portion sizes in obesity control and the prevention, waste minimization and management of food cost. The Manual would also be a useful guide for ordering and preparing food and meeting nutrition needs of the population of SKN, as well as the citizens of the other Caribbean countries. The Manual includes 121 photos of single foods and recipes, as well as household measurements (e.g. cups, spoons), of which 85 were taken in SKN and 36 were taken in Brazil. All photos were taken using a similar methodology. The photos cover the measurement of most food groups, either by photos of portions or of household measurements. The weight of every portion in each photo and the volume of all utensils were recorded and are available at the end of the Manual.

Cite this content as:

Crispim, S.P., Granderson, I., Matthew-Duncan, L., Charrondière, U.R., Jean, F. & Hutchinson, S. 2021. Manual of food portion quantification – Saint Kitts and Nevis. Bridgetown, FAO.

https://doi.org/10.4060/cb4844en

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Language English

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