在临床环境中使用数字化食物记录：一项随机对照试验中的转化经验。

Use of digital food records in clinical settings: lessons in translation from a randomised controlled trial.

机构信息

Centre for Online Health, The University of Queensland, Brisbane, Queensland, Australia.

Centre for Health Services Research, The University of Queensland, Brisbane, Queensland, Australia.

出版信息

J Hum Nutr Diet. 2025 Feb;38(1):e13389. doi: 10.1111/jhn.13389.

DOI:10.1111/jhn.13389

PMID:39587760

Abstract

BACKGROUND

Digital food records offer efficiencies in collecting and assessing dietary information remotely; however, research into factors impacting their translation into clinical settings is limited.

METHODS

The study examined factors that may impact the integration of digital food records into clinical dietetic practice by assessing (1) the source and rate of data errors received, (2) the impact of dietitian-adjusted data on dietary variables and (3) the acceptance of use in a complex chronic condition cohort. Adults from specialist clinics enroled in a randomised controlled feasibility trial participated. Participants recorded their dietary intake using a mobile food diary application (Research Food diary, Xyris Software Pty Ltd.); it was analysed via electronic nutrition analysis software (FoodWorks, Xyris Software Pty Ltd.). Records were verified and corrected by a dietitian. Dietary variables assessed before (participant-unadjusted data) and after (dietitian-adjusted data) were compared by the Wilcoxon signed-rank test, Bland-Altman and Passing-Bablok analysis. Surveys and Interviews assessed participants'; acceptance of the mobile application's usability.

RESULTS

Errors appeared in 93% of records. Dietitian-adjusted median data were higher for most variables compared to participant-unadjusted median data (p < 0.05, median changes between 0.0% and 64.7%) of 59 participant records (median age 51 years, interquartile range 38-58). There was poor agreement between participant-unadjusted and dietitian-adjusted data for some dietary variables. Sixty-four percent surveyed (n = 32/50) found the app easy to use, whereas 29 interviews provided insights into facilitators and challenges of use.

CONCLUSIONS

Significant barriers to integrating digital food records into clinical settings exist requiring dietitian adjustment to correct errors which has major implications for estimates of diet quality and intake.

摘要

背景

数字食物记录在远程收集和评估饮食信息方面具有效率；然而，对于影响其转化为临床环境的因素的研究有限。

方法

该研究通过评估（1）收到的数据错误的来源和速度，（2）营养师调整数据对饮食变量的影响，以及（3）在复杂慢性病队列中使用的接受程度，来检查可能影响数字食物记录整合到临床饮食实践中的因素。参加随机对照可行性试验的专科诊所的成年人参与了研究。参与者使用移动食物日记应用程序（Research Food diary，Xyris Software Pty Ltd.）记录他们的饮食摄入量；它通过电子营养分析软件（FoodWorks，Xyris Software Pty Ltd.）进行分析。记录由营养师进行验证和更正。通过 Wilcoxon 符号秩检验、Bland-Altman 和 Passing-Bablok 分析比较比较参与者调整前（参与者未调整数据）和调整后（营养师调整数据）的饮食变量。调查和访谈评估了参与者对移动应用程序可用性的接受程度。

结果

93%的记录存在错误。与参与者未调整中位数数据相比，营养师调整中位数数据对于大多数变量更高（p < 0.05，中位数变化在 0.0%和 64.7%之间），这是 59 名参与者记录（中位数年龄 51 岁，四分位距 38-58）。一些饮食变量的参与者未调整和营养师调整的数据之间存在较差的一致性。64%接受调查的人（n = 32/50）发现应用程序易于使用，而 29 次访谈提供了使用的促进因素和挑战的见解。