Food-based classification of eating episodes (FBCE)

Area of Science:

• Nutrition Science
• Dietary Assessment
• Behavioral Science

Background:

• Meal pattern categorization was initially developed for shift worker studies.
• The concept has been refined through applications in diverse populations, including elderly individuals and obese men.
• Understanding eating episodes is crucial for assessing health and performance.

Purpose of the Study:

• To present and discuss results from a categorization concept applied to various populations.
• To demonstrate how this categorization reflects both visible food properties and invisible nutrient characteristics.
• To establish criteria for sub-categorizing meals as 'prepared' or 'quick-prepared' based on behavior.

Main Methods:

• Developed a categorization concept based on seven food categories with similar nutrient profiles.
• Classified eating events into four meal types and four snack types based on food category combinations.
• Established criteria for behavioral sub-categorization of meals (prepared vs. quick-prepared).

Main Results:

• The categorization successfully applied to shift workers, elderly populations, leg ulcer patients, and obese men.
• The system categorizes based on food types (visible) while reflecting nutrient content (invisible).
• Behavioral sub-categorization differentiates between prepared and quick-prepared meals.

Conclusions:

• A reliable categorization concept for eating episodes is essential for dietary survey analysis.
• This method aids in studying determinants and health consequences of eating patterns.
• The increasing trend of 'around-the-clock' eating necessitates such bio-social analyses.