Validation of a food quantification picture book and portion sizes estimation applying perception and memory methods

J. Szenczi-Cseh, Zs Horváth, A. Ámbrus

Research output: Contribution to journalArticle

4 Citations (Scopus)

Abstract

We tested the applicability of EPIC-SOFT food picture series used in the context of a Hungarian food consumption survey gathering data for exposure assessment, and investigated errors in food portion estimation resulted from the visual perception and conceptualisation-memory. Sixty-two participants in three age groups (10 to <74 years) were presented with three different portion sizes of five foods. The results were considered acceptable if the relative difference between average estimated and actual weight obtained through the perception method was ≤25%, and the relative standard deviation of the individual weight estimates was <30% after compensating the effect of potential outliers with winsorisation. Picture series for all five food items were rated acceptable. Small portion sizes were tended to be overestimated, large ones were tended to be underestimated. Portions of boiled potato and creamed spinach were all over- and underestimated, respectively. Recalling the portion sizes resulted in overestimation with larger differences (up to 60.7%).

Original languageEnglish
Pages (from-to)960-972
Number of pages13
JournalInternational Journal of Food Sciences and Nutrition
Volume68
Issue number8
DOIs
Publication statusPublished - Nov 17 2017

Fingerprint

Portion Size
portion size
Food
exposure assessment
spinach
food consumption
Weights and Measures
methodology
Visual Perception
potatoes
Spinacia oleracea
Solanum tuberosum
Age Groups

Keywords

  • conceptualisation-memory
  • food photographs
  • perception
  • Portion size estimation
  • validation

ASJC Scopus subject areas

  • Food Science

Cite this

Validation of a food quantification picture book and portion sizes estimation applying perception and memory methods. / Szenczi-Cseh, J.; Horváth, Zs; Ámbrus, A.

In: International Journal of Food Sciences and Nutrition, Vol. 68, No. 8, 17.11.2017, p. 960-972.

Research output: Contribution to journalArticle

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