|
[article] | Titre : |
Characteristics of Self-Selected Portion Size in Young Adults |
| Type de document : |
Article |
| Auteurs : |
K. S. Burger ; M Kern ; KJ Coleman |
| Année de publication : |
2007 |
| Article en page(s) : |
pp. 611-618 |
| Descripteurs : |
HE Vinci
Enquete alimentaire ; Taille de portion
|
| Résumé : |
Abstract Objective Individuals perceptions of portion size have not been examined with respect to body mass index (BMI; calculated as kg/m2), food form, food macronutrient, or food-energy density. The primary objective of this investigation was to evaluate the characteristics surrounding college students perception of typical portions of real food items. Design This study was designed as a quasi-experiment with independent repeated measures of food form (amorphous, solid, liquid), food macronutrient content (low carbohydrate, high carbohydrate, low fat, high fat), and food-energy density (low, high), as well as one independent subject variable of sex (male, female). The main dependent measure was self-selected portion size representing what each participant felt was their typical portion of 15 food/beverage items. In addition, BMI was treated as a continuous predictor variable in regressions for portion-size estimation. Results Participants (n=51) chose substantially larger portion sizes as compared to reference portion sizes in 10 of the 15 food/beverage items. When accounting for intervening variables, BMI positively predicted self-selected portion size for six of 15 food/beverage items (R2=0.29 to 0.38). In addition, participants chose significantly larger portion sizes for high-carbohydrate foods when compared to high-fat foods (191.65 vs 145.40 g; P=0.004). Conclusions A strong relationship between BMI and large portion sizes for high-energy-density foods, snacks, and high-carbohydrate foods was found. In addition, participants selected much smaller portion sizes for high-fat foods items relative to high-carbohydrate foods. |
| Disponible en ligne : |
Non |
| Permalink : |
https://bib.vinci.be/opac_css/index.php?lvl=notice_display&id=49513 |
in Journal of the american dietetic association > 107, n° 4 (2007) . - pp. 611-618
[article] Characteristics of Self-Selected Portion Size in Young Adults [Article] / K. S. Burger ; M Kern ; KJ Coleman . - 2007 . - pp. 611-618. in Journal of the american dietetic association > 107, n° 4 (2007) . - pp. 611-618 | Descripteurs : |
HE Vinci
Enquete alimentaire ; Taille de portion
|
| Résumé : |
Abstract Objective Individuals perceptions of portion size have not been examined with respect to body mass index (BMI; calculated as kg/m2), food form, food macronutrient, or food-energy density. The primary objective of this investigation was to evaluate the characteristics surrounding college students perception of typical portions of real food items. Design This study was designed as a quasi-experiment with independent repeated measures of food form (amorphous, solid, liquid), food macronutrient content (low carbohydrate, high carbohydrate, low fat, high fat), and food-energy density (low, high), as well as one independent subject variable of sex (male, female). The main dependent measure was self-selected portion size representing what each participant felt was their typical portion of 15 food/beverage items. In addition, BMI was treated as a continuous predictor variable in regressions for portion-size estimation. Results Participants (n=51) chose substantially larger portion sizes as compared to reference portion sizes in 10 of the 15 food/beverage items. When accounting for intervening variables, BMI positively predicted self-selected portion size for six of 15 food/beverage items (R2=0.29 to 0.38). In addition, participants chose significantly larger portion sizes for high-carbohydrate foods when compared to high-fat foods (191.65 vs 145.40 g; P=0.004). Conclusions A strong relationship between BMI and large portion sizes for high-energy-density foods, snacks, and high-carbohydrate foods was found. In addition, participants selected much smaller portion sizes for high-fat foods items relative to high-carbohydrate foods. |
| Disponible en ligne : |
Non |
| Permalink : |
https://bib.vinci.be/opac_css/index.php?lvl=notice_display&id=49513 |
|
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Le biais de perception des tailles des portions in Pratiques en nutrition, 52 (2017)
