KIN 4310 1nd Edition Lecture 22 Outline of Last Lecture I Body Composition II Assessing Body Composition III Direct Techniques IV Indirect Techniques V Aerobic Fitness VI Metabolic Equivalents METs VII Oxygen Consumption VIII Aerobic Fitness IX Field Tests X Nonexercise Estimates XI Aerobic Fitness Summary Outline of Current Lecture I Dietary Assessment Methods II 24 Hour Recall III Food Record Diary IV Unweighed Estimated Food Record V Estimating Food Portion Sizes VI Food Frequency Questionnaires These notes represent a detailed interpretation of the professor s lecture GradeBuddy is best used as a supplement to your own notes not as a substitute VII Diet History VIII Duplicate Food Collection IX Summary X Definitions XI Measuring Physical Activity XII Intensity XIII Physical Activity Level PAL XIV Methods to Assess PA XV Accelerometers XVI Heart Rate Monitors XVII Direct Observation XVIII Pedometers XIX Physical Activity Logs PALS XX Physical Activity Questionnaires XXI Summary Current Lecture I II Dietary Assessment Methods a 24 hour recall b Food record diary i Weighed ii Unweighed c Food frequency questionnaires d Diet history e Duplicate diet collection 24 Hour Recall a Requires trained interviewer b Interviewer helps subject remember all foods consumed and assists in determination of portion sizes c Common technique i Interviewer asks what subject first ate and drank upon waking THAT day and works forward to time of interview ii Interviewer then begins at point exactly 24 hours ago and works forward to time of waking d Strengths i Requires only 20 30 minutes ii Fairly inexpensive iii Provides detailed quantitative and qualitative data iv Low subject burden v Low reactivity e Limitations i Time intensive training ii Time and labour intensive data collection iii Seldom representative of usual intake iv Under over reporting can occur v Requires cooperative subject data can be withheld or altered III Food Record Diary a Subject records at time of consumption the types and amounts of food and beverages consumed for a period of time ranging from 1 7 days b Weight food record i Food and beverages weighed ii Preferred method considered more accurate c Unweighed estimated food record i Portions estimated using household measures such as cups teaspoons tablespoons etc d Strengths i Does not rely on memory ii Can provide detailed data on intake and eating habits iii Multiple day data more representative of usual intake iv Valid up to 5 days e Limitations i Requires high degree of cooperation ii Subject must be motivated and have average literacy level iii Subjects willing to complete food records may not be typical iv Quality of record declines in relation to the number of days studies v Reactive IV Unweighed Estimated Food Record a Subject cooperation and literacy skills required b Less invasive tends to be more acceptable to subjects c Some accuracy lost but often balanced by better subject participation and adherence V Estimating Food Portion Sizes a Significant problem with interpretation of portion sizes b Subjects should give as accurate description as possible possibly by comparing to other objects c Food models or pictorial representations can also be used d Subjects can also be taught how to record net weight or volume on food labels and report proportion of the food that was consumed VI Food Frequency Questionnaires a Assesses energy and or nutrient intake by determining frequency of consumption of a limited number of foods known to be major sources of the dietary component under investigation b Lists approximately 100 food or food groups c May ask for indication of portion size d Portion numbers and sizes are statistically analyzed to estimate nutrient intake e Strengths i Can be self administered ii Scannable computer scoring available iii Inexpensive iv May be more representative of habitual intake v Allows for examination of diet disease relationships f Limitations i May not represent typical food or portion sizes consumed ii Relies on ability of subject to describe diet VII Diet History a Assesses subject s usual dietary intake over an extended period of time i Collect general information on subject s health habits ii Question subject about usual eating patterns iii Verify accuracy of data provided iv Subject also completes d day food record b Strengths i Assesses usual nutrient intake ii Can detect seasonal changes iii Data on range of nutrients can be collected iv Correlates well with biochemical markers of intake i e protein intake and nitrogen excretion c Limitations i Time consuming and expensive ii Labor intensive requires highly trained interviewers and complex coding systems iii May overestimate nutrient intake iv Requires cooperative subject with ability to recall usual diet VIII Duplicate Food Collection a Subjects collect identical portions of all food and beverages consumed over a specified period of time b Duplicate portions are then chemically analyzed for nutrient content c Strengths i Avoids coding errors and errors involved in the use of food composition tables ii Can be used for nutrients and contaminants found in very small amounts for which food composition databases are incomplete d Limitations i Very expensive ii Considerable subject burden iii May underestimate intake IX Summary a Choice of method to assess dietary intake depends on underlying purpose of assessment b Dietary assessment can be retrospective or prospective c Each method had strengths and limitations d Biomarkers can be used as measures of the validity of the dietary intake data collected X Definitions a Physical activity i Any bodily movement produced by the skeletal muscles that results in energy expenditure b Exercise i A sub category of physical activity that is planned structured purposeful and repetitive XI Measuring Physical Activity a 30 different instruments and or methods b Pros and cons of each depending on what information you are trying to capture c Characteristics assessed i Frequency ii Intensity iii Duration XII Intensity a METs multiples of the metabolic equivalent of sitting quietly for one hour i Sedentary 1 5 METs ii Light 1 5 3 0 METs iii Moderate 3 6 METs iv Vigorous 6 METs XIII Physical Activity Level PAL a XIV Methods to Assess PA a Subjective Measures i Physical activity logs PALS ii 24 hour recall iii 7 day recall iv Previous month recall v Previous year recall vi Questionnaires vii All are self administered or interviewer administered either in person