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4807.0.30.001 - Microdata: National Nutrition Survey, 1995 Quality Declaration 
Latest ISSUE Released at 11:30 AM (CANBERRA TIME) 14/06/2013   
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INTRODUCTION


This product provides a range of information about the release of microdata from the 1995 National Nutrition Survey, Australia, including details about the survey methodology, and how to use the CURF. Data item lists and information on the conditions of use and the quality of the microdata as well as the definitions used are also provided.

Microdata are the most detailed information available from a survey and are generally the responses to individual questions on the questionnaire or data derived from two or more questions and are released with the approval of the Australian Statistician.


AVAILABLE PRODUCTS

The following microdata products are available from this survey:

  • Basic CURF on CD-ROM. The Basic CD-ROM allows approved users interactive access in the user’s own environment (via a CD-ROM/DVD).
Further information about this service, and other information to assist users in understanding and accessing CURFs in general, is available from the CURF Microdata Entry Page on the ABS web site.

Before you apply for access, users should read and familiarise themselves with the information contained in this product and the User Manual: Responsible Use of ABS CURFs.


APPLY FOR ACCESS

To apply for access to the CURF, register and apply in MiCRO.

Further information on access steps can be found on the How to Apply for Microdata on the ABS web site.


FURTHER INFORMATION

Further information about the National Nutrition Survey and the microdata products include:
DATA AVAILABLE ON REQUEST

Subject to confidentiality and sampling variability constraints, special tabulations can be produced incorporating data items, populations and geographic areas selected to meet individual requirements. These are available on request, on a fee for service basis. Contact the National Information and Referral Service on 1300 135 070 or client.services@abs.gov.au for further information.

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