Next Article in Journal
Effect of Drying Methods on Properties of Potato Flour and Noodles Made with Potato Flour
Next Article in Special Issue
How Social Norms Affect Consumer Intention to Purchase Certified Functional Foods: The Mediating Role of Perceived Effectiveness and Attitude
Previous Article in Journal
Optimization of Ultrasound-Assisted Extraction via Sonotrode of Phenolic Compounds from Orange By-Products
Previous Article in Special Issue
Tasty but Nasty? The Moderating Effect of Message Appeals on Food Neophilia/Neophobia as a Personality Trait: A Case Study of Pig Blood Cake and Meatballs
Article

Development of a Simplified Portion Size Selection Task

by 1,2 and 1,3,*
1
School of Social Sciences, Nanyang Technological University, Singapore 639818, Singapore
2
Department of Psychology, Swansea University, Swansea SA2 8PP, UK
3
Singapore Institute for Clinical Sciences, A*STAR, Singapore 117599, Singapore
*
Author to whom correspondence should be addressed.
Academic Editor: Cristina Calvo-Porral
Foods 2021, 10(5), 1121; https://doi.org/10.3390/foods10051121
Received: 8 April 2021 / Revised: 11 May 2021 / Accepted: 12 May 2021 / Published: 18 May 2021
(This article belongs to the Special Issue Consumer Behavior and Food Choice)
Portion size is an important determinant of energy intake and the development of easy to use and valid tools for measuring portion size are required. Standard measures, such as ad libitum designs and currently available computerized portion selection tasks (PSTs), have several limitations including only being able to capture responses to a limited number of foods, requiring participants’ physical presence and logistical/technical demands. The objective of the current study was to develop and test robust and valid measures of portion size that can be readily prepared by researchers and be reliably utilized for remote online data collection. We developed and tested two simplified PSTs that could be utilized online: (1) portion size images presented simultaneously along a horizontal continuum slider and (2) multiple-choice images presented vertically. One hundred and fifty participants (M = 21.35 years old) completed both simplified PSTs, a standard computerized PST and a series of questionnaires of variables associated with portion size (e.g., hunger, food item characteristics, Three Factor Eating Questionnaire). We found average liking of foods was a significant predictor of all three tasks and cognitive restraint also predicted the two simplified PSTs. We also found significant agreement between the standard PST and estimated portion sizes derived from the simplified PSTs when accounting for average liking. Overall, we show that simplified versions of the standard PST can be used online as an analogue of estimating ideal portion size. View Full-Text
Keywords: portion size; portion selection task; food characteristics; liking; cognitive restraint; online research portion size; portion selection task; food characteristics; liking; cognitive restraint; online research
Show Figures

Graphical abstract

MDPI and ACS Style

Pink, A.E.; Cheon, B.K. Development of a Simplified Portion Size Selection Task. Foods 2021, 10, 1121. https://doi.org/10.3390/foods10051121

AMA Style

Pink AE, Cheon BK. Development of a Simplified Portion Size Selection Task. Foods. 2021; 10(5):1121. https://doi.org/10.3390/foods10051121

Chicago/Turabian Style

Pink, Aimee E., and Bobby K. Cheon. 2021. "Development of a Simplified Portion Size Selection Task" Foods 10, no. 5: 1121. https://doi.org/10.3390/foods10051121

Find Other Styles
Note that from the first issue of 2016, MDPI journals use article numbers instead of page numbers. See further details here.

Article Access Map by Country/Region

1
Back to TopTop