Purpose: To identify compounds that may degrade thiamine or interfere with its availability in a patient.			Citations with documentation. 12.01.11	Medal Project 2004. See disclaimer.
data	enter
Are you evaluating a person at risk for thiamine deficiency? (Y or N)		:-):-):-)
Does the person have significant intake of?
• raw or fermented fish? (Y or N)		:-):-):-)	Avoid.	1
• raw shellfish? (Y or N)		:-):-):-)	Avoid.	1
• ferns? (Y or N)		:-):-):-)	..	0
• food with bacterial contamination? (Y or N)		:-):-):-)	..	0
• tea or coffee? (Y or N)		:-):-):-)	..	0
• betel nut chewing? (Y or N)		:-):-):-)	..	0
• vegetables such as red cabbage, brussel sprouts or red beets? (Y or N)		:-):-):-)	Avoid.	1
• berries such as blueberries or red currants? (Y or N)		:-):-):-)	Avoid.	1
• fruits and vegetables rich in flavonoids? (Y or N)		:-):-):-)	Avoid.	1
• raw or undercooked meat? (Y or N)		:-):-):-)	Avoid.	1
Does food handling include?
• prolonged heating? (Y or N)		:-):-):-)	Reduce.	1
• exposure to sulphites and bisulphites? (Y or N)		:-):-):-)	Reduce.	1
• exposure to oxidizing and reducing agents such as copper ions? (Y or N)		:-):-):-)	Reduce.	1
• use of chlorinated water? (Y or N)		:-):-):-)	Reduce.	1
• maintaining the food at an alkaline pH? (Y or N)		:-):-):-)	Avoid.	1
calculate	result
data complete?	Yes
evaluation appropriate?	Yes	:-):-):-)
number of potential sources of antithiamine factors	6	sources of antithiamine factors
number of food handling practices that reduce thiamine	5	practices that reduce available thiamine