Anoak estimatzerakoan doitasun maila: elikagaien formek duten eragina

Ansótegui Alday, Laura
; Arroyo Izaga, Marta
; García Bediaga, Naiara
; Martínez de la Pera, Concepción
; Rocandio Pablo, Ana María

Publication year:

2009

Publication place:

Donostia-San Sebastián

ISSN:

1989-2012

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Summary

The aim of this research is to establish, after a training programme, the influence which the shape of food has when it comes to calculating portions. The ; foods estimated with the least precision were the amorphous foods both before and ; after training. Errors committed in the estimation were reduced after the training, both in solid and liquid foods, although some months later these errors increased.