Technology in Health: Brazilian version of the GloboDiet program for dietary intake assessment in epidemiological studies

Steluti, Josiane; Crispim, Sandra Patricia; Araujo, Marina Campos; Peralta, Aline Mendes; Pereira, Rosangela Alves; Sichieri, Rosely; Yokoo, Edna Massae; Marchioni, Dirce Maria

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Revista Brasileira de Epidemiologia

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SPECIAL ARTICLE • Rev. bras. epidemiol. 23 • 2020 • https://doi.org/10.1590/1980-549720200013 copy

Technology in Health: Brazilian version of the GloboDiet program for dietary intake assessment in epidemiological studies

Authorship SCIMAGO INSTITUTIONS RANKINGS

ABSTRACT:

The 24-hour recall (R24h) has been the method for dietary assessment in surveys. Technological advances have allowed the development of a program for the collection of R24h data. International Agency for Research on Cancer-World Health Organization (IARC-WHO) developed a standardized interview and computer-based 24-hour dietary recall program called GloboDiet, aimed at using it in research and nutrition surveillance. Brazil was included in a project for the global expansion of this methodology for developing and adapting a version for national use. The adaptation followed the procedures established by the IARC-WHO that considered the translation and adaptation of approximately 70 databases. For the development of the food list, national databases of food consumption from national surveys were consulted obtaining a final list of 2113 foods and recipes. GloboDiet program guides an interview in five steps: general information of the participant; quick list of foods and recipes; details of food / recipes and quantities consumed using mainly a picture book; control of the amount of food and nutrients; and information on dietary supplements. The Brazilian version of the GloboDiet program will provide a more accurate assessment of food intake based on a standardized method for nutrition surveillance and investigation of the relationship between diet and health outcomes, as well as comparisons of dietary intakes within and between countries.

Keywords:
Food consumption; Program; Nutrition surveillance; Diet; Nutrition surveys

Groups	Quantity
Groups	Subgroups	Subsubgroups	Items
Potatoes and other tubers	2	-	15
Vegetables	10	-	112
Legumes	2	-	15
Fruits, nuts and seeds, olives	4	-	147
Dairy products and milk substitutes	9	10	111
Cereals and cereal products	6	3	217
Meats, meat products and substitutes	7	13	219
Fish, crustaceans and amphibians	5	-	79
Eggs and egg products	2	-	4
Animal fats and oils	5	-	28
Sugar and confectionery	4	12	125
Cakes and cookies	3	-	188
Non-alcoholic beverages	5	5	83
Alcoholic beverages	7	-	78
Condiments, peppers, sauces and yeast	5	4	201
Soups and broths	3	-	1
Miscellaneous	4	3	25
Salty snacks	3	-	109
Total	86	50	1757

Facet	Definition of facets
Foods
Source	Indicates the source of food and there can be more than one source.
Physical state/form when measured	Physical state or form of food when the quantity to be used/consumed is determined.
Cooking method/ preparation	Describe the cooking method used immediately before consumption. It does not apply to cooking methods used for preservation purposes.
Preservation method	Form in which food was preserved for the short or long term.
Wrapping/preservation material	Provides information on how the food is ready-made or packaged. This facet will only be proposed when there are descriptors, particularly to be canned.
Flavor additives	Small amount of other food or substance is added to the food for flavoring, completely impregnating the food (or is mixed with the food); it is qualitative information.
Sugar content	Provides information on the intrinsic sugar content of the food. This does not concern the addition of sugar to the food by the interviewee just before eating it; such added sugar should be listed and quantified as a separate ingredient.
Fat content	Provides information on the intrinsic fat content of the food (or type of milk used for some dairy products).
Food production	Helps discriminate foods prepared at home from purchased foods. This facet provides information on where the food was prepared, regardless of whether it was consumed on site or delivered.
Brand/commercial name of product	Provides information on the brand and/or product name of the food.
Edible skin/shell/crust	Provides qualitative information on whether the skin or shell is eaten by the interviewee.
Apparent/visible fat consumed	Provides qualitative information on whether the interviewee ate the fat around the meat cut.
Type of fat used	This qualitative information is especially proposed when the descriptors homemade/commercial and fat used are known from the food production facet selected for a given food item.
Type of liquid used	This qualitative facet is proposed especially if the food was described as being reconstituted using powder or diluted using concentrates.
Sodium content	This qualitative facet is proposed to define the sodium content of the food as normally salted, reduced salt/sodium, dietary product with sodium restriction, or without added salt.
Recipes
Known/unknown recipe	It is used to find out if the interviewee knows the recipe (ingredients and quantities), as this will influence how the recipe will be described. In case the interviewee knows the recipe, he will have to provide all the ingredients. If the interviewee does not know the recipe, the recipe will be described and quantified as a part of the entire standard recipe.
Preparation of recipe	It helps to distinguish a recipe prepared at home from a ready-made one. If the recipe is homemade, the interviewee may know the recipe or any of its components (for example, qualitative type of fat used for the preparation). If the recipe is commercial, the interviewee may know the brand name (or product name) of the recipe purchased.
Recipe brand/name of product	It is used to enter information about the brand and/or name of the product in a recipe. The list of default product name/brand is available, but the missing information can be added manually.

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[1] Corresponding author: Josiane Steluti. Departamento de Nutrição, Faculdade de Saúde Pública, Universidade de São Paulo. Av. Dr. Arnaldo, 715, Cerqueira César, CEP 01246-904, São Paulo, SP, Brazil. E-mail: jsteluti@gmail.com