Making SuperTracker Work for You

Post, Robert C.; Haven, Jackie; Chang, Sarah; Bard, Sasha

doi:10.1016/j.jand.2012.08.004

Cited by 5 publications

(4 citation statements)

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“…USDA SuperTracker was used to quantify the food record data into amounts of each of the five groups of USDA MyPlate. SuperTracker is a publicly available tool that has been described previously in the literature [29][30][31] and is commonly employed in the dietetic community and among individual consumers to assess how the foods they consume fit within the USDA MyPlate guidelines. A registered dietitian entered the data from the 3-day food records into SuperTracker to compute quantities of food consumed within each of the five groups of USDA MyPlate.…”

Section: Dietary Assessmentmentioning

confidence: 99%

Spice MyPlate

et al. 2016

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Purpose: To determine whether an experiential nutrition education intervention focusing on spices and herbs (''Spice MyPlate'') is feasible and improves diet quality and healthy eating attitudes among an urban and predominantly African-American sample of adolescents more than standard nutrition education alone.Design: A nonrandomized controlled trial compared standard nutrition education in U.S. Department of Agriculture MyPlate guidelines (control group) with standard nutrition education plus adjuvant Spice MyPlate curriculum (intervention group). Data were collected at baseline and after 3, 6, and 10 weeks.Setting: Study setting was two public high schools in Baltimore, Maryland. Subjects: A total of 110 students in grades 9 to 12 participated.Intervention: The 6-week school-based intervention conducted during health class focused on cooking using spices and herbs to eat healthier diets according to MyPlate.Measures: Dietary intake reported on 3-day food records and healthy eating attitudes questionnaires was analyzed. Analysis: Differences in diet quality and healthy eating attitudes between study groups were estimated by t-tests, WilcoxonMann-Whitney tests, and covariate-adjusted regression models.Results: Spice MyPlate was feasible and there were modest but significant improvements (p .05) in the Spice MyPlate group compared with control in whole grains (31.2 g/wk) and protein foods (13.2 ounces per week) intake, and attitudes toward eating vegetables, whole grains, lean protein, and low-fat dairy.Conclusions: Although randomized trials are needed, experiential nutrition education focusing on spices and herbs may help urban and predominantly African-American adolescent populations eat healthier diets.

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Section: Dietary Assessmentmentioning

confidence: 99%

Spice MyPlate

et al. 2016

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show abstract

“…SuperTracker is a publicly available tool that has been described previously in the literature [29][30][31] and is commonly employed in the dietetic community and among individual consumers to assess how the foods they consume fit within the USDA MyPlate guidelines. A registered dietitian entered the data from the 3day food records into SuperTracker to compute quantities of food consumed within each of the five groups of USDA MyPlate.…”

Section: Dietary Assessmentmentioning

confidence: 99%

Spice MyPlate: Nutrition Education Focusing Upon Spices and Herbs Improved Diet Quality and Attitudes Among Urban High School Students

D'Adamo¹,

McArdle²,

Balick³

et al. 2015

American Journal of Health Promotion

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Purpose. To determine whether an experiential nutrition education intervention focusing on spices and herbs (''Spice MyPlate'') is feasible and improves diet quality and healthy eating attitudes among an urban and predominantly African-American sample of adolescents more than standard nutrition education alone.Design. A nonrandomized controlled trial compared standard nutrition education in U.S. Department of Agriculture MyPlate guidelines (control group) with standard nutrition education plus adjuvant Spice MyPlate curriculum (intervention group). Data were collected at baseline and after 3, 6, and 10 weeks.Setting. Study setting was two public high schools in Baltimore, Maryland. Subjects. A total of 110 students in grades 9 to 12 participated.Intervention. The 6-week school-based intervention conducted during health class focused on cooking using spices and herbs to eat healthier diets according to MyPlate.Measures. Dietary intake reported on 3-day food records and healthy eating attitudes questionnaires was analyzed.Analysis. Differences in diet quality and healthy eating attitudes between study groups were estimated by t-tests, Wilcoxon-Mann-Whitney tests, and covariate-adjusted regression models.Results. Spice MyPlate was feasible and there were modest but significant improvements (p .05) in the Spice MyPlate group compared with control in whole grains (31.2 g/wk) and protein foods (13.2 ounces per week) intake, and attitudes toward eating vegetables, whole grains, lean protein, and low-fat dairy.Conclusions. Although randomized trials are needed, experiential nutrition education focusing on spices and herbs may help urban and predominantly African-American adolescent populations eat healthier diets. (Am J Health Promot 0000;00[0]:000-000.)

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“…Currently, several commercial online tools are available in which individuals record their dietary intake and then receive automated feedback on their diet (e.g. the Supertracker) (Post et al 2012;Haven et al 2013). The majority of these tools utilise online food diaries to collect dietary intake data and tend to vary in the amount and type of dietary feedback advice given.…”

Section: New Approaches To Dietary Assessment and Personalised Nutritionmentioning

confidence: 99%

New tools for personalised nutrition: The Food4Me project

et al. 2015

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Personalised nutrition can be considered on three levels, with nutritional advice tailored according to an individual's dietary intake, phenotype or genotype. Personalised nutrition has the potential to become an effective strategy for improving dietary behaviours, with numerous studies demonstrating that personalised advice is more effective than generic advice. Although personalised nutrition is in its early stages, recent advances in technology and research innovation have led to an evolution in both the assessment and delivery of personalised nutrition advice. This report outlines some of the various techniques being explored as part of the Food4Me project.

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Making SuperTracker Work for You

Cited by 5 publications

References 0 publications

Spice MyPlate

Spice MyPlate

Spice MyPlate: Nutrition Education Focusing Upon Spices and Herbs Improved Diet Quality and Attitudes Among Urban High School Students

New tools for personalised nutrition: The Food4Me project

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