OBJECTIVE: To compare qualitative descriptions of the same food items eaten by different persons using 24-hour dietary recall interviews. DESIGN: Eleven pairs of subjects were interviewed twice using 24-hour dietary recalls such that each member of the pair described the same day's foods. Each pair shared a home and ate at least 2 meals together daily. After each interview, subjects were asked to identify the foods reported during the interview that they observed the other member of their pair consuming and to note when a particular food was the only item of that type available in the house. Qualitative descriptions of the foods were compared, differences in descriptions were noted, and calculations were made of the potential energy error produced if a subject erred in reporting a food item. SUBJECTS/ SETTING: Subjects were randomly selected from a database of persons who have participated in other studies at the Beltsville Human Nutrition Research Center. Ten pairs were husbands and wives and 1 pair was sisters. Each pair reported eating at least 2 meals per day together. Dietary recall interviews were done at the Research Center and were conducted by a trained dietitian in a quiet room free of distractions. RESULTS: Discrepancies in qualitative food descriptions were identified for every subject pair interviewed. Men were found to be more likely to omit food items than women, snack items were more likely to be omitted than meal items, meat items were likely to be described inaccurately, and first interviews were likely to contain more errors than second interviews. APPLICATIONS/ CONCLUSIONS: This analysis shows which types of food items are most likely to be omitted or inaccurately described, and that dietetics professionals may improve the accuracy of dietary intake interviews by asking questions related to meat, milk, and snacks very carefully. The analysis also showed reductions in recall inconsistencies from the first recall to the second recall, suggesting that the learning associated with repeated interviews may be helpful in accurately identifying what a person consumes.
OBJECTIVE: To compare qualitative descriptions of the same food items eaten by different persons using 24-hour dietary recall interviews. DESIGN: Eleven pairs of subjects were interviewed twice using 24-hour dietary recalls such that each member of the pair described the same day's foods. Each pair shared a home and ate at least 2 meals together daily. After each interview, subjects were asked to identify the foods reported during the interview that they observed the other member of their pair consuming and to note when a particular food was the only item of that type available in the house. Qualitative descriptions of the foods were compared, differences in descriptions were noted, and calculations were made of the potential energy error produced if a subject erred in reporting a food item. SUBJECTS/ SETTING: Subjects were randomly selected from a database of persons who have participated in other studies at the Beltsville Human Nutrition Research Center. Ten pairs were husbands and wives and 1 pair was sisters. Each pair reported eating at least 2 meals per day together. Dietary recall interviews were done at the Research Center and were conducted by a trained dietitian in a quiet room free of distractions. RESULTS: Discrepancies in qualitative food descriptions were identified for every subject pair interviewed. Men were found to be more likely to omit food items than women, snack items were more likely to be omitted than meal items, meat items were likely to be described inaccurately, and first interviews were likely to contain more errors than second interviews. APPLICATIONS/ CONCLUSIONS: This analysis shows which types of food items are most likely to be omitted or inaccurately described, and that dietetics professionals may improve the accuracy of dietary intake interviews by asking questions related to meat, milk, and snacks very carefully. The analysis also showed reductions in recall inconsistencies from the first recall to the second recall, suggesting that the learning associated with repeated interviews may be helpful in accurately identifying what a person consumes.
Authors: James R Hébert; Thomas G Hurley; Susan E Steck; Donald R Miller; Fred K Tabung; Karen E Peterson; Lawrence H Kushi; Edward A Frongillo Journal: Adv Nutr Date: 2014-07-14 Impact factor: 8.701
Authors: Gabrielle M Turner-McGrievy; Michael D Wirth; Nitin Shivappa; Caroline G Dunn; Anthony Crimarco; Thomas G Hurley; Delia S West; James R Hussey; James R Hébert Journal: Clin Nutr ESPEN Date: 2019-03-01
Authors: Lindsey P Smith; Jenna Hua; Edmund Seto; Shufa Du; Jiajie Zang; Shurong Zou; Barry M Popkin; Michelle A Mendez Journal: Asia Pac J Clin Nutr Date: 2014 Impact factor: 1.662
Authors: Yunsheng Ma; Barbara C Olendzki; Sherry L Pagoto; Thomas G Hurley; Robert P Magner; Ira S Ockene; Kristin L Schneider; Philip A Merriam; James R Hébert Journal: Ann Epidemiol Date: 2009-08 Impact factor: 3.797
Authors: Claire M Timon; Katie Evans; Laura Kehoe; Richard J Blain; Albert Flynn; Eileen R Gibney; Janette Walton Journal: Nutrients Date: 2017-04-25 Impact factor: 5.717