Abstract
Large portion sizes in restaurants have been identified as a public health risk. The purpose of the present study was to determine whether customers in two different food-service operator segments (non-commercial worksite cafeteria and commercial upscale restaurant) would select reduced-portion menu items and the impact of selecting reduced-portion menu items on energy and nutrient intakes and plate waste. Consumption and plate waste data were collected for 5 weeks before and 7 weeks after introduction of five reduced-size entrées in a worksite lunch cafeteria and for 3 weeks before and 4 weeks after introduction of five reduced-size dinner entrées in a restaurant setting. Full-size entrées were available throughout the entire study periods. A worksite cafeteria and a commercial upscale restaurant in a large US Midwestern metropolitan area. Adult worksite employees and restaurant patrons. Reduced-size entrées accounted for 5·3-12·8 % and 18·8-31·3 % of total entrées selected in the worksite and restaurant settings, respectively. Food waste, energy intake and intakes of total fat, saturated fat, cholesterol, Na, fibre, Ca, K and Fe were significantly lower when both full- and reduced-size entrées were served in the worksite setting and in the restaurant setting compared with when only full-size entrées were served. A relatively small proportion of reduced-size entrées were selected but still resulted in reductions in overall energy and nutrient intakes. These outcomes could serve as the foundation for future studies to determine strategies to enhance acceptance of reduced-portion menu items in restaurant settings.
Highlights
Energy and nutrient intakes were significantly lower during the intervention period compared with the baseline period (Table 1)
The energy consumed decreased from a mean of 2632 kJ (629 kcal) when only the full-size entrées were offered to 2322 kJ (555 kcal) when both the full- and reduced-size entrées were offered (P < 0·0001)
Selection of reduced-size entrées was lowest (5·3 % of total entrées selected) during the first week they were offered, whereas selection was greater than 10 % of total entrées selected in several subsequent weeks (Table 2)
Summary
Participants The current study was conducted in two food-service establishments in the Minneapolis/St. Paul metropolitan area, Minnesota, USA, from April to July 2013. The sites were identified based on recommendations of a food-service research consultancy and through personal contacts. A worksite cafeteria (non-commercial setting) served lunch to about 125–200 employees daily. A private golf club restaurant (commercial upscale white tablecloth) served dinner to thirty to fifty patrons on weekdays and fifty to seventy-five patrons on weekends. Over 500 members paid an annual fee to join, with $US 250 credited to an account quarterly to cover dining expenses. The University of Minnesota Institutional Review Board reviewed the study and confirmed that the criteria for exempt status were met given that the data were based on observation of public behaviour
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