(P11-018-24) Assessing Concurrent Validity of Diet ID, a Novel Form of Dietary Assessment

Objectives: Traditional forms of dietary assessment can be burdensome due to lengthy completion time and reliance on memory. We assessed the concurrent validity of Diet ID, a novel and quick form of dietary assessment, to measure Healthy Eating Index-2020 score (HEI-2015).

Methods: Using a cross-sectional design, adults (N=300) living in the United States completed two forms of dietary assessment: Diet ID and Diet History Questionnaire II (DHQ II). Diet ID uses pattern recognition technology to estimate dietary quality. DHQ II is a semi-quantitative food frequency questionnaire, which was integrated into a survey. Both Diet ID and DHQ II assessed participant dietary intake over the previous month. HEI-2020 scores were calculated by Diet ID software (Diet ID) and Diet*Calc and SAS software (DHQ II). Bland-Altman plots were used to characterize the agreement between the assessments. Spearman’s rho correlations were used to examine the relationships between HEI-2020 scores between both forms of dietary assessment.

Results: The median (IQR, range) HEI-2020 score from Diet ID was 67.00 (38.00, 98.00) and the mean (SD) HEI-2020 score from DHQ II was 62.87 (9.85). On average, Diet ID reported HEI-2020 score’s 4.17 points higher than DHQ II. The HEI-2020 scores between the dietary assessments were significantly correlated (r_s(298) = .467, p < .001).

Conclusions: We found Diet ID HEI-2020 scores to be positively and moderately correlated with DHQ II HEI-2020 scores. This rapid form of dietary assessment may be used by clinicians and researchers to evaluate a person’s dietary intake. Further research is needed to establish Diet ID as a reliable form of dietary assessment.

Funding Sources: Dean’s Rapid Response Relevant Grant (R3) College of Nursing and Health Professions, Drexel University; Summer Research Award, Drexel University.