VALIDATION OF 24-HOUR RECALLS ASSISTED BY FOOD RECORDS IN 3RD-GRADE CHILDREN

Objective The objective of the study nas to validate the use of 24-hou r recalls assisted by food records as a dietary assessment tool tool u se with third-grade children. Design Trained staff observed children d uring mealtime at school, and parents observed and recorded what child ren ate in their presence. The following day children participated in a 24-hour recall interview. Children's ability to recall what they con sumed during a 24-hour period was compared with observational data col lected during the same period. Setting All data were collected in elem entary school settings at four sites involved in the Child and Adolesc ent Trial for Cardiovascular Health. Subjects The sample of 49 childre n was self-selected, based on parents' willingness to observe and reco rd their child's food intake. Main outcome measures Recalled and obser ved data for energy and nutrient levels were compared using mean energ y and nutrient analysis and quartile classification. In addition, reca lled and observed foods were compared by meal type and estimation of p ortion size. Statistical analysis performed Paired t tests, Pearson an d Spearman correlations, and classification analysis were used to comp are recalled and observed data. Results Comparison of observed and rec alled food intakes showed no significant differences in percentage of energy from total fat, saturated fat, monounsaturated fat, and polyuns aturated fat or in the amount of sodium consumed, although there were differences in energy intakes. Spearman rank order correlation; betwee n recalled and observed nutrients ranged from .45 to .79. A 77.9% agre ement was found across all meals in the food items children recalled a nd consumed compared with those adults actually observed them consumin g. Conclusions We conclude that the 24-hour recall assisted by food re cords is a valid method for assessing the dietary intake of children a s young as 8 years old for the purpose of group comparison.