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A study on the accuracy of estimatin...

DeFilippo, Rosalynn A.

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A study on the accuracy of estimating food portion sizes in college students.

紀錄類型:	書目-電子資源 : Monograph/item
正題名/作者:	A study on the accuracy of estimating food portion sizes in college students./
作者:	DeFilippo, Rosalynn A.
面頁冊數:	90 p.
附註:	Source: Masters Abstracts International, Volume: 41-05, page: 1424.
Contained By:	Masters Abstracts International41-05.
標題:	Health Sciences, Nutrition. -
電子資源:	http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=1413523

A study on the accuracy of estimating food portion sizes in college students.
DeFilippo, Rosalynn A.

A study on the accuracy of estimating food portion sizes in college students. - 90 p.

Source: Masters Abstracts International, Volume: 41-05, page: 1424.

Thesis (M.S.)--D'Youville College, 2003.

This experimental study investigated the influence that food types (solid, liquid, and amorphous), obesity, and training had on the accuracy of food portion estimations. A sample of 55 adults, divided into obese and non-obese groups, participated in a 20-minute training session on accurately estimating food portions. The outcome of the training was measured utilizing a pretest-posttest design. The pretest and posttest asked subjects to estimate food portion sizes of the food models provided. The results of the paired <italic>t</italic>-test indicated that training had a significant effect on the accuracy of estimation of solids and liquids (<italic>p</italic> = .001, <italic>p</italic> = 0.17), while weight status did not. However, food type did significantly affect accuracy of estimation (<italic>p</italic> < .001).Subjects--Topical Terms:

1017801
Health Sciences, Nutrition.

A study on the accuracy of estimating food portion sizes in college students.
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520 $a This experimental study investigated the influence that food types (solid, liquid, and amorphous), obesity, and training had on the accuracy of food portion estimations. A sample of 55 adults, divided into obese and non-obese groups, participated in a 20-minute training session on accurately estimating food portions. The outcome of the training was measured utilizing a pretest-posttest design. The pretest and posttest asked subjects to estimate food portion sizes of the food models provided. The results of the paired <italic>t</italic>-test indicated that training had a significant effect on the accuracy of estimation of solids and liquids (<italic>p</italic> = .001, <italic>p</italic> = 0.17), while weight status did not. However, food type did significantly affect accuracy of estimation (<italic>p</italic> < .001).
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