Development and validation of nutrient estimates based on a food-photographic record in Japan
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RESEARCH
Open Access
Development and validation of nutrient estimates based on a food-photographic record in Japan Keigo Saeki1* , Naoto Otaki2, Maiko Kitagawa3,4, Nobuhiro Tone5, Ribeka Takachi6,7, Rika Ishizuka1,8, Norio Kurumatani1 and Kenji Obayashi1
Abstract Background: Previous studies have reported that estimates of portion size, energy, and macronutrients such as carbohydrates, proteins, and fat based on the food-photographic record closely correlate with directly weighed values. However, the correlation based on a large sample of the test meal with the evidence of many nutrients is yet to be determined. We conducted this study to assess the correlation and difference between the foodphotographic record and weighed results for 44 nutrients based on a larger number of test meals than those in previous studies. Methods: We assessed the nutrients of test meals using a food-photographic record and direct weighing and compared the results of the two methods. Twenty participants prepared a total of 1163 test meals. Each participant cooked 28–29 different kinds of dishes. Five participants cooked the same dish with their own recipes. For the most commonly consumed 41 dishes, 20 participants served a meal with their usual portion size. For the remaining 73 dishes, five participants served a meal with their usual portion size. An independent researcher weighed each ingredient and calculated the nutrients of the test meals. The participants took photographs of the test meals using a digital camera. Two independent, trained analysts measured the longitudinal and transverse diameters of the food area on the photographs of the test meals, compared the portion size with the reference photographs, and calculated the nutrients based on a database that contained reference photographs. Results: Rank correlation coefficients between estimates from the food-photographic record of each test meal and weighed results were high for portion size (r = 0.93), energy (r = 0.93), protein (r = 0.90), fat (r = 0.92), and carbohydrate (r = 0.94), and those for the 44 nutrients ranged from 0.78 to 0.94. We found high reproducibility between the two analysts for all the nutrients (r > 0.90). Conclusions: We found a high correlation and small difference between the food-photographic record method and weighed results of a large number of nutrients in many test meals. Keywords: Food-photographic record, Validity, Nutrient estimate, Portion size estimation
* Correspondence: [email protected] 1 Department of Epidemiology, Nara Medical University School of Medicine, 840 Shijocho, Kashihara, Nara 634-8521, Japan Full list of author information is available at the end of the article © The Author(s). 2020 Open Access This article is licensed under a Creative Commons Attribution 4.0 International License, which permits use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons licence, and indicate if
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