Table 1.

Participant characteristics across studies.

	Study 1	Study 2	Study 3	Pooled
	N = 45	N = 36	N = 30	N = 111
Age (years)	30.4 (SD = 12.8), 18-76	31.7 (SD = 11.9), 20-59	31.6 (SD = 10.3), 18-56	31.1 (SD = 11.8), 18-76
Sex	22 M, 23 F	18 M, 18 F	15 M, 15 F	55 M, 56 F
BMI	M = 27.3 (SD = 4.2), 18.9–42.2	M = 26.7 (SD = 3.6), 20.1–35.5	M = 26.1 (SD = 2.3), 22.5–29.8	M = 26.8 (SD = 3.6), 18.9–42.2
Usual portion size	M = 1.1 (SD = 0.4), 0.5–2.0	M = 0.9 (SD = 0.3), 0.4–1.8	M = 1.0 (SD = 0.2), 0.5–1.6	M = 1.0 (SD = 0.3), 0.4–2.0
Restrained eating	M = 2.5 (SD = 0.7), 1.0–4.0	M = 2.5 (SD = 0.8), 1.0–4.1	M = 2.6 (SD = 0.6), 1.4–3.5	M = 2.5 (SD = 0.7), 1.0–4.1
Emotional eating	M = 2.4 (SD = 1.0), 1.0–4.7	M = 2.4 (SD = 0.9), 1.0–4.5	M = 2.5 (SD = 0.9), 1.0–4.2	M = 2.4 (SD = 0.9), 1.0–4.7
External eating	M = 3.3 (SD = 0.7), 1.9–4.5	M = 3.2 (SD = 0.6), 2.0–4.5	M = 3.5 (SD = 0.6), 2.1–4.4	M = 3.3 (SD = 0.6), 1.9–4.5
Plate clearing tendencies	M = 4.3 (SD = 0.9), 1.6–5.0	M = 4.2 (SD = 0.9) 1.4–5.0	M = 4.5 (SD = 0.5), 3.0–5.0	M = 4.3 (SD = 0.8), 1.4–5.0
Food waste concerns	M = 4.9 (SD = 1.3), 2.2–7.0	M = 5.0 (SD = 1.2), 2.4–7.0	M = 5.5 (SD = 1.1), 2.8–7.0	M = 5.1 (SD = 1.2), 2.2–7.0
Self-control	M = 2.8 (SD = 0.8), 1.5–4.7	M = 3.1 (SD = 0.5), 2.0–4.1	M = 3.2 (SD = 0.5), 2.0–4.1	M = 3.0 (SD = 0.6), 1.5–4.7
Satiety responsiveness	–	–	M = 2.2 (SD = 0.6), 1.0–4.0	–

M = mean, SD = standard deviation, X-X = minimum and maximum values. BMI (body mass index) = measured weight (kg)/height (m)². Usual portion size values are how participants' self-reported usual portion size correspond to manufacturer recommended serving size (e.g. 1.0 = same as recommended serving, 2.0 = twice the size of recommended serving). Restrained, Emotional and External eating are scored on 1–5 scales. Plate clearing tendencies are scored on a 1–5 scale, Food waste concerns are scored on a 1–7 scale. Self-control is scored on a 1–5 scale. Satiety responsiveness is scored on a 1–4 scale. Higher scores indicate increased tendencies for all measures.