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PubMed2000

[Food photography atlas: its suitability for quantifying food and nutrient consumption in nutritional epidemiological research in Córdoba, Argentina].

UNLABELLED: Food pictures are suitable visual tools for quantize food and nutrient consumption avoiding bias due to self-assessments. OBJECTIVE: To determine the perception of food portion size and to establish the efficacy of food pictures for dietaries assessments. MATERIAL AND METHODS: A food frequency questionnaire (FFQ) including 118 food items of daily consumption was applied to 30 adults representative of Córdoba, Argentina, population. Among several food models (paper maché, plastics) and pictures, those which more accurately filled the purpose were selected. 3 small, median and large standard portion size were determined. Data were evaluated with descriptive statistics tools and Chi square adherence test. RESULTS: The assessment of 51 percent of the food was assayed in concordance with the reference size. In general, the remainder was overestimated. The 90 percent of volunteers concluded that the pictures were the best visual resource. CONCLUSIONS: The photographic atlas of food is an useful material for quantize the dietary consumption, suitable for many types of dietaries assessments. In conclusion, comparison among pictures of three portions previously standardized for each food is highly recommendable.

Adult↗
PubMedDate not supplied

Quantitative food frequency questionnaire and assessment of dietary intake.

India is a land of varied foods and food habits. This makes the task of collecting dietary and nutrient intake data difficult. Methods need to be devised to improve the accuracy in reporting intakes by various population subgroups. There is an urgent need to develop a questionnaire that is simple enough to be administered on a large sample and whose validity and reproducibility has been quantified. Regional differences in food habits and availability will have to be taken into account in the questionnaire design. Packaging of food items with definite portion sizes is not a common practice in Indian markets and labels on food products are neither very informative nor descriptive. Epidemiologists addressing the effects of diet have generally used questionnaires that inquire about the frequency of specified foods consumed and sometimes also attempt to quantify usual portion sizes. A number of investigators have conveyed, apparently independently, that the food frequency questionnaire (FFQ) as a method of dietary assessment is best suited for most epidemiological applications. A food frequency list can form the basis for nutrition education and allows the dietician and the patient to relate individual eating patterns to specific foods. Other advantages of the FFQ are that it is independent of the ability or inclination of an individual to maintain a diary and also provides immediate feedback to patients, physicians and counsellors.

Diet↗
PubMed2003

Brief, validated survey instruments for the measurement of fruit and vegetable intakes in adults: a review.

BACKGROUND: Brief surveys measuring fruit and vegetable intakes of populations have been used to monitor local and national trends in fruit and vegetable consumption over time, and to evaluate interventions to promote fruit and vegetable consumption for the primary prevention of disease. To date, brief validated survey instruments measuring self-reported fruit and vegetable consumption levels have not been systematically reviewed. METHODS: MEDLINE search for papers describing validated survey instruments with 16 or fewer fruit and vegetable items. RESULTS: Ten survey instruments with total numbers of 6 to 16 items met our search criteria. In comparisons with in-depth dietary assessment methods, survey instruments with relatively greater numbers of fruit and vegetable items, and with questions on portion sizes and mixed vegetable dishes, were characterized by higher Pearson and/or Spearman rank correlation coefficients for fruit and vegetable intakes and by closer estimations of mean/median total fruit and vegetable intakes. CONCLUSIONS: This review suggests that the inclusion of a moderate number of representative fruit and vegetable items, and the review of questions on portion size and the consumption of mixed vegetable dishes, may enhance the validity of brief fruit and vegetable instruments.

Adult↗
PubMed2000

Joint FAO/WHO Geneva consultation--acute dietary intake methodology.

Significant developments have been made at the international level in the methodology for conducting dietary risk assessments. The existing chronic exposure assessment methodology has been updated so that it takes account of the level of residues to which consumers are most likely to be exposed. In addition, short-term exposure assessment methodology has also been developed. This uses portion size data and takes account of the variability in residue levels between individual units where this is appropriate to the way the commodity is consumed. Other refinements to the assessment can also be made. Although the short-term methodology has been used successfully by a number of regulatory authorities, there is a need for data on portion sizes and typical unit weights before it can be fully implemented internationally.

Congresses as Topic↗
PubMed2004

Gender differences in food and energy intake among adult villagers in northwestern Bangladesh: a food frequency questionnaire survey.

This study aimed to elucidate gender differences in dietary intake of rural Bangladeshi adults. A food frequency questionnaire (FFQ) survey using 15 food/dish items, together with anthropometric measurements, was conducted for 230 adults and adolescents (95 males and 135 females). To estimate the portion sizes of these foods/dishes, the samples consumed by 25 subjects were weighed. The FFQ revealed that rice was eaten two to three times (or more) per day by 98% of the subjects, providing nearly 60% of energy for both sexes. Puri (fried bread), meats, eggs, pulses, milk, fresh vegetables, fruits, tea with milk and sugar, and soft drinks were consumed more frequently by males. Males' larger portion sizes of rice, fish dish, potato dish, and vegetable dish resulted in larger daily energy intake per body weight in males (235 +/- 41 kJ/kg) than in females (161 +/- 28 kJ/kg). Despite males' larger energy intake, the proportion of chronically energy deficient persons (<18.5 kg/m2 in body mass index) was similar between males (35.8%) and females (37.8%), attributing to males' larger energy expenditure. Females' less-frequent consumption of nutritious foods and smaller energy intake were considered vulnerable to micronutrient deficiency.

Adolescent↗
PubMed2006

The glycemic load estimated from the glycemic index does not differ greatly from that measured using a standard curve in healthy volunteers.

Glycemic load (GL) is calculated indirectly as glycemic index (GI) times the weight of available carbohydrate. Alternatively, GL may be measured directly using a standard glucose curve. The purpose of this study was to test the agreement between GL values obtained using direct and indirect methods of measurement in 20 healthy volunteers. A standard curve in which glucose dose was plotted against blood glucose incremental area under the curve (iAUC) was generated using beverages containing 0, 12.5, 25, 50, and 75 g glucose. The GI and available carbohydrate content of 5 foods were measured. The foods (white bread, fruit bread, granola bar, instant potato, and chickpeas) were consumed in 3 portion sizes, yielding 15 food/portion size combinations. GL was determined directly by relating the iAUC of a test food to the glucose standard curve. For 12 of 15 food/portion size combinations, GL determined using GI x available carbohydrate did not differ from GL measured from the standard curve (P > 0.05). For 3 of the test products (100 g white bread, and 100- and 150-g granola bars), GI x available carbohydrate was higher than the direct measure. Benefits of the direct measure are that the method does not require testing for available carbohydrate and it allows portion sizes to be tested. For practical purposes, GI x available carbohydrate provided a good estimate of GL, at least under circumstances in which available carbohydrate was measured, and GI and GL were tested in the same group of people.

Blood Glucose↗
PubMed2001

Underreporting of energy intake in repeated 24-hour recalls related to gender, age, weight status, day of interview, educational level, reported food intake, smoking habits and area of living.

OBJECTIVE: The aims of the present study were (1) to evaluate the degree to which underreporting of energy intake by repeated 24-hour recalls was related to gender, age, weight status, day of interview, educational level, smoking habits and area of living, and (2) to compare the dietary characteristics of underreporters with those of others. DESIGN: Cross-sectional study. Ten 24-hour recalls were performed during a one-year period. SETTING: The Västerbotten intervention programme of cardiovascular disease and diabetes in Northern Sweden. SUBJECTS: Ninety-four men and 99 women in four age groups: 30, 40, 50 and 60 years. RESULTS: The prevalence of men and women with a food intake level (FIL; reported energy intake divided by estimated basal metabolic rate) below 1.2 was 44% and 47%, respectively. The youngest age group had higher FIL values than the oldest age group for both men (1.5 versus 1.1) and women (1.4 versus 1.1). The prevalence and magnitude of underreporting were directly related to body mass index (BMI; correlation coefficient: -0.47 (men) and -0.55 (women)). Smokers had a lower FIL value (1.1) than non-smokers (1.3). The nutrient density was lower for the group with high FIL values for protein and calcium and higher for fat and sucrose. The upper FIL group often had higher intake frequencies and larger portion sizes than the lower FIL group. CONCLUSIONS: Underreporting of energy intake is prevalent when 24-hour recalls are used, but the prevalence differs between sub-groups in the population. BMI was the main predictor of underreporting but also old age and smoking seem to contribute in this aspect. Socially desirable food items were not underreported to the same extent as socially undesirable food items. The intake frequencies and portion sizes partly explained the differences in FIL.

Adult↗
PubMed2005

Using smart card technology to monitor the eating habits of children in a school cafeteria: 1. Developing and validating the methodology.

OBJECTIVE: The aim of the study was to test the feasibility of using smart card technology to track the eating behaviours of nearly a thousand children in a school cafeteria. METHODS: Within a large boys' school a smart card based system was developed that was capable of providing a full electronic audit of all the individual transactions that occurred within the cafeteria. This dataset was interfaced to an electronic version of the McCance and Widdowson composition of foods dataset. The accuracy of the smart card generated data and the influence of portion size and wastage were determined empirically during two 5-day trials. RESULTS: The smart card system created succeeded in generating precise data on the food choices made by hundreds of children over an indefinite time period. The data was expanded to include a full nutrient analysis of all the foods chosen. The accuracy of this information was only constrained by the limitations facing all food composition research, e.g. variations in recipes, portion sizes, cooking practices, etc. Although technically possible to introduce wastage correction factors into the software, thereby providing information upon foods consumed, this was not seen as universally practical. CONCLUSION: The study demonstrated the power of smart card technology for monitoring food/nutrient choice over limitless time in environments such as school cafeterias. The strengths, limitations and applications of such technology are discussed.

Child↗
PubMed2002

A methodological report from the Malmö Diet and Cancer study: development and evaluation of altered routines in dietary data processing.

BACKGROUND: In the Malmö Diet and Cancer study, information on dietary habits was obtained through a modified diet history method, combining a 7-day menu book for cooked meals and a diet questionnaire for foods with low day-to-day variation. Half way through the baseline data collection, a change of interview routines was implemented in order to reduce interview time. METHODS: Changes concentrated on portion-size estimation and recipe coding of mixed dishes reported in the menu book. All method development and tests were carefully monitored, based on experiential knowledge, and supplemented with empirical data. A post hoc evaluation study using "real world" data compared observed means of selected dietary variables before and after the alteration of routines handling dietary data, controlling for potential confounders. RESULTS: These tests suggested that simplified coding rules and standard portion-sizes could be used on a limited number of foods, without distortions of the group mean nutrient intakes, or the participants' ranking. The post hoc evaluation suggested that mean intakes of energy-adjusted fat were higher after the change in routines. The impact appeared greater in women than in men. CONCLUSIONS: Future descriptive studies should consider selecting subsets assessed with either method version to avoid distortion of observed mean intakes. The impact in analytical studies may be small, because method version and diet assistant explained less than 1 percent of total variation. The distribution of cases and non-cases across method versions should be monitored.

Journal Article↗
PubMed2004

Assessment of the influence of energy under-reporting on intake estimates of four food additives.

Under-reporting has been identified as an important source of uncertainty in food chemical exposure assessments. The objective of the present study was to assess the influence of under-reporting on food additive intake estimates. Dietary survey data were derived from the North-South Ireland Food Consumption Survey (2001). Data from the Republic of Ireland (n = 958) were used. Energy under-reporters were identified using a ratio of energy intakes to estimated basal metabolic rate. First, food categories (n = 26) included in an assessment of exposure of four food additives were created and patterns of food intakes (i.e. likelihood of consumption, frequency of consumption and reported portion size) between acceptable and under-reporters compared. Second, for each food additive, deterministic intake estimates for the total sample (i.e. acceptable and under-reporters), under-reporters and acceptable reporters were calculated and compared. Differential reporting of the majority of food categories between acceptable and under-reporters was recorded. Under-reporters were less likely to record the consumption of a given food and more likely to under-report the frequency of consumption and portion size compared with acceptable reporters. Food additive intake estimates amongst acceptable reporters were higher than corresponding intake estimates amongst the total sample of reporters and amongst under-reporters. With the exception of one food additive (erythrosine), ratios of upper percentile additive intakes amongst acceptable reporters to corresponding intake estimates amongst the total sample of reporters did not exceed 1.06 when results were expressed as total population or consumer-only intakes. Findings illustrated that energy under-reporting does not materially influence estimates of food additive exposure based on the four food additives studied. However, a number of situations were identified where the under-reporting might exert a more significant impact on resulting exposure estimates.

Bixaceae↗
PubMed1994

Self-administered food frequency questionnaire: the effect of different designs on food and nutrient intake estimates.

BACKGROUND: Our objective was to determine the possible influence that different designs of a food frequency questionnaire might have on food, energy and nutrient intake estimates. METHODS: A population-based survey included 6783 women, 40-70 years old, living in central Sweden. Using a factorial study design, we compared eight different types of questionnaire covering combinations of three factors: increasing/decreasing frequency categories; addition of portion sizes; and addition of non-dietary questions. All questionnaires included the same list of 60 food items. One of the eight questionnaires was mailed to each subject according to a random assignment. The overall response rate was 77%. RESULTS: Compared with increasing frequencies, decreasing order of frequency categories entailed 3-11% higher estimates of mean intake for 7 of 14 food groups, 4% higher estimates for energy and 3-6% higher estimates for 13 of 18 nutrients. Addition of portion sizes had heterogeneous effects, both on dietary items (e.g. from -30% decrease for eggs to +76% increase for coffee) and on calculated nutrients (from -7% for beta-carotene to +19% for vitamin C). The inclusion of some additional non-dietary questions did not influence the estimated mean intake of any food or nutrient. CONCLUSIONS: The results of this study have implications for the design of questionnaires and for pooled analyses in nutritional epidemiology, when different food questionnaires are used.

Adult↗
PubMed2004

Modulatory factors in the effect of energy density on energy intake.

The effect of energy density (ED) on energy intake (EI) has been assessed in short-term and long-term experiments. In the short term, it was found that ED affects EI directly in situations when the subjects cannot estimate the ED of the food; then subjects mainly monitor the weight of the food ingested. In the long term, the effects of ED on EI are modulated. Average daily EI appears to be related to ED of the food and drinks when ED is determined by specific macronutrients, but not when ED is only determined by the weight of water. Thus, the short-term effect ED has on EI cannot be extrapolated to the long term, because a possible dominating effect of the weight of water determining ED undoes the relationship of ED with EI. Moreover, in the long-term portion sizes are used to compensate for correctly estimated ED, resulting in less variation in EI than ED alone would imply. Finally, dietary restraint compensates for the effect of a relatively high ED on daily EI, whereas dietary unrestraint compensates for the effect of relatively low ED on daily EI. We conclude that the short-term effect of ED on EI is modulated by the effect of water on ED, and compensated for by the effect of dietary restraint and adapted portion sizes.

Body Weight↗
PubMed2004

Effects of energy density of daily food intake on long-term energy intake.

An important question that has been raised recently is whether it is mainly the energy density (ED) of the food consumed or its macronutrient composition that determines daily energy intake (EI). In this scope, the effect of ED on EI has been assessed in short-term as well as long-term experiments. Over the short term, i.e., during a meal, it was found that ED affects EI directly; then subjects mainly monitor the weight of the food ingested. Over the long term, the effects of ED on EI are modulated. Average daily energy intake (ADEI) does not only consist of meals but also includes snacks and drinks. ADEI appears to be related to ED of the food and drinks where ED is at least determined by specific macronutrients (primarily fat and carbohydrate), but not when ED is determined only by the weight of water. With respect to the separate effects of the ED of foods and of drinks on ADEI, only ED from foods had a significant relationship with total EI. Moreover, during daily food intake, subjects seem to adapt their portion sizes to estimated EDs. Long-term studies have shown that dietary restraint compensates for the effect of increases in ED on ADEI, whereas unrestrained eaters compensate for the effect of decreases in ED on ADEI. In conclusion, ED determines short-term EI. This cannot be extrapolated to the long term because only the ED of food, and not the ED of drinks, determines total EI. In addition, over the long term, the short-term effect is modulated by dietary restraint and adapted portion sizes. ED is not a universal concept that determines EI, yet rather a characteristic of the macronutrients: mainly fat and carbohydrate contributing to variation in EI.

Beverages↗
PubMed2002

The antioxidant activity of regularly consumed fruit and vegetables reflects their phenolic and vitamin C composition.

Recent studies are emphasising the importance and putative modes of action of specific flavonoids as bioactive components of the diet in in vivo and in vitro models. Thus, it is important to have a clear idea of the major phenolic families of which fruit and vegetables are comprised and the levels contained therein. Regularly consumed fruit and vegetables of mixed varieties available on the UK market were analysed for the composition of the major individual phenolic components. The total phenolic content (applying the Folin assay) and the vitamin C levels were also determined. The antioxidant capacities of aqueous/methanolic extracts were comparatively assessed using the TEAC (Trolox Equivalent Antioxidant Capacity), the FRAP (Ferric Reducing Ability of Plasma) and ORAC (Oxygen Radical Absorbance Capacity) assays, which comprise contributions from polyphenols, simple phenols and the ascorbate component. The results were calculated in terms of 100 g fresh weight (FW) uncooked portion sizes. Fruit and vegetables rich in anthocyanins (e.g. strawberry, raspberry and red plum) demonstrated the highest antioxidant activities, followed by those rich in flavanones (e.g. orange and grapefruit) and flavonols (e.g. onion, leek, spinach and green cabbage), while the hydroxycinnamate-rich fruit (e.g. apple, tomato, pear and peach) consistently elicited the lower antioxidant activities. The TEAC, FRAP and ORAC values for each extract were relatively similar and well-correlated with the total phenolic and vitamin C contents. The antioxidant activities (TEAC) in terms of 100 g FW uncooked portion size were in the order: strawberry>> raspberry = red plum >> red cabbage >>>grapefruit = orange > spinach > broccoli > green grape approximately/= onion > green cabbage > pea > apple > cauliflower tomato approximately/= peach=leek > banana approximately/= lettuce.

Anthocyanins↗
PubMed2001

Foodservice yield and fabrication times for beef as influenced by purchasing options and merchandising styles.

Selected beef subprimals were obtained from fabrication lines of three foodservice purveyors to assist in the development of a software support program for the beef foodservice industry. Subprimals were fabricated into bone-in or boneless foodservice ready-to-cook portion-sized cuts and associated components by professional meat cutters. Each subprimal was cut to generate mean foodservice cutting yields and labor requirements, which were calculated from observed weights (kilograms) and processing times (seconds). Once fabrication was completed, data were analyzed to determine means and standard errors of percentage yields and processing times for each subprimal. Subprimals cut to only one end point were evaluated for mean foodservice yields and processing times, but no comparisons were made within subprimal. However, those traditionally cut into various end points were additionally compared by cutting style. Subprimals cut by a single cutting style included rib, roast-ready; ribeye roll, lip-on, bone-in; brisket, deckle-off, boneless; top (inside) round; and bottom sirloin butt, flap, boneless. Subprimals cut into multiple end points or styles included ribeye, lip-on; top sirloin, cap; tenderloin butt, defatted; shortloin, short-cut; strip loin, boneless; top sirloin butt, boneless; and tenderloin, full, side muscle on, defatted. Mean yields of portion cuts, and mean fabrication times required to manufacture these cuts differed (P < 0.05) by cutting specification of the final product. In general, as the target portion size of fabricated steaks decreased, the mean number of steaks derived from any given subprimal cut increased, causing total foodservice yield to decrease and total processing time to increase. Therefore, an inverse relationship tended to exist between processing times and foodservice yields. With a method of accurately evaluating various beef purchase options, such as traditional commodity subprimals, closely trimmed subprimals, and pre-cut portion steaks in terms of yield and labor cost, foodservice operators will be better equipped to decide what option is more viable for their operation.

Animals↗
PubMed1998

Adaptation of a food frequency questionnaire to assess diets of Puerto Rican and non-Hispanic adults.

To study issues of diet and health among Hispanic adults living in the northeastern United States, the authors adapted a version of the National Cancer Institute (NCI)/Block food frequency questionnaire. Foods that contributed to nutrient intake of Puerto Rican adults in the Hispanic Health and Nutrition Examination Survey (HHANES) were ranked to identify items to be added to the food list. Portion sizes were compared across HHANES and the Second National Health and Nutrition Examination Survey (NHANES II) to assess the adequacy of the assumed values. Within line items, frequencies of consumption of individual foods were ranked and these data were used to adjust the weighting factors within the database. To test the revised form, 24-hour recalls were collected from 90 elderly Hispanics and 35 elderly non-Hispanic whites. These data were coded into the original and revised food frequency forms and nutrient intake results were compared with recall results by paired t-test, and by Pearson and intraclass correlations. Added foods include plantains, avocado, mango, cassava, empanadas, and custard. Portion sizes differed significantly between HHANES and NHANES II, and were left open-ended. Estimated mean nutrient intakes and correlations with recall data were lower with the original versus the revised form. The authors conclude that the use in minority populations of food frequency questionnaires developed for the general population is likely to result in biased estimates of intake unless modifications are made in the questionnaires.

Aged↗
PubMed2002

Position of the American Dietetic Association: total diet approach to communicating food and nutrition information.

It is the position of the American Dietetic Association that all foods can fit into a healthful eating style. The ADA strives to communicate healthful eating messages to the public that emphasize the total diet, or overall pattern of food eaten, rather than any one food or meal. If consumed in moderation with appropriate portion size and combined with regular physical activity, all foods can fit into a healthful diet. Public policies that support the total diet approach include Reference Dietary Intakes, Food Guide Pyramid, Dietary Guidelines for Americans, Nutrition Labeling and Healthy People 2010. The value of a food should be determined within the context of the total diet because classifying foods as "good" or "bad" may foster unhealthy eating behaviors. Eating practices are influenced by taste and food preferences, concerns about nutrition and weight control, physiology, lifestyle, environment, and food product safety. To increase the effectiveness of nutrition education in promoting sensible food choices, dietetics professionals plan communications and educational programs that utilize theories and models related to human behavior. Communication campaigns/programs should implement an active, behaviorally focused approach within the larger context of food choices. Nutrition confusion can be reduced by emphasizing moderation, appropriate portion size, balance and adequacy of the total diet over time, the importance of obtaining nutrients from foods, and physical activity.

Advertising↗
PubMed2004

The more food young adults are served, the more they overeat.

Young and Nestle suggested that the increase in the portion size of food products evident in the United States during the past 20 years may be responsible for the epidemic of overweight and obesity. They based their conclusion on statistical correlations. The purpose of the present study was to provide experimental evidence to support their proposal. Cornell undergraduate students were given access to a buffet lunch on Monday, Wednesday, and Friday and were told this was a test of flavor enhancers. They were instructed to eat as much or as little as they wanted. On the same days of the following week, the subjects were divided into 3 groups. Each group was served either 100%, 125%, or 150% of the amount of food they had consumed the previous week. When larger amounts were served, significantly greater amounts of food were consumed. Each of the 4 foods that comprised the meal (soup, pasta, breadsticks, ice cream) increased significantly in proportion to the portion size. The data clearly support the hypothesis proposed by Young and Nestle and support the powerful role that environment plays in determining energy intake and potential increases in body weight.

Adult↗