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Portion sizes

Ten questions on judging portions without a scale — the hand method, the plate model, and why energy density matters more than volume.

10questions
70%pass mark
a few minutestime

Pick one answer per question and submit. You will get your score, the correct answers and an explanation for each. Score 70% or more to earn a certificate.

1. In the hand-portion method, a portion of protein (meat or fish) is roughly:

2. A cupped handful is often used to estimate a portion of:

3. The "balanced plate" model usually suggests filling about half the plate with:

4. "Energy density" means:

5. A thumb-sized amount is a handy guide for a portion of:

6. Two foods weigh the same. Which is likely far higher in calories?

7. The most accurate way to calibrate your eye for portions is to:

8. Restaurant portions are often a calorie trap mainly because:

9. A larger plate tends to make people:

10. Which is the fairest way to compare the "size" of two snacks?

If you pass, name the certificate

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Source: Standard public guidance (EU food labelling rules, EFSA reference values, Atwater energy factors) · checked 2026-09-02

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