Portion Weight Research Articles

Tackling (Childhood) Obesity through a Voluntary Food Reformulation Policy: A Repeated Cross-Sectional Study Investigating Nutritional Changes in the Out-of-Home Sector.

The Childhood Obesity Plan aimed to reduce sugar and energy in foods through a voluntary sugar-reduction programme. Our primary objective was to determine whether this implementation strategy had been successful, focusing on the out-of-home sector. We used a repeated cross-sectional design to evaluate nutritional changes in desserts served by leading chain restaurants. We extracted nutrition information from online menus in autumn/winter 2020, for comparison with baseline (2017) and interim (2018) values extracted from third-party datasets. We assessed compliance with the 20% sugar-reduction target and category-specific energy targets by product category and for pooled desserts. Overall, sugar/portion and energy/portion decreased by 11% and 4%, respectively. Policy targets were achieved in one of five categories (ice-cream: -38% sugar, p < 0.001; -30% energy, p < 0.001). Secondary outcomes were analysed for subgroups with the necessary data. Few chains significantly reduced sugar and/or energy across their dessert range. Energy/portion was positively associated with portion weight and sugar/portion but not with sugar/100 g. More than half of adults' desserts contained excessive sugar and/or saturated fat compared with dietary guidelines. Children's desserts less frequently exceeded guidelines. These results demonstrate that voluntary measures can drive substantial change when technical, commercial, and operational barriers can be overcome.

Can transport costs explain the near absence of marmot bones at shoreline archaeological sites on Vancouver Island? Finding input values for central place modelling with biological scaling

Central place models test economic optimization hypotheses about resource processing and transport in archaeological contexts. These models require input values for the weights of resource portions, values that are typically found through the empirical measurement of one or a few specimens of a taxon of interest. This method is limited by the availability of specimens for measurement and often relies on small sample sizes that cannot account for body size variation due to factors such as age, sex, health, and genetics. As an alternative, biological scaling equations are introduced with which mammalian resource portion weight averages with standard deviations can be estimated across a range of body sizes in a mammalian taxon. A case study from the Northwest Coast of North America operationalizes this approach. The study asks if economic factors can account for a difference in the relative abundance of marmot (Marmota vancouverensis) bones at high-elevation archaeological sites compared with shoreline middens on Vancouver Island. Results indicate that abundant marmot skeletal elements at high-elevation sites are consistent with the economic benefit of processing these small mammals close to capture sites. Transport costs can explain the near absence of marmot bones at shoreline sites in the study area, a conclusion that does not preclude alternative explanations. This study demonstrates that biological scaling equations are useful for estimating mammalian resource portion input values in theoretical modelling.

Разработка метода весового непрерывного дозирования сыпучих материалов и анализ его реализации

Weight continuous dosing of bulk materials is one of the key operations in many technological processes. As a result of analyzing methods and devices of the weight continuous dosing used by the world’s leading manufacturers of dosing systems, it was found that the main reason of decrease in the accuracy of dosing was the dynamic effects on the weight sensor. The material motion in the process of weight measuring causes these effects. The lowest dynamic impacts on the load sensor were observed when using the two-stage dosing technology. The essence of this technology lies in the fact that at the first stage separate portions with fixed weight are formed, which are fed into a vibrating tray at regular intervals and are converted into a continuous flow at the second stage. The portion weight and the time interval values are selected from the condition of equality of the given dispenser productivity to the ratio of the individual portion weight to the time interval between the supply of portions to the device for their conversion into a continuous flow. Dynamic impacts on the sensor are reduced, but are not completely excluded, since the weight of a separate portion is determined during the material motion. To increase the dosing accuracy, a new strategy in implementing the two-stage dosing technology is proposed based on the fact that constancy of the quotient could be ensured not only with the constancy of the dividend and the divisor, but also with variable values of these quantities. The proposed dosing method was experimentally compared with the prototype, which confirmed advantages of the new dosing strategy over the traditional one.

Research of the crop seed unloading process from the treatment chamber of a rotary seed treater

Purpose. Enhancing the productivity of the process of layer-by-layer application of protective agents on the seeds of agricultural crops through the justification of the shape of the unloading window of the seed treatment chamber of rotary batch treaters. Methods. The research uses an analytical and experimental methods using Microsoft Office software environments. Results. The analytical dependence of the ratio of the width of the live cross-section of the seed flow to the width of the unloading window on the central angle of the window girth and the experimental dependence of the seed unloading time from the processing chamber on the mass of its portion and the rotor rotation frequency were obtained. Conclusions. The ratio of the width of the live section of the flow of processed seeds to the width of the unloading window increases proportionally with the increase in the central angle of the window. The throughput of an unloading window with a larger window width is greater than the throughput of an unloading window with a smaller window width for the same area. The time of discharge of processed seeds depends on both the mass of its portion and the frequency of rotation of the rotor. At the same time, the seed unloading time from the processing chamber increases with the increase in the weight of its portion and at a rotor speed of 250 rpm is 4.3 s for a seed portion weight of 3.5 kg and 6.9 s for 14 kg portion weight. The time of seed discharge from the processing chamber decreases with an increase in the rotor rotation frequency, and for 10.5 kg seed portion weight, it is 5.4 s at a rotor rotation frequency of 150 rpm and 4 s at a rotor rotation frequency of 250 rpm. Keywords: seeds, treatment chamber, seed treater, layer treatment, protective preparations, unloading.

PENGARUH PEMBENAH TANAH TERHADAP PERTUMBUHAN DAN PRODUKSI TIGA VARIETAS PADI PADA TANAH ASAL KARANGANYAR BERBASIS PUPUK ORGANIK BIO-SLURRY

The study aimed to compare the growth and production of rice between three varieties, namely Ciherang, IR 64 (Membrano), and Inpari 23 (Aromatic) without or with soil amendment application (dolomite) on andosol soil from Karanganyar. The research design used was a split-plot with a Completely Randomized Design. The main plot is treatment without soil amendment (R1) and with soil amendment (dolomite) (R2). Subplots were Ciherang (V1), IR 64 (V2), and Inpari 23 (V3) varieties. Parameters observed were plant height, number of panicles, panicle emergence age, crown weight, root weight, root crown ratio, strawweight, grain weight, 1000 grain weight, and harvest index. The results showed that the variety factor had a significant effect (P<0,05) on the age of panicle emergence and the number of panicles. The age of panicle emergence and the best number of panicles was found in the IR 64 variety. Variety factors had no significant effect on plant height, crown weight, root portion weight, root canopy ratio, strawweight, grain weight, 1000 grain weight, and harvest index. Soil amendment factors have no significant effect on growth, biomass production, and rice production. It can be concluded that the most superior rice growth and production is IR 64 variety followed by Ciherang and Inpari 23 varieties.

Sorting beef subprimals by ribeye area size at the packer level to optimize utility and product uniformity in foodservice and retail.

The objectives of the study were to evaluate if sorting beef carcasses at the packer level by loin muscle (LM) area, using instrument grading technology, would increase the consistency of three boxed beef products for the foodservice and retail sectors of the industry. U.S. Department of Agriculture (USDA) Choice beef sides (n = 100) and USDA Select sides (n = 100) were selected and stratified into five LM area categories (±2.9 cm2): 1) 77.4, 2) 83.9, 3) 90.3, 4) 96.8, and 5) 103.2 cm2. Beef lip-on ribeyes and boneless strip loins were obtained from USDA Choice sides and full, partially defatted tenderloins were obtained from USDA Select sides. Subprimals were scanned with a portioner that captured visual images and dimensional analyses of each subprimal, and data were analyzed by the software to determine multiple portioning outcomes for each subprimal. Portioning data were generated for each subprimal based on a variety of targeted portion weights (ribeye and strip loin steaks = 340.2 g; tenderloin steak = 170.1 g), as well as various portion thicknesses (ribeye and strip loin steaks = 31.8 mm; tenderloin steak = 44.5 and 50.8 mm). Subprimal utility varied across targeted portion weights and thicknesses within each LM area category. For the ribeyes and strip loins, optimal portion weight and thickness combinations were observed more frequently in LM area categories 1 and 2 than for the three larger LM area categories. Analysis of data for tenderloins revealed that LM area categories played a lesser role in identifying optimization of steak portion weight and thickness combinations. Findings demonstrate that creating categories of beef subprimals based on LM area as opposed to subprimal weight might provide a unique sorting method that would improve boxed beef product consistency and uniformity for foodservice and retail sectors.

Sorting Beef Subprimals by Ribeye Size at the Packer Level to Maximize Utility and Product Uniformity in Foodservice and Retail Sectors

ObjectivesTo determine the impact of sorting beef carcasses at the packer level by ribeye area, instead of sorting subprimals by weight, to provide more consistent products for the end user via foodservice and retail channelsMaterials and MethodsInstrument grading technology was used to select 100 USDA Choice, yield grade 2 or 3 sides, and 100 USDA Select, yield grade 2 or 3 sides. Carcass sides were sorted into one of five ribeye area (REA) categories, as outlined in Tabsle 6.USDA Choice carcass sides were fabricated to remove beef rib, ribeye, lip-on (IMPS 112A) and beef loin, strip loin, boneless (IMPS 180) from each USDA Choice. Beef loin, tenderloin, full, side muscle on, partially defatted (IMPS 189B) subprimals were procured from each USDA Select side. Subprimals were weighed, trimmed to specification, and passed through a 3-D visual analysis portioning machine and to obtain scan data for a variety of portioning outcomes generated by simulation software.ResultsBased on input from our foodservice collaborators, 1.25 inches (3.18 cm) was identified, for ribeye and strip loin steaks, as the targeted optimal thickness to meet consumer expectations. After evaluation of multiple portioning outcomes, it was determined that a 14.00-ounce (396.89 g) portion, for each REA category, most consistently delivered the preferred steak thickness identified previously. REA categories 1 and 2 most frequently produced desirable thickness and portion weight outcomes in ribeye and strip loin steaks. Statistical analysis of number of portions per subprimal stratified by portion weight and portion thickness revealed differences (P &lt; 0.05) across all REA area categories in both ribeyes and strip loins. As portion weight and thickness increased, steak portion number tended to decrease. In tenderloins, an optimal steak thickness of 1.75 to 2.00 in (4.45 to 5.08 cm) was identified as optimal. Most frequently, 8, 9, and 10-ounce (226.80, 255.15, and 283.50 g) portions met the targets for optimal portion weight and thickness parameters. For tenderloins, number of portions by portion weight showed significant differences (P &lt; 0.05) in all ribeye area categories with the exception of 7-ounces (198.45 g) and showed no differences when stratified by portion thickness. In this investigation, USDA Choice carcasses (r = 0.76) and USDA Select carcasses (r = 0.56) expressed moderate correlation between REA area and hot carcass weight.ConclusionResults of the present study suggest strip loin, ribeye, and tenderloin subprimals from carcasses possessing a ribeye area ranging from 74.8 cm2 to 87.1 cm2 offered the greatest level of utility when portioned for use in foodservice and retail sectors. Further research is warranted to continue examining the merit of sorting carcasses by ribeye area at the packer level, but results of this study suggest that there is potential for improved consistency and utility of subprimals in the foodservice and retail sectors.Table 6.Ribeye area (REA) categories and associated acceptable REA ranges.

Implementation of a New Food Picture Database in the Context of fMRI and Visual Cognitive Food-Choice Task in Healthy Volunteers

This pilot study aimed at implementing a new food picture database in the context of functional magnetic resonance imaging (fMRI) cognitive food-choice task, with an internal conflict or not, in healthy normal-weight adults. The database contains 170 photographs including starters, main courses, and desserts; it presents a broad-spectrum of energy content and is provided with portion weight and nutritional information. It was tested in 16 participants who evaluated the energy density and gave a liking score for all food pictures via numerical scales. First, volunteers were segregated into two groups according to their eating habits according to a food consumption frequency questionnaire (FCFQ) to assess whether the database might elicit different appreciations according to individual eating habits. Second, participants underwent fMRI cognitive food-choice task (van der Laan et al., 2014), using our picture database, in which they had to choose between high-energy (HE) and low-energy (LE) foods, under a similar liking (SL, foods with similar hedonic appraisals) condition or a different liking (DL, foods with different hedonic appraisals) condition. Participants evaluated correctly the caloric content of dishes (from r = 0.72 to r = 0.79, P < 0.001), confirming a good perception of the caloric discrepancies between food pictures. Two subgroups based on FCFQ followed by a principal component analysis (PCA) and a hierarchical ascendant classification (HAC) were defined, that is, Prudent-type (PTc, N = 9) versus Western-type (WTc, N = 7) consumers, where the WTc group showed higher consumption of HE palatable foods than PTc (P < 0.05). The WTc group showed a higher correlation between liking and caloric evaluation of the food pictures as compared to PTc (r = 0.77 and r = 0.36, respectively, P < 0.001), confirming that food pictures elicited variable responses according to contrasted individual eating habits. The fMRI analyses showed that the DL condition elicited the activation of dorsal anterior cingulate cortex (dACC), involved in internal conflict monitoring, whereas SL condition did not, and that LE food choice involved high-level cognitive processes with higher activation of the hippocampus (HPC) and fusiform gyrus compared to HE food choice. Overall, this pilot study validated the use of the food picture database and fMRI-based procedure assessing decision-making processing during a food choice cognitive task with and without internal conflict.

Chemical Composition and Nutritional Information of Fats Used in Fillings of Sandwich Cookies

AbstractThe aim of this work was to evaluate the characteristics of fillings used in cookies commercialized in Brazil and in USA according to their chemical composition, labels, nutritional information, ingredients list, and price. Fillings had approximately 25–32% of fat. In general, the composition of these fats consisted of approximately 50% of saturated fatty acids (SFA), mainly palmitic acid, and 50% of unsaturated fatty acids, mainly oleic acid. Brazilian samples had trans‐fatty acids (TFA) in the range of 1–15% although in many cases their presence was not reported in the labels. USA product labels did not present a fixed portion weight but they showed detailed information about the types of fats used such as source and the process used for their production. In 70% of Brazilian product labels, the information shown in the ingredient list was limited to “vegetable fat,” which does not give enough information to consumers about the type of fat used. In addition, our results showed that low‐trans‐products or zero‐trans‐products, in which TFA were replaced by SFA, presented the highest prices. This research suggests that further legislation should be developed in Brazil to decrease the amount of TFA in foods and improve their nutritional properties.

Características físico-químicas de frutos de variedades silvestres de Opuntia de dos regiones semiáridas de Jalisco, México Physicochemical characteristics of fruits from wild Opuntia species from two semiarid regions of Jalisco, Mexico

Species of the genus Opuntia are of great importance in Mexico. In Jalisco, a state located in Western Mexico, there are 29 recognized species of Opuntia , but only four of them are grown for consumption as vegetables and fruit, three are used for ornamental purposes, and the rest (22 species) are not exploited. The objective of this research was to evaluate morphological and chemical characteristics of fruit from wild Opuntia species grown at two municipalities of Jalisco, Mexico (Lagos de Moreno and Ojuelos de Jalisco). The variability in size, total fresh weight, edible portion weight, shell thickness and postharvest characteristics (moisture, ashes, total acidity, °Brix and pH), and pigment concentration (betaxanthins and betacyanins) was analyzed in 15 species of eight species of the genus Opuntia from both regions. Ten to fifteen fruits of each species were analyzed; parameters of descriptive statistics were obtained from the results; and were subjected to analysis of variance and to the Tukey test (α = 0.05). A greater diversity of wild species was collected at the municipality of Lagos de Moreno. Only three species: “memela” ( O. cantabrigiensis ), “cardona” ( O. streptacantha ) and “cascarona” ( O. hyptiacantha ) were present in both regions. O. ficus-indica species presented the highest values of fruit size, total weight and pulp weight. Moisture content in all samples tested was in the range from 80 to 90%, the ash content values ranged between 0.3 and 1.0%. The fruits showed low acidity (pH > 4.5) and high content of soluble sugars (11-14 °Brix). The species collected in Lagos de Moreno presented the highest contents of betalains, highlighting Opuntia icterica “larguita” with the highest content of total betalains (32.44 mg/100g). Results show the high variability in morphological and chemical characters of Opuntia species fruits from two semiarid regions in the state of Jalisco, Mexico. This information is important in order of making proposals for the use and conservation of wild species and highlight its value as genetic resources in regions of Jalisco.

Menu label accuracy at a university's foodservices. An exploratory recipe nutrition analysis

The increase in the weight of American adults and children has been positively associated with the prevalence of the consumption of food-away-from-home. The objective was to assess the accuracy of claimed nutritional information of foods purchased in contracted foodservices located on the campus of an institution of higher education. Fifty popular food items were randomly collected from five main dining outlets located on a selected campus in the northeastern United States. The sampling was repeated three times on separate occasions for an aggregate total of 150 food samples. The samples were then weighed and assessed for nutrient composition (protein, cholesterol, fiber, carbohydrates, total fat, calories, sugar, and sodium) using nutrient analysis software. Results were compared with foodservices' published nutrition information. Two group comparisons, claimed and measured, were performed using the paired-sample t-test. Descriptive statistics were used as well. Among the nine nutritional values, six nutrients (total fat, sodium, protein, fiber, cholesterol, and weight) had more than 10% positive average discrepancies between measured and claimed values. Statistical significance of the variance was obtained in four of the eight categories of nutrient content: total fat, sodium, protein, and cholesterol (P < .05). Significance was also reached in the variance of actual portion weight compared to the published claims (P < .001). Significant differences of portion size (weight), total fat, sodium, protein, and cholesterol were found among the sampled values and the foodservices' published claims. The findings from this study raise the concern that if the actual nutritional information does not accurately reflect the declared values on menus, conclusions, decisions and actions based on posted information may not be valid.

Portion weights of food served in English schools: have they changed following the introduction of nutrient-based standards?

Mandatory food-based and nutrient-based standards for the food provided in English schools were introduced in 2008 (primary) and 2009 (secondary) and have had a positive impact on pupils' food choice and nutrient intake at school. There are no recommendations for portion sizes in England, although anecdotal evidence suggests that portions of food and drink sold in schools have decreased since the standards were introduced. Data were collected from 136 primary and 80 secondary schools in 2009 and 2010/11, respectively. All food and drink items provided at lunchtime were weighed on five consecutive days at each school. The mean and median weight, SD, and 25th and 75th centile for each individual food were calculated. Data were compared with the results obtained from similar surveys in 2004 and 2005, as well as with portion size recommendations for Scottish schools. The proportion of food items that differed in weight since 2004/05 varied from 13% in primary schools to 29% in secondary schools. Changes in weight were equally likely to be positive or negative, with the exception of portions of fruit and vegetables, which had decreased. Primary schools were more likely to meet portion size recommendations than secondary schools. Of the items that were directly comparable over time, a limited number showed a significant change in portion size since the standards for school food were introduced. Portion weight recommendations are based on a balanced healthy diet, and pupils should eat all the components of meals offered by schools to meet dietary recommendations.

Development of an online database of typical food portion sizes in Irish population groups.

The Irish Food Portion Sizes Database (available at www.iuna.net) describes typical portion weights for an extensive range of foods and beverages for Irish children, adolescents and adults. The present paper describes the methodologies used to develop the database and some key characteristics of the portion weight data contained therein. The data are derived from three large, cross-sectional food consumption surveys carried out in Ireland over the last decade: the National Children's Food Survey (2003-2004), National Teens' Food Survey (2005-2006) and National Adult Nutrition Survey (2008-2010). Median, 25th and 75th percentile portion weights are described for a total of 545 items across the three survey groups, split by age group or sex as appropriate. The typical (median) portion weights reported for adolescents and adults are similar for many foods, while those reported for children are notably smaller. Adolescent and adult males generally consume larger portions than their female counterparts, though similar portion weights may be consumed where foods are packaged in unit amounts (for example, pots of yoghurt). The inclusion of energy under-reporters makes little difference to the estimation of typical portion weights in adults. The data have wide-ranging applications in dietary assessment and food labelling, and will serve as a useful reference against which to compare future portion size data from the Irish population. The present paper provides a useful context for researchers and others wishing to use the Irish Food Portion Sizes Database, and may guide researchers in other countries in establishing similar databases of their own.

In-shell pistachio nuts reduce caloric intake compared to shelled nuts

It was hypothesized that consuming in-shell pistachios, compared to shelled pistachios, causes individuals to consume less. A convenience sample of students at a mid-western university ( n = 140) was recruited, asking them to evaluate a variety of brands of pistachios. A survey at the end of class determined fullness and satisfaction. Subjects entering the classroom were given a 16-ounce cup and asked to self-select a portion of pistachios. Portion weight was recorded and subjects consumed pistachios at their leisure during class. At class end, pistachios remaining in the cup were weighed and total consumption by weight was determined. The caloric content of each portion was then calculated. In condition one, subjects offered in-shell pistachios consumed an average of 125 calories. In condition two, subjects offered shelled pistachios consumed an average of 211 calories; a difference of 86 calories. Subjects in condition one consumed 41% fewer calories compared to subjects in condition two ( p ≤ .01). Fullness and satisfaction ratings were not significantly different ( p ≥ .01). Caloric intake was influenced by the initial form of the food. The difference in calories consumed may be due to the additional time needed to shell the nuts or the extra volume perceived when consuming in-shell nuts.

Glycemic Impact As a Property of Foods Is Accurately Measured By an Available Carbohydrate Method That Mimics the Glycemic Response ,

The relative glycemic impact (RGI), the weight of glucose that would induce a glycemic response equivalent to that induced by a given amount of food, is preferably expressed for reference amounts of foods customarily consumed per eating occasion. But because customarily consumed portions of different foods deliver different glycemic carbohydrate doses, methods for determining their RGI need to allow for homeostatic responses to different glycemic carbohydrate loadings. We tested the accuracy of an in vitro method for measuring the RGI of customarily consumed portions that allows for homeostasis, using 24 foods. Glucose equivalents released during simulated gastrointestinal digestion were adjusted by the glycemic potency of contributing sugars to obtain cumulative glycemic glucose equivalents (GGE) and multiplied by food portion weight. Corresponding dose-dependent blood glucose clearance was calculated and subtracted from GGE, giving net GGE compared with time curves reminiscent of blood glucose response curves. RGI values (GGE content) for the food portions were obtained by comparing incremental areas under the curves for foods with that for a white bread reference of known GGE content. The correlation between in vivo values calculated from glycemic index values for the same foods and in vitro values was: in vivo GGE = 1.0 in vitro GGE − 0.5; R2 = 0.90. Bland-Altman methods comparison analysis showed close agreement: in vivo GGE = −0.055 in vitro GGE + 1.16; R2 = 0.027. The results suggest that a modified available carbohydrate determination can economically provide valid RGI values for consumer and industry use. J. Nutr. 140: 1328–1334, 2010.

Relative glycaemic impact of customarily consumed portions of eighty-three foods measured by digestingin vitroand adjusting for food mass and apparent glucose disposal

Practical values to guide food choices for control of postprandial glycaemia need to refer to entire foods in amounts customarily consumed. We tested an in vitro method for determining the relative glycaemic impact (RGI) of customarily consumed portions of foods. Sugars released during in vitro pancreatic digestion of eighty-three foods were measured as glucose equivalents (GE) per gram of food, adjusted by the glycaemic indexes of the sugars to obtain glycaemic GE (GGE) per gram and multiplied by food portion weight to obtain the GGE contribution of the food portion, its RGI. The results were compared with clinical GGE values from subjects who consumed the same food amounts. In vitro and in vivo GGE values were significantly correlated, but the slope of the regression equation was significantly less than one, meaning in vitro GGE values overestimated in vivo GGE values. Bland-Altman method comparison showed the in vitro-in vivo disparity to increase as mean GGE increased, suggesting the need to allow for different rates of homeostatic blood glucose disposal (GD) due to different GGE doses in the customarily consumed food portions. After GD correction, Bland-Altman method comparison showed that the bias in predicting in vivo GGE values from in vitro GGE values was almost completely removed (y = 0.071x - 0.89; R2 0.01). We conclude that in vitro food values for use in managing the glycaemic impact of customarily consumed food quantities require correction for blood GD that is dependent on the GGE content of the food portions involved.

Assessment of typical food portion sizes consumed among Australian adults

AbstractAim: To document the typical portion sizes of commonly consumed foods as reported by adults in the 1995 National Nutrition Survey, and to compare these data with existing information on serving sizes used in Australia.Methods: Portion sizes of foods were defined as total amounts of food consumed per eating occasion, using estimated food portion weight data from the 1995 National Nutrition Survey. Age‐ and sex‐specific median (typical) and interquartile ranges were produced for the most commonly consumed foods for Australian adults. These were compared with other data on weighed food records, sample servings as used in the Australian Guide to Healthy Eating and ‘unspecified’ serves as used in nutritional analysis software.Results: Typical portion sizes for many commonly consumed foods varied significantly by age and sex of the consumer, with larger portion sizes being consumed by men, and by younger adults. Portion size differences between sex were not consistent across food types; therefore, a fixed ratio cannot be applied to all food types. Typical portion sizes estimated from the National Nutrition Survey were similar to median portion sizes obtained from weighed food records for many foods but were not similar to the generic sample servings and ‘unspecified’ serves.Conclusions: The significant age and sex differences in portion sizes consumed indicate the need for age‐ and sex‐specific portion sizes in dietary analysis. Portion size research has particular relevance to the current revision of the dietary guidelines, core food groups and the development of a new food guide in Australia.

Edible Portion Weight and Rough Guide for Food Group Intake Estimated by Food Volume in Dishes

Edible Portion Weight and Rough Guide for Food Group Intake Estimated by Food Volume in Dishes

Salt content of ready meals commonly consumed by older people

Background: It is well documented that blood pressure increases with age and is commonly related to sodium intake (Intersalt, 1988). In an earlier study, McCabe &amp; Thomas (2007) suggested that frequent use of ready meals among single elderly men may be associated with higher intakes of fat and salt. Ready meals are increasingly popular in the UK, accounting for some £2.38bn of food expenditure and consequently the salt content of those commonly used by older people is of considerable interest from a public health perspective.Methods: Eighty people aged over 65 years (20 male, 60 female) attending three Age Concern centres in London were interviewed concerning their eating habits and use of ready meals. From this information, the 20 most popular types of ready meals were identified. Packaging information was then collected, concerning the portion weight, salt and energy content of these ready meal dishes as provided by 10 different manufacturers.Results: Portion sizes varied widely. Table 1 shows salt per serving, salt per 100 g and mean g salt per serving as % of the recommended daily maximum RDM (6 g salt). Salt content of ready meals commonly eaten by older people Dish n Mean (range) salt g per serving Mean salt (g % RDM) Mean (range) salt g per 100 g Sausage &amp; Mash* 5 3.2 (2.0–4.9) 53 0.71 (0.45–0.98) Liver and Bacon 9 3.1 (2.2–4.0) 51 0.72 (0.49–1.00) Lamb Casserole 1 2.7 (2.7–2.7) 45 0.67 (0.67–0.67) Chicken Curry 10 2.6 (1.3–5.5) 43 0.50 (0.18–1.00) Lasagne* 7 2.5 (1.5–3.9) 42 0.63 (0.50–1.00) Chilli con Carne 11 2.4 (1.8–3.5) 41 0.55 (0.40–0.78) Cottage Pie 6 2.4 (1.4–3.9) 40 0.58 (0.35–0.8) Cannelloni 5 2.4 (2.0–2.7) 39 0.57 (0.50–0.68) Lamb Curry 9 2.2 (2.2–2.4) 37 0.53 (0.48–0.63) Shepherds Pie* 3 2.2 (1.9–2.8) 37 0.59 (0.44–1.00) Fish Pie 12 2.1 (1.5–2.9) 35 0.54 (0.40–0.73) Sweet n Sour Chicken 7 2.1 (1.0–3.9) 35 0.41 (0.25–0.72) Vegetable lasagne 4 2.0 (1.7–2.2) 33 0.47 (0.38–0.54) Macaroni Cheese 4 1.9 (1.1–2.5) 32 0.49 (0.28–0.63) Chicken Roast 13 1.9 (1.2–2.5) 32 0.49 (0.34–0.73) Chicken n Pasta 3 1.8 (1.8–2.0) 30 0.46 (0.38–0.50) Spaghetti Bolognaise 8 1.8 (0.6–3.0) 29 0.46 (0.18–0.80) Lamb Roast 6 1.7 (1.3–2.1) 28 0.41 (0.27–0.52) Beef Roast* 4 1.6 (0.5–3.2) 27 0.41 (0.11–0.80) Liver and onions 1 0.6 (0.6–0.6) 10 0.13 (0.13–0.13) All 132 2.2 (0.5–5.5) 37 0.53 (0.11–1.00) (*most popular) Discussion: Although all ready meals met the Joint Sodium Working Party limit of 0.9–1.0 g salt per 100 g, the large portion sizes of some individual meals resulted in salt content approaching the recommended daily maximum.Conclusions: Use of ready meals is popular among older people, but salt content per meal is a matter of concern and needs to be considered when making healthier choices.References McCabe &amp; Thomas, J. (2007) Eating patterns and diets of elderly men living alone: a pilot study. J. Hum. Nutr. Diet.20, 372(Abstract).Intersalt Cooperative Research Group. (1988) Intersalt: an international study of electrolyte excretion and blood pressure. Results for 24‐hour urinary sodium and potassium. BMJ297, 319–328.

Consumer views on portion size guidance to assist adult dietary choices

Background: The Eatwell Plate (FSA, 2007) is the current national food guide model recommended for use in Scotland. The model is essentially qualitative and introduces the five main food groups used in nutritional planning, illustrates the types of foods and drinks contained within each group and indicates the recommended ‘balance’ between these groups for a healthy diet. However, it is recognised that a useful practical addition to the model may be the inclusion of quantitative guidance on portion sizes of commonly consumed foods. The current work is part of a programme which aims to ascertain the perceived utility of portion size tools in the general public and health professionals.Methods: Six single gender focus group discussions, quota sampled by age, gender and socio‐economic status were undertaken in urban areas of central Scotland. Flexible and open‐ended questioning procedures were used to stimulate discussion followed by the use of prompt materials to encourage active reflection. Discussions focussed on the issues of identifying and attaining appropriate portion sizes and on what type of tools might be helpful in identifying them (e.g. household measures plus/minus specific written and numerical information). The interviews were digitally recorded and transcribed for content analysis on perceived need for guidance and practical ideas for assistance.Results: Overall,participants understood that the general concept of ‘portion weight guidance’ might be a helpful guide towards selecting appropriate quantities of foods. However, it was clear that several individuals thought that although guidance for the public in general was acceptable it was unnecessary for them personally. The main reasons given for not personally wishing quantitative guidance were perceptions of already ‘knowing’ appropriate amounts to serve, inability to identify credible and consistent guidance which can be applied to meet the requirements of individuals, and a perception that the breadth of food guidance may be very large to be comprehensible. With respect to the design of the tool, participants stated a preference for simple messages (avoiding technical terminology) with clear, consistent and memorable statements. In addition, it was felt that portions should be depicted in context of overall daily intake (as opposed to per meal) using visually attractive material (e.g. use of colour/pictures/minimal use of words). Communications should also take account of individual differences in daily requirements. Discussion on routes for communicating portion size guidance arising from prompts provided (e.g. the Eatwell Plate) suggested that a simple fridge magnet card or leaflet would be more desirable than websites, information on food labels and detailed plate models.Discussion: The research showed that there is interest in portion size guidance amongst consumers. Tools to assist dietary choices should be simple, compact, easy to use and present consistent and memorable information with flexibility for individual requirements.Conclusion: It is timely to explore ways in which the Eatwell Plate model can be expanded to include quantitiative guidance to aid the selection of a healthy balanced diet.This study was funded by NHS Health Scotland.Reference Food Standards Agency (2007) Food Standards AgencyEatwell Plate. Available at http://www.food.gov.uk/multimedia/pdfs/eatwellplatelarge.pdf (accessed on 29 January 2008).