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Background There is some evidence in the literature that emphasising fish consumption may assist with weight loss. The aim was to assess the effects of advice to consume 2 fish meals per week in a weight loss diet. Methods A parallel randomised placebo-controlled trial was conducted in 118 obese Australian adults (mean BMI +/- SD 31.3 +/- 3.5 kg/m2; mean age +/- SD 45 +/- 10 y; 28% male). Participants received low calorie dietary advice + placebo (1 g olive oil; Control), low calorie dietary advice emphasising fish + placebo (Fish), or low calorie dietary advice emphasising fish diet + LCn3PUFA supplements (Fish + S). Individualised advice targeted 2 MJ energy deficit (30%E fat, 45%E carbohydrate and 25%E protein) with or without two servings (180 g) fatty fish/wk. Results All groups lost weight at 12 months (Control -4.5 kg vs. Fish -4.3 kg vs. Fish + S -3.3 kg; p < 0.001) and percentage body fat (Control: -1.5% vs. Fish: -1.4% vs. Fish + S: -0.7%; p < 0.001) but there were no significant differences between groups. Cardiovascular disease risk factors changed as expected from weight loss. Conclusions Advice to consume 2 fish meals per week did not enhance the effects on weight loss of a healthy low calorie diet.

Aim: The study aims to investigate attitudes and perceptions influencing fish consumption in a sample of clinical trial participants and compare these perceptions to those expressed by a sample of adults not involved in the trial. Methods: Six semi-structured focus groups were conducted; three with participants of a weight loss trial which incorporated specific and general fish consumption advice (n = 15) and three with nontrial participants from the same study population (n = 14). All data were recorded digitally and transcribed verbatim by the moderator. Data analysis was carried out using NVivo (QSR International Pty Ltd, Melbourne, Victoria, Australia). Factors influencing fish consumption were coded into a number of sub-themes and themes. Results: The main factors that influenced fish consumption were health impact, the cost of consuming fish and seafood products, the physical and sensory characteristics of fish, food preferences of family members, and the culinary positions of fish and seafood. Conclusion: This study highlighted attitudes and perceptions that may influence fish consumption. A clinical trial incorporating dietetic intervention appeared to influence the importance participants placed on nutrition education; however, additional practical strategies may be required to address barriers to consumption such as perceived price and availability.

Aim: To describe the acceptance of DietAdvice, an automated dietary assessment website, by its stakeholders. Methods: One month evaluation study using audio-recorded telephone interviews with ten patients who had used DietAdvice, 10 dietitians, 10 General Practitioners who recruited many patients and 10 General Practitioners who recruited few or no patients to the website to obtain their beliefs and opinions about DietAdvice, health, nutrition and technology. Interviews were transcribed verbatim and analysed for categorical themes using NVivo software. Results: Patients were concerned about Internet difficulties and had a preference for face-to-face interviews and dietitians felt that DietAdvice could save time prior to dietary education and counselling. Recruiting General Practitioners believed that patient computer literacy was a limitation, though increased availability of dietary services created by DietAdvice. Non-recruiting General Practitioners felt that they had a lack of time available to recruit patients, patient computer literacy was limited and there was a need for face-to-face contact. Conclusion: The perspectives of patients and healthcare providers show variation based on their experience with DietAdvice, their focus on nutrition and their role in the healthcare system. Automated technologies are likely to play a significant part in the future of dietetics.

An Australian food composition database, AUSNUT1999, does not include long chain omega-3 polyunsaturated fatty acid (LC omega-3 PUFA) data. Measurement of the fatty acid content of diets initially analysed using AUSNUT1999 requires conversion to AUSNUT2007, an updated database inclusive of LC omega-3 PUFA. The aim of this study was to convert clinical trial dietary data from AUSNUT1999 to AUSNUT2007 and measure LC omega-3 PUFA intake. Clinical trial diet history (DH) data was converted from AUSNUT1999 to 2007 using a staged approach. Macronutrient intake from AUSNUT1999 and 2007 were calculated and compared via paired t-tests and Wilcoxon Signed Ranks tests. Mean dietary LC omega-3 PUFA intake and the percentage contribution of food groups to total LC omega-3 PUFA were then calculated. DHs were collected at baseline (n = 118), three months (n = 86), and 12 months (n = 64). The accuracy of the conversion process improved with time, with no significant difference between most macronutrients at 12 months. Mean LC n-3 PUFA intake was 441.87 mg at baseline, 521.07 mg at 3 months, and 442.40 mg at 12 months, and was predominantly provided by fish and seafood, followed by meat products. This study allowed for the measurement of LC omega-3 intake, which was previously impossible using the AUSNUT1999 database.

Automation of dietary assessments allow participant behaviour to be captured by video observation. They also allow clinicians to identify areas which effect reporting accuracy. This observational study describes the differences in behaviour according to the type of foods selected by participants using a dietary assessment website encompassing diet history methodology.

To support nutrition-related behavioural change, a dietitian can offer tailored educational programmes based on patients' specific dietary behaviours. A model has been developed to integrate learning technologies into this process. This tool allows patients to self-report their dietary intake, creating awareness, and to receive individually tailored dietary advice from their General Practitioner (GP) via a dietitian, to assist with change. This article examines how a step-wise approach to the interface design has allowed a multidisciplinary approach to automated dietary assessment to be undertaken. Concentrating on the identification of core foods and on the questionnaire format using an outline of the diet history interview, the design features of the programme used focus groups with end users and in-depth discussion between the multidisciplinary team. The development of an online self-administered dietary assessment programme must ensure outcome goals are met whilst upholding the simplicity of the interface design to allow a larger number of patients access to the programme.

As part of a larger study developing dietary software, this study aims to evaluate a sample of potential users for their experience and comfort with computers, and assess the preferred program design and navigation features for the development of the automated diet history interview. A telephone-based questionnaire and focus groups were employed to evaluate the perceptions, beliefs and attitudes of 37 older adults with type 2 diabetes mellitus. Participants were also shown a range of existing dietary assessment programs and asked to state their perceptions of each. Data was coded and thematically analysed based on computer use, software features, dietary assessment and nutrition programs using N-Vivo software. Three participants had never used a computer, yet others had used computers, and were comfortable using them. For navigation about the program, a preference toward text was identified whilst photographs were preferred for determining food portion sizes. Reduction in the complexity of screen layouts was important and the time to be spent using the program varied widely with a minimum of 10 minutes reported. Development of the computerised dietary assessment program must ensure simplicity of the interface design and flexibility of the locations of use for the older computer user.