KIN 4310 1nd Edition Lecture 22Outline of Last Lecture I. Body CompositionII. Assessing Body CompositionIII. Direct TechniquesIV. Indirect TechniquesV. Aerobic FitnessVI. Metabolic Equivalents (METs)VII. Oxygen ConsumptionVIII. Aerobic FitnessIX. Field TestsX. Nonexercise EstimatesXI. Aerobic Fitness SummaryOutline of Current Lecture I. Dietary Assessment – MethodsII. 24 Hour RecallIII. Food Record/DiaryIV. Unweighed/Estimated Food RecordV. Estimating Food Portion SizesVI. Food Frequency QuestionnairesThese 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 HistoryVIII. Duplicate Food CollectionIX. SummaryX. DefinitionsXI. Measuring Physical ActivityXII. IntensityXIII. Physical Activity Level (PAL)XIV. Methods to Assess PAXV. AccelerometersXVI. Heart Rate MonitorsXVII. Direct ObservationXVIII. PedometersXIX. Physical Activity Logs (PALS)XX. Physical Activity QuestionnairesXXI. SummaryCurrent LectureI. Dietary Assessment – Methodsa. 24 hour recallb. Food record/diaryi. Weighedii. Unweighedc. Food frequency questionnairesd. Diet historye. Duplicate diet collectionII. 24 Hour Recalla. Requires trained interviewerb. Interviewer helps subject remember all foods consumed and assists in determination of portion sizesc. Common techniquei. Interviewer asks what subject first ate and drank upon waking THAT day, and works forward to time of interviewii. Interviewer then begins at point exactly 24 hours ago and works forward to time of wakingd. Strengthsi. Requires only 20-30 minutesii. Fairly inexpensiveiii. Provides detailed quantitative and qualitative dataiv. Low subject burdenv. Low reactivitye. Limitationsi. Time-intensive training ii. Time and labour intensive data collectioniii. Seldom representative of usual intakeiv. Under/over reporting can occurv. Requires cooperative subject; data can be withheld or alteredIII. Food Record/Diarya. Subject records, at time of consumption, the types and amounts of food and beverages consumed for a period of time ranging from 1-7 daysb. Weight food recordi. Food and beverages weighedii. Preferred method – considered more accuratec. Unweighed/estimated food recordi. Portions estimated using household measures such as cups, teaspoons, tablespoons, etc.d. Strengthsi. Does not rely on memoryii. Can provide detailed data on intake and eating habitsiii. Multiple day data more representative of usual intakeiv. Valid up to 5 dayse. Limitationsi. Requires high degree of cooperationii. Subject must be motivated and have average literacy leveliii. Subjects willing to complete food records may not be typicaliv. Quality of record declines in relation to the number of days studiesv. ReactiveIV. Unweighed/Estimated Food Recorda. Subject cooperation and literacy skills requiredb. Less invasive – tends to be more acceptable to subjectsc. Some accuracy lost, but often balanced by better subject participation and adherenceV. Estimating Food Portion Sizesa. Significant problem with interpretation of portion sizesb. Subjects should give as accurate description as possible, possibly by comparing toother objectsc. Food models or pictorial representations can also be usedd. Subjects can also be taught how to record net weight or volume on food labels and report proportion of the food that was consumedVI. Food Frequency Questionnairesa. 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 investigationb. Lists approximately 100 food or food groups c. May ask for indication of portion sized. Portion numbers and sizes are statistically analyzed to estimate nutrient intakee. Strengthsi. Can be self-administeredii. Scannable computer scoring availableiii. Inexpensiveiv. May be more representative of habitual intakev. Allows for examination of diet-disease relationshipsf. Limitationsi. May not represent typical food or portion sizes consumedii. Relies on ability of subject to describe dietVII. Diet Historya. Assesses subject’s usual dietary intake over an extended period of timei. Collect general information on subject’s health habitsii. Question subject about usual eating patternsiii. Verify accuracy of data providediv. Subject also completes d-day food recordb. Strengthsi. Assesses usual nutrient intakeii. Can detect seasonal changesiii. Data on range of nutrients can be collectediv. Correlates well with biochemical markers of intake (i.e. – protein intake and nitrogen excretionc. Limitationsi. Time consuming and expensiveii. Labor intensive – requires highly trained interviewers and complex codingsystemsiii. May overestimate nutrient intakeiv. Requires cooperative subject with ability to recall usual dietVIII. Duplicate Food Collectiona. Subjects collect identical portions of all food and beverages consumed over a specified period of timeb. Duplicate portions are then chemically analyzed for nutrient contentc. Strengthsi. Avoids coding errors and errors involved in the use of food composition tablesii. Can be used for nutrients and contaminants found in very small amounts for which food composition databases are incompleted. Limitationsi. Very expensiveii. Considerable subject burdeniii. May underestimate intakeIX. Summarya. Choice of method to assess dietary intake depends on underlying purpose of assessmentb. Dietary assessment can be retrospective or prospectivec. Each method had strengths and limitationsd. Biomarkers can be used as measures of the validity of the dietary intake data collectedX. Definitionsa. Physical activity i. Any bodily movement produced by the skeletal muscles that results in energy expenditureb. Exercise i. A sub-category of physical activity, that is planned structured purposeful and repetitiveXI. Measuring Physical Activitya. 30+ different instruments and/or methodsb. Pros and cons of each, depending on what information you are trying to capturec. Characteristics assessed:i. Frequencyii. Intensityiii. DurationXII. Intensitya. METs: multiples of the metabolic equivalent of sitting quietly for one houri. Sedentary < 1.5 METsii. Light 1.5 < 3.0 METsiii. Moderate 3-6 METsiv. Vigorous > 6 METsXIII. Physical Activity Level (PAL)a.XIV. Methods to Assess PAa. Subjective Measures:i. Physical activity logs (PALS)ii. 24 hour recalliii. 7 day recalliv. Previous month recallv. Previous year recallvi. Questionnairesvii.