Video‐recorded participant behaviours: the association between food choices and observed behaviours from a web‐based diet history interview

Abstract

Automation of dietary assessments allow participant behaviour to be captured by video observation. They also allow clinicians to identify areas which effect reporting accuracy. This observational study describes the differences in behaviour according to the type of foods selected by participants using a dietary assessment website encompassing diet history methodology.

Predictors for Reporting of Dietary Assessment Methods in Food-based Randomized Controlled Trials over a Ten-year Period

“…This method of dietary assessment may be self-administered or interviewer administered each of which has its own inherent bias. Underreporting of calories consumed is commonly seen with this method of assessment and has been related to both gender, primarily females, and weight status, primarily overweight (Probst et al, 2009). The bias related to the administration method, interviewer or self-administered, also has further impact upon the detail obtained from the participants (Black and Cole, 2001) though repeated use can help to create a picture of usual intake of the participants.…”

Automation of Food Questionnaires in Medical Studies: A state-of-the-art review and future prospects

“…The significance of the research works that use Web-based food frequency questionnaires has increased in the last few years [6,23,24,26,29,30] and the validity and reproducibility of Web-based FFQs has also been evaluated [22,25,27,28].…”

“…Probst et al [26] developed a Web-based FFQ which automated the sequence of questioning that a dietitian usually takes with a client when conducting a diet history interview and they also video-recorded and analyzed the participants' behaviors related to the type of foods appearing in the questionnaires;…”

“…Moreover, as intervieweradministered questionnaires are made in front of the participants, an expert dietitian can be able to recognize nonverbal behavior that potentially may aid in minimizing social desirability bias. As [26] mentions, recognizing that a client is shifting in the chair, touching their face or moving their head around when asked about dessert, for example, may assist in determining the appropriate types of questions to be asked, how they are asked, and whether or not to ask additional probing questions in order to gain more detail.…”

“…FFQs [22,6,23,24,25,26,27,28,29,30], online 24 hour dietary recalls [8,31,32,33,34] and combinations of both FFQs and 24HDRs [35,36,37,38]. A few similar reviews or states-of-the-art are found in the literature [39,40,1,41].…”