24-Hour Food 24-Hour Food RecallsRecalls
((How and Why we use them)How and Why we use them)
Food Recalls Measure Food Recalls Measure Program EffectivenessProgram Effectiveness
Change is our primary evaluationChange is our primary evaluation--food consumedfood consumed--behavior changedbehavior changed
We can prove that our programs We can prove that our programs make a difference make a difference
It is our evaluation that keeps the It is our evaluation that keeps the funding coming year after yearfunding coming year after year
Goal of Food RecallGoal of Food Recall
Accurate and complete Accurate and complete listing of all food and drink listing of all food and drink consumed in the last 24 consumed in the last 24 hours.hours.
When to Take Food RecallsWhen to Take Food RecallsBefore you begin teachingBefore you begin teachingAfter 3 to 6 lessonsAfter 3 to 6 lessonsAt your last sessionAt your last session
What We Want to Learn From What We Want to Learn From the Food Recallthe Food Recall
What food was eaten?What food was eaten?How much was eaten?How much was eaten?How was it prepared?How was it prepared?How was it served?How was it served?
Use Your Food Recall Kit Each Use Your Food Recall Kit Each Time You Take A RecallTime You Take A Recall
It is easier for the participant to It is easier for the participant to recall food and beverage amounts recall food and beverage amounts when you have visual aidswhen you have visual aids
Results will be more accurateResults will be more accurateLay the contents of the kit out on Lay the contents of the kit out on
the table where everyone can see the table where everyone can see them them
Contents of the KitContents of the KitMeasuring cups and spoons (Liquid and Measuring cups and spoons (Liquid and
Dry)Dry)4 oz. cup, 8 oz. cup, 12 oz, 16 oz, cup4 oz. cup, 8 oz. cup, 12 oz, 16 oz, cupCDCDDeck of cards or the palm of your handDeck of cards or the palm of your handFood ModelsFood ModelsRed Dinner PlatRed Dinner PlatPlastic container with 2 to 3 cups of ricePlastic container with 2 to 3 cups of ricePlastic container with 2 to 3 cups of Plastic container with 2 to 3 cups of
dried beans or dry cerealdried beans or dry cereal
Preparation for the Food Preparation for the Food RecallRecall
Plan 20 -30 minutes to take a Plan 20 -30 minutes to take a recallrecall
Need paper, pen, Food Recall KitNeed paper, pen, Food Recall KitFor groups, need postersFor groups, need postersUse the Multi-Pass Method of Use the Multi-Pass Method of
taking the recall.taking the recall.
Multi-Pass MethodMulti-Pass Method
Step #1Step #1 Quick ListQuick List
Step #2Step #2 Detailed DescriptionDetailed Description
Step #3Step #3 ReviewReview
Tips for getting better recallsTips for getting better recalls
Explain why you are asking Explain why you are asking questionsquestions
Take the recall based on Take the recall based on yesterday’s intake and work yesterday’s intake and work backwardsbackwards
Don’t approve or disapprove with Don’t approve or disapprove with body language or wordsbody language or words
Follow upFollow up
Tips for getting better Tips for getting better recallsrecalls
Relate eating to time of day and Relate eating to time of day and what they were doing to help what they were doing to help them rememberthem remember
Use your Food Recall Kit—ask the Use your Food Recall Kit—ask the participant to point to serving participant to point to serving sizessizes
Use open-ended questions Use open-ended questions
Tips for getting better Tips for getting better recallsrecalls
Ask about added ingredients or Ask about added ingredients or condimentscondiments
Avoid labeling mealsAvoid labeling mealsAvoid leading questionsAvoid leading questions
Guide to Interview: OpeningGuide to Interview: Opening
Introduce yourself.Introduce yourself.Discuss purpose of the 24-hour recall.Discuss purpose of the 24-hour recall.Discuss purpose of what you will do with Discuss purpose of what you will do with
the client’s 24-hour recall.the client’s 24-hour recall.Explain purpose of FNEP or EFNEP, Explain purpose of FNEP or EFNEP,
depending on the person.depending on the person.
Establish RapportEstablish Rapport
Make small talk; find out about Make small talk; find out about the person you are interviewing.the person you are interviewing.
Allow person to ask questions Allow person to ask questions and make comments, as and make comments, as necessary.necessary.
Comfort ZoneComfort Zone
Watch your own body language Watch your own body language to make yourself look to make yourself look approachable.approachable.
Sit next to or near client, not Sit next to or near client, not directly across.directly across.
Every person has a different Every person has a different comfort zone.comfort zone.
No InterruptionsNo Interruptions
Allowing few interruptions shows Allowing few interruptions shows the client that you care about the client that you care about him or her and want to give your him or her and want to give your full attention.full attention.
Ask the client if you can turn Ask the client if you can turn down the TV or Radio.down the TV or Radio.
Turn sound off cell phoneTurn sound off cell phone
Guide to Interview: Guide to Interview: ExplorationExploration
Ask open-ended questions to Ask open-ended questions to help client remember foods help client remember foods eaten in the last 24 hours.eaten in the last 24 hours.
Be AttentiveBe AttentiveLook at interviewee while she or Look at interviewee while she or
he is speaking.he is speaking.Nod or say “hmmm” to show that Nod or say “hmmm” to show that
you are listening.you are listening.Ask detailed questions when Ask detailed questions when
interviewing.interviewing.Non-verbal behavior shows your Non-verbal behavior shows your
attentiveness, too!attentiveness, too!
Be PatientBe Patient
Be patient; not all clients know Be patient; not all clients know how to remember everything how to remember everything eaten in the last 24 hours.eaten in the last 24 hours.
Allow for questions and Allow for questions and comments.comments.
PrivacyPrivacy
Do not share information about Do not share information about other’s diets if not appropriate.other’s diets if not appropriate.
Let client know that you respect Let client know that you respect his/her privacy and will keep his/her privacy and will keep things between the two of you.things between the two of you.
Hold interview where client feels Hold interview where client feels as if he/she has enough privacy.as if he/she has enough privacy.
Take NotesTake Notes
Take notes to help you Take notes to help you remember what was said and to remember what was said and to help you discuss with the client help you discuss with the client what was eaten.what was eaten.
Be Sure to Ask!Be Sure to Ask!
Quantities listed for each food? Quantities listed for each food? Use examples to show volume.Use examples to show volume.
Bread eaten at a meal – what Bread eaten at a meal – what type? Is it whole wheat?type? Is it whole wheat?
Type of fat added to foods – Type of fat added to foods – butter, margarine, etc.?butter, margarine, etc.?
Be Sure to Ask!Be Sure to Ask!
Milk or sugar added to cereal, Milk or sugar added to cereal, coffee, tea, etc.?coffee, tea, etc.?
List all ingredients in sandwich, List all ingredients in sandwich, salad, or casserolesalad, or casserole
Type of cereal?Type of cereal?Type of milk?Type of milk?
Be Sure to ask about Mixed Be Sure to ask about Mixed DishesDishes
Can request to see the label to Can request to see the label to determine ingredients, serving determine ingredients, serving size, and calories—then ask how size, and calories—then ask how much the participant ate much the participant ate
If homemade, ask how much of If homemade, ask how much of each ingredient was used in the each ingredient was used in the whole recipe—then ask how whole recipe—then ask how much of the whole they ate much of the whole they ate
Don’t ForgetDon’t Forget
How was food served? How was food served? (What is added can be (What is added can be significant)significant)
How much water?How much water?How much alcohol did they How much alcohol did they
consume?consume?
Guide to Interview: ClosingGuide to Interview: ClosingThank client for his/her patience and Thank client for his/her patience and
cooperation.cooperation.Discuss questions and comments client Discuss questions and comments client
might have.might have.Review 24-hour list.Review 24-hour list.Tell your client they will be receiving a Tell your client they will be receiving a
printout of their food recall and a diet printout of their food recall and a diet summary at your next visitsummary at your next visit
Give your client a copy of “What Should Give your client a copy of “What Should I Eat?”I Eat?”
Group 24-Hour Dietary RecallGroup 24-Hour Dietary Recall
Organize the participants into Organize the participants into groups of five.groups of five.
Or keep the larger group intactOr keep the larger group intactDistribute the food recall formsDistribute the food recall formsSet up visual aidesSet up visual aides
Multi-Pass ProcessMulti-Pass Process
Quick ListQuick ListDetailed Description Detailed Description Poster of probing questionsPoster of probing questionsReview Review
ClosingClosingThank the participantsThank the participantsTell the participants that they will Tell the participants that they will
be getting a printout of their food be getting a printout of their food recall and a summary of how recall and a summary of how their food intake meets USDA’s their food intake meets USDA’s My Pyramid recommendations. My Pyramid recommendations.
Give each participant a copy of Give each participant a copy of “What Should I Eat?”“What Should I Eat?”