Levine J A, Madden A M, Morgan M Y
Academic Department of Medicine, Royal Free Hospital, London.
Br Med J (Clin Res Ed). 1987 Aug 8;295(6594):369-72. doi: 10.1136/bmj.295.6594.369.
Dietary intake was assessed in 50 patients in hospital by using a dietary history method and computer based system for data collection and standard food tables to calculate the composition of nutrients. The results were compared with those from a weighed assessment that was calculated by using both food tables and manufacturers' food analyses. The use of the food tables overestimated mean (SEM) individual nutrient intakes by between 2.5% (1.5%) and 15.5% (3.0%). The mean errors associated with the dietary history assessment varied from -23% (7.8%) for fat intake to +21.4% (8.5%) for carbohydrate intake. Overall, 30% of the assessments of total nutrient intakes that were calculated using this method were within -20% to +20% of actual values; 18% were within -10% to +10%. The mean errors associated with the computer based assessment varied from -1.0% (4.3%) for carbohydrate intake to +8.5% (3.4%) for protein intake. Overall, 56% of the assessments of total nutrient intakes were within -20% to +20% of actual intakes; 31% were within -10% to +10%. The computer based system provides an accurate, reproducible, convenient, and inexpensive method for assessing dietary intake.
采用饮食史方法及基于计算机的数据收集系统和标准食物表来计算营养素组成，对50名住院患者的饮食摄入量进行了评估。将结果与通过食物表和制造商食品分析计算得出的称重评估结果进行比较。使用食物表高估了个体营养素平均（标准误）摄入量2.5%（1.5%）至15.5%（3.0%）。与饮食史评估相关的平均误差从脂肪摄入量的-23%（7.8%）到碳水化合物摄入量的+21.4%（8.5%）不等。总体而言，使用该方法计算的总营养素摄入量评估中，30%在实际值的-20%至+20%范围内；18%在-10%至+10%范围内。与基于计算机的评估相关的平均误差从碳水化合物摄入量的-1.0%（4.3%）到蛋白质摄入量的+8.5%（3.4%）不等。总体而言，总营养素摄入量评估中有56%在实际摄入量的-20%至+20%范围内；31%在-10%至+10%范围内。基于计算机的系统为评估饮食摄入量提供了一种准确、可重复、方便且廉价的方法。
