Lecture 5 Flashcards
Nuts and bolts of measuring dietary intake
Why use dietary assessment
-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)
Dietary assessment methods
1- 24 hour Recall
2- Diet Records
3- Food Frequency questionnaire (FFQ)
4-Diet History
24Hour Recall (5 steps)
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
24hour recall (rules)
1- All responses are confidential
2- Be non-judgement
3- Do not ask leading questions
4- Accuracy of information is very important
Diet records
Undertaken over a specified period (like 7 days)
They do not require a face to face with professional
Diet records limitation
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
Diet history
Does not capture actual intake
1- Face to face
2- Usual intake
3- Same techniques as 24hr recall
Variations over days of week
FFQ
Habitual or usual dietary intake
Can have a range of questions of certain nutrients
Diet recalls and diet records assess
intake over specified usually short time period
Diet records are
gold standard, high burden individual
Diet history require
detail to be accurate and reflective of habitual eating patterns
FFQs assess
frequency of intake
Different ways of taking 24 hour recall
-On paper
-On line
-Different number of “passes” interviewer or self administered; output open or closed
Diet records measured in different ways
-Weighed
-Estimated
-Different number of days
FFQ can be
-General or specific
-Must be validated for population to use
Food composition databases:
-Average nutrient content of a wide range of foods
-Ideally nationwide data
-Data may be analysed, borrowed, inferred or calculated
Food analysis programmes
-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
List 3 sources of error that could arise because humans are collecting dietary data from humans
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
