amali 1

to all 3rd sem (jan 08) student,

1) attach here are guideline for 24-hr recall and food weighing method

2) the full report need to be submitted by 1700 4th feb 09.

regards,

En. Faizal

OBJECTIVE

1. The main purpose of this study was to assess individual food intake by using the dietary assessment as a tool to estimate nutrient intake during meals and snacks.
2. To estimate the nutrient intake contains all the nutrient individual need per day.
3. To determine whether nutrient intake requirement were achieved by means of food intake besides assessing individual nutrition
4. Give experience to student, learn how to record the dietary intake by using:-

a) Weighed intake and diet 4 software program (Tee et.al 1997)

b) 24-hour recall and diet 4 software Program (Tee et.al 1997)

c) Food Frequency Questioner (FFQ) and diet 4 Software program (Tee et.al 1997)

5. To compare the individual nutrient data with Recommended Nutrient Intake (RNI) for Malaysian (NCFFN 2005)

3.0 METHODOLOGY

3.1 Weight Food Record (WFR) Method

1. Make sure that the weighing bowl is clean and the scale panel is showing ‘0’, if not press ‘TARE’. Record all food and drinks that you have consumed for 3 days (2 weekdays and 1 weekend) in the food record form. Use separate form for each day.
2. Fill the weighing bowl with the food you wanted to weigh and record their weight. Weigh each food and drinks consumed accurately. All ingredient used in a dish should be recorded in detail as well.
3. To add other food and weight them on the same bowl, repeat step 1 and 2.
4. Please clean the weighing bowl after using them.
5. Calculate nutrient intake using diet 4 software for your food intake as recorded in the food record form

3.2 24-Hour Recall Method

In the dietary recall method, a trained interviewer asks the respondent to recall in detail all the food and drink consumed during a period of time in the recent past to obtain detailed and accurate information about the food intake. Then interviewer must record all the information then later coding and analysis. In addition to recording responses, the interviewer helps the respondent remember all that was consumed during the period in question and assists the respondent in estimating portion size of food consumed. A common technique of the 24-hour recall is to begin by asking what the respondent first ate or drank on last awakening. The recall proceeds from the morning of present day to the current moment. After the interview, the recall is checked for mistakes or omissions. The recall can then be analyzed using a computerized diet analysis program. Most program allow to enter the name of the food into the computer and the select the appropriate method of preparation, serving size, and number of serving from the list of choices displayed on the computer screen. In some instances however, each food may have to code using a unique number or code that indentifies each food. The 24-hour recall is probably the most commonly used techniques for measuring diet. Consequently, it is important that health professionals involved in nutritional assessment understand, practice and master this technique.

Example of proper interview techniques:-

• You must introduce your self (your name, who are you)
• Than you must inform the purpose of counseling.
• Listening without prejudices (avoid giving comment the food habits of subjects before all information have been gathered).
• Make sure subject is comfortable
• Jot down all types and amount of intakes of subjects
• Always ask open- ended question
• Use household measurement (cup, bowls, glasses, and spoon) geometric shapes (circles, triangles) and food labels.

3.3 Food Frequency Questionnaire (FFQ) Method

1. The FFQ will distribute by lecture, and the students must complete the questioner were given.
2. Dietary intake assessing by a self-administered, semi-quantitative FFQ based on a questionnaire designed for use in the Universiti Kebangsaan Malaysia (UKM). The questionnaire consisted of 137 items of specific foods or food groups.
3. There contain the frequency of consumption of the specified serving sizes based on household measures (e.g. cups, spoons) and natural units (e.g. 1 slice bread)
4. Additional questions on the FFQ collected information on the trimming of visible fat from meat, frequency of fried food at home and fried takeaway food and specific types of fats and oils used on bread, vegetables and in cooking.
5. Questions on the use of self-prescribed nutritional supplements were also included. Subjects were asked to recall their frequency of consumption of food items over the preceding 1 month.
6. Average daily intake was calculated by: Weight of food (g) per day = intake frequency (conversion factor) x serving size x weight of food per serving (g).