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Table 2 Test foods and self-served amounts of test foods by experimental condition

From: ServAR: An augmented reality tool to guide the serving of food

    

Real food equivalent self-served amount (g) by condition

Test Food

Average replica foods in reference serving sizea (g)

Convers-ion Factor

Real food equivalent of reference serving sizeb (g)

Control (N = 30)

Information only (N = 30)

ServAR tool (N = 30)

 

M

IQR

P

M

IQR

P

M

IQR

P

Broccoli

58.5

0.838

49.0

68.3

36.0

<.001*

59.3

21.4

.003*

58.0

19.7

<.001*

Carrots

47.2

1.100

51.9

47.6

24.2

.688

49.0

22.6

.959

61.3

17.1

.001*

Cauliflower

57.7

0.781

45.1

63.8

36.7

.001*

56.6

31.6

<.001*

49.6

13.3

.007

Green beans

56.8

0.730

41.5

51.5

26.3

.001*

48.7

24.1

.003*

48.4

12.0

<.001*

Pasta

54.2

0.834

45.2

83.2

42.1

<.001*

53.2

31.7

.005*

45.2

12.1

.765

Potato

81.7

0.907

74.1

100.9

47.2

.001*

86.6

30.4

.001*

89.8

17.7

<.001*

Kidney beans

77.2

1.087

83.9

67.1

25.0

<.001*

62.8

34.8

.003*

84.8

25.5

.719

Rice

73.2

1.813

132.7

131.0

68.9

.453

97.0

63.5

.001*

145.9

42.6

.043

Sweet corn

79.7

1.040

82.9

53.3

18.7

<.001*

53.0

32.8

<.001*

67.6

13.0

<.001*

  1. M Median, IQR Interquartile range
  2. *Significantly different; Bonferroni corrected p-value applied
  3. aAverage of triplicate weights of replica foods in the reference serving size (1/2 cup)
  4. bAs validated replica foods were used as the test foods, a real food equivalent weight needed to be calculated. Weight of average replica food serving multiplied by conversion factor to calculate weight of real food equivalent of reference serving size; Wilcoxon signed-rank test compared weight of real food equivalent in reference serving size to median real food equivalent served weight