scholarly journals Size makes a difference

2003 ◽  
Vol 6 (1) ◽  
pp. 65-72 ◽  
Author(s):  
Jeppe Matthiessen ◽  
Sisse Fagt ◽  
Anja Biltoft-Jensen ◽  
Anne Marie Beck ◽  
Lars Ovesen
Keyword(s):  
Fast Food ◽  
Milk Fat ◽  
High Energy ◽  
Soft Drinks ◽  
Dietary Guidelines ◽  
Portion Size ◽  
Low Fat ◽  
Added Sugars ◽  
Portion Sizes ◽  
Commercial Energy

AbstractObjective:To elucidate status and trends in portion size of foods rich in fat and/or added sugars during the past decades, and to bring portion size into perspective in its role in obesity and dietary guidelines in Denmark.Data sources:Information about portion sizes of low-fat and full-fat food items was obtained from a 4-day weighed food record (Study 1). Trends in portion sizes of commercial foods were examined by gathering information from major food manufacturers and fast food chains (Study 2). Data on intakes and sales of sugar-sweetened soft drinks and confectionery were obtained through nation-wide dietary surveys and official sales statistics (Study 3).Results:Study 1: Subjects ate and drank significantly more when they chose low-fat food and meal items (milk used as a drink, sauce and sliced cold meat), compared with their counterparts who chose food and meal items with a higher fat content. As a result, almost the same amounts of energy and fat were consumed both ways, with the exception of sliced cold meat (energy and fat) and milk (fat). Study 2: Portion sizes of commercial energy-dense foods and beverages, and fast food meals rich in fat and/or added sugars, seem to have increased over time, and in particular in the last 10 years. Study 3: The development in portion sizes of commercial foods has been paralleled by a sharp increase of more than 50% in the sales of sugar-sweetened soft drinks and confectionery like sweets, chocolate and ice creams since the 1970s.Conclusions:Larger portion sizes of foods low in fat and commercial energy-dense foods and beverages could be important factors in maintaining a high energy intake, causing over-consumption and enhancing the prevalence of obesity in the population. In light of this development, portion size ought to take central place in dietary guidelines and public campaigns.

scholarly journals Is there an association between food portion size and BMI among British adolescents?

2014 ◽  
Vol 112 (5) ◽  
pp. 841-851 ◽  
Author(s):  
Salwa A. Albar ◽  
Nisreen A. Alwan ◽  
Charlotte E. L. Evans ◽  
Janet E. Cade
Keyword(s):  
High Energy ◽  
Soft Drinks ◽  
Portion Size ◽  
Outcome Variable ◽  
Nutrition Survey ◽  
Future Health ◽  
Breakfast Cereals ◽  
Portion Sizes ◽  
Food Portion ◽  
High Fibre

The prevalence of obesity has increased simultaneously with the increase in the consumption of large food portion sizes (FPS). Studies investigating this association among adolescents are limited; fewer have addressed energy-dense foods as a potential risk factor. In the present study, the association between the portion size of the most energy-dense foods and BMI was investigated. A representative sample of 636 British adolescents (11–18 years) was used from the 2008–2011 UK National Diet and Nutrition Survey. FPS were estimated for the most energy-dense foods (those containing above 10·5 kJ/g (2·5 kcal/g)). Regression models with BMI as the outcome variable were adjusted for age, sex and misreporting energy intake (EI). A positive association was observed between total EI and BMI. For each 418 kJ (100 kcal) increase in EI, BMI increased by 0·19 kg/m2(95 % CI 0·10, 0·28;P< 0·001) for the whole sample. This association remained significant after stratifying the sample by misreporting. The portion sizes of a limited number of high-energy-dense foods (high-fibre breakfast cereals, cream and high-energy soft drinks (carbonated)) were found to be positively associated with a higher BMI among all adolescents after adjusting for misreporting. When eliminating the effect of under-reporting, larger portion sizes of a number of high-energy-dense foods (biscuits, cheese, cream and cakes) were found to be positively associated with BMI among normal reporters. The portion sizes of only high-fibre breakfast cereals and high-energy soft drinks (carbonated) were found to be positively associated with BMI among under-reporters. These findings emphasise the importance of considering under-reporting when analysing adolescents' dietary intake data. Also, there is a need to address adolescents' awareness of portion sizes of energy-dense foods to improve their food choice and future health outcomes.

scholarly journals Consumer Understanding, Perception and Interpretation of Serving Size Information on Food Labels: A Scoping Review

Nutrients ◽  
2019 ◽  
Vol 11 (9) ◽  
pp. 2189 ◽  
Author(s):  
Klazine Van der Horst ◽  
Tamara Bucher ◽  
Kerith Duncanson ◽  
Beatrice Murawski ◽  
David Labbe
Keyword(s):  
Scoping Review ◽  
Overweight And Obesity ◽  
Dietary Guidelines ◽  
Portion Size ◽  
Food Literacy ◽  
Size Information ◽  
Size Selection ◽  
Portion Sizes ◽  
Serving Sizes ◽  
Serving Size

The increase in packaged food and beverage portion sizes has been identified as a potential factor implicated in the rise of the prevalence of obesity. In this context, the objective of this systematic scoping review was to investigate how healthy adults perceive and interpret serving size information on food packages and how this influences product perception and consumption. Such knowledge is needed to improve food labelling understanding and guide consumers toward healthier portion size choices. A search of seven databases (2010 to April 2019) provided the records for title and abstract screening, with relevant articles assessed for eligibility in the full-text. Fourteen articles met the inclusion criteria, with relevant data extracted by one reviewer and checked for consistency by a second reviewer. Twelve studies were conducted in North America, where the government regulates serving size information. Several studies reported a poor understanding of serving size labelling. Indeed, consumers interpreted the labelled serving size as a recommended serving for dietary guidelines for healthy eating rather than a typical consumption unit, which is set by the manufacturer or regulated in some countries such as in the U.S. and Canada. Not all studies assessed consumption; however, larger labelled serving sizes resulted in larger self-selected portion sizes in three studies. However, another study performed on confectionary reported the opposite effect, with larger labelled serving sizes leading to reduced consumption. The limited number of included studies showed that labelled serving size affects portion size selection and consumption, and that any labelled serving size format changes may result in increased portion size selection, energy intake and thus contribute to the rise of the prevalence of overweight and obesity. Research to test cross-continentally labelled serving size format changes within experimental and natural settings (e.g., at home) are needed. In addition, tailored, comprehensive and serving-size-specific food literacy initiatives need to be evaluated to provide recommendations for effective serving size labelling. This is required to ensure the correct understanding of nutritional content, as well as informing food choices and consumption, for both core foods and discretionary foods.

scholarly journals Revision of food-based dietary guidelines for Ireland, Phase 1: evaluation of Ireland's food guide

2011 ◽  
Vol 15 (3) ◽  
pp. 518-526 ◽  
Author(s):  
Mary AT Flynn ◽  
Clare M O'Brien ◽  
Gemma Faulkner ◽  
Cliona A Flynn ◽  
Magda Gajownik ◽  
...  
Keyword(s):  
Vitamin D ◽  
Energy Content ◽  
Phase 1 ◽  
Saturated Fat ◽  
Dietary Guidelines ◽  
Portion Size ◽  
Portion Sizes ◽  
Food Patterns ◽  
Total Fat ◽  
Gender Groups

AbstractObjectiveTo evaluate Ireland's food-based dietary guidelines and highlight priorities for revision.DesignEvaluation with stakeholder input. Energy and nutrient intake goals most appropriate for Ireland were determined. Advice from Ireland's food guide was translated into 4 d food intake patterns representing age and gender groups from 5 to 51+ years. Nutritional content of the food patterns was compared with identified goals and appropriateness of food advice was noted. Feedback from stakeholders was obtained on portion size of foods within the Bread, Cereal and Potato group and of portion descriptors for meat and cereal foods.SettingGovernment agency/community.SubjectsGeneral population aged 5+ years, dietitians/nutritionists (n 44) and 1011 consumers.ResultsGoals were identified for energy, macronutrients, fibre, Fe, Ca and vitamin D. Goals not achieved by the food patterns included energy, total fat, saturated fat, fibre and vitamin D. Energy content of food portions within the Bread, Cereal and Potato group varied widely, yet advice indicated they were equivalent. Dietitians/nutritionists agreed with the majority of consumers surveyed (74 %, n 745) that larger portion sizes within the Bread, Cereal and Potato group were more meaningful. ‘Palm of hand’ as a descriptor for meat portions and a ‘200 ml disposable cup’ for quantifying cereal foods were preferred.ConclusionsRevision of the guidelines requires specific guidance on energy and vitamin D intakes, and comprehensive advice on how to reduce fat and saturated fat and increase fibre intakes. Advice should use portion descriptors favoured by consumers and enlarged portion sizes for breads, cereals and potatoes that are equivalent in terms of energy.

scholarly journals Snack Portion Sizes for Preschool Children Are Predicted by Caregiver Portion Size, Caregiver Feeding Practices and Children′s Eating Traits

Nutrients ◽  
2019 ◽  
Vol 11 (12) ◽  
pp. 3020
Author(s):  
Sophie Reale ◽  
Rebecca M. Simpson ◽  
Colette Marr ◽  
Sharon A. Carstairs ◽  
Joanne E. Cecil ◽  
...  
Keyword(s):  
Preschool Children ◽  
Online Survey ◽  
Fruits And Vegetables ◽  
Feeding Practices ◽  
High Energy ◽  
Portion Size ◽  
Stage Of Development ◽  
Nutrient Density ◽  
Portion Sizes ◽  
Food Liking

Caregivers are mostly responsible for the foods young children consume; however, it is unknown how caregivers determine what portion sizes to serve. This study examined factors which predict smaller or larger than recommended snack portion sizes in an online survey. Caregivers of children aged 2 to 4 years were presented with 10 snack images, each photographed in six portion sizes. Caregivers (n = 659) selected the portion they would usually serve themselves and their child for an afternoon snack. Information on child eating traits, parental feeding practices and demographics were provided by caregivers. Most caregivers selected portions in line with recommended amounts for preschool children, demonstrating their ability to match portion sizes to their child′s energy requirements. However, 16% of caregivers selected smaller than recommended low energy-dense (LED, e.g., fruits and vegetables) snacks for their child which was associated with smaller caregiver′s own portion size, reduced child food liking and increased satiety responsiveness. In contrast, 28% of caregivers selected larger than recommended amounts of high energy-dense (HED, e.g., cookies, crisps) snacks for their child which were associated with larger caregiver′s own portion size, greater frequency of consumption, higher child body mass index (BMI), greater pressure to eat and lower child food liking. These findings suggest that most caregivers in this study select portions adjusted to suit their child′s age and stage of development. Future interventions could provide support to caregivers regarding the energy and nutrient density of foods given the relatively small portion sizes of LED and large portions of HED snacks offered to some children.

scholarly journals Contribution to the development of a food guide in Benin: linear programming for the optimization of local diets

2014 ◽  
Vol 18 (4) ◽  
pp. 622-631 ◽  
Author(s):  
Sarah Levesque ◽  
Hélène Delisle ◽  
Victoire Agueh
Keyword(s):  
Linear Programming ◽  
Nutrition Education ◽  
Food Group ◽  
Dietary Guidelines ◽  
Portion Size ◽  
Dietary Intakes ◽  
Nutrient Intakes ◽  
Daily Number ◽  
Portion Sizes ◽  
The Government

AbstractObjectiveFood guides are important tools for nutrition education. While developing a food guide in Benin, the objective was to determine the daily number of servings per food group and the portion sizes of common foods to be recommended.DesignLinear programming (LP) was used to determine, for each predefined food group, the optimal number and size of servings of commonly consumed foods. Two types of constraints were introduced into the LP models: (i) WHO/FAO Recommended Nutrient Intakes and dietary guidelines for the prevention of chronic diseases; and (ii) dietary patterns based on local food consumption data recently collected in southern Benin in 541 adults. Dietary intakes of the upper tertile of participants for diet quality based on prevention and micronutrient adequacy scores were used in the LP algorithms.SettingSouthern area of the Republic of Benin.SubjectsLocal key-players in nutrition (n30) from the government, academic institutions, international organizations and civil society were partners in the development of the food guide directed at the population.ResultsThe number of servings per food group and the portion size for eight age–sex groups were determined. For four limiting micronutrients (Fe, Ca, folate and Zn), local diets could be optimized to meet only 70 % of the Recommended Nutrient Intakes, not 100 %.ConclusionsIt was possible to determine the daily number of servings and the portion sizes of common foods that can be recommended in Benin with the help of LP to optimize local diets, although Recommended Nutrient Intakes were not fully met for a few critical micronutrients.

scholarly journals Snacking patterns among adolescents: a comparison of type, frequency and portion size between Britain in 1997 and Northern Ireland in 2005

2008 ◽  
Vol 101 (1) ◽  
pp. 122-131 ◽  
Author(s):  
Maeve A. Kerr ◽  
Kirsten L. Rennie ◽  
Tracy A. McCaffrey ◽  
Julie M. W. Wallace ◽  
Mary P. Hannon-Fletcher ◽  
...  
Keyword(s):  
Energy Intake ◽  
High Energy ◽  
Soft Drinks ◽  
Portion Size ◽  
Snack Food ◽  
Food Groups ◽  
Northern Irish ◽  
Nutrition Survey ◽  
Potential Link ◽  
Using Data

Despite the potential link between snack food intake and obesity and the reportedly high prevalence of snacking among adolescents, adolescent snack food patterns (types of foods consumed, frequency and portion size) have not been extensively examined. This study examines these issues using data on the snacking patterns of adolescents aged 13–16 years who took part in the 1997 National Diet and Nutrition Survey (NDNS) and that from a Northern Irish (NI) cohort of adolescents collected 8 years later, in 2005. Overall energy intake was significantly higher in the NI adolescents in 2005 compared with the NDNS adolescents in 1997 (P < 0·01). Consequently, energy intake from snacks was significantly higher in the NI cohort (P < 0·01) and a trend for a higher % energy intake from snacks compared with the NDNS group was observed (median 32·5 % v. 29·8 %, respectively). Sugar-sweetened carbonated and soft drinks remained the most popular choice of snack over this 8-year period; however, both the portion size consumed and frequency of consumption were significantly higher among the adolescents in 2005 compared with those in 1997 (P = 0·022 and P = 0·014, respectively). Despite the lower popularity, and correspondingly lower frequency of milks and beverages, the portion size of both food groups was significantly higher among the adolescents in 2005 compared with those in 1997 (P < 0·001 and P = 0·007, respectively). These findings may provide scope for policy interventions to place particular emphasis on reducing typical portion sizes consumed of popular snack choices, in particular high-energy carbonated and soft drinks, among UK adolescents.

scholarly journals Determinants of Portion Size in Children and Adolescents: Insights from the UK National Diet and Nutrition Survey Rolling Programme (2008–2016)

Nutrients ◽  
2019 ◽  
Vol 11 (12) ◽  
pp. 2957 ◽  
Author(s):  
Pam Blundell-Birtill ◽  
Marion M. Hetherington
Keyword(s):  
Children And Adolescents ◽  
Multilevel Models ◽  
High Energy ◽  
Time Of Day ◽  
Overweight And Obesity ◽  
Portion Size ◽  
Nutrition Survey ◽  
Snack Foods ◽  
Portion Sizes ◽  
The Uk

Large portion sizes have been identified as contributing to overweight and obesity, particularly in children and adolescents. This study examined predictors of portion sizes of high energy snack foods eaten by children aged 1.5–18 years. Specifically, we examined whether portion sizes were adjusted for age, and what external features of the environment might be linked to large portion sizes. Portion sizes were derived from four-day food diaries that form the UK National Diet and Nutrition Survey. Diaries from 5942 children were examined and multilevel models were used to discover whether age, gender, location, time of day, household income, and watching TV while eating predicted portion sizes of savoury snacks, chocolate, confectionery and biscuits. Portion sizes of all the target foods were predicted by age. Boys had larger portions, and portion sizes were larger when target foods were consumed later in the day. Portion sizes were larger outside the home, for example in leisure venues, but the target foods were eaten more frequently in the home. As dietary patterns change to include more snack intake outside the home, these locations could be an important space to target for interventions for portion control.

scholarly journals Analysis of the National Adult Nutrition Survey (Ireland) and the Food4Me Nutrition Survey Databases to Explore the Development of Food Labelling Portion Sizes for the European Union

Nutrients ◽  
2018 ◽  
Vol 11 (1) ◽  
pp. 6 ◽  
Author(s):  
Michael Gibney ◽  
Aifric O’Sullivan ◽  
Albert Flynn ◽  
Janette Walton ◽  
Hannelore Daniel ◽  
...  
Keyword(s):  
European Union ◽  
Survey Data ◽  
Portion Size ◽  
Food Labelling ◽  
Food Diary ◽  
Nutrition Survey ◽  
Portion Sizes ◽  
Food Portion ◽  
Food Portion Size ◽  
The Eu

The present study set out to explore the option of developing food portion size for nutritional labelling purposes using two European Union (EU) dietary surveys. The surveys were selected as they differed in (a) methodologies (food diary versus food frequency questionnaire), (b) populations (Irish National Adult Nutrition Survey (NANS) versus a seven-country survey based on the pan EU study Food4Me), (c) food quantification (multiple options versus solely photographic album) and (d) duration (4 consecutive days versus recent month). Using data from these studies, portion size was determined for 15 test foods, where portion size was defined as the median intake of a target food when consumed. The median values of the portion sizes derived from both the NANS and Food4Me surveys were correlated (r = 0.823; p < 0.00) and the mean of the two survey data sets were compared to US values from the Recognized as Customarily Consumed (RACC) database. There was very strong agreement across all food categories between the averaged EU and the US portion size (r = 0.947; p < 0.00). It is concluded that notwithstanding the variety of approaches used for dietary survey data in the EU, the present data supports using a standardized approach to food portion size quantification for food labelling in the EU.

Adaptation of Feeding to a Low Fat Yield in Breast Milk

PEDIATRICS ◽  
1992 ◽  
Vol 89 (2) ◽  
pp. 215-220
Author(s):  
Jon Tyson ◽  
Jeannette Burchfield ◽  
Felicity Sentance ◽  
Charles Mize ◽  
Ricardo Uauy ◽  
...  
Keyword(s):  
Milk Fat ◽  
Maternal Satisfaction ◽  
Low Fat ◽  
Term Infants ◽  
Effective Interventions ◽  
Breast Feed ◽  
En Face ◽  
Milk Volume ◽  
Fat Yield ◽  
Similar Growth

The effect of a low milk fat yield was assessed in a blinded prospective study of healthy term infants and mothers encouraged to breast-feed. Fat yield index was calculated as milk volume collected by Egnell pump multiplied by the "creamatocrit." Two weeks after delivery mothers who had a relatively low fat yield index (≤30th percentile) were matched with mothers with a higher fat yield index and with formula-feeding mothers. Between 2 and 6 weeks the low fat yield group had a marginally lower weight gain but similar growth in length and head circumference to that of the higher fat yield group. The low fat yield group spent more time per feeding and had more complete breast emptying, resulting in a fat yield index comparable with the higher fat yield group for the mean milk volume ingested by the infant at 6 weeks. A low fat yield had no adverse effect on maternal satisfaction or maternal-infant interaction during feeding. Formula feeders spent the least time in feeding and en face gazing. Adaptation of breast-feeding to a low fat yield sustains infant intake and growth, maternal-infant interaction, and maternal satisfaction. However, there is little reserve if milk production diminishes. Further study is needed to define the limits of adaptation and effective interventions if fat yield is inadequate.

Nutrition for the Healthy Adult

2018 ◽  
Author(s):  
Marijane G. Staniec
Keyword(s):  
Physical Activity ◽  
Primary Care ◽  
Weight Gain ◽  
Chronic Diseases ◽  
Health Care Providers ◽  
Primary Care Providers ◽  
Healthy Adults ◽  
Dietary Guidelines ◽  
Care Providers ◽  
Added Sugars

Many of today’s healthy adults will be plagued by chronic diseases, such as obesity, hypertension, heart disease, and diabetes, and be robbed of the quality of life they desire. According to the 2015–2020 Dietary Guidelines for Americans, about half of all American adults have one or more diet-related chronic diseases. The question, “What should healthy adults eat to stay healthy?” may seem simple. However, many primary care providers feel vulnerable answering questions about nutrition. This review serves as a summary of the most up-to-date guidelines about added sugars, sodium, types of fat, and cholesterol for healthy adults and a refresher for health care providers caring for them. Other important related issues, such as the latest recommendations for physical activity, the problem of adult weight gain, the need for adiposity screening, the powerful role of the primary care provider, and suggestions nutrition-focused primary care, are discussed. This review contains 5 Figures, 5 Tables and 137 references Key words: weight gain, cholesterol, Dietary Guidelines, sugar-sweetened beverages, adiposity, added sugar, hydrogenated oils, physical activity, waist-to-height ratio, nutrition-focused, Primary Care

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