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Project SHAPE

其他書名	An Experimental Evaluation of a Group Versus Computer-based Intervention to Improve Food Portion Size Estimation Skills
出版	University of California, San Diego and San Diego State University, 2002
URL	http://books.google.com.hk/books?id=i0yb84ipbXgC&hl=&source=gbs_api

註釋The increasing prevalence of obesity and chronic conditions are often attributed to increases in energy intake. However, the scientific validity of this relationship is threatened by the rate of low energy reporting associated with dietary assessment. One of the goals of this study was to address the underreporting problem by improving accuracy in portion estimation and energy intake following a brief computer or group intervention on portion estimation. The primary outcomes of interest included estimation of real foods and food models and accuracy of energy intake using a 24-hour dietary recall and two food records. Secondary outcomes included self-efficacy, knowledge of portion size information, and social desirability. Repeated measures MANOVA were used to examine changes in portion estimation skills and accuracy of energy intake between baseline and post-intervention, and as a function of the intervention. A convenience sample of 76 women was recruited, interviewed at baseline, randomly assigned to one of three conditions, and then assessed two weeks post-intervention. The baseline and post intervention interviews consisted of a survey, real and plastic food model portion size tests, one 24-hour dietary recall, two days of food records, and assessment of height and weight. Participants assigned to the intervention conditions (group- or computer-based) received one hour of training. Results indicated that the intervention was not effective in improving real food portion size estimation abilities. Women were observed making greater estimation errors at post-intervention compared with baseline. Estimation errors were greater with amorphous foods, compared with solids and liquids. The intervention was effective in improving estimation errors on the food model test, improving self-efficacy, and advancing knowledge of portion size information. Accuracy of energy intake did not improve between baseline and post-intervention or as a function of the intervention. However, social desirability was found to be associated with energy intake. In addition, the number of low energy reporters decreased between baseline and post-intervention among participants in the group condition. Nevertheless, the prevalence of low energy reporting in this sample was very high. Further research is needed to develop easily transportable interventions that will improve accuracy of energy reporting and portion estimation skills. Interventions delivered by computer may need to be designed to provide more opportunities for multiple sensory interactions.