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|Title:||Development of a simplified portion size selection task||Authors:||Pink, Aimee E.
Cheon, Bobby Kyungbeom
|Keywords:||Social sciences::Psychology||Issue Date:||2021||Source:||Pink, A. E. & Cheon, B. K. (2021). Development of a simplified portion size selection task. Foods, 10(5), 1121-. https://dx.doi.org/10.3390/foods10051121||Journal:||Foods||Abstract:||Portion size is an important determinant of energy intake and the development of easy to use and valid tools for measuring portion size are required. Standard measures, such as ad libitum designs and currently available computerized portion selection tasks (PSTs), have several limitations including only being able to capture responses to a limited number of foods, requiring participants' physical presence and logistical/technical demands. The objective of the current study was to develop and test robust and valid measures of portion size that can be readily prepared by researchers and be reliably utilized for remote online data collection. We developed and tested two simplified PSTs that could be utilized online: (1) portion size images presented simultaneously along a horizontal continuum slider and (2) multiple-choice images presented vertically. One hundred and fifty participants (M = 21.35 years old) completed both simplified PSTs, a standard computerized PST and a series of questionnaires of variables associated with portion size (e.g., hunger, food item characteristics, Three Factor Eating Questionnaire). We found average liking of foods was a significant predictor of all three tasks and cognitive restraint also predicted the two simplified PSTs. We also found significant agreement between the standard PST and estimated portion sizes derived from the simplified PSTs when accounting for average liking. Overall, we show that simplified versions of the standard PST can be used online as an analogue of estimating ideal portion size.||URI:||https://hdl.handle.net/10356/152946||ISSN:||2304-8158||DOI:||10.3390/foods10051121||DOI (Related Dataset):||10.21979/N9/JVOO9A||Rights:||© 2021 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https:// creativecommons.org/licenses/by/ 4.0/).||Fulltext Permission:||open||Fulltext Availability:||With Fulltext|
|Appears in Collections:||SSS Journal Articles|
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