Food Portioning is a method within the domain of meal planning that specifies the quantitative allocation of food items to individual servings, distinguishing itself from related practices by its focus on standardized or controlled amounts to achieve nutritional balance, energy management, or dietary adherence.
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1.5K
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103
Authors
37
Institutions
Publications per year
2017–2026
10
Parents
Publications
29
Bowes and Church's food values of portions commonly used
Susan A. Jebb · Clinical Nutrition · 1994 · 290 citations
Bowes and Churchs food values of portions commonly used.
Jean A.T. Pennington · 1998 · 167 citations
Machiel J. Reinders, Marlijn Huitink, S. Dijkstra et al. · International Journal of Behavioral Nutrition and Physical Activity · 2017 · 90 citations · Full text
1–5 of 29
Authors
103
- BJ
4
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- LS
3
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- JM
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- PJ
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- CA
2
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1–5 of 103
Institutions
37
Pennsylvania State University
State College, United States
4 h-index
13 publications
479 citations
University of Bristol
Bristol, United Kingdom
4 h-index
19 publications
786 citations
Université de Montréal
Montreal, Canada
1 h-index
1 publications
62 citations
Personal Improvement Computer Systems
Reston, United States
1 h-index
4 publications
120 citations
University of Liverpool
Liverpool, United Kingdom
1 h-index
3 publications
123 citations
Brigham Young University
Provo, United States
1 h-index
2 publications
50 citations
Institut Universitaire de Gériatrie de Montréal
Montreal, Canada
1 h-index
2 publications
124 citations
Utrecht University
Utrecht, The Netherlands
1 h-index
1 publications
66 citations
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Venues
- Appetite
7 publications · 186 citations
7
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- Journal of the American Dietetic Association
JADA · 3 publications · 127 citations
3
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- Journal of Nutrition
JN · 2 publications · 31 citations
2
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- Obesity
1 publications · 75 citations
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- Applied Ergonomics
1 publications · 28 citations
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