Improving Portion-Size Estimation Using Equivalence-Based Instruction

Obesity has become a major health concern in the United States. While a number of factors can contribute to obesity, including genetics, socioeconomic status, and sedentary lifestyle, its underlying cause tends to be overconsumption. Thus interventions are needed that will teach individuals the accurate estimation of portion sizes. The current study evaluated the use of equivalence-based instruction (EBI) to teach graduate students to accurately estimate different portion sizes. Participants were directed to estimate ¼-, ½-, and 1-cup portions of various foods. EBI was implemented to teach participants the portion sizes in a measuring cup and on a plate, as well as which aid represented each portion. The results demonstrated that EBI is an effective and efficient training procedure. These findings extend the current literature on teaching individuals to accurately estimate portion sizes.