Caloric Restriction Clinical Trial
Official title:
Evaluating the Validity of the "Categories" Method: a New Method for Self-report Assessment of Daily Calorie Intake
The purpose of this study is to assess the validity of self-caloric evaluation, the "categories method" - a new method based on one categorical score per meal
Weight loss is mainly a result of reduction in daily caloric intake. Hence many people are
interested in counting and tracking their daily caloric intake but In fact only 9% of people
in the USA can accurately estimate the number of calories they eat (International Food
Information Council Foundation, May 2011)
According to the well-known method the investigators need to know the caloric value of each
and every component our dish or meal. For example: a Breakfast that contains a glass of
orange juice, a small bagel, spread with cream cheese shall be calculated as : orange juice
90 kcal + bagel 192 kcal +cream cheese 98 kcal=total 380 kcal.
This method is very complicated, especially when the investigators need to calculate a dish
that its ingredients are not straightforward such as: Cob salad or Shepherd's pie, Even a
slice of pizza, it is very difficult to estimate the fat, carbohydrate or protein a piece of
pie contains let alone the caloric volume.
The investigators proposed a new method called "The categories method": a single categorical
estimation per meal based on a set of five categories:
Category 1 less than 200 kcal, Category 2 200-500 kcal, Category 3 501-800 kcal, Category 4
801-1200 kcal, Category 5 above 1200 kcal
After choosing the category the investigators use an average of the category (e.g., category
3: 500-800 Avg = 650 kcal). Using the same Breakfast description as above: this meal will be
considered as category No. 2 (200-500 Kcal), and chicken and rice at the restaurant will
considered as a category 4 (800-1200 Kcal).
This method simplifies the process of counting calories, especially with assembled or cooked
meal, it makes it easier to track any given meal even to those how are not so familiar with
the caloric value of a product.
Research protocol:Participates will interviewed face to face on 1 occasion to obtain 24
hours recall using 4 pass method include 1. Quick review of the meals. 2. Food items that
may be forgotten 3. Time and place of each meal 4. Assessment of food quantities and
dimensions using a photograph published by the Israeli Ministry
This method is implemented with U.S. Department of Agriculture (USDA) as part of nutritional
surveys and is used for "MBT" Survey of the Israeli Ministry of Health
Using "Tzameret" software system (food composition program of the Israeli Ministry of
Health) The investigators will input the 24HR recall food list and quantity to calculate
caloric values for every meal and the total calorie intake.
Using the "Categories Method" the investigators will calculate the caloric value of a meal
by giving the average value of each category (record in parentheses).
Finally, reliability of the "categories method" compare with the 24HR recall will
statistically calculated.
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Observational Model: Case-Only, Time Perspective: Cross-Sectional
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