Portion
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Anyone eating on the run or at restaurants has probably noticed that food portions have gotten larger. Some portions are called \"super size,\" while others have simply grown in size and provide enough food for at least two people. With this growth have come increases in waistlines and body weight.
To see if you know how today's portions compare to the portions available 20 years ago, quiz yourself on Portion Distortion I (2003) and Portion Distortion II (2004). You will also learn about the amount of physical activity required to burn off the extra calories provided by today's portions.
Sometimes the portion size and serving size are the same, but sometimes they are not. Over the past few years portions have grown significantly in restaurants, as has the frequency of Americans eating out. Learn how much to put on your plate to help control how much you eat.
Objective: Eating frequently in restaurants is one of the behaviors associated with obesity. This study examined whether increasing the portion size of an entrée affected energy intake at a restaurant meal.
Research methods and procedures: In a cafeteria-style restaurant on different days, the size of a pasta entrée was varied from a standard portion (248 g) to a large portion (377 g). The entrée price was not changed. Intake of the entrée was determined by covertly weighing each dish before and after the meal; intake of all other foods was determined by estimating the percent consumed. The 180 adult customers who purchased the entrée also completed a survey in which they rated characteristics of the meal, including the appropriateness of the entrée portion size and the amount that they ate compared with their usual meal.
Results: Portion size had a significant effect on intake of the entrée (p < 0.0001). Compared with customers who purchased the standard portion, those who purchased the larger portion increased their energy intake of the entrée by 43% (719 kJ; 172 kcal) and of the entire meal by 25% (664 kJ; 159 kcal). There was no difference between the two groups of customers in ratings of the appropriateness of the portion size or of the amount that was eaten in relation to their usual meal.
Discussion: In a restaurant setting, increasing the size of an entrée results in increased energy intake. These results support the suggestion that large restaurant portions may be contributing to the obesity epidemic.
In 2006, The Centers for Disease Control and Prevention, in a Research to Practice Report, recognized that portion size can influence weight management but pointed out gaps in research. For example, the report found no published intervention studies that focused on how training people to recognize appropriate serving sizes affected their eating behavior and body weight.58
Two RCTs have been conducted specifically to test the efficacy for weight loss by providing portion-controlled entrées.78,79 When men and women were provided with two frozen, portion-controlled entrées daily for 8 weeks, weight loss was significantly greater than when a self-selected isocaloric diet was recommended. As the groups received similar treatment apart from the provision of the PPFs, the authors concluded that accurate portion control is an important factor in weight-loss success and that the use of packaged portion-controlled entrées is an effective method of achieving this.
It is possible that if PPFs are substituted for multiple meals across the day, or if they are very low in energy content, consumers may feel hungry or deprived and be at risk of succumbing to the appeal of the many other foods that are available. In the studies by Hannum et al.,78,79 the researchers speculate that they found a greater weight loss with the consumption of two frozen entrées a day in women than in men, because for the men the prescribed PPFs were only 43% of daily intake while for women they were 54%. Although there are no systematic studies to indicate what proportion of the diet should be provided by portion-controlled foods in order to maximize their effectiveness for weight loss, a recent study tested the influence of the energy content and energy density of PPFs on daily energy intake. Over a day, we systematically varied the energy content and energy density of compulsory preportioned entrées designed to provide approximately half of daily energy intake in order to determine the effect on intake of other discretionary foods.87 We found that, in non-dieting men and women, reducing both the energy content and the energy density of the entrées led to decreases in daily energy intake when a variety of other foods could be consumed ad libitum. Furthermore, decreasing the energy density allowed the portion size of the entrées to be maintained even while the energy content was reduced.87 More systematic investigations are needed to characterize the attributes of PPFs that most effectively control hunger, reduce energy intake, promote weight loss and lead to sustained use that will help with weight maintenance.
Objectives: We examined the effect of portion size on intake during a single meal. We also investigated whether the response to portion size depended on which person, the subject or the experimenter, determined the amount of food on the plate.
Design: Fifty-one men and women were served lunch 1 d/wk for 4 wk. Lunch included an entrée of macaroni and cheese consumed ad libitum. At each meal, subjects were presented with 1 of 4 portions of the entrée: 500, 625, 750, or 1000 g. One group of subjects received the portion on a plate, and a second group received it in a serving dish and took the amount they desired on their plates.
Results: Portion size significantly influenced energy intake at lunch (P < 0.0001). Subjects consumed 30% more energy (676 kJ) when offered the largest portion than when offered the smallest portion. The response to the variations in portion size was not influenced by who determined the amount of food on the plate or by subject characteristics such as sex, body mass index, or scores for dietary restraint or disinhibition.
Conclusions: Larger portions led to greater energy intake regardless of serving method and subject characteristics. Portion size is a modifiable determinant of energy intake that should be addressed in connection with the prevention and treatment of obesity.
It can be hard to measure out every portion of food you eat. Yet there are some simple ways to know that you are eating the right serving sizes. Following these tips can help you control portion sizes for healthy weight loss.
A recommended serving size is the amount of each food that you are supposed to eat during a meal or snack. A portion is the amount of food that you actually eat. If you eat more or less than the recommended serving size, you may get either too much or too little of the nutrients you need.
The prevalence of overweight and obesity has increased. A strong environmental factor contributing to the obesity epidemic is food portion size. This review of studies into the effects of portion size on energy intake shows that increased food portion sizes lead to increased energy intake levels. Important mechanisms explaining why larger portions are attractive and lead to higher intake levels are value for money and portion distortion. This review also shows that few intervention studies aiming to reverse the negative influence of portion size have been conducted thus far, and the ones that have been conducted show mixed effects. More intervention studies targeted at portion size are urgently needed. Opportunities for further interventions are identified and a framework for portion size interventions is proposed. Opportunities for intervention include those targeted at the individual as well as those targeted at the physical, economic, political and socio-cultural environment.
Food portions in the United States tend to be larger than in Europe. However, in Europe, portion sizes have also increased [5, 10, 11]. Increased portion sizes may lead to increased energy intake levels. Studies on interventions that aim to reverse this trend are scarce, and urgently needed. In this article, firstly we review the effects of portion size on energy intake, followed by possible explanations for this relationship. Next, we assess the currently available interventions and their effectiveness. To conclude, we identify further opportunities for interventions aimed at portion size and propose a framework for portion size interventions.
For this review, firstly we asked: What is the effect of portion size on energy intake Secondly, we assessed the effects of currently available portion size interventions on food intake. Studies were identified using the PUBMED database, the Cochrane Library and the Web of Science (ISI). The following keywords were used for the first question: 'portion size'; 'energy intake'; 'food intake'; and 'food consumption'. For the second part, the keywords 'portion size'; 'intervention'; or 'programme' were used. Furthermore, studies were also identified based on references of the found articles.
Only studies with adults as research population were included in this review. However, intervention studies with a mixed study sample, but consisting mainly of adults, were also included. Studies with less than 20 subjects were excluded in all cases. Food intake had to be an outcome measure of the study to be included in the review. More specifically, food intake of the product whose portion size was manipulated had to be an outcome measure (for example, instead of only the food intake of a non-manipulated subsequent meal). In addition, for the second part, intervention studies that used food selection as an outcome measure were also included.
For the first question, studies varying only the package format and not the actual portion size were excluded (for example 30 grams in a small package versus 30 grams in a large package). Regarding study design, between subjects designs were included as well as within subjects cross-over designs for the first research question. Since studies into the effectiveness of interventions aimed at portion size are very scarce, no further requirements were defined regarding research design for the second question. 59ce067264
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