Validity of Digital Photographic Images for Dietary Assessment of Participants with Low Frequency of Home-Made Meal Intake.

IF 1.1 4区 医学 Q4 NUTRITION & DIETETICS
Tomomi Nagahata, Maki Igarashi, Yuko Mekata, Yuki Kokubo, Naoki Takayanagi, Noriko Suzuki-Kemuriyama, Haruhide Udagawa, Sosuke Amano, Kiyoharu Aizawa, Yoko Yamakata, Hisanori Kato
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Abstract

It is important to clarify the factors that cause errors when calculating nutrient and food group intake using dietary surveys. This study aimed to clarify the characteristics of errors in nutrient and food group intake among those who ate out and those who consumed ready-made meals when they recorded their meals using photographic and weighing methods. In October 2020, 38 second- and third-year students who were enrolled in dietitian training programs at two Japanese universities were asked to record their meals using both photographic and weighed records. Nutrient calculations were performed from the dietary records of both methods, and data from 29 subjects (all female) for whom 4-d dietary records were obtained were analyzed. The subjects were divided into two groups (high and low frequency of home-made meals) based on the median number of home-made meals, and a correlation analysis of the nutritional calculations obtained using both methods was performed. The results showed that most nutrient and food group intake levels were correlated (Spearman's correlation coefficient r=0.6-0.9) for both the high and low frequency of home-made meals. However, no correlation was found for "seasonings and spices" or their component "salt" in the low frequency of home-made meals group, indicating that there are errors in the nutritional calculations, especially for salt. It is thought that errors occurred for both the recorder and the nutrition calculator during the survey of meals eaten out; therefore, it is necessary to consider how to minimize errors before dietary surveys.

数字摄影图像对低频率家庭膳食摄入参与者膳食评估的有效性。
在使用膳食调查计算营养和食物组摄入量时,澄清导致错误的因素是很重要的。这项研究的目的是澄清那些在外面吃饭的人和那些吃现成饭菜的人,当他们用摄影和称重的方法记录他们的饮食时,营养和食物组摄入的错误特征。2020年10月,38名在日本两所大学参加营养师培训项目的二年级和三年级学生被要求使用照片和称重记录他们的饮食。根据两种方法的饮食记录进行营养计算,并分析29名获得4 d饮食记录的受试者(均为女性)的数据。根据自制饭菜次数的中位数,将研究对象分为自制饭菜频率高、频率低两组,并对两种方法得出的营养计算结果进行相关性分析。结果表明,无论是在家做饭的频率高还是频率低,大多数营养物质的摄入水平都与食物组的摄入水平相关(Spearman相关系数r=0.6-0.9)。然而,在家做饭频率低的一组中,没有发现“调味料和香料”及其成分“盐”的相关性,这表明在营养计算中存在错误,特别是对盐的计算。据认为,在外出就餐的调查中,记录仪和营养计算器都出现了错误;因此,有必要在膳食调查前考虑如何将误差降到最低。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
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来源期刊
CiteScore
1.80
自引率
6.20%
发文量
63
审稿时长
6-12 weeks
期刊介绍: The Journal of Nutritional Science and Vitaminology is an international medium publishing in English of original work in all branches of nutritional science, food science and vitaminology from any country. Manuscripts submitted for publication should be as concise as possible and must be based on the results of original research or of original interpretation of existing knowledge not previously published. Although data may have been reported, in part, in preliminary or abstract form, a full report of such research is unacceptable if it has been or will be submitted for consideration by another journal.
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