Measuring Diet

Question 1

Name two reasons for measuring diet (the ones we are concerned about in this course!)

Answer 1

1) Assessing and monitoring food and nutrient intake

2) Conducting epidemiologic research

Question 2

What are the three main techniques used in measuring diet?

Answer 2

1) 24-hour recall 2) Food-frequency questionnaire 3) Food record

Question 3

What is the best interviewing approach to take when administering the 24-hour recall

Answer 3

The 5 step multiple pass approach (can you name the steps???)

Question 4

Name at least 2 limitations of the 24-hour recall

Answer 4

1) Not representative of a person’s usual intake 2) Typically under reports intake 3) Relies on memory 4) Easy to omit dressings, sauces, and beverages 5) Data entry can be labor intensive

Question 5

List the strengths of a food record.

Answer 5

1) Does not depend on memory 2) Can provide detailed information on intake 3) Multiple days are more representative of usual intake 4) Reasonably valid up to 5 days.

Question 6

What is validity?

Answer 6

The ability of an instrument to actually measure what it is intended to measure.

Question 7

What is reliability?

Answer 7

The degree to which an assessment tool produces stable and consistent results.

Question 8

There are several biological markers available to validate dietary measurements. Name a few of the markers and list the nutrient they are measuring.

Answer 8

1) vitamin D 2) fruit and vegetable intake - vitamin C, folate, carotenoids, and polyphenols 3) sodium 4) potassium 5) nitrogen - to measure protein intake 6) doubly labeled water - to measure energy intake

Question 9

Name a few ways you can more accurately estimate portion sizes when conducting dietary measurements.

Answer 9

1) Use food models 2) Two-dimensional pictures 3) Geometric shapes 4) Use actual plates, cups, glasses, utensils, etc.