 By using food intake frequency amounts, dietary total antioxidant capacity was tried to be determined approximately with the use of data obtained from a large-scale study made by Carlsen for developing a database including total antioxidant component of essential nutrients. The antioxidant amount in 100 g food given for each nutrient group in the related resource was used as standard antioxidant activity value in this study and the approximate antioxidant activity values of the grouped food intake amounts of individuals were calculated. 