Lecture 5 Flashcards

Nuts and bolts of measuring dietary intake

1
Q

Why use dietary assessment

A

-Nutrients (e.g iron intake)
-Foods (e.g milk intake)
-Food groups (e.g red meat intake)
-Dietary patterns (e.g vegetable and meat pattern)

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2
Q

Dietary assessment methods

A

1- 24 hour Recall
2- Diet Records
3- Food Frequency questionnaire (FFQ)
4-Diet History

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3
Q

24Hour Recall (5 steps)

A

1- Develop a quick list
2- Probe for forgotten foods
3- Obtain food details (cooking methods,
4- Obtain portion size (use measures the individual is familiar with)
5- Final review

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4
Q

24hour recall (rules)

A

1- All responses are confidential
2- Be non-judgement
3- Do not ask leading questions
4- Accuracy of information is very important

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5
Q

Diet records

A

Undertaken over a specified period (like 7 days)
They do not require a face to face with professional

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6
Q

Diet records limitation

A

Limitation is that it places a high demand on the individual, diet records require literacy (so not small children), recording your diet may change what you eat

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7
Q

Diet history

A

Does not capture actual intake
1- Face to face
2- Usual intake
3- Same techniques as 24hr recall
Variations over days of week

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8
Q

FFQ

A

Habitual or usual dietary intake
Can have a range of questions of certain nutrients

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9
Q

Diet recalls and diet records assess

A

intake over specified usually short time period

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10
Q

Diet records are

A

gold standard, high burden individual

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11
Q

Diet history require

A

detail to be accurate and reflective of habitual eating patterns

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12
Q

FFQs assess

A

frequency of intake

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13
Q

Different ways of taking 24 hour recall

A

-On paper
-On line
-Different number of “passes” interviewer or self administered; output open or closed

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14
Q

Diet records measured in different ways

A

-Weighed
-Estimated
-Different number of days

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15
Q

FFQ can be

A

-General or specific
-Must be validated for population to use

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16
Q

Food composition databases:

A

-Average nutrient content of a wide range of foods
-Ideally nationwide data
-Data may be analysed, borrowed, inferred or calculated

17
Q

Food analysis programmes

A

-Used a specific food composition database
-Let you choose and enter foods and amounts (“code”) and enter mixed dishes
-Calculates nutrient intake and sometimes food group intake

18
Q

List 3 sources of error that could arise because humans are collecting dietary data from humans

A

A)Leading questions
B) Its really easy to make a mistake and think you have had more or less food than you have
C) withhold information if they are embarrassed about it