Standardizing Portion Sizes

摘要 此申请是一个规划补助金，以开发一个RCT，以测试标准化部分的影响， 远离家庭环境。考虑到餐馆都提供不同的部分，通常提供更多的食物 比大多数消费者消耗的能量还要多，使食物的份量标准化和可预测性可以帮助数百万美国人， 控制他们的饮食量，减少超重和肥胖的风险。我们计划建立什么标准 应针对不同的食物制定不同的份量;制定实用的方法，使餐馆能够采用这些方法。 标准份量并在这3家餐厅进行试点测试，以评估消费者的兴趣并 开发和测试招聘方法和客户参与者的测量。建立 标准化的份量将作为食品行业遵守的理想基准。 USDHHS/USDA美国人膳食指南的建议，并将提供指导， 消费者一个由餐馆老板和消费者提供信息的实施计划是必要的， RCT，这将需要招募许多餐馆和他们的客户。在这个计划中，我们的具体目标是 1）在健康和营养专家中就标准化部分达成共识 量应该是多少以及如何测量（例如重量、体积和卡路里的相关性）。（二） 在三家餐厅进行试点测试和改进培训，以研究采用标准化 部分和遵守推荐的标准。3)试点征聘和衡量方法 客户，包括评估响应率，标准化部分的看法，和24小时饮食 回忆方法这些目标一旦实现，我们就获得了必要的信息 支持和进行严格的随机对照试验，最终确定标准化 部分大小的饮食，特别是对如何标准部分将影响消费的营养素， 心血管健康的后果，特别是减少接触精制谷物，淀粉，糖， 加工肉类，高钠食品，以及水果，蔬菜，鱼，植物油的消费增加， 坚果、低脂奶制品和全麦食品。

Abstract This application is for a planning grant to develop an RCT to test the impact of standardized portions in away-from home settings. Given that restaurants all serve different portions and generally serve more food than most customers can burn, making portions standardized and predictable could help millions of Americans control how much they eat and reduce their risk for overweight and obesity. We plan to establish what standard portion sizes should be for different items; develop practical methods by which restaurants could adopt these standard portions and conduct a pilot test in these 3 restaurants to assess consumer interest as well as to develop and test recruitment methods and measurement of customer participants. The establishment of standardized portion sizes will serve as an aspirational benchmark for the food industry to comply with recommendations from the USDHHS/USDA Dietary Guidelines of Americans and will provide guidance for consumers. An implementation plan, informed by restaurateurs and consumers, is necessary for a rigorous RCT, which would need to enroll many restaurants and their customers. In this planning grant our specific aims are to: 1) Develop a consensus among health and nutrition experts as to what the standardized portion amounts should be and how they should be measured (e.g. weights, volumes, and relevance of calories). 2) Pilot test and refine a training in three restaurants to examine the feasibility of adopting the standardized portions and adherence to the recommended standards. 3) Pilot recruitment and measurement methods for customers, including assessing response rates, perceptions of standardized portions, and 24-hour dietary recall methods. Once these aims have been accomplished, we will have obtained the information necessary for powering and conducting a rigorous RCT that would ultimately determine the impact of standardized portions sizes on diet, and specifically on how standard portions will influence the consumption of nutrients of consequence to cardiovascular health, especially reducing exposure to refined grains, starches, sugars, processed meats, high sodium foods, and increasing consumption of fruits, vegetables, fish, vegetable oils, nuts, low-fat dairy, and whole grains.