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A dietary feedback system for the delivery of consistent personalized dietary advice in the web-based multicenter Food4Me study
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نویسنده
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forster h. ,walsh m.c. ,o'donovan c.b. ,woolhead c. ,mcgirr c. ,daly e.j. ,o'riordan r. ,celis-morales c. ,fallaize r. ,macready a.l. ,marsaux c.f.m. ,navas-carretero s. ,san-cristobal r. ,kolossa s. ,hartwig k. ,mavrogianni c. ,tsirigoti l. ,lambrinou c.p. ,godlewska m. ,surwilo a. ,gjelstad i.m.f. ,drevon c.a. ,manios y. ,traczyk i. ,alfredo martinez j. ,saris w.h.m. ,daniel h. ,lovegrove j.a. ,mathers j.c. ,gibney m.j. ,gibney e.r. ,brennan l.
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منبع
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journal of medical internet research - 2016 - دوره : 18 - شماره : 6
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چکیده
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Background: despite numerous healthy eating campaigns,the prevalence of diets high in saturated fatty acids,sugar,and salt and low in fiber,fruit,and vegetables remains high. with more people than ever accessing the internet,web-based dietary assessment instruments have the potential to promote healthier dietary behaviors via personalized dietary advice. objective: the objectives of this study were to develop a dietary feedback system for the delivery of consistent personalized dietary advice in a multicenter study and to examine the impact of automating the advice system. methods: the development of the dietary feedback system included 4 components: (1) designing a system for categorizing nutritional intakes; (2) creating a method for prioritizing 3 nutrient-related goals for subsequent targeted dietary advice; (3) constructing decision tree algorithms linking data on nutritional intake to feedback messages; and (4) developing personal feedback reports. the system was used manually by researchers to provide personalized nutrition advice based on dietary assessment to 369 participants during the food4me randomized controlled trial,with an automated version developed on completion of the study. results: saturated fatty acid,salt,and dietary fiber were most frequently selected as nutrient-related goals across the 7 centers. average agreement between the manual and automated systems,in selecting 3 nutrient-related goals for personalized dietary advice across the centers,was highest for nutrient-related goals 1 and 2 and lower for goal 3,averaging at 92%,87%,and 63%,respectively. complete agreement between the 2 systems for feedback advice message selection averaged at 87% across the centers. conclusions: the dietary feedback system was used to deliver personalized dietary advice within a multi-country study. overall,there was good agreement between the manual and automated feedback systems,giving promise to the use of automated systems for personalizing dietary advice.
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کلیدواژه
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Dietary decision trees; Dietary feedback; Food4Me; Human nutrition; Personalized nutrition; Web-based dietary assessment tool
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آدرس
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ucd institute of food and health,university college dublin,belfield-dublin, Ireland, ucd institute of food and health,university college dublin,belfield-dublin, Ireland, ucd institute of food and health,university college dublin,belfield-dublin, Ireland, ucd institute of food and health,university college dublin,belfield-dublin, Ireland, ucd institute of food and health,university college dublin,belfield-dublin, Ireland, creme global,trinity technology and enterprise campus,grand canal quay,dublin, Ireland, creme global,trinity technology and enterprise campus,grand canal quay,dublin, Ireland, human nutrition research centre,institute of cellular medicine,newcastle university,newcastle-upon-tyne, United Kingdom, hugh sinclair unit of human nutrition,institute for cardiovascular and metabolic research,university of reading,reading, United Kingdom, hugh sinclair unit of human nutrition,institute for cardiovascular and metabolic research,university of reading,reading, United Kingdom, department of human biology,nutrim,school for nutrition and translational research in metabolism,maastricht university medical centre,maastricht, Netherlands, department of nutrition,food science and physiology,centre for nutrition research,university of navarra,pamplona, Spain, department of nutrition,food science and physiology,centre for nutrition research,university of navarra,pamplona, Spain, ziel research center of nutrition and food sciences,biochemistry unit,technische universitat munchen,munchen, Germany, ziel research center of nutrition and food sciences,biochemistry unit,technische universitat munchen,munchen, Germany, department of nutrition and dietetics,harokopio university,athens, Greece, department of nutrition and dietetics,harokopio university,athens, Greece, department of nutrition and dietetics,harokopio university,athens, Greece, national food and nutrition institute (izz),warsaw, Poland, national food and nutrition institute (izz),warsaw, Poland, department of nutrition,institute of basic medical sciences,university of oslo,oslo, Norway, department of nutrition,institute of basic medical sciences,university of oslo,oslo, Norway, department of nutrition and dietetics,harokopio university,athens, Greece, national food and nutrition institute (izz),warsaw, Poland, department of nutrition,food science and physiology,centre for nutrition research,university of navarra,pamplona, Spain, department of human biology,nutrim,school for nutrition and translational research in metabolism,maastricht university medical centre,maastricht, Netherlands, ziel research center of nutrition and food sciences,biochemistry unit,technische universitat munchen,munchen, Germany, hugh sinclair unit of human nutrition,institute for cardiovascular and metabolic research,university of reading,reading, United Kingdom, human nutrition research centre,institute of cellular medicine,newcastle university,newcastle-upon-tyne, United Kingdom, ucd institute of food and health,university college dublin,belfield-dublin, Ireland, ucd institute of food and health,university college dublin,belfield-dublin, Ireland, ucd institute of food and health,university college dublin,belfield-dublin, Ireland
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Authors
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