24-Hour Food Recalls ( How and Why we use them)

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24-Hour Food Recalls ( How and Why we use them). Food Recalls Measure Program Effectiveness. Change is our primary evaluation - food consumed - behavior changed We can prove that our programs make a difference It is our evaluation that keeps the funding coming year after year. - PowerPoint PPT Presentation


  • 24-Hour Food Recalls

    (How and Why we use them)

  • Food Recalls Measure Program Effectiveness

    Change is our primary evaluation-food consumed -behavior changed We can prove that our programs make a difference It is our evaluation that keeps the funding coming year after year

  • Goal of Food RecallAccurate and complete listing of all food and drink consumed in the last 24 hours.

  • When to Take Food RecallsBefore you begin teachingAfter 3 to 6 lessonsAt your last session

  • What We Want to Learn From the Food RecallWhat food was eaten?How much was eaten?How was it prepared?How was it served?

  • Use Your Food Recall Kit Each Time You Take A RecallIt is easier for the participant to recall food and beverage amounts when you have visual aidsResults will be more accurateLay the contents of the kit out on the table where everyone can see them

  • Contents of the KitMeasuring cups and spoons (Liquid and Dry)4 oz. cup, 8 oz. cup, 12 oz, 16 oz, cupCDDeck of cards or the palm of your handFood ModelsRed Dinner PlatPlastic container with 2 to 3 cups of ricePlastic container with 2 to 3 cups of dried beans or dry cereal

  • Preparation for the Food RecallPlan 20 -30 minutes to take a recallNeed paper, pen, Food Recall KitFor groups, need postersUse the Multi-Pass Method of taking the recall.

  • Multi-Pass MethodStep #1Quick List

    Step #2Detailed Description

    Step #3Review

  • Tips for getting better recallsExplain why you are asking questionsTake the recall based on yesterdays intake and work backwardsDont approve or disapprove with body language or wordsFollow up

  • Tips for getting better recallsRelate eating to time of day and what they were doing to help them rememberUse your Food Recall Kitask the participant to point to serving sizesUse open-ended questions

  • Tips for getting better recallsAsk about added ingredients or condimentsAvoid labeling mealsAvoid leading questions

  • Guide to Interview: OpeningIntroduce yourself.Discuss purpose of the 24-hour recall.Discuss purpose of what you will do with the clients 24-hour recall.Explain purpose of FNEP or EFNEP, depending on the person.

  • Establish RapportMake small talk; find out about the person you are interviewing.Allow person to ask questions and make comments, as necessary.

  • Comfort ZoneWatch your own body language to make yourself look approachable.Sit next to or near client, not directly across.Every person has a different comfort zone.

  • No InterruptionsAllowing few interruptions shows the client that you care about him or her and want to give your full attention.Ask the client if you can turn down the TV or Radio.Turn sound off cell phone

  • Guide to Interview: ExplorationAsk open-ended questions to help client remember foods eaten in the last 24 hours.

  • Be AttentiveLook at interviewee while she or he is speaking.Nod or say hmmm to show that you are listening.Ask detailed questions when interviewing.Non-verbal behavior shows your attentiveness, too!

  • Be PatientBe patient; not all clients know how to remember everything eaten in the last 24 hours.Allow for questions and comments.

  • PrivacyDo not share information about others diets if not appropriate.Let client know that you respect his/her privacy and will keep things between the two of you.Hold interview where client feels as if he/she has enough privacy.

  • Take NotesTake notes to help you remember what was said and to help you discuss with the client what was eaten.

  • Be Sure to Ask!Quantities listed for each food? Use examples to show volume.Bread eaten at a meal what type? Is it whole wheat?Type of fat added to foods butter, margarine, etc.?

  • Be Sure to Ask!Milk or sugar added to cereal, coffee, tea, etc.?List all ingredients in sandwich, salad, or casseroleType of cereal?Type of milk?

  • Be Sure to ask about Mixed DishesCan request to see the label to determine ingredients, serving size, and caloriesthen ask how much the participant ate If homemade, ask how much of each ingredient was used in the whole recipethen ask how much of the whole they ate

  • Dont ForgetHow was food served? (What is added can be significant)How much water?How much alcohol did they consume?

  • Guide to Interview: ClosingThank client for his/her patience and cooperation.Discuss questions and comments client might have.Review 24-hour list.Tell your client they will be receiving a printout of their food recall and a diet summary at your next visitGive your client a copy of What Should I Eat?

  • Group 24-Hour Dietary RecallOrganize the participants into groups of five.Or keep the larger group intactDistribute the food recall formsSet up visual aides

  • Multi-Pass ProcessQuick ListDetailed Description Poster of probing questionsReview

  • ClosingThank the participantsTell the participants that they will be getting a printout of their food recall and a summary of how their food intake meets USDAs My Pyramid recommendations. Give each participant a copy of What Should I Eat?


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