TY  - JOUR
TI  - The Estimation of Standard Portion Sizes Using Food Photographic Booklet Among University Students in Turkey
AB  - 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<0.05). There was no significant relationship between various plate sizes and shape with the perception of standard portion size. Conclusion: It was found that many students were unable to identify the correct photo that represented a standard portion size. Future studies are needed to validate the food atlas for use in the Turkish population.
AU  - RAKİCİOGLU, Neslisah
AU  - almasi, negin
DO  - 10.33808/clinexphealthsci.886274
PY  - 2021
JO  - Clinical and Experimental Health Sciences
VL  - 11
IS  - 4
SN  - 2459-1459
SP  - 775
EP  - 781
DB  - TRDizin
UR  - http://search/yayin/detay/482563
ER  -