A Oenema

AA Welch

CC Georgiou

D- Wang

DG Altman

DoH (UK Department of Health)

E Brunner

EH Spencer

Fiona Comrie

Food Standards Agency

Food Standards Agency, Institute of Food Research

G Fregapane

Geraldine McNeill

J Macdiarmid

JK Croll

JM Bland

KW Cullen

L Henderson

LF Masson

Lindsey F Masson

M Nelson

M Von Post-Skagegard

N Raper

National Statistics Online

NS Joo

R Farzanfar

S Eaker

SA Bingham

SH Kelder

The Scottish Office Department of Health

TR Eng

W Kroeze

Nutrition Journal

English

PubMed

Crossref

A novel online Food Recall Checklist for use in an undergraduate student population: a comparison with diet diaries

Springer - Publisher Connector

Abstract Background University students are commonly overlooked when diet of populations is measured and there is a lack of comprehensive dietary assessment in whole university student populations. To measure diet of undergraduate students, a new online 121-item Food Recall Checklist (FoRC) was designed as an alternative to a non-weighed record (food diary). This article reports the comparison between the new dietary assessment method (FoRC) and the food diary as a measure of energy (kJ), fat (g), Non-Starch Polysaccharide (NSP) (g), fruit and vegetables (g), breakfast cereal (g) and bread (g) and alcohol (units) intake. Methods Fifty-three students at the University of Aberdeen completed four days of FoRC then four days food diary. Median agreement and correlation between the two methods was assessed for foods and nutrients using the Spearman's rank correlation co-efficient and the Wilcoxon signed ranks test. Agreement between FoRC and food diary was assessed using the Bland-Altman method. Results The mean time taken to complete FoRC for one day was 7.4 minutes. Intakes of fat (g and % food energy), NSP and bread were similar between FoRC and the food diary. Median energy intake was 8185 kJ in the food diary and 8007 kJ in FoRC. However, FoRC recorded significantly lower intakes of energy and alcohol and significantly higher intakes of fruit and vegetables and breakfast cereal compared with the food diary. There was considerable variation in agreement between methods at the individual level. For all variables except alcohol and percentage energy from fat, correlation co-efficients were statistically significant and greater than 0.5. Conclusion At the group level, four days of FoRC showed good median agreement with the food diary and there was high correlation between methods for most foods and nutrients. This suggests that this novel method of assessing diet can provide a useful alternative for assessing group mean intakes but that individual intakes may need to be interpreted with care.</p

Masson Lindsey F

Comrie Fiona

McNeill Geraldine

Directory of Open Access Journals

Comrie, Fiona

Masson, Lindsey F

McNeill, Geraldine

Aberdeen University Research

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https://aura.abdn.ac.uk/bitstream/2164/2242/1/Fiona_Comrie_s_paper.pdf

A novel online food recall checklist for use in an undergraduate student population : a comparison with diet diaries

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Springer - Publisher Connector

Directory of Open Access Journals

Aberdeen University Research

Springer - Publisher Connector