Nutrition And Food In Health And Disease

en Iran’s Experience of the National Food and Nutrition Surveillance: A Comprehensive Protocol Nutrition Nutrition Study Protocol Study Protocol Background and Objectives: Despite several national surveys in the country, there has been no food and nutrition surveillance (FNS) system by far to integrate and analyze data obtained from different related sources for root finding of nutrition problems and help decision-making at the national level. Materials and Methods: FNS conceptual framework was developed encompassing from food production through health and nutrition outcome. The scientific committee selected the needed indicators using SMART method, as recommended by WHO. To obtain the pre-defined indicators, two sets of data sources must be used, including routine data from health service providers and national surveys. These data sources were fully evaluated to determine the data gaps. To obtain those data that are not available through secondary data sources, repeated small-scale surveys will be conducted. Each year, 6 provinces are enrolled so that in a 5 year period, all provinces will be covered by FNS. In the sixth year, the first year provinces will be evaluated again. In each province, multistage cluster random proportional to size (PPS) sampling will be done. The data obtained from each participant will include: demographic, physical activity, dietary intake, anthropometric, biochemical and food security (household). Finally, primary and secondary data will be integrated to obtain a comprehensive picture of the food and nutrition status of the community. Conclusions: The current article may be used by nutrition and health researchers and policy-makers especially those in Eastern Mediterranean region as an FNS template that can be customized according to the local needs and priorities.   Nutrition, Food, Surveillance, Protocol 1 9 http://nfsr.sbmu.ac.ir/browse.php?a_code=A-10-43-3&slc_lang=en&sid=1 Bahareh Nikooyeh 10031947532846005986 10031947532846005986 Yes Laboratory of Nutrition Research, National Nutrition and Food Technology Research Institute and Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran Zahra Abdollahi 10031947532846005987 10031947532846005987 No Nutrition Office, Iran Ministry of Health, Treatment and Medical Education, Tehran, Iran Ayoub Al Jawaldeh 10031947532846005988 10031947532846005988 No World Health Organization Regional Office for Eastern Mediterranean Region, Cairo 11371, Egypt Hamid Rasekhi 10031947532846005989 10031947532846005989 No Laboratory of Nutrition Research, National Nutrition and Food Technology Research Institute and Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran Delaram Ghodsi 10031947532846005990 10031947532846005990 No Laboratory of Nutrition Research, National Nutrition and Food Technology Research Institute and Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran Maryam Amini 10031947532846005991 10031947532846005991 No Laboratory of Nutrition Research, National Nutrition and Food Technology Research Institute and Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran Samira Rabiei 10031947532846005992 10031947532846005992 No Laboratory of Nutrition Research, National Nutrition and Food Technology Research Institute and Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran Tirang R. Neyestani tneyestani@nnftri.ac.ir 10031947532846005993 10031947532846005993 No Laboratory of Nutrition Research, National Nutrition and Food Technology Research Institute and Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran