Date: January 20, 2021
Time: 1 - 2 pm (Central time)
The Research Dietetic Practice Group is sponsoring a 3-part webinar series about Understanding and Using National Dietary Data: What We Eat in America, NHANES. The first webinar – WHAT WE EAT IN AMERICA (WWEIA), NHANES – Data Essentials is presented by Alanna Moshfegh, MS RD, Research Leader, Food Surveys Research Group, USDA. This webinar will prepare you to use NHANES data in research or other initiatives by describing the dietary data collection in WWEIA, the USDA’s automated multiple-pass method, and key points for using WWEIA data. The second webinar describes the dietary database and WWEIA data results, and the third webinar discusses dietary analysis using WWEIA data.
CPE Level: 2
Performance Indicators: 6.2.2, 12.2.2, 12.2.7
- Understand national dietary data collection in What We Eat in America, NHANES and key factors in using the data
- Describe USDA’s Automated Multiple-Pass Method, the 24-hour recall instrument used to collect WWEIA, and the validation research that demonstrates its accuracy
Alanna Moshfegh, MS, RD
Food Surveys Research Group, Beltsville Human Nutrition Research Center, USDA
Alanna Moshfegh is responsible for directing What We Eat in America, the dietary interview component of the U.S. Federal government’s primary health survey—the National Health and Nutrition Examination Survey. For that program, she directed the development and validation of USDA’s Automated Multiple-Pass Method, a 5-step 24-hour dietary recall system that is used in What We Eat in America. What We Eat in America, NHANES has been in continuous data collection since 2002 providing thousands of dietary recalls on the U.S. population. Prior to her position with the Food Surveys Research Group, Ms. Moshfegh served in numerous positions in USDA including Assistant to the Administrator in the Human Nutrition Information Service and nutritionist in the Food and Nutrition Service. Her research interests and responsibilities focus on food consumption behavior and nutritional adequacy of American diets, food and nutrition policy, and dietary guidelines. Ms. Moshfegh earned a Master of Science in Nutrition and Food Service Management from the University of Nebraska and a Bachelor of Science in Nutrition and Dietetics from North Dakota State University.