ArticleJournal of medical Internet research2004
DietPal: a Web-based dietary menu-generating and management system.
Article in Journal of medical Internet research, 2004. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 7 papers, 1 of them a synthesis that pooled it.
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Who cites it
7 citing papers in PubMed, 1 synthesis or guideline pooled it.
- The effectiveness of e-& mHealth interventions to promote physical activity and healthy diets in developing countries: A systematic review.The international journal of behavioral nutrition and physical activity · 2016Pooled it
- Digital applications for diet monitoring, planning, and precision nutrition for citizens and professionals: a state of the art.Nutrition reviews · 2025Review
- Scaling up Dietary Data for Decision-Making in Low-Income Countries: New Technological Frontiers.Advances in nutrition (Bethesda, Md.) · 2017Review
- Article
- Recruitment to a randomized web-based nutritional intervention trial: characteristics of participants compared to non-participants.Journal of medical Internet research · 2009Article
- Critical issues in eHealth research.American journal of preventive medicine · 2007Article
- The development and implementation of a software tool and its effect on the quality of provided clinical nutritional therapy in hospitalized patients.Journal of the American Medical Informatics Association : JAMIAArticle
Corrections and comments
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Authors and funding
10 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
backgroundAttempts in current health care practice to make health care more accessible, effective, and efficient through the use of information technology could include implementation of computer-based dietary menu generation. While several of such systems already exist, their focus is mainly to assist healthy individuals calculate their calorie intake and to help monitor the selection of menus based upon a prespecified calorie value. Although these prove to be helpful in some ways, they are not suitable for monitoring, planning, and managing patients' dietary needs and requirements. This paper presents a Web-based application that simulates the process of menu suggestions according to a standard practice employed by dietitians.
objectiveTo model the workflow of dietitians and to develop, based on this workflow, a Web-based system for dietary menu generation and management. The system is aimed to be used by dietitians or by medical professionals of health centers in rural areas where there are no designated qualified dietitians.
methodsFirst, a user-needs study was conducted among dietitians in Malaysia. The first survey of 93 dietitians (with 52 responding) was an assessment of information needed for dietary management and evaluation of compliance towards a dietary regime. The second study consisted of ethnographic observation and semi-structured interviews with 14 dietitians in order to identify the workflow of a menu-suggestion process. We subsequently designed and developed a Web-based dietary menu generation and management system called DietPal. DietPal has the capability of automatically calculating the nutrient and calorie intake of each patient based on the dietary recall as well as generating suitable diet and menu plans according to the calorie and nutrient requirement of the patient, calculated from anthropometric measurements. The system also allows reusing stored or predefined menus for other patients with similar health and nutrient requirements.
resultsWe modeled the workflow of menu-suggestion activity currently adhered to by dietitians in Malaysia. Based on this workflow, a Web-based system was developed. Initial post evaluation among 10 dietitians indicates that they are comfortable with the organization of the modules and information.
conclusionsThe system has the potential of enhancing the quality of services with the provision of standard and healthy menu plans and at the same time increasing outreach, particularly to rural areas. With its potential capability of optimizing the time spent by dietitians to plan suitable menus, more quality time could be spent delivering nutrition education to the patients.
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