Assessing Changing Food Consumption Patterns (1981)

Chapter: 6 Data Base Requirements

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Previous Chapter: 5 Some Study Design Characteristics
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Suggested Citation: "6 Data Base Requirements." National Research Council. 1981. Assessing Changing Food Consumption Patterns. Washington, DC: The National Academies Press. doi: 10.17226/380.
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Suggested Citation: "6 Data Base Requirements." National Research Council. 1981. Assessing Changing Food Consumption Patterns. Washington, DC: The National Academies Press. doi: 10.17226/380.
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Page 31 Cite Bookmark
Suggested Citation: "6 Data Base Requirements." National Research Council. 1981. Assessing Changing Food Consumption Patterns. Washington, DC: The National Academies Press. doi: 10.17226/380.
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Page 32 Cite Bookmark
Suggested Citation: "6 Data Base Requirements." National Research Council. 1981. Assessing Changing Food Consumption Patterns. Washington, DC: The National Academies Press. doi: 10.17226/380.
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Page 33 Cite Bookmark
Suggested Citation: "6 Data Base Requirements." National Research Council. 1981. Assessing Changing Food Consumption Patterns. Washington, DC: The National Academies Press. doi: 10.17226/380.
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Page 34 Cite Bookmark
Suggested Citation: "6 Data Base Requirements." National Research Council. 1981. Assessing Changing Food Consumption Patterns. Washington, DC: The National Academies Press. doi: 10.17226/380.
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Page 35 Cite Bookmark
Suggested Citation: "6 Data Base Requirements." National Research Council. 1981. Assessing Changing Food Consumption Patterns. Washington, DC: The National Academies Press. doi: 10.17226/380.
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Page 36 Cite Bookmark
Suggested Citation: "6 Data Base Requirements." National Research Council. 1981. Assessing Changing Food Consumption Patterns. Washington, DC: The National Academies Press. doi: 10.17226/380.
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Page 37 Cite Bookmark
Suggested Citation: "6 Data Base Requirements." National Research Council. 1981. Assessing Changing Food Consumption Patterns. Washington, DC: The National Academies Press. doi: 10.17226/380.
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Next Chapter: 7 Conclusions and Recommendations
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