Sport and Exercise Nutrition

composition of the diet. Specifically, the sources of
variation in the use of a food composition database
can be divided into two main areas: (i) investigator
error as a result of the incorrect coding of foods
(i.e. matching of foods consumed with foods listed in
the foods composition tables); and (ii) error due to
the limitations in the food composition data itself.

Incorrect coding of foods is likely if the descrip-
tion of the reported food is unclear in terms of food

variety, preparation and cooking method. Further
complications arise from the absence of a reported
food in the composition database, hence the reliance

on a best match alternative which may differ in nutri-
ent composition. Both of these sources of error can

be reduced by clear instruction of the subject as well
as suitable training of the assessor.