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Portion size estimation in dietary assessment: a systematic review of existing tools, their strengths and limitations

Amoutzopoulos, Birdem, Page, Polly, Roberts, Caireen, Roe, Mark, Cade, Janet, Steer, Toni, Baker, Ruby, Hawes, Tabitha +3 more·2020·Nutrition Reviews
DOI 10.1093/nutrit/nuz107
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Abstract

Context: Overestimation or underestimation of portion size leads to measurement error during dietary assessment. Objective: To identify portion size estimation elements (PSEEs) and evaluate their relative efficacy in relation to dietary assessment, and assess the quality of studies validating PSEEs. Data Selection and Extraction: Electronic databases, internet sites, and cross-references of published records were searched, generating 16 801 initial records, from which 334 records were reviewed and 542 PSEEs were identified, comprising 5% 1-dimensional tools (eg, food guides), 46% 2-dimensional tools (eg, photographic atlases), and 49% 3-dimensional tools (eg, household utensils). Out of 334 studies, 21 validated a PSEE (compared PSEE to actual food amounts) and 13 compared PSEEs with other PSEEs. Conclusion: Quality assessment showed that only a few validation studies were of high quality. According to the findings of validation and comparison studies, food image–based PSEEs were more accurate than food models and household utensils. Key factors to consider when selecting a PSEE include efficiency of the PSEE and its applicability to targeted settings and populations.

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  • When photographs of foods are used in the identification of portion sizes, the respondent's ability to relate the amount consumed to that presented through an image is enhanced.

    “Thus, when photographs of foods are used in the identification of portion sizes, the respondent's ability to relate the amount consumed to that presented through an image is enhanced [53,54].”

    From The Seven Methods for the Evaluation of Nutritional Status—ABCDEFG: Narrative Review (2026) · cites this paper as [54]

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Cited by

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Authors
Amoutzopoulos, B., Page, P., Roberts, C., Roe, M., Cade, J., Steer, T., Baker, R., Hawes, T., Galloway, C., Yu, D., & Almiron-Roig, E.
Affiliations
  • MRC Elsie Widdowson Laboratory (GB)
  • European Food Information Resource (BE)
  • University of Leeds (GB)
  • Centre for Nutrition Research, University of Navarra, Pamplona, Spain
Corresponding author
Amoutzopoulos, Birdem
ORCID
Venue
Nutrition Reviews
Publisher
Oxford University Press (OUP)
Published
2020-01-30
Volume
78
Issue
11
Pages
885-900
ISSN
  • 0029-6643 (ISSN-L)
  • 1753-4887
DOI
10.1093/nutrit/nuz107
OpenAlex
W3003170534
Cited by
82
References
5
Citations by year
2026: 16 · 2025: 20 · 2024: 10 · 2023: 11 · 2022: 15 · 2021: 6 · 2020: 4
FWCI
1.02
Type
journal article
Language
en
Open access
closed
Licence
academic.oup.com/journals/pages/open_access/funder_policies/chorus/standard_publication_model (vor)
Locations
  • Nutrition Reviews (publishedVersion)
  • PubMed (publishedVersion)
  • White Rose Research Online (University of Leeds, The University of Sheffield, University of York) (acceptedVersion)
Funders
  • Medical Research Council (U105960384)
  • Centre for Nutrition Research
  • University of Navarra
Topics
  • Health Sciences › Medicine › Public Health, Environmental and Occupational Health › Nutritional Studies and Diet
  • Health Sciences › Nursing › Nutrition and Dietetics › Nutrition, Health and Food Behavior
  • Health Sciences › Medicine › Public Health, Environmental and Occupational Health › Nutrition and Health Studies
Keywords
portion size estimation, dietary assessment, measurement error, household utensils, food models, food guide
MeSH terms
Eating, Humans, Nutrition Assessment, Portion Size

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