Anda di halaman 1dari 2

Box 5.

4
Estimating the Size of the Individual Portions by Direct Weighing
and Using Clay or Play Dough Models
Start at the beginning of the itemized list of food and drinks already recorded during stage 1 on
the 24-hour recall form (Table 5.1).

1. Ask the respondent to first visualize the amount of the first food consumed.
2. Adjust the dietary scale to zero, and then place the respondents empty plate or bowl on
the scale and adjust the scale to zero again.
3. Ask the respondent to measure, with the utensil usually used, the amount eaten
(preferably using an actual food or salted replica) onto the weighed plate or weighed
bowl.
4. Get confirmation of the amount eaten by asking: Did you eat all of this? Remove any
leftovers, if necessary, and then weigh and record the amount consumed in column 4 of
the recall form.
5. Use pieces or whole items of local cakes, buns, bread, sweet potato, fruits, etc.
purchased from local markets. Weigh an equivalent amount consumed and record the
amount in column 4 of the recall form.
6. Use clay or play dough molded into the correct shape and size for assessing the volume
of items such as meat, fish, cheese, pieces of fruit, pumpkin, cassava, roots and tubers.
Determine the volume of the clay or play dough model by the water displacement
method (described in Box 5.6), and enter the volume in column 5. Later you can convert
the volume to a weight equivalent (see Box 5.6) and enter the weight in column 6 of the
recall form.
7. Record the number of dietary scales used for the recall interview at the top of the form.

Box 5.5

Estimating the Size of the Individual Portions Using


Food Models, Household Utensils, Counts, and
Other Methods

1. If an actual food or salted replica is not available, display an appropriate range of


graduated food models and ask the respondent to show you which model most closely
represents the portion size consumed. Record the model number used in column 5 of
Table 5.1.
2. For soups, thin porridges, and beverages, record quantities as volumes, preferably using
the respondents own bowl or cup calibrated with a graduated measuring cylinder of
water. Alternatively, use the graduated glasses, cups, or bowlscalibrated in milliliters
or fluid ounces. Record the volume in column 4 of the recall form.
3. For jam, sugar, salt, oil, spreads (e.g., butter or margarine), sauces, pickles, salad
dressings and oil use the respondents own spoon and calibrate it with a graduated
measuring cylinder of water. Alternatively, use a variety of different-sized local
calibrated spoons. Record the volume in column 4 of the recall form.
4. Use counts for eggs and slices of bread (noting thickness) and record in column 4 of the
recall form.
5. For commercial foods in individual portions, record the weight or size on the label and
number of items eaten; for those in multiple portions (e.g., meat pie), record the
fraction of the whole eaten in column 4 of the recall form.
6. For street foods, record the vendors name (if known) and the monetary value in column
4 of the recall form.