Dietary Assessment Methodology for Nutritional Assessment

Walton, Janette

doi:10.1097/tin.0000000000000018

Cited by 28 publications

(34 citation statements)

References 53 publications

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“…Smartphone apps have been shown to promote self-monitoring by reducing the burden of recording [ 20 ]. In addition, the availability of barcode scanning, nutrient databases, and image recording contributes to the reduced burden [ 35 , 36 ]. Studies have reported that the inclusion of features in apps that are user friendly and reduce time burden is more effective [ 37 ].…”

Section: Discussionmentioning

confidence: 99%

Investigating the Perceptions of Primary Care Dietitians on the Potential for Information Technology in the Workplace: Qualitative Study

Jones¹,

Mitchell²,

O'Connor³

et al. 2018

J Med Internet Res

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BackgroundChronic diseases are the leading cause of morbidity and mortality worldwide. The primary health care setting is an effective avenue for the management and prevention of chronic diseases. Dietitians working in this setting assist with the management of modifiable risk factors of chronic diseases. However, health care professionals report challenges in providing care in this setting because of time and financial constraints. Information technology offers the potential to improve health care quality, safety, efficiency, and cost-efficiency, but there exists limited understanding of dietitians’ application of technology in this setting.ObjectiveThe objective of this study was to explore the perceptions of primary care dietitians about using information technology in their workplace.MethodsWe recruited 20 Australian primary care dietitians using purposive and snowball sampling for semistructured telephonic interviews. Interview questions aimed to gain an understanding of dietitians’ perceptions about sharing patient outcomes through a national database and the benefits, disadvantages, feasibility, and barriers of using information technology. Interviews were audiorecorded, transcribed verbatim, and thematically analyzed for emerging themes and subthemes. Finally, the technologies used by participants were collated by name and researched for their key attributes.ResultsThe following 4 distinct themes emerged from the data: information technology improving the efficiency of practice tasks, experiencing barriers to using information technology in practice, information technology enhancing outcomes through education and monitoring, and information technology for sharing information with others. Participants identified several advantages and disadvantages of using technology and expressed willingness to share patient outcomes using a Web-based database.ConclusionsThis study suggests that information technology is perceived to have benefits to dietitians and patients in primary health care. However, to achieve the optimal benefit, support is required to overcome barriers to integrate information technology into practice better. Further development of patient management systems and standardized Web-based data collection systems are needed to support better usage by dietitians.

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Section: Discussionmentioning

confidence: 99%

Investigating the Perceptions of Primary Care Dietitians on the Potential for Information Technology in the Workplace: Qualitative Study

Jones¹,

Mitchell²,

O'Connor³

et al. 2018

J Med Internet Res

View full text Add to dashboard Cite

show abstract

“…The NNS-FFQ can be self-administered, making it convenient and economical to collect large amounts of data in community or epidemiological studies [ 36 ] and could be designed to be machine-readable, making it more easily scored for analysis, and thus reducing researcher-associated costs [ 37 ]. The scale at which the NNS-FFQ can be used will make it useful for large population-level studies [ 38 ].…”

Section: Discussionmentioning

confidence: 99%

The Reproducibility and Comparative Validity of a Non-Nutritive Sweetener Food Frequency Questionnaire

2018

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In order to better assess non-nutritive sweetener (NNS) consumption, measurement tools with greater utility are needed. The objective of this investigation is to determine the reproducibility and validity of a newly developed NNS food frequency questionnaire (NNS-FFQ) that measures five types of NNS (saccharin, aspartame, acesulfame potassium, sucralose and erythritol). Adult participants (n = 123, 56% female, 75% Caucasian, mean age = 36.8 ± 16.6) completed the NNS-FFQ twice and had 24-h dietary recalls three times over a two-week study period. Reproducibility between two administrations of the NNS-FFQ was assessed via Bland–Altman plots, Spearman’s correlations (rs) and paired samples t-tests. Bland–Altman plots, Cohen’s κ, Spearman’s correlations (rs), and paired samples t-tests compared NNS intake between the two methods for validity. For reproducibility analyses, Bland–Altman analyses revealed agreement levels above the 95% acceptance level for total NNS (99.2%), erythritol (99.2%), and aspartame (96.7%). Agreement levels for acesulfame potassium (94.3%), saccharin (94.3%), and sucralose (94.3%) were slightly below the acceptable level. For validity analyses, Bland–Altman analyses revealed agreement levels above the 95% acceptance level for total NNS (95.1%), sucralose (95.9%), saccharin (95.9%), and erythritol (95.1%). Agreement levels for aspartame (94.3%) and acesulfame potassium (92.7%) were slightly below the acceptable level. Although less than desirable agreement was found between the methods for aspartame and acesulfame potassium, some variance was expected due to the habitual nature of the NNS-FFQ as compared to the recent intake reported by recalls. Within the context of this constraint, the NNS-FFQ demonstrates acceptable reproducibility and validity. The NNS-FFQ is a brief questionnaire that could be administered among diverse participants at the individual and population levels to measure habitual NNS intake.

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“…Also, as a retrospective measure, this food frequency questionnaire is also limited in that it relies on individuals' memory. However, its unannounced and self-administered features as well as the fact that it captures habitual behaviours are important strengths of this method ( Walton, 2015 ). Additionally, previous studies using these questions have shown that they can provide valid data on habitual dietary intake ( Kliemann et al, 2016 ; McGowan et al, 2013 ).…”

Section: Discussionmentioning

confidence: 99%

Starting university with high eating self-regulatory skills protects students against unhealthy dietary intake and substantial weight gain over 6 months

et al. 2018

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BackgroundThere is consistent evidence that suggests first year students are at risk of weight gain, but the reasons for this vulnerability are still unclear. This study aimed to explore whether the ability to regulate eating behaviours is a predictor of weight and dietary changes in first year undergraduate students.MethodsFirst year undergraduate students from universities situated in London were invited to complete a survey at the beginning of the academic year and at 6-month follow-up. Each survey included the Self-Regulation of Eating Behaviour Questionnaire, food frequency questions, socio-demographic questions and anthropometric questions. Linear and logistic regressions were performed to explore the associations between baseline eating self-regulatory skills and weight and dietary changes.Results481 first year undergraduate students took part in the study. Students who entered university with higher eating self-regulatory skills were more likely to maintain or achieve a higher fruit and vegetable (OR = 1.8, p = 0.007) and a lower sweet and salty snack (OR = 1.9, p = 0.001) intake over the course of the first 6 months in university. Higher baseline eating self-regulatory skills were also related to lower weight changes (β = −0.15, p = 0.018) and lower likelihood of gaining 5% initial body weight (OR = 0.52, p = 0.006) at 6-month. Additionally, self-regulatory skills moderated the relationship between baseline BMI and weight changes (β = −0.25, p ≤0.001) and between baseline BMI and 5% weight gain (OR = 0.82, p = 0.008).ConclusionsStarting university with higher eating self-regulatory skills may help students to maintain or achieve a healthy diet and protect them against substantial weight gain, especially among students with overweight.

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Dietary Assessment Methodology for Nutritional Assessment

Cited by 28 publications

References 53 publications

Investigating the Perceptions of Primary Care Dietitians on the Potential for Information Technology in the Workplace: Qualitative Study

Investigating the Perceptions of Primary Care Dietitians on the Potential for Information Technology in the Workplace: Qualitative Study

The Reproducibility and Comparative Validity of a Non-Nutritive Sweetener Food Frequency Questionnaire

Starting university with high eating self-regulatory skills protects students against unhealthy dietary intake and substantial weight gain over 6 months

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Dietary Assessment Methodology for Nutritional Assessment

Cited by 28 publications

References 53 publications

Investigating the Perceptions of Primary Care Dietitians on the Potential for Information Technology in the Workplace: Qualitative Study

Investigating the Perceptions of Primary Care Dietitians on the Potential for Information Technology in the Workplace: Qualitative Study

The Reproducibility and Comparative Validity of a Non-Nutritive Sweetener Food Frequency Questionnaire

Starting university with high eating self-regulatory skills protects students against unhealthy dietary intake and substantial weight gain over 6 months

Contact Info

Product

Resources

About

Starting university with high eating self-regulatory skills protects students against unhealthy dietary intake and substantial weight gain over 6 months