The Estimation of Standard Portion Sizes Using Food Photographic Booklet Among University Students in Turkey

Authors : Negin ALMASİ, Neslişah RAKICIOĞLU

Pages : 775-781

Doi:10.33808/clinexphealthsci.886274

View : 17 | Download : 7

Publication Date : 2021-10-26

Article Type : Research Paper

Abstract :Objective: To examine estimation of standard portion size and, the influence of different food plates on the estimation of food portion size, using photograph booklet in students. Methods: The sample consisted of 300 students, aged 18-35 years old from different academic departments. The student’s general characteristics were asked by using a questionnaire, and anthropometric measurements were taken. Students were asked to select the standard portion sizes of each food from a photographic booklet, which was developed by the researchers. Dietary guidelines for Turkey were used for assessing the quantity of standard portion size of foods of a photographic booklet insert ignore into journalissuearticles values(1);. Results: The findings of the present study indicate that the food group which the most students provided the accurate estimation was protein foods insert ignore into journalissuearticles values(36.0%);, pursued by grains insert ignore into journalissuearticles values(35.1%);, dairy insert ignore into journalissuearticles values(29.2%);, fruits and vegetables group insert ignore into journalissuearticles values(28.9%);. The most and the least accurate estimated foods were found boiled potato insert ignore into journalissuearticles values(64%); and cheese insert ignore into journalissuearticles values(3.7%);, respectively. The percentages of the accurate estimation of standard portion size for five foods insert ignore into journalissuearticles values(meatball, meat cubes, shredded chicken, egg, yogurt); in 24 foods were higher in females than men insert ignore into journalissuearticles values(p<0.05);. There was no significant relationship between various plate sizes and shape with the perception of standard portion size. Conclusion: It was found that many students were unable to identify the correct photo that represented a standard portion size. Future studies are needed to validate the food atlas for use in the Turkish population.
Keywords : Portion size estimation, food photographs, standard portion size