OBJECTIVE: To compare portion size (PS) estimates, perceived energy density (ED) and
anticipated consumption guilt (ACG) for healthier vs standard foods. METHODS: Three pairs …

ObjectiveTo assess Australian consumers' perception of portion size of fast-food items and
their ability to estimate energy content. DesignCross-sectional computer-based survey …

Estimating how much is appropriate to consume can be difficult, especially for foods
presented in multiple units, those with ambiguous energy content and for snacks. This study …

Individuals make dietary choices each time they consume food or drink, and assign labels to
each item, such as un/healthy, high/low in calories, high/low in nutrients. These labels are …

The purpose of this study was to test a comprehensive model of meal portion size
determinants consisting of sociodemographic, psychological and food-related variables …

Two-hundred and ninety-three UK consumers completed a questionnaire eliciting estimates
of fat content (as a percentage of energy) of 24 common foods, along with information on …

This study examines the influence of labelling and packaging strategies on perceived
product health and overall attitudes to low-fat products in the field of healthy food claims …

Energy intake can be accurately estimated if people can make accurate estimates of the
portion sizes of common foods and their energy content. A study aimed at determining what …

Nutrition labelling is an important strategic approach for encouraging consumers to make
healthier food choices. The availability of highly palatable foods labelled as 'low fat or …

Background As part of efforts to address high levels of overweight and obesity, the provision
of nutrition information (eg, through nutrition labels and nutrition claims) on food packages …