scholarly journals PLATES AND PORTION SIZE AS A FACTOR DETERMINING FOOD CONSUMPTION IN BUFFET SERVICE "A PRELIMINARY EMPIRICAL STUDY"

2022 ◽  
Vol 11 (11) ◽  
pp. 3-23
Author(s):  
Sameh Gamal Saad ◽  
Mahmoud Nabil Abdel-Ghafar
Keyword(s):  
Empirical Study ◽  
Food Consumption ◽  
Portion Size

scholarly journals Secular trends in reported portion size of food and beverages consumed by Irish adults

2015 ◽  
Vol 113 (7) ◽  
pp. 1148-1157 ◽  
Author(s):  
Sinead A. O'Brien ◽  
M. Barbara E. Livingstone ◽  
Breige A. McNulty ◽  
Jacqueline Lyons ◽  
Janette Walton ◽  
...  
Keyword(s):  
Food Consumption ◽  
Mixed Model ◽  
Population Level ◽  
Portion Size ◽  
Repeated Measure ◽  
Nutrition Survey ◽  
Cross Sectional ◽  
Mixed Model Analysis ◽  
The North ◽  
Nationally Representative

The present analysis aimed to investigate the changes in the reported portion sizes (PS) of foods and beverages commonly consumed by Irish adults (18–64 years) from the North South Ireland Food Consumption Survey (NSIFCS) (1997–2001) and the National Adult Nutrition Survey (NANS) (2008–10). Food PS, which are defined as the weight of food (g) consumed per eating occasion, were calculated for comparable foods and beverages in two nationally representative cross-sectional Irish food consumption surveys and were published in NSIFCS and NANS. Repeated measure mixed model analysis compared reported food PS at the total population level as well as subdivided by sex, age, BMI and social class. A total of thirteen commonly consumed foods were examined. The analysis demonstrated that PS significantly increased for five foods (‘white sliced bread’, ‘brown/wholemeal breads’, ‘all meat, cooked’, ‘poultry, roasted’ and ‘milk’), significantly decreased for three (‘potatoes’, ‘chips/wedges’ and ‘ham, sliced’) and did not significantly change for five foods (‘processed potato products’, ‘bacon/ham’, ‘cheese’, ‘yogurt’ and ‘butter/spreads’) between the NSIFCS and the NANS. The present study demonstrates that there was considerable variation in the trends in reported food PS over this period.

scholarly journals The utility of linking National Food Ingredient Databases to National Food Consumption surveys: a pilot study on fibre and sugar

2020 ◽  
Vol 79 (OCE2) ◽  
Author(s):  
Sarah Kelly ◽  
Aoibhinn Moore-Heslin ◽  
Mengna Yang ◽  
Maria Buffini ◽  
Laura Kehoe ◽  
...  
Keyword(s):  
Pilot Study ◽  
Food Consumption ◽  
Sugar Content ◽  
Portion Size ◽  
Dietary Recommendations ◽  
Food Ingredient ◽  
Small Pilot Study ◽  
Convenience Sample ◽  
High Fibre ◽  
Safety Considerations

AbstractIntroduction:Current dietary recommendations encourage increased fibre and reduced sugar consumption. In the UK, specific targets and benchmarks have been established for the sugar content of some foods but not for fibre. National Food Consumption Surveys provide comprehensive information of all foods consumed by representative population samples. The Irish national food surveys as completed by the Irish Universities Nutrition Alliance (IUNA) capture dietary data at brand level with all details as gathered on pack entered into a discrete but inter-linked database, the Irish National Food Ingredient Database (INFID). The aim of this study was to profile the carbohydrate quality of a convenience sub-sample of packaged foods as eaten by Irish children during the National Children's Food Survey II (2017/2018) as entered into INFID.Materials and Methods:All on-pack details from 385 available foods in the categories ‘white breads and rolls’; ‘brown breads and rolls’; ‘other breads and scones’; ‘ready to eat breakfast cereals (RTEBC)’; ‘biscuits’; and ‘cakes, buns and pastries’ were entered in to INFID and quality control completed. The carbohydrate profile of the products was assessed with respect to fibre labelling criteria and UK sugar guidelines and targets. SPSS Version 25 was used for all analyses.Results:Although 56% (n210) of all products entered were eligible to make a ‘source of’ or ‘high’ fibre claim, only 20% (n78) made such a claim. Of this, 46% stated ‘high fibre’ and 32% ‘source’, predominately in the ‘brown breads and rolls’ and ‘RTEBC’ groups. When compared to UK Department of Health guidance for ‘low’, ‘medium’ and ‘high’ sugar, 65% of all products examined (n250) were either ‘low’ or ‘medium’ sugar. Comparison of median sugar contents with Public Health England sugar reformulation targets revealed different responses in each category, with all categories other than foods deemed as “morning goods” yet to meet the 2020 target of 20% reduction in sugar content.Discussion:This small pilot study of a convenience sample of foods suggests that for the limited number of foods examined, for some there remains challenges to reduce sugar and increase fibre contents. Strategies such as reformulation, change in portion size, flexibility in labelling and/or a shift in sales portfolios could be considered but only alongside technological and safety considerations. Further research to broaden this analysis and to link nutrient levels as listed on pack with actual consumption patterns could help ensure all recent initiatives including reformulation are recognised.

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 Understanding Food Preferences and Their Connection to Health Perception among Lean and Non-Lean Populations in a Rural State

2020 ◽  
Vol 11 (4) ◽  
pp. 17
Author(s):  
Mark Menghini ◽  
Reshmi Singh ◽  
Baskaran Thyagarajan
Keyword(s):  
Food Consumption ◽  
Food Preference ◽  
Food Preferences ◽  
Food Choices ◽  
Portion Size ◽  
Mixed Methods Study ◽  
Spicy Food ◽  
Dietary Choices ◽  
Physical Attributes ◽  
Rural State

Lipid metabolism and dietary choices directly affect the outcome of overall weight management in both lean and non-lean individuals. However, the perception of consuming spicy foods has diverse meaning among people. To understand this, it is essential to have thorough knowledge on how food preference is tied to health outcomes. The aim of this study is to enhance the understanding of how food preference affects the health outcome and perception in lean and non-lean populations. A mixed methods study was conducted via analysis of consumers’ food choices and compared the data based on age, gender, and body weight. The participants in audio recorded interviews were comprised of residents from a single town in a rural state. The study shows that most participants were aware of the implications that food choices had on their health status and it emphasizes the importance of understanding the differences between consumption of spicy and non-spicy foods. Spicy food consumption was associated with decreased overall portion size as well as increased satisfaction following the meal. Environmental factors, such as the influence of family and friends, impacted spicy food consumption according to most participants. The outcome of the study provides a comprehensive understanding of food preferences from a relatively large exploratory study. The observations made here show rudimentary associations between physical attributes and levels of food consumption. Future studies could further identify how certain attributes relate to food choices and levels of spicy food consumption in greater detail.

scholarly journals Understanding Food Consumption Frequencies Among U.S. Chinese Older Adults

2020 ◽  
Vol 4 (Supplement_1) ◽  
pp. 242-242
Author(s):  
Shenglin Zheng ◽  
Dexia Kong ◽  
Qun Le ◽  
XinQi Dong
Keyword(s):  
Older Adults ◽  
Health Outcomes ◽  
Food Consumption ◽  
Life Quality ◽  
Population Based ◽  
Portion Size ◽  
Food Groups ◽  
Chinese Older Adults ◽  
Dairy Consumption ◽  
The U.S

Abstract A healthy diet is essential to various health outcomes that are common among minority aging populations. To explore frequencies and correlates of food consumption among U.S. Chinese older adults, this study used data from the Population-based Study of Chinese Elderly (PINE) collected in Chicago during 2015-2017 (N=3053). Food consumption frequencies of five food groups (vegetables, fruits, grains, protein foods, and dairy) were assessed by a validated 48-item food frequency questionnaire. All responses of consumption frequency were transformed to “times per day” and weighted by reported portion size. The average frequencies of vegetables, grains, and protein foods intake among the U.S. Chinese older adults were 2.02 (SD±1.32), 1.32 (SD±0.70), and 1.58 (SD±0.90) times/day, respectively. Fruits and dairy consumption frequencies were much lower: 0.76 (SD±0.70) and 0.48 (SD±0.53) times/day. In addition, higher levels of education were correlated with higher consumption of all five food groups. Being female was positively correlated with frequencies of fruits and dairy intake. In contrast, poorer life quality and having more children were correlated with less intake of all five food groups. Older age, preference to speak Cantonese/Taishanese compared to Mandarin/English, and poorer health status were also correlated with lower consumption frequencies of fruit and dairy. The study provides important dietary data of U.S. Chinese older adults and sheds light on significant socioeconomic correlates of food consumption. More in-depth investigations are needed to clarify the sociocultural determinants of dietary behavior and how they relate to different health outcomes among the U.S. Chinese population.

scholarly journals No evidence that portion size influences food consumption in male Sprague Dawley rats

2019 ◽  
Vol 206 ◽  
pp. 225-231 ◽  
Author(s):  
Fabien Naneix ◽  
Sophie C. Pinder ◽  
Megan Y. Summers ◽  
Renee M. Rouleau ◽  
Eric Robinson ◽  
...  
Keyword(s):  
Food Consumption ◽  
Portion Size ◽  
Sprague Dawley ◽  
Sprague Dawley Rats

An empirical study of food consumption in urban households of Zhengzhou city

2021 ◽  
Vol 36 (8) ◽  
pp. 1976
Author(s):  
Peng HOU ◽  
Dan ZHANG ◽  
Sheng-kui CHENG
Keyword(s):  
Empirical Study ◽  
Food Consumption ◽  
Urban Households

scholarly journals Whole-grain food consumption in Singaporean children aged 6–12 years

2016 ◽  
Vol 5 ◽  
Author(s):  
Jia En Neo ◽  
Saihah Binte Mohamed Salleh ◽  
Yun Xuan Toh ◽  
Kesslyn Yan Ling How ◽  
Mervin Tee ◽  
...  
Keyword(s):  
Physical Activity ◽  
Dietary Intake ◽  
Food Consumption ◽  
Dietary Habits ◽  
Dairy Product ◽  
Whole Grains ◽  
Portion Size ◽  
Consumption Patterns ◽  
Food Groups ◽  
Whole Grain

AbstractPublic health bodies in many countries are attempting to increase population-wide habitual consumption of whole grains. Limited data on dietary habits exist in Singaporean children. The present study therefore aimed to assess whole grain consumption patterns in Singaporean children and compare these with dietary intake, physical activity and health parameters. Dietary intake (assessed by duplicate, multipass, 24-h food recalls), physical activity (by questionnaire) and anthropometric measurements were collected from a cross-section of 561 Singaporean children aged 6–12 years. Intake of whole grains was evaluated using estimates of portion size and international food composition data. Only 38·3 % of participants reported consuming whole grains during the dietary data collection days. Median intake of whole grains in consumers was 15·3 (interquartile range 5·4–34·8) g/d. The most commonly consumed whole-grain food groups were rice (29·5 %), wholemeal bread (28·9 %) and ready-to-eat breakfast cereals (18·8 %). A significantly lower proportion of Malay children (seven out of fifty-eight; P < 0·0001) consumed whole grains than children of other ethnicities. Only 6 % of all children consumed the amount of whole grains most commonly associated with improved health outcomes (48 g/d). There was no relationship between whole grain consumption patterns and BMI, waist circumference or physical activity but higher whole grain intake was associated with increased fruit, vegetable and dairy product consumption (P < 0·001). These findings demonstrate that consumption of whole grain foods is low at a population level and infrequent in Singaporean children. Future drives to increase whole-grain food consumption in this population are likely to require input from multiple stakeholders.

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