A New Method for Self-assessment of Daily Calorie Intake

The safety and scientific validity of this study is the responsibility of the study sponsor and investigators. Listing a study does not mean it has been evaluated by the U.S. Federal Government. Read our disclaimer for details. Identifier: NCT01408784
Recruitment Status : Unknown
Verified July 2011 by Assuta Hospital Systems.
Recruitment status was:  Recruiting
First Posted : August 3, 2011
Last Update Posted : May 1, 2012
Maccabi Healthcare Services, Israel
Rabin Medical Center
Information provided by:
Assuta Hospital Systems

Brief Summary:
The purpose of this study is to assess the validity of self-caloric evaluation, the "categories method" - a new method based on one categorical score per meal

Condition or disease
Diet Records Caloric Restriction

Detailed Description:

Weight loss is mainly a result of reduction in daily caloric intake. Hence many people are interested in counting and tracking their daily caloric intake but In fact only 9% of people in the USA can accurately estimate the number of calories they eat (International Food Information Council Foundation, May 2011)

According to the well-known method the investigators need to know the caloric value of each and every component our dish or meal. For example: a Breakfast that contains a glass of orange juice, a small bagel, spread with cream cheese shall be calculated as : orange juice 90 kcal + bagel 192 kcal +cream cheese 98 kcal=total 380 kcal.

This method is very complicated, especially when the investigators need to calculate a dish that its ingredients are not straightforward such as: Cob salad or Shepherd's pie, Even a slice of pizza, it is very difficult to estimate the fat, carbohydrate or protein a piece of pie contains let alone the caloric volume.

The investigators proposed a new method called "The categories method": a single categorical estimation per meal based on a set of five categories:

Category 1 less than 200 kcal, Category 2 200-500 kcal, Category 3 501-800 kcal, Category 4 801-1200 kcal, Category 5 above 1200 kcal

After choosing the category the investigators use an average of the category (e.g., category 3: 500-800 Avg = 650 kcal). Using the same Breakfast description as above: this meal will be considered as category No. 2 (200-500 Kcal), and chicken and rice at the restaurant will considered as a category 4 (800-1200 Kcal).

This method simplifies the process of counting calories, especially with assembled or cooked meal, it makes it easier to track any given meal even to those how are not so familiar with the caloric value of a product.

Research protocol:Participates will interviewed face to face on 1 occasion to obtain 24 hours recall using 4 pass method include 1. Quick review of the meals. 2. Food items that may be forgotten 3. Time and place of each meal 4. Assessment of food quantities and dimensions using a photograph published by the Israeli Ministry

This method is implemented with U.S. Department of Agriculture (USDA) as part of nutritional surveys and is used for "MBT" Survey of the Israeli Ministry of Health

Using "Tzameret" software system (food composition program of the Israeli Ministry of Health) The investigators will input the 24HR recall food list and quantity to calculate caloric values for every meal and the total calorie intake.

Using the "Categories Method" the investigators will calculate the caloric value of a meal by giving the average value of each category (record in parentheses).

Finally, reliability of the "categories method" compare with the 24HR recall will statistically calculated.

Study Type : Observational
Estimated Enrollment : 135 participants
Observational Model: Case-Only
Time Perspective: Cross-Sectional
Official Title: Evaluating the Validity of the "Categories" Method: a New Method for Self-report Assessment of Daily Calorie Intake
Study Start Date : July 2011
Estimated Primary Completion Date : July 2012
Estimated Study Completion Date : July 2012

Primary Outcome Measures :
  1. Total Calorie intake using "categories method" [ Time Frame: 30-45 minutes ]
    Sum of every meal (the average)

Secondary Outcome Measures :
  1. Total calories per meal using "categories method" [ Time Frame: 30-45 minutes ]
    Average of a category

Information from the National Library of Medicine

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Ages Eligible for Study:   21 Years to 65 Years   (Adult, Older Adult)
Sexes Eligible for Study:   All
Accepts Healthy Volunteers:   Yes
Sampling Method:   Non-Probability Sample
Study Population
Community sample

Inclusion Criteria:

  • Ages 21-65
  • Body mass index (BMI) between 20-45 kg/m2
  • Workers of Maccabi Healthcare Services
  • Members of Maccabi Healthcare Services

Exclusion Criteria:

-Clinical dietitians / Nutritionists

Information from the National Library of Medicine

To learn more about this study, you or your doctor may contact the study research staff using the contact information provided by the sponsor.

Please refer to this study by its identifier (NCT number): NCT01408784

Contact: Tzachi Knaan, M.Sc RD 972.522.785.274
Contact: Ronit Endevelt, PhD 972.35143777

Maccabi Healthcare Services Recruiting
Tel Aviv, Israel
Contact: Tzachi Knaan, M.Sc RD    972.522.785.274   
Principal Investigator: Tzachi Knaan, M.Sc RD         
Sponsors and Collaborators
Assuta Hospital Systems
Maccabi Healthcare Services, Israel
Rabin Medical Center
Principal Investigator: Orit Klinger, MD Maccabi Healthcare Services, Israel

Responsible Party: Tzachi KNAAN, Maccabi health services Identifier: NCT01408784     History of Changes
Other Study ID Numbers: 172011
First Posted: August 3, 2011    Key Record Dates
Last Update Posted: May 1, 2012
Last Verified: July 2011

Keywords provided by Assuta Hospital Systems:
counting calories
lose weight
energy balance
energy intake
24 hours recall
food intake