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The Finnish National Dietary Survey in Adults and Elderly (FinDiet 2017)

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Disclaimer:The present document has been produced and adopted by the bodies identified above as authors. This task has been carried out exclusively by the authors in the context of a contract between the European Food Safety Authority and the authors, awarded following a tender procedure. The present document is published complying with the transparency principle to which the Authority is subject. It may not be considered as an output adopted by the Authority. The European Food Safety Authority reserves its rights, view and position as regards the issues addressed and the conclusions reached in the present document, without prejudice to the rights of the authors.


Based on the service contract OC/EFSA/DATA/2015/03 CT1, the FinDiet 2017 Survey in adults (18‐64 years old) and elderly (65‐74 years old) was carried out in compliance with the EU Menu methodology. Altogether 10305 subjects were originally invited to participate in the FinHealth Study and the dietary data was collected in a sub‐sample of about 30% (n= 3099) between January‐October 2017. Background questionnaires and a food propensity questionnaire were answered by the participants of the dietary survey. The weight and height were measured or self‐reported. The dietary data was collected from two non‐consecutive days by applying the open‐ended 24‐hour dietary recall method both as computer assisted face‐to‐face personal and telephone interview methods using the in‐house developed software Finessi, which applies the National Food Composition Database Fineli®. The Finessi software was updated to cover the collection of mandatory FoodEx2 facet descriptor information.Of the eligible sample, 57% provided an acceptable first 24‐hour recall interview. Eventually, both interviews were acceptably completed by 1655 participants (53% response rate). Several quality assurance protocols were put in place. The methodology was piloted in August‐September 2016 and the protocols were finalized based on the results of the pilot study. A two‐week training of the dietary interviewers took place prior to the main data collection. The quality assurance of the survey was based on detailed study protocols, regular meetings of the survey management and planning groups, careful training of the personnel, several quality checks during the data collection and careful cross‐checking of the data collected. The extents of under‐reporting among full participants were 21% (personal interview) and 18% (telephone interview), respectively.