Review of learning (without)

Total diet studies:  What they are and why they are important (Monday, 6th July 2015, 09.00-10.30)

  1. What are some of the challenges in protecting the public from risks posed by chemicals in the food supply?
  2. What are the main advantages of total diet studies in assessing dietary exposure to chemical?

Criteria for selection of chemical substances and population targets (Monday, 6th July 2015, 11.00-12.30)

  1. What typologies of populations can be targeted in a TDS?
  2. What are the main steps of the HAP method?

Science Communication (Monday, 6th July 2015, 16.00-18.00)

  1. What is the difference between dissemination and communication?
  2. What are the five Ws and 1H?
  3. What is the primary difference between how scientific publication deliver information compared with other sources?

Planning a Total Diet Studies (Tuesday, 7th July 2015, 09.00-10.30)

What are the core components in a TDS planning?

Sampling plan for a TDS and its relation to the food list (Tuesday, 7th July 2015, 11.00-12.30)

  1. What are the most important issues to remember concerning sampling?
  2. What are the two disadvantages of pooling?

Developing a TDS food list to compose TDS samples (Monday, 6th July 2015, 14.00-15.30)

  1. Which criteria are fundamental for formulating a TDS food-shopping list representative of a reference diet in a population group?
  2. Which tasks are necessary to transform a TDS food list in a TDS food-shopping list?
  3. Why is recording food information important?
  4. How many “main” steps are in a protocol for collecting food products for a TDS?

a)     1

b)     3

c)     More than 10

5.     The more detailed is the food consumption list the better is represented the reference diet

            a) True or b) False

6.     Food description and coding are

a)     Independent tasks

b)     Conflicting tasks

c)     Each is helpful to perform the other 

7.     Advantages in recording food shopping list data

a)     It makes possible to retrieve information to enhance the interpretation

b)     It makes possible to enhance the cross-study comparability of the results

c)      Both the options above 

Food collection for TDS – Sampling plan (Wednesday, 8th July 2015, 09.00-10.30)

  1. What are the main features that characterize national respectively regional foods?
  2. Which information about sampling and sampled food items is useful to register into collection report?

Food consumption data and their use in dietary exposure assessment to contaminants (Tuesday 7th July 2015, 14.00-15.30)

  1. What are the main needs in term of food consumption data in order to perform an exposure assessment?
  2. What are the main sources of food consumption estimates?

Sample preparation and culinary operations (Tuesday, 7th July 2015, 16.00-17.30)

  1. What is the guiding principle and the single most important aim of food preparation done in the TDS kitchen?
  2. What are the advantages and disadvantages of using tap water in the reconstitution of dehydrated foods and for cooking in the TDS kitchen, compared to the alternative of using  distilled or deionised water.

Analytical measurements: what’s behind the numbers (Wednesday, 8th July 2015, 11.00-12.30)

  1. Briefly describe how the dioxin concentrations are determined in a fish composite sample. What kind of meta-data will help you to assess the quality of the numbers given to you?
  2. What are the two main approaches in how an uncertainty budget can be established? How can one assess whether a reported uncertainty is realistic or not?    And how can an uncertainty be lowered if necessary?

Systems for describing food – LanguaL/FoodEx (Wednesday, 8th July 2015, 14.00-18.00)

  1. What is the central feature of FoodEx2?
  2. What is the main purpose of LanguaL?
  3. Which FoodEX2 facet type and facet code would be used for a ‘smoked’ food and what is the associated Langual code?
  4. How can a LanguaL term be added or amended?

FoodCASE in the context of food data (Thursday, 9th July 2015, 09.00-10.30)

  1. What is the advantage of using an electronic information system to manage TDS data in comparison to a basic tool such as EXCEL or ACCESS?
  2. Describe the basic steps of TDS, and explain how FoodCASE-Risk covers these steps including missing elements

Quality Management Principles and Practices suited to TDS (Thursday, 9th July 2015, 11.00-12.30 & 14.00-15.30)

  1. What is the difference between harmonization and standardization?
  2. What are the sections and steps of TDS flowchart and associated quality documents?