Yuhas J A, Bolland J E, Bolland T W
School of Home Economics, College of Health and Human Services, Ohio University, Athens 45701.
J Am Diet Assoc. 1989 Oct;89(10):1473-7.
Students in a large introductory nutrition course were divided into two groups, one that received training on estimating food quantities and one that received no instruction. Training consisted of 10-minute sessions in which 76 subjects (in groups of 10) passed around and viewed food models labeled with their portion sizes while one of the investigators verbally indicated the quantities. Immediately following instruction, the trained subjects individually estimated portion sizes of one of four displays of six foods: two solids (meat loaf and fish), two liquids (milk and soup), and two amorphous items (spaghetti and apple sauce). The second group of subjects, who had received no training, also estimated the same portion sizes of the same foods in the same displays. The four displays were set up in separate rooms, with the same foods and portion sizes in each, but different container size combinations were used (smaller vs. larger containers). Both training and type of food had a significant effect; training improved estimations, and, in general, solids were better estimated than liquids, which were better estimated than amorphous items. Although results were mixed, women tended to estimate more accurately than men. There was some tendency for estimates to be more accurate when made for foods in small containers. The authors conclude that a training session enhances the accuracy of individuals estimating food quantity and that accuracy of estimates differs for different food types.
在一门大型营养学入门课程中，学生被分成两组，一组接受了估算食物量的培训，另一组未接受任何指导。培训由10分钟的课程组成，在课程中，76名受试者（每10人一组）传阅并查看标有份量大小的食物模型，同时一名研究人员口头说明数量。培训结束后，接受培训的受试者立即单独估算六种食物的四种展示中的一种的份量大小：两种固体食物（肉饼和鱼）、两种液体食物（牛奶和汤）以及两种无定形食物（意大利面和苹果酱）。第二组未接受培训的受试者也对相同展示中的相同食物的相同份量大小进行了估算。四种展示设置在不同的房间里，每种展示中的食物和份量大小相同，但使用了不同的容器尺寸组合（较小容器与较大容器）。培训和食物类型都有显著影响；培训提高了估算能力，总体而言，固体食物的估算比液体食物更好，液体食物的估算又比无定形食物更好。尽管结果不一，但女性的估算往往比男性更准确。对于小容器中的食物进行估算时，存在一些估算更准确的趋势。作者得出结论，一次培训课程提高了个人估算食物量的准确性，并且不同食物类型的估算准确性存在差异。
