The development of a food atlas of portion sizes for the United Arab Emirates

Marzooqi, Hassan Mohamed Al; Burke, S. J.; Ghazali, Mustafa Rasheed Al; Duffy, Emeir M.; Yousuf, Mariam Harib Sultan Al

doi:10.1016/j.jfca.2015.05.008

Cited by 22 publications

(21 citation statements)

References 33 publications

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“…In preparation for a nutrition survey in the Emirate of Abu Dhabi, the Research and Development Division of the Abu Dhabi Food Control Authority recently developed the UAE Photographic Atlas of Food Portions (hereafter the UAE Food Atlas) and a companion user guide [ 10 , 11 ]. The food atlas was designed to quantify food portions to assist research participants to estimate food portion size.…”

Section: Introductionmentioning

confidence: 99%

“…The remaining 33 foods were presented in a range of sizes similar to those normally available in the market. Details of food portion size selections used in the UAE Food Atlas have been previously reported [ 10 ]. Briefly, the weights of the foods identified to be common both in the UK and UAE were directly taken from the UK Food Atlas which were based on data from the National Diet and Nutrition Survey of British Adults [ 12 ].…”

Section: Introductionmentioning

confidence: 99%

“…The selection of portion sizes of foods not available in UK Food Atlas was based on food portions from a household survey that involved 26 UAE nationals, data on food portion sizes from a manual developed by the Kuwait Institute of Scientific Research [ 13 ] as well as input from experienced chefs. These foods were presented in 8 photographs in the UAE Food Atlas with 1/7 th of the difference in weight between the 5 th and 95 th percentile [ 10 ].…”

Section: Introductionmentioning

confidence: 99%

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Evaluation of a photographic food atlas as a tool for quantifying food portion size in the United Arab Emirates

et al. 2018

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Although, United Arab Emirates (UAE) has one of the highest prevalence of overweight, obesity and type 2 diabetes in the world, however, validated dietary assessment aids to estimate food intake of individuals and populations in the UAE are currently lacking. We conducted two observational studies to evaluate the accuracy of a photographic food atlas which was developed as a tool for food portion size estimation in the UAE. The UAE Food Atlas presents eight portion sizes for each food. Study 1 involved portion size estimations of 13 food items consumed during the previous day. Study 2 involved portion size estimations of nine food items immediately after consumption. Differences between the food portion sizes estimated from the photographs and the weighed food portions (estimation error), as well as the percentage differences relative to the weighed food portion for each tested food item were calculated. Four of the evaluated food items were underestimated (by -8.9% to -18.4%), while nine were overestimated (by 9.5% to 90.9%) in Study 1. Moreover, there were significant differences between estimated and eaten food portions for eight food items (P<0.05). In Study 2, one food item was underestimated (-8.1%) while eight were overestimated (range 2.52% to 82.1%). Furthermore, there were significant differences between estimated and eaten food portions (P<0.05) for six food items. The limits of agreement between the estimated and consumed food portion size were wide indicating a large variability in food portion estimation errors. These reported findings highlight the need for further developments of the UAE Food Atlas to improve the accuracy of food portion size intake estimations in dietary assessments. Additionally, recalling food portions from the previous day did not seem to increase food portion estimation errors in this study.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Evaluation of a photographic food atlas as a tool for quantifying food portion size in the United Arab Emirates

et al. 2018

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“…Eight A7 (6 × 8 cm) sized photographs in a single A4 page which have been adopted to illustrate series of portion sizes in atlases of developed countries (UK and UAE), has also been used in our atlas. This method presents considerable variation in the portions and allows subjects to compare between portions easily [25].…”

Section: Discussionmentioning

confidence: 99%

“…Portion sizes ranging in weight from the 5th to 95th centile of the distribution of portion sizes observed in the Dietary and Nutritional Survey of British Adults by Gregory et al, 1990, has been used for determining the eight portions in the UK atlas [31]. The UAE atlas has replicated the portion sizes of the UK atlas, not only for foods identified as being commonly consumed in both the UAE and UK, but also for some foods deemed to be equivalent to foods in the UK atlas [25]. The portion sizes for Sri Lankan Food atlas were mainly based on a nationally representative survey of which dietary intakes of Sri Lankan men and women were assessed using a small sample of adults [16].…”

Section: Discussionmentioning

confidence: 99%

Development of a food atlas for Sri Lankan adults

Jayawardena

Herath

2017

BMC Nutr

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Background: Obtaining reliable food portion size estimations in dietary surveys found to be a difficult task. A food atlas is a set of photograph series depicting different amounts of a particular food, usually bound together in a single volume that can be used to describe portion sizes. By this paper we aim to explain the methods used in developing a photographic food atlas for Sri Lankan adults and to discuss its usage, advantages and limitations. Methods: Foods that are commonly consumed in Sri Lanka were recognized by a local nutritional survey, market survey and interviewing nutrition experts. In obtaining food items, certain dishes were prepared according to a standard recipe book while other items were purchased from recognized restaurants and the local market. White color crockery or/with blue color board was used to present the food items and they were photographed by a professional photographer employing a camera setup recommended for food photography. Three types of photographs have been used to illustrate the food items; serial, range and guide. Mainly the serial photographs were taken using two cameras: one fixed at an angle of 5°to capture aerial views, and the other placed at an angle of 45°to represent the view of a person of average height, sitting at a table, looking at a plate on the table in front of him. The liquid portion series were photographed at an angle of 90°to get life-size images. The range and guide photographs were taken free hand so that all the items could be captured in the best way possible. Results: A total of 125 foods that are commonly consumed by Sri Lankan adults were selected to be depicted in the atlas; serial photographs of increasing portion sizes (n = 88 foods); range photographs depicting a range of sizes/varieties of a particular food, (n = 11), and guide photographs which represent the brands/types of a certain food item/category available in the market (n = 26). Conclusion:The food atlas will be a valuable resource for dietary surveys in Sri Lanka as well as in other South Asian countries where similar foods are consumed.

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