Fig 1.
Example of served and leftover plates of the same meal.
Serving left, leftovers right.
Fig 2.
Study design–procedure in each country.
Fig 3.
Difference between the observed and the weighed amount by serving method (country)—Modified Bland-Altman.
a) Total energy (kcal) content in served meal, Iceland (served by canteen staff); b) Total energy (kcal) content in leftovers, Iceland; c) Total energy (kcal) content in served meal, Sweden (selfserving); d) Total energy (kcal) content in leftovers, Sweden.
Table 1.
Agreement1 of amount (g) and energy content (kcal) estimated by photomethod with weighed method—by country.
Fig 4.
Agreement of photo method with weighted portions by country and type of foods (%).
Dark part of column represents the proportion of acceptable estimates, with lighter part of column showing under- and overestimate respectively. a) Serving, b) Leftovers. Estimation of all food items/groups was significantly different (p<0.05) between the countries except for leftovers of pieces (p = 0.175).