Abstract:
:Technology-based dietary assessment has promising benefits on improving accuracy and reducing cost of dietary data collection. The validity of technology-based tools in children/adolescents was examined. A systematic literature search was performed to identify studies published till September 2019. In total, 26 studies with 29 validation-related estimations were selected; 13 web-based 24-hdietary recalls (image assisted; n = 12, drop-down food list; n = 13), 4 mobile applications and 3 web-based dietary records (image based; n = 2 and image assisted; n = 1, drop-down food list; n = 3) and 6 web-based food frequency questionnaires (FFQs) (image assisted; n = 3). Fourteen studies were addressed to adolescents, ten studies to children (principally 9-11 years old) and two studies to mixed study samples. Validation was mostly performed through 24-h dietary recalls and dietary records while in some cases objective methods were used. Image-assisted 24-h dietary recalls presented good level of agreement with paper-based methods, yet principally in adolescents. Mobile-application dietary records with image-based facilities and drop-down food lists were found to accurately record dietary intake even when compared with objective methods. FFQs, mainly examined in adolescents, had good level of agreement with the "gold standard" dietary records method. The validity of technology-based methods could be supported yet various technical/methodological issues need better clarification.
journal_name
Crit Rev Food Sci Nutrjournal_title
Critical reviews in food science and nutritionauthors
Kouvari M,Mamalaki E,Bathrellou E,Poulimeneas D,Yannakoulia M,Panagiotakos DBdoi
10.1080/10408398.2020.1753166subject
Has Abstractpub_date
2020-04-20 00:00:00pages
1-16eissn
1040-8398issn
1549-7852pub_type
杂志文章abstract::Cold plasma is one of the techniques used in recent years to improve the functionality and interfacial attributes of biopolymers. Employing cold plasma for the treatment and modification of biopolymers possesses several advantages including its biocompatibility, elimination of toxic solvents usage, treatment consisten...
journal_title:Critical reviews in food science and nutrition
pub_type: 杂志文章
doi:10.1080/10408398.2020.1848790
更新日期:2020-11-19 00:00:00
abstract::Microarray technology is a powerful tool for the global evaluation of gene expression profiles in tissues and for understanding many of the factors controlling the regulation of gene transcription. This technique not only provides a considerable amount of information on markers and predictive factors that may potentia...
journal_title:Critical reviews in food science and nutrition
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journal_title:Critical reviews in food science and nutrition
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journal_title:Critical reviews in food science and nutrition
pub_type: 杂志文章,评审
doi:10.1080/10408398.2013.787384
更新日期:2016-08-17 00:00:00
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journal_title:Critical reviews in food science and nutrition
pub_type: 杂志文章
doi:10.1080/10408398.2019.1566207
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abstract::Immunochemical assays are powerful bioanalytical techniques with application to several areas in food science, including food analysis, microbiology, nutrition, food safety, food quality, and process control. In principle, immunochemical techniques can be applied to the analysis of any compound, with only one specific...
journal_title:Critical reviews in food science and nutrition
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journal_title:Critical reviews in food science and nutrition
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doi:10.1080/10408398.2012.680525
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journal_title:Critical reviews in food science and nutrition
pub_type: 杂志文章,评审
doi:10.1080/10408398.2012.729231
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journal_title:Critical reviews in food science and nutrition
pub_type: 杂志文章,评审
doi:10.1080/10408398.2017.1289893
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journal_title:Critical reviews in food science and nutrition
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journal_title:Critical reviews in food science and nutrition
pub_type: 杂志文章,meta分析
doi:10.1080/10408398.2017.1352563
更新日期:2018-01-01 00:00:00
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journal_title:Critical reviews in food science and nutrition
pub_type: 杂志文章,评审
doi:10.1080/10408398.2016.1147419
更新日期:2017-12-12 00:00:00
abstract::Viscosity is a physicochemical property associated with dietary fibers, particularly soluble dietary fibers. Viscous dietary fibers thicken when mixed with fluids and include polysaccharides such as gums, pectins, psyllium, and beta-glucans. Although insoluble fiber particles may affect viscosity measurement, viscosit...
journal_title:Critical reviews in food science and nutrition
pub_type: 杂志文章,评审
doi:10.1080/10408390500511862
更新日期:2006-01-01 00:00:00
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journal_title:Critical reviews in food science and nutrition
pub_type: 杂志文章
doi:10.1080/10408398.2020.1858398
更新日期:2020-12-17 00:00:00
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journal_title:Critical reviews in food science and nutrition
pub_type: 杂志文章,评审
doi:10.1080/10408398.2016.1189872
更新日期:2017-12-12 00:00:00
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journal_title:Critical reviews in food science and nutrition
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doi:10.1080/10408398.2020.1724075
更新日期:2021-01-01 00:00:00
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journal_title:Critical reviews in food science and nutrition
pub_type: 杂志文章,评审
doi:10.1080/10408398.2012.742862
更新日期:2013-01-01 00:00:00
abstract::Moringa oleifera Lam. is a perennial tropical deciduous tree with high economic and pharmaceutical value. As an edible plant, M. oleifera Lam. is rich in nutrients, such as proteins, amino acids, mineral elements and vitamins. Besides, it also contains an important number of bioactive phytochemicals, such as polysacch...
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pub_type: 杂志文章
doi:10.1080/10408398.2020.1870099
更新日期:2021-01-06 00:00:00
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pub_type: 杂志文章,meta分析
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journal_title:Critical reviews in food science and nutrition
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journal_title:Critical reviews in food science and nutrition
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journal_title:Critical reviews in food science and nutrition
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abstract::In adults, worldwide, the number one cause of death is coronary heart disease. Current guidelines generally recommend reduced consumption of saturated fat to reduce the risk of cardiovascular disease. However, some evidence suggests that consumption of saturated fat does not increase that risk. Recently, to address th...
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