FOOD CONSUMPTION SURVEY PAPERS

FOOD RECALL METHOD

BY:

GROUP II A.

Ni Luh Eka Rismawati P07131219006

Bella Amanda Hapsari P07131219013

Ni Kadek Anik Ariantini P07131219014

I Gst Ayu Agung Putri Rimtya Sari P07131219021

Ni Ketut Rosa Monika P07131219023

Kadek Ayu Purnamasii DD P07131219035

MINISTRY OF HEALTH OF THE REPUBLIC OF INDONESIA

DENPASAR HEALTH POLYTECHNIC

DEPARTMENT OF APPLIED BACHELOR NUTRITION & DIETHICS

2019/2020

i
 FOREWORD

Praise our thanks to God Almighty because thanks to His grace the paper
entitled "The Food Recall Method" can be completed on time.

In preparing this paper, of course, we have experienced many obstacles

and obstacles. The completion of this paper cannot be separated from the
participation of various parties who helped. On this occasion we would like to
express our sincere gratitude to the honorable ones:

1. The Academic Advisor and staff of the Poltekkes Kemenkes Denpasar

have helped us a lot, making it easier for us to prepare this paper.
2. Dr.Ir.I Komang Agusjaya Mataram, M.Kes as a lecturer in the Food
Consumption Survey (SKP) who has provided guidance, direction and
directions in the preparation of this paper so that it can be completed
properly and smoothly.
3. All parties who participated provide motivation and support for us that we
cannot mention one by one.

We are aware that in the preparation of this paper there are various
shortcomings and limitations of our knowledge. Therefore, we as compilers of
this paper expect constructive suggestions and criticisms in this paper.

Thus we convey this preface, we hope that this paper can be of use to readers.

Denpasar, 12 January 2021

Compiler

i
 TABLE OF CONTENTS

FOREWOR

...................................................................................................................................i
TABLE OF CONTENTS.........................................Error! Bookmark not defined.
BAB I PRELIMINARY.........................................................................................1
1.1 Background..............................................Error! Bookmark not defined.
1.2 Problem Formulation...............................Error! Bookmark not defined.
1.3 Purpose....................................................Error! Bookmark not defined.
1.4 Benefits....................................................Error! Bookmark not defined.
CHAPTER II DISCUSSION...................................Error! Bookmark not defined.
2.1 Understanding the Food Recall Method.....................................................4
2.2 Objectives of the Food Recall Method ......................................................5
2.3 Types of Food Recall Methods..................................................................6
2.4 Targets and scope that can be involved in carrying out the Food Recall
Method ................................................................................................................7
2.5 Methods / steps for implementing the Food Recall Method .....................9
2.6 Tools used in implementing the Food Recall Method.............................10
2.7 Overview of the Food Recall form ........................................................ 15
2.8 Technical implementation of the Food Recall Method...........................22
2.9 Advantages and disadvantages of doing a Food Recall.......................... 25

CHAPTER III CLOSING..................................................................................26

3.1 CONCLUSION.......................................................................................26
3.2 ADVICE...................................................................................................26
REFERENCES

ii
iii
 BAB I
PRELIMINARY

1.1 Background
At present, the problem of nutrition is still a heavy burden for the nation, its rights
stem from the economic situation and public knowledge of the nutritional value of
food, so that it affects people's purchasing power and behavior which can reduce
nutritional status (Irianto, et al, 2004).

The level of nutritional adequacy of individuals and community groups can be

obtained through food consumption surveys. There are 2 kinds of survey assessment
for panga nada consumption, namely qualitatively and quantitatively. Qualitative
intake assessments, such as food frequency, dietary history, telephone methods and
food lists are usually used to determine the frequency of meals, the frequency of
consumption by type of foodstuff and to gather information about eating habits.
Quantitative intake assessment, namely by means of food recall and food record is
intended to measure the amount of food consumption after one day has ended.

Each person's energy and protein needs are different depending on gender, age and
body condition. One must maintain a balance of energy needs so that the body can
carry out all physiological processes to ensure survival. If someone is wrong in
calculating and planning energy and protein needs, it can have an adverse impact on
nutritional status. (Irianto, et al, 2004).

Diet survey or assessment of food consumption level is one of the methods used in
determining the nutritional status of an individual or group indirectly. The food
consumption survey was conducted by looking at the amount and type of nutrients
consumed, where this survey can identify the advantages and disadvantages of
nutrients and the factors that affect the consumption of these foods (May, 2009)

1
1.2 Problem Formulation
From the background above, the formulation of the problem can be concluded,
including:

1.2.1 What is the Food Recall Method?

1.2.2 What are the objectives of the Food Recall Method?
1.2.3 What are the types of Food Recall Methods?
1.2.4 Who are the targets and scope that can be involved in carrying out the Food
Recall Method?
1.2.5 What are the methods / steps for implementing the Food Recall Method?
1.2.6 What are the tools used in implementing the Food Recall Method?
1.2.7 What is an overview of the Food Recall form?
1.2.8 How is the technical implementation of the Food Recall Method?
1.2.9 What are the advantages and disadvantages of doing a Food Recall?

1.3 Purpose
From the formulation of the problem above it can be concluded, the objectives of
the discussion of this material include:

1.3.1 To know the meaning of the Food Recall Method

1.3.2 To find out the purpose of doing the Food Recall Method
1.3.3 To find out the types of Food Recall Methods
1.3.4 To find out the objectives and scope that can be involved in carrying out the
Food Recall Method
1.3.5 This is to determine the method / steps for implementing the Food Recall
Method
1.3.6 To find out the tools used in implementing the Food Recall Method
1.3.7 For an overview of the Food Recall form
1.3.8 This is to determine the technicality of implementing the Food Recall Method
1.3.9 To find out the advantages and disadvantages of doing Food Recall

2
1.4 Benefits
The benefits of preparing this paper are as follows.

1.4.1 For Writers

In preparing this paper, it is very useful for me as the author by compiling this
paper and I know more about information about the 24-hour food recall method
in fulfilling daily nutritional intake that can be applied to individuals, families,
groups.

1.4.2 For Students

With the preparation of this paper, I, as the author of this paper, really hope that
readers can understand the information in this paper regarding the food
consumption survey with the 24-hour Food Recall method, where with this
method as a nutritionist is able to determine the amount and frequency of food
consumed within 24 hours. both individuals, groups and families.

3
 CHAPTER II

DISCUSSION

2.1 Understanding the Food Recall Method

Food Recall is an organized dietary assessment method used to determine all food
and drink consumed by a client within a 24 hour period, including the amount of each
food and beverage, processing method, presentation method and brand of food and
beverage if the food is branded. The principle of the 24-hour food recal method is
carried out by recording the type and amount of food consumed in the past (Suharjo et
al, 1996 in Sisiliay, 2015) or a method of remembering the food consumed in the last
24 hour period (from midnight to at midnight again, or from waking up to waking up
again) were recorded in the household size (URT). Food consumption survey data are
obtained through interviews between survey officers (called enumerators) and subjects
(survey targets) or those who represent subjects (called respondents). Food recorded
includes: name of dish or food, portion of food in household size (URT), food
ingredients in URT, as well as price information per serving. Information about
recipes and how to prepare and cook should be recorded (in the information column on
form K1) so that the weight estimation of food is more accurate
In carrying out a Food Recall, if the measurement is only carried out once (1x24
hours), the data obtained is less representative to describe individual eating habits.
Therefore, a 24-hour recall should be repeated for two days, not consecutively
(Supariasa et al, 2012). 24 hour recall needs to be done several days repeatedly on
individuals to get the individual data (Gibso, 2005 in Supariasa, 2016) This is also in
line with Cameron and Van Staveren (1988) in Silvia (2011) which states that recall of
more than 1 day increases the correlation value between nutritional intake and
nutritional status was compared with recall for 1 day.

4
2.2 Purpose of Performing the Food Recall Method
In general, the Food Recall Method (24-hour Food Recall) is an activity /
implementation in determining the amount of food consumed in the past 24 hours in
determining / conducting a measurement to determine the amount of food consumed
and the frequency of eating for 24 hours the target group or the scope used is at the
group, household, individual and individual level where data collection is carried out
by conducting direct interviews between survey officers (called enumerators) and
subjects (survey targets) or those who represent subjects (called respondents).

The purpose of conducting a food consumption survey using the Food Recall
method is to measure the average consumption habits of a large population, provided
that the number of samples and number of days of service are representative. This
method is cheap, easy and fast so that the respondent's response is usually good. Can
cover large amounts of samples and can be used in illiterate people. In addition, the
food recall method can also determine the amount of food consumed during a 24 hour
period according to URT and this food recall method can also assess nutritional intake
at one point in time but can also be used to analyze trends in changes over time.
Changes over time can provide initial information and can be used to plan nutrition
education strategies for individuals, families and groups.

5
2.3 Types of Food Recall Methods

1. Individual Food Recall

The measurement of individual food consumption is that the surveyed
subject is a single individual and the results can only be used to assess the
nutritional intake of the person concerned, does not apply to family
members or groups. Assessment of individual nutritional consumption is
useful for providing education on proper nutritional intake in order to
improve nutritional status optimally
2. Family Food Recall
The target of measuring family food consumption is that the surveyed
subjects include all individuals in one family. The number of family
members is adjusted to the number of each household that is the model
unit in the SKP. Usually in a survey the target households are always
determined through a subjective or objective selection process.
Subjectively, it is intentionally to assess the nutritional intake of the
family for the purpose of special investigations.
3. Group Food Recall
A group is a group of people who live in a food-holding institution.
Dormitory groups, patient groups, athlete groups, youth groups. Groups
must be limited to the similarity of characters in age, sex or in cases. The
character in question is a character that is directly related to the variable
determining individual nutritional needs. Individuals belonging to one
character of need are considered as one unit so that for the purposes of
planning analysis, monitoring and evaluation of nutrition always use the
group analysis unit.

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2.4 Objectives and Scope of the Food Recall Method
The targets and scope of the Food Recall Food Consumption Survey are
individuals, families and community groups. SKP's targets are individuals, families
and groups. The measurement of individual food consumption is that the surveyed
subject is a single individual and the results can only be used to assess the nutritional
intake of the person concerned, does not apply to family members or groups.
Assessment of individual nutritional consumption is useful for providing education on
proper nutritional intake in order to improve nutritional status optimally. The target
individual consumption results for the individual concerned and not for the aspect of
the process. The reason is that all SKP methods, the process is always to use
individual subjects, although the results can be used for family and group assessments.
A group of individuals surveyed at the household level is called the target family of
the household, while a group of individuals with the same characteristics is called the
target group.

The target of measuring family food consumption is that the surveyed subjects
include all individuals in one family. The number of family members is adjusted to the
number of each household that is the model unit in the SKP. Usually in a survey the
target households are always determined through a subjective or objective selection
process. Subjectively, it is intentionally to assess the nutritional intake of the family
for the purpose of special investigations. For example in cases of food poisoning in
one family, the SKP target must be subjectively determined specifically for case
households, not all households in the population. Objectives that are determined
objectively if the investigation is aimed at assessing nutritional intake in general, and
can represent other families, for this reason it is called an objective assessment. The
target of measuring group food consumption is different from family consumption,
even though the family is also a member of the group and the smallest unit is also an
individual. A group is a group of people who live in a food-holding institution.
Dormitory groups, patient groups, athlete groups, youth groups. Groups must be
limited to the similarity of characters in age, sex or in cases. The character in question
is a character that is directly related to the variable determining individual nutritional
needs. Individuals belonging to one character of need are considered as one unit so
that for the purposes of planning analysis, monitoring and evaluation of nutrition

7
always use the group analysis unit. The measurement of group food consumption
differs from family consumption, even though the family is also a member of the
group. Individual, family and group food consumption has different dynamics. The
difference in these dynamics has implications for the balance of nutritional intake,
both micro and macro. Food consumption surveys are not only to assess nutrient
intake at a point in time but can also be used to analyze trends in changes over time.
Changes over time can provide initial information and can be used to plan nutrition
education strategies for individuals, families and groups

8
2.5 Steps to Implement the Food Recall Method

There are 4 (four) steps in the 24-hour Food Recall method, namely:

1. The interviewer / enumerator asks for the food consumed in the past 24 hours
(from waking up to waking up again) and records the household size (URT)
including the name of the food / food, how to prepare and cook it, and the
ingredients of the food.
2. The interviewer / enumerator estimates or estimates from URT into units of
weight (grams) for food consumed.
3. Officers analyze energy and nutrients based on data recall results of daily food
consumption (24 hours) manually or computerized.
4. The officer analyzes the energy and nutrient adequacy level of the subjects by
comparing the energy and nutrient adequacy rates (RDA) of the subjects.

In order for the interview to run smoothly and effectively and the results of daily
food consumption to be fully recorded, it is better to follow the 5 interview stages
in the 24-hour food recall as follows:

1. Quick list (making a short list of food consumed the day before) according to
meal times.
2. Review the completeness of the quick list with the respondent.
3. Dig the food / dishes consumed in relation to meal times and activities
including portions in the URT, cooking methods and price per serving when
purchased.
4. Ask for details of food / dishes (according to the quict list) according to the
type of foodstuff, quantity, weight and source of consumption consumed the
day before.
5. Review all answers to avoid the possibility that food is still consumed but
forgotten.

9
2.6 Instruments and Tools used in the Food Recall Method
The tools used in the food consumption survey with the 24-hour food recall
method can be real tools and materials or food models or pictures and instruments or
formular recall.
1. USE OF TOOLS FOR FOOD RECALL
Various household measuring instruments (URT) in each subject's house can
be used to determine the large portion of food consumed. Examples of various
sizes of dinner plates, rice scoops, tablespoons, vegetable spoons, teaspoons,
glasses, cups, and various kinds of bowls. With various measuring instruments,
households can estimate the amount of food consumed. For example, by
describing the type of eating or drinking utensils used.

Example:

10
 Other tools that can be used to assist in estimating gram weight are food
models, pictures or photos of food. Food models or pictures or food stores are
examples of various kinds of food, beverages and foodstuffs commonly consumed
by the subjects, consisting of staple foods, side dishes (animal protein), vegetables
(vegetable protein) and fruit and drinking water. Staple food provides an overview
of the type and portion or size (URT or gram) such as: rice, bread, potatoes,
noodles, rice cake and porridge. Animal proteins such as beef, chicken or ungags,
eggs, fish, shrimp and shellfish. Vegetable protein such as tofu, tempeh, oncom
and nuts.
Example:

11
2. USE OF INSTRUMENTS IN FOOD RECALL
The instrument used for the individual 24-hour food recall consists of a data
collection form and a recall result data processing form, namely:
a. Form for individual 24 hour food recall
1. Form K1a is a form to record the results of an individual's 24-hour food
recall consisting of 9 columns. The number of K1a forms is adjusted to
the number of survey days.
2. Form K2a is a form to recap the results of an individual 24 hour food
recall for 3 days according to the number of days of the survey
consisting of 7 columns. Form K2a is filled with the K1a results that
have been estimated from the URT into gram weight (K1a column 6)
3. K3a form is a form for analysis of energy intake and individual nutrients
consisting of 9 columns. Form K3a column (2) and (3) is filled based on
the results in form K2a column (2) and (7). Nutrients are analyzed

12
 manually or competerized, with the types of nutrients according to the
survey objectives.
b. Form for family 24 hour food recall
The instrument used for the 24-hour family food recall is almost the same as
the form used for the 24-hour food recall. The difference is in the information on
the number of family members which must be specified based on sex and age, so
that the nutritional adequacy rate (RDA) of the family is calculated which is the
sum of the RDA for each family member. The 24-hour food recall form for
families consists of a data retrieval form and a recall result data processing form,
namely:
1. Form K1b is a form for recording the results of a family 24-hour food recall,
consisting of 9 columns. The number of K1b forms is adjusted to the number
of survey days.
2. Form K2b is a form to recap the results of a family recall of 24 hours for 3
days according to the number of survey days consisting of 7 columns. Form
K2b is filled with the K1b results that have been estimated from the URT
into gram weight (K1b column 6).
3. K3b form is a form for analysis of energy intake and individual gixi
substances consisting of 9 columns. K3b forms columns (2) and (3) are filled
in based on the results in K2b form columns (2) and (7). Nutrients were
analyzed manually or copeterized, with the types of nutrients according to
the survey objectives.

Information on how to fill in each column on each K1a and K1b form is as
follows:

a. Column (1): Filled with the time to eat from the time the subject woke up
to waking up again with eating and or drinking activities, including when
the subject woke up in the middle of the night then went to sleep again.
b. Column (2), (3), (4): related to the name of the dish or the name of the dish
which must be filled in completely and clearly.
c. Column (2): name of dish or dish. Example: Nasi uduk Betawi
d. Column (3): household size (URT) of the uduk rice eaten. For example, a
pack of nasi uduk costs Rp. 7,000 or a plate full.

13
e. Column (4): estimation of uduk rice from 1 full plate into gram weight. For
example, a total of 1 pack of nasi uduk or a plate of full uduk rice uduk
weighing 200 gr.
f. Column (5), (6), (7), (8): regarding details of name, URT and estimated
weight of food ingredients in Nasi Uduk Betawi, the price is IDR 7,000 per
pack or 1 plate.
g. Column (5): details of each food ingredient in the portion of Nasi Uduk
Betawi. For example: rice, coconut milk, eggs, oil, chili sauce, tempeh,
vermicelli, etc.
h. Column (6): household size of each food ingredient. For example, 1 plate
of rice, 1 medium domestic chicken egg, 1 tablespoon full of orek tempe,
and so on.
i. Column (7): estimated household size of each of these foodstuffs in grams.
For example: 1 full spoon of vermicelli 10 grams.
j. Column (8): net weight of the food ingredient. For example: 1 tablespoon
full of fried rice noodles with an estimated weight of 10 grams, it turns out
that the net weight is 10 grams. The cooking oil used will be calculated by
itself by converting 10 grams of fried rice noodles (details will be explained
in Chapter 7).
k. Column (9): information column that can be filled with information on
price, brand or information on food that has been consumed or information
on percent conversion of raw or oil absorption

14
2.7 Food Recall Method Form
The following is an example of a food recall form consisting of Forms K1a, K2a
and K3a for individual subjects, as well as Forms Kib, K2b and K3b for family
subjects.

Form K1a: 24 hour individual food recall

FORMULIR FOOD RECALL 24 HOUR INDIVIDU

Subject Identity

Subject Name : ……………. Subject Code : ……………

Gender : ……………. Address : ……………

Age : …………….

Weight : …………….

Time Date and time: ………… Informatio

Dishes / Cuisine Food material
Eat n
Name URT Estimat Name URT Estimat Net
e e weight
Gram Gram (gram)
(1) (2) (3) (4) (5) (6) (7) (8) (9)

Officer : ……………. Advisor : ……………

Additional information such as price per serving, how to prepare and cook

15
 Form K2a: Recapitulation of individual food recall results

RECORD OF FOOD RECALL RESULTS FOR INDIVIDUAL FOOD

CONSUMPTION

Subject Identity

Subject Name : ……………. Subject Code : ……………

Gender : ……………. Address : ……………

Age : …………….

Weight : …………….

Officer : ……………. Advisor : ……………

No Name of Food Net weight (gram) Net weight (3 Average net

Day 1 Day 2 Day 3
Ingredients days) weight per
day (gr)
(1) (2) (3) (4) (5) (6) (7)
1
2
3
4
5
6
7
8
9
10
11
12

* if the food recall is carried out for 3 (three) days.

Form K3a: Form for analysis of individual energy and nutrient intake

16
 ANALYSIS OF ENERGY INTAKE AND INDIVIDUAL NUTRITION

Subject Identity

Subject Name : ……………. Subject Code : ……………

Gender : ……………. Address : ……………

Age : …………….

Weight : …………….

Officer : …………… Advisor : ……………

NO Name of Weigh Energ Protei Vit A Vit Fe Ca

food t y n (IU/SI C (mg (mg
ingredient (gram) (Kcal) (gram) ) (mg ) )
s )
(1) (2) (3) (4) (5) (6) (7) (8) (9)
1
2
3
4
5
6
7
8
9
10
11
12
13
14
NOMINAL

INDIVIDUA

17
 L AKG
% AKG

Form K1b: 24-hour family food recall

24 HOUR FAMILY FOOD RECALL FORM

Subject's family identity

Respondent Name : ……………. Respondent code : ……………

No Name Gender Age (th) Weight (kg)

Number of family members : ……………. Address : ……………

Time Date and time: ………… Informati

Dishes / Cuisine Food material
Eat on
Name URT Estimate Name URT Estimate Net
Gram Gram weight
(gram)
(1) (2) (3) (4) (5) (6) (7) (8) (9)

Officer : ……………. Advisor: ………

Additional informtion such as price per serving and preparation and cooking

18
Form K2b: Recapitulation of family food recall results

RECAP OF FOOD RECALL RESULTS OF FAMILY FOOD

CONSUMPTION

Subject's family identity

Respondent Name : ……………. Respondent Code: ……………

Number of family members : ……………. Address : ……………

No Name of Food Net weight (gram) Net weight (3 Average net

Day 1 Day 2 Day 3
Ingredients days) weight per
day (gr)
(1) (2) (3) (4) (5) (6) (7)
1
2
3
4
5
6
7
8
9
10
11
12

Officer : ……………. Advisor : ……………

19
 Form K3b: Form for analyzing family energy and nutrient intake

ANALYSIS OF ENERGY AND NUTRITION IN THE FAMILY

Subject's Family Identity

Respondent Name : ……………. Respondent Code: ……………

NO Name of Weigh Energ Protei Vit A Vit Fe Ca

food t y n (IU/SI C (mg (mg)
ingredient (gram) (Kcal) (gram) ) (mg )
s )
(1) (2) (3) (4) (5) (6) (7) (8) (9)
1
2
3
4
5
6
7
8
9
10
11
12
13
14
NOMINA

INDIVIDUA
L AKG
% AKG
Number of Family Members: ……………. Address : ……………

Officer: ……………. Advisor: ……………

20
2.8 Technical Implementation of the Food Recall Method
The principle of the 24-hour food recall method is an interview to explore the
food that has been consumed in a 24 hour period (from waking up to waking up
again). In this case, the interview is the process of obtaining information for the
purpose of obtaining individual or family data related to daily food consumption
by means of questions and answers between the questioner (interviewer) and the
answerer (respondent or interview subject) using a tool called an interview guide
or questionnaire. . Interviewing as an interaction process to get accurate results
needs to be considered things such as: preparation before the interview, during the
interview, and when ending the interview. Mastery of the material for the 24 hour
recall method is very important
1. Preparation before the interview:
a. Prepare an identity card, name tag, permit letter and a list of subjects
(targets).
b. Prepare a questionnaire and stationery.
c. Prepare a PSP (Approval After Explanation) sheet.
d. Prepare tools (Weight Scales and Food scales, as well as a manual.
e. Calibrate a food scale.
f. Dress modestly.
2. During the interview:
a. Say hello and introduce yourself.
b. Ask when and at what time they are willing to be interviewed.
c. Explain the purpose and purpose.
d. Ask for autographs or thumbprints on the PSP sheet if you are willing to
be interviewed.
e. Build rapport and trust.
f. Ask respondents in easy to understand language.
g. Do not ask questions that direct the respondent's answer.
h. Able to extract information (Probing).
i. Good appearance and attitude.
j. Interview with respondents without other unauthorized people.
k. Create a conducive atmosphere

21
 l. Choose an interview location that maintains the privacy of the respondent.
m. When the interview happened, something made the respondent unable to
focus on delaying the interview until conditions returned to normal
n. he condition of the respondent was fasting, the interview was continued.
3. Ending the interview:
a. Double check whether all the questions are completely filled in.
b. After the interview, thank you.
c. Provide contact material.

It is very important in the 24-hour food recall method to use the Information
Extraction Technique with 5 stages as described in part A number 2, namely the 5
interview stages in the 24-hour food recall, namely:

1. Quick list (making a short list of food ingredients that were consumed the
day before).
2. Review the completeness of the quick list with the respondent.
3. Dig the dishes that are consumed associated with meal times and activities.
4. Ask the details of dishes according to the type of foodstuff, quantity,
weight and source of yield consumed the day before.
5. Review all answers to avoid the possibility that food is still consumed but
forgotten.

Things that need to be considered when visiting the respondent's house are:

1. Select the appropriate time to visit the respondent's house.

2. If the household member is not at home during the visit, try to make an
appointment to visit when he is usually at home.
3. If the respondent is not at home until the time at the census block is over,
the respondent is not interviewed.
4. The interviewer must respect local social norms

22
2.9 Pros and Cons of the Food Recall Method

The advantages of the meal history method:

1. Can provide a description of consumption over a long period qualitatively

and quantitatively.
2. The cost is relatively cheap and fast
3. Can be used in nutrition clinics to help overcome health problems related
to the patient's diet.
4. Can be used on illiterate subjects.
5. Can reach a large sample.
6. Can be calculated daily energy and nutrient intake.

Disadvantages of the Eating History Method:

1. Too burdensome for data collectors and respondents.

2. Very sensitive and requires highly trained data collectors.
3. Not suitable for large surveys. The data collected is more of a qualitative
nature. Usually only focused on specific foods, while the variety of daily
diet is unknown.

23
 CHAPTER III

CLOSING

3.1 CONCLUSION

Food Recall is an organized dietary assessment method used to determine all

food and drink consumed by a client within a 24 hour period, including the
amount of each food and beverage, processing method, presentation method and
brand of food and beverage if the food is branded. The principle of the 24-hour
food recal method is carried out by recording the type and amount of food
consumed in the past (Suharjo et al, 1996 in Sisiliay, 2015) or a method of
remembering the food consumed in the last 24 hour period (from midnight to at
midnight again, or from waking up to waking up again) were recorded in the
household size (URT).

3.2 ADVICE

In making this paper, it is hoped that readers can understand the contents of
this paper and get information and insight about the Food Recall method so that it
is hoped that later readers can apply this method in everyday life.

24
 REFERENCES

Bppsdmk.kemkes.2018. Survey Konsumsi Pangan Link :

http://bppsdmk.kemkes.go.id/pusdiksdmk/wp-content/uploads/2018/09/Survey-
Konsumsi-Pangan_SC.pdf

Food Recall. Link : https://www.slideshare.net/Yuniar_/food-recall-47266570

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