Document Type

Student Presentation

Presentation Date


Faculty Sponsor

Mary Pritchard


Objective: With an increasing dinner plate and portion sizes, a better understanding of self-serving food behaviors is needed to help individuals develop and maintain healthy eating habits. The goal of this project is to educate students on the Delboeuf Illusion to increase self-efficacy and minimize over-serving food to oneself.

Method: This project examines four aspects of self-serving behaviors of college students by using pre- and post-test measurements. An understanding of the difference between a serving and a portion, and daily-recommended servings, is evaluated. Knowledge of food serving equivalencies to common, everyday objects is reviewed. The influence of the Delboeuf Illusion is measured. Confidence of dishing up an appropriate serving of food to oneself is also measured.

Results: Anticipated findings will include significant increases of knowledge of food serving equivalencies and the Delboeuf Illusion, and modest increases in food groups and servings.

Conclusion: Providing education on the influence of visual illusions and common-object equivalencies for appropriate serving sizes will help increase self-efficacy regarding self-served foods.

Included in

Public Health Commons