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A short training program improves the accuracy of portion-size estimates in future dietitians
Marta Arroyo1, Concepción Martinez de la Pera, Laura Ansotegui
1Department of Nutrition and Food Science, Faculty of Pharmacy, University of the Basque Country, Vitoria-Gasteiz, Spain.
Archivos Latinoamericanos De Nutricion
|November 13, 2007
Summary
A short training program improved portion-size estimation for most foods. However, accuracy varied by food type, with amorphous foods being the least accurate even after training.
Area of Science:
- Nutrition Science
- Dietetics Education
Background:
- Accurate portion-size estimation is crucial for dietary assessment and management.
- Student volunteers often exhibit significant portion-size estimation errors.
Purpose of the Study:
- To evaluate the effectiveness of a brief, real-food-based training program on improving portion-size estimation skills.
- To assess changes in estimation errors among student volunteers after observational training.
Main Methods:
- 90 university students participated in a 3-hour training program using 57 common foods of varied forms.
- Food weight estimations were compared to actual weights before and after training.
- Absolute percentage error was analyzed over time and across food groups.
Main Results:
- Portion-size estimation errors decreased significantly for most foods post-training.
- Estimation accuracy varied considerably by food group and form.
- Amorphous food types consistently showed the highest estimation errors.
Conclusions:
- A short observational training program can enhance portion-size estimation skills in future dietitians.
- Training effectiveness is influenced by food characteristics, necessitating tailored approaches.
- Further research is needed to determine optimal training duration for skill assimilation.
