Identification of Factors Necessary for Enabling Technology-Based Dietary Record Surveys: A Qualitative Focus Group Interview with Japanese Dietitians
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 commun...
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| Format: | Article |
| Language: | English |
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MDPI AG
2022-10-01
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| Series: | Nutrients |
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| Online Access: | https://www.mdpi.com/2072-6643/14/20/4357 |
| _version_ | 1797470611185860608 |
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| author | Yuko Tousen Chifumi Shimomura Ai Yasudomi Yukie Kaneda Nanako Nishiwaki Mayumi Fujita Hiroko Oya Toshiro Kobori Masuko Kobori Hidemi Takimoto |
| author_facet | Yuko Tousen Chifumi Shimomura Ai Yasudomi Yukie Kaneda Nanako Nishiwaki Mayumi Fujita Hiroko Oya Toshiro Kobori Masuko Kobori Hidemi Takimoto |
| author_sort | Yuko Tousen |
| collection | DOAJ |
| description | 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. |
| first_indexed | 2024-03-09T19:38:46Z |
| format | Article |
| id | doaj.art-6c186294e54c4735b460c23a62e5d1a5 |
| institution | Directory Open Access Journal |
| issn | 2072-6643 |
| language | English |
| last_indexed | 2024-03-09T19:38:46Z |
| publishDate | 2022-10-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Nutrients |
| spelling | doaj.art-6c186294e54c4735b460c23a62e5d1a52023-11-24T01:45:15ZengMDPI AGNutrients2072-66432022-10-011420435710.3390/nu14204357Identification of Factors Necessary for Enabling Technology-Based Dietary Record Surveys: A Qualitative Focus Group Interview with Japanese DietitiansYuko Tousen0Chifumi Shimomura1Ai Yasudomi2Yukie Kaneda3Nanako Nishiwaki4Mayumi Fujita5Hiroko Oya6Toshiro Kobori7Masuko Kobori8Hidemi Takimoto9Department of Food Function and Labeling, National Institute of Health and Nutrition, National Institutes of Biomedical Innovation, Health and Nutrition, 1-23-1 Toyama, Shinjuku-ku, Tokyo 162-8636, JapanDepartment of Nutritional Epidemiology and Shokuiku, National Institute of Health and Nutrition, National Institutes of Biomedical Innovation, Health and Nutrition, 1-23-1 Toyama, Shinjuku-ku, Tokyo 162-8636, JapanDepartment of Food Function and Labeling, National Institute of Health and Nutrition, National Institutes of Biomedical Innovation, Health and Nutrition, 1-23-1 Toyama, Shinjuku-ku, Tokyo 162-8636, JapanDepartment of Nutritional Epidemiology and Shokuiku, National Institute of Health and Nutrition, National Institutes of Biomedical Innovation, Health and Nutrition, 1-23-1 Toyama, Shinjuku-ku, Tokyo 162-8636, JapanDepartment of Research and Development, Healthcare Systems Co., Ltd., 1-14-8 Shirakane, Showa-ku, Nagoya 466-0058, Aichi, JapanDepartment of Research and Development, Healthcare Systems Co., Ltd., 1-14-8 Shirakane, Showa-ku, Nagoya 466-0058, Aichi, JapanDepartment of Research and Development, Healthcare Systems Co., Ltd., 1-14-8 Shirakane, Showa-ku, Nagoya 466-0058, Aichi, JapanInstitute of Food Research, National Agriculture and Food Research Organization (NARO), 2-1-12 Kannondai, Tsukuba 305-8642, Ibaraki, JapanInstitute of Food Research, National Agriculture and Food Research Organization (NARO), 2-1-12 Kannondai, Tsukuba 305-8642, Ibaraki, JapanDepartment of Nutritional Epidemiology and Shokuiku, National Institute of Health and Nutrition, National Institutes of Biomedical Innovation, Health and Nutrition, 1-23-1 Toyama, Shinjuku-ku, Tokyo 162-8636, JapanWeighed 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.https://www.mdpi.com/2072-6643/14/20/4357dietary recordinformation and communication technologydietary assessmentfocus group interviewnon-face-to-face |
| spellingShingle | Yuko Tousen Chifumi Shimomura Ai Yasudomi Yukie Kaneda Nanako Nishiwaki Mayumi Fujita Hiroko Oya Toshiro Kobori Masuko Kobori Hidemi Takimoto Identification of Factors Necessary for Enabling Technology-Based Dietary Record Surveys: A Qualitative Focus Group Interview with Japanese Dietitians Nutrients dietary record information and communication technology dietary assessment focus group interview non-face-to-face |
| title | Identification of Factors Necessary for Enabling Technology-Based Dietary Record Surveys: A Qualitative Focus Group Interview with Japanese Dietitians |
| title_full | Identification of Factors Necessary for Enabling Technology-Based Dietary Record Surveys: A Qualitative Focus Group Interview with Japanese Dietitians |
| title_fullStr | Identification of Factors Necessary for Enabling Technology-Based Dietary Record Surveys: A Qualitative Focus Group Interview with Japanese Dietitians |
| title_full_unstemmed | Identification of Factors Necessary for Enabling Technology-Based Dietary Record Surveys: A Qualitative Focus Group Interview with Japanese Dietitians |
| title_short | Identification of Factors Necessary for Enabling Technology-Based Dietary Record Surveys: A Qualitative Focus Group Interview with Japanese Dietitians |
| title_sort | identification of factors necessary for enabling technology based dietary record surveys a qualitative focus group interview with japanese dietitians |
| topic | dietary record information and communication technology dietary assessment focus group interview non-face-to-face |
| url | https://www.mdpi.com/2072-6643/14/20/4357 |
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