Abstract
Because size information is often lacking or hard to find, people tend to visually estimate the size of food portions or packages. In this article, we review five systematic sources of bias and their remedies. These are (1) the tendency to underestimate size changes (underestimation bias), (2) the diminishing accuracy as portions or packages change along one, two, or in all three dimensions (dimensionality bias), (3) the higher accuracy for size decreases compared to size increases (directionality bias), (4) the tendency to believe the size impressions created by descriptive food labels (labeling bias), and (5) the lower accuracy when estimating the size of foods that are either desired or feared (affect bias).
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