A Food Photograph Series for Identifying Portion Sizes of Culturally Specific Dishes in Rural Areas with High Incidence of Oesophageal Cancer

Lombard, Martani J; Steyn, Nelia P.; Burger, Hester; Charlton, Karen E; Senekal, Marjanne

doi:10.3390/nu5083118

Cited by 17 publications

(20 citation statements)

References 15 publications

(24 reference statements)

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“…The QFFQ comprised 21 maize-based cultural specific food items and beverages and was accompanied by a portion size food photograph series [11,12]. The recall period of the QFFQ was the past month and response categories included “less than once a month”, “amount per month”, “amount per week” and “amount per day”.…”

Section: Methodsmentioning

confidence: 99%

Application and interpretation of multiple statistical tests to evaluate validity of dietary intake assessment methods

Lombard

Steyn

Charlton

et al. 2015

Nutr J

Self Cite

165

278

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BackgroundSeveral statistical tests are currently applied to evaluate validity of dietary intake assessment methods. However, they provide information on different facets of validity. There is also no consensus on types and combinations of tests that should be applied to reflect acceptable validity for intakes. We aimed to 1) conduct a review to identify the tests and interpretation criteria used where dietary assessment methods was validated against a reference method and 2) illustrate the value of and challenges that arise in interpretation of outcomes of multiple statistical tests in assessment of validity using a test data set.MethodsAn in-depth literature review was undertaken to identify the range of statistical tests used in the validation of quantitative food frequency questionnaires (QFFQs). Four databases were accessed to search for statistical methods and interpretation criteria used in papers focusing on relative validity. The identified tests and interpretation criteria were applied to a data set obtained using a QFFQ and four repeated 24-hour recalls from 47 adults (18–65 years) residing in rural Eastern Cape, South Africa.Results102 studies were screened and 60 were included. Six statistical tests were identified; five with one set of interpretation criteria and one with two sets of criteria, resulting in seven possible validity interpretation outcomes. Twenty-one different combinations of these tests were identified, with the majority including three or less tests. Coefficient of correlation was the most commonly used (as a single test or in combination with one or more tests). Results of our application and interpretation of multiple statistical tests to assess validity of energy, macronutrients and selected micronutrients estimates illustrate that for most of the nutrients considered, some outcomes support validity, while others do not.ConclusionsOne to three statistical tests may not be sufficient to provide comprehensive insights into various facets of validity. Results of our application and interpretation of multiple statistical tests support the value of such an approach in gaining comprehensive insights in different facets of validity. These insights should be considered in the formulation of conclusions regarding validity to answer a particular dietary intake related research question.

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Section: Methodsmentioning

confidence: 99%

Application and interpretation of multiple statistical tests to evaluate validity of dietary intake assessment methods

Lombard

Steyn

Charlton

et al. 2015

Nutr J

Self Cite

165

278

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show abstract

“…We developed and field tested a novel method to derive portion size distributions for the purpose of developing low cost and simple portion size estimation tools, such as food photo atlases, for use in large-scale dietary surveys. The systematic nature of this method represents an improvement on those reported in the literature for similar use, as previous methods have been largely qualitative in nature, and/or the level of representativeness of the usual range of foods consumed by the target population is questionable [6,9,10,12,14,16].…”

Section: Discussionmentioning

confidence: 99%

“…In the absence of pre-existing data, portion size ranges have been deduced by various means, such as by 66 adapting from local reference data (e.g., dietary guidelines and nationally established standard serving 67 sizes), consulting experts in the catering industry, qualitative consultation with households [9][10][11], or 68 deriving a medium portion size from existing survey data but applying fixed ratios to derive small and 69 large portion sizes [9,12]. In some studies to develop and validate food photo atlases, either very scant or 70 no information was provided on how graduated portion sizes were derived [10,13,14], confirming that 71 this methodological step is often overlooked.…”

mentioning

confidence: 99%

“…In some studies, mean portion sizes were determined in small surveys where householders were asked to 75 demonstrate usual portion sizes for different foods for specific age groups [6,12,16], but a minimal 76 description of the methods used for sampling or data collection was provided. This may be an innovative 77 way to collect portion size data for dietary survey tool design, but well-described methods using a 78 systematic and representative approach are needed.…”

mentioning

confidence: 99%

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Simple methods to obtain a food listing and portion size distribution estimates for use in semi-quantitative dietary assessment methods

Hotz

Abdelrahman

2019

Preprint

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Semi-quantitative dietary assessment methods are frequently used in low income countries, and the use of photographic series for portion size estimation is gaining popularity. However, when adequate data on commonly consumed foods and portion sizes are not available to design these tools, alternative data sources are needed. This study aimed to develop and test methods to: (i) identify foods likely to be consumed in a study population in rural Uganda, and; (ii) to derive distributions of portion sizes for common foods and dishes. A process was designed to derive detailed food and recipe lists using guided group interviews with women from the survey population, including a ranking for the likelihood of foods being consumed. A rapid recall method to estimate portion sizes using direct weight by a representative sample of the survey population was designed and implemented. Results were compared to data from a 24 hour dietary recall. Of the 82 food items reported in the 24 hour recall survey, 87% were among those ranked with a high or medium likelihood of being consumed and accounted for 95% of kilocalories. Of the most frequently reported foods in the 24 hour recall, portion sizes for many (15/25), but not all foods did not differ significantly (p<0.05) from those in the portion size estimation method. The percent of portion sizes reported in the 24 hour recall between the 5th and 95th percentiles determined by the portion size distribution estimation method ranged from a low of 18% up to 100%. In conclusion, a simple food listing and ranking method effectively identified foods most likely to occur in a dietary survey. A simple method to obtain reliable portion size distributions was effective for many foods, while the approach for others should be modified. These methods are an improvement on those in current use.

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“…It has been shown that the greater the number of serving size categories, the smaller the estimation error (36). A complex process is triggered when using photographs to identify the portion size of food during a food interrogation.…”

Section: Discussionmentioning

confidence: 99%

Development and validation of a food photography manual, as a tool for estimation of food portion size in epidemiological dietary surveys in Tunisia

Bouchoucha

Akrout

Bellali

et al. 2016

Libyan Journal of Medicine

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BackgroundEstimation of food portion sizes has always been a challenge in dietary studies on free-living individuals. The aim of this work was to develop and validate a food photography manual to improve the accuracy of the estimated size of consumed food portions.MethodsA manual was compiled from digital photos of foods commonly consumed by the Tunisian population. The food was cooked and weighed before taking digital photographs of three portion sizes. The manual was validated by comparing the method of 24-hour recall (using photos) to the reference method [food weighing (FW)]. In both the methods, the comparison focused on food intake amounts as well as nutritional issues. Validity was assessed by Bland–Altman limits of agreement. In total, 31 male and female volunteers aged 9–89 participated in the study.ResultsWe focused on eight food categories and compared their estimated amounts (using the 24-hour recall method) to those actually consumed (using FW). Animal products and sweets were underestimated, whereas pasta, bread, vegetables, fruits, and dairy products were overestimated. However, the difference between the two methods is not statistically significant except for pasta (p<0.05) and dairy products (p<0.05). The coefficient of correlation between the two methods is highly significant, ranging from 0.876 for pasta to 0.989 for dairy products. Nutrient intake calculated for both methods showed insignificant differences except for fat (p<0.001) and dietary fiber (p<0.05). A highly significant correlation was observed between the two methods for all micronutrients. The test agreement highlights the lack of difference between the two methods.ConclusionThe difference between the 24-hour recall method using digital photos and the weighing method is acceptable. Our findings indicate that the food photography manual can be a useful tool for quantifying food portion sizes in epidemiological dietary surveys.

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A Food Photograph Series for Identifying Portion Sizes of Culturally Specific Dishes in Rural Areas with High Incidence of Oesophageal Cancer

Cited by 17 publications

References 15 publications

Application and interpretation of multiple statistical tests to evaluate validity of dietary intake assessment methods

Application and interpretation of multiple statistical tests to evaluate validity of dietary intake assessment methods

Simple methods to obtain a food listing and portion size distribution estimates for use in semi-quantitative dietary assessment methods

Development and validation of a food photography manual, as a tool for estimation of food portion size in epidemiological dietary surveys in Tunisia

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