A Field Study of Relatively Long Chopsticks Reduce Food Consumption

In this study, we examined the influence of chopstick length on diners’ food consumption in a Chinese box restaurant. Diners were randomly offered chopstick of two lengths (23 and 19 cm), and after they finished eating, their lunch boxes were weighed to measure the actual quantity of food consumed in a real dining environment. The results indicated that diners who used the long chopsticks consumed a lower quantity of food and had fewer mouthfuls than did those who used the short chopsticks, suggesting that long chopsticks can help control the quantityof food consumed without affecting diners’ satisfaction with the dining experience. Our findings and those of previous research prove that bite size is the main factor mediating the relationship between a utensil’s physical characteristics and people’s food consumption.

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

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.

Improving experiences of transgender patients in inpatient services through a ward based staff training program

AimsThe aim was to improve the experience of transgender patients in a general adult inpatient setting, through delivering practical 'bitesize' ward-based staff training. This training was to improve awareness of issues faced by transgender patients, knowledge around gender dysphoria, and increase confidence in discussing these issues appropiately with patients.MethodStaff from a range of disciplines attended sessions held on the ward in small groups; these bite size sessions were delivered in under 20 minutes making them easy to fit around clinical commitments.ResultAll attendants rated increased confidence in their skills and ability to support transgender patients.ConclusionImproved staff training specifically focussing on transgender patients can contribute towards improved care for this patient group; this should form part of a wider strategy including clear operational policy and supportive environments.

The Knowledge Industry, How You Buy, and or, Sell Your Truth

Scientific knowledge has throughout of history, been treated as a commodity and increasingly its value has thus during the last 40 years depreciated due to effect of Trickle-down Economics The production and selling of truth, is an on-growing industry where the interested parties, set the agenda by hiring academics and scholars hence turning complex issues into; bite-size, digestible content. Unfortunately, more extensive access to information, does not translate into unbiased knowledge.

BITE SIZE: Ethics in publishing

Ethical issues in submitting articles, the 5min version

BITE SIZE: 5 Minutes Writing Tips

When you want “Writing Tips For Your Research Articles” but you have only 5 minutes