This project includes information about a study that investigated whether multicomponent foods and assortments - that contain a combination of different sensory characteristics (high variety)- will encourage individuals to select larger portions than when foods/ assortments contain comparatively fewer sensory characteristics (low variety). This study also explored how variety interacts with food composition (multicomponent food vs. assortment) to influence ideal portion size, and whether the ‘perception of variety’ was a predictor of effects of variety on ideal portion size in multicomponent foods and assortments. In project files, you will be able to access 1) the complete project dataset and data dictionary, 2) main food photographs, 3) survey details. Please note: some sets of food photographs labeled 1 - 50 are ordered largest - smallest, but all kcal sheets refer to image sets being smallest - largest. For more information, please see the preregistration and supporting files uploaded to the project page below. For more information about the portion size selection tool used in this study, please see the project page: https://osf.io/yq9fk/