Brainscape's Knowledge GenomeTM

Browse over 1 million classes created by top students, professors, publishers, and experts.


See full index

HUNT 242 > Lecture 8 - Portion Size Estimation in Dietary Assessment > Flashcards

Lecture 8 - Portion Size Estimation in Dietary Assessment Flashcards

1
Q

what is the definition of portion size

A

the amount of food that is actually eaten within a defined eating episode

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

what are the dietary assessment steps

A
  • measure food intake
  • convert food to nutrients
  • estimate absorbed intake of nutrients
  • evaluate dietary adequacy
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

what are the sources of error for food and nutrient intakes

A
  • memory / recall
  • incorrect use of portion size tools
  • quantification skills of respondent
  • density factors
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

what are the cognitive processes in dietary assessment

A
  1. perception = amount in relation to aid
  2. conceptualisation = amount not present
  3. memory
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

what are the factors affecting accuracy of portion size estimation

A
  1. dietary assessment method
  2. type of food
  3. respondent characteristics
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

what are the characteristics of weight diet records

A
  • exact grams
  • largest respondent burden
  • outside of home can be difficult
  • reactivity
  • before - after (amount consumed)
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

what are portion size estimation tools

A

24hr diet recall or diet record

estimate volumes

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

what are the characteristics of 24hr diet recall or diet record

A
  • household measures
  • standard measure units
  • known packaging size
  • visual aids
  • categorical size estimations (small, medium and large)
  • food models
  • hands
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

what are examples of estimate volumes

A

beans, water - measuring cylinders

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

what are the possible settings of diet record methods

A

home versus research clinics / schools or workplaces

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

what are the ways that diet recall methods can be administrated

A

interviewer administrated or self administrated

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

characteristics of computer based self administered recalls

A
  • photos
  • common standard measures
  • packaging sizes
  • shapes / dimensions
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

what is the recipe dilemma

A
  • ingredients
  • quantity
  • before cooking : can change after cooking
  • yield after cooking
  • % consumed by participant
  • part eaten
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

why is pre portioned food great for dietary assessment

A

easy way of knowing how much someone consumes, , however portion sizes can be inaccurate when comparing to what the person actually consumed

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

what is the flat slope phenomenon

A
  • large portions : underestimated
  • small portions : overestimated
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

what are examples of amorphous food and why are they an issue in dietary assessment

A

more difficult to estimate than single unit food
- example : pasta, rice, mashed potato

17
Q

what is commonly found with pack size and dietary assessment

A

consumers estimates large portion sizes if food is from a large size pack

18
Q

three factors of respondent characteristics

A
  • ethnicity and culture
  • literacy and numeracy
  • age
19
Q

how is ethnicity and culture affect respondent characteristics

A
  • shared dishes
  • different utensils
  • eat with hands
20
Q

what are the challenges for research with children

A
  • eat smaller amounts
  • varied cognitive ability
  • served by others
  • more left overs
  • food literacy
  • proxy respondent
21
Q

it is not advisable to do recalls for children under the age of

A

10

22
Q

what are the challenges with research of children under 10 years

A
  • volume can remain the same if object changes dimension
  • size of object depends on eye distance
  • reverse action-liquid in original bottle
23
Q

characteristics of 24hr recall in teens and children

A
  • neutral and non judgemental
  • siblings and parents
  • table ideal (50%)
  • wide variety in sizes of household measures
24
Q

what are active approaches to dietary assessment

A

remote food photography and digital food records

25
Q

how does remote food photography and digital food records work

A

foods photographed before and after eating on a 45 degree angle

images transferred wirelessly in real time

26
Q

what is the analysis of remote food photography and digital food records

A
  • manual image analysis
  • automated image analysis
27
Q

what is passive approach to dietary assessment

A

automated cameras

28
Q

what are the strengths to automated cameras

A
  • lower respondent burden ?
  • not memory reliant
  • less reliant on food literacy
  • less subjective error
  • measure contextual factors
29
Q

what are the limitations to automated cameras (passive approach)

A
  • privacy, ethical considerations
  • software dependent
  • currently labour intensive
  • image quality
  • quantification of food
30
Q

what is Piaget Conservation task …

A

tests a child’s ability to understand that volume remains the same even when the dimensions of the glass change

size of the object depends on eye distance

HUNT 242 (23 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2024 Bold Learning Solutions. Terms and Conditions