Cargando…

COVID-19 and Virtual Nutrition: A Pilot Study of Integrating Digital Food Models for Interactive Portion Size Education

Background and aims: Digital food viewing is a vital skill for connecting dieticians to e-health. The aim of this study was to integrate a novel pedagogical framework that combines interactive three- (3-D) and two-dimensional (2-D) food models into a formal dietetic training course. The level of agr...

Descripción completa

Detalles Bibliográficos
Autores principales: Ho, Dang Khanh Ngan, Lee, Yu-Chieh, Chiu, Wan-Chun, Shen, Yi-Ta, Yao, Chih-Yuan, Chu, Hung-Kuo, Chu, Wei-Ta, Le, Nguyen Quoc Khanh, Nguyen, Hung Trong, Su, Hsiu-Yueh, Chang, Jung-Su
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9415904/
https://www.ncbi.nlm.nih.gov/pubmed/36014819
http://dx.doi.org/10.3390/nu14163313
_version_ 1784776347719041024
author Ho, Dang Khanh Ngan
Lee, Yu-Chieh
Chiu, Wan-Chun
Shen, Yi-Ta
Yao, Chih-Yuan
Chu, Hung-Kuo
Chu, Wei-Ta
Le, Nguyen Quoc Khanh
Nguyen, Hung Trong
Su, Hsiu-Yueh
Chang, Jung-Su
author_facet Ho, Dang Khanh Ngan
Lee, Yu-Chieh
Chiu, Wan-Chun
Shen, Yi-Ta
Yao, Chih-Yuan
Chu, Hung-Kuo
Chu, Wei-Ta
Le, Nguyen Quoc Khanh
Nguyen, Hung Trong
Su, Hsiu-Yueh
Chang, Jung-Su
author_sort Ho, Dang Khanh Ngan
collection PubMed
description Background and aims: Digital food viewing is a vital skill for connecting dieticians to e-health. The aim of this study was to integrate a novel pedagogical framework that combines interactive three- (3-D) and two-dimensional (2-D) food models into a formal dietetic training course. The level of agreement between the digital food models (first semester) and the effectiveness of educational integration of digital food models during the school closure due to coronavirus disease 2019 (COVID-19) (second semester) were evaluated. Method: In total, 65 second-year undergraduate dietetic students were enrolled in a nutritional practicum course at the School of Nutrition and Health Sciences, Taipei Medical University (Taipei, Taiwan). A 3-D food model was created using Agisoft Metashape. Students’ digital food viewing skills and receptiveness towards integrating digital food models were evaluated. Results: In the first semester, no statistical differences were observed between 2-D and 3-D food viewing skills in food identification (2-D: 89% vs. 3-D: 85%) and quantification (within ±10% difference in total calories) (2-D: 19.4% vs. 3-D: 19.3%). A Spearman correlation analysis showed moderate to strong correlations of estimated total calories (0.69~0.93; all p values < 0.05) between the 3-D and 2-D models. Further analysis showed that students who struggled to master both 2-D and 3-D food viewing skills had lower estimation accuracies than those who did not (equal performers: 28% vs. unequal performers:16%, p = 0.041), and interactive 3-D models may help them perform better than 2-D models. In the second semester, the digital food viewing skills significantly improved (food identification: 91.5% and quantification: 42.9%) even for those students who struggled to perform digital food viewing skills equally in the first semester (equal performers: 44% vs. unequal performers: 40%). Conclusion: Although repeated training greatly enhanced students’ digital food viewing skills, a tailored training program may be needed to master 2-D and 3-D digital food viewing skills. Future study is needed to evaluate the effectiveness of digital food models for future “eHealth” care.
format Online
Article
Text
id pubmed-9415904
institution National Center for Biotechnology Information
language English
publishDate 2022
publisher MDPI
record_format MEDLINE/PubMed
spelling pubmed-94159042022-08-27 COVID-19 and Virtual Nutrition: A Pilot Study of Integrating Digital Food Models for Interactive Portion Size Education Ho, Dang Khanh Ngan Lee, Yu-Chieh Chiu, Wan-Chun Shen, Yi-Ta Yao, Chih-Yuan Chu, Hung-Kuo Chu, Wei-Ta Le, Nguyen Quoc Khanh Nguyen, Hung Trong Su, Hsiu-Yueh Chang, Jung-Su Nutrients Article Background and aims: Digital food viewing is a vital skill for connecting dieticians to e-health. The aim of this study was to integrate a novel pedagogical framework that combines interactive three- (3-D) and two-dimensional (2-D) food models into a formal dietetic training course. The level of agreement between the digital food models (first semester) and the effectiveness of educational integration of digital food models during the school closure due to coronavirus disease 2019 (COVID-19) (second semester) were evaluated. Method: In total, 65 second-year undergraduate dietetic students were enrolled in a nutritional practicum course at the School of Nutrition and Health Sciences, Taipei Medical University (Taipei, Taiwan). A 3-D food model was created using Agisoft Metashape. Students’ digital food viewing skills and receptiveness towards integrating digital food models were evaluated. Results: In the first semester, no statistical differences were observed between 2-D and 3-D food viewing skills in food identification (2-D: 89% vs. 3-D: 85%) and quantification (within ±10% difference in total calories) (2-D: 19.4% vs. 3-D: 19.3%). A Spearman correlation analysis showed moderate to strong correlations of estimated total calories (0.69~0.93; all p values < 0.05) between the 3-D and 2-D models. Further analysis showed that students who struggled to master both 2-D and 3-D food viewing skills had lower estimation accuracies than those who did not (equal performers: 28% vs. unequal performers:16%, p = 0.041), and interactive 3-D models may help them perform better than 2-D models. In the second semester, the digital food viewing skills significantly improved (food identification: 91.5% and quantification: 42.9%) even for those students who struggled to perform digital food viewing skills equally in the first semester (equal performers: 44% vs. unequal performers: 40%). Conclusion: Although repeated training greatly enhanced students’ digital food viewing skills, a tailored training program may be needed to master 2-D and 3-D digital food viewing skills. Future study is needed to evaluate the effectiveness of digital food models for future “eHealth” care. MDPI 2022-08-12 /pmc/articles/PMC9415904/ /pubmed/36014819 http://dx.doi.org/10.3390/nu14163313 Text en © 2022 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Ho, Dang Khanh Ngan
Lee, Yu-Chieh
Chiu, Wan-Chun
Shen, Yi-Ta
Yao, Chih-Yuan
Chu, Hung-Kuo
Chu, Wei-Ta
Le, Nguyen Quoc Khanh
Nguyen, Hung Trong
Su, Hsiu-Yueh
Chang, Jung-Su
COVID-19 and Virtual Nutrition: A Pilot Study of Integrating Digital Food Models for Interactive Portion Size Education
title COVID-19 and Virtual Nutrition: A Pilot Study of Integrating Digital Food Models for Interactive Portion Size Education
title_full COVID-19 and Virtual Nutrition: A Pilot Study of Integrating Digital Food Models for Interactive Portion Size Education
title_fullStr COVID-19 and Virtual Nutrition: A Pilot Study of Integrating Digital Food Models for Interactive Portion Size Education
title_full_unstemmed COVID-19 and Virtual Nutrition: A Pilot Study of Integrating Digital Food Models for Interactive Portion Size Education
title_short COVID-19 and Virtual Nutrition: A Pilot Study of Integrating Digital Food Models for Interactive Portion Size Education
title_sort covid-19 and virtual nutrition: a pilot study of integrating digital food models for interactive portion size education
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9415904/
https://www.ncbi.nlm.nih.gov/pubmed/36014819
http://dx.doi.org/10.3390/nu14163313
work_keys_str_mv AT hodangkhanhngan covid19andvirtualnutritionapilotstudyofintegratingdigitalfoodmodelsforinteractiveportionsizeeducation
AT leeyuchieh covid19andvirtualnutritionapilotstudyofintegratingdigitalfoodmodelsforinteractiveportionsizeeducation
AT chiuwanchun covid19andvirtualnutritionapilotstudyofintegratingdigitalfoodmodelsforinteractiveportionsizeeducation
AT shenyita covid19andvirtualnutritionapilotstudyofintegratingdigitalfoodmodelsforinteractiveportionsizeeducation
AT yaochihyuan covid19andvirtualnutritionapilotstudyofintegratingdigitalfoodmodelsforinteractiveportionsizeeducation
AT chuhungkuo covid19andvirtualnutritionapilotstudyofintegratingdigitalfoodmodelsforinteractiveportionsizeeducation
AT chuweita covid19andvirtualnutritionapilotstudyofintegratingdigitalfoodmodelsforinteractiveportionsizeeducation
AT lenguyenquockhanh covid19andvirtualnutritionapilotstudyofintegratingdigitalfoodmodelsforinteractiveportionsizeeducation
AT nguyenhungtrong covid19andvirtualnutritionapilotstudyofintegratingdigitalfoodmodelsforinteractiveportionsizeeducation
AT suhsiuyueh covid19andvirtualnutritionapilotstudyofintegratingdigitalfoodmodelsforinteractiveportionsizeeducation
AT changjungsu covid19andvirtualnutritionapilotstudyofintegratingdigitalfoodmodelsforinteractiveportionsizeeducation