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- W124448891 abstract "The portion size of food and drink products is an important consideration when providing nutrition information for labeling purposes. No data are available on how food label indications translate into real cooking strategies. An experimental trial was performed on Chileans mothers and a relative. Participants were asked to prepare two meals with ingredients measured only with kitchen tools. Participants were randomized to two groups: one receiving information using portion size (PSG) indications and the other using “per 100 gr” (100G) indications. Subsequently, participants were interviewed with a questionnaire assessing nutritional and portioning knowledge. Actual usage of ingredients was assessed using a high-precision scale. 117 mothers and grandmothers participated. Oil usage was the same in both groups (p=0.124), for chapalele, about 4.25 g (2.975–6.481) in the 100G group and 5.56g (3.05–9.20) in the PSG group. For pasta, oil usage was 4.88g (3.08–7.75) in the 100G group and 5.35g (3.74–9.94), not resulting significantly different (p=0.425). Food label indication does not seem to influence attitudes toward the amount used for basic ingredients in cooking common traditional recipies." @default.
- W124448891 created "2016-06-24" @default.
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- W124448891 date "2013-04-01" @default.
- W124448891 modified "2023-09-27" @default.
- W124448891 title "Impact of Food Label Indications on Cooking Common Recipes: An Experimental Study on Chilean Mothers." @default.
- W124448891 doi "https://doi.org/10.1096/fasebj.27.1_supplement.124.8" @default.
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