Reliability and validity of food portion size estimation from images using manual flexible digital virtual meshes

Abstract Objective The eButton takes frontal images at 4s intervals throughout the day. A three-dimensional manually administered wire mesh procedure has been developed to quantify portion sizes from the two-dimensional images. The present paper reports a test of the inter-rater reliability and validity of use of the wire mesh procedure. Design Seventeen foods of diverse shapes and sizes served on plates, bowls and cups were selected to rigorously test the portion assessment procedure. A dietitian not involved in inter-rater reliability assessment used standard cups to independently measure the quantities of foods to generate the ‘true’ value for a total of seventy-five ‘served’ and seventy-five smaller ‘left’ images with diverse portion sizes. Setting The images appeared on the computer to which the digital wire meshes were applied. Subjects Two dietitians and three engineers independently estimated portion size of the larger (‘served’) and smaller (‘left’) images for the same foods. Results The engineers had higher reliability and validity than the dietitians. The dietitians had lower reliabilities and validities for the smaller more irregular images, but the engineers did not, suggesting training could overcome this limitation. The lower reliabilities and validities for foods served in bowls, compared with plates, suggest difficulties with the curved nature of the bowls. Conclusions The wire mesh procedure is an important step forward in quantifying portion size, which has been subject to substantial self-report error. Improved training procedures are needed to overcome the identified problems.

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Accuracy of estimates of food portion size using food photographs – the importance of using age-appropriate tools

Public Health Nutrition ◽

10.1079/phn2005872 ◽

2006 ◽

Vol 9 (4) ◽

pp. 509-514 ◽

Cited By ~ 76

Author(s):

Emma Foster ◽

John NS Matthews ◽

Michael Nelson ◽

Julie M Harris ◽

John C Mathers ◽

...

Keyword(s):

Original Data ◽

Portion Size ◽

Size Estimation ◽

Average Accuracy ◽

Portion Sizes ◽

Food Portion ◽

Age Appropriate ◽

Portion Size Estimation ◽

Size Estimates ◽

Food Portion Size

AbstractBackgroundIn order to obtain a measure of nutrient intake, a measure or estimate of the amount of food consumed is required. Weighing foods imposes a large burden on subjects, often resulting in underreporting. Tools are available to assist subjects in providing an estimate of portion size and these include food photographs. The application of these tools in improving portion size estimation by children has not been investigated systematically.ObjectivesTo assess the accuracy with which children are able to estimate food portion sizes using food photographs designed for use with adults, and to determine whether the accuracy of estimates is improved when age-appropriate portion size photographs are provided.DesignOriginal data from three separate studies, on the accuracy of portion size estimates by adults using food photographs, by children using adult photographs and by children using age-appropriate photographs, are analysed and compared.SubjectsOne hundred and thirty-five adults aged 18 to 90 years and 210 children aged 4 to 11 years.ResultsChildren's estimates of portion sizes using age-appropriate food photographs were significantly more accurate (an underestimate of 1% on average) than estimates using photographs designed for use with adults (an overestimate of 45% on average). Accuracy of children's estimates of portion size using age-appropriate photographs was not significantly different from that of adults. Children overestimated a food's weight by 18% on average and adults underestimated by 5%.ConclusionsProviding children with food photographs depicting age-appropriate portion sizes greatly increases the accuracy of portion size estimates compared with estimates using photographs designed for use with adults.

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Accuracy in the estimation of children's food portion sizes against a food picture book by parents and early educators

Journal of Nutritional Science ◽

10.1017/jns.2018.26 ◽

2018 ◽

Vol 7 ◽

Cited By ~ 6

Author(s):

Kaija Nissinen ◽

Liisa Korkalo ◽

Henna Vepsäläinen ◽

Päivi Mäkiranta ◽

Leena Koivusilta ◽

...

Keyword(s):

Picture Book ◽

Portion Size ◽

Cottage Cheese ◽

Accurate Estimation ◽

Food Groups ◽

Size Estimation ◽

Fresh Vegetables ◽

Portion Sizes ◽

Food Portion ◽

Food Portions

AbstractValidated methodological aids for food quantification are needed for the accurate estimation of food consumption. Our objective was to assess the validity of an age-specific food picture book, which contains commonly eaten foods among Finnish children, for parents and early educators in estimating food portion sizes. The food picture book was developed to assist in portion size estimation when filling in food records in the Increased health and wellbeing in preschools (DAGIS) study. All ninety-five food pictures in the book, each containing three or four different portion sizes, were evaluated at real-time sessions. Altogether, seventy-three parents and 107 early educators or early education students participated. Each participant evaluated twenty-three or twenty-four portions by comparing presented pre-weighed food portions against the corresponding picture from the food picture book. Food portions were not consumed by participants. The total proportion of correct estimations varied from 36 % (cottage cheese) to 100 % (fish fingers). Among the food groups, nearly or over 90 % of the estimations were correct for bread, pastries and main courses (‘piece products’ such as meatballs and chicken nuggets). Soups, porridges, salads and grated and fresh vegetables were least correctly estimated (<65 % correct estimations). There were small differences in evaluations of berries and fresh fruits, warm vegetables and pastries between the parents and early educators, but other estimations were mostly similar. The children's food picture book was found to be a useful aid for the estimation of food portion sizes. Parents and early educators evaluated the portion sizes with similar accuracy.

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Food photographs in nutritional surveillance: errors in portion size estimation using drawings of bread and photographs of margarine and beverages consumption

British Journal Of Nutrition ◽

10.1017/s0007114510004551 ◽

2010 ◽

Vol 105 (7) ◽

pp. 1073-1083 ◽

Cited By ~ 24

Author(s):

Willem De Keyzer ◽

Inge Huybrechts ◽

Mieke De Maeyer ◽

Marga Ocké ◽

Nadia Slimani ◽

...

Keyword(s):

Estimation Error ◽

Portion Size ◽

Size Estimation ◽

Specific Context ◽

Estimation Errors ◽

Food Consumption Survey ◽

Portion Sizes ◽

Nutritional Surveillance ◽

Study Population ◽

Portion Size Estimation

Food photographs are widely used as instruments to estimate portion sizes of consumed foods. Several food atlases are available, all developed to be used in a specific context and for a given study population. Frequently, food photographs are adopted for use in other studies with a different context or another study population. In the present study, errors in portion size estimation of bread, margarine on bread and beverages by two-dimensional models used in the context of a Belgian food consumption survey are investigated. A sample of 111 men and women (age 45–65 years) were invited for breakfast; two test groups were created. One group was asked to estimate portion sizes of consumed foods using photographs 1–2 d after consumption, and a second group was asked the same after 4 d. Also, real-time assessment of portion sizes using photographs was performed. At the group level, large overestimation of margarine, acceptable underestimation of bread and only small estimation errors for beverages were found. Women tended to have smaller estimation errors for bread and margarine compared with men, while the opposite was found for beverages. Surprisingly, no major difference in estimation error was found after 4 d compared with 1–2 d. Individual estimation errors were large for all foods. The results from the present study suggest that the use of food photographs for portion size estimation of bread and beverages is acceptable for use in nutrition surveys. For photographs of margarine on bread, further validation using smaller amounts corresponding to actual consumption is recommended.

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An evaluation of portion size estimation aids: precision, ease of use and likelihood of future use

Public Health Nutrition ◽

10.1017/s1368980016000082 ◽

2016 ◽

Vol 19 (13) ◽

pp. 2377-2387 ◽

Cited By ~ 16

Author(s):

Gemma P Faulkner ◽

M Barbara E Livingstone ◽

L Kirsty Pourshahidi ◽

Michelle Spence ◽

Moira Dean ◽

...

Keyword(s):

Narrow Range ◽

Ease Of Use ◽

Portion Size ◽

Size Estimation ◽

Portion Sizes ◽

Males And Females ◽

Portion Size Estimation ◽

Serving Sizes ◽

Grain Foods ◽

Median Rating

AbstractObjectiveThe present study aimed to evaluate the precision, ease of use and likelihood of future use of portion size estimation aids (PSEA).DesignA range of PSEA were used to estimate the serving sizes of a range of commonly eaten foods and rated for ease of use and likelihood of future usage.SettingFor each food, participants selected their preferred PSEA from a range of options including: quantities and measures; reference objects; measuring; and indicators on food packets. These PSEA were used to serve out various foods (e.g. liquid, amorphous, and composite dishes). Ease of use and likelihood of future use were noted. The foods were weighed to determine the precision of each PSEA.SubjectsMales and females aged 18–64 years (n 120).ResultsThe quantities and measures were the most precise PSEA (lowest range of weights for estimated portion sizes). However, participants preferred household measures (e.g. 200 ml disposable cup) – deemed easy to use (median rating of 5), likely to use again in future (all scored either 4 or 5 on a scale from 1=‘not very likely’ to 5=‘very likely to use again’) and precise (narrow range of weights for estimated portion sizes). The majority indicated they would most likely use the PSEA preparing a meal (94 %), particularly dinner (86 %) in the home (89 %; all P<0·001) for amorphous grain foods.ConclusionsHousehold measures may be precise, easy to use and acceptable aids for estimating the appropriate portion size of amorphous grain foods.

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Children's estimates of food portion size: the development and evaluation of three portion size assessment tools for use with children

British Journal Of Nutrition ◽

10.1017/s000711450779390x ◽

2007 ◽

Vol 99 (1) ◽

pp. 175-184 ◽

Cited By ~ 58

Author(s):

E. Foster ◽

J. N. S. Matthews ◽

J. Lloyd ◽

L. Marshall ◽

J. C. Mathers ◽

...

Keyword(s):

Dietary Intake ◽

Real Life ◽

Assessment System ◽

Portion Size ◽

Assessment Tools ◽

Size Estimation ◽

School Food ◽

Portion Sizes ◽

Real Life Situation ◽

Portion Size Estimation

A number of methods have been developed to assist subjects in providing an estimate of portion size but their application in improving portion size estimation by children has not been investigated systematically. The aim was to develop portion size assessment tools for use with children and to assess the accuracy of children's estimates of portion size using the tools. The tools were food photographs, food models and an interactive portion size assessment system (IPSAS). Children (n 201), aged 4–16 years, were supplied with known quantities of food to eat, in school. Food leftovers were weighed. Children estimated the amount of each food using each tool, 24 h after consuming the food. The age-specific portion sizes represented were based on portion sizes consumed by children in a national survey. Significant differences were found between the accuracy of estimates using the three tools. Children of all ages performed well using the IPSAS and food photographs. The accuracy and precision of estimates made using the food models were poor. For all tools, estimates of the amount of food served were more accurate than estimates of the amount consumed. Issues relating to reporting of foods left over which impact on estimates of the amounts of foods actually consumed require further study. The IPSAS has shown potential for assessment of dietary intake with children. Before practical application in assessment of dietary intake of children the tool would need to be expanded to cover a wider range of foods and to be validated in a ‘real-life’ situation.

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The Inter-Rater Reliability and Validity of the Italian Translation of the Structured Clinical Interview for DSM-5 Alternative Model for Personality Disorders Module I and Module II: A Preliminary Report on Consecutively Admitted Psychotherapy Outpatients

Journal of Personality Disorders ◽

10.1521/pedi_2020_34_511 ◽

2020 ◽

Vol 34 (Supplement C) ◽

pp. 95-123

Author(s):

Antonella Somma ◽

Serena Borroni ◽

Giulia Gialdi ◽

Davide Carlotta ◽

Laura Emanuela Giarolli ◽

...

Keyword(s):

Personality Disorders ◽

Alternative Model ◽

Convergent Validity ◽

Clinical Utility ◽

Reliability And Validity ◽

Clinical Interview ◽

Self Report ◽

Rater Reliability ◽

Personality Functioning ◽

Dsm 5

To evaluate the reliability and convergent validity of the Structured Clinical Interview for DSM-5 Alternative Model for Personality Disorders (SCID-5-AMPD) Module I and Module II, 88 adult psychotherapy participants were administered the Italian translations of the SCID-5-AMPD Module I and Module II, Level of Personality Functioning Scale-Brief Form (LPFS-BF), Level of Personality Functioning Scale-Self Report (LPFS-SF), Personality Inventory for DSM-5 (PID-5), Personality Diagnostic Questionnaire-4+ (PDQ-4+), and Structured Clinical Interview for DSM-5 Personality Disorders (SCID-5-PD) relying on a Williams crossover design. SCID-5-AMPD Module I and Module II showed excellent inter-rater reliability. In terms of convergent validity, meaningful associations were observed between SCID-5-AMPD Module I scores and self-report measures of Criterion A; similarly, SCID-5-AMPD Module II trait scores were meaningfully related to PID-5 trait scores. As a whole, our preliminary findings supported the clinical utility of DSM-5 AMPD.

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Feasibility of Reviewing Digital Food Images for Dietary Assessment among Nutrition Professionals

Nutrients ◽

10.3390/nu10080984 ◽

2018 ◽

Vol 10 (8) ◽

pp. 984 ◽

Cited By ~ 10

Author(s):

Ayob Ainaa Fatehah ◽

Bee Koon Poh ◽

Safii Nik Shanita ◽

Jyh Eiin Wong

Keyword(s):

Dietary Assessment ◽

Portion Size ◽

Size Estimation ◽

Online Questionnaire ◽

Actual Weight ◽

Percentage Difference ◽

Portion Sizes ◽

Food Images ◽

Portion Size Estimation ◽

Nutrition Professionals

Validity of image-assisted and image-based dietary assessment methods relies on the accuracy of portion size estimation based on food images. However, little is known on the ability of nutrition professionals in assessing dietary intake based on digital food images. This study aims to examine the ability of nutrition professionals in reviewing food images with regard to food item identification and portion size estimation. Thirty-eight nutritionists, dietitians, and nutrition researchers participated in this study. Through an online questionnaire, participants’ accuracy in identifying food items and estimating portion sizes of two sets of digital food images presenting a meal on a plate (Image PL) and in a bowl (Image BW) were tested. Participants reported higher accuracy in interpreting Image BW compared to Image PL, both in terms of accuracy in food identification (75.3 ± 17.6 vs. 68.9 ± 17.1%) and percentage difference in portion size estimation (44.3 ± 16.6 vs. 47.6 ± 21.2%). Weight of raw vegetables was significantly underestimated (−45.1 ± 22.8% vs. −21.2 ± 37.4%), while drink was significantly overestimated (40.1 ± 45.8% vs. 26.1 ± 32.2) in both images. Less than one-third of the participants estimated portion size within 10% of actual weight for Image PL (23.7%) and Image BW (32.3%). Accuracy of nutrition professionals in reviewing food images could be further improved with training on better perception of portion sizes from images.

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Preference, Expected Burden, and Willingness to Use Digital and Traditional Methods to Assess Food and Alcohol Intake

Nutrients ◽

10.3390/nu13103340 ◽

2021 ◽

Vol 13 (10) ◽

pp. 3340

Author(s):

Christoph Höchsmann ◽

Nicole Fearnbach ◽

James L. Dorling ◽

Tera L. Fazzino ◽

Candice A. Myers ◽

...

Keyword(s):

Alcohol Intake ◽

Online Survey ◽

Reliability And Validity ◽

Portion Size ◽

Size Estimation ◽

Strong Correlations ◽

Food Records ◽

High Preference ◽

Willingness To Use ◽

Portion Size Estimation

We conducted an online survey to examine the preference, expected burden, and willingness of people to use four different methods of assessing food and alcohol intake such as food/drink record, 24-h recall, Remote Food Photography Method© (RFPM, via SmartIntake® app), and a novel app (PortionSize®) that allows the in-app portion size estimation of foods/drinks by the user. For food (N = 1959) and alcohol (N = 466) intake assessment, 67.3% and 63.3%, respectively, preferred the RFPM/SmartIntake®, 51.9% and 53.4% preferred PortionSize®, 48.0% and 49.3% the food records, and 32.9% and 33.9% the 24-h recalls (difference in preference across all methods was p < 0.001 for food and alcohol intake). Ratings of burden and preference of methods were virtually superimposable, and we found strong correlations between high preference and low expected burden for all methods (all ρ ≥ 0.82; all p < 0.001). Willingness (mean (SD)) to use the RFPM/SmartIntake® (food: 6.6 (2.0); alcohol: 6.4 (2.4)) was greater than PortionSize® (food: 6.0 (2.2); alcohol: 6.0 (2.4); all p < 0.001) and 24-h recalls (food: 6.1 (2.2); alcohol: 5.7 (2.7); p < 0.001), but not different from food records (food: 6.6 (2.0); alcohol: 6.5 (2.3); all p ≥ 0.33). Our results can be used in conjunction with existing data on the reliability and validity of these methods in order to inform the selection of methods for the assessment of food and alcohol intake.

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Simple methods to obtain a food listing and portion size distribution estimates for use in semi-quantitative dietary assessment methods

10.1101/637025 ◽

2019 ◽

Author(s):

Christine Hotz ◽

Lubowa Abdelrahman

Keyword(s):

Size Distribution ◽

Dietary Assessment ◽

Estimation Method ◽

Portion Size ◽

Size Estimation ◽

Dietary Assessment Methods ◽

Portion Sizes ◽

Survey Population ◽

24 Hour Recall ◽

Portion Size Estimation

AbstractSemi-quantitative dietary assessment methods are frequently used in low income countries, and the use of photographic series for portion size estimation is gaining popularity. However, when adequate data on commonly consumed foods and portion sizes are not available to design these tools, alternative data sources are needed. This study aimed to develop and test methods to: (i) identify foods likely to be consumed in a study population in rural Uganda, and; (ii) to derive distributions of portion sizes for common foods and dishes. A process was designed to derive detailed food and recipe lists using guided group interviews with women from the survey population, including a ranking for the likelihood of foods being consumed. A rapid recall method to estimate portion sizes using direct weight by a representative sample of the survey population was designed and implemented. Results were compared to data from a 24 hour dietary recall. Of the 82 food items reported in the 24 hour recall survey, 87% were among those ranked with a high or medium likelihood of being consumed and accounted for 95% of kilocalories. Of the most frequently reported foods in the 24 hour recall, portion sizes for many (15/25), but not all foods did not differ significantly (p<0.05) from those in the portion size estimation method. The percent of portion sizes reported in the 24 hour recall between the 5th and 95th percentiles determined by the portion size distribution estimation method ranged from a low of 18% up to 100%. In conclusion, a simple food listing and ranking method effectively identified foods most likely to occur in a dietary survey. A simple method to obtain reliable portion size distributions was effective for many foods, while the approach for others should be modified. These methods are an improvement on those in current use.

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