A short training program improves the accuracy of portion-size estimates in future dietitians

The objective of this study was to determine whether a short training program, using real foods, would decreased their portion-size estimation errors after training. 90 student volunteers (20.18+/-0.44 y old) of the University of the Basque Country (Spain) were trained in observational techniques an...

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Bibliographic Details
Published inArchivos latinoamericanos de nutrición Vol. 57; no. 2; pp. 163 - 167
Main Authors Arroyo, Marta, de la Pera, Concepción Martinez, Ansotegui, Laura, Rocandio, Ana Ma
Format Journal Article
LanguageEnglish
Spanish
Portuguese
Published Venezuela José Féliz Chávez Pérez 01.06.2007
Sociedad Latinoamericana de Nutrición
Subjects
accuracy
Adult
Dietetics - education
Female
Food
future dietitians
futuros dietistas
Humans
Male
NUTRITION & DIETETICS
Observer Variation
portion size
precisión
programa de entrenamiento
Raciones de alimentos
Size Perception
training program
Raciones de alimentos
precisión
programa de entrenamiento
futuros dietistas
accuracy
future dietitians
training program
portion size
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Summary:The objective of this study was to determine whether a short training program, using real foods, would decreased their portion-size estimation errors after training. 90 student volunteers (20.18+/-0.44 y old) of the University of the Basque Country (Spain) were trained in observational techniques and tested in food-weight estimation during and after a 3-hour training period. The program included 57 commonly consumed foods that represent a variety of forms (125 different shapes). Estimates of food weight were compared with actual weights. Effectiveness of training was determined by examining change in the absolute percentage error for all observers and over all foods over time. Data were analyzed using SPSS vs. 13.0. The portion-size errors decreased after training for most of the foods. Additionally, the accuracy of their estimates clearly varies by food group and forms. Amorphous was the food type estimated least accurately both before and after training. Our findings suggest that future dietitians can be trained to estimate quantities by direct observation across a wide range of foods. However this training may have been too brief for participants to fully assimilate the application.
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ISSN:0004-0622
2309-5806