Diet Intake Methods Flashcards
Purpose of interview
To facilitate the thorough collection and interpretation of
Dietary data
Clinical signs and symptoms
Medications and supplements
Psychosocial, lifestyle and activity data
Anthropometric data
Biochemical data
To enable the formulation of a nutrition assessment and diagnose and establish the management goals and plan
Open ended questions- what, why, how
Advantages Not prompting a response Rapport building Understanding thinking process of patient Trust building Less interrogating
Disadvantages
Poor articulation
Going off on a tangent
Potentially intimidating
Closed ended questions
Advantages
Sensitive topics
Disadvantages
Restrictive
Interrogational
May impact on flow of conversation
Barriers to effective communication
Verbal
Attacking, criticising, blaming, shaming
You messages- such as preaching, advising etc
Interview closure
Summarise interview
Explain what will happen with ongoing contact
Try not to reopen interview through backtracking
24 hour recall
Subject or carer asked to recall exactly what subject had eaten in previous 24 hours
Includes all meals, fluids and between meal snacks
Records quantities of foods consumed in known weights or household measures
Advantages
Easy for subject
Suitable for large scale survey
Can do over the phone
Quick and inexpensive especially as a research tool
Use with literate and illiterate subjects
Disadvantages
Memory dependent
One day may not reflect usual intake
Estimation of portion sizes may be inaccurate
Uses
In children >4, most adults with good memory
Dietary intake progress in unwell patients eg in hospital
Usual intake of population group in study
Repeated days at different times of year will improve reliability
Diet history
Determine usual food and nutrient intake over a longer period of time (1-4 weeks)
Include all food and fluid eaten at meals and snack occasions for weekdays and weekends
Record quantities consumed in household measures or actual weights.
Include frequency of fluid or food consumed
Followed by a food frequency checklist to confirm intake
Eyeball of checklist allows quick assessment and recommendation
Advantages
More reflective of usual intake, interviewer can clarify details, subject literacy not required
Disadvantages
Labour intensive
Time consuming
Depends on interviewer skills
Not suitable for people with memory impairment
Underestimates energy, fat, sat fat, and alcohol
Unweighed diet diary
All foods and fluids eaten/ recorded
Specified time frame
Detailed description, brands, cooking methods
Use household measures
Description of portion size
Mixed dish- list raw ingredients, quantities and number of serves produced
Clinical practice vs research trial
Surveys
24 hour recall (multiple)
FFQ and semi quantitative
Estimation of frequency of food items consumed during specific period
List of simple well defined foods and food groups, dishes, no open ended questions
Semi quantitative standard portions apply
Interviewed or self administered
Methods
Cause use standardised interview, self administered paper
Takes 15-30 min
Estimate of daily intake (food portions)
Food scores calculate from FFQ data
Allows calculation of the relative risk of disease in relation to intake of foods, food groups and nutrients
Strengths
Reduce respondent burden
Easy to collect and process data
Results taken to represent usual intakes
Limitations
Validity and feasibility for use for assessing the intakes in the recent past not established
Over estimate food fruit and veg intake and vit C
Weight diet diary
Preferred when correlating dietary intake with biological parameters used as well
Weighs all food and records brands, cooking methods. Food eaten away from home must be described.
Weekend days included to account for variation in intake.
Household food consumption surveys
Provides data on per capita intake of food by collecting info on all food eaten in household
Doesn’t account for edible waste or food eaten away from home
Doesn’t provide data on individual food consumption or specific age of gender
Doesn’t allow comparison to nutrition recommendations
Measurement errors in dietary assessment
No response bias Respondent bias Interviewer bias Respondent memory lapse Incorrect estimation or portion sizes Supplements usage omitted Coding errors Mistake in handling of mixed dishes
