DIETARY METHOD : The Recall

by
Tiurma Sinaga
A dietary survey is one of the classic methods
for measuring nutritional status. Basically, the
methods consists of collecting information on
quantities of food consumed as it enters the
kitchen or is used for the preparation of meals
and in sufficient detail to permit calculation of
nutritive value of the diet. The activity is also
referred to as food consumption survey. Given
a particular community or place, the survey
must be planned to assess the quantity and
quality of diets either by the household or by
the individuals at a given period time.
 FOOD RECALL TECHNIQUE
Description (Individual Level)
 The respondent is made to recall his food intake for the previous
day in terms of menus prepared and food items included.
Quantities of food items recalled are recorded in most cases in
cooked state (except for some foods usually eaten fresh and raw)
and in common household measures such as in cups, tablespoons,
or by size and number of pieces.
 As aids in the estimation, description, and proper identification of
food items or serving portions, food models or pictures are used. A
structured questionnaire is used as guide for the question and
answer method.
 If the target age group are small children, the mother or whoever
attends to the feeding of the child can act as respondent.
 FOOD RECALL TECHNIQUE

Duration of Food Recall

May refer to previous food intake for 24 hours (1 day), or 48 hour
(2 days) or 3-7 days depending on the objectives of dietary
survey.
Personnel Requirement
 Nutritionist, preferably trained in food recall technique.
 Other professionals and/or extension/auxiliary workers with
training.
Survey Document/Materials Needed
 Food recall form/questionnaire.
 Manual of instructions.
 Food models/visual aids (pictures)
 Standard cups, tablespoons, teaspoons.
 Rulers, pencils, erasers, etc.
 FOOD RECALL TECHNIQUE

Suggested Steps in Food Recall Technique

 Review manual of instructions.
 Prepare survey forms/questionnaires and other
documents and materials needed.
 Locate respondents of respective houses.
 Before interview proper
First, identify yourself, your companion and your
agency.
State your mission right away and clearly.
Get consent of respondent for interview proper.
 FOOD RECALL TECHNIQUE

 Interview/conduct the recall of food intake.

 The sequence can be as follow :
Menus (dishes, recipes or single food items) for
each major meal of the day.
Dishes or single food items for in-between meals.
Ingredients/items of each dish/recipe by major
meal and in-between meals.
 Review briefly with respondent the over-all food
intake recalled per meal/snack for posiible corrections
or addition of missed items/dishes.
 Make a gracious exit.
 FOOD RECALL TECHNIQUE

Tips in Conducting an Interview

Interviewing is probably the most widely used

method of obtaining information by means of
conversation. Interviewing is an art more than a
scientific method. There is no set pattern for it, but it
requires skill and experience plus the courage and
desire to face people.
 FOOD RECALL TECHNIQUE
Some tips are following :
 Take the attitude that the interview will be granted.
 Crete a friendly atmosphere and put respondent at ease.
 A respondent should be told at the outset about how long the
interview will take.
 Ask only the questions in the questionnaire.
 Take care not be suggestive. Ask easily understood questions first,
difficult questions last.
 If respondent appears doubtful about cooperating, explain that
everybody has different experiences; that there are no right or
wrong answers.
 Be conversational and unbiased.
 Interviewer must write quickly.
 Interviewing must not be done at the end of an exhausting day for
both interviewer and respondent.
 Always carry a friendly smile.
 FOOD RECALL TECHNIQUE
Selected Instructions in Recording of Dietary Data
 Inventory of non-perishable food items should indicate description of food
item and its container whether in nescafe bottle, catsup bottle, in cups
(color of cup), in cans with or without cover.
 Record completely and as accurately as possible description of food items
as to form, kind, color, and other characteristics that will identify the food
item. For example :
 Rice, whether polished or unpolished, white or red.
 Camote, whether yellow or white tuber.
 Fish or meat, whether fresh, dried, smoked, canned, cooked or frozen.
 Vegetables, whether cooked, processed or raw, and if raw which part
is used-stem, leaves, flowers, indicate colour if necessary.
 Sugar, whether brown or rafined.
 Coffee, whether ground or instant.
 Identify member who ate out; while for visitors, indicate age and sex.
 Check if each menu or dish has corresponding food items.
 Check if each food item has corresponding entry in column for amounts
consumed or weight.
 Reference date refers to the date when food was actually consumed.
 DEFINISI : SURVEI KONSUMSI MAKANAN

Suatu kegiatan pengumpulan data

yang berkaitan dengan apa yang
dimakan dan diminum, berapa banyak
& variasi makanan serta seberapa
sering dari seseorang dalam waktu
singkat sehingga diketahui rata-rata
asupan zat gizi harian beserta
kecukupannya
 Kelebihan dan Kekurangan
Food Weighed
Metode 24-h
Records Food FFQ
Recalls
Records
Kelebihan :
Waktu Pelaksanaan
√ √
Cepat

Presisi Tinggi √ √

Mudah Dilakukan √ √

Kekurangan :
Perlu Alat Bantu
√ √
Timbangan
Mengandalkan Ingatan √ √ √
Perlu Tenaga Ahli √ √
 METODE SURVEY KONSUMSI
1. KUALITATIF
a. Metode frekuensi makanan (food frequency)
b. Metode dietary history
c. Metode telepon
d. Metode pendaftaran makanan (food list)
2. KUANTITATIF
a. Metode recall 24 jam
b. Perkiraan makanan (estimated food record)
c. Penimbangan makanan (food weighing)
d. Metode food account
e. Metode inventaris (inventory method)
f. Pencatatan (household food record)
 METODE PENGUKURAN KONSUMSI
MAKANAN

Tingkat individu/perorangan
a. Recall 24 jam
b. Estimated food record
c. Food weighing
d. Dietary history
e. Food frequency
 ALAT DAN BAHAN YANG DIPERLUKAN

1. TIMBANGAN
2. FOOD MODEL/ASLI
3. URT
4. BDD.
5. AKG
6. DAFTAR KONVERSI PENYERAPAN MINYAK
7. DAFTAR KONVERSI BERAT MENTAH-MASAK
8. DAFTAR BAHAN MAKANAN PENUKAR
9. DAFTAR KANDUNGAN ZAT GIZI MAKANAN
JAJANAN
WAWANCARA (INTERVIEW)

Proses interaksi dan komunikasi antara

pewawancara (interviewer) dengan responden
(interviewee) untuk mengumpulkan data
 WAWANCARA

Suatu cara yang digunakan untuk

mengumpulkan data, di mana
pewawancara mendapat keterangan
secara lisan dari responden melalui
suatu pertemuan
 INTERVIEWER HARUS :
1. Membina hubungan baik
2. Menguasai hal-hal yang diteliti
3. Menghindari pertanyaan yang memaksa
4. Disiplin kuat
5. Serius menjalankan tugas
6. Teknik “wawancara”
→ memperoleh sifat-sifat perseorangan
 PELAKSANAAN WAWANCARA

1. Permulaan
2. Jelaskan maksud interview
3. Pertanyaan permulaan
4. Hubungkan pokok2 pembicaraan
5. Gaya bicara
6. Tidak boleh bersikap tergesa, kesan negatif
7. Lakukan paraphrase secukupnya
8. Lakukan probing/menggali
9. Pencatatan hasil tanya jawab
 Kriteria untuk Menelaah Tingkat Konsumsi
Energi dan Zat Gizi di Rumah Sakit
Kepmenkes RI, No : 129/Menkes/SK/II/2008 Standar
Pelayanan Minimal Rumah Sakit

 Ketepatan Waktu Pemberian Makanan kepada Pasien : ≥ 90%

 Sisa Makanan (waste) yang Tidak dikonsumsi Pasien : ≤ 20%

 Tidak Adanya Kejadian Kesalahan Pemberian Diet : 100%

Riwayat Gizi meliputi:
Intake Makanan
 Komposisi dan kecukupan zat gizi, serta
intake zat gizi, pola makan dan snack,
lingkungan yang mempengaruhi pola
makan, makanan dan intleransi makanan,
dan diet yang dijalankan dan/atau
modifikasi makanan

ADA IDNT Reference Manual, 2008, p. 11)