Arroyo Marta, de la Pera Concepción Martinez, Ansotegui Laura, Rocandio Ana Ma
Department of Nutrition and Food Science, Faculty of Pharmacy, University of the Basque Country, Vitoria-Gasteiz, Spain.
Arch Latinoam Nutr. 2007 Jun;57(2):163-7.
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.
本研究的目的是确定一个使用真实食物的短期培训项目是否会减少他们在训练后对食物分量估计的误差。西班牙巴斯克地区大学的90名学生志愿者（年龄20.18±0.44岁）接受了观察技术培训，并在3小时的培训期间及之后进行了食物重量估计测试。该项目包括57种常见食用食物，它们呈现出各种形态（125种不同形状）。将食物重量的估计值与实际重量进行比较。通过检查所有观察者以及所有食物随时间的绝对百分比误差变化来确定培训的有效性。使用SPSS 13.0对数据进行分析。大多数食物在训练后分量误差减小。此外，他们估计的准确性因食物类别和形态而明显不同。无定形食物是在训练前后估计最不准确的食物类型。我们的研究结果表明，未来的营养师可以通过对各种食物进行直接观察来接受估计量的培训。然而，对于参与者来说，这种培训可能过于简短，以至于他们无法完全吸收应用。
