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

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 (1). Results: The findings of the present study indicate that the food group which the most students provided the accurate estimation was protein foods (36.0%), pursued by grains (35.1%), dairy (29.2%), fruits and vegetables group (28.9%). The most and the least accurate estimated foods were found boiled potato (64%) and cheese (3.7%), respectively. The percentages of the accurate estimation of standard portion size for five foods (meatball, meat cubes, shredded chicken, egg, yogurt) in 24 foods were higher in females than men (p