A short education session increases the accuracy of estimated food records in young Korean women during a controlled-feeding study

Kim, Seunghee; Lee, Bora; Park, Clara Yongjoo

doi:10.4162/nrp.2021.15.5.613

Cited by 5 publications

(3 citation statements)

References 22 publications

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“…Minimal education on portion size estimations when using digital dietary assessments has been indicated as a barrier (33). Technical design solutions within the app may address participant lack of con dence in estimating portion sizes with photographs of actual food portions shown to improve accuracy of non-digital food records (34,35). Furthermore, exploring advances in dietary assessment methods incorporating arti cial intelligence may be needed to overcome these barriers with digital food records.…”

Section: Discussionmentioning

confidence: 99%

Use of digital food records in clinical settings - lessons in translation from a randomised controlled trial

Barnett,

Mayr,

Keating

et al. 2024

Preprint

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Background Digital food records provide an efficient way to collect and assess dietary information remotely; however, there is limited research into factors which may impact their translation into clinical settings. Methods The study aimed to examine factors that may impact integration of a digital food record (mobile food diary app, electronically linked to a nutrition analysis software program) into clinical dietetic practice. This was achieved by assessing 1) the source and rate of data errors received (participant data entry or software) 2) the impact of dietitian-adjusted data on dietary variables; and 3) acceptance of use in a complex chronic disease cohort. Study participants were adults from specialist liver and kidney disease clinics who were enrolled in a randomised controlled feasibility trial. Participants recorded their dietary intake for three days using a mobile food diary app (Research Food diary, Xyris Software Pty Ltd) and this was analysed via desktop electronic nutrition analysis software (FoodWorks, Xyris Software Pty Ltd). Each participant’s digital food record was verified by a dietitian and errors were corrected. Dietary variables from digital food records before (participant-unadjusted data) and after (dietitian-adjusted data) were compared by non-parametric Wilcoxon signed ranks test, Bland Altman and Passing Balok analysis. Participant acceptance of using the mobile food diary app was assessed via online surveys and interviews. Results Errors appeared in 93% of the records. Dietitian-adjusted median data were higher for all macronutrients, five core food groups and other variables including energy and fibre intake than participant-unadjusted data (p < 0.05, median changes between 10–65%) of 59 participant records(median age 51 years, interquartile range 38–58). There was poor agreement between participant-unadjusted and dietitian-adjusted data for dietary variables including saturated fat, vegetables and added sugar intake. Sixty-four percent of participants who completed the survey (n = 32/50) found the app easy to use, while interviews with 29 participants provided insights into several technical challenges experienced. Conclusion Significant barriers to integrating digital food records into clinical practice exist related to errors that require dietitian adjustment to improve data quality for clinical decision making. Overall, there was variable acceptance towards the mobile food diary app. Trial registration: Australia and New Zealand Trials Registry ACTRN12620001282976. https://www.anzctr.org.au/Trial/Registration/TrialReview.aspx?id=378337

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Section: Discussionmentioning

confidence: 99%

Use of digital food records in clinical settings - lessons in translation from a randomised controlled trial

Barnett,

Mayr,

Keating

et al. 2024

Preprint

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“…Since eating habits vary across populations, portion size estimation tools are expected to take into account the local context ( 12 ). So far, a variety of photographic food atlases have been developed in populations across the globe including Japan ( 7 ), Malaysia ( 9 ), South Korea ( 13 ), Greece ( 10 ), China ( 6 ), Sri Lanka ( 14 ), Austria ( 15 ), and UK ( 4 ). MEM countries (including Palestine, Levant region; Syria, Lebanon, Jordan, and Iraq) share a similar food culture and it has been increasingly spread across the globe following dynamic migration rates and overall globalization in the last decades.…”

Section: Introductionmentioning

confidence: 99%

Development and validation of a photographic food atlas of Middle Eastern Mediterranean diet: Toward improved understanding of traditional healthy and sustainable diets

et al. 2023

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BackgroundMiddle Eastern Mediterranean diet (MEMD) is a traditional plant-based diet that is commonly consumed and increasingly popular, but not well studied in nutrition research. To facilitate the dietary assessment of MEMD, we developed and validated a photographic food atlas depicting a variety of foods and dishes consumed in the MEM region.MethodsThe photographic food atlas included 1,002 photos of 400 types of foods and traditional dishes photographed characterizing MEMD. Foods and dishes were prepared by a professional cook and were subsequently photographed as a series of photos depicting portion size options. In a validation study, 45 individuals aged 20–50 years were recruited to assess portion size estimation of 25 representative food-photo series for each item. The validity of portion size estimation was assessed by comparing actual and reported estimates using Pearson or Spearman correlation tests. Sizes of the differences between estimated portions and the actual served portion sizes were calculate as mean differences and standard deviations.ResultsIn the validation study, there was a strong correlation (r > 0.7) between estimated portion size of actual foods for 7 food items, such as pita bread, milk, labneh, and tomatoes, a moderate correlation (< 0.5 | r | < 0.7) for 12 items, such as meat, chicken, and grapes, and weak correlation (r < 0.3) for 6 items, such as seeds. Underestimation of portion sizes was more commonly observed for food items quantified when using “grams” or “milliliters” as a unit of measurement. In contrast, when household measurements were used, the participants tended to overestimate the portion sizes of respective foods and dishes.ConclusionWe developed and validated a photographic food atlas depicting a wide variety of foods and dishes typical for the MEMD. The application of the photographic food atlas may facilitate the accurate assessment of adherence to MEMD and support the understanding of its health and sustainability aspects. Further methodological work is warranted to extend the list of food items and to evaluate the validity of the food atlas among larger and more heterogeneous groups of participants.

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“…These studies required the participants to take photographs of the foods during meals, reducing the surprise element of retrospective 24-h recalls. Another study assessed the validity of self-administered food records completed 24 h after intake in young Korean women in a controlled-feeding study [ 15 ]. The high inaccuracy of portion size estimates in this study may be due to the lack of assistance from food guides/models or interviewer.…”

Section: Introductionmentioning

confidence: 99%

Validity of Interviewer-Administered 24-h Dietary Recalls in Older Korean Women: A Pilot Study

Kim

Park

2023

Nutrients

Self Cite

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Despite the wide use of 24-h dietary recalls and differences in food culture between Western and Asian countries, limited studies validating 24-h dietary recalls have been performed in rice-based meals and in Asians. To determine the accuracy of 24-h dietary recalls in Koreans, 22 older women participating in a controlled-feeding study completed a single interviewer-administered 24-h dietary recall. The recalls of food items were classified as matches, exclusions, or intrusions. Portion size reports were categorized as corresponding (≤10% error), overreport, underreport, and missing. Recall accuracy was analyzed according to the type of dish, food group, or nutrients and compared by one-way analysis of variance or paired t-test. Participants reported 95% of the foods that they consumed. Sauces were most frequently missing. Corresponding portion sizes were 24%, while 43% were underreported. Kimchi was most frequently underreported. No difference was found among food groups. The recalled intakes of energy and most nutrients were similar to the actual intakes, with the exception of fat and sodium, which were underreported. The interviewer-administered 24-h dietary recall may be a reliable tool to assess food and nutrient intake in older Korean women. More accurate methods are necessary to assess sauce, kimchi, fat, and sodium intakes in the Korean diet.

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A short education session increases the accuracy of estimated food records in young Korean women during a controlled-feeding study

Cited by 5 publications

References 22 publications

Use of digital food records in clinical settings - lessons in translation from a randomised controlled trial

Use of digital food records in clinical settings - lessons in translation from a randomised controlled trial

Development and validation of a photographic food atlas of Middle Eastern Mediterranean diet: Toward improved understanding of traditional healthy and sustainable diets

Validity of Interviewer-Administered 24-h Dietary Recalls in Older Korean Women: A Pilot Study

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