Anne-Kathrin Illner

Background and objectives: Population aging increases losses of autonomy, leading to 4.3 million French caregivers for elderly relatives in 2015. This challenging role can lead caregivers to neglect their own health, e.g., one in three carers die before their supported person. There are a lack of data on understanding health conditions and determinant factors in caregivers. The first phase of the 3-year community intervention project “AlimAidants” aimed to conduct a needs analysis to identify prevention priorities related to diet in family caregivers in the Oise region, France. Methods: The in-depth needs analysis collected information in seven categories, e.g., sociodemographic data of the caregiver and supported person, the support provided, impacts on health status and lifestyle, dietary behavior and consumption, and preferences for intervention types. A semi-quantitative self-administered questionnaire was disseminated in paper or digital formats to caregivers through a comprehensive regional network of professionals, associations, and social centers (n = 99) between February and June 2022. Data were analyzed using descriptive statistics and hierarchical cluster analysis with SPSS 28. Results: The response rate was 38,4% (n = 38). Caregivers were mostly women (71%) and were, on average, 59.7 (±12.6) years old. Briefly, 66% provided daily support, performing an average of 4.7 different tasks which impact multiple mental health parameters (61% perceived stress and anxiety, 58% perceived mental fatigue, and 55% perceived physical fatigue). A total of 63% were responsible for relatives’ groceries and 56% were responsible for meal preparation. A total of 84% of caregivers were interested in prevention actions related to diet, e.g., preventing malnutrition (58%) or quick meals (71%). No difference in snacking behavior was determined. Three distinct profiles of caregivers were identified: young carers who balance their role with their personal life, retired and overburdened but highly motivated caregivers, and retired isolated caregivers whose mental health is severely impacted. The preferred formats varied according to the caregiver’s professional situation: digital and offline sessions for the employed and face-to-face workshops for retirees. Discussion: The results show the diversity in health conditions and determinant factors of caregivers, particularly regarding mental health status. This implies a need for personalized prevention actions related to diet which are flexible in format and time, e.g., participative workshops, webinars, videos on social networks, and conferences.

Myfood24 is an innovative dietary assessment tool originally developed in English for use in the United Kingdom. This online 24 h recall, a tool commonly used in nutritional epidemiology, has been developed into different international versions. This paper aims to describe the creation of its French version. We used a consistent approach to development, aligned with other international versions, using similar methodologies. A nutritional database (food item codes, portion groups and accompaniments, etc.) was developed based on commonly used French food composition tables (CIQUAL 2017). Portion sizes were adapted to French dietary habits (estimation, photographs of French portion sizes, assessment of the photograph series and their angle (aerial vs. 45 degrees)). We evaluated the new tool, which contained nearly 3000 food items with 34 individuals using the System Usability Scale. We validated the French food portion picture series using EFSA criteria for bias and agreement. The results of the picture evaluation showed that the angle with which photos are taken had limited impact on the ability to judge portion size. Estimating food intake is a challenging task. Evaluation showed “good” usability of the system in its French version. myfood24 France will be a useful addition to nutritional epidemiology research in France.

Background: New technology-based dietary assessment tools, including Web-based programs, mobile applications, and wearable devices, may improve accuracy and reduce costs of dietary data collection and processing. The International Life Sciences Institute (ILSI) Europe Dietary Intake and Exposure Task Force launched this project to evaluate new tools in order to recommend general quality standards for future applications. Methods: A comprehensive literature search identified technology-based dietary assessment tools, including those published in English from 01/2011 to 09/2017, and providing details on tool features, functions and uses. Each of the 43 tools identified (33 for research and 10 designed for consumer use) was rated on 25 attributes. Results: Most of the tools identified (79%) relied on self-reported dietary intakes. Most (91%) used text entry and 33% used digital images to help identify foods. Only 65% had integrated databases for estimating energy or nutrients. Fewer than 50% contained any features of customization and about half generated automatic reports. Most tools reported on usability or reported validity compared with another assessment method (77%). A set of Best Practice Guidelines was developed for reporting dietary assessment tools using new technology. Conclusions: Dietary assessment methods that utilize technology offer many advantages for research and are often preferable to consumers over more traditional methods. In order to meet general quality standards, new technology tools require detailed publications describing tool development, food identification and quantification, customization, outputs, food composition tables used, and usability/validity testing.