Concept Development and Use of an Automated Food Intake and Eating Behavior Assessment Method

Marlou P. Lasschuijt; Elske Brouwer-Brolsma; Monica Mars; Els Siebelink; Edith Feskens; Kees de Graaf; Guido Camps

doi:10.3791/62144

Concept Development and Use of an Automated Food Intake and Eating Behavior Assessment Method

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JoVE Journal Behavior

Concept Development and Use of an Automated Food Intake and Eating Behavior Assessment Method

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06:21 min

February 19, 2021

DOI: 10.3791/62144-v

Marlou P. Lasschuijt¹, Elske Brouwer-Brolsma¹, Monica Mars¹, Els Siebelink¹, Edith Feskens¹, Kees de Graaf¹, Guido Camps¹

¹Division of Human Nutrition and Health,Wageningen University & Research

Overview

This protocol demonstrates a novel technology-based dietary assessment method utilizing a dining tray equipped with built-in weighing scales and a video camera. This device allows for automated measurement of food and drink intake as well as eating behavior throughout a meal.

Key Study Components

Area of Science

Nutrition
Dietary Assessment
Behavioral Research

Background

Traditional dietary assessments often rely on indirect measures, such as food recalls.
Direct measurement of food intake can provide more accurate data.
This method is particularly beneficial for individuals with specific dietary needs.
Automated systems reduce the burden on participants during assessments.

Purpose of Study

To improve the accuracy of dietary intake measurements.
To analyze eating behaviors in real-time.
To provide insights for nutrition researchers and dieticians.

Methods Used

Utilization of a dining tray with integrated scales.
Incorporation of a video camera for behavioral analysis.
Real-time data collection during meals.
Demonstration by a trained research dietician.

Main Results

Enhanced precision in measuring food intake.
Insights into individual eating behaviors.
Potential applications for managing dietary needs in vulnerable populations.
Reduction of participant effort in dietary assessments.

Conclusions

The new method offers a significant advancement in dietary assessment technology.
It can lead to better dietary management for individuals with specific health conditions.
Future research may expand its applications in various nutritional studies.

Frequently Asked Questions

What is the main advantage of this dietary assessment method?

The main advantage is the ability to measure food intake and eating behavior accurately with minimal effort from participants.

Who demonstrated the procedure?

The procedure was demonstrated by Els Siebelink, head of the Dietician Department.

How does this method benefit individuals with diabetes?

It provides precise insights into their eating habits, which can aid in better dietary management.

Is this method suitable for elderly individuals?

Yes, it is particularly beneficial for malnourished elderly individuals by accurately assessing their food intake.

What technology is used in this dietary assessment?

The method uses a dining tray with built-in weighing scales and a video camera.

Can this method be used in clinical settings?

Yes, it can be applied in clinical settings to monitor dietary intake and behavior.

This protocol shows and explains a new technology-based dietary assessment method. The method consists of a dining tray with multiple built-in weighing scales and a video camera. The device is unique in the sense that it incorporates automated measures of food and drink intake and eating behavior over the course of a meal.

Nutrition researchers and dieticians use indirect measures to measure food intake, such as food recalls. With a meter, we can measure actual food intake during the meal and also people's eating behavior. The main advantage of the meter is that we can measure more precise how much people eat with little effort from consumers or patients.

This technique can be used to get better insight in what an individual eats. This can be especially important for those who suffer from diabetes or those who are malnourished, such as the elderly. The procedure will be demonstrated by Els Siebelink, who is head of the Dietician Department and a trained research dietician.

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