Food Portion Research Articles

The effectiveness of android-based application for adolescents in estimating food portion size

Gadgets are now an important part of daily activities, including among adolescents. This technology allows effective information sharing, making it an alternative to nutrition education. Nutrition education regarding portion size is expected to change adolescents’ feeding behavior. The use of conventional media such as food models and leaflets (paperbased media) suffer from many weaknesses in terms of size, weight, price and practicality. This study compared the effects of an android-based application “GIZIKU (My Nutrition)” to the one on the food model and leaflet on adolescents’ ability to estimate the portion. There were 64 adolescents with normal body-mass index from 5 junior high schools who participated in this intervention. Their skills in estimating the portion size (in portion estimation ratio/PER) were measured two months after being given the education using the application and food model. The Kolmogorov-Smirnov test was then applied to compare the two groups. In general, no difference was found in the portion estimation ratio between the groups (p = 0.83). Most of the respondents (75.3%) showed a tendency to overestimate the portion size of food served to them. The absence of a gap between the groups indicated that the use of “The GIZIKU” application (and may apply to other electronic-based delivery modes) can be a feasible alternative for more effective, affordable and practical nutrition education.

Association between Distribution Timeliness and Plate Waste of High Energy High Protein Diet in Hospital

Plate waste of patients is one of quality indicators of food service management in hospitals. High energy and protein diet often produced high plate waste which may related to some factors. This study aimed to assess the correlation between portion size accuracy and distribution time with plate waste among patients with high energy-protein diet in Hospital. The study design was cross-sectional study which participated 56 meal of patients in total. The data collection is conducted during August 2023. Variables of study consist of portion size accuracy, distribution time and plate waste. All of data were analyzed using Independent T-Test and Chi Square tests. The study showed that the average of food portions was not accurate and meal serving was accurate. Average plate waste ≥20% was found in staple foods, plant-based protein, vegetables, and extra food, while animal protein <20%. There was no correlation between portion size accuracy with plate waste. However, there was a correlation between timeliness of serving with plate waste of staple food, animal protein, and extra food. The study concluded there was no correlation between portion size accuracy of food with plate waste. However, there was a correlation between distribution time with plate waste of staple food, animal protein, and extra food.

The Complexities of Social Dining: Investigating Role of Impression Management, External Eating, and Known Companion Towards Food Portion

This study aims to investigate how dining with acquaintances or friends, the desire to manage others’ impressions, and external cues such as smell and appearance, influence food portion sizes. The research employed a quasi-experimental design, involving 236 participants who were active students at Semarang State University, all of whom were not on a diet, did not have allergies, and non-vegetarians. A General Linear Model Univariate analysis reveals that individuals who ate alone had a bigger portion compared to when eating with a known companion (F(1,228)=4.059, p=0.045, partial η2=0.17). Furthermore, the impression management or external cues influenced the individuals to take bigger portions when eating alone (F(1,228)=5.290, p =0.022, partial η2=0.023; F(1,228)=4110, p=0.044). However, those with high impression management and external eating tendencies took larger portions when eating with a known companion (F(1,228)=4.652, p=0.032, partial η2=0.020). Thus, the presence of a known companion had a less significant influence on overall portion sizes (F(1,228)=4.059, p=0.045, partial η2=0.17). These findings suggest that known companions exert a complex effect on eating behaviors. Future research should provide clearer guidelines for the appropriate portion sizes companions should take, while emphasizing healthy food choices in social dining setting.

A global analysis of portion size recommendations in food-based dietary guidelines.

Since large food portion sizes (PS) lead to overconsumption, our objective was to review PS recommendations for commonly consumed food groups reported in Food-Based Dietary Guidelines (FBDGs) globally and to assess variation in PS across countries and regions. Consumer-oriented FBDGs from the Food and Agriculture Organization (FAO) online repository were used to evaluate dietary recommendations, PS and number of portions for common food groups. Guidelines were classified for each group as qualitative, quantitative, or missing. A standardized approach was applied to convert PS recommendations given as household measures, cup equivalents, pieces and other measures into grams for cross comparison. Variation of recommended PS of common food groups within and across regions was examined. Among 96 FBDGs, variations were found both across and within regions. At a regional level, the highest median PS recommendations were seen in Europe for Meat, Fish and Pulses, in the Near East for Dairy products, and in Africa for most grain-based foods. Recommendations for Fruits and Vegetables showed the highest consistency across FBDGs worldwide, whereas guidance on Meat, fish & eggs and Cooked cereals/grains showed discrepancies in the classification of foods into categories, as well as in the number of portions per day. While some variation in PS recommendations across countries can be expected due to cultural and regional dietary practices, inconsistent definitions to refer to a portion and varied derivation methods may further produce discrepancies. Harmonizing development methods for FBDG could help establish more consistent reference portion sizes and therefore provide clearer guidance to consumers.

An Online Resource for Monitoring 24-Hour Activity in Children and Adolescents: Observational Analysis.

The Singapore integrated 24-hour activity guide for children and adolescents was introduced to promote healthy lifestyle behaviors, including physical activity, sedentary behavior, sleep, and diet, to enhance metabolic health and prevent noncommunicable diseases. To support the dissemination and implementation of these recommendations, a user-friendly online resource was created to help children and adolescents adopt these behaviors in Singapore. This study aimed to assess the acceptability of the online resource in the adoption of healthier lifestyle behaviors, and the change in the users' behaviors with the use of this online resource. Participants aged 7-17 years were required to log their activity levels of the past 7 days at the beginning and at the end of a 3-month period using the browser-based online resource, including information on the duration and frequency of moderate- to vigorous-intensity physical activity (MVPA), length of sedentary behavior, duration and regularity of sleep, and food portions. User satisfaction, on the length, ease of use, and relevance of the online resource, was also recorded using a 10-point Likert scale. Descriptive statistics and statistical analyses, including the Wilcoxon signed rank test and McNemar test, were carried out at baseline and at the end of 3 months. A total of 46 participants were included for analysis. For physical activity, the number of days of MVPA increased from a median of 3 (IQR 2-5) days to 4 (IQR 2-5) days (P=.01). For sedentary behavior, the median daily average screen time decreased from 106 (IQR 60-142.5) minutes to 90 (IQR 60-185) minutes. For sleep, 10% (5/46) more participants met the recommended duration, and the number of days with regular sleep increased from a median of 6 (IQR 5-7) days to 7 (IQR 5-7) days (P=.03). For diet, there was a decrease in the portion of carbohydrates consumed from a median of 42% (IQR 30-50) to 40% (IQR 30-48.5; P=.03), and the number of days of water and unsweetened beverage consumption remained stable at a median of 5 days but with a higher IQR of 4-7 days (P=.04). About 90% (39-41/46) of the participants reported that the online resource was relevant and easy to use, and the rating for user satisfaction remained favorable at a median of 8 with a higher IQR of 7-9 (P=.005). The findings support the development of a dedicated online resource to assist the implementation of healthy lifestyle behaviors based on the Singapore integrated 24-hour activity guide for children and adolescents. This resource received favorable ratings and its use showed the adoption of healthier behaviors, including increased physical activity and sleep, as well as decreased sedentary time and carbohydrate consumption, at the end of a 3-month period.

Advancements in Using AI for Dietary Assessment Based on Food Images: Scoping Review.

To accurately capture an individual's food intake, dietitians are often required to ask clients about their food frequencies and portions, and they have to rely on the client's memory, which can be burdensome. While taking food photos alongside food records can alleviate user burden and reduce errors in self-reporting, this method still requires trained staff to translate food photos into dietary intake data. Image-assisted dietary assessment (IADA) is an innovative approach that uses computer algorithms to mimic human performance in estimating dietary information from food images. This field has seen continuous improvement through advancements in computer science, particularly in artificial intelligence (AI). However, the technical nature of this field can make it challenging for those without a technical background to understand it completely. This review aims to fill the gap by providing a current overview of AI's integration into dietary assessment using food images. The content is organized chronologically and presented in an accessible manner for those unfamiliar with AI terminology. In addition, we discuss the systems' strengths and weaknesses and propose enhancements to improve IADA's accuracy and adoption in the nutrition community. This scoping review used PubMed and Google Scholar databases to identify relevant studies. The review focused on computational techniques used in IADA, specifically AI models, devices, and sensors, or digital methods for food recognition and food volume estimation published between 2008 and 2021. A total of 522 articles were initially identified. On the basis of a rigorous selection process, 84 (16.1%) articles were ultimately included in this review. The selected articles reveal that early systems, developed before 2015, relied on handcrafted machine learning algorithms to manage traditional sequential processes, such as segmentation, food identification, portion estimation, and nutrient calculations. Since 2015, these handcrafted algorithms have been largely replaced by deep learning algorithms for handling the same tasks. More recently, the traditional sequential process has been superseded by advanced algorithms, including multitask convolutional neural networks and generative adversarial networks. Most of the systems were validated for macronutrient and energy estimation, while only a few were capable of estimating micronutrients, such as sodium. Notably, significant advancements have been made in the field of IADA, with efforts focused on replicating humanlike performance. This review highlights the progress made by IADA, particularly in the areas of food identification and portion estimation. Advancements in AI techniques have shown great potential to improve the accuracy and efficiency of this field. However, it is crucial to involve dietitians and nutritionists in the development of these systems to ensure they meet the requirements and trust of professionals in the field.

Does the way workplace canteens are managed influence users’ plate waste?

Abstract Background Plate waste (PW) is part of the food waste and is defined as the amount of edible food served not eaten. There are few estimates of PW in the food services, mainly in school canteens, where PW appears to differ depending on the provider. Our aim was to analyse the role of different canteen management in determining PW in three hospital canteens in Italy. Methods On 5 working days between August and September 2022, healthcare workers’ trays were photographed before and after meal consumption. We compared two canteens managed by an external catering service (EC) with one internally managed (IC). The two canteens with similar sample size had different management. A modified visual Comstock scale was used to assess the PW. The Carbon Footprint (CF), Water Footprint (WF), energy and nutrient content were estimated using the SU-EATABLE LIFE database and the Italian Food Composition Database for Epidemiological Studies (www.bda-ieo.it). Significance was set at p < 0.05. Results 1227 trays were analysed (1026 in EC; 201 in IC), most of which contained no waste. The percentage of trays with leftovers was higher in EC (34%) than in IC (21%), as was the mean amount of PW (104g EC vs 60g IC) (p < 0.001). The PW contained significantly more energy (125 kcal vs 73 kcal) and protein (6.0g vs 2.4g) and had higher CF (204 CO2eq EC vs 76 CO2eq IC) and WF (178 LH20 EC vs 75 LH20 IC) in CE than in IC. The significance was confirmed independently to the sample size of the canteens, and when the analysis was repeated and only the first access of each user was considered. Conclusions Results suggest that an internally managed canteen produces less leftovers than a canteen operated by an external provider. This could be because an internally managed canteen is more adaptable to users in terms of food offerings and portion sizes, despite a smaller number of food options. However, further studies are needed to confirm our findings and to identify the causes of PW in food service. Key messages • Internally managed canteens seem to reduce plate waste, probably due to certain flexibility according to users’ plate waste. • Non-served food of the canteen should be estimated to confirm our data.

Development of a tool to assess the compliance of canteen menus with the Mediterranean Diet

Abstract The Mediterranean Diet (MD) is one of the healthiest food patterns associated with important health benefits. Acknowledging this, it’s important to understand how the dietary patterns of the consumers align with the MD. Over time, different authors have formulated several indexes for this purpose. However, current indexes lack standardization, and they only evaluate the quality of the diet of individuals to be used by health professionals and political decision-makers. Although there are indexes to assess the food options at the restaurants, none of them assess the menu compliance with the MD. Due to the importance of the food services in the food choices and dietary patterns of the consumers, this research developed an index to assess the alignment of the food availability with the MD key points. To address this gap, after reviewing the existing indexes in the literature, the authors created a tool that assesses the degree of compliance of menus with the MD - MedCIn. This index is divided into 4 dimensions, the first one assesses the availability (part A) and variety (part B) of the food/food groups. The second dimension assesses the nutritional quality of the menus based on the nutritional declaration, the third dimension assesses the food portions and culinary options, and the fourth dimension allows the verification of the previous information on site. Although the use of all dimensions allows for a more comprehensive menu evaluation, dimension one can be used as a first approach MD compliance. The index is meant to be applied in a 4-week cycle, though it can be adapted for each food service. Validation of this tool included construct validity, internal consistency and inter-rater reliability, all of which returned high values (alpha-Cronbach=0.88; Coheńs Kappa=0.92). The researchers consider this a reliable tool to easily assess compliance of menus with MD key points, allowing for the identification of issues to be addressed and improved

Focus on food instead of nutrients improves consumers’ understanding of meals’ nutrition quality

Abstract Background Nowadays, most of the information directed to consumers focuses on nutrients, ignoring the impact of the interactions between different foods, origin or degree of processing. The methodologies currently applied have led consumers to confuse foods with nutrients, meat and fish are often referred to as “proteins”, grains and potatoes are referred to as “carbohydrates, forgetting that these foods are source of other nutrients, such as fat, proteins or fibre. Furthermore, its efficacy is compromised by the difficulties of reading labels among consumers. Objectives This study aimed to evaluate the understanding about food and nutritional information presented in menus to consumers, comparing the nutrient-focused approach (Nutrition Declaration) and the new food-focused approach (infographic - based on the Portuguese food Guide, from previous research). Methods 4 different meals were created, 2 balanced and complete in terms of food and nutrient content and 2 unbalanced and uncomplete. A questionnaire was applied, evaluating the understanding of the balance and healthiness of the meals, using the two approaches (nutrient-focused and food-focused). The order of presentation of the approaches and the meals was randomized for all participants. The questionnaire was distributed online through snowball sampling. Results 221 individuals participated, mostly female (67%), aged 25 to 54 years old. Evaluation of meals (“how balanced” and “how complete” the meal is) using the Nutrition Declaration did not allow to distinguish the quality of meals (Mb = 3,8;Mc=4,0), in opposite the Infographic returned significant differences between M1/M2 (Mb = 4,3;Mc=4,4) and M3/M4 (Mb = 2,5;Mc=2,6) (p < 0.01) allowing consumers to perceive differences between meals. The percentage of consumers that respond “I don’t know” to these questions decreased using the food-focused tool (13% vs 2%). Conclusions The food-focused approach allows for better understanding of meals’ nutritional balance. Key messages • The infographic provides more information about the daily food portions and how different meals and types of food contribute for complying food and nutritional recommendations. • The use of the infographic in menus, recipes, cookbooks and clinical advice may improve better food choices and a healthier lifestyle.

How big is too big? A qualitative study of discretionary food portion size norms among Australian consumers.

The high availability of energy-dense nutrient-poor discretionary foods in large serving and package sizes may have shifted portion size norms (described as a typical perception of how much people choose to eat from a given food at a single eating occasion) towards larger sizes. Few public health recommendations exist around appropriate discretionary food portion sizes. This qualitative study aimed to explore the underlying rationale of portion size norms of discretionary foods among Australian adults 18-65 years. Four focus group sessions were conducted. Collected data were analysed using inductive thematic analysis. Focus groups were held online via Zoom between September and October 2023. Thirty-four participants were recruited in the study (mean age 38 years, 19 females). The key themes raised from inductive analysis were personal factors, eating context factors, and food environment factors relevant to the portion size norms. A framework was established to illustrate the interaction across these themes during the conceptualisation of the norms. For serving size availability, consumers found that there were limited serving size choices when making portion size selections and lacked the knowledge and skills in portion control. These findings highlight the need to make positive changes to the current food environment and develop relevant public health guidelines around appropriate portion sizes to promote healthier portion size norms and enable better portion control.

The relationship between food insecurity, purchasing patterns and perceptions of the food environment in urban slums in Ibadan, Nigeria

BackgroundRapid urbanisation without concomitant infrastructure development has led to the creation of urban slums throughout sub-Saharan Africa. People living in urban slums are particularly vulnerable to food insecurity due to the lack of physical and economic accessibility to food. Hence, it is important to explore how vulnerable groups living in slums interact with the food environment. This study assessed the relationships between food insecurity, including restrictive coping strategies, food purchasing patterns and perceptions about the food environment among dwellers of selected urban slums in Ibadan, Nigeria.MethodsThis community-based cross-sectional study was conducted with people responsible for food procurement from 590 randomly selected households in two urban slums in Ibadan. Food insecurity and restrictive coping strategies were assessed using the Household Food Insecurity Access Scale and the Coping Strategy Index, respectively. We examined purchasing patterns of participants by assessing the procurement of household foodstuffs in different categories, as well as by vendor type. Participants’ perceptions of the food environment were derived through a five-item composite score measuring food availability, affordability and quality. Chi-square tests and logistic regression models analysed associations between food insecurity, purchasing patterns and perceptions of the food environment.ResultsThe prevalence of food insecurity in the sample was 88%, with 40.2% of the households experiencing severe food insecurity. Nearly a third (32.5%) of the households used restrictive coping strategies such as limiting the size of food portions at mealtimes, while 28.8% reduced the frequency of their daily meals. Participants purchased food multiple times a week, primarily from formal and informal food markets rather than from wholesalers and supermarkets. Only a few households grew food or had livestock (3.2%). Food insecure households had a lower perceived access to the food environment, with an approximate 10% increase in access score per one-unit decrease in food insecurity (AOR = 0.90, 95% CI: 0.84, 0.96). The most procured foods among all households were fish (72.5%), bread (60.3%), rice (56.3%), yam and cassava flours (50.2%). Food-secure households procured fruit, dairy and vegetable proteins more frequently.ConclusionFood insecurity remains a serious public health challenge in the urban slums of Ibadan. Perceptions of greater access to the food environment was associated with increasing food security. Interventions should focus on creating more robust social and financial protections, with efforts to improve livelihoods to ensure food security among urban slum-dwellers.

Recent developments and inventive approaches in vertical farming

“Biomimicry” is an acronym used to describe how people looked at nature for inspiration to tackle a variety of problems. The modern problems of fast-increasing urbanization, land degradation, climate change, pandemics, loss of biodiversity, and widespread use of pesticides and fertilizers seriously threaten our food supply chain. There is a growing consumer demand for nutrient-dense, flavourful plant-based cuisine with minimal environmental impact. Moreover, a considerable portion of food roughly 24% is lost before it reaches consumers, partly as a result of poor quality and protracted supply chains. Researching new methods of producing food is essential since, by 2050, there will be more than 9.7 billion people on the planet, 70% of whom will reside in cities. Vertical farming (VF), which relieves pressure on conventional agricultural land by using vertical space instead of horizontal expansion, is growing in popularity as a solution to these problems. Because VF incorporates soil-less growth techniques, it is well-suited for urban environments. This strategy may help to produce more premium products, such as fruits, vegetables, flowers, and herbs. It may also help to produce cosmetics and medications made from plants. Vertical farming, is becoming more favoured as an alternative to traditional agriculture, and provides avenues for enhancing sustainable food production given the growing challenges of climate change and population growth.

Analysis of Gastritis Prevention with Halal Food Consumption

Gastritis is an inflammation of the stomach lining that can be acute, chronic, diffuse or localized. When the defense mechanisms of the gastric mucosa are overwhelmed with bacteria and other irritants, localized inflammation occurs in the gastric mucosa. Common symptoms of gastritis include abdominal discomfort, bloating, headache, nausea, and vomiting, as well as discomfort or burning in the upper abdomen, nausea, and vomiting. and become bloated. Chills and fever may interfere with daily life. Because of the high incidence of gastritis, it is necessary for everyone, especially in productive age, to change a bad diet, such as consuming spicy foods, acidic foods or drinks, irregular meal times, and excessive portions of food, into a good lifestyle with healthier food consumption and of course halal. Diet and eating habits are the main components that affect a person's health and nutrition, therefore, as a Muslim, consuming halal and thoyyib food is an obligation. One must pay careful attention to the halal and health aspects. This research was conducted with a strategy of searching for journals used in the literature review. Some journals mentioned that consuming a balanced diet can help prevent gastritis. The study also found that consuming a variety of fruits and vegetables, such as papaya, apples, bananas and strawberries can help reduce gastritis. In addition, plenty of fish, seafood, such as salmon, sardines, tuna and seafood products rich in vitamin D can help prevent gastritis. There is also aloe vera extract shows that it effectively reduces indigestion and does not aggravate it. Research conducted on the relationship between halal food consumption and gastritis showed a significant relationship between food choices and gastritis

The Role of Food Science in Combating Obesity and Related Metabolic Disorders

Obesity and related metabolic disorders have emerged as major global health challenges, affecting millions of individuals worldwide. The prevalence of these conditions has reached epidemic proportions, leading to increased morbidity, mortality, and healthcare costs. Food science plays a crucial role in addressing this complex issue by developing innovative strategies and interventions to promote healthier eating habits and prevent the development of obesity and its associated comorbidities. This comprehensive review explores the multifaceted role of food science in combating obesity and related metabolic disorders, focusing on key areas such as food formulation, processing, preservation, and fortification. We discuss the development of functional foods and ingredients that target specific metabolic pathways, as well as the application of novel technologies to enhance the nutritional quality and sensory appeal of food products. Additionally, we highlight the importance of consumer education and behavior change strategies in promoting healthy food choices and portion control. The review also examines the potential of personalized nutrition approaches, which leverage advances in nutrigenomics and metabolomics to tailor dietary interventions based on individual genetic and metabolic profiles. Furthermore, we explore the role of food science in developing sustainable and equitable food systems that ensure access to nutritious foods for all populations. By synthesizing the latest research findings and identifying gaps in current knowledge, this review provides valuable insights and recommendations for future research and policy initiatives aimed at harnessing the power of food science to combat obesity and related metabolic disorders on a global scale.

Clinical and surgical physician’s perception of nutrition knowledge

BackgroundDue to the significant increase in the prevalence of food-related diseases, the value that physicians place on nutritional advice may have implications for patient treatment. The objective of this study was to evaluate the perception of the importance of nutritional intervention among physicians in the Universidad San Francisco de Quito’s (USFQ) healthcare system.MethodsThis cross-sectional study employed a telephone survey administered to a subset of all medical doctors (MDs) working in the healthcare system clinics of USFQ between 2021 and 2022. Study participants were recruited through voluntary response sample from a complete list of 253 MD. The single time questionnaire consisted of a 22-item validated survey in which attitudes, self-perceived capacity, and knowledge about nutrition ofmedical doctors were evaluated. Data was analyzed using descriptive statistics, two-sided t test, bivariate associations and linear and logistic regressions.Results136 MDs completed the survey yielding a response rate of 54%. Our analysis grouped participants into clinical (CE) and non-clinical specialties, hereafter referred to as surgical MDs. While a higher percentage of physicians in CE are confident in their ability to provide examples of recommended food portions based on national or international guidelines, 1 in 10 do not know how to use and interpret BMI or waist circumference, and around 1 in 3 do not know how many calories there are in one gram of fat, protein, or carbohydrates, and their basic metabolic functions. Almost all survey participants believe MDs can have an impact on the eating behavior of a patient if time is used to discuss the problem, however, almost half of survey participants believe nutrition counseling is not an effective use of time.ConclusionIt is important to explore the perceptions and self-confidence of physicians around nutrition related issues. Our results demonstrated that nearly 1 in 4 surgical MDs do not feel capable of recognizing nutritional risk in patients, which highlights the essentiality of physicians having an updated understanding of basic nutrition principles. Future research should examine how commonly MDs refer patients to nutritionists/dietitians, as well as strategies for improving physician knowledge on basic nutrition concepts.

Glycemic Index Evaluation of Flaxseed Oats Sourdough Bread

<i>Background:</i> Glycemic index (GI) is a numerical system that ranks carbohydrate-containing foods by how much they raise blood glucose level. Understanding GI is beneficial in diet management, especially for weight loss or diabetic people. Various types of food, such as functional foods, have recently gained attention for their health benefits, with sourdough bread being a notable example. As sourdough bread becomes a preferred option for weight and diabetes management, disclosing its glycemic index is crucial. <i>Objective:</i> This study aims to assess the glycemic index of a newly available bread, the flaxseed oats sourdough bread. <i>Methodology:</i> Ten healthy subjects aged between 23 to 37 years old were recruited (mean 28.7 ± 4.4 years) and required to fast and then consume 50 g of available carbohydrate portions of test and reference foods. Finger capillary blood samples were collected at the start (fasting, 0 minute) and 15, 30, 45, 60, 90 and 120 minutes after consumption. The GI was calculated from the ratio of incremental area under the curve (iAUC) to reference food. <i>Result:</i> The results show that flaxseed oats sourdough bread has a GI of 37.3 which is classified as low GI. <i>Conclusion: </i>Determining the GI value of this bread provides valuable data that can enhance dietary recommendations for weight and diabetes management. Implementing a low GI diet nationwide necessitates ongoing research, public education, and collaboration with food manufacturers to ensure consumers have access to healthier carbohydrate options.

Guiding people to take less food from the buffet: Two survey experiments that introduce a new simulated buffet scenario

Reducing portion sizes, has great potential to reduce food intake and plate waste. At all-you-can-eat buffets people tend to take larger portions of food than they would at home or at a general restaurant. Increased portion sizes can lead to people leaving uneaten food behind – contributing to food-related greenhouse gas emissions. This study develops and evaluates, in two online experiments, a meal guidance intervention to assist consumers with their meal choices. To measure behavioural intentions, we created a simulated buffet scenario where participants see a range of food items (as they would at a buffet) and are then asked to choose which foods and how many portions of each food item they would take. Compared to a control group, offering meal guidance did not appear to significantly decrease the number of grams or calories taken from the simulated buffet. However, there were significant differences in the number of grams and calories taken from the buffet when comparing those who at least followed the guidance in some way, and those who did not. Our research has methodological implications: it presents a novel and easy to implement measure of hypothetical buffet food choices and portioning that can be used in survey experiments. Future research could focus on developing strategies to prompt guests to follow meal guidance.

Precision Nutrition – Evaluating Dietary Protein and Amino Acid Intake among Children Using Duplicate Dietary Samples

Introduction: Precision nutrition, at the intersection of science and health, offers tailored dietary intervention, particularly vital for vulnerable populations like children. Focusing on protein and essential amino acids (AA), crucial for health, personalized approaches are keys for addressing deficiencies, and moving beyond generalized methods. While research on the dietary duplication technique has explored various nutrients, but there is a gap in understanding its use for assessing protein and amino acid intake, especially in children. Aim: The study aims to use the dietary duplication technique to assess the precise dietary intake of protein and AA in children, focusing on determining their exact portions and analyzing duplicate samples for content. Methods: A cross-sectional study in Chennai involved 12 children aged 4–9 years. Duplicate food portions for a day were collected from mothers in low-density polythene bags. Samples were analyzed for protein and amino acid content in a National Accreditation Board for Testing and Calibration Laboratories-accredited laboratory. Results: Girls exhibited deficient levels of histidine, lysine, phenylalanine, threonine, and tryptophan, while isoleucine met the Recommended Dietary Allowances threshold. A t-test showed significant differences in threonine levels among 4–6-year-old children, with no notable variations in 7–9-year-old children. Conclusion: This study emphasizes the importance of precise nutrition, particularly protein and essential AA, crucial for children’s health. Addressing undernutrition is crucial, and highlighting the urgency of this concern.

INTERPRETING FARMER ATTITUDE TO FOOD LOSS PHENOMENON IN THE FRESH MILK SUPPLY CHAIN IN BANYUMAS, INDONESIA

Food loss is currently a global problem for both developing and developed countries. Food loss is defined as the loss of a portion of food that is still raw but cannot be processed into a food product because the resulting material does not meet the desired quality. Food loss occurs in livestock production, and one focus is the milk supply chain. Food loss in milking usually occurs due to activities carried out during the harvest, post-harvest, and distribution processes. Food loss in the milk supply chain is caused by decreased milk quality and the farmer's attitude. Problems regarding the attitude of farmers that often occur are farmers' low attitude of responsibility to conduct something. This study aims to determine the effect of farmer attitudes to food loss in the milk supply chain. The method used was quantitative by collecting data from a survey of 46 milk farmers in Bayumas. Then, data were analyzed using the ANOVA approach. The results showed that demographics significantly affect farmers’ attitudes toward food loss in the milk supply chain. The food loss is due to farmers' treatments, including feeding, filtering milk into milk cans, and depositing milk in the shelter. Most farmers are over 50 and need more attention and knowledge about food loss in the milk supply chain. Therefore, it is necessary to conduct regular counseling programs for farmers in the supply chain regarding food loss mitigation. The stakeholders can provide the program to add new insights related to food loss. There should be intervention from the deposit shelter and cooperative in helping to increase farmers' awareness of food loss in quantity and quality.

Do people need guidance to estimate a food portion size? Evidence from an exploratory eye-tracker study

A promising strategy to encourage portion control involves clear guidance and portion information on product packaging alongside nutrition details. However, literature on the impact of this information on serving sizes is conflicting. To gather more objective evidence about how consumers interact with on-pack portion guidance, we conducted a laboratory-based eye-tracker study with 66 participants completing two portion-size estimation tasks. In the first, participants estimated serving sizes indirectly by gauging how many people a product pack could serve. The second task involved direct portion size selection using pictorial representations of the food portion on a virtual plate. Additionally, we explored how participants’ familiarity with products affected their portion estimations. Results: when portion guidance was presented, errors in portion estimation significantly decreased only in the indirect task, where 85% of participants showed an improved accuracy. This suggests that the way individuals are prompted to estimate portion sizes influences their approach and their reliance on the provided guidance. Higher error rates occurred when participants were more familiar with the products. For less familiar products, the lower portion estimation errors were associated with the longer fixations on the portion graphic in the indirect task. In addition, participants who quickly noticed the portion graphic provided more accurate portion size estimates. This emphasizes the practical importance of swiftly locating portion information on-pack to enhance estimation accuracy.