scholarly journals Mechanisms behind the portion size effect-visibility and bite size

2017 ◽  
Author(s):  
Kyle Stanley Burger ◽  
Susan L. Johnson
Keyword(s):  
Size Effect ◽  
Energy Intake ◽  
Repeated Measures ◽  
Visual Cues ◽  
Normal Weight ◽  
Portion Size ◽  
Experimental Conditions ◽  
Bite Size ◽  
Subject Design ◽  
Participant Characteristics

Increases in portion size lead to increases in energy intake, yet the mechanisms behind this ‘portion size effect’ are unclear. This study tested possible mechanisms of the portion size effect i.e., bite size and visual cues in 30 over- and normal-weight individuals (15 men, 15 women). A 2x2 repeated measures, within-subject design was used to test the effects of portion size (410g vs. 820g of a pasta dish) and visual cues (blindfolded vs. visible) on energy intake. At each meal participants were exposed to one of four experimental conditions (small portion/visible; small portion/blindfold; large portion/visible; large portion/blindfold). Participant characteristics, food intake, number of bites, meal duration, palatability measures and hunger and fullness were assessed. In response to a doubling of the portion presented, entrée energy intake increased 26% (220kcal P < 0.001) and mean bite size increased 2.4g/bite (P < 0.05). Overweight individuals consumed 40% (334kcal) more of the entrée in response to the large portion condition (P < 0.05), while lean individuals’ intakes did not differ (P < 0.56). A 12% (122kcal) decrease in entrée intake was observed in the blindfolded condition (P < 0.01), but no portion by visual cue interaction was found; indicating that blindfolding did not attenuate the portion size effect. These data suggest that the portion size effect is greater in overweight individuals and occurs via changes in bite size.

scholarly journals Do Behaviors Such As Eating Faster or Taking Larger Bites Moderate the Portion Size Effect?

2021 ◽  
Vol 5 (Supplement_2) ◽  
pp. 1208-1208
Author(s):  
Paige Cunningham ◽  
Liane Roe ◽  
Kathleen Keller ◽  
Anouk Hendriks ◽  
Barbara Rolls
Keyword(s):  
Size Effect ◽  
Random Coefficients ◽  
Portion Size ◽  
Controlled Study ◽  
Eating Rate ◽  
Bite Size ◽  
Targeted Interventions ◽  
Meal Intake ◽  
Before And After ◽  
Negative Effect

Abstract Objectives Individuals eat more when served larger portions, and this may be influenced by eating-related microstructural behaviors. In a controlled study, we explored whether microstructural components of eating such as eating rate, bite size, bite count, and meal duration influenced the portion size effect. Methods In a randomized crossover design, 44 adults aged 18 to 68 y (66% women; 45% with overweight or obesity) ate lunch in the laboratory once a week for four weeks. The meal consisted of a single dish of pasta (1.4 kcal/g) that was varied in portion size (400,500, 600, or 700 g) along with ∼700 g of water. Intake was assessed by weighing items before and after the meal. To characterize eating microstructure, meals were video-recorded to assess bite counts and meal duration, which were used to calculate mean eating rate (g/min) and mean bite size (g/bite). The influence of eating microstructure on the portion size effect was analyzed by random coefficients models. Results As larger portions were served, meal intake increased in a curvilinear manner (P < 0.0001). Compared to the smallest portion, intake of the largest portion increased by a mean (±SEM) of 123 ± 16 g (43%). As portions were increased, there were similar increases in bite count (35%) and meal duration (38%; both P < 0.0001), but only small increases in mean bite size (8%; P = 0.019) and no significant change in eating rate (P = 0.92). Measures of eating microstructure did not moderate the portion size effect but did have main effects on intake across all portions. Individuals ate more at the meal when they ate faster, took larger bites, took more bites, or ate for longer (all P < 0.0001). Body mass index did not influence eating microstructure or the strength of the portion size effect but had a modest negative effect on intake across all meals (−5.9 ± 2.7 g/unit increase in BMI; P = 0.046). Conclusions Eating-related microstructural behaviors influenced meal intake across portions, but did not moderate the effect of portion size on intake. Individuals who ate faster and took larger bites ate more across all portions, possibly as a result of reduced oro-sensory exposure, which can delay meal termination. Targeted interventions to alter components of eating microstructure have the potential as strategies to reduce overconsumption. Funding Sources NIDDK, Jenny Craig.

Effect of Carbohydrate Ingestion during Exercise on Post-exercise Substrate Oxidation and Energy Intake

2002 ◽  
Vol 12 (3) ◽  
pp. 294-309 ◽  
Author(s):  
Christopher L. Melby ◽  
Kristen L. Osterberg ◽  
Alyssa Resch ◽  
Brenda Davy ◽  
Susan Johnson ◽  
...  
Keyword(s):  
Energy Intake ◽  
Recovery Period ◽  
Fat Oxidation ◽  
Normal Weight ◽  
Moderate Intensity ◽  
Net Energy ◽  
Experimental Conditions ◽  
Carbohydrate Ingestion ◽  
Oxidation Rates ◽  
Total Fat

Thirteen physically active, eumenorrheic, normal-weight (BMI ≤ 25 kg/m2) females, aged 18–30 years, completed 4 experimental conditions, with the order based on a Latin Square Design: (a) CHO/Ex: moderate-intensity exer-· cise (65% V̇O2peak) with a net energy cost of ~500 kcals, during which time the subject consumed a carbohydrate beverage (45 g CHO) at specific time intervals; (b) CHO/NoEx: a period of time identical to (a) but with subjects consuming the carbohydrate while sitting quietly rather than exercising; (c) NoCHO/ Ex: same exercise protocol as condition (a) during which time subjects consumed a non-caloric placebo beverage; and (d) NoCHO/NoEx: same as the no-exercise condition (b) but with subjects consuming a non-caloric placebo beverage. Energy expenditure, and fat and carbohydrate oxidation rates for the entire exercise/sitting period plus a 90-min recovery period were determined by continuous indirect calorimetry. Following recovery, subjects ate ad libitum amounts of food from a buffet and were asked to record dietary intake during the remainder of the day. Total fat oxidation (exercise plus recovery) was attenuated by carbohydrate compared to placebo ingestion by only ~4.5 g. There was a trend (p = .08) for a carbohydrate effect on buffet energy intake such that the CHO/Ex and CHO/NoEx energy intakes were lower than the NoCHO/Ex and NoCHO/NoEx energy intakes, respectively (mean for CHO conditions: 683 kcal; NoCHO conditions: 777 kcal). Average total energy intake (buffet plus remainder of the day) was significantly lower (p < .05) following the conditions when carbohydrate was consumed (CHO/Ex = 1470 kcal; CHO/NoEx = 1285 kcal) compared to the noncaloric placebo (NoCHO/Ex =1767 kcal; NoCHO/ NoEx = 1660 kcal). In conclusion, in young women engaging in regular exercise, ingestion of 45 g of carbohydrate during exercise only modestly suppresses total fat oxidation during exercise. Furthermore, the ingestion of carbohydrate with or without exercise resulted in a lower energy intake for the remainder of the day

The Influence of Prosodic and Gestural Cues on Novel Word Acquisition by Children With Specific Language Impairment

1993 ◽  
Vol 36 (5) ◽  
pp. 1013-1025 ◽  
Author(s):  
Susan Ellis Weismer ◽  
Linda J. Hesketh
Keyword(s):  
Language Impairment ◽  
Specific Language Impairment ◽  
Repeated Measures ◽  
Visual Cues ◽  
Kindergarten Children ◽  
Speaking Rate ◽  
Experimental Conditions ◽  
Specific Language ◽  
Repeated Measures Design ◽  
Novel Words

The purpose of this study was to investigate the effects of prosodic and gestural cues on children’s lexical learning. Acquisition of novel words was examined under linguistic input conditions that varied in terms of rate of speech, stress, and use of supplemental visual cues i.e., gestures). Sixteen kindergarten children served as subjects in this study, including 8 children with normal language (NL) and 8 children with specific language impairment (SLI). A repeated-measures design was used such that all subjects in both groups participated in each of the three experimental conditions (the Rate, Stress, and Visual Condition). Results indicated that acquisition of novel words by the groups with NL and SLI was significantly affected by alterations in speaking rate and by the use of gestures accompanying spoken language. There were no statistically significant effects for the stress manipulations, although subjects with SLI tended to correctly produce novel words that had received emphatic stress during training more often than words presented with neutral stress. Implications of these findings are discussed with respect to the importance of considering how the manner of presentation of the linguistic signal influences the processing and acquisition of language.

scholarly journals Fostering University Students’ Idea Generation and Idea Evaluation Skills With a Cognitive-Based Creativity Training

2020 ◽  
Vol 7 (2) ◽  
pp. 284-308
Author(s):  
Kim van Broekhoven ◽  
Barbara Belfi ◽  
Ian Hocking ◽  
Rolf van der Velden
Keyword(s):  
Undergraduate Students ◽  
Repeated Measures ◽  
Idea Generation ◽  
Future Research ◽  
Control Group ◽  
Experimental Conditions ◽  
Creativity Training ◽  
Subject Design ◽  
Post Test ◽  
Idea Evaluation

Abstract This paper examines the effectiveness of a 10-hour cognitive-based creativity training on idea generation and idea evaluation among 51 undergraduate students (mean age 22) from a large university in the Netherlands. A pre-post-test within-subject design was conducted. All 51 students received the training as part of their bachelor program, and were assigned to receive the training in the first or second semester. As such, students participated in both experimental conditions (control and intervention), albeit at different times (within-subject design). The Alternative Uses Task (AUT) and specially designed idea evaluation tasks were used before and after the training. In the idea evaluation task, students were asked to evaluate ideas on their originality and feasibility. Their ratings were compared with content experts’ ratings. General Linear Models (GLM) for repeated measures were conducted to determine whether any change in idea generation and idea evaluation is the result of the interaction between type of treatment (i.e. intervention or control group) and time (pre- and post-test). The results indicated that students did not generate significantly more (i.e. fluency) and different kind of ideas (i.e. flexibility) after training. Most importantly, in line with recent research, the results suggested that training does not impact idea evaluation skills among students. This suggests that idea evaluation might be a more complex process to enhance than idea generation. The implications of these results for educational practice and future research are discussed.

scholarly journals Supplementing chicken broth with monosodium glutamate reduces hunger and desire to snack but does not affect energy intake in women

2011 ◽  
Vol 106 (9) ◽  
pp. 1441-1448 ◽  
Author(s):  
Brett E. Carter ◽  
Pablo Monsivais ◽  
Martine M. Perrigue ◽  
Adam Drewnowski
Keyword(s):  
Energy Intake ◽  
Test Meal ◽  
Monosodium Glutamate ◽  
Normal Weight ◽  
Testing Session ◽  
Subjective Ratings ◽  
Plate Waste ◽  
Subject Design ◽  
Chicken Broth ◽  
Double Blinded

The effect of monosodium glutamate (MSG) supplementation in soup or broth on satiety is not well understood. In the present study, the relative effects of four chicken broths with or without added MSG on motivational ratings and energy intakes at the next meal were compared using a double-blinded, within-subject design. A total of thirty-five normal-weight women, aged 20–40 years, took part in four study sessions. The four broths were base chicken broth (63 kJ), broth with added MSG (1·19 g) and nucleotides (0·03 g), broth with added MSG (1·22 g), and broth with added fat (BAF; 681 kJ). The preloads were presented twice at 09.00 and 11.15 hours for a maximum cumulative dose of 2·44 g MSG. Motivational ratings were collected before and at 15 min intervals post-ingestion for a total of 210 min. A test lunch meal was served at 12.00 hours, and plate waste was measured. The addition of MSG to chicken broth did not increase energy intakes at lunch or affect motivational ratings over the entire testing session. Both hunger and desire to snack between the second preload exposure and the test meal were significantly reduced in the MSG condition relative to the base broth condition (both, P =  0·03). However, only the BAF significantly suppressed energy intakes at lunch compared with the base broth control condition. Supplementing chicken broth with MSG can increase subjective ratings for satiety but does not alter energy intake at the next meal relative to an equal energy broth without added MSG.

scholarly journals Increased portion size leads to a sustained increase in energy intake over 4 d in normal-weight and overweight men and women

2009 ◽  
Vol 102 (3) ◽  
pp. 470-477 ◽  
Author(s):  
Mary T. Kelly ◽  
Julie M. W. Wallace ◽  
Paula J. Robson ◽  
Kirsten L. Rennie ◽  
Robert W. Welch ◽  
...  
Keyword(s):  
Energy Intake ◽  
Standard Condition ◽  
Normal Weight ◽  
Portion Size ◽  
Men And Women ◽  
Residential Design ◽  
Overweight Adults ◽  
Food Portion Size ◽  
Sustained Increase ◽  
Food Portions

Large food portions may be facilitating excess energy intake (EI) and adiposity among adults. The present study aimed to assess the extent to which EI and amounts of foods consumed are influenced by the availability of different-sized food portions. A randomised within-subject cross-over, fully residential design was used, where forty-three (twenty-one men and twenty-two women) normal-weight and overweight adults were randomly allocated to two separate 4 d periods where they were presented with either ‘standard’ or ‘large’ food portions of the same foods and beverages. The main outcome measures were the amount of food (g) and EI (MJ) consumed throughout each study period. Mean EI over 4 d was significantly higher on the large portion condition compared with the standard condition in the total group (59·1 (sd 6·6) v. 52·2 (sd 14·3) MJ; P = 0·020); men and women increased their EI by 17 % (10 (sd 6·5) MJ; P < 0·001) and 10 % (4 (sd 6·5) MJ; P = 0·005) respectively when served the large food portions relative to the standard food portions. The increased intakes were sustained over the 4 d in the large portion condition with little evidence of down-regulation of EI and food intake being made by subjects. Increased food portion size resulted in significant and sustained increases in EI in men and women over 4 d under fully residential conditions. The availability and consumption of larger portions of food may be a significant factor contributing to excess EI and adiposity.

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

2019 ◽  
Author(s):  
Fabien Naneix ◽  
Sophie C. Pinder ◽  
Megan Y. Summers ◽  
Renee M. Rouleau ◽  
Eric Robinson ◽  
...  
Keyword(s):  
Food Intake ◽  
Size Effect ◽  
Cognitive Processes ◽  
Higher Order ◽  
Portion Size ◽  
Chow Diet ◽  
List Type ◽  
Sprague Dawley ◽  
Experimental Conditions ◽  
Sprague Dawley Rats

ABSTRACTIn studies of eating behavior that have been conducted in humans, the tendency to consume more when given larger portions of food, known as the portion size effect (PSE), is one of the most robust and widely replicated findings. Despite this, the mechanisms that underpin it are still unknown. In particular, it is unclear whether the PSE arises from higher-order social and cognitive processes that are unique to humans or, instead, reflects more fundamental processes that drive feeding, such as conditioned food-seeking. Importantly, studies in rodents and other animals have yet to show convincing evidence of a PSE. In this series of studies, we used several methods to test for a PSE in adult male Sprague Dawley rats. Our approaches included using visually identifiable portions of a palatable food; training on a plate cleaning procedure; providing portion sizes of food pellets that were signaled by auditory and visual food-predictive cues; providing food with amorphous shape properties; and providing standard chow diet portions in home cages. In none of these manipulations did larger portions increase food intake. In summary, our data provide no evidence that a PSE is present in male Sprague Dawley rats, and if it is, it is more nuanced, dependent on experimental procedure, and/or smaller in size than it is in humans. In turn, these findings suggest that the widely-replicated PSE in humans may be more likely to reflect higher-order cognitive and social processes than fundamental conditioned behaviors.HighlightsPortion size effect (PSE) refers to increased food intake induced by large portions.Although widely replicated in human feeding studies, it may not exist animals.Presence of a PSE in animals would shed light on mechanisms, which are not known.Here, we find no evidence of PSE in male Sprague Dawley rats under a number of experimental conditions.This suggests that the human PSE is more likely due to socio-cognitive processes.

scholarly journals Portion size of food affects energy intake in normal-weight and overweight men and women

2002 ◽  
Vol 76 (6) ◽  
pp. 1207-1213 ◽  
Author(s):  
Barbara J Rolls ◽  
Erin L Morris ◽  
Liane S Roe
Keyword(s):  
Energy Intake ◽  
Normal Weight ◽  
Portion Size ◽  
Men And Women

scholarly journals Effect of Chia (Salvia hispanica L.) Flour on Glycemic Response and Energy Intake in Healthy Adults (P06-099-19)

2019 ◽  
Vol 3 (Supplement_1) ◽  
Author(s):  
Olivia Coelho ◽  
Daniela Rocha ◽  
Barbara Pereira da Silva ◽  
Alessandra Silva ◽  
Ana Paula Caldas ◽  
...  
Keyword(s):  
Blood Glucose ◽  
Food Intake ◽  
Dietary Intake ◽  
Energy Intake ◽  
Repeated Measures ◽  
Normal Weight ◽  
Healthy Adults ◽  
Glycemic Response ◽  
Repeated Measures Anova ◽  
Anova Test

Abstract Objectives Postprandial glycemic control is essential in both healthy and diabetic people, as hyperglycemia predisposes to complications associated with diabetes. The consumption of fiber-rich meals help to prevent and control undesirable glycemic changes. This study aimed to evaluate the effect of one-day consumption of chia on glycemic response and energy intake in healthy adults. Methods Single-blind, randomized, crossover design study involving healthy adults, normal weight (BMI 18.5–24.9 kg/m2), euglycemic (100 mg/dL), with no diabetes family history. They attended to the laboratory after 10–12 h fasting and received either 350 ml of a shake containing 10 g of chia flour (4.44 g of fiber) or 350 ml of a control shake (1.1 g of fiber)- similar in calories and macronutrients, containing 51 g of available carbohydrate - on two non-consecutive days (washout period). At each testing day, 60 minutes after shake intake a glucose solution (25 g) was provided. Capillary blood glucose was measured in fasting state (−60 min), immediately before (0 min), and 15, 30, 45, 60, 90, 120 minutes after glucose load. In addition, food intake was assessed 24-hour dietary recall was performed after each testing day. Habitual dietary intake was estimated using the semi-quantitative QFCA. The study was approved by the Local Ethics Committee. Repeated-measures ANOVA test was used to compare habitual dietary intake and consumption after shake. Two-way repeated measures ANOVA test followed by Bonferroni's post-hoc was used to assess the differences in postprandial blood glucose. Incremental area under the curve (AUC) of postprandial glycemia was calculated using the trapezoidal rule and paired sample t-test was used to compare them. All analyses were conducted using SPSS software. Statistical significance was set as p < 0.05. Results Fifteen subjects completed the study (14 female and 1 male). Consumption of chia (10 g of chia flour) did not change the blood glucose (p > 0.05) nor food intake (p > 0.05) among adults (25 ± 1 years), euglycemic (87.88 ± 1.21 mg/dL), normal weight (21.06 ± 0.28 kg/m2 and 23.23 ± 1.19% body fat percentual). Conclusions The one-day consumption of chia flour did not affect the glycemic response and did not interfere in energy intake in healthy individuals. The long-term effect of chia should be assessed. Funding Sources CNPq, CAPES, FAPEMIG, FUNARBE, DNS-UFV. Supporting Tables, Images and/or Graphs

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