24 Hour Recall Lab - Foundations of Nutrition Science Laboratory PDF

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24-Hour Recall A. Laboratory Objectives: Students will: ! Complete a 24-hour food recall interview of a laboratory partner ! Analyze nutrient intake of a 24-hour food recall using nutrition analysis software. ! Understand the scientific concepts of reliability and validity. Due next class period: ! ...

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24-Hour Recall A. Laboratory Objectives: Students will: ! Complete a 24-hour food recall interview of a laboratory partner ! Analyze nutrient intake of a 24-hour food recall using nutrition analysis software. ! Understand the scientific concepts of reliability and validity. Due next class period: ! Completed 24-hour recalls (2 people) ! Nutrient analysis of 24-hour recalls ! Discussion Questions (section E)

B. Review of Scientific Method and Data Collection The scientific method is a systematic, unbiased way to approach solving problems. In the case of nutrition science, it helps us evaluate the relationships between food, nutrients, and health. The scientific method is a 5-step process that begins with making observations and ends by drawing conclusions based on analysis of your experimental outcomes. The following is a brief explanation of each of the steps: 1.

Observation – using the 5 senses to gain information about the environment

2.

Hypothesis – prediction of an outcome based on your observations

3.

Experiment – manipulation of independent variable(s) to measure a change in the dependent variable

4.

Analysis – analyzing the data to look for differences between groups, i.e., relationships between independent and dependent variables

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Conclusion – statement of finding based on analysis of data; was your hypothesis true?

Validity A test that is valid is one that measures what it claims to measure. The concept of validity is concerned with the soundness or effectiveness of the instrument or method. For example, one test to quantify the amount of Vitamin C is based on the fact that a particular compound reacts with Vitamin C in foods and produces a color in proportion to the amount of Vitamin C in that food. If one quantifies the amount of that color produced then one can determine the amount of Vitamin C in that food. (FYI: Tests such as this that quantify the amount of color produced are known as “colorimetric”). Such a test is only valid if 1) the compound only reacts with vitamin C and not other compounds in food and 2) the amount of color produced is always directly proportional to the amount of Vitamin C in the food.

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Reliability A test that is reliable is one that will measure in the same manner and result in the same answers when measuring the same characteristic, time after time. So for example, no matter how many times you weigh the exact same 5 beans on the balance, the balance should report the exact same weight. Another aspect of reliability is that the balance should report the same value no matter who took the measurement. A certain amount of difference or “variation” between samples or between measurements is common in scientific measurements. Scientists know this is true and so they take measurements more than one time. Taking a measurement more than one time is known as measuring in “replicate.” It is very common for scientists to run the same test or take the same measure 3 times to make sure that the results are consistent. Sometimes, for the sake of efficiency, scientists take measures only twice, and only take a measurement a third time if the first 2 measures are not very similar to each other. When replicate measures are taken they are usually averaged to arrive at a single value.

B. Methods •

1)

You will collect and analyze dietary intake information from a classmate and another person of the same age range not in class.

24-Hour Recall:

One of the most common methods for assessing dietary intake is the 24-hour recall. A trained interviewer asks the consumer to recall everything they have eaten or drank during the preceding 24-hour period. A detailed description of each item, including descriptions of cooking and preparation methods is recorded. Interviewer responsibilities. As the interviewer and investigator, it is your responsibility to gather as accurate and complete information as possible. You are responsible for interviewing at least one member of your lab group during the lab session using the technique detailed below. You are to obtain a 24-hour dietary recall of one of your classmates and a person of the same age range (to remain anonymous) that is not in the class. At the end of the lab period, you will exchange data records with the classmate you interviewed to obtain your own 24-hour recall data record. You will then use the nutrient analysis tools detailed below to analyze your own nutrient intake as well as the nutrient intake of the person outside of class interviewed by you. Information gathered in 24-hour recalls Systematically ask your subject the following: (record on Data record as they answer) 2

1. 2. 3. 4. 5.

What did you eat upon rising yesterday? What else did you eat at that time? What was the next thing that you ate? Did you eat anything else with that? Repeat #3 until the end of the day. Did you eat anything during the night? What was the last thing that you ate before you got out of bed for the day today? Level of Detail Needed " Type and Brand of Food – Please list the type of food eaten as well as the specific brand name. If it is a homemade food, write “homemade”. Also include all vitamins and supplements here. " Preparation Method – Please specify the method of preparing cooked foods. Example: baked, broiled, steamed, pan-fried, deep-fried, boiled, grilled, smoked, etc. " Amount Consumed – Record the amount of each food item that you consumed. This may be different than the amount served or bought. " Guidelines for Recording Food Portion Sizes: •

Rice/ Pasta /Cereals – specify amount raw or cooked; record cereals in cups

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Bread – record type and number of slices eaten; for rolls, bagels, croissants record the number eaten and approximate dimensions

•

Fruits & Vegetables – Raw – list by name, number, and size, pieces or leaves; Frozen and canned – list by name and amount in cups; cooked – record method of cooking, number, and size

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Dairy – Milk- record in cups or ounces; cheese list type and amount; other such as yogurt, sour cream, cottage cheese, or ice cream – record in cups

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Meats/ Poultry / Fish – list type and how it was prepared and give description and portion size by approximate weight

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Legumes – List legumes as type and amount after cooking; peanut butter by brand, type, and amount in tablespoons

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Eggs – specify size from package and number

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Desserts and Sweets – record pieces of candy and size of desserts such as cakes and pies

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Beverages – record in cups or ounces, specify juices if sweetened or unsweetened

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Vitamins and Minerals – list name, number, and brand

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Mixed Foods – list name and description as well as portion eaten

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Miscellaneous – condiments eaten should be recorded (mayonnaise, creamer, sugar, jelly, gravy, etc)

Also inquire about activity levels: Sedentary: Minimum activity most of the time Lightly Active: Light activity such as walking or standing, but little physical activity Moderately Active: 1.5 to 2 hours activity per day either due to work or play Very Active: active 4-6 hours per day (full-time athlete) Extremely Active: Heavy manual labor, professional athlete

2)

Analysis of Nutrient Intake:

You will analyze the nutrient intake of each of your subjects using nutrition analysis software. Two analyses will be handed in as part of your laboratory report (the one on your own data record collected by your classmate and the one based on the anonymous participant’s data record collected by you). Use the recommended nutrient intakes detailed below to compare the results of your 24hour recalls and answer the discussion questions that follow.

Recommended Nutrient Intakes In order to analyze the results of your 24-hour recalls and answer the discussion questions, you will need to obtain information on current recommendations for nutrient intake. Please visit the following website, http://www.choosemyplate.gov, pick “ SuperTracker” from the tabs, and pick “Daily Food Plans and Worksheets” from the menu on the left. Click on “Daily Food Plan” to enter the information at the top of each of your data records (i.e. gender, age, activity level) to obtain a detailed list of recommended servings/serving sizes for yourself and for your anonymous participant (Print out the plan of food group targets for yourself and for your interviewee as part of your analysis). In addition, you may use the following information on dietary reference intakes to address the question related to percent calories from each of the major macronutrient groups: The Dietary Reference Intakes (DRIs) are the current standard in the United States for recommended intakes of nutrients and other food components. The DRIs have defined the Acceptable Macronutrient Distribution Range. This is the recommended range of caloric intake from a particular energy source that is associated with reduced risk of chronic disease while providing for essential intake of nutrients. •

Carbohydrate 45-65% of kcal

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Total Fat 20-35% of kcal (but avoid Saturated fat & Trans fat)

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Protein 10-35% of kcal

3.) Analysis of 24-hour recall report

Class Discussion: Validity In the 24-hour recall, you are required to obtain information about the quantity of each food that was consumed. How valid are your estimates of foods consumed? ___________________________________________________________________ There are a number of ways to estimate food amounts when asking about previous intake: 1) Use measuring cups and spoons available during the interview so that subjects can estimate amounts relative to those standard portions 2) Use food models available (fake food) during the interview so that subjects can estimate amounts relative to those known amounts 3) Use life-size pictures of various food portions available during the interview for reference The most valid way to determine food intake is to precisely measure either the mass or volume of the food right before it is eaten. These methods include: 1) weighing the amounts of foods served on a portable scale or 2) using standard measuring cups and spoons to measure out the food portions.

Class Discussion: Reliability How reliable is the 24-hour recall data you are collecting? ___________________________________________________________________ The 24-hour recall is the result of an interaction between a specific interviewer and the subject. If a different person had conducted the interview, it is very likely that the information gathered would have been somewhat different. There are many reasons for this discrepancy. One interviewer might be more thorough than another or might be more familiar with the types of foods that the subject consumes. It is possible that an interviewer might make erroneous assumptions about condiments on sandwiches and salads or that an interviewer may assume different portion sizes than were actually consumed. Even if 2 interviewers were able to collect the exact same food information from a given subject, it is very likely that different interviewers would analyze the nutrient content somewhat differently. As you know it is necessary for the person doing the analysis to make many “best guesses” when putting the intake data into the dietary analysis program.

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Choosemyplate.gov Instructions for 24-Hour Recall Analysis Please go to www.choosemyplate.gov On the left-hand side toolbar, please select the ‘Super Tracker' tool from the interactive tools list. 3. On the upper right hand corner, select ‘register’ to create a profile. 4. Please create a username and password for yourself and enter your personal data (i.e. age, gender, weight, height) and select maintain current weight. 5. Once you have created a profile, scroll down the page and select ‘Food Tracker’ from the Assessment menu. 6. Once there, you can enter the first food item from your data record in the ‘search’ window on the left-hand side. Please select from the list that comes up the best match for the food item you entered as it is described on the data record. 7. Repeat Step #6 for each food item and beverage listed on the data record. Please remember to select the meal and quantity/portion size for each item. 8. Once you’ve entered the portion size/measurement and the # of servings for ALL food items on your list, click on the ‘My Reports’ button at the top of the page. 9. Select the link ‘Food Groups and Calories’. Select the date for which you entered food data in the Food Tracker and ‘create report’. 10. Print out the resulting report by exporting it as either a PDF or MS document. 11. Next, go back to the ‘My Reports’ page and select the link ‘Nutrients Report’. Select the date for which you entered food data in the Food Tracker and ‘create report’. 12. Print out the resulting Nutrients Report. 13. Next, go back to the ‘My Reports’ page and select ‘Food Details’ to find out which foods are providing which nutrients. For each selection window provided, choose ‘select all’ and then ‘create report’. 14. Print out the resulting Food Details Report. 15. Collect all three printouts and place them together with the corresponding data record. Use these to answer the discussion questions. 16. Repeat Steps # 1-15 for the person you interviewed outside of class. The use of an alias for this interviewee when entering their information on the website is acceptable. Please note that you can simply select ‘add profile’ on the website to create a new profile for the person you interviewed outside of class. 1.

2.

***Complete 24-hour recall analyses (two data records; each with its own set of Diet Analysis printouts) are due along with your answers to the discussion questions below.

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D. Data Record (classmate) 5 pts Your Name:________________ Age____ Gender_______ Height_____ Activity Level_____________ Breakfast Food & How Prepared

Amount

Name Approx. Wt_______ (classmate)______________

Afternoon Snack Food & How Prepared

Amount

Dinner Mid-Morning Snacks and Beverages Food & How Prepared Amount

Food & How Prepared

Amount

Lunch Food & How Prepared

Amount

Evening Snacks and Beverages Food & How Prepared

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Amount

D. Data Record (other) 5 pts

Your Name:________________

Age____ Gender_______ Height_____ Activity Level_____________

Approx. Wt_______

Breakfast Food & How Prepared

Afternoon Snack Food & How Prepared

Amount

Name (classmate)_______________

Amount

Dinner Mid-Morning Snacks and Beverages Food & How Prepared Amount

Food & How Prepared

Amount

Lunch Food & How Prepared

Amount

Evening Snacks and Beverages Food & How Prepared

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Amount

Laboratory Report for 24-Hour Recall Analysis Student Name:_______________________ Date:______________ TA Name: __________________________

E. 1)

2)

3)

4)

Discussion Questions Do you think that you were able to get accurate information during your 24hour recalls? Why or why not? (5 pts) ______________________________________________________________ ______________________________________________________________ ______________________________________________________________ ______________________________________________________________ ______________________________________________________________ ______________________________________________________________ Explain any guesses that you had to make when entering the data/information gathered during your interview into the diet analysis software? (5 pts) ______________________________________________________________ ______________________________________________________________ ______________________________________________________________ ______________________________________________________________ ______________________________________________________________ ______________________________________________________________ ______________________________________________________________ If you made guesses or assumptions when analyzing the data, how might that have affected the data? Do you think that your guesses/assumptions added any specific kind of bias to the data? (5 pts) ______________________________________________________________ ______________________________________________________________ ______________________________________________________________ ______________________________________________________________ ______________________________________________________________ ______________________________________________________________ ______________________________________________________________ ______________________________________________________________ If you were conducting the 24-hour recall again, what would you do to improve the accuracy and validity of the information gathered? Be specific. (5 pts) ______________________________________________________________ ______________________________________________________________ ______________________________________________________________ ______________________________________________________________ ______________________________________________________________ ______________________________________________________________

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5.)

How do servings from the various food groups (whole grains, vegetables, fruits, meats, dairy) compare to recommended amounts for you and your interviewee? Be specific. (5 pts) ______________________________________________________________ ______________________________________________________________ ______________________________________________________________ ______________________________________________________________ ______________________________________________________________ ______________________________________________________________ ______________________________________________________________ ______________________________________________________________ ______________________________________________________________ 6.) How do the percent of calories from each macronutrient group (protein, fat, and carbohydrate) compare to recommended distributions for you and your interviewee when compared to DRIs? Be specific. (5 pts) _______________________________________________________________ _______________________________________________________________ _______________________________________________________________ _______________________________________________________________ _______________________________________________________________ _______________________________________________________________ _______________________________________________________________ _______________________________________________________________ 7.) What specific recommendations for nutrient intakes are made for you? What food groups in your diet would need to be increased or decreased to match the proposed dietary guidelines? (5 pts) _______________________________________________________________ _______________________________________________________________ _______________________________________________________________ _______________________________________________________________ _______________________________________________________________ _______________________________________________________________ _______________________________________________________________ _______________________________________________________________ ________________________...