COVID-19 and Virtual Nutrition: A Pilot Study of Integrating Digital Food Models for Interactive Portion Size Education.
Nutrients
; 14(16)2022 Aug 12.
Article
in English
| MEDLINE | ID: covidwho-1987906
ABSTRACT
BACKGROUND AND AIMS:
Digital food viewing is a vital skill for connecting dieticians to e-health. The aim of this study was to integrate a novel pedagogical framework that combines interactive three- (3-D) and two-dimensional (2-D) food models into a formal dietetic training course. The level of agreement between the digital food models (first semester) and the effectiveness of educational integration of digital food models during the school closure due to coronavirus disease 2019 (COVID-19) (second semester) were evaluated.METHOD:
In total, 65 second-year undergraduate dietetic students were enrolled in a nutritional practicum course at the School of Nutrition and Health Sciences, Taipei Medical University (Taipei, Taiwan). A 3-D food model was created using Agisoft Metashape. Students' digital food viewing skills and receptiveness towards integrating digital food models were evaluated.RESULTS:
In the first semester, no statistical differences were observed between 2-D and 3-D food viewing skills in food identification (2-D 89% vs. 3-D 85%) and quantification (within ±10% difference in total calories) (2-D 19.4% vs. 3-D 19.3%). A Spearman correlation analysis showed moderate to strong correlations of estimated total calories (0.69~0.93; all p values < 0.05) between the 3-D and 2-D models. Further analysis showed that students who struggled to master both 2-D and 3-D food viewing skills had lower estimation accuracies than those who did not (equal performers 28% vs. unequal performers16%, p = 0.041), and interactive 3-D models may help them perform better than 2-D models. In the second semester, the digital food viewing skills significantly improved (food identification 91.5% and quantification 42.9%) even for those students who struggled to perform digital food viewing skills equally in the first semester (equal performers 44% vs. unequal performers 40%).CONCLUSION:
Although repeated training greatly enhanced students' digital food viewing skills, a tailored training program may be needed to master 2-D and 3-D digital food viewing skills. Future study is needed to evaluate the effectiveness of digital food models for future "eHealth" care.Keywords
Full text:
Available
Collection:
International databases
Database:
MEDLINE
Main subject:
Simulation Training
/
COVID-19
Type of study:
Experimental Studies
/
Observational study
/
Prognostic study
Limits:
Humans
Language:
English
Year:
2022
Document Type:
Article
Affiliation country:
Nu14163313
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