Lab 5 – Dietary Assessment

Introduction

A 24-hour dietary recall is a structured interview intended to capture detailed

information about all foods and beverages consumed by the respondent in the past 24 hours,
most commonly, from midnight to midnight the previous day (Anon, 2020). A key feature of
the 24-hour dietary recall is that it is designed to prompt respondents to provide a
comprehensive and detailed report of all foods and beverages consumed. In addition to other
detailed descriptors, such as time of day and source of food, portion size of each food and
beverage is captured. Food models, pictures, and other visual aids may be used to help
respondents judge and report portion size and may improve accuracy of the 24-hour dietary
recall. By conducting 24-hour dietary recall the interviewer is able to get detailed information
about all foods and beverages consumed by the subject on a given day. These measurement
values are converted into grams or millilitres (drinks and beverages). These amounts of various
nutrients are then calculated using the food composition tables or nutrition computer packages
designed for this particular nutritional assessment method.

A food frequency questionnaire (FFQ) consists of a finite list of foods and beverages
with response categories to indicate usual frequency of consumption over the time period
queried. To assess the total diet, the number of foods and beverages queried typically ranges
from 80 to 120. Usual portion size can be asked separately for each food and beverage.
Alternatively, portion size can be combined with frequency information by asking respondents
to translate usual consumption amount to number of specified units. FFQs are usually self-
administered. The purpose of using FFQ is to obtain frequency, portion size information about
food and beverage consumption over a specified period of time, typically the past month or
year. The (FFQ) is one of the most commonly used methods in epidemiological studies to
assess long-term nutritional exposure (Shahar, 2003).

Objective

1. To explore the 3-day dietary recall method and food frequency questionnaire method
in the assessment of dietary intake in a person.
 2. To analyze the 3-day food recall and food frequency questionnaire using the food
composition tables and/or diet analysis software.

Materials

3-day dietary recall form

Food frequency questionnaire
Malaysian Food Nutrient Database
Malaysian Recommended Nutrient Intake (RNI)

Procedure

3-Day Dietary Recall

1. 3-Day Dietary Recall accompanying the instruction was familiarized before beginning
of the recall.

a. One food item per line in the recall form was recalled.
b. Food item eaten, the way it was cooked and the amount that was eaten was
described as specific as possible.
c. The amount in household measurement, for example, ounces, tablespoon, cups,
slices, units, etc was recorded.
d. The normal diet during the period you keep the record was not altered.

2. The subject’s food and beverage intakes for 2 weekdays (Monday through Friday) and
1 weekend day (Saturday or Sunday) was interviewed.
3. The 3-day food recall by food composition tables and/or representative website
(http://www.nutriweb.org.my/) were analyzed. The food composition tables were found
in the Food Atlas book by Shahar et al. (2009) at the UCSI library.
4. Dietary analysis was encompassed with macro and micronutrient determination.
Percentage of energy contributing from macronutrients were specified.
 5. The nutrient intake with the Recommended Nutrient Intakes for Malaysians (2017) was
compared.

Food Frequency Questionnaire (FFQ)

1. The FFQ accompanying the instruction was familiarized before beginning of the recall.

a. For each food item listed, one column that describes how often you consume that
item was chosen.
b. Each question was completed as accurate as you can.

2. The subject’s food and beverage intakes into the FFQ given was interviewed and
recorded.
3. The FFQ by food composition tables and/or representative website
(http://www.nutriweb.org.my/) was analyzed. The food composition tables were found
in the Food Atlas Book by Shahar et al. (2009) at the UCSI library.
4. The nutrient intake with the Recommended Nutrient Intakes for Malaysians (2005) was
compared.
5. The food consumption frequency score of each food item using the Reaburn formula
was calculated.

Calculations

Reaburn formula = R1S1+R2S2+ …… + Rn

N
Sn = Scale of ratings
(1 = never/rarely, 2 = once a month, 3 = 2–3 times a month, 4 = once a week,
5 = 2–3 times a week, 6 = once daily, and 7 = 2–3 times daily)
Rn = Percentage of respondents selecting a rating
N = Maximum scale rating
Name: Kon Zhen Jie
Date: 6/2/2020
Meal Location Foods & Quantity measurements
Beverages
Breakfast Home Cheese bread 1 piece of bread

Milk tea 1 cup tea

Wholemeal raisin 1 slice bread with raisin
bread

Lunch Restaurant Salted egg 1 piece of fried chicken chop

chicken chop

Rice 1 bowl rice

Fried egg 1 large egg

Banana 1 serving

Dinner House Rice ½ bowl rice

Dark soy sauce 1 serving
pork
Broccoli 1 cup cooked broccoli

Carrot ½ cup cooked carrot

Braised ½ cup shiitake mushroom

mushroom
 Date: 7/2/2020
Meal Location Foods & Beverages Quantity measurements
Branch Restaurant Nasi lemak with fried 1 bowl rice
chicken 2 tablespoon sambal
-¼ cup cucumbers
¼ ounce peanuts
1 chop fried chicken

Dinner Restaurant Sweet and sour pork 1 cup fried pork

Rice 1 bowl rice

Stir-fry sweet potato leaves 2 cups sweet potato leaves

Steam fish with soy sauce 1 serving

 Date: 8/2/2020
Meal Location Foods & Beverages Quantity measurements
Breakfast Hawker stall Pan mee with dark soy 1 bowl pan mee
sauce

Pork soup 1 bowl

Bok choy ½ cup bok choy

Teatime House Pandan cake 2 pieces cake

Dinner Restaurant Chicken rice 1 bowl rice

1 serving roasted chicken
Name : Ng Yeufu
Date: 6/2/2020
Meal Location Foods & Quantity measurements
Beverages

Lunch Restaurant Rice 1 bowl rice

Chicken Thigh 1 serving

Fruit Salad 0.2 cup

Fried Banana 1 serving

Fried Egg 1 serving

½ cup cooked carrot

Dinner House Vegetable Soup 2 cups

Tomatoes 2 pieces

Tofu 1 piece

Pork Chop 1 piece

 Date: 7/2/2020
Meal Location Foods & Beverages Quantity measurements
Lunch Restaurant Nasi lemak with fried 1 bowl rice
chicken 1 chop fried chicken thigh

Snack Home Mango 2 whole fruit

Dinner Restaurant Rice 1 bowl rice

Grilled Chicken 1 serving

Spinach 1 cup

Fried Egg 1 piece

Soft steam tofu 1 piece

 Date: 8/2/2020
Meal Location Foods & Beverages Quantity measurements
Breakfast Home Cereal Bar 1 piece

Teatime Restaurant Chicken rice 1 bowl rice

1 serving roasted chicken

Dinner Hawker Stall Cheese Hamburger 1 serving

Jonathan

Date: 6/2/2020

Meal Location Foods and Beverages Quality Measurements

Brunch Hawker Centre Panmee 1.5 cup
Char-Siew (Roast 5 slices
Honey Pork)
Bakchoy 0.5 cup
Fishballs 6 pieces

Dinner Hawker Centre Rice 1 bowl

Steamed Chicken 1 piece
Fried Spinach 1 cup
Chinese Sausage 1 serving

Supper Home Banana Corn Flakes 1 serving

Milk 0.75 cup

Date: 7/2/2020

Meal Location Foods and Beverages Quality Measurements

 Brunch Home Banana Corn Flakes 2 servings
Milk 1.5 cups
Bread 2 slices

Tea Home Chocolate Cookies 3 pieces

Dinner Hawker Centre Rice 1 bowl

Steamed Tofu 1 piece
Fried Kangkung 1 cup
Steamed Fish 2 slices

Date: 8/2/2020

Meal Location Foods and Beverages Quality Measurements

Breakfast Hawker Centre Nasi Lemak 1 serving/1 pack

Lunch Restaurant Ramen 1 cup

Char-Siew 3 big pieces
Pork Broth 1.5 cups
Green Onions 1 tablespoon

Dinner Hawker Centre Rice 0.5 bowl

Sunny Side Egg 1 piece
Boiled Kailan 1 cup
Fried Tofu 2 pieces
Dickson
Date: 6/2/2020
Meal Location Foods & Quantity measurements
Beverages
Breakfast Home Chocolate biscuit 3 pieces

Milo 1 cup

Lunch Restaurant Salted egg 1 piece

chicken chop

Spaghetti 1 bowl

Fried egg 1 large

Banana 1 serving

Mashed potato 1 bowl

Dinner Home Rice 1 bowl

Sweet & sour 1 serving

pork

Spinach 1 cup
Date: 7/2/2020

Meal Location Foods & Beverages Quantity measurements

 Breakfast Home Milo 1 cup

Biscuits 3 pieces

Brunch Restaurant Nasi lemak with fried 1 bowl rice

chicken 2 tablespoon sambal
¼ cup cucumbers
¼ ounce peanuts
1 chop fried chicken

Dinner Home Roasted pork 2 pieces

Rice 1 bowl

Soup with vegetables 1 bowl

and pork

Date: 8/2/2020
Meal Location Foods & Beverages Quantity measurements
 Breakfast Home Roti canai with daul 1 piece

Lunch Restaurant Korean ramyeon with 1 bowl

fried egg

Dinner Home McDonalds chicken 1 serving

burger

Fried fries 1 serving

Coke 1 cup

Low Shuang Yao

Date: 6/2/2020

Meal Location Foods and Beverages Quality Measurements

Lunch Restaurant Chicken chop 1 slice
Rice 1 bowl

Mashed potato 2 bowl

Dinner Restaurant Texas’s fried chicken 2 pieces

Texas’s honey biscuit 1 serving
Milo 1 cup
Date: 7/2/2020

Meal Location Foods and Beverages Quality Measurements

Lunch Restaurant Nasi lemak 1 bowl rice
1 slice
Fried chicken

Dinner Restaurant Texas’s fried chicken 2 pieces

Texas’s honey biscuit 1 serving
Milo 1 cup

Date: 8/2/2020

Meal Location Foods and Beverages Quality Measurements

Lunch Home Milo 1 cup
Biscuit 2 pieces
Plain bread 1 slice

Dinner Home Texas’s fried chicken 2 pieces

Texas’s honey biscuit 1 serving
Milo 1 cup

Macronutrients
 1283.681+1229.663+1521.617+1435.684+1436.514
Average kilocalories from 4 persons = 5

= 1382.432kcal

Table: Average percentage of macronutrients intake from 5 persons.

Macronutrients Average weight of Average calories Average percentage
macronutrients/g of macronutrients of calories of
/kcal macronutrients/%

160.848 + 124.4 + 193.465 + 178.071 + 666.512

Carbohydrates 176.354
166.628 × 4 ×100%
1382.432
5 = 666.512
= 48.21%
= 166.628
55.712 + 66.288 + 64.232 + 63.927 + 65.373 × 4 261.492
Protein ×100%
76.706 1382.432
5 = 261.492
= 18.92%
= 65.373
55.583 + 42.895 + 53.784 + 57.185 + 51.666 × 9 464.994
Fat ×100%
48.884 1382.432
5 = 464.994
= 33.64
= 51.666

Fiber

13.056+13.398+6.184+10.131+ 12.958
Average weight of micronutrients = = 11.145g
5

RNI = 25 g/day

11.145
Average percentage of fiber intake of 5 persons = ×100% = 44.58%
25

Micronutrients
Table: Average percentage of micronutrients intake from 4 persons.
Micronutrients Average intake from 4 persons RNI (mg/daily) Percentage (%)
(mg)
Calcium 535.236+344.115+286.512+476.507+ 1000 499.457
854.917 ×100%
1000
5
= 49.946%
= 499.457

Iron 12.276 + 11.715 + 9.959 + 11.083 + 1.37 12.207

16 ×100%
1.37
5
= 891.022%
= 12.207
4.058 + 5.787 + 6.852 + 7.033 + 6.6 6.016
Zinc ×100%
6.348 6.6
5
= 91.15%
= 6.016
150.119 + 167.878 + 172.798 + 174 + 171.89
400 167.337
Magnesium ×100%
5 400
= 167.337 = 41.83%

2313.323+2173.324+1874.343+2620.792 1500 2285.405

Sodium +2445.242 × 100%
1500
5 = 152.36
= 2285.405

Food Frequency Questionnaire (FFQ) Adapted from MANS Study (Norimah et al., 2008)

How often? (Complete one column only) How much?

Per Standard Your
Per Day Per Month Per Year Never Portion Portion
No. Food Item (5) Week (4) (3) (2) (1) Size Size
A. Grains, cereals & starches preparations
Plate(s)
Bowl(s)
Cup(s)
A1 White rice 5 Scoop(s)
Medium
bowl(s)
Cup(s)
A2 Porridge 3 2 Scoop(s)
Bowl(s)
Glutinous Cup(s)
A3 rice/Pulut 1 3 1 Scoop(s)
A4 Instant noodles 1 4 Plate(s)
 Bowl(s)
Scoop(s)
Plate(s)
Meehoon/kueyte Bowl(s)
A5 ow/laksa 5 Scoop(s)
A6 Loh shi fun 1 3 1 Bowl(s)
Plate(s)
A7 Pasta 1 3 1 Scoop(s)
Piece(s)
Cup(s)
Tablespoo
A8 Sago 3 2 n(s)
A9 White bread 3 1 1 Slice(s)
A10 Bread bun 1 2 2 Whole(s)
A11 Roti canai 2 3 Slice(s)
A12 Capati 2 3 Slice(s)
A13 Thosai 2 1 2 Slice(s)
Cup(s)
A14 Breakfast cereals 1 1 3 Bowl(s)
Bowl(s)
A15 Oats 1 2 2 Cup(s)
A16 Pizza 2 3 Piece(s)
A17 Maize/Corn 1 1 3 Cup(s)

How often? (Complete one column only) How much?

Per Per Per Standard Your

Per Day Week Month Year Never Portion Portion
No. Food Item (5) (4) (3) (2) (1) Size Size
B. Meat & meat dishes preparations
Piece(s)
Slice(s)
Cup(s)
B1 Chicken 2 3 Whole(s)
Piece(s)
Slice(s)
Cup(s)
B2 Beef 3 1 1 Whole(s)
Piece(s)
Slice(s)
Cup(s)
B3 Lamb/Mutton 1 3 1 Whole(s)
B4 Meat Burger 1 3 1 Whole(s)
 B5 Hotdog/sausage 3 2 Whole(s)
B6 Nugget 1 4 Whole(s)
B7 Chicken/meat balls 1 2 2 Whole(s)
Piece(s)
B8 Duck 1 3 1 Cup(s)
B9 Ham 2 1 2 Piece(s)
B10 Bacon 5 Piece(s)
B11 Luncheon meat 1 3 1 Piece(s)
Piece(s)
B12 Pork 1 4 Cup(s)

How often? (Complete one column only) How much?

Per Per Per Per Your

Day Week Month Year Never Standard Portion
No. Food Item (5) (4) (3) (2) (1) Portion Size Size
C. Fish, shellfish and products
Cup(s)
C1 Saltwater fish 3 2 Whole(s)
Cup(s)
C2 Freshwater fish 3 1 1 Whole(s)
C3 Anchovy/ikan bilis 4 1 Piece(s)
C4 Canned fish 5 Can(s)
Cup(s)
C5 Shellfish 2 3 Whole(s)
Piece(s)
C6 Fresh prawn 1 1 2 1 Cup(s)
Cup(s)
C7 Fresh cuttlefish 3 1 1 Whole(s)
Cup(s)
C8 Dried cuttlefish 1 3 1 Whole(s)
Cup(s)
C9 Crab 1 4 Whole(s)
Cup(s)
C10 Salted fish 4 1 Whole(s)
C11 Fish ball 3 1 1 Whole(s)
Fish nugget/
C12 keropok lekor 1 2 2 Whole(s)

How often? (Complete one column only) How much?

Per Per Per Per Your

Day Week Month Year Never Standard Portion
No. Food Item (5) (4) (3) (2) (1) Portion Size Size
D. Eggs
D1 Hen egg 5 Whole(s)
D2 Duck egg 3 1 1 Whole(s)
D3 Turtle egg 5 Whole(s)
D4 Salted egg 1 3 1 Whole(s)

How often? (Complete one column only) How much?

Per Per Per Per Your

Day Week Month Year Never Standard Portion
No. Food Item (5) (4) (3) (2) (1) Portion Size Size
E. Nuts, seeds and products
E1 Cashew nuts 1 1 3 Nut(s)
E2 Tauhu 1 4 Piece(s)
E3 Tempeh 1 1 3 Piece(s)
E4 Peanuts 3 2 Nut(s)
How often? (Complete one column only) How much?

Per Per Per Per Your

Day Week Month Year Never Standard Portion
No. Food Item (5) (4) (3) (2) (1) Portion Size Size
F. Milk and milk products
F1 Fresh milk/UHT 3 1 1 Cup(s)
F2 Milk powder 1 1 2 1 Scoop(s)
F3 Evaporated milk 1 3 1 Cup(s)
F4 Condensed milk 1 2 2 Cup(s)
F5 Yoghurt 1 2 2 Cup(s)
F6 Cheese 4 1 Slice(s)

How often? (Complete one column only) How much?

Per Per Per Per Your

Day Week Month Year Never Standard Portion
No. Food Item (5) (4) (3) (2) (1) Portion Size Size
G.Vegetable and vegetable products
Green leafy
G1 vegetable 3 1 1 Cup(s)
G2 Beans 1 4 Cup(s)
G3 Sweet potato 1 2 2 Cup(s)
G4 Cauliflower 2 2 1 Cup(s)
G5 Cucumber 3 2 Cup(s)
G6 Salted vegetable 1 2 2 Cup(s)
G7 Ulam-ulam 1 2 2 Cup(s)
 Baby corn/Putik
G8 jagung 3 2 Cup(s)
G9 Mushroom 2 2 1 Cup(s)
G10 Sprout 1 3 1 Cup(s)

How often? (Complete one column only) How much?

Per Per Per Per Your

Day Week Month Year Never Standard Portion
No. Food Item (5) (4) (3) (2) (1) Portion Size Size
H. Fruits
H1 Papaya 3 1 1 Cup(s)
H2 Guava 2 1 1 1 Cup(s)
H3 Lime 2 3 Cup(s)
H4 Mango 2 2 1 Cup(s)
H5 Pineapple 4 1 Cup(s)
H6 Banana 1 1 3 Cup(s)
H7 Watermelon 3 2 Cup(s)
H8 Starfruit 2 3 Cup(s)
H9 Jackfruit 3 2 Cup(s)
H10 Apple 1 4 Cup(s)
H11 Orange 1 1 2 1 Cup(s)
H12 Pear 1 2 2 Cup(s)
H13 Grape 1 2 2 Cup(s)
H14 Durian 5 Cup(s)
H15 Rambutan 5 Cup(s)
H16 Longan 1 3 1 Cup(s)
H17 Lychee 2 3 Cup(s)
H18 Honeydew 1 3 1 Cup(s)
H19 Canned fruit 1 4 Can(s)
H20 Dried fruit 2 3 Cup(s)

How often? (Complete one column only) How much?

Per Per Per Per Your

Day Week Month Year Never Standard Portion
No. Food Item (5) (4) (3) (2) (1) Portion Size Size
I. Beverages
I1 Filted water 5 Glass(s)
I2 Tea 1 3 1 Cup(s)
I3 Coffee 1 3 1 Cup(s)
I4 Chocolate drinks 2 1 2 Cup(s)
I5 Malted drinks 1 1 3 Glass(s)
I6 Cordial drinks 5 Glass(s)
I7 Fruit juice 2 1 2 Glass(s)
I8 Carbonated drinks 1 2 2 Can(s)
I9 Soybean milk 2 3 Glass(s)
I10 Herbal drinks 4 1 Cup(s)
I11 Energy drinks 1 3 1 Can(s)

How often? (Complete one column only) How much?

Per Per Per Per Your

Day Week Month Year Never Standard Portion
No. Food Item (5) (4) (3) (2) (1) Portion Size Size
J. Alcoholic drinks
Can(s)
J1 Shandy 1 1 3 Botol(s)
Can(s)
J2 Beer 1 2 2 Botol(s)
Wine
J3 Wine 1 1 3 glass(s)
Wine
J4 Rectified spirit 1 4 glass(s)
Wine
J5 Likeur 2 3 glass(s)

How often? (Complete one column only) How much?

Per Per Per Per Your

Day Week Month Year Never Standard Portion
No. Food Item (5) (4) (3) (2) (1) Portion Size Size
K. Confectionery
Traditional
K1 Malaysian Kuih 2 3 Piece(s)
K2 Plain Cake 3 2 Piece(s)
K3 Biscuits 1 4 Piece(s)
K4 Sweets 4 1 Whole(s)
K5 Ice cream 5 Scoop(s)
K6 Air batu campur 2 3 Scoop(s)
 K7 Jelly 4 1 Whole(s)
Piece(s)
K8 Snacks 1 2 1 1 Whole(s)

How often? (Complete one column only) How much?

Per Per Per Per Your

Day Week Month Year Never Standard Portion
No. Food Item (5) (4) (3) (2) (1) Portion Size Size
L. Spreads
Tablespoon
L1 Jam 1 1 2 1 (s)
Tablespoon
L2 Kaya 1 1 2 1 (s)
Tablespoon
L3 Butter 5 (s)
Tablespoon
L4 Margarine 2 3 (s)
Tablespoon
L5 Peanut butter 1 3 1 (s)
Tablespoon
L6 Cheese spread 1 4 (s)

How often? (Complete one column only) How much?

Per Per Per Per Your

Day Week Month Year Never Standard Portion
No. Food Item (5) (4) (3) (2) (1) Portion Size Size
M. Miscellaneous
M1 Sugar 5 teaspoon(s)
M2 Honey 1 3 1 teaspoon(s)
M3 Sambal belacan 1 3 1 teaspoon(s)
M4 Budu 1 4 teaspoon(s)
M5 Cencalok 5 teaspoon(s)
tablespoon(
M6 Dark soy sauce 5 s)
tablespoon(
M7 Light soy sauce 5 s)
M8 Tomato/chlli sauce 4 1 teaspoon(s)
M9 Oyster sauce 3 1 1 teaspoon(s)
M10 Fish sauce 2 2 1 teaspoon(s)
Petis/heko/otak
M11 udang 4 1 teaspoon(s)
Reaburn formula for each food item
A. Grains, cereals & starches preparations
(100%𝑥5)
White rice = = 100%
5
(60%𝑥4)+(40%𝑥2)
Porridge = = 64%
5
(20%𝑥4)+(60%𝑥3)+(20%𝑥2)
Glutinous rice/Pulut = = 60%
5
(20%𝑥5)+(80%𝑥4)
Instant noodles = = 84%
5
(100%𝑥4)
Meehoon/kueyteow/laksa = = 80%
5
(20%𝑥4)+(60%𝑥2)+(20%𝑥1)
Loh shi fun = = 44%
5
(20%𝑥4)+(60%𝑥3)+(20%𝑥2)
Pasta = = 60%
5
(60%𝑥2)+(40%𝑥1)
Sago = = 32%
5
(60%𝑥5)+(20%𝑥4)+(20%𝑥3)
White bread = = 88%
5
(20%𝑥5)+(40%𝑥4)+(40%𝑥3)
Bread bun = = 76%
5
(40%𝑥4)+(60%𝑥3)
Roti canai = = 68%
5
(40%𝑥3)+(60%𝑥2)
Capati = = 48%
5
(40%𝑥4)+(20%𝑥3)+(40%𝑥2)
Thosai = = 60%
5
(20%𝑥5)+(20%𝑥3)+(60%𝑥2)
Breakfast cereals = = 56%
5
(20%𝑥3)+(40%𝑥2)+(40%𝑥1)
Oats = = 36%
5
(40%𝑥4)+(60%𝑥3)
Pizza = = 68%
5
(20%𝑥5)+(20%𝑥3)+(60%𝑥1)
Maize corn = = 44%
5
B. Meat & meat dishes preparations
(40%𝑥5)+(60%𝑥4)
Chicken = = 88%
5
(60%𝑥3)+(20%𝑥2)+(20%𝑥1)
Beef = = 48%
5
(20%𝑥3)+(60%𝑥2)+(20%𝑥1)
Lamb/Mutton = = 40%
5
(20%𝑥4)+(60%𝑥3)+(20%𝑥2)
Meat Burger = = 60%
5
(60%𝑥3)+(40%𝑥2)
Hotdog/Sausage = = 52%
5
(20%𝑥3)+(80%𝑥2)
Nugget = = 44%
5
(20%𝑥4)+(40%𝑥3)+(40%𝑥2)
Chicken/meat balls = = 56%
5
(20%𝑥3)+(60%𝑥2)+(20%𝑥1)
Duck = = 40%
5
(40%𝑥4)+(20%𝑥3)+(40%𝑥2)
Ham = = 60%
5

(100%𝑥3)
Bacon = = 60%
5
(20%𝑥4)+(60%𝑥3)+(20%𝑥2)
Luncheon meat = = 60%
5
(20%𝑥5)+(80%𝑥4)
Pork = = 84%
5

C. Fish, shellfish and products

(60%𝑥4)+(40%𝑥3)
Saltwater fish = = 72%
5
(60%𝑥4)+(20%𝑥3)+(20%𝑥2)
Freshwater fish = = 80%
5
(80%𝑥4)+(20%𝑥3)
Anchovy/ikan bilis = = 76%
5

(100%𝑥2)
Canned fish = = 40%
5
(40%𝑥3)+(60%𝑥2)
Shellfish = = 48%
5
(20%𝑥4)+(20%𝑥3)+(40%𝑥2)+(20%𝑥1)
Fresh prawn = = 48%
5
(60%𝑥3)+(20%𝑥2)+(20%𝑥1)
Fresh cuttlefish = = 48%
5
(20%𝑥3)+(80%𝑥2)+(20%𝑥1)
Dried cuttlefish = = 48%
5
 (20%𝑥3)+(80%𝑥2)
Crab = = 44%
5
(80%𝑥3)+(20%𝑥2)
Salted fish = = 56%
5
(60%𝑥4)+(20%𝑥3)+(20%𝑥1)
Fish ball = = 64%
5
(20%𝑥3)+(40%𝑥2)+(40%𝑥1)
Fish nugget/keropok lekor = = 36%
5

D. Eggs
(100%𝑥5)
Hen egg = = 100%
5
(60%𝑥3)+(20%𝑥2)+(20%𝑥1)
Duck egg = = 48%
5
(100%𝑥1)
Turtle egg = = 20%
5
(20%𝑥4)+(60%𝑥3)+(20%𝑥1)
Salted egg = = 56%
5

E. Nuts, seeds and products

(20%𝑥4)+(20%𝑥3)+(60%𝑥2)
Cashew nuts = = 52%
5
(20%𝑥5)+(80%𝑥3)
Tauhu = = 68%
5
(20%𝑥3)+(20%𝑥2)+(60%𝑥1)
Tempeh = = 32%
5
(60%𝑥4)+(40%𝑥3)
Peanuts = = 72%
5

F. Milk and milk products

(60%𝑥5)+(20%𝑥4)+(20%𝑥2)
Fresh milk/UHT = = 84%
5
(20%𝑥5)+(20%𝑥3)+(40%𝑥2)+(20%𝑥1)
Milk powder = = 52%
5
(20%𝑥4)+(60%𝑥3)+(20%𝑥2)
Evaporated milk = = 60%
5
(20%𝑥4)+(40%𝑥3)+(40%𝑥2)
Condensed milk = = 56%
5
(20%𝑥4)+(40%𝑥3)+(40%𝑥2)
Yoghurt = = 56%
5
(80%𝑥4)+(20%𝑥3)
Cheese = 5
= 76%
G.Vegetable and vegetable products
(60%𝑥5)+(20%𝑥4)+(20%𝑥3)
Green leafy vegetable = = 88%
5
(20%𝑥5)+(80%𝑥3)
Beans = = 68%
5
(20%𝑥4)+(40%𝑥3)+(40%𝑥2)
Sweet potato = = 56%
5
(40%𝑥4)+(40%𝑥3)+(20%𝑥1)
Cauliflower = = 60%
5
(60%𝑥4)+(40%𝑥3)
Cucumber = = 72%
5
(20%𝑥3)+(40%𝑥2)+(40%𝑥1)
Salted vegetable = = 36%
5
(20%𝑥4)+(40%𝑥3)+(40%𝑥1)
Ulam-ulam = = 48%
5
(60%𝑥2)+(40%𝑥1)
Baby corn/Putik jagung = = 32%
5
(40%𝑥5)+(40%𝑥4)+(20%𝑥2)
Mushroom = = 80%
5
(20%𝑥4)+(60%𝑥3)+(20%𝑥2)
Sprout = = 60%
5

H. Fruits
(60%𝑥4)+(20%𝑥3)+(20%𝑥2)
Papaya = = 68%
5
(40%𝑥4)+(20%𝑥3)+(20%𝑥2)+(20%𝑥1)
Guava = = 56%
5
(40%𝑥4)+(60%𝑥3)
Lime = = 68%
5
(40%𝑥4)+(40%𝑥3)+(20%𝑥2)
Mango = = 64%
5
(80%𝑥3)+(20%𝑥2)
Pineapple = = 56%
5
(20%𝑥5)+(20%𝑥4)+(60%𝑥3)
Banana = = 72%
5
(60%𝑥4)+(40%𝑥2)
Watermelon = = 64%
5
(40%𝑥2)+(60%𝑥1)
Starfruit = = 28%
5
(60%𝑥3)+(40%𝑥2)
Jackfruit = = 52%
5
 (20%𝑥5)+(80%𝑥3)
Apple = = 68%
5
(20%𝑥5)+(20%𝑥4)+(40%𝑥3)+(20%𝑥2)
Orange = = 68%
5
(20%𝑥4)+(40%𝑥3)+(40%𝑥2)
Pear = = 56%
5
(20%𝑥4)+(40%𝑥3)+(40%𝑥2)
Grape = = 56%
5
(100%𝑥2)
Durian = = 40%
5
(100%𝑥2)
Rambutan = = 40%
5
(20%𝑥3)+(60%𝑥2)+(20%𝑥1)
Longan = = 40%
5
(40%𝑥2)+(60%𝑥1)
Lychee = = 28%
5
(20%𝑥4)+(60%𝑥3)+(20%𝑥2)
Honeydew = = 60%
5
(20%𝑥4)+(80%𝑥1)
Canned fruit = = 32%
5
(40%𝑥3)+(60%𝑥2)
Dried fruit = = 48%
5

I. Beverages
(100%𝑥5)
Filted water = = 100%
5
(20%𝑥5)+(60%𝑥4)+(20%𝑥3)
Tea = = 80%
5
(20%𝑥5)+(60%𝑥3)+(20%𝑥1)
Coffee = = 60%
5
(40%𝑥5)+(20%𝑥3)+(40%𝑥2)
Chocolate drinks = = 58%
5
(20%𝑥5)+(20%𝑥4)+(60%𝑥2)
Malted drinks = = 60%
5
(100%𝑥2)
Cordial drinks = = 40%
5
(40%𝑥4)+(20%𝑥3)+(40%𝑥2)
Fruit juice = 60%
5
(20%𝑥4)+(40%𝑥3)+(40%𝑥2)
Carbonated drinks = = 56%
5
(40%𝑥4)+(60%𝑥2)
Soybean milk = = 56%
5
(80%𝑥4)+(20%𝑥3)
Herbal drinks = = 76%
5
 (20%𝑥5)+(60%𝑥3)+(20%𝑥2)
Energy drinks = = 54%
5

J. Alcoholic drinks
(20%𝑥3)+(20%𝑥2)+(60%𝑥1)
Shandy = = 32%
5
(20%𝑥3)+(40%𝑥2)+(40%𝑥1)
Beer = = 36%
5
(20%𝑥3)+(20%𝑥2)+(60%𝑥1)
Wine = = 32%
5
(20%𝑥2)+(80%𝑥1)
Rectified spirit = = 24%
5
(40%𝑥2)+(60%𝑥1)
Likeur = = 28%
5

K. Confectionery
(40%𝑥4)+(60%𝑥3)
Traditional Malaysian Kuih = = 52%
5
(60%𝑥3)+(40%𝑥2)
Plain cake = = 52%
5
(20%𝑥5)+(80%𝑥4)
Biscuits = = 84%
5
(80%𝑥3)+(20%𝑥2)
Sweets = = 56%
5
(100%𝑥3)
Ice cream = = 60%
5
(40%𝑥3)+(60%𝑥2)
Air batu campur = = 48%
5
(80%𝑥2)+(20%𝑥1)
Jelly = = 36%
5
(20%𝑥5)+(40%𝑥4)+(20%𝑥3)+(20%𝑥2)
Snacks = = 72%
5

L. Spreads
(20%𝑥4)+(20%𝑥3)+(40%𝑥2)+(20%𝑥1)
Jam = = 48%
5
(20%𝑥4)+(20%𝑥3)+(40%𝑥2)+(20%𝑥1)
Kaya = = 48%
5
(100%𝑥4)
Butter = = 80%
5
(40%𝑥4)+(60%𝑥3)
Margarine = = 52%
5
 (20%𝑥4)+(60%𝑥3)+(20%𝑥2)
Peanut butter = = 60%
5
(20%𝑥2)+(80%𝑥1)
Cheese spread = = 24%
5

M. Miscellaneous
(100%𝑥5)
Sugar = = 100%
5
(20%𝑥4)+(60%𝑥3)+(20%𝑥2)
Honey = = 60%
5
(20%𝑥4)+(60%𝑥3)+(20%𝑥1)
Sambal belacan = = 56%
5
(20%𝑥2)+(80%𝑥1)
Budu = = 24%
5
(100%𝑥3)
Cencalok = = 60%
5
(100%𝑥4)
Dark soy sauce = = 80%
5
(100%𝑥5)
Light soy sauce = = 100%
5
(80%𝑥4)+(20%𝑥3)
Tomato/Chilli sauce = = 36%
5
(60%𝑥5)+(20%𝑥4)+(20%𝑥3)
Oyster sauce = = 88%
5
(40%𝑥4)+(40%𝑥3)+(20%𝑥2)
Fish sauce = = 64%
5
(80%𝑥3)+(20%𝑥2)
Petis/heko/otak udang = = 56%
5

Discussion (24 Hour Food Recall)

Dietary intake has been linked to important health outcomes, including several of the
leading causes of death (e.g., cardiovascular disease, cancer, diabetes). To fully administer
dietary intake, many methods have been assessed including food record etc. In this particular
experiment, 24-hours food recall is used to assess dietary intake (To obtain detailed information
about all foods and beverages consumed on a given day.) (George et al., 2016) A 24-hour
dietary recall (24HR) is a structured interview intended to capture detailed information about
all foods and beverages (and possibly, dietary supplements) consumed by the respondent in the
past 24 hours, most commonly, from midnight to midnight the previous day. A key feature of
the 24HR is that, when the time is appropriate, the respondent can be asked for more detailed
information than first reported. For example, a respondent reporting chicken for dinner or a
sandwich for lunch would be asked about the preparation method and type of bread. This open-
ended response structure is designed to prompt respondents to provide a comprehensive and
detailed report of all foods and beverages consumed. In addition to other detailed descriptors,
such as time of day and source of food, portion size of each food and beverage is also captured.
Food models, pictures, and other visual aids may be used to help respondents judge and report
portion size and may improve accuracy. Dietary recalls typically ask about foods and beverages
first, before questions on dietary supplements. A 24HR usually requires 20 to 60 minutes to
complete. The data will then be calculated and used to assess total dietary intake and/or
particular aspects of the diet as it yields detailed information on foods and beverages consumed
on a given day. If these data are linked to a nutrient composition database (in this experiment,
we are using Nutritionist Pro Software), nutrient intake such as macronutrients from foods and
beverages can be determined. Moreover, 24HRs can also be used to describe a population's
intake.
A total of 4 male respondents took part in this specific 24HR which lasted for a whole
3 days. Their data were entered as a form into the Nutritionist Pro Software and nutrient intakes
from those foods and beverages were calculated and tabulated. According to the table above,
it can be seen that the average of kilocalories from 4 persons is 1382.432 kcal, lower than the
calorie intake recommended by the Malaysian Dietary Guidelines. In contrast, the calorie
intake recommendations by the Malaysian Dietary Guidelines 2010 for male adults (aged 18-
59 years) is 2000 kcal per day. 4 male respondents were able to maintain their weight as they
didn’t exceed the calories limit while able to sustain their basic lifestyle with the energy
supplied from their foods.
For macronutrients, the average percentage of calories of carbohydrates obtained from
5 persons is 48.21%, lower than what it states in the Malaysian Dietary Guidelines, counted as
inadequate intake. The Malaysian RNI recommends that total carbohydrate should contribute
55% to 70% of total calorie intake. A deficiency of carbohydrates could lead
to ketosis, excessive breakdown of protein, fatigue and a decreased energy level as well as
reduced fiber intake (Manninen, 2004). Moving on the table, the average percentage of calories
of proteins is 18.92%. Malaysian RNI recommends that protein should contribute to only 10-
15% of total calorie intake. In this case, however, seems that all 4 of us exceeded the limit
when it comes to consuming protein intake. Over intake of protein could cause protein-induced
hypercalciuria which will lead to the formation of calcium kidney stones (Delimaris, 2013). As
for fat, average percentage of calories is 33.64%, more than what the Malaysian RNI
recommends (20-30%), classified as excessive intake of fats. It may be due to the fact that one
of the respondents have been digging in fast foods over the course of the 3 days, causing the
entire average percentage to rise up. An increased risk of obesity and eventually hypertension
is tied with having an over intake of fats in diets. An average weight of fiber is calculated, and
the following results (11.145g) is lower than the RNI amount of 25g, rendering it inadequate
intake. Looking back the 24HR food recall table, it can be seen that the intake of vegetables, a
dominant source of fibers is extremely low, hence the low fiber intake.
For micronutrients, the average calcium intake from 4 persons is 499.457mg.
According to Malaysian RNI 2005, the requirement intake is 800mg/day, hence it’s inadequate
intake. Inadequate calcium intake is a possible risk factor of osteoporosis (Yoon et al., 2016).
The average iron intake from 4 persons is 12.207mg. The amount of iron in food and its
bioavailability in different diets were also taken into consideration. Malaysian RNI
recommends 9-14mg/day on a bioavailability from 10-15%. So according to it, the average
iron intake from 4 person is right well-balanced. For zinc, the average zinc intake from 4
persons is 6.016mg, slightly than the proposed RNI of 6.7mg, inadequate intake it
is. Zinc deficiency often causes hair loss, diarrhea, delayed sexual maturation, impotence,
hypogonadism in males, and eye and skin lesions. The average magnesium intake from 4
persons is 167.337mg, a steep lower than the recommended 400mg/day for a 21 years old adult,
rendering it inadequate intake. Magnesium deficiency is related to factors that promote
headaches, including neurotransmitter release and vasoconstriction (Sun-edelstein & Mauskop
2009). Early signs of magnesium deficiency include loss of appetite, nausea, vomiting, fatigue,
and weakness. As magnesium deficiency worsens, numbness, tingling, muscle contractions
and cramps, seizures, personality changes, abnormal heart rhythms, and coronary spasms can
occur (Rude, 2010). The average sodium intake from 4 of us is 2285.405mg, higher than the
recommended intake of 1500mg/day, making it excessive intake. Excess sodium increases
blood pressure because it holds excess fluid in the body, and that creates an added burden on
the heart. Too much sodium will increase your risk of stroke, heart failure, osteoporosis,
stomach cancer and kidney disease. We should always keep our dietary intakes in line with the
recommended nutrient intake (RNI), so that we wouldn’t have to face with risks associated
with excessive or inadequate intakes. For example, we should limit our intake on fast foods as
it contains high amount of fats and sodium which when excessive is not healthy.
However, use of self-reported, 24-hour dietary recalls for estimating dietary intake has
received a great deal of previous attention as it is prone to errors. Among the well-recognized
methodological challenges associated with 24-hour recalls is the issue of reliability. Low
reliability is due to both variations in diet across days as well as inaccuracy in reporting.
Reliability is important for dietary assessment because less-reliable estimates have more error
and are therefore less likely to show effects of interventions or show the influence of key
important predictors.

Discussion (Food frequency questionnaire)

Food frequency questionnaire is one of the common dietary method to determine the relation
between the diet and health problem. FFQ is suitable for study in large scale of population
because it is easy to operate and low cost. Bias, random and systemic error might occur in FFQ
and cause the food record might not represent the habitual food intake. (Sauvageot et al., 2013)

Based on the result of food consumption frequency score by using the Reaburn formula,
the top 10 highest scored food are the white rice, hen egg, filtered water, sugar, light soy sauce,
white bread, chicken, green leafy vegetable, oyster sauce, instant noodles, fresh milk and
biscuits. The score for white rice, hen egg, filtered water, sugar and light soy sauce are 100%.
The score for white bread, chicken, green leafy vegetable and oyster sauce are 88%. The
number of food is exceed 10 because of instant noodle, fresh milk and biscuits are ranked as
top 10 as their score are the same which is the 84%. The top 10 lowest score food are the turtle
egg, budu, cheese spread, rectified spirit, likeur, lychee, starfruit, sago, tempeh, baby corn,
shandy, wine. The score for the turtle egg is 20% and it is the least food that had been consumed.
The score for the budu, cheese spread and rectified spirit are 24%. The score for likeur, lychee
and starfruit are 28%. The number of food exceed 10 again because of the score for sago,
tempeh, baby corn, shandy and wine are the same which is 32%.

From the score, we can find out that the subjects consume a lot of grains and grain
product including white rice, white bread, instant noodle and biscuit. White rice and white
bread are the food that consume the most because of white rice and white bread are the main
carbohydrate sources for the subjects. Instant noodle and biscuit also obtain a high score may
because of food for the subjects to consume when they are rushing of academic matters as the
subjects are university students. Both instant noodle and biscuit can be purchase and prepared
easily. Four of these foods are made from refined grains. Refined grains only contains small
amount of protein with lots of rapidly digested starch. It is because of the bran and germ which
are contain dietary fiber, vitamins B, vitamins E and trace minerals are removed during the
refining process (Steffen et al., 2003). Refined carbohydrates are high in the glycemic index
and it does not promote long-term of fullness causing the people easily feel hungry after having
their meal. Hence, the risk of obesity and overeating are increased. (Roberts., 2003). Filtered
water is the main water source for the subjects. Filtered water is water that free from
contamination and unwanted smell. Sufficient consumption of filtered water help in hydrating
the skin, maintaining the skin health and detoxification of the body (Drinkfiltered.com, 2020).
Chicken and fresh milk are the common source of protein in Malaysia. Chicken contain lower
saturated fats compared to the red meat such as pork and beef. It is also a great source of
selenium which is an antioxidant that possessed positive effect on inflammatory and
cardiovascular diseases (Marangoni et al., 2015). Fresh milk providing high-quality protein,
calcium, phosphorus, magnesium and vitamin K. These nutrients are all beneficial in
maintaining the bone health and help in preventing osteoporosis. High quality protein also help
in maintaining long-term fullness which preventing overeating and the risk of getting type 2
diabetes. (Thorning et al., 2016). Green leafy vegetables are food can be commonly find either
standalone or combination with other food. Green leafy vegetables are rich in dietary fiber,
lutein, folate and β-carotene. Dietary fiber can help in preventing constipation. Lutein, folate
and β-carotene may have the effects of slowing the declination of cognitive abilities when in
the elderly stages. (Morris et al., 2018). Sugar, light soy sauce and oyster sauces are the
common seasoning ingredient in Chinese cuisine. Light soy sauce and oyster sauces have high
sodium content. High sugar and sodium intake will increase the risk of getting chronic heart
diseases and hypertension.

From the score, all of the subjects do not have any of turtle egg consumption. The reason
is because turtle consumption is banned in Sabah and Sarawak, Malaysia. Malaysia is also
planning to has a complete ban in trade and consumption of turtle eggs in peninsular Malaysia.
Budu is an anchiovies sauce and it is not familiar in Chinese cuisine in Malaysia. Budu is high
in sodium content which will cause the high blood pressure (Mohd Khairi et al., 2014). Cheese
spread is not popular in Asian countries compared to Western countries. Malaysian also does
not have the habit of eating cheese spread. Hence, the score for the cheese spread is low. Cheese
is rich in casein, calcium and zinc. Cheese is also high in fat. Cheese has positive effect on
maintaining the health of teeth. High of fats in cheese may increasing the saturated fat lead to
the chronic cardiovascular diseases (Gouda et al., 2003). Rectified spirit, likeur, shandy and
wine are alcoholic drinks. Since the subjects are students, they does not consume much of the
alcohol contained drinks. Alcoholic drinks contain contaminants such as nitrosamines,
mycotoxins and arsenic compounds which are carcinogenic. Alcoholic drinks especially wine
also contain of the anticarcinogenic and antioxidation compounds such as polyphenols and
flavonoids. Alcoholic drinks is also high in carbohydrates, over consumption may increase the
risk of diabetes (Bandera et al., 2006). Lychee and starfruit are the less common tropical fruit
consumed by Malaysian. Both fruit is rich in vitamin C. Vitamin C is an antioxidant, also help
in absorption of iron and formation of collagen (Peters et al., 2007). Baby corn is less consumed
by the subjects might be the demographic and geographic factors. Baby corn is a good source
of protein, carbohydrates, crude fiber and dietary fiber. High in fiber content help to promote
the health of the intestines (Hooda et al., 2013). Sago is a rare food in the normal university
life. Sago is high in carbohydrate especially in amylose content and almost low in other
nutrients. Amylose with long chain will required longer time to digest, beneficial in controlling
the cholesterol level. Tempeh is the fermented soybean product, which is more popular in
vegetarian. Low score for tempeh may due to the pungent smell of tempeh and the meat
preferable. Tempeh contains proteins and isoflavones which already proved to has positive
effect on the gastrointestinal tracts. (Mani et al., 2017).

Questions

1. What are the advantages and disadvantages of using the 24 hour diet recall and Food
Frequency Questionnaire (FFQ)?
The advantages using 24 hour diet recall is it can record detailed information on food intake
such as the average energy, macronutrient, micronutrient of the food and it is quick and easy
while the disadvantages of 24 hour diet recall is it does not represent the usual intake of the
individual, it might prone to underestimation due to inaccurate recall of the individual.
The advantages of Food Frequency Questionnaire is inexpensive, more representative of the
usual intake of the individual and easy to use while the disadvantages using FFQ is it required
a long questionnaire, it may not represent the usual portion size chosen by the respondents and
it is highly prone to overestimation due to the intake can be compromised when multiple foods
grouped together (Tucker, 2007).

2. What is the difference between a food recall and a food record?

Food record is the individual must record the food whenever he or she is eating, it is usually
very reliable while food recall is usually recording the food the individual ate after a day, hence
it is less reliable compared to food record. Besides, subject must be literate for food record
while food recall is based on interviewer administration (De Keryzer et al., 2011).

3. How do you determine cases of under reporting in these measurements conducted?

The cases can be determined by qualitative method and quantitative method. Qualitative
method is using the food pyramid and basic food groups methods. It is used to determine the
number of serving from each group and compare with the minimum requirement. The other
method which is quantitative method is used to estimate the amount of energy and specific
nutrients in each food consumed. It is more expensive and time consuming and it depends on
the honesty of the individual. These two methods can used to observe the nutrients loss during
storage or preparation, the completeness food database and avoiding mistake in coding which
can lead to under reporting of the measurements.

Conclusion

In conclusion, 24 hours dietary recall and Food Frequency Questionnaire (FFQ) are type of dietary
assessment methods to determine dietary intake of the human. Both methods do not fully represent
the dietary intake due to the random errors. The results taken from the 24 hours dietary recall and
food frequency questionnaire is used to predict the relation of the appropriate nutrient intake and
the possibilities of getting disease.

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