Comparison of a Web-Based Dietary Assessment Tool with Software for the Evaluation of Dietary Records

Evgen Benedik, Barbara Koroušić Seljak, Maša Hribar, Irena Rogelj, Borut Bratanič, Rok Orel, Nataša Fidler Mis, Evgen Benedik, Barbara Koroušić Seljak, Maša Hribar, Irena Rogelj, Borut Bratanič, Rok Orel, Nataša Fidler Mis

Abstract

Background: Dietary assessment in clinical practice is performed by means of computer support, either in the form of a web-based tool or software. The aim of the paper is to present the results of the comparison of a Slovenian web-based tool with German software for the evaluation of four-day weighted paper-and-pencil-based dietary records (paper-DRs) in pregnant women.

Methods: A volunteer group of pregnant women (n=63) completed paper-DRs. These records were entered by an experienced research dietitian into a web-based application (Open Platform for Clinical Nutrition, OPEN, http://opkp.si/en, Ljubljana, Slovenia) and software application (Prodi 5.7 Expert plus, Nutri-Science, Stuttgart, Germany, 2011). The results for calculated energy intake, as well as 45 macro- and micronutrient intakes, were statistically compared by using the non-parametric Spearman's rank correlation coefficient. The cut-off for Spearman's rho was set at >0.600.

Results: 12 nutritional parameters (energy, carbohydrates, fat, protein, water, potassium, calcium, phosphorus, dietary fiber, vitamin C, folic acid, and stearic acid) were in high correlation (>0.800), 18 in moderate (0.600-0.799), 11 in weak correlation (0.400-0.599), while 5 (arachidonic acid, niacin, alpha-linolenic acid, fluoride, total sugars) did not show any statistical correlation.

Conclusion: Comparison of the results of the evaluation of dietary records using a web-based dietary assessment tool with those using software shows that there is a high correlation for energy and macronutrient content.

Keywords: comparison; dietary records; pregnant women; web-based dietary assessment tools.

Figures

Figure 1
Figure 1
Spearman’s rho correlation coefficients for 46 parameters calculated from 63 four-day dietary records recorded by 63 volunteers and entered into web- and software-based dietary records by a dietitian (cut-off for Spearman’s rho as strongly positive correlation was set at >0.800 (black columns), as medium significant at 0.600–0.799 (grey columns), as weak at 0.400–0.599 (spotted columns) and no correlation (white columns)). Spearman’s rho coefficients for all studied correlations are significant at the 0.05 level.

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Source: PubMed

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