The Nutrition Research Program provides the following services for investigators: 

Dietary Assessment: The three hallmarks of dietary assessment methods are Food Frequency Questionnaires (FFQ), 24-hour dietary recalls, and food records. Each method has unique uses, applications, and implications for research. To learn more about selecting a dietary assessment tool, visit the NIH/NCI Dietary Assessment Primer, or contact the OSU Clinical Research Center Registered Dietitian for a consultation. The Clinical Research Center (CRC) offers support in selecting, planning, and implementing dietary assessments. 

Dietary Analysis: The CRC offers state-of-the-art nutrient analysis software and database access including Nutrition System Data for Research (NDSR) and ProNutra. From analyzing specific nutrient intake, to calculating dietary indices for populations, the CRC can support investigators in analysis of precise nutrient measurements. Moreover, this software supports custom design for controlled meals and research foods, and allows for individual-level analysis of intake. 

Body Composition: Quantitative measures of the body, including height, weight, body mass index (BMI), circumferences, and skinfold thickness are referred to as anthropometric measures. These measures can be used categorize a population, assess risk, or as diagnostic criteria for a chronic disease, such as obesity. When selecting an anthropometric measure, it is important to clarify intended methods. For example, waist circumference has been measured in numerous ways in the literature. When planning a research study, it is important to select a waist measure that is appropriate for your population, and recognized in the scientific community. Technology-based measures of body composition can provide further detail on measures of the body. These include bioelectrical impedance, a two-compartment model measuring lean and fat mass, and dual energy x-ray absorptiometry (iDXA) which is a three-compartment model, differentiating between lean, fat, and bone tissue.