Nutritional Epidemiology Group, School of Food Science and Nutrition, University of Leeds, Leeds LS2 9JT, UK.
Department of Human Nutrition and Dietetics, Michael Okpara University of Agriculture, Umudike P.M.B. 7267, Nigeria.
Nutrients. 2024 Oct 15;16(20):3497. doi: 10.3390/nu16203497.
Tools to accurately and efficiently measure dietary intake in Nigeria are lacking. We aimed to develop and assess the usability of a new online dietary assessment tool for Nigeria-myfood24 West Africa.
We developed the myfood24 West Africa database using data from existing food composition tables, packaged foods labels and research articles. The development followed seven steps: identified data sources, selected foods, processed/cleaned the data, calculated the nutrient content of recipes, created and allocated portion sizes, quality-checked the database and developed food accompaniments. To pilot the tool, we recruited 179 university staff in Nigeria using a cross-sectional design. Usability was assessed using a questionnaire that included the System Usability Scale (SUS) and a feedback session.
The database included 924 foods, with up to 54 nutrients and 35 portion-size images allocated to foods. Sixty percent of the data were sourced from the 2019 West Africa Food Composition Table, 17% from back-of-pack labels of packaged foods, 14% from the 2017 Nigerian Food Composition Table, 5% from generated recipes and 4% from the published literature. Of the participants, 30% (n = 53) self-recorded their food intake, with a total of 1345 food and drink entries from both self- and interviewer-collected data. The mean SUS score of 74 (95% CI: 68,79) indicated good usability. The feedback showed that the tool was user-friendly, educational and included a variety of local foods.
This new tool will enhance the dietary assessment of the Nigerian population. More work will expand coverage to include more foods from the region.
在尼日利亚，缺乏准确且高效的饮食摄入量评估工具。本研究旨在开发并评估一种新的尼日利亚在线饮食评估工具——myfood24 西非的可用性。
我们使用现有食物成分表、包装食品标签和研究文章的数据，开发了 myfood24 西非数据库。该数据库的开发共经历了 7 个步骤：确定数据源、选择食物、处理/清理数据、计算食谱的营养成分、创建和分配食物份量、数据库质量检查以及开发食物搭配。为了对工具进行试点，我们采用横断面设计，在尼日利亚招募了 179 名大学员工。使用问卷调查评估了可用性，该问卷包括系统可用性量表（SUS）和反馈会议。
该数据库包含 924 种食物，每种食物最多有 54 种营养素和 35 种份量图像。60%的数据来源于 2019 年西非食物成分表，17%来源于包装食品的背面标签，14%来源于 2017 年尼日利亚食物成分表，5%来源于生成的食谱，4%来源于已发表的文献。在参与者中，30%（n=53）自我记录了他们的饮食，通过自我和采访者收集的数据，共记录了 1345 份食物和饮料。74 分（95%CI：68，79）的平均 SUS 分数表明了良好的可用性。反馈表明，该工具易于使用、具有教育意义，并且包含了各种当地食物。
这个新工具将增强对尼日利亚人口的饮食评估。未来的工作将扩大覆盖范围，纳入更多来自该地区的食物。
