Portion Size Research Articles

Poorer inhibitory control was related to greater food intake across meals varying in portion size: A randomized crossover trial

Individuals eat more food when larger portions are served, and this portion size effect could be influenced by inhibitory control (the ability to suppress an automatic response). Inhibitory control may also relate to obesogenic meal behaviors such as eating faster, taking larger bites, and frequent switching between meal components (such as bites of food and sips of water). In a randomized crossover design, 44 adults ate lunch four times in the laboratory. Lunch consisted of a pasta dish that was varied in portion size (400, 500, 600, or 700 g) along with 700 g of water. Meals were video-recorded to assess meal duration and bite and sip counts, which were used to determine mean eating rate (g/min), mean bite size (g/bite), and number of switches between bites and sips. Participants completed a food-specific stop-signal task, which was used to calculate Stop-Signal Reaction Time (SSRT). Across participants, SSRT values ranged from 143 to 306 msec, where greater SSRT indicates poorer inhibitory control. As expected, serving larger portions increased meal intake (p < 0.0001); compared to the smallest portion, intake of the largest increased by 121 ± 17 g (mean ± SEM). SSRT did not moderate the portion size effect (p = 0.34), but individuals with poorer inhibitory control ate more across all meals: 24 ± 11 g for each one SD unit increase in SSRT (p = 0.035). SSRT was not related to eating rate or bite size (both p > 0.13), but poorer inhibitory control predicted greater switching between bites and sips, such that 1.5 ± 0.7 more switches were made during meals for each one SD unit increase in SSRT (p = 0.03). These findings indicate that inhibitory control can contribute to overconsumption across meals varying in portion size, potentially in part by promoting switching behavior.

Engaging communities to inform the development of a diverse cohort of cancer survivors: formative research for the eat move sleep study (EMOVES)

BackgroundThere are more than 18 million cancer survivors in the United States. Yet, survivors of color remain under-represented in cancer survivorship research (Saltzman et al. in Contemp Clin Trials Commun 29:100986, 2022; Pang et al. in J Clin Oncol 34:3992–3999, 2016; Lythgoe et al. in Prostate Cancer Prostatic Dis 24:1208–1211, 2021). Our long-term goal is to enroll and follow a cohort of historically under-represented cancer survivors, to better understand modifiable risk factors that influence clinical and quality of life outcomes in these populations. Towards that goal, we describe herein how we applied community-based participatory research approaches to develop inclusive study materials for enrolling such a cohort.MethodsWe implemented community engagement strategies to inform and enhance the study website and recruitment materials for this cohort including: hiring a dedicated engagement coordinator/community health educator as a member of our team; working with the Helen Diller Family Comprehensive Cancer Center Office of Community Engagement (OCE) and Community Advisory Board members; presenting our educational, research, and study recruitment materials at community events; and establishing a community advisory group specifically for the study (4 individuals). In parallel with these efforts, 20 semi-structured user testing interviews were conducted with diverse cancer survivors to inform the look, feel, and usability of the study website.ResultsEngagement with community members was a powerful and important approach for this study’s development. Feedback was solicited and used to inform decisions regarding the study name (eat move sleep, EMOVES), logo, study website content and imagery, and recruitment materials. Based on community feedback, we developed additional educational materials on healthy groceries and portion size in multiple languages and created a study video.ConclusionsIncluding an engagement coordinator as a permanent team member, partnering with the institutional community outreach and engagement resources (i.e., OCE), and allocating dedicated time and financial support for cultivating relationships with stakeholders outside the university were critical to the development of the study website and materials. Our community guided strategies will be tested as we conduct enrollment through community advisor networks and via the state cancer registry.

Does social-norm messaging influence expected satiety and ideal portion-size selection?

A person's perception of how long a food will stave off hunger (expected satiety) and the ideal amount to consume (ideal portion size) are both influenced by food-to-mealtime norms. Here, we examine whether social norms can modulate this effect, in three experimental studies. In study 1 (n = 235) participants were exposed to a social norm suggesting most people enjoyed consuming pasta for breakfast. There was a main effect of food-to-mealtime congruence for expected satiety and ideal portion size (p < 0.001) – participants selected a smaller portion of pasta for breakfast (vs. lunch) – but there were no other main effects/interactions (p ≥ 0.15). Study 2 (n = 200) followed the same approach as study 1, but sought to examine whether the typical volume of food consumed at breakfast and lunch needed to be controlled. Again, there was a main effect of congruence (the same pattern) (p ≤ 0.02) but no other main effects/interactions (p ≥ 0.73). Study 3 (n = 208) followed the same approach as study 2, but the social-norm message was changed to suggest that most people who eat pasta for breakfast found it effectively reduced their hunger. Again, there was a main effect of congruence (the same pattern) (p < 0.001) but no other main effects/interaction (p ≥ 0.26). These studies provide further evidence for the food-to-mealtime effect, but do not provide any evidence that a single, simple social-norm statement can modulate expected satiety or ideal portion size, or interact with the food-to-mealtime effect.

Development of Momentary Appetite Capture (MAC): A versatile tool for monitoring appetite over long periods

Understanding how an intervention impacts appetite in real-life settings and over several days remains a challenging and under-explored research question. To this end, we developed Momentary Appetite Capture (MAC), a form of ecological momentary assessment that combines automated text messaging with an online platform. Participants report their appetite using visual analogue scales (hunger, desire to eat, and fullness) and a virtual portion-size selection task. In two separate studies, we assessed the feasibility and test-retest reliability of MAC. Participants were prompted every 2 hours over a 14-hour window, and they repeated this assessment over two consecutive weekdays. For each participant, we calculated a daily time-averaged area under the curve (AUC) for each appetite measure. In Study One (N = 25) time-averaged AUC was significantly positively correlated across test days for hunger (r = 0.563, p = .003), desire to eat (r = 0.515, p = .008) and prospective portion size (r = 0.914, p < .001), but not for fullness (r = 0.342, p = .094). Participants completed 95% of MACs (380 of 400), and we used participant feedback to improve the MAC tool and study protocol for Study Two. In Study Two (N = 31), 94% of MACs were completed (468 of 496). Across days, time-averaged AUC was significantly positively correlated for hunger (r = 0.595, p = < .001), fullness (r = 0.501, p = .004), desire to eat (r = 0.585, p < .001), and prospective portion size (r = 0.757, p < .001). Together, these studies suggest that MAC could be an acceptable and reliable tool to track appetite throughout the day. In the future, MAC could be used to explore the impact of weight-loss interventions on natural fluctuations in appetite.

Sistematik Literatur Review (SRL) Asam Lambung Naik

The stomach is a vital organ for the body which is quite susceptible to injury or damage. One of the factors that influences stomach performance is the food intake consumed daily. Negligent lifestyle habits, strict diests, environmental factors and srees can also causes of stomach acid, the technique used is the systematic literature review .SRL is a research method that aims to identify, study and interpret data in journals systematically with specified stages. The conclusion obtained from the research result is that there are 9 factors that cause gastritis or stomach acid, diet including type ogf food, frequency of eating and portion sizes, strees, coffee comsumption, alcohol comsumption, smoking habits gender and age. For treatment, proton pump inhibitor drugs such as omeprazole, lansoprazole, esomeprazole and pantoprazole to treat stomach acid. How to deal with stomach acid, eat soft foods that are easy to digest, such as porridge, vegetables, biscuoit and don’t eat foods that have strong or spycy flavours. And drink lots of warm water.

A meta-review of consumer behaviour studies on meat reduction and alternative protein acceptance

Transitioning away from meat-heavy diets towards more plant-based diets is beneficial to environmental and public health as well as animal welfare. However, current food consumption practices do generally not follow this “protein transition”. Therefore, we are in need of taking action to accelerate the protein transition. We conduct a systematic review of systematic reviews (hereafter ‘meta-review’) to provide an overview of potential drivers and moreover we observe these findings from a policy perspective, resulting in two main outcomes. First, the meta-review mapped potential drivers in terms of capability, opportunity, and motivation. The latter appeared to be given more attention. Motivational and opportunity drivers emerged as the most prominent. Especially motives, emotions, awareness, taste, and physical environment (redesign of menus, defaults, portion sizes and visibility of plant-based options) proved relevant with high evidence. Social and cultural environment, familiarity, food neophobia, and development of skills appeared promising but remained under-researched. Second, the present meta-review reviewed the findings from a policy perspective. The number of studies that translated findings to policymaking or included policy evaluations turned out to be limited. Besides, all studies only refer to non-coercive interventions. The meta-review finalizes with the most prominent routes for future research and policies. It highlights the need for an integrated framework, comparative research and a focus on real-life and long-term behaviour change, to support coherent research and scholarly conclusions on the one hand and evidence-based, action-oriented policymaking targeted at the acceleration of the protein transition on the other.

Development and validation of a novel food exchange system for Chinese pregnant women

BackgroundThe dietary nutritional status of pregnant women is critical for maintaining the health of both mothers and infants. Food exchange systems have been employed in the nutritional guidance of patients in China, although their application in the dietary guidance of healthy pregnant women is quite limited. This study aimed to develop a novel food exchange system for Chinese pregnant women (NFES-CPW) and evaluate the relative validation of its application.MethodsNFES-CPW covers approximately 500 types of food from ten categories and has more elaborate food portion sizes. It established a recommendation index for guiding food selection and used energy, water content, and protein as the exchange basis to balance the supply of energy and important nutrients throughout pregnancy. Furthermore, dietitians used the NFES-CPW and traditional food exchange system to generate new recipes based on the sample recipe. There were 40 derived recipes for each of the two food exchange methods. The food consumption, energy, and key nutrients of each recipe were calculated, and the differences between the two food exchange systems were compared using the Wilcoxon rank sum test or the Chi-square test.ResultsThe results revealed that compared to those derived from traditional food exchange system, the NFES-CPW derived recipes had a better dietary structure, as evidenced by the intakes of whole-grain cereals, beans excluding soybeans, potatoes, fruits, fish, shrimp and shellfish, as well as eggs (P < 0.05), which were more conducive to reaching the recommended range of balanced dietary pagoda. After calculating energy and nutrients, although these two food exchange systems have similar effects on the dietary energy and macronutrient intake of pregnant women, the intake of micronutrients in NFES-CPW derived recipes was significantly higher than that from the traditional food exchange system, which was more conducive to meeting the dietary requirements of pregnant women. The outstanding improvement are primarily vitamin A, vitamin B2, folic acid, vitamin B12, vitamin C, calcium, iron, and iodine (P < 0.05). Moreover, when compared to recipes obtained from the traditional food exchange system, the error ranges of energy and most nutrients were significantly reduced after employing the NFES-CPW.ConclusionsTherefore, NFES-CPW is an appropriate tool that adheres to Chinese dietary characteristics and can provide suitable dietary guidance to pregnant women.

Basic carbohydrate counting and glycemia in young people with type 1 diabetes in India: A randomized controlled trial

ObjectivesThe aim of this study was to evaluate the effect on glycemic control and acceptability of basic carbohydrate counting (BCC) in children and young adults with type 1 diabetes (T1DM). MethodsNinety-two children and young adults (6–25 y of age) with T1DM were randomized to receive either routine nutrition education (RNE), which addressed food groups, glycemic index, and effects of food and exercise on glycemia, or learn BCC with personalized portion size education. A continuous glucose monitoring study and glycosylated hemoglobin (HbA1c) were performed at baseline and after 12 wk. The primary outcome was a change in time-in-range from baseline through 12 wk. A questionnaire on the acceptability of BCC was administered. ResultsAt 12 wk, there was no significant difference in change in time-in-range between the two groups (BCC group: 1.2 ± 12.2; RNE group: 1.9 ± 12.3; P = 0.786). No significant changes were observed in the percentage of time that blood glucose was >180 or >250 mg/dL; <70 or <54 mg/dL; glycemic variability, percentage of nights with hypoglycemia and HbA1c. In subgroup analysis, there was a significant decrease in HbA1c in the BCC group among participants with higher maternal education (–0.5 versus 0.2, P = 0.042). The total score on the acceptability questionnaire was higher in the BCC group (P = 0.022). ConclusionAmong children and young adults in our region with T1DM, BCC provided flexibility in food choices and perception of greater ease of insulin adjustment. Although BCC was equivalent to RNE in terms of glycemic control, larger studies may reveal benefit in outcomes in certain subgroups.

RELATIONSHIP BETWEEN DIET AND STRESS WITH A HISTORY OF GASTRITIS IN ADOLESCENTS AT MADRASAH ALIYAH NEGERI 2 CIPONDOH TANGERANG CITY IN 2023

Gastritis is known among people as stomach ulcers or heartburn that comes suddenly. In developing countries, the incidence of gastritis mostly occurs in the young age group and is dominated by ≤ 20 years, namely 78.6% of this age is a teenager caused by internal factors, namely conditions that can trigger excessive gastric acid secretion and external factors that cause irritation and infection. The purpose of this study was to see if there was a relationship between eating frequency, type of meal, portion size, and stress with a history of gastritis. This study used the Quantitative Analytic method with a cross-sectional study design. This research was conducted in October-December at Madrasan Aliyah Negeri 2 Cipondoh, Tangerang City. The population of this research is all students of MAN 2 Cipondoh, the target population is students of grades 11-12 of MAN 2 Cipondoh. The sample size of this study was 93 students of Cipondoh 2 Madrasah Aliyah. While taking samples using the Simple Random Sampling technique. Analysis of the research data is using chi-square. Based on the analysis, it was found that all independent variables were related to the dependent variable. Includes, frequency of eating with a p-value of 0.000, types of eating with a p-value of 0.000, portions of food with a p-value of 0.034, and stress with 0.000. It is hoped that the students of MAN 2 Cipondoh will pay more attention to their diet considering that almost half of the respondents have less frequency of eating, consume irritating types of food, and have fewer food portions.

Analisis Implementasi Food Waste Management

This research aims to investigate the phenomenon of food waste and the implementation of food waste management at hotel Novotel Jakarta Cikini, Central Jakarta, as part of their efforts to reduce leftover food waste. The study employs a qualitative descriptive approach. The respondents in this research consist of 5 individuals who are employees of hotel Novotel Jakarta Cikini from various departments directly involved in the food waste management implementation. The research was conducted in June 2023. Data collection techniques included interviews, observations, and documentation.The research findings indicate that the food waste management implemented by hotel Novotel Jakarta CIkini is quite effective, resulting in a reduction of approximately 63 percent in the amount of food waste, from 123 kg per day to around 77.5 kg per day. The food waste management practices at hotel Novotel Jakarta Cikini align with several supporting theories, such as adjusting the size of food portions, processing leftover food materials, donating reprocessed food, and creating organic compost from food waste. Additionally, the study identifies some challenges faced by the hotel employees in educating guests and dealing with internal issues, which have impacted the implementation of food waste management. Furthermore, the research identifies the causes of food waste, ranging from leftover guest meals to unused food ingredients scheduled for processing, as well as the methods employed by hotel Novotel Jakarta Cikini to reduce the accumulation of food waste.

Microplastic pollution in wild and aquacultured Mediterranean mussels from the Sea of Marmara: Abundance, characteristics, and health risk estimations

Microplastic (MP) pollution raises urgent concerns about the environmental well-being and the safety of the food supply for humans. Mussels are essential filter-feeding organisms that may be highly susceptible to MPs uptake due to their global distribution and sedentary lifestyle. There is also a knowledge gap regarding MP levels in commercially-farmed and wild-sourced mussels for human consumption, creating gaps in risk identification for food safety. This study aims to fill this gap in understanding by (a) investigating the presence and abundance of MPs in both wild and aquacultured mussels collected from six different stations in the Sea of Marmara, (b) comparing the levels of MPs between aquacultured and wild mussels, and (c) evaluating the potential health risks associated with the consumption of these contaminated mussels. Polymer types were verified by ATR-FTIR (Attenuated Total Reflectance Fourier Transform- Infrared Spectroscopy), and 6 different polymers have been identified. Among the total 753 identified MPs, the majority (79.8%) were fibers, with the predominant size range (42.4%) falling between 0.1 and 0.5 mm. Consuming wild mussels was associated with a 187.6% higher risk of MP intake compared to aquaculture. A consumer can potentially be exposed to 133.11 to 844.86 MP particles when consuming a 100 g serving of mussels, with risks becoming more significant as portion sizes increase, as is the case in some countries where portions reach 225 g. In this study, detailed information is presented on MP pollution in both wild and aquacultured mussels from Sea of Marmara, providing valuable insights for ensuring food safety, effective management and control of MP pollution in this region.

A qualitative exploration of immigrant’s experiences, practices and feelings about health‐care management, diet quality and food security issues, in Greece

PurposeThe study aims to have adults discuss experiences, practices needs and feelings related to health management, diet and food security.Design/methodology/approachA total of 22 immigrants were recruited from the Open School of Immigrants in Piraeus, Attica, Greece, to participate in focus group discussions. The discussions were audio recorded and thematically analyzed. Three major themes were developed: pathways to health care, nutrition management and experiences related to food shortages.FindingsMost of the participants identified internet as the most commonly used way to obtain health advice; they also stated that unexpected ill-health is usually accompanied by feelings of fear, anxiety and loneliness. Immigrants, who had visited a public hospital in Greece, identified the language barrier as the most challenging issue, followed by the long waiting lists. Fear and anxiety of hospital visits was an important factor in their decision to vaccinate against COVID-19. Lack of time, high cost of healthy food and lack of knowledge were the most common obstacles to a healthy diet. One in two immigrants reported that they have faced food insecurity issues in the past. Stress, psychological distress and irritation were reported, due to food shortages, especially during the first few years of arriving in Greece. The exclusion of some foods, reduced portion sizes and buying cheaper foods were among the coping strategies to address food shortages.Originality/valueThe study offers an insight into immigrant’s experiences, practices and feelings about managing health issues and could be useful for health-care practitioners, researchers and policymakers.

The specially designed nudging tableware promotes healthy food choices: Evidence from a randomized crossover trial in normal-weight young adults

PurposeTo evaluate the effects of the specially designed nudging tableware, including a plate and bowl, on individual food choices in normal-weight young adults and preliminarily explore its mechanisms. We hypothesized that the toolset could increase the choice of vegetables and decrease that of rice. MethodsA randomized, single-blind, two-period crossover trial was carried out among 40 normal-weight university students in China. All subjects completed two buffets separated by an interval of one week, wearing the eye tracker. Vegetable choice, evaluated through the proportion of vegetables, was the primary outcome, and the weight of vegetables and rice were the secondary outcomes. The mechanisms of the decision-making process were preliminarily explored through eye tracking. ResultsThe usage of the nudging tableware significantly increased the proportion of vegetables and decreased the amount of rice taken (P<0.05), while insignificantly increased the weight of vegetables (P = 0.079). Eye tracking shows that the nudging plate significantly prolonged the food-choosing process and fixation duration on vegetables (P<0.05), and the latter was positively correlated to the increased quantity of vegetables while using the nudging plate (r = 0.493, P<0.01). ConclusionThe specially designed nudging tableware might be an effective and practical tool to promote the choice of less rice and more vegetables. Mechanisms behind this change might include automatic and unconscious processes with the inconspicuously smaller capacity of the bowl and larger portion size of the vegetable segment, and increased attention triggered by the vegetable patterns and larger green underpainting.

Tamanho ótimo de parcela experimental para melancia híbrido Liverpool

Watermelon is a Curbitaceae with relevance in the industry, in which experiments are implemented to evaluate several factors. The objective was to determine the optimal portion size (Xo) of Liverpool hybrid watermelon, to increase the experiment’s precision and maximize experimental results. The work was implemented at the Experimental Farm of the Centro Universitário Norte do Espírito Santo, of the Federal University of Espírito Santo. The equatorial and longitudinal perimeter and mass of the fruit were evaluated. The Meier and Lessman method was used with bootstrap simulation, using 2000 resamples to determine the Xo. Based on the variability of the data, the plot sizes for each characteristic evaluated were different, and the optimal plot size was four fruits per plot for fruit mass.

Association between maternal zinc intake and preterm birth in Gansu Province in 2010-2012

To analyze the association between maternal dietary zinc levels at different stages and preterm birth. The subjects were from the 2010-2012 birth cohort of Maternal and Child Health Hospital of Gansu Province, and a total of 10 179 pregnant women were included in the final study. Dietary information before and during pregnancy was collected through semi-quantitative food frequency questionnaire, and daily zinc intake in each period was estimated according to the frequency of consumption and portion size of food items using the Chinese Standard Tables of Food Consumption. Logistic regression was used to analyze the OR value of preterm birth under different maternal dietary zinc levels. The detection rate of preterm birth was 10.0%, of which 81.8% were moderate preterm, 18.3% were very preterm, 33.2% were medically indicated preterm and 66.8% were spontaneous preterm birth. After adjusting for general conditions such as maternal age, education level, and history of preterm birth, compared with the group with the highest zinc intake before and during pregnancy, those with low zinc intake before or during pregnancy had a significantly higher risk of moderate, very, and spontaneous preterm birth. After further controlled of folic acid and fiber intake during pregnancy, compared with the group with the highest zinc intake before and during pregnancy, the risk of very preterm birth(OR=2.04, 95%CI 1.07-3.90) and spontaneous preterm birth(OR=1.38, 95%CI 1.01-1.88) was significantly increased in those with the lowest zinc intake during the third trimester. For pregnant women aged≥30 years(OR=1.55, 95%CI 1.12-2.13) and normal or less normal weight gain during pregnancy(OR=1.51, 95%CI 1.15-1.97), insufficient zinc intake was significantly associated with preterm birth. Maternal low dietary zinc intake during the third trimester was associated with very premature and spontaneous preterm birth.

Palate vs plate: segmenting restaurant consumers through food quality and portion size trade-offs

PurposeThis study (1) assessed restaurant consumers' perceived importance of better food quality versus larger portion sizes, (2) classified restaurant consumers into different segments based on their perceived importance of seven food quality attributes (taste, texture, aroma, appearance and the use of natural, local and organic ingredients) relative to portion size and (3) compared the identified market segments.Design/methodology/approachAn online survey assessed 613 USA adult participants' perceived importance of seven food quality attributes relative to portion size. A K-means cluster analysis classified participants into different segments based on their perceptions.FindingsFive restaurant consumer segments were identified: sensory-oriented consumers, taste-oriented organic food consumers, local and natural food consumers, quantity-oriented consumers and quality-oriented consumers. In general, quality-oriented consumers were the least likely to visit fast-food restaurants, had the highest average per-meal spending and were the least likely to eat out alone. Local and natural food consumers and taste-oriented organic food consumers had higher total restaurant spending than other groups. Quantity-oriented and sensory-oriented consumers visited fast-food restaurants more often and had lower total restaurant spending and per-meal spending than other groups. Age, sex and income were significantly associated with the segmentation outcomes.Practical implicationsFindings suggest promising opportunities for restaurants to enhance consumer perceptions of value by prioritizing the factors that hold the greatest significance to their target customers.Originality/valueThis study is the first attempt to segment restaurant consumers based on their perceived importance of food quality attributes relative to portion size, effectively identifying five distinct consumer segments.

Food provision in Australian aged care homes does not meet protein needs of residents: A call for reform.

Malnutrition is common in older adults in aged care homes, partly due to inadequate protein intake. Menu planning guidelines are available however, adherence to guidelines is unknown. This study aimed to determine; (i) what are the average serving sizes of menu items provided and do they meet recommended portion sizes? (ii) does consumption from a 'typical' menu provide sufficient protein? and (iii) can substituting a 'typical' menu with high-protein options enable residents to achieve protein adequacy? This study involved 572 residents (73% female; aged 86.4 ± 7.3 years) from 60 aged-care homes in Australia involved in a 2-year cluster-randomised trial. During the trial, food intake was recorded quarterly using visual estimation of plate-waste and 42 061 foods analysed. As part of a secondary analysis of these data, portion sizes of foods were compared to guidelines by calculating the mean (95% confidence interval). Items were deemed inadequate if the upper 95% confidence interval remained below recommended portion sizes. On average 47% of breakfast and 80% of lunch/dinner items were below recommended portion sizes. Relative protein intakes, from a typical menu (most consumed foods), was 0.9 g and 0.8 g/kg body weight/day for females and males; both below recommendations. Substituting regular items with higher protein equivalents increased protein intake to 1.3 g and 1.2 g/kg body weight/day, for females and males, respectively. Aged care homes in Australia are not meeting menu planning guidelines resulting in insufficient protein being provided. Reform to menu guidelines including provision of high-protein foods, will ensure protein adequacy in older adults in aged-care homes.

Cafe Menu Selection Recommendations using the Simple Additive Weighting (SAW) Method

In today's modern era, cafes serve a variety of food and beverage menus to their customers. However, this high diversity often leads to problems in selecting menus that suit customer preferences. The main problem faced is the difficulty for customers in choosing the menu that best suits their personal tastes and preferences, given the large number and variety of menus offered by the cafe. The purpose of this research is to find a solution to the problem of selecting a cafe menu using the Simple Additive Weighting (SAW) method. The SAW method is applied to analyze cafe menu data and provide the most suitable menu recommendations based on individual preferences. There are 6 criteria applied in this study to match customer preferences, namely price, portion size, level of popularity, quality of ingredients, compatibility with taste, and aesthetic aspects. It is hoped that this research can provide better guidance for cafe customers in choosing a menu that suits their tastes, as well as help cafe owners in increasing customer satisfaction and sales. The results of calculations using the SAW method that has been carried out get the results of 5 menus that become recommendations because they get the top rank, first Alternative A1 menu Oatmeal Protein Shake has the highest rank with a score of 0.86, second alternative A7 menu Pepperoni Pizza with a score of 0.847, third alternative A4 menu Ramen Noodle with a score of 0.813. fourth alternative A1 menu Alfredo Spaghetti with a score of 0.766 and the fifth Alternative A8 menu Seafood Fried Rice with a score of 0.738.

Exploring The Influence of Online Reviews on Sales

This study examined customer satisfaction in 20 lady-managed Indonesian restaurants located in South Korea, Japan, Taiwan, and Hong Kong, utilizing 1,316 online reviews. The overall average rating was 4.3 out of 5, reflecting high customer satisfaction. By using KH-coder software word frequency and co-occurrence network analysis identified key themes within reviews, encompassing food variety, pricing, restaurant ownership, and overall dining experience. The term "lady" was frequently associated with 5-star ratings, indicating a potential link between female management and high customer satisfaction. Conversely, terms like "expensive" and "small" were associated with lower ratings, highlighting the importance of perceived value for money and portion size. The study contributes to the underexplored area of female management in the restaurant industry. It demonstrates that women-led establishments can excel in competitive markets. It also underlines the importance of various aspects influencing customer satisfaction beyond just food, such as pricing and portion size. Furthermore, the findings validate the role of women as facilitators of cross-cultural culinary exchange and pave the way for future research on female leadership in the hospitality industry.

Portion perception and waste awareness: investigating the effects of Augmented Reality menus on over-ordering intentions in various dining settings

ABSTRACT The escalating food waste issue, mainly due to over-ordering in the hospitality sector, needs innovative solutions. This study explores the potential of Augmented Reality (AR) in menu design to influence customer behaviour, an area where existing literature is lacking, especially concerning the impact of different ordering environments. Two experiments were conducted involving 858 participants in Fiji, examining the influence of AR versus picture-based menus on over-ordering. Results revealed that AR menus effectively mediated over-ordering intent through portion size perception and awareness of food waste. AR menus also negatively influenced over-ordering, a relationship stronger in-home than at-restaurant. The study contributes to understanding customer behaviour and food waste in hospitality, comparing AR and picture-based menus’ impacts on portion size perception, food waste awareness, and their variable influence in different environments. The insights are valuable to restaurants, menu designers, AR developers, and food delivery platforms striving to reduce food waste, contributing to the United Nations Sustainable Development Goal 12: ‘Responsible Consumption and Production.’