PMID- 34070072
OWN - NLM
STAT- PubMed-not-MEDLINE
LR  - 20210615
IS  - 2304-8158 (Print)
IS  - 2304-8158 (Electronic)
IS  - 2304-8158 (Linking)
VI  - 10
IP  - 5
DP  - 2021 May 18
TI  - Development of a Simplified Portion Size Selection Task.
LID - 10.3390/foods10051121 [doi]
LID - 1121
AB  - 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.
FAU - Pink, Aimee E
AU  - Pink AE
AUID- ORCID: 0000-0003-1516-7922
AD  - School of Social Sciences, Nanyang Technological University, Singapore 639818, 
      Singapore.
AD  - Department of Psychology, Swansea University, Swansea SA2 8PP, UK.
FAU - Cheon, Bobby K
AU  - Cheon BK
AUID- ORCID: 0000-0001-6815-619X
AD  - School of Social Sciences, Nanyang Technological University, Singapore 639818, 
      Singapore.
AD  - Singapore Institute for Clinical Sciences, A*STAR, Singapore 117599, Singapore.
LA  - eng
GR  - M4081643/Nanyang Technological University/
GR  - 2018-T1-002-024/Ministry of Education - Singapore/
PT  - Journal Article
DEP - 20210518
PL  - Switzerland
TA  - Foods
JT  - Foods (Basel, Switzerland)
JID - 101670569
PMC - PMC8158092
OTO - NOTNLM
OT  - cognitive restraint
OT  - food characteristics
OT  - liking
OT  - online research
OT  - portion selection task
OT  - portion size
COIS- The authors declare no conflict of interest. The funders had no role in the 
      design of the study; in the collection, analyses, or interpretation of data; in 
      the writing of the manuscript, or in the decision to publish the results. Any 
      opinions, findings, and conclusions or recommendations expressed in this material 
      are those of the authors and do not reflect the views of the A*STAR.
EDAT- 2021/06/03 06:00
MHDA- 2021/06/03 06:01
PMCR- 2021/05/18
CRDT- 2021/06/02 01:27
PHST- 2021/04/08 00:00 [received]
PHST- 2021/05/11 00:00 [revised]
PHST- 2021/05/12 00:00 [accepted]
PHST- 2021/06/02 01:27 [entrez]
PHST- 2021/06/03 06:00 [pubmed]
PHST- 2021/06/03 06:01 [medline]
PHST- 2021/05/18 00:00 [pmc-release]
AID - foods10051121 [pii]
AID - foods-10-01121 [pii]
AID - 10.3390/foods10051121 [doi]
PST - epublish
SO  - Foods. 2021 May 18;10(5):1121. doi: 10.3390/foods10051121.