Table 2 Relative estimation error by food (N = 17) and experimental condition

Mdn

IQR

Mdn

IQR

Mdn

IQR

Mdn

IQR

Mdn

IQR

H(3)

Bread

−2.6

71.8

12.2

92.1

−17.8

61.6

−1.4

41.1

−24.9

87.1

3.25

Pasta

80.4

142.9

132.3^a

101.0

55.0^b,c

103.4

106.7^a,b

118.9

4.9^c

100.1

33.22**

Rice (medium)

17.6

81.9

38.4

57.7

−11.5

59.0

6.3

73.8

25.5

120.8

11.47

Mixed vegetables

74.2

93.6

119.3^a

109.6

49.8^b

74.9

68.5^b

112.3

72.9^b

152.3

24.01**

Potatoes

32.9

88.1

81.3^a

93.3

32.5^b,c

66.3

45.8^a,b

66.3

−11.1^c

67.8

32.30**

Lettuce

152.5

297.4

294.7^a

302.6

168.8^b

201.6

168.8^b

201.6

−55.6^c

44.4

68.96**

Strawberry

39.9

104.9

95.9^a

135.1

32.9^b,c

87.4

74.8^a,b

69.9

27.3^c

97.7

16.82*

Nectarine

−10.7

58.7

38.1^a

52.9

−29.3^b

21.2

−5.7^c

47.1

−28.8^b,c

57.4

34.84**

Apple

−12.5

48.6

11.6^a

33.5

−37.1^b

28.6

−24.0^b,c

35.7

2.0^a,c

71.4

33.39**

Steak

53.5

90.3

113.2^a

146.6

25.6^b

54.6

50.2^a,b

65.5

23.4^b

84.7

17.09*

Chicken (medium)

73.3

122.9

116.6^a

86.7

33.2^b

72.1

33.2^b

44.4

107.5^a

176.6

29.43**

Nuts & dried fruit

4.9

69.8

11.5

74.3

−4.7

71.5

−4.7

42.9

50.0

103.8

8.85

Milk

5.5

32.2

17.2^a

23.4

−9.9^b

18.8

2.1^a

36.0

13.8^a

45.5

24.50**

Grated cheese

−7.9

58.8

20.2

31.3

−26.3

46.1

−26.3

43.0

0.7

73.8

10.75

Cake

29.8

69.7

35.1^a

42.2

−13.5^b

47.6

29.8^a

62.7

21.2^a,b

148.5

21.56**

Chocolate

33.8

108.7

101.3^a

129.9

3.7^b,c

66.9

67.2^a,b

133.8

−8.5^c

76.2

22.17**

French fries (medium)

79.9

109.1

129.3^a

89.9

61.0^b

92.0

84.0^a,b

115.0

48.8^b

120.0

20.08**

All foods

44.1

69.7

87.7^a

56.1

18.9^b

50.2

44.8^b

41.9

23.5^b

79.8

28.48**