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Food intake in a West African village. Estimation of food intake from a shared bowl

Published online by Cambridge University Press:  09 March 2007

Geoffrey J. Hudson
Geoffrey J. Hudson
Affiliation:
MRC Dunn Clinical Nutrition Centre, Hills Road, Cambridge CB2 2DH and MRC Compound, Keneba, West Kiang, The Gambia, West Africa
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Abstract

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Novel methodology is described for the estimation of food intake in the particularly difficult circumstance where groups of people eat directly from a shared bowl of cooked food. Detailed observation and measurement of meal preparation is combined with food table values for composition to calculate the nutrient content of each meal. The distribution of food between individuals is estimated by a suitable algorithm. The ability of the algorithm to identify seasonal changes in energy intakes is demonstrated by comparison of the calculated energy intakes with values for the total energy expenditure of free-living adult male subjects, as measured by the stable isotope, doubly-labelled water technique. This comparison suggests that the energy intake calculated from detailed observation of two cooked meals per day is equivalent to approximately 80% of the total energy expenditure and, by inference, total dietary energy intake. The remaining energy intake may well be derived from uncooked ‘snack foods’, such as raw fruit and vegetables, or from cooked food obtained, by purchase or as a gift, away from the home. This is the first description of a successful method for the estimation of food intake when people eat directly from shared bowls of food.

Keywords

West AfricaFood intakeShared bowlsEnergy intakeEnergy expenditure
Type
Dietary assessment and body composition
Information
British Journal of Nutrition , Volume 73 , Issue 4 , April 1995 , pp. 551 - 569
Copyright
Copyright © The Nutrition Society 1995

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