{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,2]],"date-time":"2026-10-02T13:27:47Z","timestamp":1790947667829,"version":"4.1.0"},"reference-count":29,"publisher":"JMIR Publications Inc.","content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["JMIR Aging"],"abstract":"<jats:title>Abstract<\/jats:title>\n                  <jats:sec sec-type=\"background\">\n                    <jats:title>Background<\/jats:title>\n                    <jats:p>Nutritional status is an influential factor for functional status and rehabilitation outcomes in patients undergoing geriatric rehabilitation. Although there is evidence for the potential of eHealth interventions in patients undergoing geriatric rehabilitation in general, the evidence for eHealth interventions with a focus on nutrition is scarce. In other target groups with older people, eHealth applications to support nutrition, such as computer-based food records, have been used successfully.<\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec sec-type=\"objective\">\n                    <jats:title>Objective<\/jats:title>\n                    <jats:p>Therefore, the aim of this study was to verify whether it is feasible for patients undergoing geriatric rehabilitation to independently use a tablet computer\u2212based food record (e-food record) to document their food and beverage intake. The e-food record was developed in advance and tailored to the age- and disease-specific needs of patients undergoing geriatric rehabilitation.<\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec sec-type=\"methods\">\n                    <jats:title>Methods<\/jats:title>\n                    <jats:p>This prospective pilot study investigated the general feasibility of an e-food record in older adults (\u226570 y) in a geriatric rehabilitation center in Germany. It was tested whether the e-food record could be independently used by the participants over 3 days. Furthermore, the usability of the e-food record was assessed by the System Usability Scale (0\u2010100 points) after usage. To compare nutritional data, the participants recorded their consumption of food and beverages by the e-food record and by a 24-hour recall for the same time period, and the mean difference was calculated as follows: the value of the 24-hour recall minus the value of the e-food record. As the study was characterized as a pilot, the data analysis was descriptive.<\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec sec-type=\"results\">\n                    <jats:title>Results<\/jats:title>\n                    <jats:p>Seventeen out of 25 patients (n=6, 35.3% female, mean age 79.5, SD 3.7 y) maintained the e-food record independently over the study period. The mean System Usability Scale score of the e-food record was 76.0 (SD 11.3) points. Datasets of 9 out of 17 participants (n=5, 55.6% female, mean age 78.2, SD 2.9 y) were analyzed in terms of nutritional data. Mean differences in energy, protein, and fluid intake by the 24-hour recall compared to the e-food record were 4.9 (SD 10.2) kcal\/kg body weight (bw), 0.1 (SD 0.3) g\/kg bw, and 4.9 (SD 9.4) g\/kg bw, respectively.<\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec sec-type=\"conclusions\">\n                    <jats:title>Conclusions<\/jats:title>\n                    <jats:p>The use of an e-food record is generally feasible for patients undergoing geriatric rehabilitation characterized by low technical experience, high mean age, and a high rate of functional impairment. Lower intake levels were observed for the e-food record compared to the 24-hour recall with regard to energy, protein, and fluid intake. Aspects for further development of the e-food record were identified to enable evaluation on a larger sample. Following successful evaluation, the e-food record could be used within nutrition therapy in the future to increase the efficiency of the nutritional therapy process.<\/jats:p>\n                  <\/jats:sec>","DOI":"10.2196\/84653","type":"journal-article","created":{"date-parts":[[2026,5,7]],"date-time":"2026-05-07T01:25:07Z","timestamp":1778117107000},"page":"e84653-e84653","source":"Crossref","is-referenced-by-count":1,"title":["A Tablet Computer\u2013Based Food Record for the Self-Assessment of Nutritional Intake in Patients Undergoing Geriatric Rehabilitation: Prospective Pilot Feasibility Study"],"prefix":"10.2196","volume":"9","author":[{"ORCID":"https:\/\/orcid.org\/0000-0003-1241-3470","authenticated-orcid":false,"given":"Julia","family":"Berndt","sequence":"first","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-9834-0702","authenticated-orcid":false,"given":"Patrick","family":"Elfert","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-8590-3318","authenticated-orcid":false,"given":"Marco","family":"Eichelberg","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-7379-0646","authenticated-orcid":false,"given":"Juergen Martin","family":"Bauer","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-8846-2282","authenticated-orcid":false,"given":"Andreas","family":"Hein","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-9793-3832","authenticated-orcid":false,"given":"Rebecca","family":"Diekmann","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1010","published-online":{"date-parts":[[2026,7,9]]},"reference":[{"key":"R1","doi-asserted-by":"crossref","unstructured":"Meyboom-de Jong B Wynia K Geluk-Bleumink A . Ageing better in the netherlands. In: D\u2018Onofrio G Greco A Sancarlo D , editors. Gerontology. InTechOpen; 2018:101-111. 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DiDiER - digitized services in dietary counselling for people with increased health risks related to malnutrition and food allergies. Presented at: 2017 IEEE Symposium on Computers and Communications (ISCC); Jul 3-6, 2017; Heraklion, Greece. [doi: 10.1109\/ISCC.2017.8024512]","DOI":"10.1109\/ISCC.2017.8024512"},{"key":"R19","unstructured":"Ern\u00e4hrungspyramide: Was esse ich? [Web Page in German]. Bundeszentrum f\u00fcr Ern\u00e4hrung. URL: https:\/\/www.bzfe.de\/essen-und-gesundheit\/ernaehrungspyramide\/was-esse-ich [Accessed 10-09-2025]"},{"key":"R20","unstructured":"Elfert P . Unterst\u00fctzung des Prozesses der Ern\u00e4hrungsberatung f\u00fcr hochaltrige Personen, die vom geriatrischen Frailty-Syndrom betroffen sind, mit Hilfe von Technik und Digitalisierung [Dissertation] [Article in German]. University Oldenburg; 2024. URL: https:\/\/oops.uni-oldenburg.de\/6896\/1\/ELFUNT24.pdf [Accessed 17-09-2025]"},{"key":"R21","unstructured":"Brooke J . SUS: a \u201cquick and dirty\u201d usability scale. In: Jordan PW Thomas B McClelland IL Weerdmeester B , editors. Usability Evaluation in Industry. CRC Press; 1996:189-194. URL: https:\/\/www.taylorfrancis.com\/chapters\/edit\/10.1201\/9781498710411-35\/sus-quick-dirty-usability-scale-john-brooke [Accessed 28-05-2026]"},{"key":"R22","unstructured":"Quantitative usablility-analysen mit der system usability scale (SUS) [Web Page in German]. Seibert Group. 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