Table 1.

Description of the type of files and key tasks conducted during the GloboDiet methodology customisation process

Type of file	Description	Key task(s)
Common databases
Food and recipe classifications	General classification list, separately for foods and recipes	Translation and addition of new (sub)groups
Facets and descriptors for foods and recipes	Describe foods and recipes using a series of questions, called facets, and their possible answers, called descriptors	Selection of facets and descriptors that will be used, addition of new descriptors and translation
Probing questions	List of foods that might be consumed together with the food/ingredient or recipe reported; they are asked during the interview to help the subject remember to report all the foods/ingredients attached to an item	Translation
Quantification methods by food and recipe groups	Choices of quantification methods by food and recipe groups	Adaptation of quantification tools used in dietary surveys in Brazil and Mexico
Country-specific databases
Food and recipe lists	Each single food and recipe is categorised according to defined classification groups and subgroups	Collecting and adapting Brazilian and Mexican databases considering local dietary habits
Synonym lists	List of foods and recipes that have different names for the same food
Brand name lists	Most common product brands for each food (sub)group
Facets by food and recipe lists	Facets considered to be relevant are assigned to each food/recipe item	Assigning facets according to local dietary habits in Brazil and Mexico
Probing questions specific to foods and recipes	Definition of specific probing questions specific to each food/recipe item	Defining probing questions according to dietary habits in Brazil and Mexico
Quantification methods by food and recipe lists	Applicable quantification method(s) for each food and recipe in the food and recipe lists are selected	Assigning quantification methods to each food/recipe item Collecting standard units available in Brazil and Mexico
Picture book: photos, shapes, thickness, HHM	Development of a picture book including pre-existing pictures from the GloboDiet book library and new country-specific pictures	Preparing pictures based on Brazilian and Mexican food and recipe lists
Coefficient files: density, edible part portions, raw-to-cooked	Definition of density, edible part portions and raw-to-cooked coefficients for each food/recipe item	Preparing coefficient databases using Brazilian and Mexican available data
Quality control databases: food composition tables of major nutrients, maximum quantity of food/recipe items	Macronutrient composition (energy, fat, protein, carbohydrates and alcohol) and maximum plausible portion sizes are assigned to food/recipe items	Preparing databases based on Brazilian and Mexican food composition databases and national monitoring survey data

HHM, household measures.