Identification of Factors Necessary for Enabling Technology-Based Dietary Record Surveys: A Qualitative Focus Group Interview with Japanese Dietitians

• Published in: Nutrients Vol. 14; no. 20; p. 4357
• Main Authors: Tousen, Yuko, Shimomura, Chifumi, Yasudomi, Ai, Kaneda, Yukie, Nishiwaki, Nanako, Fujita, Mayumi, Oya, Hiroko, Kobori, Toshiro, Kobori, Masuko, Takimoto, Hidemi
• Format: Journal Article
• Language: English
• Published: Basel MDPI AG 01.10.2022; MDPI
• Subjects: Computers; Coronavirus infections; Coronaviruses; COVID-19; dietary assessment; dietary record; Environmental factors; Epidemics; Epidemiology; focus group interview; Focus groups; information and communication technology; Information technology; Japan; Management; Meals; Methods; non-face-to-face; Nutrition surveys; Photographic industry; Photography; Polls & surveys; Smartphones; Surveys; Technology; Technology application; United States; Videoconferencing; Japan; United States; United States > US
• ISSN: 2072-6643; 2072-6643
• DOI: 10.3390/nu14204357

Weighed food records together with an in-person interview approach constitute the most basic methods used to estimate energy and nutrient intakes in dietary surveys. In the background of the coronavirus disease-2019 pandemic, the need for non-face-to-face dietary surveys using information and communication technology (ICT) is increasing. We aimed to evaluate ICT-based dietary record surveys and identify factors that may enable this survey method to become more widely used in the future. We conducted a non-face-to-face survey of dietary records of 44 Japanese individuals, maintained by dietitians using dietary photography and video conferencing services. We conducted a focus group interview with the six dietitians who conducted that survey. Their opinions on the factors necessary to popularize ICT-based dietary survey method were analyzed. In the focus group interview, dietitians highlighted fewer restrictions on time and place as positive aspects. Negative aspects included insufficient skills to operate computers, difficulty in hearing, and understanding facial expressions using ICT. We identified three main factors for enabling widespread use of ICT-based dietary record survey: individual skill, device and technology, and social environmental factors. This suggests that a comprehensive approach is necessary for popularizing the use of ICT in dietary surveys.