在线饮食评估工具(“博登餐盘”)与24小时饮食召回的比较

IF 0.4 4区医学 Q4 NUTRITION & DIETETICS

Topics in Clinical Nutrition Pub Date : 2022-07-01 DOI:10.1097/TIN.0000000000000288

E. Bessell, Alice Meroni, Nyssa Jualim, N. Fuller

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引用次数: 1

摘要

我们将在线饮食评估工具“博登餐盘”与24小时召回进行了比较。42名体重指数为25 kg/m2或以上的成年人在“博登食品板”上完成了2至3天的摄入，2名营养师24小时召回。两种方法在能量、常量营养素和微量营养素方面的平均差异主要没有统计学意义。除了蛋白质和铁的摄入外，两种方法之间观察到中等到高度的相关性。能量、碳水化合物、脂肪和蛋白质的Bland-Altman图表明，这两种方法之间的一致性范围很广。“博登餐盘”可与24小时召回相媲美，但协议范围很广。

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Comparison of an Online Dietary Assessment Tool (the “Boden Food Plate”) With 24-Hour Dietary Recalls

We compared the “Boden Food Plate,” an online dietary assessment tool, with 24-hour recalls. Forty-two adults with body mass index of 25 kg/m2 or more completed 2 to 3 days' intake on the “Boden Food Plate” and 2 dietitian-administered 24-hour recalls. The mean differences between the 2 methods for energy, macronutrients, and micronutrients were predominantly not statistically significant. Moderate to high correlation was observed between the 2 methods, with the exception of protein and iron intakes. Bland-Altman plots for energy, carbohydrates, fat, and protein indicated wide limits of agreement between the 2 methods. The “Boden Food Plate” is comparable with 24-hour recall but with wide limits of agreement.

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来源期刊

Topics in Clinical Nutrition NUTRITION & DIETETICS-

CiteScore

0.90

自引率

20.00%

发文量

期刊介绍： Topics in Clinical Nutrition (TICN) is a peer-reviewed, quarterly journal designed as a resource for the continuing education and clinical practice of dietitians and nutritionists. Each issue addresses topics of interest primarily to dietitians and nutritionists, students and interns in professional training programs and other health care personnel involved in the nutritional care of patients. Articles include translational research reports (work that applies new knowledge to practical effect), practice projects, evidence-based literature reviews, case studies and book reviews, and articles that highlight education theory and applied research which share the tools and techniques of nutrition and dietetics education.