scholarly journals Reducing Portion Size Reduces Food Intake and Plate Waste

Obesity ◽  
2010 ◽  
Vol 18 (9) ◽  
pp. 1864-1866 ◽  
Author(s):  
Marjorie R. Freedman ◽  
Carolina Brochado
Keyword(s):  
Food Intake ◽  
Portion Size ◽  
Plate Waste

scholarly journals Served Portion Sizes Affect Later Food Intake Through Social Consumption Norms

Nutrients ◽  
2019 ◽  
Vol 11 (12) ◽  
pp. 2845 ◽  
Author(s):  
Sanne Raghoebar ◽  
Ashleigh Haynes ◽  
Eric Robinson ◽  
Ellen Van Kleef ◽  
Emely De Vet
Keyword(s):  
Food Intake ◽  
Social Norms ◽  
Portion Size ◽  
Visual Exposure ◽  
Portion Sizes ◽  
Food Portion ◽  
Future Consumption ◽  
Perceived Social Norms ◽  
Normal Food

Portion sizes of commercially available foods have increased, and there is evidence that exposure to portion sizes recalibrates what is perceived as ‘normal’ and subsequently, how much food is selected and consumed. The present study aims to explore the role of social (descriptive and injunctive) and personal portion size norms in this effect. Across two experiments, participants were either visually exposed to (Study 1, N = 329) or actually served (Study 2, N = 132) a smaller or larger than normal food portion. After 24 h, participants reported their intended consumption (Study 1) or served themselves and consumed (Study 2) a portion of that food and reported perceived portion size norms. In Study 1, visual exposure to portion size did not significantly affect intended consumption and perceived portion size norms. In Study 2, participants consumed a smaller portion of food when they were served a smaller rather than a larger portion the previous day, which was mediated by perceived descriptive and injunctive social (but not personal) portion size norms. Results suggest that being served (but not mere visual exposure to) smaller (relative to larger) portions changes perceived social norms about portion size and this may reduce future consumption of that food.

Youth Food Waste Behavior: A Waste Stream Component Analysis

2019 ◽  
Vol 9 (7) ◽  
pp. 1389
Author(s):  
Nripendra SINGH ◽  
Tanuj SINGH ◽  
Dipendra SINGH
Keyword(s):  
College Students ◽  
Food Waste ◽  
Gold Standard ◽  
Component Analysis ◽  
Portion Size ◽  
Waste Stream ◽  
Educational Institutions ◽  
State University ◽  
Plate Waste ◽  
Waste Food

Each year around 1.3 billion tons of food goes to trash out of which 22 million pounds is generated from educational institutions. The purpose of this study is to understand the food waste pattern among college students to help minimize waste. The focus is on two food categories - deli and desserts to understand the influence of portion size on plate waste. The data is collected at a dining hall at a large state university in Midwest. Waste audit is conducted using waste stream analysis, which is the gold standard to measure waste. Food waste was collected, segregated, and weighed at the source, which leaves no space for mistake in waste assessment. Results reveal that the size of the served portion does not positively impact the amount of overall food waste. The study is unique as it is the first to provide insight on the influence of relaxed environment on food waste.

scholarly journals Evaluation of photographs supporting an FFQ developed for adolescents

2012 ◽  
Vol 17 (1) ◽  
pp. 139-144 ◽  
Author(s):  
Alessandra Page Brito ◽  
Celso Pereira Guimarães ◽  
Rosangela Alves Pereira
Keyword(s):  
Food Intake ◽  
Food Consumption ◽  
Rio De Janeiro ◽  
Evaluation Process ◽  
Portion Size ◽  
The Other ◽  
Visual Aids ◽  
Portion Sizes ◽  
Janeiro State ◽  
Structured Questionnaire

AbstractObjectiveTo evaluate the validity of food photographs used to support the reporting of food intake with an FFQ designed for adolescents from Rio de Janeiro, Brazil.DesignA set of ninety-five food photographs was elaborated. The photographs’ evaluation process included the acknowledgement of foods and portions in the pictures. In the identification of foods (ninety-five photographs) and typical portions (twelve photographs), the adolescents were requested to answer a structured questionnaire related to the food photographs. The identification of the portion size of amorphous foods (forty-three photographs) was performed using three different portion sizes of actual preparations. The proportions (and 95 % confidence intervals) of adolescents who correctly identified foods and portion size in each photograph were estimated.SettingA public school in Niterói, Rio de Janeiro State, Brazil.SubjectsSixty-two adolescents between 11·0 and 18·9 years old, randomly selected.ResultsAt least 90 % of adolescents correctly identified the food in ninety-two photographs and the food in the three remaining photographs was recognized by 80–89 % of the adolescents. At least 98 % of the adolescents correctly identified eleven typical or natural portions in the food photographs. For amorphous foods, at least 70 % of teenagers correctly identified the portion size in the photograph of thirty-one foods; for the other photographs, the portion size was correctly recognized by 50–69 % of the adolescents for eight foods and by less than 50 % of adolescents for four foods.ConclusionsThe analysed photographs are appropriate visual aids to the reporting of food consumption by adolescents.

scholarly journals Ghrelin Receptor Regulates Appetite and Satiety during Aging in Mice by Regulating Meal Frequency and Portion Size but Not Total Food Intake

2014 ◽  
Vol 144 (9) ◽  
pp. 1349-1355 ◽  
Author(s):  
Ligen Lin ◽  
Alli M. Nuotio-Antar ◽  
Xiaojun Ma ◽  
Feng Liu ◽  
Marta L. Fiorotto ◽  
...  
Keyword(s):  
Food Intake ◽  
Portion Size ◽  
Meal Frequency ◽  
Ghrelin Receptor ◽  
Total Food Intake ◽  
Total Food

Corrigendum to “Container size influences snack food intake independently of portion size” [Appetite 58 (2012) 814–817]

Appetite ◽  
2012 ◽  
Vol 59 (2) ◽  
pp. 616 ◽  
Author(s):  
David Marchiori ◽  
Olivier Corneille ◽  
Olivier Klein
Keyword(s):  
Food Intake ◽  
Portion Size ◽  
Snack Food

scholarly journals Testing an online measure of ideal portion size: A pilot study

2021 ◽  
Author(s):  
Rochelle Embling ◽  
Michelle LEE ◽  
Menna Price ◽  
Laura L. Wilkinson
Keyword(s):  
Food Intake ◽  
Convergent Validity ◽  
Strong Predictor ◽  
Past Research ◽  
Portion Size ◽  
Web Based ◽  
Online Study ◽  
Key Driver ◽  
Expected Satiety ◽  
Computer Tasks

Portion size is known to be a key driver of food intake. As consumed portions are often pre-planned, ‘ideal portion size’ – an individual’s preferred meal size selected prior to eating – has been identified as a strong predictor of actual consumption. However, assessments of ideal portion size have predominantly relied on laboratory-based computer tasks, limiting use online. Therefore, this study sought to pilot test the validity of a web-based tool to measure ideal portion size. In an online study (N = 48), participants responded to images of a range of foods. Each food was photographed in a series of different portions, and loaded into an ‘image carousel’ that would allow participants to change the size of the displayed portion by moving a slider left-to-right. Using this image carousel, participants selected their ideal portion size. They also completed measures of expected satiety and expected satiation, and self-reported their age and body mass index (BMI). A non-parametric correlation matrix was used to explore associations between ideal portion size and identified predictors of food intake. Supporting convergent validity of this measure, ideal portion size was significantly correlated with expected satiety and expected satiation (after controlling for effects of baseline hunger and fullness), consistent with past research. Similarly, supporting divergent validity of this measure, ideal portion size was not significantly correlated with age or BMI. Pilot results support the validity of this web-based tool to measure ideal portion size, though further research is needed to validate use with comparisons to actual food intake.

scholarly journals How much should I eat? Situational norms affect young women's food intake during meal time

2011 ◽  
Vol 107 (4) ◽  
pp. 588-594 ◽  
Author(s):  
Roel C. J. Hermans ◽  
Junilla K. Larsen ◽  
C. Peter Herman ◽  
Rutger C. M. E. Engels
Keyword(s):  
Food Intake ◽  
Experimental Design ◽  
Young Women ◽  
Portion Size ◽  
Eating Occasion ◽  
Meal Intake ◽  
Meal Time

Portion size and the intake of others have been found to influence people's food intake. No study, however, has tested the potential influences of both types of situational norms on intake during the same eating occasion. We experimentally tested the effects of manipulating portion size and the intake of others on young women's meal intake during a 20 min eating opportunity. An experimental design with a three (confederate's intake: small, standard, large) by two (portion size: small, standard) between-participants design was used. A total of eighty-five young women participated. Portion size and the confederate's intake both influenced young women's intake. Participants consumed more when offered a larger portion than when offered a smaller portion, and they also ate more when their eating companion ate more. The present results indicate that the effects of portion size and the intake of others were independent but additive. Thus, both types of situational norms might independently guide an individual's intake during a single eating occasion.

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