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People are bad at reporting what they eat. That's a problem for dietary research

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Re: People are bad at reporting what they eat. That's a problem for dietary research

#331

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This is the problem with any fitness app. They either need to show you ads, charge you for premium for services that used to be free making your free tier functionally useless (looking at you, MFP who gated barcode scanning behind their honestly ludicrously priced subscription), or sell your data, and they often do all three. The entire industry is like this, and honestly an app that charges one time and fucks off wo…

You really don't want to pay a one-time fee, it incentives the developers to stop maintaining the app.

I would love for developers to stop messing with most apps.

Re: People are bad at reporting what they eat. That's a problem for dietary research

#332
post #240

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I have been diabetic for 20 years. I have tried every method, app, plan, and tool, including systems falsely marketed as "smart." No method works or delivers decent results except for using a scale and weighing ALL the ingredients. For a diabetic, eating "out" is always a roll of the dice. The "fun" feedback from post-meal blood sugar is always a reminder of how "eyeballing a plate" is utterly useless.

It doesn't help that food manufacturers intentionally make it hard to measure nutrition from most of their foods. They play around with serving sizes to hide carbohydrates making you have to do math just to keep up. Sometimes they will round down on grams of macros after setting the serving size so they can claim it has zero sugar when it does in fact have tons of sugar. Tic-tacs are the worst about this. They claim…

My favorite example is that cooking spray advertises 0g of fat, giving a serving size of 0.33 seconds of spray

Re: People are bad at reporting what they eat. That's a problem for dietary research

#333
post #139

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At Bitesnap we were surprised at how much interest there was from researchers to use our app for diet tracking. It turns out giving people a piece of paper to write “grilled cheese sandwich for lunch” is not a scalable and reliable way to collect research quality data. We even worked with USDA on putting together a food logging dataset: https://agdatacommons.nal.usda.gov/articles/dataset/SNAPMe_A...

We've also been surprised at SnapCalorie how many researchers have approached us to use the app for more accurate diet tracking for medical study participants. The LiDAR based portion size has been a huge draw for them. If anyone wants to check out our app or research its on our site: https://www.snapcalorie.com/ PS: Bitesnap was an awesome app!

Feels kind of incredible that something as advanced as laser imaging is being used to measure sandwich size.

Re: People are bad at reporting what they eat. That's a problem for dietary research

#334
post #263

Earlier quoted context omitted.

I have been diabetic for 20 years. I have tried every method, app, plan, and tool, including systems falsely marketed as "smart." No method works or delivers decent results except for using a scale and weighing ALL the ingredients. For a diabetic, eating "out" is always a roll of the dice. The "fun" feedback from post-meal blood sugar is always a reminder of how "eyeballing a plate" is utterly useless.

I’m rather unknowledgeable on diabetes, so here’s a question that may seem basic: does choosing healthier meal, a salad instead of sweet ribs, not suffice for a good blood sugar?

Is a really complex game. The basic reasoning is that for every X carbohydrates ingested, you need to inject Y insulin (according to a personal ratio).

However, everything is complicated by numerous factors and the technology you use.

Factors: how you feel, stress, exercise, what you ate in previous meals, your blood sugar level at the start of the meal, and the activities you’ll engage in after the meal (physical or mental).

There’s also the issue of how you administer insulin.

In Italy, up until 3-5 years ago, most of us were using the “multiple daily injections” method, which involved taking a dose of “long-acting” insulin (lasting 24 hours) as a “base” and using “rapid or ultra-rapid” insulin at meals. Clearly, this approach provides limited control and requires a VERY habitual lifestyle (you can’t skip a meal; the long-acting insulin keeps working regardless).

Now (at least here in Italy), we are all transitioning to or already using CGM systems, which are more or less intelligent systems that continuously administer insulin at a “medium” rate. Based on input from the patient regarding the predicted amount of carbohydrates (and fats) they will consume, the system calculates the best strategy for what is called the “meal bolus” (using strategies like multi-phase, direct, etc.) and at the same time, it maintains a continuous but adaptable level of injection to achieve a target blood sugar level (day and NIGHT!!)

In essence, it’s a very nerdy way of dying slowly (hopefully as slowly as possible).

È un mondo difficile E vita intensa Felicità a momenti E futuro incerto

Re: People are bad at reporting what they eat. That's a problem for dietary research

#335

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> commercial salad dressing almost always has sugar in it. Look at the nutritional facts label next time you're shopping for it. There's a few brands that offer "simple vinegar and oil" style dressings that don't have any sugar in them, but MOST salad dressings Americans come in contact with are full of sugar. Making salad dressing is really easy btw in case anyone wants to try. Often all you need is olive oil, vineg…

> Often all you need is olive oil, vinegar, salt and pepper and you're set for most salads. Why do you need a "dressing"? In my corner of Europe they put the above by default on every restaurant table and the salad has nothing in it (or maybe a tiny bit of oil and vinegar), you adjust it to taste. The only places that offer salad "dressings" are american inspired and even those mostly serve it separately so you can i…

For the same reason you add some spices before cooking, and salt multiple times throughout a recipe.

Plus, it's a little hard to emulsify or even suspend the oil and vinegar right there at the table.

Re: People are bad at reporting what they eat. That's a problem for dietary research

#336
post #263

Earlier quoted context omitted.

I have been diabetic for 20 years. I have tried every method, app, plan, and tool, including systems falsely marketed as "smart." No method works or delivers decent results except for using a scale and weighing ALL the ingredients. For a diabetic, eating "out" is always a roll of the dice. The "fun" feedback from post-meal blood sugar is always a reminder of how "eyeballing a plate" is utterly useless.

I’m rather unknowledgeable on diabetes, so here’s a question that may seem basic: does choosing healthier meal, a salad instead of sweet ribs, not suffice for a good blood sugar?

This depends on a lot of factors. There are some type II diabetics like this: they might need insulin after a meal with a high glycemic index, but not after a meal with a low glycemic index. There are some type II diabetics with more advanced disease who need insulin after eating anything. Type I diabetics entirely lose their ability to make insulin, which is why the disease was fatal before insulin was discovered, no matter what the kids (it was almost always kids) ate or didn’t eat. As a general rule, it is inaccurate to equate diabetes with unhealthy eating. The Venn diagram only overlaps.

Re: People are bad at reporting what they eat. That's a problem for dietary research

#337
post #263

Earlier quoted context omitted.

I’m rather unknowledgeable on diabetes, so here’s a question that may seem basic: does choosing healthier meal, a salad instead of sweet ribs, not suffice for a good blood sugar?

Not a diabetic but adult later onset lactose intolerant and the problem is you really have NO idea what restaurants put into stuff, even if you ask. Even a stupid salad, what's in the dressing, what's in the bread/croutons, what was the meat glazed with. Etc. Restaurant food tastes good because it is generally unhealthy top to bottom, with quantities of salt, butter, etc no sane person would use at home. One thought…

Things are changing nonetheless. My wife is celiac (we’re quite a problematic family: I’m diabetic, she’s celiac), but by law, she is guaranteed that a suitable menu must be available wherever she goes, or at least that waitstaff and business owners know how to handle the situation when she informs them. (I know for a fact that managing celiac disease and the most severe and dangerous intolerances is a mandatory requirement for obtaining a business license.)

Re: People are bad at reporting what they eat. That's a problem for dietary research

#338

Earlier quoted context omitted.

I highly recommend people get a food scale/measuring cups and weighing everything single thing they eat (even small things like nuts and cooking oil) for at least two weeks. After that I think you have a much better appreciation for how many calories your regular meals and snacks have.

+1 The killer for me was breakfast cereals. The box shows a full bowl of whatever, full to the brim etc. in reality the pictures are probably 5 or 6 or more servings - a single serving would barely even cover the base of the bowl and even then be 200ish calories before milk. If you just pour yourself "a bowl" of cereal without thinking or weighing then you're probably having 1200+ calories (or about 50% of your entir…

Cereal bowl sizes vary wildly, to make it even more confusing. Mine hold two cups (~450ml). Some hold way more than that. Some hold less. Buy a new set of bowls and you might be affecting your entire household’s eating habits.

Re: People are bad at reporting what they eat. That's a problem for dietary research

#339

Earlier quoted context omitted.

That sounds really hard. Is the purpose of determining the amount of food so you can adjust the amount of insulin? Sorry, I don't know about the day to day of living with diabetes.

Yes, diabetics need to precisely adjust their insulin intake in proportion to carbohydrate intake.

Also when figuring out how much insulin is needed for a given amount of carbs you need to factor in the type of carbs, your individual response to that type of carbs, what fats/protein/fiber you eat with it (fats and fiber tend to slow down the BG rise from carbs, protein can cause a rise when eaten on its own but can also slow down the rise from carbs), what time of day it is (I need around double the amount of insulin for the same food first thing in the morning vs in the afternoon), your mood, what else is in your stomach already, the weather (hot weather can greatly increase insulin sensitivity), your current fitness level, what physical activity you have done over the last day or 2 and what you will do over the coming hours, where on your body you inject, if you are fighting any illness…

Re: People are bad at reporting what they eat. That's a problem for dietary research

#340
I remember when I was researching illegal medical experimentation on prisoners in the USA, I found a quote from a researcher saying "one of the reasons we prefer to use prisoners is because we know exactly what they do and what they eat every single day."
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