Professional Documents
Culture Documents
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