ArticleFrontiers in nutrition2018
The Development and Validation of Food Atlas for Portion Size Estimation in the Balkan Region.
Article in Frontiers in nutrition, 2018. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 30 papers.
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Who cites it
30 citing papers in PubMed.
- Is There a Link between Zinc Intake and Status with Plasma Fatty Acid Profile and Desaturase Activities in Dyslipidemic Subjects?Nutrients · 2019Trial
- Development and Validation of a Photographic Food Atlas for Portion Size Estimation and Educational Use in Türkiye.Journal of human nutrition and dietetics : the official journal of the British Dietetic Association · 2026Article
- Development and validation of a photographic food atlas for portion size estimation in Singapore.Frontiers in nutrition · 2026Article
- Development of an open-access food atlas with nutrient composition and recipes in Argentina: The Smart24Food Atlas.PloS one · 2026Article
- Digital Mapping of Central Asian Foods: Towards a Standardized Visual Atlas for Nutritional Research.Nutrients · 2025Article
- Portion Estimation, Satiety Perception and Energy Intake Following Different Breakfast Portion Sizes in Healthy Adults.Nutrition bulletin · 2025Article
- Energy and Macronutrient Dietary Intakes of Vegetarian and Semi-Vegetarian Serbian Adults: Data from the EFSA EU Menu Food Consumption Survey (2017-2022).Foods (Basel, Switzerland) · 2025Article
- Energy and Macronutrient Dietary Intakes of Serbian Adults 18-64 Years Old: EFSA EU Menu Food Consumption Survey in Serbia (2017-2022).Foods (Basel, Switzerland) · 2025Article
- Article
- Exploring dietitians' views on digital nutrition educational tools in Malaysia: a qualitative study.Nutrition research and practice · 2024Article
- Validity and Reproducibility of a Semiquantitative Food Frequency Questionnaire and Food Picture Book in Nigeria.Current developments in nutrition · 2024Article
- Comprehensive global review and methodological framework for developing food atlases.Frontiers in nutrition · 2024Review
- Exposure to Phosphates and Nitrites through Meat Products: Estimation of the Potential Risk to Pregnant Women.Nutrients · 2023Article
- Dietary Intake of Salt from Meat Products in Serbian Population.International journal of environmental research and public health · 2023Article
- Associations of fatty acids composition and estimated desaturase activities in erythrocyte phospholipids with biochemical and clinical indicators of cardiometabolic risk in non-diabetic Serbian women: the role of level of adiposity.Frontiers in nutrition · 2023Article
- Empowering frail older adults: multicomponent elastic-band exercises and BCAA supplementation unleash physical health and preserve haematological biomarkers.Frontiers in sports and active living · 2023Article
- Magnesium supplementation and iron status among female students: The intervention study.Journal of medical biochemistry · 2022Article
- Article
- Development of a Digital Photographic Food Atlas as a Portion Size Estimation Aid in Japan.Nutrients · 2022Article
- The Intake of Phosphorus and Nitrites through Meat Products: A Health Risk Assessment of Children Aged 1 to 9 Years Old in Serbia.Nutrients · 2022Article
Corrections and comments
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Authors and funding
5 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Assessment of portion sizes is an important factor for the accuracy of food consumption surveys. The objective of this study was to develop and validate a food atlas of commonly consumed foods in the Balkan region in order to improve the accuracy of portion size estimation for food consumption surveys. A list of 135 foods and their portion sizes was based on previously conducted food consumption surveys in this region. Food was cooked, measured and served in three or four portion sizes right before being photographed. A validation study was conducted through the visual perception method. Without receiving training on usage of the food picture book, participants were asked to evaluate two portion sizes of 20 selected foods by comparison with a photo series of each food. Portion sizes were evaluated by 18 nutrition professionals and 17 lay individuals who had no nutritional education. Mean differences and the standard deviations of the mean differences (SD) between the portions estimated by each participant and the served portion were calculated. The percentages of participants who selected the correct, adjacent or distant portion size also were calculated. The number of food items that were quantified within the predefined acceptable range (i.e., mean difference < ∣ 0·7 ∣ and
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