Department of Food Function and Labeling, National Institute of Health and Nutrition, National Institutes of Biomedical Innovation, Health and Nutrition, 1-23-1 Toyama, Shinjuku-ku, Tokyo 162-8636, Japan.
Department of Nutritional Epidemiology and Shokuiku, National Institute of Health and Nutrition, National Institutes of Biomedical Innovation, Health and Nutrition, 1-23-1 Toyama, Shinjuku-ku, Tokyo 162-8636, Japan.
Nutrients. 2022 Oct 18;14(20):4357. doi: 10.3390/nu14204357.
Weighed food records together with an in-person interview approach constitute the most basic methods used to estimate energy and nutrient intakes in dietary surveys. In the background of the coronavirus disease-2019 pandemic, the need for non-face-to-face dietary surveys using information and communication technology (ICT) is increasing. We aimed to evaluate ICT-based dietary record surveys and identify factors that may enable this survey method to become more widely used in the future. We conducted a non-face-to-face survey of dietary records of 44 Japanese individuals, maintained by dietitians using dietary photography and video conferencing services. We conducted a focus group interview with the six dietitians who conducted that survey. Their opinions on the factors necessary to popularize ICT-based dietary survey method were analyzed. In the focus group interview, dietitians highlighted fewer restrictions on time and place as positive aspects. Negative aspects included insufficient skills to operate computers, difficulty in hearing, and understanding facial expressions using ICT. We identified three main factors for enabling widespread use of ICT-based dietary record survey: individual skill, device and technology, and social environmental factors. This suggests that a comprehensive approach is necessary for popularizing the use of ICT in dietary surveys.
称重食物记录和面对面访谈方法是估计饮食调查中能量和营养素摄入量的最基本方法。在 2019 年冠状病毒病大流行的背景下，使用信息和通信技术（ICT）进行非面对面饮食调查的需求正在增加。我们旨在评估基于 ICT 的饮食记录调查，并确定可能使这种调查方法在未来更广泛应用的因素。我们对营养师使用饮食摄影和视频会议服务记录的 44 名日本个体的非面对面饮食记录进行了调查。我们对进行该调查的六位营养师进行了焦点小组访谈。分析了他们对普及基于 ICT 的饮食调查方法所需因素的看法。在焦点小组访谈中，营养师强调时间和地点限制较少是积极方面。负面因素包括操作计算机的技能不足、使用 ICT 时难以听到和理解面部表情。我们确定了实现基于 ICT 的饮食记录调查广泛应用的三个主要因素：个人技能、设备和技术以及社会环境因素。这表明在饮食调查中推广 ICT 的使用需要综合方法。
