Nudge150: Combining small changes to foods to achieve a sustained decrease in energy intake

Nudge150：结合食物的微小改变来实现能量摄入的持续减少

• 批准号: BB/L02554X/1
• 负责人: Peter Rogers
• 金额: $ 65.8万
• 依托单位: University of Bristol
• 依托单位国家: 英国
• 项目类别: Research Grant
• 财政年份: 2015
• 资助国家: 英国
• 起止时间: 2015 至 无数据
• 项目状态: 已结题
• 来源: https://gtr.ukri.org/projects?ref=BB%2FL02554X%2F1
• 关键词: Nudge150; Combining; small; changes; foods

Achieving sustained decreases in energy (food) intake is key to maintaining healthy weight and combating overweight and obesity. This project combines two approaches to meet this challenge. The first of these arises from the fact that there is not tight physiological control of energy balance. While this underlies our vulnerability to overeating, it also means that it is possible to reduce our food intake without experiencing irresistible hunger. It has been found that if people under-eat at one meal, they do not fully compensate with increased eating at subsequent meals. So, if we ate 150 kcal less at lunch every day for a year we might expect to eat 18,000 kcal (365 x 50 kcal) less over that year, which would help to prevent weight gain, or might even cause slight weight loss. This focus on reduced portion size is consistent with the UK Government's 'Responsibility Deal' and public health initiatives in other counties.We will test the feasibility of this -150 kcal 'nudge' to eating behaviour in this project. We will also investigate the effectiveness of various additional small nudges to the foods we eat aimed at increasing the effectiveness and long-term acceptability of the reduced portion size nudge (perhaps leading to up to a spontaneous 100 kcal per day reduction in food intake). An obvious approach would be to try to increase the fillingness of foods, but this has been tried in a variety of studies and has met with limited success. Instead we will investigate ways to increase meal 'satisfaction' and test whether this helps to control appetite - our approach here is 'reward your appetite,' rather than 'feel fuller for longer.'Accordingly, in the first phase of the research we will investigate whether, for example, increasing taste intensity, increasing food variety, and modifying food texture (e.g., creamy versus chewy) and unit size (e.g., same item presented in a larger number of smaller pieces) will enhance meal satisfaction and reduce subsequent appetite. In preliminary studies we will also invite consumers and food industry experts to comment on these approaches and help us generate other ideas to test. We will also investigate the 'breakpoint' in portion size reduction; that is, at what point do people choose supplementary items or even two portions? We will develop a method to do this based on established principles used widely in the measurement of other human perceptual abilities.In the second phase of the research we will compare the effect on subsequent appetite and energy intake of (1) a standard lunch, (2) a smaller portion of the same lunch (-150 kcal), and (3) a smaller lunch (also -150 kcal) combined with a blend of the most feasible and effective manipulations for increasing meal satisfaction. This will be done at the beginning and end of ten exposures (days 1, 3 and 10) to these lunches to test for possible adaptation effects that might reduce the effectiveness of these 'nudges' over time. The impact of this research lies in the innovation testing the short and longer term effectiveness of the -150 kcal nudge, and in emphasising meal satisfaction as a promising way to aid sustained acceptance of (slightly) smaller portion sizes, thereby providing a route for the food industry to help implement a widely supported public health approach to weight management.

实现持续减少能量（食物）摄入是保持健康体重和对抗超重和肥胖的关键。该项目结合了两种方法来应对这一挑战。第一个原因是没有对能量平衡进行严格的生理控制。虽然这是我们容易暴饮暴食的原因，但这也意味着我们有可能减少食物摄入量，而不会遇到无法抗拒的饥饿。研究发现，如果人们在一餐中吃得不足，他们不会在随后的几餐中增加进食。因此，如果我们每天在午餐时少吃150千卡，持续一年，我们可能会在这一年中少吃18，000千卡（365 x 50千卡），这将有助于防止体重增加，甚至可能导致轻微的体重减轻。这种对减少部分大小的关注与英国政府的“责任交易”和其他县的公共卫生倡议是一致的。我们将在本项目中测试这种-150千卡“轻推”饮食行为的可行性。我们还将研究对我们所吃的食物进行各种额外的小推动的有效性，旨在提高减少份量的有效性和长期可接受性（可能导致每天自发减少100千卡的食物摄入量）。一个明显的方法是尝试增加食物的填充性，但这已经在各种研究中尝试过，并且取得了有限的成功。相反，我们将研究增加膳食“满意度”的方法，并测试这是否有助于控制食欲--我们这里的方法是“奖励你的食欲”，而不是"感觉更饱“。因此，在研究的第一阶段，我们将调查，例如，增加口味强度，增加食物种类，改变食物质地（例如，奶油味与耐嚼味）和单位尺寸（例如，同样的食物以大量的小块呈现）将提高用餐满意度并降低随后的食欲。在初步研究中，我们还将邀请消费者和食品行业专家对这些方法发表评论，并帮助我们产生其他想法进行测试。我们还将调查减少份量的“断点”，也就是说，在什么时候人们会选择补充食物，甚至是两份食物？在研究的第二阶段，我们将比较（1）一顿标准午餐，（2）同一顿午餐中较小的一份，（3）一顿标准午餐，（4）一顿标准午餐，（5）一顿标准午餐，（6）一顿标准午餐，（7）一顿标准午餐，（8）一顿标准午餐，（9）一顿标准午餐，（10）一顿标准午餐，（~ 150千卡），和（3）较小的午餐（也是~ 150千卡），结合最可行和有效的操作的混合，以增加膳食满意度。这将在10次午餐暴露（第1、3和10天）的开始和结束时进行，以测试可能的适应效应，这些效应可能会随着时间的推移而降低这些“推动”的有效性。这项研究的影响在于测试-150千卡轻推的短期和长期有效性的创新，并强调膳食满意度是一种有希望的方式，有助于持续接受（略）较小的份量，从而为食品行业提供一条途径，以帮助实施广泛支持的体重管理公共卫生方法。

项目成果

Slow Down: Behavioural and Physiological Effects of Reducing Eating Rate

• DOI: 10.3390/nu11010050
• 发表时间: 2019-01-01
• 期刊: NUTRIENTS
• 影响因子: 5.9
• 作者: Hawton, Katherine;Ferriday, Danielle;Hinton, Elanor
• 通讯作者: Hinton, Elanor

The benefits of the Biotechnology and Biological Sciences Research Council ( BBSRC ) Diet and Health Research Industry Club ( DRINC ) to early career researchers working in food, nutrition and human health

生物技术和生物科学研究委员会 ( BBSRC ) 饮食与健康研究产业俱乐部 ( DRINC ) 对食品、营养和人类健康领域的早期职业研究人员的好处

• DOI: 10.1111/nbu.12353
• 发表时间: 2018
• 期刊: Nutrition Bulletin
• 影响因子: 3.3
• 作者: Ferriday D

Detecting differences between portion sizes: Discrimination differs when making simultaneous or memory-based comparisons

检测份量大小之间的差异：进行同时比较或基于内存的比较时，区分会有所不同

• DOI: 10.1016/j.appet.2016.08.069
• 发表时间: 2016
• 期刊: Appetite
• 影响因子: 5.4
• 作者: McCaig D

"This snack is too small - I'll take a different one": Quantifying 'norm' and 'choice' boundaries to inform effective portion-reduction strategies.

“这个零食太小了，我要换一份”：量化“标准”和“选择”界限，以制定有效的减少份量策略。

• DOI: 10.1016/j.appet.2021.105886
• 发表时间: 2022
• 期刊: Appetite
• 影响因子: 5.4
• 作者: O Shahrokni R

Connecting biology with psychology to make sense of appetite control

将生物学与心理学联系起来，理解食欲控制

• DOI: 10.1111/nbu.12237
• 发表时间: 2016
• 期刊: Nutrition Bulletin
• 影响因子: 3.3
• 作者: Rogers P