Dietary assessment

Dietary Assessment

Presented by-Dr Garima Gupta

MBBS, MD (Post Graduate Resident)University College of Medical Sciences and GTB Hospital

Delhi

What is Dietary Assessment?• A dietary assessments is a comprehensive evaluation to assess food

consumption at national level, household level and an individual level.• It is one of the tool for nutritional status assessment.

NATIONAL LEVEL

HOUSEHOLD LEVEL

Objectives Of Dietary Assessment

It provides information about dietary intake patterns.It also provides information about estimate nutrient intakes.It is helpful in planning health education activities.It also provides information about food habit and attitudes.

Methods of dietary assessment

Food balance sheet method.Inventory method.Weighment method 24 hr Recall methodFood Frequency Questionnaire method (FFQ Method)Duplicate Sample / Chemical analysis method .Expenditure pattern method .Diet History .

24 Hour Dietary Recall Method• This is the most widely used method where subjects are interviewed

by trained professionals to recall the kinds and the amount of food consumed during the last 24 hours

Enlist all the family members who partook the meals yesterday.Their completed age (in years for adults, in months for infants and young

children).Their physiological status (pregnancy, lactation).Occupation- sedentary, moderate, heavy.This helps to arrive adult consumption units.Housewife/individual is asked which food and what amounts were

consumed on previous day or yesterday

Avoid 3 F –• Festival• Fast• Feast days

Grocer’s balance

Example-1 : A cup of Tea• 1 Cup of tea = 150 ml ( half milk and half water)

• Total calories = 87.75 + 20 = 107.75 kcal

CONSTITUENTS QUANTITY CALORIES/100 gm CALORIES (kcal)

Buffalo milk 75 ml 117 87.75

Water 75 ml 0 0

1 TSF sugar 5 gm 400 20

Example-2: Two Chapatti• Ask how much wheat flour she takes and how many chapattis are

made. Eg- In 1 Kg Flour she makes 40 Chapattis; 1 Chapatti will be prepared in 25gm flour appx.• 100 gm of Wheat flour – 340 Kcal• 25 gm wheat flour for one chapatti will have- 340 * 25/100 = 85 kcal• 2 chapattis = 85*2= 170 kcal• If she uses 1 teaspoon ghee ; 1 ml ghee= 9 kcal ; 5 ml ghee= 45 kcal• Total = 170 + 45 = 215 kcal

Example-3: Vegetable (Aaloo-Gobhi Vegetable)

• If in a 5 membered family, 1 Kg aaloo, 1 Kg Gobhi and 10 ml oil is usedfor preparation of a vegetable, then per member its 200 gm aaloo, 200 gm gobhi and 2 ml oil.

Total calories = 194 + 60 + 18 = 272 kcal

CONSTITUENT QUANTITY CALORIES/100 gm CALORIES (kcal)

Potato 200 gm 97 194

Cauliflower 200 gm 30 60

Oil 2 ml 900 18

Advantages:Low respondent burden Easy in administration Minimization of biases associated with altering food intake because

of knowledge that one is being observed.

Limitations: Recall bias Misreporting Need for a trained observer to administer

Thankyou