“…Interventions to improve food portion estimation skills are clearly needed. treatment control condition (Bolland et al, 1988), measurement of solid foods improved when using measuring cups (Weber et al, 1997), and two-and three-dimensional practical measurement aids improved estimation abilities (Byrd-Bredbenner and Schwartz, 2004)], container size [estimation errors greater for amorphous foods measured in large versus small containers (Yuhas et al, 1989)], food type [amorphous foods less accurately estimated than solid foods (Rapp et al, 1986;Yuhas et al, 1989;Howat et al, 1994;Slawson and Eck, 1997) and larger improvements were observed for amorphous foods (Weber et al, 1997)] and type of assessment [fewer errors observed when food photos used by the treatment group (Howat et al, 1994)]. Limitations of this research, however, are the use of college students in nutrition classrooms (Bolland et al, 1988;Yuhas et al, 1989;Slawson and Eck, 1997) and lack of a control condition (Slawson and Eck, 1997;Byrd-Bredbenner and Schwartz, 2004).…”