Food quantification and coding - A quantification protocol that had been established by the IUNA (Irish Universities Nutrition Alliance) for the North/South Ireland Food Consumption Survey (NSIFCS) (Harrington et al., 2001) was updated for the NANS. It is summarised as follows: (1) Weighed by respondent/manufacturer weights) - A portable food scales (Tanita, Japan) was given to each respondent. The researcher gave detailed instructions (including a demonstration) as to how to use the food scales during the training session. This method was use to quantify 46% of foods and drinks consumed. A further 10% of weights were derived from manufacturer's weights. To facilitate collection of such data, researchers asked respondents to collect all packaging of food and beverages consumed in a storage bag provided. (2) Food Atlas - A photographic food atlas (Nelson et al., 1997) was used to quantify 16% of foods and beverages consumed. (3) IUNA Weights - Average portion weights that had been ascertained for certain foods by the IUNA survey team were used. This method was used to quantify 4% of foods and beverages consumed. (4) Food Portion Sizes - "Food Portion Sizes" (Ministry of Agriculture, Fisheries and Food, 1997) was used to quantify 11% of foods and beverages consumed. (5) Household Measures - Measures such as teaspoon, tablespoon, pint etc. were used to quantify 11% of foods and beverages consumed. (6) Estimated - Food quantities were defined as estimated if the researcher made an estimate of the amount likely to have been consumed based on their knowledge of the respondent's general eating habits as observed during the recording period. This method was used to quantify 2% of foods and beverages consumed. Nutrient composition of foods and estimation of nutrient intake - Food intake data were analysed using WISP© (Tinuviel Software, Anglesey, UK). WISP© uses data from McCance and Widdowson's The Composition of Foods, sixth (Food Standards Agency, 2002) and fifth (Holland et al., 1995) editions plus all nine supplemental volumes (Holland et al., 1988; Holland et al., 1989; Holland et al., 1991; Holland et al., 1992; Holland et al., 1993; Chan et al., 1994; Chan et al., 1995; Chan et al., 1996; Holland et al., 1996) to generate nutrient intake data. During the NANS, modifications were made to the food composition database to include recipes of composite dishes, nutritional supplements, generic Irish foods that were commonly consumed and new foods on the market. All previous modifications to the food composition database were also checked and updated from current manufacturers‟ information as necessary. The above modifications and additions comprise "The Irish Food Composition Database‟ (Black et al., 2011).