The University of Sydney, Sydney, New South Wales, Australia.
Hebrew Senior Life and Jean Mayer USDA Human Nutrition Research Center on Aging, Tufts University, Boston, Massachusetts.
Nutr Diet. 2021 Apr;78(2):145-153. doi: 10.1111/1747-0080.12606. Epub 2020 Feb 9.
Nutrition-based applications ("apps") offer enormous research potential, however evidence of their use and acceptability among older adults is limited. We compared self-reported and dietitian-adjusted dietary intake records among adults aged 55 to 75 years using the Research Food Diary (RFD) app.
Participants were recruited from the 45 and Up Study and completed a 3-day food record using the RFD. A follow-up dietetic telephone interview was performed to confirm the electronic dietary data. Independent of these interviews, a set of adjustments based on dietetic skills, nutritional database knowledge, food composition and dietary assessment was established to resolve probable reporting errors. The "adjusted" and "dietitian-assisted" records were compared to self-reported records for nutrient intakes and serves of The Five Food Groups using one-way repeated measures analysis of variance.
Sixty-two participants were recruited, with 48 using the RFD app which included eight records without any identified errors. Reporting errors contained in the raw self-reported records included: food items with missing/implausible quantities or insufficient descriptions to allow automatic coding. After removal of unusable records, 44 records were analysed. Differences were found between the self-reported and adjusted records for protein, calcium, vitamin B , zinc and dairy food serves (all P < .001; differences up to 8%). No significant differences were found between the adjusted and dietitian-assisted measures.
Similarities between adjusted and dietitian-assisted records suggest carefully applied dietetic assumptions are likely to improve accuracy of self-reported intake data where dietitian interviews are not possible. We provide four key recommendations to guide this process.
基于营养的应用程序（“应用程序”）具有巨大的研究潜力，但它们在老年人中的使用和接受程度的证据有限。我们比较了使用 Research Food Diary（RFD）应用程序的 55 至 75 岁成年人的自我报告和营养师调整后的饮食摄入记录。
参与者从 45 岁及以上研究中招募，并使用 RFD 完成了 3 天的食物记录。随后进行了一次饮食电话访谈，以确认电子饮食数据。在这些访谈之外，根据饮食技能、营养数据库知识、食物成分和饮食评估建立了一组调整方案，以解决可能的报告错误。使用单向重复测量方差分析比较“调整”和“营养师协助”记录与自我报告记录的营养素摄入量和五类食物的份量。
共招募了 62 名参与者，其中 48 名使用了包括 8 条无任何识别错误的 RFD 应用程序记录。原始自我报告记录中的报告错误包括：食物项目缺少/不合理数量或描述不足，无法自动编码。在删除不可用记录后，分析了 44 条记录。自我报告和调整记录之间在蛋白质、钙、维生素 B 、锌和乳制品份量方面存在差异（均 P<0.001；差异高达 8%）。调整和营养师协助测量之间没有发现显著差异。
调整后和营养师协助记录之间的相似性表明，在不可能进行营养师访谈的情况下，仔细应用饮食学假设可能会提高自我报告摄入数据的准确性。我们提供了四项关键建议来指导这一过程。
