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24-Hour Food Recalls (How and Why we use them)

24-Hour Food
(How and Why we use them)
Food Recalls Measure
Program Effectiveness
Change is our primary evaluation
-food consumed
-behavior changed
We can prove that our programs make a
 It is our evaluation that keeps the funding
coming year after year
Goal of Food Recall
Accurate and complete listing
of all food and drink
consumed in the last 24
When to Take Food Recalls
 Before
you begin teaching
 After 3 to 6 lessons
 At your last session
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?
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
Contents of the Kit
Measuring cups and spoons (Liquid and
 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
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.
Multi-Pass Method
Step #1 Quick List
Step #2 Detailed Description
Step #3 Review
Tips for getting better recalls
 Explain
why you are asking questions
 Take the recall based on yesterday’s
intake and work backwards
 Don’t approve or disapprove with
body language or words
 Follow up
Tips for getting better recalls
 Relate
eating to time of day and
what they were doing to help them
 Use your Food Recall Kit—ask the
participant to point to serving sizes
 Use open-ended questions
Tips for getting better recalls
Ask about added ingredients or
 Avoid labeling meals
 Avoid leading questions
Guide to Interview: Opening
Introduce yourself.
 Discuss purpose of the 24-hour recall.
 Discuss purpose of what you will do with
the client’s 24-hour recall.
 Explain purpose of FNEP or EFNEP,
depending on the person.
Establish Rapport
 Make
small talk; find out about the
person you are interviewing.
 Allow person to ask questions and
make comments, as necessary.
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
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
Guide to Interview: Exploration
 Ask
open-ended questions to help
client remember foods eaten in the
last 24 hours.
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
 Non-verbal behavior shows your
attentiveness, too!
Be Patient
 Be
patient; not all clients know how
to remember everything eaten in the
last 24 hours.
 Allow for questions and comments.
 Do
not share information about
other’s 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.
Take Notes
 Take
notes to help you remember
what was said and to help you
discuss with the client what was
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.?
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?
Be Sure to ask about Mixed Dishes
 Can
request to see the label to
determine ingredients, serving size,
and calories—then ask how much the
participant ate
 If
homemade, ask how much of each
ingredient was used in the whole
recipe—then ask how much of the
whole they ate
Don’t Forget
 How
was food served?
(What is added can be significant)
 How much water?
 How much alcohol did they consume?
Guide to Interview: Closing
Thank client for his/her patience and
 Discuss questions and comments client might
 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
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
Multi-Pass Process
 Quick
 Detailed Description
 Poster of probing questions
 Review
 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 USDA’s My Pyramid
 Give each participant a copy of
“What Should I Eat?”
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