HLTH2035 - Human Nutrition University of South Australia

Tips to Make This Process Easier

Household Measurements – For foods such as vegetables, cereals and canned/stewed fruits, a household measurement (e.g. teaspoons, cups) is adequate. However, state whether the spoons are level, rounded or heaped (e.g. a heaped tsp of sugar, half of a level cup of rice (uncooked).

Weight on packaging – The weights on packaging is a convenient way to determine the amount eaten (e.g. a half can of 425g baked beans).

Use comparisons – For describing portion sizes by comparing it to objects (e.g. a potato the same size as an egg, or a square of cheese the same size as a matchbox)

Human Nutrition 24-Hour Recall Template (in Pointers)

• Personal Information

  • Name: __________________

  • Age: ______ (Years + Months)

  • Gender: M / F

  • Day: __________________

  • Date: _________________

• Meals and Records

  1. Breakfast (B/F)

     • Foods and Beverages Consumed (list one per line, with details)

     • Estimated Serve Size

  2. Morning Tea (M/T)

     • Foods and Beverages Consumed (list one per line, with details)

     • Estimated Serve Size

  3. Lunch

     • Foods and Beverages Consumed (list one per line, with details)

     • Estimated Serve Size

  4. Afternoon Tea (A/T)

     • Foods and Beverages Consumed (list one per line, with details)

     • Estimated Serve Size

  5. Dinner

     • Foods and Beverages Consumed (list one per line, with details)

     • Estimated Serve Size

  6. Supper

     • Foods and Beverages Consumed (list one per line, with details)

     • Estimated Serve Size

Assessment Requirements – Brief Summary

The assessment required students to complete a 24-hour dietary recall using a structured template. The key pointers were:

• Accurate recording of personal details : name, age (in years and months), gender, day, and date.

• Meal-wise documentation : Record foods and beverages consumed for Breakfast, Morning Tea, Lunch, Afternoon Tea, Dinner, and Supper.

• Detail of foods and beverages : Each food or drink item listed separately with clear descriptions (brand, preparation method, or type if applicable).

• Portion size estimation : Students to use:

  • Household measurements (cups, spoons – specifying level/heaped/rounded).

  • Packaging weights (e.g., half of a 425g can).

  • Visual/object comparisons (e.g., cheese = matchbox size, potato = egg size).

The recall aimed to build skills in accurate dietary assessment and nutritional data collection.

Approach by the Academic Mentor – Step-by-Step Guidance

Step 1: Understanding the Purpose

The mentor began by explaining why dietary recalls are important in human nutrition studies. Students were made aware that the 24-hour recall is a practical tool used in clinical and community settings to assess dietary intake, identify nutritional gaps, and analyze food habits.

Step 2: Interpreting the Template

The mentor walked the student through the template:

• Filling in personal information first to contextualize the recall.

• Structuring meal records clearly under each category.

• Avoiding vague terms like “some rice” or “a bit of juice” and instead providing measurable details.

Step 3: Estimating Portion Sizes

The mentor emphasized portion accuracy and introduced three strategies:

1. Household Measures – using spoons, cups, and plates.

2. Package Information – reading labels and using weight/volume.

3. Visual Comparisons – everyday objects for relatable estimates.
   Students were encouraged to practice with real items at home to become confident.

Step 4: Recording Meals

The student was guided to recall each eating occasion systematically:

• Start from the first item consumed after waking.

• Proceed meal by meal until the last food/drink before sleep.

• Record all snacks, condiments, and beverages (often forgotten).
  The mentor stressed honesty and completeness rather than altering intake to “look healthy.”

Step 5: Refining the Details

Once a draft was recorded, the mentor reviewed it with the student, checking for:

• Clarity (no vague descriptors).

• Completeness (no skipped snacks).

• Consistency in measurement units.
  Feedback was given on how to phrase portion sizes correctly (e.g., “1 heaped tbsp of peanut butter” instead of “some peanut butter”).

Step 6: Cross-Checking for Errors

The mentor encouraged the student to cross-check entries against packaging, online nutrition databases, or even repeat recall with a peer/family member to verify accuracy.

Step 7: Finalizing the Recall

The student finalized the record using the template format, ensuring each section was clearly separated with Foods & Beverages and Estimated Serve Size listed line by line.

Outcome and Learning Objectives Covered

By the end of the process, the student had:

• Completed a structured 24-hour dietary recall with clear, accurate details.

• Learned practical methods of estimating portion sizes using multiple strategies.

• Understood the importance of completeness and accuracy in dietary assessments.

• Gained skills in systematic data collection that can be applied in clinical, research, or public health settings.

• Developed awareness of common recall errors (e.g., forgetting snacks, underestimating portion sizes) and how to minimize them.

• Practiced translating personal eating habits into measurable, research-ready data.

Final Outcome:
The student produced a comprehensive and reliable dietary recall, meeting assessment requirements. The mentor’s step-by-step guidance ensured not only a successful submission but also enhanced the student’s ability to apply nutritional assessment skills in real-world practice.

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