The objective of this study was to evaluate the relationship between the eye estimation ability in middle-aged men and types of dish in order to identify types of dish suitable for developing estimation.
This study was performed on 71 middle-aged workers who participated in the seminar.
Data was collected before and after the seminar.
The coefficient miscalculated rate (CMR) was calculated from the differences between the measured value and the estimated value, and was compared in various types of dishes by criteria such as “staple foods, main and side dishes”, cooking way, seasoning, warmth and appearance.
1. The average CMR of energy among 32 dishes before the seminar was 223±356, and the CMR of salt was 503±461, which changed to 57±36 and 62±43 among 31 dishes after the seminar. The CMR of energy and salt were signifcantly lower in 18 out of 31 dishes and 11 out of 25 dishes, which indicates that estimation ability improved in the case of half of the dishes (t-test) .
2. Energy estimation ability improved most in the case of the cooked rice dishes. It also improved in other staple foods and main dishes (especially boiled, deep-fried, raw food) which indicates a strong relationship between estimation and cooking way.
3. The relationship between the estimation of salt and types of dishes was also noted. Salt content, warmth and the seasonings of each dish also affected the estimation. Estimation most improved in raw fish and deep-fried fish.
4. It was concluded that the classification of foods, such as staple foods, main and side dishes is useful in selecting types of food suitable for improving correctness of estimation.
[J.J.H.E.P, 1996; 3: 11-32]

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