2.  Dietary assessment tool, a snap shot in time.  Used to help participants to set goals  Will help you to establish where your participants are with their current eating habits.

3.  Step 1: Quick List  Step 2: Forgotten Foods (handout)  Step 3: Time and Occasion  Step 4: Food Details & Portion Size  Step 5: Final Review

4.  Pass out form and give instructions first.  Once you have given instructions, pass out pencils.  Begin with the Recall, that can fill in their name etc. after completing the recall.  Be aware it is human nature to want to start writing immediately, keep the group on the same step.

5.  Step 1: Compile a Quick List  Step 2: Forgotten Foods  Step 3: Time and Occasion  Step 4: Food Details and Portion Size  Step 5: Final Review-check for accuracy and spelling errors

6.  When does the 24 hour time frame begin? Some people like to go backwards, some may want to go forwards.  Simply a “list” no particular order, whatever they “recall”  “Write everything you ate or drank yesterday”.

7.  Remind them to write only one food per line, they can use the back if necessary.  No particular order.  Just a simple list.  Recall the full 24 hour period!

8.  This step may take a little time jog people’s memory.  Use the Forgotten Foods List (handout) to help participants to remember foods they may have forgotten.  Be sure to ask each line separately and give them time to answer.

9.  This step focuses on the time of day they may have eaten or activities they were involved in foods (handout).  Did you eat while: › Driving in the car › Sitting at your desk › Watching TV or during a sporting event › Doing computer work › “tasting” while cooking

10.  This step is much more specific than other steps.  Ask open ended questions that begin with How, What, When, Where  Was it made at home? In a restaurant or fast food outlet?  Was it a name brand item?  Mixed dishes-what was in it?

11.  Was the cereal hot or cold? Type of milk?  Did the meat have skin? With or without a bone?  What condiments did you use? ketchup, mayonnaise, mustard, butter….  How was the food served? Mashed potatoes with or without gravy.

12.  Portion size is the amount the participant actually ate.  Use food models to help determine the amount.  Liquid visuals like empty drink cups from fast food outlets, empty cans, bottles.  Have a variety of bowls to help visualize how much cereal, soup and other types of foods were eaten.

13.  Have participants take one last look at their recall to make sure it includes all that was consumed in the previous 24 hours.  Have them fill out the top portion: name, etc  Walk around the room, peek over shoulders, and help if needed.  Assure participants ALL information is strictly confidential.