scholarly journals Acceptability and potential effectiveness of commercial portion control tools amongst people with obesity

2016 ◽  
Vol 116 (11) ◽  
pp. 1974-1983 ◽  
Author(s):  
Eva Almiron-Roig ◽  
Angélica Domínguez ◽  
David Vaughan ◽  
Ivonne Solis-Trapala ◽  
Susan A. Jebb
Keyword(s):  
Weight Control ◽  
Ease Of Use ◽  
Portion Size ◽  
Perceived Effectiveness ◽  
Obese Adults ◽  
Portion Control ◽  
Portion Sizes ◽  
Professional Contact ◽  
Weight Loss Programme ◽  
The Impact

AbstractExposure to large portion sizes is a risk factor for obesity. Specifically designed tableware may modulate how much is eaten and help with portion control. We examined the experience of using a guided crockery set (CS) and a calibrated serving spoon set (SS) by individuals trying to manage their weight. Twenty-nine obese adults who had completed 7–12 weeks of a community weight-loss programme were invited to use both tools for 2 weeks each, in a crossover design, with minimal health professional contact. A paper-based questionnaire was used to collect data on acceptance, perceived changes in portion size, frequency, and type of meal when the tool was used. Scores describing acceptance, ease of use and perceived effectiveness were derived from five-point Likert scales from which binary indicators (high/low) were analysed using logistic regression. Mean acceptance, ease of use and perceived effectiveness were moderate to high (3·7–4·4 points). Tool type did not have an impact on indicators of acceptance, ease of use and perceived effectiveness (P>0·32 for all comparisons); 55 % of participants used the CS on most days v. 21 % for the SS. The CS was used for all meals, whereas the SS was mostly used for evening meals. Self-selected portion sizes increased for vegetables and decreased for chips and potatoes with both tools. Participants rated both tools as equally acceptable, easy to use and with similar perceived effectiveness. Formal trials to evaluate the impact of such tools on weight control are warranted.

scholarly journals Impact of Portion Control Tools on Portion Size Awareness, Choice and Intake: Systematic Review and Meta-Analysis

Nutrients ◽  
2021 ◽  
Vol 13 (6) ◽  
pp. 1978
Author(s):  
M. Angeles Vargas-Alvarez ◽  
Santiago Navas-Carretero ◽  
Luigi Palla ◽  
J. Alfredo Martínez ◽  
Eva Almiron-Roig
Keyword(s):  
Weight Loss ◽  
Weight Status ◽  
Meta Analysis ◽  
Portion Size ◽  
Portion Control ◽  
Portion Sizes ◽  
Per Se ◽  
Weight Loss Interventions ◽  
Serving Sizes ◽  
The Impact

Portion control utensils and reduced size tableware amongst other tools, have the potential to guide portion size intake but their effectiveness remains controversial. This review evaluated the breadth and effectiveness of existing portion control tools on learning/awareness of appropriate portion sizes (PS), PS choice, and PS consumption. Additional outcomes were energy intake and weight loss. Published records between 2006–2020 (n = 1241) were identified from PubMed and WoS, and 36 publications comparing the impact of portion control tools on awareness (n = 7 studies), selection/choice (n = 14), intake plus related measures (n = 21) and weight status (n = 9) were analyzed. Non-tableware tools included cooking utensils, educational aids and computerized applications. Tableware included mostly reduced-size and portion control/calibrated crockery/cutlery. Overall, 55% of studies reported a significant impact of using a tool (typically smaller bowl, fork or glass; or calibrated plate). A meta-analysis of 28 articles confirmed an overall effect of tool on food intake (d = –0.22; 95%CI: –0.38, –0.06; 21 comparisons), mostly driven by combinations of reduced-size bowls and spoons decreasing serving sizes (d = –0.48; 95%CI: –0.72, –0.24; 8 comparisons) and consumed amounts/energy (d = –0.22; 95%CI: –0.39, –0.05, 9 comparisons), but not by reduced-size plates (d = –0.03; 95%CI: –0.12, 0.06, 7 comparisons). Portion control tools marginally induced weight loss (d = –0.20; 95%CI: –0.37, –0.03; 9 comparisons), especially driven by calibrated tableware. No impact was detected on PS awareness; however, few studies quantified this outcome. Specific portion control tools may be helpful as potentially effective instruments for inclusion as part of weight loss interventions. Reduced size plates per se may not be as effective as previously suggested.

scholarly journals A review of evidence supporting current strategies, challenges, and opportunities to reduce portion sizes

2019 ◽  
Vol 78 (2) ◽  
pp. 91-114 ◽  
Author(s):  
Eva Almiron-Roig ◽  
Ciaran G Forde ◽  
Gareth J Hollands ◽  
M Ángeles Vargas ◽  
Jeffrey M Brunstrom
Keyword(s):  
Size Effect ◽  
Portion Size ◽  
Food Level ◽  
Food Labels ◽  
Eating Rate ◽  
Individual Level ◽  
Portion Control ◽  
Environment And Health ◽  
Portion Sizes ◽  
Challenges And Opportunities

Abstract Although there is considerable evidence for the portion-size effect and its potential impact on health, much of this has not been successfully applied to help consumers reduce portion sizes. The objective of this review is to provide an update on the strength of evidence supporting strategies with potential to reduce portion sizes across individuals and eating contexts. Three levels of action are considered: food-level strategies (targeting commercial snack and meal portion sizes, packaging, food labels, tableware, and food sensory properties), individual-level strategies (targeting eating rate and bite size, portion norms, plate-cleaning tendencies, and cognitive processes), and population approaches (targeting the physical, social, and economic environment and health policy). Food- and individual-level strategies are associated with small to moderate effects; however, in isolation, none seem to have sufficient impact on food intake to reverse the portion-size effect and its consequences. Wider changes to the portion-size environment will be necessary to support individual- and food-level strategies leading to portion control.

scholarly journals An evaluation of portion size estimation aids: precision, ease of use and likelihood of future use

2016 ◽  
Vol 19 (13) ◽  
pp. 2377-2387 ◽  
Author(s):  
Gemma P Faulkner ◽  
M Barbara E Livingstone ◽  
L Kirsty Pourshahidi ◽  
Michelle Spence ◽  
Moira Dean ◽  
...  
Keyword(s):  
Narrow Range ◽  
Ease Of Use ◽  
Portion Size ◽  
Size Estimation ◽  
Portion Sizes ◽  
Males And Females ◽  
Portion Size Estimation ◽  
Serving Sizes ◽  
Grain Foods ◽  
Median Rating

AbstractObjectiveThe present study aimed to evaluate the precision, ease of use and likelihood of future use of portion size estimation aids (PSEA).DesignA range of PSEA were used to estimate the serving sizes of a range of commonly eaten foods and rated for ease of use and likelihood of future usage.SettingFor each food, participants selected their preferred PSEA from a range of options including: quantities and measures; reference objects; measuring; and indicators on food packets. These PSEA were used to serve out various foods (e.g. liquid, amorphous, and composite dishes). Ease of use and likelihood of future use were noted. The foods were weighed to determine the precision of each PSEA.SubjectsMales and females aged 18–64 years (n 120).ResultsThe quantities and measures were the most precise PSEA (lowest range of weights for estimated portion sizes). However, participants preferred household measures (e.g. 200 ml disposable cup) – deemed easy to use (median rating of 5), likely to use again in future (all scored either 4 or 5 on a scale from 1=‘not very likely’ to 5=‘very likely to use again’) and precise (narrow range of weights for estimated portion sizes). The majority indicated they would most likely use the PSEA preparing a meal (94 %), particularly dinner (86 %) in the home (89 %; all P<0·001) for amorphous grain foods.ConclusionsHousehold measures may be precise, easy to use and acceptable aids for estimating the appropriate portion size of amorphous grain foods.

scholarly journals Serving size guidance for consumers: is it effective?

2012 ◽  
Vol 71 (4) ◽  
pp. 610-621 ◽  
Author(s):  
G. P. Faulkner ◽  
L. K. Pourshahidi ◽  
J. M. W. Wallace ◽  
M. A. Kerr ◽  
T. A. McCrorie ◽  
...  
Keyword(s):  
Chronic Exposure ◽  
Consumer Behaviour ◽  
Portion Size ◽  
Direct Impact ◽  
Food Labels ◽  
Potential Barriers ◽  
Portion Sizes ◽  
The Impact ◽  
Conflicting Messages ◽  
Serving Size

Larger portion sizes (PS) may be inciting over-eating and contributing to obesity rates. Currently, there is a paucity of data on the effectiveness of serving size (SS) guidance. The aims of the present review are to evaluate SS guidance; the understanding, usability and acceptability of such guidance, its impact on consumers and potential barriers to its uptake. A sample of worldwide SS guidance schemes (n 87) were identified using targeted and untargeted searches, overall these were found to communicate various inconsistent and often conflicting messages about PS selection. The available data suggest that consumers have difficulty in understanding terms such as ‘portion size’ and ‘serving size’, as these tend to be used interchangeably. In addition, discrepancies between recommended SS and those present on food labels add to the confusion. Consumers generally understand and visualise SS best when expressed in terms of household measures rather than actual weights. Only a limited number of studies have examined the direct impact of SS guidance on consumer behaviour with equivocal results. Although consumers recognise that guidance on selecting SS would be helpful, they are often unwilling to act on such guidance. The challenge of achieving consumer adherence to SS guidance is formidable due to several barriers including chronic exposure to larger PS, distorted consumption norms and perceptions, the habit of ‘cleaning one's plate’ and language barriers for ethnic minorities. In conclusion, the impact of SS guidance on consumers merits further investigation to ensure that future guidance resonates with consumers by being more understandable, usable and acceptable.

scholarly journals “My Tummy Tells Me” Cognitions, Barriers and Supports of Parents and School-Age Children for Appropriate Portion Sizes

Nutrients ◽  
2018 ◽  
Vol 10 (8) ◽  
pp. 1040 ◽  
Author(s):  
Kaitlyn Eck ◽  
Colleen Delaney ◽  
Miriam Leary ◽  
Oluremi Famodou ◽  
Melissa Olfert ◽  
...  
Keyword(s):  
Obesity Prevention ◽  
Weight Control ◽  
Portion Size ◽  
School Age Children ◽  
School Age ◽  
Healthy Weight ◽  
Parents And Children ◽  
Portion Sizes ◽  
Prevention Interventions ◽  
Obesity Prevention Programs

Larger portion sizes have increased in tandem with the rise in obesity. Elucidation of the cognitions of children and parents related to portion size is needed to inform the development of effective obesity prevention programs. This study examined cognitions of parents (n = 36) and their school-age children (6 to 11 years; n = 35) related to portion sizes via focus group discussions. Parents and children believed controlling portion sizes promoted health and weight control. Some parents felt controlling portions was unnecessary, particularly if kids were a healthy weight because kids can self-regulate intake. Barriers to serving appropriate portions identified by parents focused largely on kids getting enough, rather than too much, to eat. Parents also identified lack of knowledge of age-appropriate portions as a barrier. Facilitators of portion control cited by parents included purchasing pre-portioned products and using small containers to serve food. Children relied on cues from parents (e.g., amount of food parent served them) and internal hunger/satiety cues to regulate intake but found it difficult to avoid overeating highly palatable foods, at restaurants, and when others were overeating. Results suggest obesity prevention interventions should aim to improve portion sizes cognitions, barrier management, and use of facilitators, in families with school-age children.

scholarly journals Acceptability, ease of use and perceived effectiveness of two portion control tools by people who are obese

2016 ◽  
Vol 75 (OCE3) ◽  
Author(s):  
Eva Almiron-Roig ◽  
Angélica Domínguez ◽  
David Vaughan ◽  
Ivonne Solis-Trapala ◽  
Susan A. Jebb
Keyword(s):  
Ease Of Use ◽  
Perceived Effectiveness ◽  
Portion Control

scholarly journals Maternal Decisions on Portion Size and Portion Control Strategies for Snacks in Preschool Children

Nutrients ◽  
2019 ◽  
Vol 11 (12) ◽  
pp. 3009
Author(s):  
Sophie Reale ◽  
Colette Marr ◽  
Joanne E. Cecil ◽  
Marion M. Hetherington ◽  
Samantha J. Caton
Keyword(s):  
Food Packaging ◽  
Visual Cues ◽  
Control Strategies ◽  
Structured Interview ◽  
Portion Size ◽  
Situational Influences ◽  
Snack Foods ◽  
Portion Control ◽  
Portion Sizes ◽  
Child Centered

Caregivers are responsible for the type and amount of food young children are served. However, it remains unclear what considerations caregivers make when serving snacks to children. The aim of the study was to explore mothers’ decisions and portion control strategies during snack preparation in the home environment. Forty mothers of children aged 24–48 months participated in the study. Mothers prepared five snack foods for themselves and their child whilst verbalizing their actions and thoughts. Mothers were then asked about their portion size decisions in a semi-structured interview. Transcripts were imported into NVivo and analyzed thematically. Three key themes were identified: (1) portion size considerations, (2) portion control methods, and (3) awareness and use of portion size recommendations. Transient, food-related situational influences influenced mothers and disrupted planning and portion control. Food packaging and dishware size were used as visual cues for portion control; however, these vary widely in their size, thus emphasizing mothers’ uncertainty regarding appropriate portion sizes. Mothers called for portion size information to be accessible, child-centered, and simple. These findings reveal multiple considerations when deciding on the correct snack portion sizes for children. These decisions are complex and vary across situations and time, and according to the types of snacks offered.

scholarly journals Exploring the Experiences of People with Obesity Using Portion Control Tools—A Qualitative Study

Nutrients ◽  
2019 ◽  
Vol 11 (5) ◽  
pp. 1095
Author(s):  
Eva Almiron-Roig ◽  
Anne Majumdar ◽  
David Vaughan ◽  
Susan A. Jebb
Keyword(s):  
Weight Control ◽  
Weight Loss Intervention ◽  
Framework Analysis ◽  
Educational Benefits ◽  
Portion Control ◽  
Management Interventions ◽  
Portion Sizes ◽  
Sector Plate ◽  
Previous Weight Loss ◽  
Structured Questionnaire

Large portion sizes increase consumption and eating smaller portions is recommended as a weight control strategy. However, many people report difficulties enacting this advice. This study examined the experience of individuals using two commercially available portion-control tools to try to manage their weight. In a crossover design, 29 adults with obesity (18 women) who had attended a previous weight loss intervention in the community were invited to use two portion-control tool sets over a period of four weeks (two weeks each) and to complete a semi-structured questionnaire about their experience. The tools were a guided crockery set (sector plate, calibrated bowl, and calibrated glass) and a set of calibrated serving spoons (one for starch, one for protein, and one for vegetables). Data were analyzed using thematic framework analysis. A key theme was related to the educational benefits of the tools, such as generating awareness, guidance, and gaining an independent ability to judge appropriate portions. Other key themes were tool usability, acceptability, and feasibility of usage. Barriers identified by participants included unclear markings/instructions and the inconvenience of using the tool when eating away from home. Overall, the tools were perceived to be educationally useful, easy to use, and potentially effective for learning to control portions, which suggested that these instruments could help in weight management interventions alongside other strategies. Elements of the tool design could influence the ability of participants to adhere to using the tool, and hence allow the educational effect to be mediated.

scholarly journals Long-term body mass index changes in overweight and obese adults and the risk of heart failure, cardiovascular disease and mortality: a cohort study of over 260,000 adults in the UK

2021 ◽  
Vol 21 (1) ◽  
Author(s):  
Barbara Iyen ◽  
Stephen Weng ◽  
Yana Vinogradova ◽  
Ralph K. Akyea ◽  
Nadeem Qureshi ◽  
...  
Keyword(s):  
Heart Failure ◽  
Cardiovascular Disease ◽  
Body Mass Index ◽  
Cohort Study ◽  
Body Mass ◽  
World Health ◽  
Obese Adults ◽  
Bmi Trajectories ◽  
The Impact

Abstract Background Although obesity is a well-recognised risk factor for cardiovascular disease (CVD), the impact of long-term body mass index (BMI) changes in overweight or obese adults, on the risk of heart failure, CVD and mortality has not been quantified. Methods This population-based cohort study used routine UK primary care electronic health data linked to secondary care and death-registry records. We identified adults who were overweight or obese, free from CVD and who had repeated BMI measures. Using group-based trajectory modelling, we examined the BMI trajectories of these individuals and then determined incidence rates of CVD, heart failure and mortality associated with the different trajectories. Cox-proportional hazards regression determined hazards ratios for incident outcomes. Results 264,230 individuals (mean age 49.5 years (SD 12.7) and mean BMI 33.8 kg/m2 (SD 6.1)) were followed-up for a median duration of 10.9 years. Four BMI trajectories were identified, corresponding at baseline, with World Health Organisation BMI classifications for overweight, class-1, class-2 and class-3 obesity respectively. In all four groups, there was a small, stable upwards trajectory in BMI (mean BMI increase of 1.06 kg/m2 (± 3.8)). Compared with overweight individuals, class-3 obese individuals had hazards ratios (HR) of 3.26 (95% CI 2.98–3.57) for heart failure, HR of 2.72 (2.58–2.87) for all-cause mortality and HR of 3.31 (2.84–3.86) for CVD-related mortality, after adjusting for baseline demographic and cardiovascular risk factors. Conclusion The majority of adults who are overweight or obese retain their degree of overweight or obesity over the long term. Individuals with stable severe obesity experience the worst heart failure, CVD and mortality outcomes. These findings highlight the high cardiovascular toll exacted by continuing failure to tackle obesity.

scholarly journals An Effective Method for Preparation of Liquid Phosphoric Anhydride and Its Application in Flame Retardant Epoxy Resin

Materials ◽  
2021 ◽  
Vol 14 (9) ◽  
pp. 2205
Author(s):  
Qian Li ◽  
Yujie Li ◽  
Yifan Chen ◽  
Qiang Wu ◽  
Siqun Wang
Keyword(s):  
Flame Retardant ◽  
Epoxy Resin ◽  
Epoxy Resins ◽  
Oxygen Index ◽  
Decomposition Temperature ◽  
Ease Of Use ◽  
Limiting Oxygen Index ◽  
Good Thermal Stability ◽  
Low Viscosity ◽  
The Impact

A novel liquid phosphorous-containing flame retardant anhydride (LPFA) with low viscosity was synthesized from 9,10-dihydro-9-oxa-10-phosphaphenanthrene-10-oxide (DOPO) and methyl tetrahydrophthalic anhydride (MeTHPA) and further cured with bisphenol-A epoxy resin E-51 for the preparation of the flame retardant epoxy resins. Both Fourier transform infrared spectroscopy (FT-IR), mass spectrometry (MS) and nuclear magnetic resonance (NMR) measurements revealed the successful incorporation of DOPO on the molecular chains of MeTHPA through chemical reaction. The oxygen index analysis showed that the LPFA-cured epoxy resin exhibited excellent flame retardant performance, and the corresponding limiting oxygen index (LOI) value could reach 31.2%. The UL-94V-0 rating was achieved for the flame retardant epoxy resin with the phosphorus content of 2.7%. With the addition of LPFA, the impact strength of the cured epoxy resins remained almost unchanged, but the flexural strength gradually increased. Meanwhile, all the epoxy resins showed good thermal stability. The glass transition temperature (Tg) and thermal decomposition temperature (Td) of epoxy resin cured by LPFA decreased slightly compared with that of MeTHPA-cured epoxy resin. Based on such excellent flame retardancy, low viscosity at room temperature and ease of use, LPFA showed potential as an appropriate curing agent in the field of electrical insulation materials.

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