Development and Validation of a Brief Instrument to Measure Knowledge About the Energy Content of Meals.

Objective: To develop and validate a brief scale to assess knowledge about the energy content of meals for adults in Switzerland.

Methods: Based on a random sample, the scale was developed using a Rasch model approach. To assess validity and reliability, the model was replicated and scores were compared with another nutrition knowledge measure and with dietitian trainees' scores.

Consumers' practical understanding of healthy food choices: a fake food experiment.

Little is known about laypeople's practical understanding of a healthy diet, although this is important to successfully promote healthy eating. The present study is the first to experimentally examine how consumers define healthy and balanced food choices for an entire day compared with normal choices and compared with dietary guidelines. We used an extensive fake food buffet (FFB) with 179 foods commonly consumed in the Swiss diet.