Identification of Factors Necessary for Enabling Technology-Based Dietary Record Surveys: A Qualitative Focus Group Interview with Japanese Dietitians.
Nutrients
; 14(20)2022 Oct 18.
Article
in English
| MEDLINE | ID: covidwho-2071665
ABSTRACT
Weighed food records together with an in-person interview approach constitute the most basic methods used to estimate energy and nutrient intakes in dietary surveys. In the background of the coronavirus disease-2019 pandemic, the need for non-face-to-face dietary surveys using information and communication technology (ICT) is increasing. We aimed to evaluate ICT-based dietary record surveys and identify factors that may enable this survey method to become more widely used in the future. We conducted a non-face-to-face survey of dietary records of 44 Japanese individuals, maintained by dietitians using dietary photography and video conferencing services. We conducted a focus group interview with the six dietitians who conducted that survey. Their opinions on the factors necessary to popularize ICT-based dietary survey method were analyzed. In the focus group interview, dietitians highlighted fewer restrictions on time and place as positive aspects. Negative aspects included insufficient skills to operate computers, difficulty in hearing, and understanding facial expressions using ICT. We identified three main factors for enabling widespread use of ICT-based dietary record survey individual skill, device and technology, and social environmental factors. This suggests that a comprehensive approach is necessary for popularizing the use of ICT in dietary surveys.
Keywords
Full text:
Available
Collection:
International databases
Database:
MEDLINE
Main subject:
Nutritionists
/
COVID-19
Type of study:
Experimental Studies
/
Observational study
/
Qualitative research
/
Randomized controlled trials
Limits:
Humans
Country/Region as subject:
Asia
Language:
English
Year:
2022
Document Type:
Article
Affiliation country:
Nu14204357
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