Volume 73, Issue 5 pp. 490-497
Nutritional Methodology

Estimated portion size versus actual intake of eight commonly consumed foods by healthy adults

Alexander Nguyen

Alexander Nguyen

School of Pharmacy and Medical Sciences, Alliance for Research in Exercise, Nutrition, and Activity (ARENA), University of South Australia, Adelaide, South Australia, Australia

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Christine Chern

Christine Chern

School of Pharmacy and Medical Sciences, Alliance for Research in Exercise, Nutrition, and Activity (ARENA), University of South Australia, Adelaide, South Australia, Australia

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Sze-Yen Tan

Corresponding Author

Sze-Yen Tan

School of Pharmacy and Medical Sciences, Alliance for Research in Exercise, Nutrition, and Activity (ARENA), University of South Australia, Adelaide, South Australia, Australia

Correspondence: S.Y. Tan, School of Pharmacy and Medical Sciences, University of South Australia, City East Campus, North Terrace, GPO Box 2471, Adelaide, SA 5001, Australia. Tel: +61 8 8302 1399, Fax: +61 8 8302 2389.

Email: [email protected]

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First published: 15 June 2016
Citations: 6
A. Nguyen, BSc, Master Student
C. Chern, Bachelor Student
S.Y. Tan, PhD, APD, Lecturer

Abstract

Aim

This study aimed to examine the accuracy of the estimated portion size (EPS) of foods required to reach satiation, and how food characteristics influence food portion estimation in healthy adults.

Methods

This was a randomised, cross-over feeding trial with eight test sessions. The visual, olfactory and rheological characteristics of common foods were manipulated. Participants determined the portion sizes of eight test foods that need to be consumed to reach satiation, which were then compared with the actual intake (AI) of the same foods. During each session, participants also rated their appetite before and after food consumption, as well as the palatability and acceptability of the test foods.

Results

Thirty-five healthy young adults completed the study. The EPSs were not significantly different from AI of test foods, although there was a tendency to overestimate the amount required to reach satiation. AI of test foods correlated with energy density but not food palatability or acceptance. Hunger and desire-to-eat reduced, and fullness increased significantly after test food ingestion. Significant differences were found in hunger (P = 0.041) and desire-to-eat (P = 0.007) suppression between test foods. Apple juice suppressed desire-to-eat less than solid apple, albeit ingestion of these foods were isoenergetic. Food forms were used to guide portion selection of apple and apple juice.

Conclusion

Although the mean predicted portion was not different from AI, individual discrepancies were large, and a tendency to over-portion foods may pose a challenge in body weight maintenance.

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