2006 Student Research Conference:
19th Annual Student Research Conference

Human Potential and Performance

Comparison of Serving Size Measurement Perception in Nutrition and Non-Nutrition Students
Emily K. Turner* and Christie Carbery
Dr. Jerry Mayhew and Ms. Elizabeth Jorn, Faculty Mentors

This study examined the ability of college students to accurately estimate serving sizes for liquid, meat, and pasta. In addition, it compared the differences between participants who had taken a college nutrition course (NUT, n = 65) and those who had not (NON, n = 11). Participants were randomly assigned to pour, spoon, and lay out one serving of apple juice, pasta, and lunch meat, respectively. The items were then measured and compared to standard serving sizes published on the item packages to determine the accuracy of participants’ estimates. Participants significantly differed in their estimation of juice serving sizes, with the NUT underestimating by 4.1% and the NON overestimating by 20%. Both groups significantly underestimated meat serving sizes by 62% in NUT and 67% in NON and overestimated pasta serving sizes (16% and 30%, respectively), but only the NUT group’s overestimation of 16% was significant.

Keywords: nutrition, serving size, health, portion size

Topic(s):Exercise Science

Presentation Type: Poster

Session: 60-23
Location: OP Lobby and Atrium
Time: 4:15

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