OBJECTIVE: Individuals' perceptions of portion size have not been examined with respect to
body mass index (BMI; calculated as kg/m2), food form, food macronutrient, or food-energy
density. The primary objective of this investigation was to evaluate the characteristics
surrounding college students' perception of typical portions of real food items. DESIGN: This
study was designed as a quasi-experiment with independent repeated measures of food
form (amorphous, solid, liquid), food macronutrient content (low carbohydrate, high …