BN14110167
TITLE: Studies on 7 Days Food Diary among Second Year HSO4 FSMP Students 2016.
Introduction
Methodology used in this study is 7 days food diary .The 7 food diary method is considered as gold-standard method for dietary assessment. This method does not rely on individual memory and recall as the food/drink are recorded at the point of consumption because the participants advices to record their food intakes every time they take their food on food diary. Moreover, this method suitable to capture foods eaten on a regular basis and it is an excellent estimation method for energy, nutrients, foods and food groups. This method can obtained a valid measurement of ‘habitual’ food intake if bias present in this method it operates equally across all study participants and thus within-study comparisons remain valid.
In population-based surveys, little is known about whether (and how many) people change their diets when surveyed, or underreport habitual intake, whether change or underreporting is food and nutrient neutral, or whether there is a higher degree of change or underreporting for specific foods and nutrients (Pryer, Vrijheid, Nichols, Kiggins & Elliott, 1997)
The aim of the present study was firstly to quantify the number of females and males students with an average reported energy intake over a 7-day period,1.2 times estimated basal metabolic rate (BMR), and secondly to characterize them in terms of under-report, good-report and over-report group.
METHODS
Study design
The participants completed the food diary each day for 7 consecutive days, every time they ate, resulting in a measure of EI. Detailed instructions on how to record food consumption were provided individually to all participants. Written instructions were given as well.
Participants
A total of 66 students of HSO4 FSMP, aged between 20–21 years. There are 3 male students and 63 female students.
7 Days Food Diary
Dietary intake was recorded for 7 consecutive days in 7 days food diary. In the 7 days food diary record approach, the respondent records the foods and beverages and the amounts of each consumed over one or more days. Ideally, the recording is done at the time of the eating occasion in order to avoid reliance on memory. The amounts consumed may be measured, using a scale or house-hold measures (e.g., cups or tablespoons), or estimated by using models, pictures, or no aid. If multiple days are recorded, they are usually consecutive, and no more than 7 days are included. Recording periods of more than 4 consecutive days are usually unsatisfactory, as reported intakes decrease due to respondent fatigue, and individuals who do comply may differ systematically from those who do not. Because the foods and amounts consumed on consecutive days of reporting may be related (e.g., leftovers and eating more one day and less the next day), it may be advantageous to collect nonconsecutive single-day records in order to increase representativeness of the individual’s diet. (Thompson & Subar, 2008)
In the 7 day food diary, the food intakes recorded according to meal pattern which are breakfast, lunch and dinner. Whenever participants had anything to drink or eat, they reported the time for the start and end of the meal and where it was consumed and prepared. The participants reported all food items eaten or drunk. (Jensen, Matthiessen, Rasmussen, Fagt, Groth & Hels, 2009)
To complete the 7 day food diary record each participants trained in the level of detail required to adequately describe the foods and amounts consumed including the name of the food (brand name, if possible), preparation methods, recipes for food mixtures, and portion sizes. In some studies, this is enhanced if the investigator contacts the respondent and reviews the report after 1 day of recording.
The dietary record method has the potential for providing quantitatively accurate information on food consumed during the recording period. By recording foods as they are consumed, the problem of omission may be lessened and the foods more fully described. Furthermore, the measurement of amounts of food consumed at each occasion should provide more accurate portion sizes than if the respondents were recalling portion sizes of foods previously eaten.
RESULTS
T-Test
Group Statistics
ei_bmr_cat N Mean Std. Deviation Std. Error Mean
VitC_sum_mean_1 under report 41 45.9833 28.57095 4.46203
good report 25 65.1677 33.85778 6.77156
Table 1: Group statistics for vitamin c
Independent Samples Test
Levene's Test for Equality of Variances t-test for Equality of Means
F Sig. t df Sig. (2-tailed) Mean Difference Std. Error Difference 95% Confidence Interval of the Difference
Lower Upper
VitC_sum_mean_1 Equal variances assumed .268 .607 -2.466 64 .016 -19.18442 7.78018 -34.72712 -3.64173
Equal variances not assumed -2.366 44.350 .022 -19.18442 8.10948 -35.52437 -2.84447
Table 2: Independent Samples Test for vitamin c
Based on Table 1, the mean for under report of vitamin C is 45.98. The mean for good report of vitamin c is 65.17. The standard deviation for under report is 28.57 while for good report is 33.86. The number of students for under report is 41 and for good report are 25 people.
Based on Table 2, The Sig. (2-Tailed) value is 0.016. The value is less than 0.05. Therefore, there is a statistically significant difference between mean number of under report and good report vitamin c group. From table 1, the mean for good report is higher than mean for under report. In conclusion, students in good report group were able to report more on vitamin c consumption compare to under report group.
Case Processing Summary
Count Percent
Day of food recording 1 66 14.3%
2 66 14.3%
3 66 14.3%
4 66 14.3%
5 65 14.1%
6 66 14.3%
7 66 14.3%
Overall 461 100.0%
Excluded 0
Total 461
Table 3: Case processing summary for energy between students FSMP HSO4 2016
Ratio Statistics for Energy_sum / abc
Group Coefficient of Variation
Mean Centered
1 45.7%
2 37.2%
3 35.8%
4 34.2%
5 39.7%
6 44.2%
7 35.9%
Overall 39.5%
Table 4: The ratio statistics for energy_sum/abc table shows that energy between students FSMP HSO4 2016 in coefficient of variation mean centered value.
Based on table 3, the case processing summary table shows that 461 cases were assigned to the training sample. There are no cases excluded from the analysis that have missing values on one or more features.
Based on table 4, the ratio statistics for energy_sum/abc table shows that energy between students FSMP HSO4 2016 in coefficient of variation mean centered value. The energy between students for Weekdays, for Monday is 45.7%, for Tuesday is 37.2%, for Wednesday is 35.8% , for Thursday is 34.2% and for Friday is 39.7%. While for weekends, for Saturday is 44.2%and for Sunday is 35.9%. The overall coefficient of variation mean centered for inter-individual is 39.5.
Case Processing Summary
Count Percent
Day 1 1 14.3%
2 1 14.3%
3 1 14.3%
4 1 14.3%
5 1 14.3%
6 1 14.3%
7 1 14.3%
Overall 7 100.0%
Excluded 0
Total 7
Ratio Statistics for Energy_sum / abc
Group Coefficient of Variation
Mean Centered
1 .
2 .
3 .
4 .
5 .
6 .
7 .
Overall 42.1%
Table 5: The ratio statistics for energy_sum/abc table shows that energy within subject in coefficient of variation mean centered value.
Based on table 5, ratio statistics for energy_sum/ abc table show that energy within subject in coefficient of variation mean centered value. The overall coefficient of variation mean centered for intra-individual is 42.1%.
DISCUSSION
Based on the result, there are 41 students that under-report their food intake. Most of the students are females tend to under-report. Under-reporting of food intake is defined as one of the fundamental obstacles preventing the collection of accurate habitual dietary intake data. In this study, most female students tend to under-report their food intake. A study by Jennie Macdiarmid and John Blundell, 1998 indicated that women are more likely to under-report than men, and under-reporting is more common among overweight and obese individuals. Other associated characteristics that related with under-report but less consistent evidence are age, smoking habits, level of education, social class, physical activity and dietary restraint. Studies under-reporting by measuring specific to macronutrients by expressing the nutrients as percentage of energy and founded where carbohydrate always under-reported and protein over-reported. Moreover, under-reporter more tends to under-report food items with a negative health image (e.g. cakes, sweets, confectionery) while over-report food items with a positive health image (e.g. fruits and vegetables). Thus, this means under-report on dietary fat categories.
There are two group of under-reporting which are intentional and unintentional under-reporting. To determine accuracy of all dietary methods is dependent on the compliance, motivation and ability of subjects taking part in a study (Livingstone er al. 1992; de Castro, 1994). As for the group of under-reporter on intentional under-reporting based on study by Macdiarmid & Blundell, 1997; Mela & Aaron, 1997, high proportion of subjects admitted intentionally under-reporting or altering their food intake. One of the reasons why subjects under-report is because individuals who admitted to being diet conscious or to ‘feeling too embarrassed’ to record all foods consumed due to the impact of social desirability, social/peer pressure and social attitudes towards foods. In this study, participants tend to under-report food intake that they eat where they know it will lead to embarrassment by letting others know therefore they alter their amount or type of food they consumed. Also, they diet for the7 days of dietary assessment where they did not eat the same amount and type of food they usually take every day. Thus, this will lead to under-reporting.
Another reason is inconvenience factors, ‘hassle’ and time consuming aspects of completing a food record. In this study, inconvenience factors are due to limited time, a lot of work to do and busy with assignment. From these, the participants find alternative meal and snacking patterns, other substituting foods that more easy to weigh and many participants simply not recording some foods which were troublesome (e.g. condiments, snacks).
As for the group of under-reporter on unintentional under-reporting where the reasons may out of the direct control of participants that lead to under-reporting where it include poor memory, poor attention and literacy problems. This can be seen in low energy intakes of participants due to illness, dieting, genuine irregular eating patterns on the 7days of dietary assessment lead to under-report. In addition, poor memory to recall of foods eaten recently can lead to under-report. Thus, it depends on individuals having good medium- or long-term memories. Recalling this type of information can be demanding and in itself can introduce errors, contributing significantly to under-reporting of dietary intake (Smith, 1993). In this study, poor memories on what had been eaten by participant is due to participant’s recording techniques by not keeping their food diary with them all the times and not straightly record their food intakes at that time. Also, lower educational attainment of the participants on skills to complete the task effect the level of accurateness of food intake.
In this study, the overall coefficient of variation for intra-individual energy is higher than in inter-individual. The overall coefficient of variation mean centered for inter-individual is 39.5%. In this study, the participants vary in body size and weight. Coefficient of variation (CV) depends on variations in body size where the larger the variation in body weights among subjects, the larger the CV (Shetty, 2005).
The overall coefficient of variation mean centered for intra-individual is 42.1%. A study by Shetty indicated that it is consider that the well-documented variation in intakes observed among apparently healthy individuals indulging in similar levels of activity is evidence that different individuals operate at different levels within what they consider to be the intra-individual range of ‘costless’ adaptation. This has resulted in an unsubstantiated claim that intra-individual variations in energy expenditure are also large with a wide CV even in subjects accustomed to similar levels of physical activity every day and that this wide variation needs to be considered when assessing the energy requirements of an adult.
In this study, the findings reported assessment of the extent of under-report across the intake distribution by identifying which population subgroups underreport and why they tend to under-report their food intakes. Also, the energy value for coefficient variation of intra-individual higher than inter-individual group.