Using ‘handy’ reference objects to estimate serving size for dietary guidelines.

To provide serving size guidance for consumers that is easy to use.
The specific project tasks include:
1. Identifying the most commonly consumed foods by meal occasion for New Zealand by age and ethnic groups.
2. Pilot testing of the efficacy and consumer understanding of serving size guidance using reference objects.
3. Submission of ethics application for quantitative testing of the efficacy and consumer understanding of serving size guidance using reference objects.