Nutrition Assessment, Monitoring and Surveillance

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NUTR 651- Spring 2019

Assignment 2 24-HOUR RECALL ASSESSMENT AND INTERPRETATION

Part A:

1. From face-to-face interviews:

(i) completed face-to-face 24-hour recall forms,

(ii) a description/diagrams/images of the estimation food guides that you used for the face-to face interviews (MS Word document),

For my face to face interviews I used the USDA Food Models for Estimating Portions.

(iii) a summary table of the resulting main food groups (MS Word document) and

Respondent A:

Respondent B:

(iv) a summary table of resulting nutrients (energy, fats, carbohydrates, proteins, fiber, vitamins A, B2, B9, B12, calcium, iron and zinc) (MS Word document). The food group and nutrient summary tables will be based on the face to-face interview data that you entered into the ASA24 program (4 points)

Respondent A:

Respondent B:

2. From respondent’s ASA24 self-entry: (i) a summary table of consumed foods and amounts,

Respondent A:

Response	Amount
Breakfast
Chewing gum	1 piece
Bottle Tap Water 710 millilitres	50% (half)
Corned beef hash	3/4 cup
Bagel Plain Whole wheat Medium	1/2 bagel
Scrambled Eggs	2
Oil (any kind)
Tap Water Glass	12 fluid ounces
Fresh Plum	Whole fruit
Lunch
McDonald's Cheeseburger	2
Milk shake (restaurant) Other than chocolate Small (12 fluid ounces)	40%
Bottled Water Uncarbonated 710 millilitres	50% (half)
French fries Medium order	Less than 1 order
Ketchup	3 tablespoons
Dinner
Sausage and lentil soup	Sausage and lentil soup
Lentils, dry	1.5 Cup, dry
Unfound ingredient	tomatoes diced
Vegetables and vegetable juice
Tomatoes	Cooked, 1.75 Cup
Basil, dried	0.5 Teaspoon
Zucchini, raw	Cooked, 1 Medium
Carrots, raw	Cooked, 3 Medium
Onions, raw	Cooked, 1 Large
Sausage, pork, italian	16 Ounce, cooked
Broth, chicken, homemade	3.5 Cup
Oregano	1.5 Teaspoon
Salt, table	1.5 Teaspoon
Pepper, black	1 Teaspoon
Garlic powder	1.25 Teaspoon
Garlic, raw	Cooked, 1 1/4 servings
Multivitamin. Men's formula	1 Dose
Tap Water Glass	12 fluid ounces
vitamin	vitamin
Magnesium	500mg
Omega-3 fatty acid supplement	1 Dose
Fish oil	1 Dose
Anchovy Oil	1,000 mg
Children's formula. Flintstones Complete Children's Multivitamin Now With More Vitamin D	1 Tablet
Snack
Regular Pound cake	1 Wedge slice
Chewing gum	1 piece

Respondent B:

Response	Amount
Breakfast
Caramel Macchiato	1 Cup, 8 fluid ounces, 80%
Rectangle Cheese bread	1 slice
Honey	Less than 1/2 tablespoon
Corn flakes	1/2 cup
Whole milk	1 Mug, 80mL, 40%
Snack
Banana	Medium, Whole fruit
Regular Peanut butter	1 teaspoon
Dinner
Boiled Large Chicken breast	1/2 piece
Heavy cream	1/2 cup (4 fluid ounces)
Baked Medium potato	1/2 potato
White rice	1/4 cup
Olive oil	Less than 1 teaspoon
Lemon juice	I don’t know

(ii) a summary table of the resulting main food groups and

Respondent A:

Respondent B:

(iii) a summary table of resulting nutrients (energy, fats, carbohydrates, proteins, fiber, vitamins A, B2, B9, B12, calcium, iron and zinc). (Submitted as MS Word documents). The food group and nutrient summary tables will be based on your respondent’s entry of consumed foods into the ASA24 program (3 points)

Respondent A:

Respondent B:

Part B:

1. Describe each of your respondents as best you can: socio-economic, demographic, cultural, BMI status, any existing health conditions, etc.

Respondent A:

My respondent is a healthy 41-year-old male. He is originally from Washington DC and has recently retired from the U.S. Army where he was a member of the U.S. Army Special Forces (USSF). He is very physically fit for his age due to his having spent many years working out several hours per day because he was a member of USSF. Now as a retiree and current Master of Nutrition Student at GMU, he continues to exercise for two hours per day, 5 days a week. He is married and lives with his wife and 11-year-old son. Their combined income puts them in the middle-class socio-economic range. He eats a healthy diet which consists of 90% homecooked meals which he prepares from whole foods. His BMI is 24.9 which is the normal healthy range.

Respondent B:

My respondent is a healthy 26 years old female. Originally from Saudi Arabia and has moved to USA to pursue a graduate degree in Linguistics. She has been studying and living in the US for almost 3 years. She doesn’t usually exercise. However, she doesn’t have a car, so she walks to her school or to finish some nearby errands, so she walks at least 30 mins a day. She doesn’t think that she eats healthy food or have a healthy lifestyle. However, she doesn’t eat fast food and she cooks her own food every day.

2-Describe: (i) your experiences: -compare the two methods (face-to-face versus ASA24).

The two processes weren’t too difficult. However, respondent A has a very healthy lifestyle and he was aware about the portion sizes, so doing the face to face 24 h recall interview was really smooth and easy task. However, I think that he forgot to mention some food ingredients during the face to face 24 h recall interview and the ASA24 program helped him to recall these food ingredients. However, Respondent B didn’t have much information about the portion sizes, I had to use the samples from food guides in order to make it easier for her to recall. Getting the information from the ASA24 wasn’t hard since both respondents were able to provide the required details about their food consumption. Also, it was pretty easy for me to follow due to the information that has been collected during the face to face interview. The questions from the ASA24 made me realize that I could have gotten more information and details from my respondent, such as; the places where they were eating their meals, or if they added sugar in the coffee, if they added ketchup to the French fries, if the bread was whole grain or white, the kind of cheese and milk, the size of the banana. However, I was able to get this information from the ASA24. Moreover, as a result of the exercise that we had in the class, I was able to ask more detailed questions such as; if she has eaten a gum or drinking from the tab water during the day. My respondents felt that answering the questions during the face to face recall interview was

(ii) Your respondent’s experience. Please ask your respondent to describe his/her experiences in participating in the face-to-face interview and ASA24 assessment. Include this in your write-up. -Was it more difficult to gather information using one over the other? Why or why not? -How useful were the recall aids: face-to-face interview and ASA24.

Respondent A:

My respondent felt that both methods were easy to use and beneficial. He was able to easily recall his 24hour intake due to his habitual use of Myfitness Pal where he regularly tracks his food intake. My respondent felt that his answers should be fairly consistent across the face to face and the automated due to his use of the MyFitness Pal. My respondent did however comment that he rarely tracks his water intake due to his drinking water whenever he is thirsty as opposed to a more diligent tracking approach.

Respondent B:

My respondents felt that her answers in the website might be different from the face to face recall interview. She said “I might over or underestimated, I can’t recall the exact portions”

3.Based on your assessment describe your respondent’s level of comfort and ease in using each method.

I felt that my respondents were pretty comfortable with the ASA24, but they enjoyed the face to face interview and they found it a great deal more due to their comfort level with the interviewer.

4. Did you feel that the information gathered was accurate for each of the methods? - Why or why not?

I believe that the information that have been gathered in both of the methods were accurate but had some slight differences in regard to the level of experience to my respondent B and her ability to recall. Moreover, the only limitation that I found from using the ASA24 program is that it is limited to the information previously input, my respondents had encountered some difficulties finding some certain food items

5. What might you do to improve and gather more accurate nutritional information for each of the methods if you were to repeat this assignment?

If I would to repeat this assignment I would rather to be with the respondents while they’re completing the ASA24, in order to guide the respondents if they encounter any difficulties. Also, I would prefer to ask the respondents to complete the ASA24 program at the same day of the face to face interview.

6. Are the food items, food group and nutrient estimates from the two methods comparable? Comparison should be based on the following: the main food groups, energy, fats, carbohydrates, proteins, fiber, vitamins A, B2, B9, B12, calcium, iron and zinc. Are there any signs of bias (persistent under or over estimation)?

The differences weren’t significant. My respondents slightly over or underestimated their vegetables, fruits, dairy, and protein intake in the ASA24 program.

7. Based on the food group, energy and nutrient estimates from the face-to-face interviews, what percentage of your respondent’s met the recommended intake levels for

(i) each food group? (ii) energy and nutrients (fats, carbohydrates, proteins, fiber, vitamins A, B2, B9, B12, calcium and iron

My respondents only met 44% of the Energy and Nutrients Requirements.

Respondent A:

	F2F	ASA24
Energy and nutrients	Target	Eaten	Percentage	Status	Target	Eaten	Percentage	Status
Fats	20	44	45%	OVER	20	41	48%	OVER
Carbohydrates	130	246	52%	OK	130	263	49%	OK
Proteins	6.5 ounces	8.0 ounces	81%	ACHIEVED	6.5 ounces	8.9 ounces	73%	ACHIEVED
Fiber	38	20	190%	UNDER	38	26	146%	UNDER
Vitamin A	900	672	133%	UNDER	900	717	125%	UNDER
Vitamin B2 R	1.3	1.7	76%	OK	1.3	2.6	50%	OK
Vitamin B9 F	400	340	117%	UNDER	400	521	77%	OK
Vitamin B12	2.4	6	40%	OK	2.4	5.9	40%	OK
Calcium	1000	716	140%	UNDER	1000	748	133%	UNDER
Iron	8	15	53%	OK	8	19	42%	OK

Respondent B:

	F2F	ASA24
Energy and nutrients	Target	Eaten	Percentage	Status	Target	Eaten	Percentage	Status
Fats	20	52	38%	OVER	20	47	42%	OVER
Carbohydrates	130	160	81%	OK	130	135	96%	OK
Proteins	5.5 ounces	4.1 ounces	134%	UNDER	5.5 ounces	3.0 ounces	183%	Under
Fiber	25	12	208%	UNDER	25	6	416%	UNDER
Vitamin A	700	1.600	43%	OK	700	684	102%	UNDER
Vitamin B2 R	1.1	1.6	68%	OK	1.1	1.3	84%	OK
Vitamin B9 F	400	418	96%	OK	400	325	123%	UNDER
Vitamin B12	2.4	2.8	85%	OK	2.4	2.2	109%	UNDER
Calcium	1000	650	153%	UNDER	1000	318	314%	UNDER
Iron	18	14	128%	UNDER	18	9	200%	UNDER

Calculate your respondent’s estimated energy requirement (EER) for energy intake and compare your respondents’ energy intake to the EER.

Respondent A:

Men: 19 years and older EER = [662 – (9.53 X age)] + PA X [(15.91 X wt) + (539.6 X ht)]

EER = [662 – (9.53 X 41)] + 1.48 X [(15.91 X 76.65) + (539.6 X 1.749)] = 3019.89262

My respondent’s Calculated EER is higher than the ASA24’s calories recommendation. However, the calories intake of my respondent was lower than the calculated and the recommended.

Respondent B:

Women: 19 years and older

EER=[(354–(6.91Xage)] +PAX [(9.36Xwt) +(726Xht)]

EER=[(354–(6.91X26)] + 1.12 X [(9.36X53) +(726X1.55)] = 1855.2496

My respondent’s Calculated EER is close to the ASA24’s calories recommendation. Also, the calories intake of my respondent was close to the calculated and the recommended.