Smaller Portion Sizes Research Articles

Flour Fortification Using Lablab Purpureus Evaluation with a Biosensor.

Due to rapid metabolic and growth rates during the first two years of life, the nutritional needs of young children are high. Given the small portion sizes consumed by children between the ages of 6 and 24 months, it is necessary to improve diets to meet the nutritional needs of this age group. Therefore, the analysis of lysine content is an important parameter in the evaluation of enriched foods. The utilization of an enzymatic sensor employing lysine-α-oxidase (LOx) as a biorecognition element represents an alternative to the existing methods. This sensor was optimized for quantifying the lysine content in flour mixtures: Quinoa-Lablab purpureus rye - Lablab purpureus, and pole beans - Lablab purpureus, with a maximum ratio of 85g/100g. The addition of lablab purpureus significantly increased the lysine concentration in the enriched samples. When 30 percent was substituted in quinoa, it reached a 143 percent increase. And when 15 percent was substituted in the rye flour, the final concentration of this amino acid increased by 64 percent. In order to quantify the lysine concentration, it was necessary to optimize various parameters during the use of the sensor, e.g. a potentiometric signal was detected upon the depletion of oxygen present during the oxidation of lysine in the samples, and the sensor response was recorded at 2 s. This was possible due to the modification of the pH and the thickness of the membrane. The oxidation of lysine is catalyzed by LOx using molecular oxygen as the electron acceptor. The corresponding acidic compounds and hydrogen peroxide were formed in the reaction medium. It was possible to increase and verify the concentration of lysine in all the flours tested through the use of the biosensor, which turned out to be a valid method for controlling the nutritional quality of flours.

Home-delivered meal boxes in a family setting: a qualitative study investigating reasons for use and perceived impact on meal practices

BackgroundCooking and consuming a homemade meal is associated with health benefits. Home-delivered meal boxes can support families in cooking this fresh meal. The current study aimed to gain a deeper understanding of the determinants of meal box use, and of the perceived impact on meal practices of parents with younger (i.e., aged 6–12 years) and older children (i.e., 13–18 years).MethodsFour focus groups were conducted (n = 19); two with parents of younger children, and two with parents of older children. A semi-structured interview guide was developed and interviews were recorded and transcribed. Reflexive thematic analysis was performed using NVivo 1.4.ResultsMost parents mentioned practical reasons like saving time and money, as well as inspiration, as reasons to choose a home-delivered meal box. Also, tastiness and menu variation were often mentioned as determining factors by both parent groups. However, a few parents stated to stop using the meal boxes because of returning menus or too small portion sizes. Meal box providers were chosen based on the price, the freshness and the quality of the products. Moreover, positive effects on parents’ perceived cooking skills and knowledge were reported. Also, some parents mentioned positively changed attitudes towards vegetarian dishes. Lastly, parents reported healthier eating due to more appropriate portion sizes and more vegetables. A prominent difference between parent groups was that older children played a role in continuing the use of meal boxes, and helped to prepare the meals (contrary to younger children).ConclusionsHome-delivered meal boxes might be promising to enhance families’ meal practices. This study could inform social marketeers and health promotors to adopt an optimal strategy to reach families.

Effect of health promotion interventions on small portion size consumption behavior among college students.

Large food portion size is contributing toward overweight and obesity rates and has been found directly proportional to increase in portion size. The study was done to see the effect of health promotion intervention on small portion size consumption behavior using multitheory model (MTM). A quasi-experimental study was conducted among students of age groups 18 - 21 years in two different colleges from North India between 2019 to 2020. About 150 participants in the intervention group as well as control group were selected and health promotion intervention in the form of motivational group counseling, one-to-one counseling, Power Point presentations, lectures, and messages were given to participants in intervention group. Difference in difference of proportions for meal consumption behavior and the difference in the difference of means for body mass index, waist-hip ratio and for constructs of MTM for portion size consumption behavior were calculated. Paired t-test was used to test the significance between the continuous variables. There was a significant reduction (46% vs. 11%, P < 0.001) in proportion of participants consuming large portion-sized meals in the intervention group as compared to the control group. The mean change in constructs (participatory dialogues,behavioral confidence, change in physical environment, emotional transformation and practice for change) for portion size consumption behavior of participants in the intervention and control groups at base line and end line was found statistically significant. MTM is a useful tool for health promotion and health education to predict the initiation and sustenance of health behavior change.

Less is more: Mindfulness, portion size, and candy eating pleasure

Eating candy is pleasurable. Yet, eating candy in large quantities is not recommended. Manufacturers have consistently produced small portion sizes of a variety of candy. While consuming small versus large portion sizes is healthier, do people experience the same amount of pleasure from eating a small portion and does it matter how it is eaten? In a pre-registered study, we examined how candy portion size and mindful eating affected eating-related pleasure. Participants (N = 301) were randomly assigned to eat a small (113 calories) or large (210 calories) portion of a popular candy, Reese’s Peanut Butter Cups. They were also randomly assigned to eat the candy in a regular or mindful manner. We examined eating-related pleasure after consumption. We found that eating pleasure did not differ between portion sizes in the regular eating condition, but in the mindful eating condition, participants experienced more pleasure when eating the small versus large portion. Furthermore, participants experienced more guilt after eating the large versus small portion in the regular eating condition, but portion size did not affect feelings of guilt in the mindful eating condition. An awareness of such effects could encourage people to reduce the portion sizes of the candy they consume.

Feasibility of Elder-Friendly Food Applications of Sacha Inchi According to Cooking Method: Focusing on Analysis of Antioxidative Activity and Brain Neuron Cell Viability.

One of the objectives of this study was to determine the effect of the cooking method on the antioxidant activity of Sacha inchi (Plukenetia volubilis). This work was focused on the importance of performing proper cooking for studying Sacha inchi. The result of this study sheds light on preventing nutritional loss with appropriate cooking methods. Three types of cooking processes were selected: uncooked, roasted at 160 °C for 6 min, boiled at 100 °C for 13 min. The results of the present study indicated that roasted Sacha inchi is distinguishable for its high content of antioxidants (total polyphenol content 485.50 μM, total flavonoid content 0.02 μg/mL, DPPH free radical scavenging activity 33.05%, ferric reducing ability 0.19 μM). The results of the present study also indicated that Sacha inchi uniquely promotes HT22 cell viability. With roasted Sacha inchi treatment, HT22 hippocampal neuronal cell showed a significantly increased number of growth (p < 0.001). Results also suggest that the development of tenderized Sacha inchi could help the elderly consumers achieve their target antioxidant provision in smaller portion sizes, thus curtailing the peril of sarcopenia. The mousse type of elderly food may also change the taste of many other nut consumers as they may opt to start selling and consuming Sacha inchi. It could be in the Sacha inchi industry’s best interest to make certain all of the population’s textural favors are catered.

White Paper - Plant Based Meat - Texturizing Plant Proteins

FAO forecasts that the global meat production needs to increase by 50% to provide quality protein for the ten billion people living on planet earth by 2050. Meat fits in a healthy diet and is a good source of essential proteins, B-vitamins and several minerals (i.e. selenium and iron). A growing world population will require in 2050 about twice more food, produced on twice less arable land. Meat production is seen as less sustainable with negatives impacts on animal welfare. There is a search for alternative proteins to replace part of the animal proteins that are currently used in abundance in the diet of most developed and affluent countries. Good digestible proteins may be a limiting factor in the future. Protein is an important part of the human diet, and the Essential Amino Acids (EAA) (histidine, isoleucine, leucine, lysine, methionine (+cystine), phenylalanine (+tyrosine), threonine, tryptophan and valine), which cannot be synthesized de novo, need to be supplied through the diet. The FAO recommends that amino acids be treated as individual nutrients and that adjustments for digestibility be made when designing dietary guidelines or evaluating actual diets (Food and Agriculture Organization of the United Nations (FAO), 2013). Animal protein contains more EAA, and is of slightly higher human intestinal digestibility, than most plant-based proteins. To meet the 2050 challenge of feeding a rapidly growing human population, it is essential to carefully consider how to produce enough protein. To help consumers reduce their meat consumption, several strategies have been developed: One strategy is encouragement of ‘meatless days’ or smaller portion sizes. As a second strategy, meat in a meal can be replaced by the consumption of vegetables, beans, pulses, and/or nuts. In processed meat products, it can be replaced by using plant-based meat extenders as well [1]. Meat extenders are plant-based ingredients that act as fillers in processed meats. By doing so, the actual meat content in the product is lowered, leading to reduced meat intake. A third strategy is based on the development of structured vegetable protein products. Examples of traditionally structured products are tofu and tempeh, which are produced and consumed in East Asia for centuries. The consumer acceptance of these products is, however, lower in Western countries. Therefore, another category of structured products has emerged, referred to as meat analogues. Meat analogues are products that can replace meat in its functionality, being similar in product properties/sensory attributes, and that can also be prepared by consumers as if they were meat. The resemblance of these products to meat, in terms of texture, taste, appearance, and smell, is important for consumers that currently mostly choose meat [2]. At the moment a large number of textured vegetable proteins have already entered the market as meat analogues and substitutes. Textured structures based on soy proteins were one of the first to enter the market. At the moment there are textured vegetable proteins based on (mixtures of) pea, wheat, carrot, sunflower, onion etc. The main issue with vegetable based alternative proteins are the texture and taste of the final products. Producing steak like structures is possible with textured proteins. Most off flavours can be masked by spices and taste ingredients. In this white paper the current state of the art of the technical production processes of plant- based proteins, with special focus on the texturizing processes, will be described. This will include the established techniques that have been operated on commercial scale, and novel techniques that are less mature.

Design assessment framework for food packaging integrating consumer preferences and environmental impact

Packaging designs are aimed at lowering the life cycle environmental impact of products to pursue sustainability; however, such designs are not necessarily favored by consumers. To realize a truly sustainable packaging that consumers would actually select, packaging design should integrate consumer-preferred functions with low environmental impact. In other words, packaging design can influence consumer preferences by implementing specific packaging functions. However, the quantitative relationships between the consumer preferences and environmental impact of products with varying packaging designs are still to be revealed, which hinders the integration of these relationships in the packaging design procedure. In this study, a framework was developed to assist packaging designers in integrating consumer preferences and environmental impact during their design procedures. Our framework comprises three stages. The first two stages assess design options with regard to environmental impact and consumer preferences. The last stage integrates the results of the previous two stages based on the concept of eco-efficiency. To demonstrate the practicability of our framework, small portion sizes of potato salad products were analyzed as a case study. In the case study, the environmental impact and consumer preferences were assessed for 18 design options with different packaging functions using life cycle assessment and choice-based conjoint analysis, respectively. Furthermore, the relationships between them were quantitatively examined by integrating the assessment results. The case study results showed the trade-offs between the environmental and functional aspects, and the design option that seemed best in one respect did not always have the highest eco-efficiency. The results also indicated that our framework can support packaging designers in selecting consumer-preferred options with low environmental impact.

Liking, preference and practical implications of protein and energy enriched in-between-meals designed for elderly people.

BackgroundAn adequate dietary intake, especially of protein and energy, is important for maintaining health among elderly people, especially those in care homes. One strategy to ensure nutritional intake is to customise attractive products through enrichment to match the needs of elderly people in care homes.ObjectiveTo evaluate liking and practical aspects of protein and energy enriched in-between meals designed for elderly people in care homes through the use of quantitative and qualitative assessments.DesignA broad range of energy and protein enriched in-between meals, including both savoury and sweet products, were included. The products were evaluated by a consumer test and a focus group discussion with elderly respondents. The products were also evaluated by a second focus group discussion with care staff.ResultsThe most liked products were ice cream and cheesecake. All products achieved high scores for appearance, taste/flavour and texture. No product included in the study was extremely disliked. However, the least liked product was tomato soup, which scored above the middle of the scale except for texture. It was clear from the focus group discussions that a colourful appearance, small portion size and texture were of primary importance. The temperature had an impact on liking and swallowability.DiscussionMost products were perceived by the elderly participants as appealing and tasting good, and possible to include in a daily diet. It was clear that the colours of the foods were of primary importance. In line with other studies, it was found that highly liked in-between meals were frozen, cold and sweet. These products were also easy to swallow.ConclusionsIt is possible to produce highly liked energy and protein enriched in-between meal products designed for elderly people. The temperature had a great impact on the liking of texture, taste and flavour. In-between meals should preferably be colourful and have a small portion size.

Eating Disorders: Anorexia and Bulimia

Patient Education| 2021 Eating Disorders: Anorexia and Bulimia Connected Content Translation: ​Trastornos de la alimentación: Anorexia y bulimia Views Icon Views Article contents Figures & tables Video Audio Supplementary Data Share Icon Share Facebook Twitter LinkedIn Tools Icon Tools Get Permissions Cite Icon Cite Search Site Citation Eating Disorders: Anorexia and Bulimia. Pediatric Patient Education 2021; 10.1542/peo_document034 Download citation file: Ris (Zotero) Reference Manager EasyBib Bookends Mendeley Papers EndNote RefWorks BibTex toolbar search nav search search input Search input auto suggest search filter All AAP SitesAll PublicationsPediatric Patient Education Search Advanced Search Eating disorders are conditions that occur in people who experience a difficult relationship with food. They may face extreme guilt with eating, a fear of weight gain, and an unrealistic body image. These thoughts can disrupt and take over their daily lives. Here is information from the American Academy of Pediatrics about 2 eating disorders: anorexia nervosa (commonly known as anorexia) and bulimia nervosa (commonly known as bulimia). Some people show signs and symptoms of both eating disorders. Anorexia is an eating disorder that results in unhealthy weight loss. People with anorexia may have a distorted body image, and they restrict their calories and/or purge to reach unrealistic weight goals. Calorie restriction often involves increasingly narrow food choices, smaller portion sizes, and skipped meals. Guilt about eating can lead to purging through exercise, vomiting, or medications such as laxatives. Malnutrition can... © 2021 American Academy of Pediatrics. All rights reserved. You do not currently have access to this content.

Empowering Patients for Healthy Nutrition, Physical Activity, and Self-Care Using the Diabetes Score Questionnaire

Objectives: Lifestyle factors such as nutrition and physical activity play an important role in the management of diabetes mellitus. Unfortunately, adherence to lifestyle change remains low among patients with diabetes. The aim of this study was to evaluate the effectiveness of the Diabetes Score questionnaire in a clinical setting. Methods: The Diabetes Score is a 10-item shared decision-making tool designed to empower lifestyle change in individuals with diabetes. It yields an intuitive score from 0 to 100 based on a patient’s adherence to lifestyle recommendations. An observational study was conducted at an ambulatory health care center. After obtaining written informed consent, adult patients with type 2 diabetes mellitus were interviewed by a trained researcher using the Diabetes Score questionnaire. Patients’ Diabetes Score values were analyzed in reference to their glycemic control and other clinical and demographic factors. Results: A total of 60 individuals with type 2 diabetes participated in the study. The mean age was 56 years (minimum 43 years, maximum 70 years) with 60% being males. Higher Diabetes Scores correlated with better glycemic control (hemoglobin A1C; r = −0.23, p = 0.044) indicating the effect of lifestyle factors such as healthy nutrition, smaller portion sizes, active lifestyle, and aerobic exercise. The questionnaire showed internal consistency (alpha 0.66), construct validity, and high patient satisfaction (98%). Conclusion: Diabetes Score, a behavioral lifestyle questionnaire, correlates with glycemic control in type 2 diabetes. Diabetes Score can be used in clinical settings for measuring, discussing, and setting targets for lifestyle change among patients with diabetes.

Cutting Calories: The Preference for Lower Caloric Density Versus Smaller Quantities Among Restrained and Unrestrained Eaters

The marketplace includes many attractive high-calorie indulgent food offerings. Despite their appeal, consumers may often be prompted to consider lower-calorie-package offerings instead (e.g., 100-calorie packs). The question thus arises: What predicts consumers’ preferences between different kinds of lower-calorie offerings? The authors conceptualize two different routes to lower-calorie versions of indulgent foods: a lower-caloric-density version (e.g., baked potato chips) or a smaller-portion-size version (e.g., a smaller bag of potato chips). The authors examine how such versions are differentially preferred and why, focusing on the key role of dietary restraint. The authors show that as dietary restraint increases, the preference for a lower-calorie version created via lower caloric density (vs. a smaller portion size) increases. Differential weights placed on health and fullness goals help explain differing preferences across dietary restraint (as the lower-caloric-density version is perceived as healthier and more filling, albeit less tasty, than the smaller-portion-size version). This framework offers theoretical implications for understanding two routes to cutting calories, practical implications for food marketers, and methodological implications for studying food choices.

What is the best diet to recommend when treating obesity? 1. Optimal eating patterns, sugar and salt content.

Objective. The objective of this narrative review is to examine empirical data on the optimal type of diet for individuals with established obesity who are being treated by an exercise-centred weight reduction programme. The first section of the review examines the influence of eating patterns and differences in the sugar and salt content of foods upon weight maintenance. A second section considers the choice between high-carbohydrate, high-fat and high-protein diets, and a third section explores issues of water and fibre intake, along with other possible dietary options for those attempting to reduce their weight. Methods. Information obtained from Ovid/Medline, PubMed and Google Scholar through to August 2019 has been supplemented by a search of the author's extensive personal files. Results. A person's immediate energy intake increases with the portion-size of foods that are offered, apparently without change of satiety, and the individual seems to make an incomplete subsequent adjustment for any resultant excess of food consumption. Epidemiological studies suggest that sweetness has some effect in increasing food intake, with heavier body weights being found in those who consume large amounts of sweetened foods or drinks, but in short-term experiments subjects compensate at least partially for the energy content of sweetened drinks and foods by reducing their food intake at a subsequent meal. The salt content of food also has some effect on appetite; more tests are needed looking at the salt content of foods, but in normal home cooking the appetite-stimulating effect of salt seems less than was once thought. In cross-sectional analyses, the practice of skipping breakfast and the frequent consumption of fast foods are often associated with difficulties of weight control, but this is probably because those with poor dietary habits have a limited interest in adopting any aspect of a healthy lifestyle. Fast foods have had little apparent influence on obesity in randomized controlled trials. Likewise, the practice of frequent snacking shows little relationship to obesity once allowance has been made for associated television watching and a low level of habitual physical activity. Cross-sectional comparisons suggest that the risk of obesity is lower in those who take more frequent meals per day, but again this could be an artifact of reverse causation, with obese individuals reducing the frequency of their meals in an attempt to lose weight. Conclusions. Public health measures to reduce the portion size and/or energy density of foods seem warranted. A small tax seems an effective method of reducing the consumption of sweetened drinks, but large changes in the salt content of food seem to have little impact upon the palatability of food. Many variations of eating habits have shown cross-sectional associations with problems of weight control, but it remains difficult to disentangle the influence of co-variates such as habitual physical activity, socio-economic status, and overall interest in a healthy lifestyle. Nevertheless, smaller portion sizes, a reduction of sugar and salt intake, and frequent regular meals seem good nutritional recommendations for those who are seeking to reduce their body weight.

Snack Portion Sizes for Preschool Children Are Predicted by Caregiver Portion Size, Caregiver Feeding Practices and Children's Eating Traits.

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

Ratios of Food Amounts across Three Portion Size Categories on a Food Frequency Questionnaire in Men and Women

BackgroundFor some quantitative food frequency questionnaire (QFFQ) items, data may be insufficient to set gram weights for multiple portion size (PS) categories. Ratios of food amounts across PS categories may be used to quantify these PS for less frequently consumed food items. ObjectiveTo explore the ratios of food amounts reported in 24-hour dietary recalls (24HDRs) by a sample of participants in a cohort study who chose the A (smallest) or C (largest) PS category on the QFFQ, relative to the food amounts for those who chose the B PS category. DesignThis study was conducted as a cross-sectional design. Participants/settingData were from participants (n=2,360) who completed three 24HDRs and the QFFQ in a calibration study of the Multiethnic Cohort Study in 1994-1997. Main outcome measuresMedian food amounts were calculated from 24HDRs for participants who selected each PS category (A, smallest; B; and C, largest) of items on the QFFQ. A-to-B and C-to-B ratios were computed if reported by five or more people in the 24HDRs: A-to-B ratios for 68 items (men) and 88 items (women); C-to-B ratios for 93 items (men) and 79 items (women). Statistical analyses performedThe t test was used to compare the mean A-to-B ratios and C-to-B ratios as preset on the QFFQ with those from the 24HDRs and to examine sex differences. Analysis of variance was used to compare the mean ratios among race and ethnicity groups. ResultsMean A-to-B and C-to-B ratios were 0.71±0.15 and 1.45±0.35 in men and 0.71±0.15 and 1.44±0.40 in women based on the 24HDRs. Compared with the original QFFQ PS (A-to-B ratio=0.5±0.07; C-to-B ratio=1.8±0.30), the ratios were closer to 1 both in men and women (P<0.001). There were no significant sex differences or racial or ethnic differences. ConclusionsThese results provide guidance on appropriate ratios to use to set values for small and large PS categories on a QFFQ, particularly for items with insufficient information on usual PS.

Portion size normality and additional within-meal food intake: two crossover laboratory experiments.

Reducing food portion size could reduce energy intake. However, it is unclear at what point consumers respond to reductions by increasing intake of other foods. We predicted that a change in served portion size would only result in significant additional eating within the same meal if the resulting portion size was no longer visually perceived as 'normal'. Participants in two crossover experiments (Study 1: n 45; Study 2: n 37; adults, 51 % female) were served different-sized lunchtime portions on three occasions that were perceived by a previous sample of participants as 'large-normal', 'small-normal' and 'smaller than normal', respectively. Participants were able to serve themselves additional helpings of the same food (Study 1) or dessert items (Study 2). In Study 1 there was a small but significant increase in additional intake when participants were served the 'smaller than normal' compared with the 'small-normal' portion (m difference = 161 kJ, P = 0·002, d = 0·35), but there was no significant difference between the 'small-normal' and 'large-normal' conditions (m difference = 88 kJ, P = 0·08, d = 0·24). A similar pattern was observed in Study 2 (m difference = 149 kJ, P = 0·06, d = 0·18; m difference = 83 kJ, P = 0·26, d = 0·10). However, smaller portion sizes were each associated with a significant reduction in total meal intake. The findings provide preliminary evidence that reductions that result in portions appearing 'normal' in size may limit additional eating, but confirmatory research is needed.

The One that I Want: Strong personal preferences render the center-stage nudge redundant

In recent years there has been increased attention for nudging as a tool to alter consumer decisions. While nudges should in theory preserve freedom of choice by respecting consumers’ preferences, empirical scrutiny of this claim is sparse. This research investigates the effectiveness of a center-stage nudge to encourage the consumption of a small portion size of soda. Specifically, in all studies we measure the extent to which strong preferences that are incongruent with the aim of the nudge (i.e. thirst and liking) and nudge congruent preferences (i.e. intentions to reduce soda consumption (study 1); Healthy diet goals (observed in study 2; manipulated in study 3) could be expressed when a choice is nudged. In three studies (n = 119; n = 184; n = 202) it was found that strong preferences are not trumped by the nudge and in fact overrule the effectiveness of a center-stage nudge. These findings contribute to the debate about the ethical considerations that are voiced concerning nudge interventions, and urge choice architects to consider consumers’ prior preferences as an important boundary condition of effective nudge interventions.

Maternal Fatty Fish Intake Prior to and during Pregnancy and Risks of Adverse Birth Outcomes: Findings from a British Cohort.

Fish is an important source of the essential fatty acids contributing to foetal growth and development, but the evidence linking maternal fatty fish consumption with birth outcomes is inconsistent. In the UK, pregnant women are recommended to consume no more than two 140 g portions of fatty fish per week. This study aimed to investigate the association between fatty fish consumption before and during pregnancy with preterm birth and size at birth in a prospective birth cohort. Dietary intake data were acquired from a cohort of 1208 pregnant women in Leeds, UK (CARE Study) to assess preconception and trimester-specific fatty fish consumption using questionnaires. Multiple 24-h recalls during pregnancy were used to estimate an average fatty fish portion size. Intake was classified as ≤2, >2 portions/week and no fish categories. Following the exclusion of women taking cod liver oil and/or omega-3 supplements, the associations between fatty fish intake with size at birth and preterm delivery (<37 weeks gestation) were examined in multivariable regression models adjusting for confounders including salivary cotinine as a biomarker of smoking status.. The proportion of women reporting any fatty fish intake decreased throughout pregnancy, with the lowest proportion observed in trimester 3 (43%). Mean intakes amongst consumers were considerably lower than that recommended, with the lowest intake amongst consumers observed in the 1st trimester (106 g/week, 95% CI: 99, 113). This was partly due to small portion sizes when consumed, with the mean portion size of fatty fish being 101 g. After adjusting for confounders, no association was observed between fatty fish intake before or during pregnancy with size at birth and preterm delivery.

Food portion size influences accompanying beverage selection in adults

When trying to reduce food portion size, it is important that meal satisfaction is, as far as possible, preserved. Otherwise, individuals may select accompaniments to the meal (e.g., snacks, beverages) to achieve satisfaction and, in doing so, negate any benefit of the original portion size reduction. This study investigated whether varying portion sizes of food would influence choice of accompanying beverages. That is, when presented with a food portion size that is smaller or larger than their ideal, an individual may compensate by choosing a beverage based on its satiating and/or orosensory properties to balance the expected satiation and satisfaction of a meal. Data from an online interactive study (n = 93) was analysed using multilevel ordinal logistic regression models. Food portion size (100, 300, 500, 700, or 900 kcal) predicted beverage choice (water, low-energy sweetened beverage, high-energy sweetened beverage). For example, the sweetened beverages were more likely to be selected with small food portion sizes (p < .001). Participant ideal food portion size did not interact with this relationship. Participants appear to have recognised that sweetened beverages provide flavour and/or energy, and used them to compensate for a smaller meal. While switching to a low-energy beverage with an increased food portion size is advantageous for energy balance, choosing a high-energy beverage with a decreased food portion size is likely to be detrimental for those attempting to reduce energy intake and body weight.

Regional differences in portion size consumption behaviour: Insights for the global food industry

Given the influence of globalization on consumer food behaviour across the world, the purpose of this paper is to contribute to the theoretical discourse around food portion size as a global consumption-related symbol and its underlying socio-economic drivers for food industry strategy. Overall, 25,000 global food consumers were surveyed across 24 countries to elicit insight on portion size consumption behaviour as well as consumer perception on eating and drinking small portion size within selected socio-economic classes. The data was quantitatively analysed to answer the pertinent research objectives. In 20 out of the 24 global markets surveyed, large food portion size was statistically established as a prevalent consumption-related symbol. The paper found that there are regional differences in portion size food consumption behaviour, and further disparities exist across age, gender and income status in 24 countries covering all regions, including Australia, China, Mexico, South Africa, United Kingdom and United States of America. The outlined food industry implications reveal that adaptation and standardisation strategies are still relevant in global food and nutrition strategy as revealed by the variations in the preference for food portion sizes across various countries of the world.

Visual perceptions of portion size normality and intended food consumption: A norm range model

•Smaller portion sizes are associated with lower energy intake.•We test a norm range model of the portion size effect on intended intake.•A wide range of portion sizes were perceived as normal.•Portions perceived as normal did not prompt intended compensatory eating.•Portions perceived as smaller than normal prompted intended compensation.