24-Hour 24-Hour Food Recall for Groups Food Recall for Groups

WorkshopWorkshop

Group ResumeGroup Resume

• Total number of years working with EFNEP

• How many nutrition classes your group has taught while working for EFNEP

• Total number of food recalls your group has taken while working for EFNEP

Learning GoalsLearning Goals

1. Learn to set the stage for a 24-hour food recall with groups.

2. Learn to take an enhanced food recall

3. Learn to use probing questions

4. Learn to use the food recall kit

TheThe 24-Hour Food Recall24-Hour Food Recall

• What is a 24-Hour Diet Recall?

• Why is it important?

• What are some of the benefits?

GA EFNEP Nutrition Highlights 2005

• 3-1-1-1-1 Pattern increased from 15.9% at entry to 28.1% at exit

• 6-2-3-2-2 Pattern increased from 1.5% at entry to 4.7% at exit

GA EFNEPFood Group Improvement 2005

• Breads 4.9 – 5.2• Fruits 1.1 – 1.5• Vegetables 3.6 – 4.5• Dairy .8 – 1.2• Meats 2.1 – 2.3• Others 15.5 – 15.5

Setting the “Stage”Setting the “Stage”

1. There are no “good” or “bad” foods.

2. Show no emotion.

3. Don’t ask “leading” questions.

4. Be helpful and friendly.

Multiple-Pass MethodMultiple-Pass Method

3 Steps:• Step 1: Quick List

• Step 2: Food Description

• Step 3: Review

Step 1: Quick ListStep 1: Quick List

• Simple list of all foods eaten• No order to list• Specific 24-hour period• One food per line

Step 2: Food DescriptionStep 2: Food Description

• Finding out details– Meal type – the time the food was eaten– How it was prepared– Brand name of the food, if known– How much was eaten

Food Recall KitFood Recall Kit

Step 3: ReviewStep 3: Review

• Look over food recall see if client can remember anything else

• Spot check

• Review recall one last time

Facilitating Food RecallsFacilitating Food Recalls

• Have supplies

• Be organized

• Plan ahead

• Help clients that can’t read or write