Fat-gram counting and food-record rating are equally effective for evaluating food records in reduced-fat diets

Donna S. Roy, Kay T. Kimball, Hortencia Mendoza-Martinez, Donna J. Mateski, William Insull

Research output: Contribution to journalArticle

2 Scopus citations

Abstract

Objective: To compare rates of adherence to low-fat diets using food- record rating and fat-gram counting, to evaluate dietary adherence using the fat-gram counting method, and to assess correlations between food-record rating and fat-gram counting. Design: A diet monitoring and observation study was conducted to compare the effectiveness of food-record rating and fat- gram counting to evaluate dietary adherence. Subjects were randomly assigned to the food-record rating group of the fat-gram counting group. Each participant was asked to complete four 3-day food records. Food records were evaluated by food-record rating for one group and by fat-gram counting for the other. Each record was then scored using the alternate system. For a subset, manually calculated fat-gram values were compared for accuracy with values from the Nutrient Data Systems database. Statistical analyses performed: Mantel-Haenszel χ2, regression, and K analyses were used to evaluate adherence rates and within-subject agreement between fat-gram counting and food-record rating. Subjects/setting: Seventy-eight participants were recruited from a lipid-lowering research trial conducted in Houston Tex. Results: Strong correlations were found between fat-gram values calculated manually and those calculated using the Nutrient Data Systems. No significant differences in adherence rates were found between the food-record rating and fat-gram counting groups. Conclusions: Fat-gram counting is at least as effective as food-record rating in monitoring dietary fat content. Dietitians can use it as an alternative dietary fat-monitoring procedure for clinical practice and research.

Original languageEnglish (US)
Pages (from-to)987-990
Number of pages4
JournalJournal of the American Dietetic Association
Volume97
Issue number9
DOIs
StatePublished - Jan 1 1997

ASJC Scopus subject areas

  • Food Science
  • Nutrition and Dietetics

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