24Hour Food Recalls How and Why we use them

1
24-Hour Food Recalls(How and Why we use them)
2
Food Recalls Measure Program Effectiveness

• Change is our primary evaluation
• -food consumed -behavior changed
• We can prove that our programs make a difference
• It is our evaluation that keeps the funding
  coming year after year

3
Goal of Food Recall

• Accurate and complete listing of all food and
  drink consumed in the last 24 hours.

4
When to Take Food Recalls

• Before you begin teaching
• After 3 to 6 lessons
• At your last session

5
What We Want to Learn From the Food Recall

• What food was eaten?
• How much was eaten?
• How was it prepared?
• How was it served?

6
Use Your Food Recall Kit Each Time You Take A
Recall

• It is easier for the participant to recall food
  and beverage amounts when you have visual aids
• Results will be more accurate
• Lay the contents of the kit out on the table
  where everyone can see them

7
Contents of the Kit

• Measuring cups and spoons (Liquid and Dry)
• 4 oz. cup, 8 oz. cup, 12 oz, 16 oz, cup
• CD
• Deck of cards or the palm of your hand
• Food Models
• Red Dinner Plat
• Plastic container with 2 to 3 cups of rice
• Plastic container with 2 to 3 cups of dried beans
  or dry cereal

8
Preparation for the Food Recall

• Plan 20 -30 minutes to take a recall
• Need paper, pen, Food Recall Kit
• For groups, need posters
• Use the Multi-Pass Method of taking the recall.

9
Multi-Pass Method

• Step 1 Quick List
• Step 2 Detailed Description
• Step 3 Review

10
Tips for getting better recalls

• Explain why you are asking questions
• Take the recall based on yesterdays intake and
  work backwards
• Dont approve or disapprove with body language or
  words
• Follow up

11
Tips for getting better recalls

• Relate eating to time of day and what they were
  doing to help them remember
• Use your Food Recall Kitask the participant to
  point to serving sizes
• Use open-ended questions

12
Tips for getting better recalls

• Ask about added ingredients or condiments
• Avoid labeling meals
• Avoid leading questions

13
Guide to Interview Opening

• Introduce yourself.
• Discuss purpose of the 24-hour recall.
• Discuss purpose of what you will do with the
  clients 24-hour recall.
• Explain purpose of FNEP or EFNEP, depending on
  the person.

14
Establish Rapport

• Make small talk find out about the person you
  are interviewing.
• Allow person to ask questions and make comments,
  as necessary.

15
Comfort Zone

• Watch your own body language to make yourself
  look approachable.
• Sit next to or near client, not directly across.
• Every person has a different comfort zone.

16
No Interruptions

• Allowing few interruptions shows the client that
  you care about him or her and want to give your
  full attention.
• Ask the client if you can turn down the TV or
  Radio.
• Turn sound off cell phone

17
Guide to Interview Exploration

• Ask open-ended questions to help client remember
  foods eaten in the last 24 hours.

18
Be Attentive

• Look at interviewee while she or he is speaking.
• Nod or say hmmm to show that you are listening.
• Ask detailed questions when interviewing.
• Non-verbal behavior shows your attentiveness,
  too!

19
Be Patient

• Be patient not all clients know how to remember
  everything eaten in the last 24 hours.
• Allow for questions and comments.

20
Privacy

• Do not share information about others diets if
  not appropriate.
• Let client know that you respect his/her privacy
  and will keep things between the two of you.
• Hold interview where client feels as if he/she
  has enough privacy.

21
Take Notes

• Take notes to help you remember what was said and
  to help you discuss with the client what was
  eaten.

22
Be Sure to Ask!

• Quantities listed for each food? Use examples to
  show volume.
• Bread eaten at a meal what type? Is it whole
  wheat?
• Type of fat added to foods butter, margarine,
  etc.?

23
Be Sure to Ask!

• Milk or sugar added to cereal, coffee, tea, etc.?
• List all ingredients in sandwich, salad, or
  casserole
• Type of cereal?
• Type of milk?

24
Be Sure to ask about Mixed Dishes

• Can request to see the label to determine
  ingredients, serving size, and caloriesthen ask
  how much the participant ate
• If homemade, ask how much of each ingredient was
  used in the whole recipethen ask how much of the
  whole they ate

25
Dont Forget

• How was food served? (What is added can be
  significant)
• How much water?
• How much alcohol did they consume?

26
Guide to Interview Closing

• Thank client for his/her patience and
  cooperation.
• Discuss questions and comments client might have.
• Review 24-hour list.
• Tell your client they will be receiving a
  printout of their food recall and a diet summary
  at your next visit
• Give your client a copy of What Should I Eat?

27
Group 24-Hour Dietary Recall

• Organize the participants into groups of five.
• Or keep the larger group intact
• Distribute the food recall forms
• Set up visual aides

28
Multi-Pass Process

• Quick List
• Detailed Description
• Poster of probing questions
• Review

29
Closing

• Thank the participants
• Tell the participants that they will be getting
  a printout of their food recall and a summary of
  how their food intake meets USDAs My Pyramid
  recommendations.
• Give each participant a copy of What Should I
  Eat?