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.

抽象的 该申请是为了计划赠款来开发RCT，以测试标准化部分在 从房屋设置中摆脱。鉴于餐馆都提供不同的部分，并且通常提供更多食物 大多数客户可以燃烧，使部分标准化和可预测可以帮助数百万美国人 控制他们饮食的程度，并降低其超重和肥胖的风险。我们计划建立什么标准 份量应适用于不同的项目；开发餐馆可以采用这些的实用方法 标准部分并在这3家餐厅进行试点测试，以评估消费者的兴趣以及 开发和测试招聘方法和客户参与者的测量。建立 标准化的部分尺寸将作为食品行业的理想基准。 USDHHS/USDA饮食指南的建议，将为指导提供指导 消费者。由餐馆老板和消费者告知的实施计划是严格的 RCT，需要注册许多餐馆及其客户。在这个计划中，我们的具体目标 是：1）在健康和营养专家之间就标准化部分建立共识 应该是数量以及应如何测量的数量（例如重量，体积和卡路里相关性）。 2） 试点测试并在三家餐厅进行培训，以检查采用标准化的可行性 部分遵守建议的标准。 3）试点招聘和测量方法 客户，包括评估响应率，对标准化部分的看法以及24小时饮食 召回方法。一旦完成这些目标，我们将获得必要的信息 用于为严格的RCT提供动力和进行，该RCT最终确定标准化的影响 饮食的份量，特别是标准部分将如何影响养分的消费 对心血管健康的影响，尤其是减少对精制谷物，淀粉，糖， 加工的肉，高钠食品以及不断增加的水果，蔬菜，鱼类，植物油的食用 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