Downsizing: using environmental prompts to understand healthy portion control and appropriate food servings in children, adolescents and caregivers

缩小规模：利用环境提示来了解儿童、青少年和护理人员的健康份量控制和适当的食物份量

• 批准号: BB/M027384/1
• 负责人: Marion Hetherington
• 金额: $ 53.82万
• 依托单位: University of Leeds
• 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%2FM027384%2F1
• 关键词: Downsizing; using; environmental; prompts; understand

National survey data for the UK shows that portion sizes of some energy dense foods (foods more than 2.5kcal/g) are associated with overweight and obesity. Habitual and frequent consumption of items which are high in energy density contributes to a high total energy intake. In particular intakes of some sugar sweetened drinks, savoury snacks, confectionery and cakes are associated with higher body weights. The term "portion distortion" is now commonly used to reflect changes in portions of foods offered outside the home over the last 20 years. This refers to both the supersizing of common meal and snack items such as burgers, pizzas, soft drinks, crisps and sweets and the additional physical activity required to accommodate these large amounts to achieve energy balance. Supersizing and changes to pre-packaged quantities are important since consumers rely on unit size to guide intake. Increased portion sizes alter how much is eaten in two ways - directly by providing more, consumers (including children) eat more and indirectly by presenting larger amounts as "normative", so this is what consumers expect to drink or eat. Thus the first carbonated sugar sweetened beverage volume was typically 8 fluid ounces (236ml) but today bottles are available in 12 fluid ounce (~375ml) for a single serving or greater. These changes suggest to the consumer that the typical or normal serving size is higher now than before. The "portion size effect" where more is eaten or identified as an appropriate serving when more is offered has been confirmed by research. For example large scale survey methods (e.g. the EUFIC report on 13,000 consumers in Europe) and small scale laboratory experiments confirm a significant and reliable effect of portion size on food intake or self selected serving. The portion size effect has been seen in adults and children. However since children and adolescents learn about the appropriate portion size from what it served to them along with satiety responses developed to these foods over time, establishing appropriate portions is modifiable through learning. Learning is the key psychological process by which children understand culturally appropriate food habits, including meal and snack frequency, types and amounts of foods within their home environment. This proposal sets out to challenge the portion size effect by testing a variety of environmental strategies to "downsize" portions offered to infants and selected by pre-schoolers and adolescents. The first study will record typical portion sizes of high energy snacks offered to infants aged 24-36m then test the effect of replacing or reducing portions served of these foods within a pilot randomised control trial (RCT). The second study will involve systematically changing meal item amounts served in nurseries using variety and palatability to offset the portion size effect on self served amounts in pre-schoolers. The third study examines the feasibility and acceptability of using "nudging" to promote smaller portions of snacks in adolescents using social media and digital technologies for sharing social norms of portions. The fourth study uses direct observations in households with infants and pre-schoolers to identify packaging solutions matched to family needs to adjust portion sizes for family members. The final part of the project will provide evidence to recommend ways that stakeholders such as families, childcare workers, healthcare professionals, industry and policymakers can apply downsizing strategies to support healthy portion control. The evidence based strategies will include ways to use smart packaging, small containers and visual cues to reduce intake of HED snacks and meal items; and to encourage intake of LED foods, high in dietary quality such as fruits and vegetables.

英国的全国调查数据显示，一些能量密集食物（每克超过2.5千卡的食物）的份量与超重和肥胖有关。习惯性和频繁地食用能量密度高的食物会导致总能量摄入高。特别是摄入一些含糖饮料、咸味小吃、糖果和蛋糕会导致体重增加。“分量失真”一词现在通常用来反映过去20年来家庭外食物分量的变化。这指的是普通膳食和零食的超大尺寸，如汉堡、披萨、软饮料、薯片和糖果，以及为适应这些大量食物以达到能量平衡所需的额外体力活动。由于消费者依赖单位大小来指导摄入量，因此超大尺寸和预包装数量的变化非常重要。食物份量的增加通过两种方式改变了人们的食用量——直接通过提供更多的食物，消费者（包括儿童）吃得更多；间接通过将更大的份量作为“标准”呈现出来，因此这就是消费者期望喝或吃的东西。因此，第一个含糖碳酸饮料的体积通常是8液盎司（236毫升），但今天的瓶装为12液盎司（~375毫升），用于单份或更多。这些变化向消费者表明，现在的典型或正常食用量比以前要高。研究证实了“份量效应”，即当提供更多食物时，人们会吃得更多，或者认为这是适当的份量。例如，大规模调查方法（例如，欧洲食品和消费委员会对欧洲13000名消费者的报告）和小规模实验室实验证实，份量大小对食物摄入量或自选服务有显著和可靠的影响。食物份量的影响在成人和儿童身上都可以看到。然而，由于儿童和青少年从它为他们提供的食物中了解适当的份量，以及随着时间的推移对这些食物产生的饱腹感，因此建立适当的份量是可以通过学习来调整的。学习是关键的心理过程，儿童通过学习了解文化上适当的饮食习惯，包括在家庭环境中吃饭和吃零食的频率、食物的种类和数量。该提案旨在通过测试各种环境策略来“缩小”提供给婴儿和学龄前儿童和青少年的份量，从而挑战份量效应。第一项研究将记录提供给24-36岁婴儿的高能量零食的典型份量，然后在一项随机对照试验（RCT）中测试替换或减少这些食物份量的效果。第二项研究将涉及系统地改变托儿所提供的餐点数量，使用多样性和适口性来抵消份量大小对学龄前儿童自食量的影响。第三项研究考察了“轻推”的可行性和可接受性，利用社交媒体和数字技术来分享社会规范的份量，以促进青少年吃小份量的零食。第四项研究在有婴儿和学龄前儿童的家庭中使用直接观察来确定与家庭需要相匹配的包装解决方案，以调整家庭成员的份量。该项目的最后一部分将提供证据，以推荐家庭、儿童保育工作者、医疗保健专业人员、行业和政策制定者等利益相关者可以应用缩小战略来支持健康部分控制的方法。以证据为基础的策略将包括使用智能包装、小容器和视觉提示来减少HED零食和膳食的摄入量；鼓励食用高品质的LED食品，如水果和蔬菜。

项目成果

Using photo-elicitation to explore salient food packaging characteristics and design features to enhance portion control

利用照片启发探索显着的食品包装特征和设计特征，以加强份量控制

• DOI: 10.31219/osf.io/6zg9t
• 发表时间: 2022
• 作者: Chu R

Colour as a cue to eat: Effects of plate colour on snack intake in pre-school children

• DOI: 10.1016/j.foodqual.2019.103862
• 发表时间: 2020-07-01
• 期刊: FOOD QUALITY AND PREFERENCE
• 影响因子: 5.3
• 作者: Carstairs, Sharon A.;Caton, Samantha J.;Cecil, Joanne E.
• 通讯作者: Cecil, Joanne E.

The portion size effect and overconsumption - towards downsizing solutions for children and adolescents - An update

• DOI: 10.1111/nbu.12375
• 发表时间: 2019-06-01
• 期刊: NUTRITION BULLETIN
• 影响因子: 3.3
• 作者: Hetherington, M. M.

The portion size effect and overconsumption - towards downsizing solutions for children and adolescents

• DOI: 10.1111/nbu.12307
• 发表时间: 2018-03-01
• 期刊: NUTRITION BULLETIN
• 影响因子: 3.3
• 作者: Hetherington, M. M.;Blundell-Birtill, P.
• 通讯作者: Blundell-Birtill, P.

Attention to detail: A photo-elicitation study of salience and packaging design for portion control and healthy eating.

• DOI: 10.1111/nbu.12588
• 发表时间: 2022-12
• 期刊: NUTRITION BULLETIN
• 影响因子: 3.3
• 作者: Chu, Ruiqi;Tang, Tang;Hetherington, Marion M.
• 通讯作者: Hetherington, Marion M.