Standardizing Portion Sizes

标准化份量

• 批准号: 10319537
• 负责人: Deborah A Cohen
• 金额: $ 24万
• 依托单位: KAISER FOUNDATION RESEARCH INSTITUTE
• 依托单位国家: 美国
• 财政年份: 2020
• 资助国家: 美国
• 起止时间: 2020-06-11 至 2024-12-31
• 项目状态: 已结题
• 来源: https://reporter.nih.gov/project-details/10319537
• 关键词: Address; Adherence; Adopted; Adult; American; Area; Benchmarking; Businesses; Calories; Cardiovascular Diseases; Child; Chronic Disease; Communities; Consensus; Consumption; Diet; Dietary Fiber; Dietary intake; Dizziness; Eating; Eating Behavior; Energy Intake; Enrollment; Evaluation; Exposure to; Fatty acid glycerol esters; Fishes; Food; Food Industry; Goals; Grain; Grant; Health; Health Priorities; Home; Hour; Individual; Label; Measurement; Measures; Methods; Mexican; Nutrient; Nuts; Obesity; Outcome; Overweight; Participant; Perception; Persons; Policies; Processed Meats; Randomized Controlled Trials; Recommendation; Restaurants; Risk; Sodium; Standardization; Starch; Testing; Training; United States; United States Department of Agriculture; Vegetable Oils; Weight; Weight Gain; Work; base; cardiovascular health; dietary; dietary guidelines; distraction; fruits and vegetables; interest; mathematical ability; nutrition; pilot test; population health; prevent; recruit; response; skills; sugar; wasting

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.

摘要 此申请是为了获得规划拨款，以开发RCT，以测试标准化部分在 离开-离家设置。考虑到所有餐馆都提供不同份量的食物，而且通常提供更多的食物 比大多数顾客所能消耗的更多，使分量标准化和可预测可以帮助数百万美国人 控制他们的食量，降低他们超重和肥胖的风险。我们计划建立什么标准 份量应该针对不同的项目；制定实用的方法，让餐馆可以采用这些方法 标准份量，并在这3间餐厅进行试验测试，以评估消费者的兴趣，以及 开发和测试客户参与者的招聘方法和衡量标准。成立了 标准化份量将作为食品行业遵守的理想基准 来自USDHHS/USDA美国人饮食指南的建议，并将为 消费者。一个由餐馆老板和消费者告知的实施计划对于一个严格的 RCT，这将需要注册许多餐厅及其客户。在这个规划中，我们有明确的目标 是：1)在健康和营养专家之间就标准部分是什么达成共识 卡路里的重量、体积以及卡路里的关联性。2) 在三家餐厅进行试点测试和细化培训，以考察采用标准化的可行性 部分和遵守推荐的标准。3)试点招录和测评办法 客户，包括评估响应率、对标准部分的看法和24小时饮食 召回方法。一旦实现了这些目标，我们就获得了必要的信息 支持和执行严格的RCT，最终确定标准化的 关于饮食的分量大小，特别是关于标准分量将如何影响营养物质的消耗 对心血管健康的影响，特别是减少对精制谷物、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、低脂乳制品和全谷物。

项目成果

An exploration of customers' perceptions, preferences, experiences, and feasibility of offering standardized portions in restaurants.

探索顾客的看法、偏好、体验以及在餐厅提供标准化份量的可行性。

• DOI: 10.1016/j.ijgfs.2023.100829
• 发表时间: 2023
• 期刊: International journal of gastronomy and food science
• 影响因子: 3.8
• 作者: Labisi,Titilola;Preciado,Melissa;Voorhees,Allison;Castillo,Amorette;Lopez,Kelly;Economos,Christina;Story,Mary;Cohen,DeborahA
• 通讯作者: Cohen,DeborahA