Practical considerations
Of all the dietary assessment methods, the dietary history relies most heavily on the skills of the interviewer. The interviewer should have knowledge of local foods, possess good communication and interviewer skills, these include a non-judgmental, non-directive, probing style of interviewing. It has been shown that a diet history is open to observer as well as subject bias (Black et al, 1993).
The assessment produces a wealth of data, which requires careful and skilled processing.