1 The Faculty of Engineering and Science (TECH), Aalborg University, VBN2 Department of Development and Planning, The Technical Faculty of IT and Design, Aalborg University, VBN3 Aalborg University Copenhagen, The Faculty of Humanities, Aalborg University, VBN4 Meal Science & Public Health Nutrition, The Technical Faculty of IT and Design, Aalborg University, VBN
Assessment of the accuracy of self-estimated versus weighed vegetables and whole grain portions using an Intelligent Buffet at the FoodScape Lab
The aim of this study was to assess the accuracy of self-estimated vegetable and whole grain serving sizes in a self-served buffet meal. The study took place in a laboratory setting where an Intelligent Buffet was used to register the exact weight of each food type that was self-served by each participant. The initial sample consisted of 58 participants recruited from Aalborg University in Copenhagen, of which 52 participants (59% male) provided complete estimates on the weight of whole grains and 49 participants (63% male) provided complete estimates on the weight of vegetable servings in their meal. The majority of the participants were students aged 20-29 years (85% for whole grain responses and 82% for vegetable responses). Significant differences between self-estimated and actual portion size estimates were observed for both vegetables and whole grains (P < 0.001). The mean self-estimated weight of a vegetable serving was 218(±134) g compared to the mean actual weight of 74(±44) g. The mean self-estimated and mean actual weights of a whole grain serving were 36(±34) g and 10(±9) g, respectively. There was no significant correlation between self-estimated and actual weights for each food group (P > 0.05). In conclusion, the participants’ ability to accurately assess the serving size of vegetables and whole grains in a self-served meal did not correspond with the actual amount served. This may have implications for consumer interpretation of dietary recommendations used in nutrition interventions in Denmark.