24-hour Dietary Recall, Dietary Assessment, Dietary Restraint, Social Desirability
Conditions
Keywords
Dietary Assessment, 24-hour dietary recall, Dietary Restraint, Social Desirability, Portion estimation, Underreporting
Brief summary
The purpose of this study is to evaluate the influence of dietary restraint, social desirability, and food type on the accuracy of dietary intake reported during a 24-hour recall.
Detailed description
The purpose of this study is to investigate the influence of the interaction among dietary restraint, social desirability, and food type (healthy vs. unhealthy) on the accuracy of reporting consumption of a laboratory meal during a 24-hour dietary recall. The automated multiple-pass method (AMPM) of 24-hour dietary recall is considered the gold standard of dietary assessment however the potential for error and biases is widely acknowledged with a tendency towards underreporting. Underreporting has been linked to many factors including two individual characteristics, dietary restraint and social desirability. Both dietary restraint and social desirability have been extensively studied however the influence of their interaction on reported dietary intake is not fully understood. In addition, a relationship to the types of foods (healthy vs. unhealthy) has also been found. For this study, 40 normal-weight female participants will be recruited at The University of Tennessee using flyers inviting volunteers. Participants will be categorized by dietary restraint, high or low, and social desirability, high or low, based on questions during the initial screening. In a laboratory setting participants will consume a meal of pre-weighed foods, including both healthy and unhealthy foods. The following day, an AMPM 24-hr dietary recall will be conducted with the participant over the telephone. Accuracy of the reported dietary intake of the laboratory meal will be determined by the equation \[(reported intake - measured intake)\]/measured intake\] x100 for amount (weight or volume) and energy (kilocalories) with comparisons between groups and within food types using mixed factorial analysis of variance.
Interventions
OTHERLunch meal with 24 hour dietary recall
Each participant will come into the laboratory for a buffet-style lunch meal, where they are instructed to sample each of the foods served. On the next day, a 24 hour dietary recall is performed to test the participants ability to accurately report amounts and types of food consumed. Measures of dietary restraint and social desirability are taken prior to the laboratory meal via phone interview.
Sponsors
The University of Tennessee, Knoxville
Study design
Allocation
NON_RANDOMIZED
Intervention model
SINGLE_GROUP
Primary purpose
BASIC_SCIENCE
Masking
SINGLE (Subject)
Eligibility
Sex/Gender
FEMALE
Age
18 Years to 25 Years
Healthy volunteers
Yes
Inclusion criteria
* Normal weight status (BMI 18.5-24.9) * Willing to sample study foods
Exclusion criteria
* Individuals majoring in Nutrition or Exercise Science * Smokers * Individuals taking medication for ADHD * Individuals who are pregnant * Individuals with allergies to food in study
Design outcomes
Primary
| Measure | Time frame |
|---|---|
| Accuracy of reported dietary intake compared to measure intake of a laboratory meal. | 1 day. |
Secondary
| Measure | Time frame |
|---|---|
| Dietary Restraint Score of participant. | 1 day. |
| Social Desirability Score of participant. | 1 day. |
Countries
United States
Outcome results
None listed