Ayala Guadalupe Xochitl
Department of Health Behavior and Health Education, University of North Carolina at Chapel Hill, NC 27599-7440, USA.
Health Educ Res. 2006 Feb;21(1):133-45. doi: 10.1093/her/cyh049. Epub 2005 Aug 12.
The ability to accurately estimate and measure food portion sizes is important for preventing and treating obesity. This study describes the development, implementation and evaluation of a group- versus computer-based intervention to improve food portion estimation abilities using real food and food models. A convenience sample of 76 women was randomly assigned to one of three conditions: computer training, group training or a waitlist control condition. Assessments at baseline and 2 weeks post-intervention included portion size testing using real foods and food models, self-efficacy for judging portion sizes and using measuring utensils, and knowledge of portion information. At baseline, greater estimation errors were observed for amorphous foods. No group by time interaction was observed on estimation of real foods; however, both the computer and group training resulted in significant improvements in estimating the size of food models, greater self-efficacy for judging portion sizes and more accurate knowledge of portion information compared with the control condition. Process measures indicated that the group training was deemed more helpful and more personally relevant to the participants.
准确估计和测量食物份量的能力对于预防和治疗肥胖症至关重要。本研究描述了一项基于小组与基于计算机的干预措施的开发、实施和评估，该措施使用真实食物和食物模型来提高食物份量估计能力。76名女性的便利样本被随机分配到三种条件之一：计算机培训、小组培训或等待名单对照条件。干预前基线和干预后2周的评估包括使用真实食物和食物模型进行份量测试、判断份量和使用量具的自我效能感以及份量信息知识。在基线时，无定形食物的估计误差更大。在真实食物估计方面未观察到组间与时间的交互作用；然而，与对照条件相比，计算机培训和小组培训均导致在估计食物模型大小方面有显著改善、判断份量的自我效能感更高以及份量信息知识更准确。过程指标表明，小组培训被认为对参与者更有帮助且更具个人相关性。
