{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2025,10,10]],"date-time":"2025-10-10T01:02:27Z","timestamp":1760058147306,"version":"build-2065373602"},"reference-count":33,"publisher":"MDPI AG","issue":"6","license":[{"start":{"date-parts":[[2025,3,19]],"date-time":"2025-03-19T00:00:00Z","timestamp":1742342400000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Nutrients"],"abstract":"<jats:p>Background\/Objectives: Food matching aligns food consumption and food composition data to quantify intakes of a food component or category. A systematic approach to food matching is required to obtain the highest quality match and, therefore, most accurately quantify the intake of the food component under investigation. This study aims to provide a tool to assess adherence with the Australian Dietary Guideline food group recommendations by the development of a food matching method that links dietary intake data from a food frequency questionnaire to food group data in the Australian Dietary Guideline database. Methods: Two researchers trained in food composition independently applied a stepwise approach to link the Dietary Questionnaire for Epidemiological Studies Version 2 food frequency questionnaire and the Australian Dietary Guideline database. Food preparation methods, mixed dishes and Australian Dietary Guideline database representative foods were considered to ensure the highest quality result. Average values were calculated for foods for which multiple items were matched. Results: The Australian Dietary Guideline Adherence Tool (ADG-AT) was produced, providing the number of servings of the five Australian Dietary Guideline food groups and discretionary foods per 100 g of food for 5742 food items. Conclusions: The ADG-AT produced in this study allows convenient evaluation of Australian Dietary Guideline adherence in studies using the Dietary Questionnaire for Epidemiological Studies food frequency questionnaire to collect dietary intake data. This informs the identification of dietary risk factors for nutritional inadequacy and chronic disease. The systematic methods used in this study can be reapplied to different dietary intake collection tools and food composition databases.<\/jats:p>","DOI":"10.3390\/nu17061071","type":"journal-article","created":{"date-parts":[[2025,3,19]],"date-time":"2025-03-19T07:48:37Z","timestamp":1742370517000},"page":"1071","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Development of the Australian Dietary Guidelines Adherence Tool (ADG-AT): A Food Matching Protocol"],"prefix":"10.3390","volume":"17","author":[{"given":"Rosa","family":"Piscioneri","sequence":"first","affiliation":[{"name":"School of Medical, Indigenous and Health Sciences, University of Wollongong, Wollongong, NSW 2522, Australia"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-5020-1255","authenticated-orcid":false,"given":"Karen","family":"Zoszak","sequence":"additional","affiliation":[{"name":"School of Medical, Indigenous and Health Sciences, University of Wollongong, Wollongong, NSW 2522, Australia"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-1971-173X","authenticated-orcid":false,"given":"Yasmine","family":"Probst","sequence":"additional","affiliation":[{"name":"School of Medical, Indigenous and Health Sciences, University of Wollongong, Wollongong, NSW 2522, Australia"}],"role":[{"role":"author","vocabulary":"crossref"}]}],"member":"1968","published-online":{"date-parts":[[2025,3,19]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","unstructured":"Leme, A.C.B., Hou, S., Fisberg, R.M., Fisberg, M., and Haines, J. 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