Advancement in Dietary Assessment and Self-Monitoring Using Technology

Burrows, Tracy; Rollo, Megan E.

doi:10.3390/nu11071648

Cited by 9 publications

(6 citation statements)

References 22 publications

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“…Dietary Intake, food choices and diet quality: Evaluations to date mainly utilise quantitative methods such as 24-h recall and food frequency questionnaires [ 3 , 4 , 6 ]. Image-based methods are also emerging [ 76 ]. Outcomes can be analysed and reported as changes in energy intake, individual nutrients (e.g., sodium, saturated fat) and/or intake of individual food groups, with fruit and/or vegetable being the most commonly reported [ 3 , 4 , 6 ].…”

Section: Table A1mentioning

confidence: 99%

Cook-EdTM: A Model for Planning, Implementing and Evaluating Cooking Programs to Improve Diet and Health

et al. 2020

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Domestic cooking education programs are typically designed to improve an individual’s food and cooking skills, although not necessarily diet quality. Currently, there are no comprehensive models to guide the planning, implementation and evaluation of domestic cooking education programs that focus on improving diet and health. Our aim was to address this through development of the Cooking Education (“Cook-EdTM”) model, using the PRECEDE-PROCEED model as the underlying Cook-EdTM framework. A review of the food and cooking skills education literature informed the content of the Cook-EdTM model. Cook-EdTM was critiqued by experts in consumer behaviour, cooking and nutrition education research and education until consensus on model content and format was reached. Cook-EdTM leads cooking program developers through eight distinct stages, engaging key stakeholders in a co-design process from the outset to tailor programs to address the need of individuals and inform the development of program content, program delivery, and evaluation. A Cook-EdTM scenario applied in practice is described. The proposed Cook-EdTM model has potential to be adapted for use in domestic cooking education programs delivered in clinical, community, school or research settings. Further research will establish Cook-EdTM’s utility in enhancing program development and in improving food and cooking skills, dietary patterns and health outcomes.

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Section: Table A1mentioning

confidence: 99%

Cook-EdTM: A Model for Planning, Implementing and Evaluating Cooking Programs to Improve Diet and Health

et al. 2020

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“…As discussed above, users may not be able to accurately quantify food and serving sizes have been shown to vary considerably even for similar foods [46]. To eliminate these discrepancies and reduce the variance associated with the quantification of food intake, an automated tool for food volume determination will eventually be needed to advance the field [28,51,79,80].…”

Section: Limitations Of Digital Healthcare Solutionsmentioning

confidence: 99%

Current Developments in Digital Quantitative Volume Estimation for the Optimisation of Dietary Assessment

et al. 2020

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Obesity is a global health problem with wide-reaching economic and social implications. Nutrition surveillance systems are essential to understanding and addressing poor dietary practices. However, diets are incredibly diverse across populations and an accurate diagnosis of individualized nutritional issues is challenging. Current tools used in dietary assessment are cumbersome for users, and are only able to provide approximations of dietary information. Given the need for technological innovation, this paper reviews various novel digital methods for food volume estimation and explores the potential for adopting such technology in the Southeast Asian context. We discuss the current approaches to dietary assessment, as well as the potential opportunities that digital health can offer to the field. Recent advances in optics, computer vision and deep learning show promise in advancing the field of quantitative dietary assessment. The ease of access to the internet and the availability of smartphones with integrated cameras have expanded the toolsets available, and there is potential for automated food volume estimation to be developed and integrated as part of a digital dietary assessment tool. Such a tool may enable public health institutions to be able to gather an effective nutritional insight and combat the rising rates of obesity in the region.

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“…In contrast, most consumers’ use of DI/PA technologies is aimed at self-monitoring, related to personal evaluation or awareness to maintain or change their specific behaviors. 14 The technology should theoretically improve the efficiency and quality of data collection and facilitate attainment of all of these goals, and yet many questions remain about their use and acceptability. For example, because DI/PA assessment methods are often criticized as being inaccurate and imprecise, are the data from these new tools any more accurate?…”

Section: Introductionmentioning

confidence: 99%

A Primer for the Evaluation and Integration of Dietary Intake and Physical Activity Digital Measurement Tools into Nutrition and Dietetics Practice

McClung

Raynor

Volpe

et al. 2022

Journal of the Academy of Nutrition and Dietetics

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Advancement in Dietary Assessment and Self-Monitoring Using Technology

Abstract: On the surface, some methods to assess and self-monitor dietary intake may be considered similar; however, the intended function of each is quite distinct [...]

Cited by 9 publications

References 22 publications

Cook-EdTM: A Model for Planning, Implementing and Evaluating Cooking Programs to Improve Diet and Health

Cook-EdTM: A Model for Planning, Implementing and Evaluating Cooking Programs to Improve Diet and Health

Current Developments in Digital Quantitative Volume Estimation for the Optimisation of Dietary Assessment

A Primer for the Evaluation and Integration of Dietary Intake and Physical Activity Digital Measurement Tools into Nutrition and Dietetics Practice

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