Korean Journal of Community Nutrition (대한지역사회영양학회지)

The Korean Society of Community Nutrition (대한지역사회영양학회)
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A Study on Application of Food Photographs for Estimating Individuals' Dietary Intake

음식사진을 이용한 식사섭취량 조사법에 관한 연구

  • Kwon, Jong-Sook (Department of Food and Nutrition, Shingu University) ;
  • Kim, Kyung-Min (Department of Food and Nutrition, Baewha Women's University) ;
  • Kim, Hye-Kyeong (Department of Food Science and Nutrition, The Catholic University of Korea)
  • Received : 2010.10.21
  • Accepted : 2010.12.17
  • Published : 2010.12.31
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Abstract

This study was performed to investigate the validity of food photographs for estimating individuals' dietary intakes and compare it with other dietary assessment methods. Subjects were 7 professors, 2 researchers, 12 dietitian and 16 graduate students majoring in food and nutrition. Among the subjects, 20 subjects had research experiences in the dietary intake survey more than one year while 17 had not. Each subject estimated 50 food portions displayed in computer monitor by comparing with standard food photographs, which were weighed portions of 28 foods from typical Korean diet. No significant differences between the estimated value and the weighed value of 17 (34%) food portions were shown in research-experienced group and those of 14 (28%) food portions were shown in no-researchexperienced group. 24-hour recall was the most frequently-used method for dietary assessment followed by in the order of food frequency questionnaire, dietary record, diet history and weighing method. After estimating food portions by photographs, 30 subjects (81%) were willing to use the method for dietary assessment because of its convenience and easy communication between researcher and subject. This study suggests that digital photography method would be a useful and convenient new instrument for estimating individuals' dietary intake. However, it is necessary to create standard database for food portions and carry out systematic education for food estimation in order to apply this method in the fields.

Keywords

References

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