A New Method for Self-assessment of Daily Calorie Intake
NCT ID: NCT01408784
Last Updated: 2012-05-01
Study Results
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Basic Information
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UNKNOWN
135 participants
OBSERVATIONAL
2011-07-31
2012-07-31
Brief Summary
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Detailed Description
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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.
Conditions
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Study Design
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CASE_ONLY
CROSS_SECTIONAL
Eligibility Criteria
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Inclusion Criteria
* Body mass index (BMI) between 20-45 kg/m2
* Workers of Maccabi Healthcare Services
* Members of Maccabi Healthcare Services
Exclusion Criteria
21 Years
65 Years
ALL
Yes
Sponsors
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Maccabi Healthcare Services, Israel
OTHER
Rabin Medical Center
OTHER
Assuta Hospital Systems
OTHER
Responsible Party
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Maccabi health services
Principal Investigators
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Orit Klinger, MD
Role: PRINCIPAL_INVESTIGATOR
Maccabi Healthcare Services, Israel
Locations
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Maccabi Healthcare Services
Tel Aviv, , Israel
Countries
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Central Contacts
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Facility Contacts
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Other Identifiers
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172011
Identifier Type: -
Identifier Source: org_study_id
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