A New Method for Self-assessment of Daily Calorie Intake

Evaluating the Validity of the "Categories" Method: a New Method for Self-report Assessment of Daily Calorie Intake

The purpose of this study is to assess the validity of self-caloric evaluation, the "categories method" - a new method based on one categorical score per meal

Study Overview

• Status: Unknown
• Conditions: Caloric Restriction; Diet Records

Detailed Description

Weight loss is mainly a result of reduction in daily caloric intake. Hence many people are interested in counting and tracking their daily caloric intake but In fact only 9% of people in the USA can accurately estimate the number of calories they eat (International Food Information Council Foundation, May 2011)

According to the well-known method the investigators need to know the caloric value of each and every component our dish or meal. For example: a Breakfast that contains a glass of orange juice, a small bagel, spread with cream cheese shall be calculated as : orange juice 90 kcal + bagel 192 kcal +cream cheese 98 kcal=total 380 kcal.

This method is very complicated, especially when the investigators need to calculate a dish that its ingredients are not straightforward such as: Cob salad or Shepherd's pie, Even a slice of pizza, it is very difficult to estimate the fat, carbohydrate or protein a piece of pie contains let alone the caloric volume.

The investigators proposed a new method called "The categories method": a single categorical estimation per meal based on a set of five categories:

Category 1 less than 200 kcal, Category 2 200-500 kcal, Category 3 501-800 kcal, Category 4 801-1200 kcal, Category 5 above 1200 kcal

After choosing the category the investigators use an average of the category (e.g., category 3: 500-800 Avg = 650 kcal). Using the same Breakfast description as above: this meal will be considered as category No. 2 (200-500 Kcal), and chicken and rice at the restaurant will considered as a category 4 (800-1200 Kcal).

This method simplifies the process of counting calories, especially with assembled or cooked meal, it makes it easier to track any given meal even to those how are not so familiar with the caloric value of a product.

Research protocol:Participates will interviewed face to face on 1 occasion to obtain 24 hours recall using 4 pass method include 1. Quick review of the meals. 2. Food items that may be forgotten 3. Time and place of each meal 4. Assessment of food quantities and dimensions using a photograph published by the Israeli Ministry

This method is implemented with U.S. Department of Agriculture (USDA) as part of nutritional surveys and is used for "MBT" Survey of the Israeli Ministry of Health

Using "Tzameret" software system (food composition program of the Israeli Ministry of Health) The investigators will input the 24HR recall food list and quantity to calculate caloric values for every meal and the total calorie intake.

Using the "Categories Method" the investigators will calculate the caloric value of a meal by giving the average value of each category (record in parentheses).

Finally, reliability of the "categories method" compare with the 24HR recall will statistically calculated.

• Study Type: Observational
• Enrollment (Anticipated): 135

Contacts and Locations

Study Locations

• Israel
  • Tel Aviv, Israel
    • Recruiting
    • Maccabi Healthcare Services
    • Contact: Tzachi Knaan, M.Sc RD; Phone Number: 972.522.785.274; Email: knaan@inter.net.il
    • Principal Investigator: Tzachi Knaan, M.Sc RD

Participation Criteria

Eligibility Criteria

• Ages Eligible for Study: 17 years to 61 years (Adult, Older Adult)
• Accepts Healthy Volunteers: No
• Genders Eligible for Study: All

• Sampling Method: Non-Probability Sample

Study Population

Community sample

Description

Inclusion Criteria:

• Ages 21-65
• Body mass index (BMI) between 20-45 kg/m2
• Workers of Maccabi Healthcare Services
• Members of Maccabi Healthcare Services

Exclusion Criteria:

-Clinical dietitians / Nutritionists

Study Plan

How is the study designed?

Design Details

• Observational Models: Case-Only
• Time Perspectives: Cross-Sectional

What is the study measuring?

Primary Outcome Measures

Outcome Measure	Measure Description	Time Frame
Total Calorie intake using "categories method"	Sum of every meal (the average)	30-45 minutes

Secondary Outcome Measures

Outcome Measure	Measure Description	Time Frame
Total calories per meal using "categories method"	Average of a category	30-45 minutes

Collaborators and Investigators

• Sponsor: Assuta Hospital Systems
• Collaborators: Rabin Medical Center; Maccabi Healthcare Services, Israel
• Investigators: Principal Investigator: Orit Klinger, MD, Maccabi Healthcare Services, Israel

Study record dates

Study Major Dates

• Study Start: July 1, 2011
• Primary Completion (Anticipated): July 1, 2012
• Study Completion (Anticipated): July 1, 2012

Study Registration Dates

• First Submitted: August 2, 2011
• First Submitted That Met QC Criteria: August 2, 2011
• First Posted (Estimate): August 3, 2011

Study Record Updates

• Last Update Posted (Estimate): May 1, 2012
• Last Update Submitted That Met QC Criteria: April 30, 2012
• Last Verified: July 1, 2011

More Information

Terms related to this study

• Keywords: obesity; overweight; energy intake; diet; food intake; calories; energy balance; counting; categories; calorie; method; counting calories; lose weight; 24 hours recall
• Other Study ID Numbers: 172011