Foods

1. Record BRAND NAMES or RESTAURANT EATEN AT if known.
2. Check (√) whether food was FRESH, FROZEN, or CANNED.
3. Specify HOW COOKED. Example: whether meat is fried, broiled, baked, etc.
4. For foods PREPARED WITH FAT, specify fat used. Example: fried in margarine (include brand name).
5. FULLY DESCRIBE all foods, beverages, condiments, spreads, etc. (Example: chicken thigh, skin not eaten; diet cola; low calorie French dressing).
6. List INGREDIENTS for sandwiches, salads, and mixed dishes. List each ingredient on a SEPARATE LINE.
7. Record EXACT AMOUNTS. Specify weight, volume (Example: household units such as cup, tbs, tsp, fl oz), or dimensions in inches. Make your BEST GUESS for the amount if you are UNSURE. If in doubt, overestimate. Indicate if it is a measured amount or an estimated amount.
8. Include ADDITIONS AT THE TABLE. Example: baked potato - skin eaten, with 1 tbs butter; corn flakes with 1 tsp granulated sugar. Record each addition on a separate line.
9. SNACKS. If you have a snack between meals, list it at the end of your Food Record, even if it occurred early or mid-day. This procedure will allow the accurate identification of percentages of calories from snacks.