» Articles » PMID: 26151176

A Novel Dietary Assessment Method to Measure a Healthy and Sustainable Diet Using the Mobile Food Record: Protocol and Methodology

Overview
Journal Nutrients
Date 2015 Jul 8
PMID 26151176
Citations 16
Authors
Affiliations
Soon will be listed here.
Abstract

The world-wide rise in obesity parallels growing concerns of global warming and depleting natural resources. These issues are often considered separately but there may be considerable benefit to raising awareness of the impact of dietary behaviours and practices on the food supply. Australians have diets inconsistent with recommendations, typically low in fruit and vegetables and high in energy-dense nutrient-poor foods and beverages (EDNP). These EDNP foods are often highly processed and packaged, negatively influencing both health and the environment. This paper describes a proposed dietary assessment method to measure healthy and sustainable dietary behaviours using 4-days of food and beverage images from the mobile food record (mFR) application. The mFR images will be assessed for serves of fruit and vegetables (including seasonality), dairy, eggs and red meat, poultry and fish, ultra-processed EDNP foods, individually packaged foods, and plate waste. A prediction model for a Healthy and Sustainable Diet Index will be developed and tested for validity and reliability. The use of the mFR to assess adherence to a healthy and sustainable diet is a novel and innovative approach to dietary assessment and will have application in population monitoring, guiding intervention development, educating consumers, health professionals and policy makers, and influencing dietary recommendations.

Citing Articles

Transforming Big Data into AI-ready data for nutrition and obesity research.

Thomas D, Knight R, Gilbert J, Cornelis M, Gantz M, Burdekin K Obesity (Silver Spring). 2024; 32(5):857-870.

PMID: 38426232 PMC: 11180473. DOI: 10.1002/oby.23989.


Healthy and Sustainable Diet Index: Development, Application and Evaluation Using Image-Based Food Records.

Harray A, Boushey C, Pollard C, Dhaliwal S, Mukhtar S, Delp E Nutrients. 2022; 14(18).

PMID: 36145211 PMC: 9501267. DOI: 10.3390/nu14183838.


Basics of Sustainable Diets and Tools for Assessing Dietary Sustainability: A Primer for Researchers and Policy Actors.

Alexandropoulou I, Goulis D, Merou T, Vassilakou T, Bogdanos D, Grammatikopoulou M Healthcare (Basel). 2022; 10(9).

PMID: 36141280 PMC: 9498311. DOI: 10.3390/healthcare10091668.


Health and sustainability co-benefits of eating behaviors: Towards a science of dietary eco-wellness.

Barrett B Prev Med Rep. 2022; 28:101878.

PMID: 35832638 PMC: 9272027. DOI: 10.1016/j.pmedr.2022.101878.


Development and preliminary validity of an Indonesian mobile application for a balanced and sustainable diet for obesity management.

Agustina R, Febriyanti E, Putri M, Martineta M, Hardiany N, Mustikawati D BMC Public Health. 2022; 22(1):1221.

PMID: 35725407 PMC: 9208233. DOI: 10.1186/s12889-022-13579-x.


References
1.
Lake I, Hooper L, Abdelhamid A, Bentham G, Boxall A, Draper A . Climate change and food security: health impacts in developed countries. Environ Health Perspect. 2012; 120(11):1520-6. PMC: 3556605. DOI: 10.1289/ehp.1104424. View

2.
Trichopoulou A, Costacou T, Bamia C, Trichopoulos D . Adherence to a Mediterranean diet and survival in a Greek population. N Engl J Med. 2003; 348(26):2599-608. DOI: 10.1056/NEJMoa025039. View

3.
Patterson R, Haines P, Popkin B . Diet quality index: capturing a multidimensional behavior. J Am Diet Assoc. 1994; 94(1):57-64. DOI: 10.1016/0002-8223(94)92042-7. View

4.
Drewnowski A . Healthy diets for a healthy planet. Am J Clin Nutr. 2014; 99(6):1284-5. DOI: 10.3945/ajcn.114.088542. View

5.
Drewnowski A, Specter S . Poverty and obesity: the role of energy density and energy costs. Am J Clin Nutr. 2003; 79(1):6-16. DOI: 10.1093/ajcn/79.1.6. View