Dietary Intake Assessment

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Introduction
Dietary assessment methods using mobile phone technology are becoming more widespread with the ubiquitous ownership of mobile phones and popularity of apps. A recent review found that satisfaction and preference for digital methods of collecting dietary data was higher than for conventional methods such as paper-based food records(1). Although these methods are promising, the usability- and validity-testing of such tools is necessary prior to application in dietary studies.
The electronic Dietary Intake Assessment (e-DIA) is a mobile phone app, designed to allow the digital recording of all foods and beverages consumed, either weighed or estimated. It is integrated with an Australian food composition database. Uniquely, no immediate …show more content…
In brief, participants were required to attend thirty-minute introductory sessions in small groups, where basic anthropometric measures were collected and training was delivered on the use of the e-DIA application. Study equipment was provided at this session, comprising digital kitchen scales (Salter 1066WHDR) and metric cups and spoon, for use in combination with the e-DIA to facilitate accurate portion size estimation. A Food Model Booklet(3) was provided to perform a similar function during the recalls. Participants were instructed to complete five consecutive days of food records including three weekdays and two weekend days using e-DIA. Participants were sent a text message reminder prior to each collection day and were encouraged to maintain their usual diet. Starting days were staggered so that all days of the week were represented across the …show more content…
Food intake data collected from the e-DIA and recall methods were systematically disaggregated to enable apportioning to eight food groups based on core and discretionary foods (10); fruit, vegetables, grains (cereals), meat and alternatives, dairy and alternatives, discretionary foods, discretionary beverages (excluding alcoholic beverages) and alcoholic beverages. This was done using standard recipes from the AUSNUT2007 Recipe File(11) or, where necessary, a recipe was compiled from popular recipe websites such as Taste.com.au. Intakes per day from each food group were summed and averaged over three days of recording for both e-DIA and 24-hour
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