Participants are presented with an array of photographs for each food item, with each image representing an incremental increase (or decrease) in portion size. To measure ideal portion size, studies typically use a computer-based task ]. In light of the COVID-19 pandemic and the necessary suspension of face-to-face testing, the aim of this study was to pilot test the validity of an online tool to measure participants’ ideal portion size. As such, ‘ideal portion size’-an individual’s preferred portion of a food that is selected prior to a meal-has been identified as a strong predictor of actual food intake , and has been supported as a measure that captures expected differences in consumption ]. reported little difference between planned (74.2% to be eaten) and actually consumed (71.3% eaten) meal size when participants were served an ice-cream dessert. Similar results have been found when measuring intended and consumed portions in the laboratory. In a large online study, most individuals self-reported that they ‘cleared’ all foods on their plate, that they did so both when portions were self-selected and when offered fixed servings, and plate-clearing was found to have occurred most frequently when meals were planned. Ĭonsumer decisions around portion size are likely to occur before eating when planning meals. In light of increasing portion sizes in the food environment, portion size is one factor that has been highlighted as a potential contributing factor to overweight and obesity. Across studies, this effect has been shown to occur for multiple food types, in different meal settings, and irrespective of individual characteristics (e.g. Larger portions encourage greater meal consumption, with people consuming 35% more food on average when offered portions that are doubled in size ]. ‘Portion size’ is known to have an important influence on food intake. Further research is needed to validate use with comparisons to actual food intake, and future studies should consider strategies to control for potential methodological limitations of measuring portion size in an online setting. What are the implications of the feasibility findings for the design of the main study? Results support the validity of our web-based portion size selection tool to measure ideal portion size.
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Results suggested that participants’ ideal portion size-selected using a novel online portion selection tool-significantly correlated with expected satiety (as a well-established driver of ideal portion size convergent validity) and did not significantly correlate with age or BMI (as factors that have previously been found to lack a relationship with ideal portion size divergent validity). What are the key feasibility findings? Forty-eight participants completed the study and were included in data analyses. In addition, the convergent and divergent validity of such a tool was unknown. What uncertainties existed regarding the feasibility? The feasibility of a ‘continuous-scale’ assessment of portion size selection had yet to be tested for use in an online web-based survey (consisting of many images presented consecutively). Pilot results support the validity of this web-based portion size selection tool used to measure ideal portion size, though further research is needed to validate use with comparisons to actual food intake. Similarly, supporting divergent validity of this measure, ideal portion size was not significantly correlated with age ( r s = −.032) or BMI ( r s = −.111,). 480) and expected satiation ( r s = −.310) after controlling for effects of baseline hunger and fullness, consistent with past research. Supporting convergent validity of this measure, ideal portion size was significantly correlated with expected satiety ( r s =.
A non-parametric correlation matrix was used to explore associations between ideal portion size and identified predictors of food intake. They also completed measures of expected satiety and expected satiation and self-reported their age and body mass index (BMI). Using this image carousel, participants selected their ideal portion size.
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Each food was photographed in a series of different portions and loaded into an ‘image carousel’ that would allow participants to change the size of the displayed portion by moving a slider left-to-right. In an online study ( N = 48), participants responded to images of a range of foods.
Therefore, this cross-sectional study sought to pilot test the validity of a web-based tool to measure ideal portion size. However, assessments of ideal portion size have predominantly relied on laboratory-based computer tasks, limiting use online. As consumed portions are often pre-planned, ‘ideal portion size’-an individual’s preferred meal size selected prior to eating-has been identified as a strong predictor of actual consumption. Portion size is known to be a key driver of food intake.
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