Validity of Smaller Sample Sizes for the Dish-based Component Table to Use with the Self-reported "Dietary Record by Cooked Dishes"

Takachi, Ribeka; Kudo, Yoko; Watanabe, Shaw; Kimira, Mitsuru

doi:10.5264/eiyogakuzashi.64.97

Cited by 6 publications

(18 citation statements)

References 3 publications

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“…Although we initially recruited both men and women for the survey, only women were included in the analysis because of a shortage of male participants. Cases of gender differences between men and women have been noted in some dietary studies [22,33]. For this reason, in order to confirm the validity of the WDDR, a similar study that includes men should be conducted in the future.…”

Section: Limitationsmentioning

confidence: 99%

Validity of Nutrient Intakes Derived from an Internet Website Dish-Based Dietary Record for Self-Management of Weight among Japanese Women

Matsuzaki

Michie²,

Kawabata

2017

Nutrients

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We compared the relative validity of nutrient intakes derived from Internet website dish-based dietary records (WDDRs) and weighed dietary records (DRs). The study participants were 218 registered users of a dietary management website. After excluding 55 participants, a total of 163 participants were included in the final analyses. The participants were Japanese women, and their mean age and mean body mass index (BMI) were 39.3 (±10.3) years and 22.3 (±3.7) years, respectively. We compared differences in the DR and WDDR with respect to intakes of energy and 13 nutrients. The median values for the intake of protein and seven nutrients showed no significant difference between the DR and WDDR, and the estimated values were generally similar. The interquartile range of nutrients with a significant difference did not show a large deviation, with the exception of vitamin A. Correlation coefficients showed a strong correlation of 0.7, with the exception of sodium and vitamin E. The kappa coefficients for energy and for some nutrients were good to fair. Using Bland–Altman plots, we found proportional errors in the intake values for vitamins and minerals. We could not confirm obvious systematic errors for energy, protein, fat, or carbohydrate intake. WDDR use is considered to be a valid method for estimating energy and nutrient intakes among Japanese women.

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Section: Limitationsmentioning

confidence: 99%

Validity of Nutrient Intakes Derived from an Internet Website Dish-Based Dietary Record for Self-Management of Weight among Japanese Women

Matsuzaki

Michie²,

Kawabata

2017

Nutrients

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“…burden on survey participants and staff by omitting the processes of providing detailed food information or disaggregating information on mixed dishes into individual food ingredients (10)(11)(12) . Moreover, a DCD is also useful in conventional food-based dietary surveys by standardizing the methods used to estimate dietary intake from mixed dishes, as well as by complementing information on ingredients in dishes not obtained from participants (20)(21)(22) .…”

mentioning

confidence: 99%

“…Given that Asian cuisine consists primarily of a variety of mixed dishes cooked with many ingredients, seasonings and oils (5,6,10,11,14,(17)(18)(19)24) , food-based approaches may increase the burden and reporting error in these populations (5) . Hence, a dish-based approach is recommended as a new strategy to improve dietary assessment, especially in countries with Asian diets (5) .…”

mentioning

confidence: 99%

“…Hence, a dish-based approach is recommended as a new strategy to improve dietary assessment, especially in countries with Asian diets (5) . Several studies have developed dish-based dietary assessment methods or DCD in Asian countries, including Japan (6,(9)(10)(11)(12)(25)(26)(27) , South Korea (15,24) and Bangladesh (18) . These studies assessed the validity of the dish-based dietary assessment tools using a food-based DR as a reference.…”

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confidence: 99%

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Validity of a dish composition database for estimating protein, sodium and potassium intakes against 24 h urinary excretion: comparison with a standard food composition database

Shinozaki

Murakami

Masayasu³

et al. 2020

Public Health Nutr.

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Objective:We assessed the validity of a recently developed dish composition database (DCD) against urinary biomarkers compared with a standard food composition database (FCD).Design:Intakes of protein, Na and K were estimated by 2 × 24 h urine collections and by 4 d dietary record data based on the DCD (including 128 dishes) or FCD (including 1878 foods).Setting:Japan.Participants:A total of 161 men and 163 women aged 20–69 years.Results:Compared with the 24 h urine-based estimates, the median intakes estimated using the DCD and FCD differed significantly for protein and Na in men and for Na and K in women. Deattenuated Spearman correlation coefficients using 24 h urine-based estimates for the intakes of protein, Na and K were lower in the DCD (respectively: 0·26, 0·15 and 0·44 in men; 0·22, 0·27 and 0·22 in women) than those in the FCD (respectively: 0·43, 0·40 and 0·59 in men; 0·33, 0·45 and 0·42 in women). When data on dish portion size reported by participants were used for estimation instead of standard portion-size data based on the DCD, the accuracy of the estimated median intakes did not change notably, whereas the deattenuated correlation coefficients improved (for protein, Na and K respectively: 0·32, 0·31 and 0·56 in men; 0·31, 0·41 and 0·39 in women).Conclusions:The DCD supported by individual-level information on dish portion size showed fair to moderate validity in ranking individuals according to their intakes of protein, Na and K, similar to the FCD.

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“…Because cooking methods and the composition of dishes are different among countries, a dish composition database (DCD) should be developed in each country. In particular, Japanese dishes are prepared from various ingredients using different approaches and these are mixed with many seasonings (1,3,(33)(34)(35) , thus making it complicated to estimate ingredients prior to cooking (8,33,34) . Although there is some information on dish composition in the Standard Table of Food Composition of Japan (36) , the number of dishes is limited.…”

mentioning

confidence: 99%

Development and simulated validation of a dish composition database for estimating food group and nutrient intakes in Japan

Shinozaki¹,

Murakami²,

Masayasu³

et al. 2019

Public Health Nutr.

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Objective:To develop a dish composition database (DCD) and assess its ability to estimate dietary intake.Design:The DCD was developed based on 16 d dietary records (DR). We aggregated all reported dishes into 128 dish codes and calculated mean food group and nutrient contents for each code. These data were used to calculate dietary intake in a different population that completed a 4 d DR. The estimated values were compared with those estimated using the standard food composition database (FCD) of Japan.Setting:Japan.Participants:A total 252 adults aged 31–81 years for the 16 d DR (3941 d in total) and 392 adults aged 20–69 years for the 4 d DR (1568 d in total) participated.Results:There were significant differences in median intakes between the DCD and the FCD for eighteen and twenty (of twenty-six) food groups and for twenty-nine and twenty-two (of forty-three) nutrients (including energy) in men and women, respectively. For food group intakes, Spearman correlation coefficients between the DCD and FCD ranged from 0·19 (animal fats) to 0·90 (fruits and alcoholic beverages) in men (median: 0·61) and from 0·25 (oils) to 0·89 (noodles) in women (median: 0·58). For nutrient intakes, the corresponding values ranged from 0·25 (retinol) to 0·90 (alcohol) in men (median: 0·60) and from 0·15 (retinol) to 0·74 (alcohol) in women (median: 0·53).Conclusions:Whereas it is difficult to accurately estimate absolute dietary intake values using the present DCD, it has acceptable ability to rank the intakes of many food groups and nutrients.

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Validity of Smaller Sample Sizes for the Dish-based Component Table to Use with the Self-reported "Dietary Record by Cooked Dishes"

Cited by 6 publications

References 3 publications

Validity of Nutrient Intakes Derived from an Internet Website Dish-Based Dietary Record for Self-Management of Weight among Japanese Women

Validity of Nutrient Intakes Derived from an Internet Website Dish-Based Dietary Record for Self-Management of Weight among Japanese Women

Validity of a dish composition database for estimating protein, sodium and potassium intakes against 24 h urinary excretion: comparison with a standard food composition database

Development and simulated validation of a dish composition database for estimating food group and nutrient intakes in Japan

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