24-Hour Food
Recalls
(How and Why we use them)
Food Recalls Measure
Program Effectiveness

Change is our primary evaluation
-food consumed
-behavior changed
We can prove that our programs make a
difference
 It is our evaluation that keeps the funding
coming year after year

Goal of Food Recall
Accurate and complete listing
of all food and drink
consumed in the last 24
hours.
When to Take Food Recalls
 Before
you begin teaching
 After 3 to 6 lessons
 At your last session
What We Want to Learn From the
Food Recall
 What
food was eaten?
 How much was eaten?
 How was it prepared?
 How was it served?
Use Your Food Recall Kit Each Time
You Take A Recall
 It
is easier for the participant to
recall food and beverage amounts
when you have visual aids
 Results will be more accurate
 Lay the contents of the kit out on
the table where everyone can see
them
Contents of the Kit
Measuring cups and spoons (Liquid and
Dry)
 4 oz. cup, 8 oz. cup, 12 oz, 16 oz, cup
 CD
 Deck of cards or the palm of your hand
 Food Models
 Red Dinner Plat
 Plastic container with 2 to 3 cups of rice
 Plastic container with 2 to 3 cups of dried
beans or dry cereal

Preparation for the Food Recall
 Plan
20 -30 minutes to take a recall
 Need paper, pen, Food Recall Kit
 For groups, need posters
 Use the Multi-Pass Method of taking
the recall.
Multi-Pass Method
Step #1 Quick List
Step #2 Detailed Description
Step #3 Review
Tips for getting better recalls
 Explain
why you are asking questions
 Take the recall based on yesterday’s
intake and work backwards
 Don’t approve or disapprove with
body language or words
 Follow up
Tips for getting better recalls
 Relate
eating to time of day and
what they were doing to help them
remember
 Use your Food Recall Kit—ask the
participant to point to serving sizes
 Use open-ended questions
Tips for getting better recalls
Ask about added ingredients or
condiments
 Avoid labeling meals
 Avoid leading questions

Guide to Interview: Opening
Introduce yourself.
 Discuss purpose of the 24-hour recall.
 Discuss purpose of what you will do with
the client’s 24-hour recall.
 Explain purpose of FNEP or EFNEP,
depending on the person.

Establish Rapport
 Make
small talk; find out about the
person you are interviewing.
 Allow person to ask questions and
make comments, as necessary.
Comfort Zone
 Watch
your own body language to
make yourself look approachable.
 Sit next to or near client, not
directly across.
 Every person has a different comfort
zone.
No Interruptions
 Allowing
few interruptions shows the
client that you care about him or her
and want to give your full attention.
 Ask the client if you can turn down
the TV or Radio.
 Turn sound off cell phone
Guide to Interview: Exploration
 Ask
open-ended questions to help
client remember foods eaten in the
last 24 hours.
Be Attentive
 Look
at interviewee while she or he
is speaking.
 Nod or say “hmmm” to show that
you are listening.
 Ask detailed questions when
interviewing.
 Non-verbal behavior shows your
attentiveness, too!
Be Patient
 Be
patient; not all clients know how
to remember everything eaten in the
last 24 hours.
 Allow for questions and comments.
Privacy
 Do
not share information about
other’s diets if not appropriate.
 Let client know that you respect
his/her privacy and will keep things
between the two of you.
 Hold interview where client feels as
if he/she has enough privacy.
Take Notes
 Take
notes to help you remember
what was said and to help you
discuss with the client what was
eaten.
Be Sure to Ask!
 Quantities
listed for each food? Use
examples to show volume.
 Bread eaten at a meal – what type? Is
it whole wheat?
 Type of fat added to foods – butter,
margarine, etc.?
Be Sure to Ask!
 Milk
or sugar added to cereal,
coffee, tea, etc.?
 List all ingredients in sandwich,
salad, or casserole
 Type of cereal?
 Type of milk?
Be Sure to ask about Mixed Dishes
 Can
request to see the label to
determine ingredients, serving size,
and calories—then ask how much the
participant ate
 If
homemade, ask how much of each
ingredient was used in the whole
recipe—then ask how much of the
whole they ate
Don’t Forget
 How
was food served?
(What is added can be significant)
 How much water?
 How much alcohol did they consume?
Guide to Interview: Closing
Thank client for his/her patience and
cooperation.
 Discuss questions and comments client might
have.
 Review 24-hour list.
 Tell your client they will be receiving a
printout of their food recall and a diet
summary at your next visit
 Give your client a copy of “What Should I
Eat?”

Group 24-Hour Dietary Recall
 Organize
the participants into groups
of five.
 Or keep the larger group intact
 Distribute the food recall forms
 Set up visual aides
Multi-Pass Process
 Quick
List
 Detailed Description
 Poster of probing questions
 Review
Closing
 Thank
the participants
 Tell the participants that they will be
getting a printout of their food
recall and a summary of how their
food intake meets USDA’s My Pyramid
recommendations.
 Give each participant a copy of
“What Should I Eat?”