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

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

Keywords:

Portion size estimation food photographs, standard portion size,

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