Environmental Influences on Food Intake and Obesity

描述（由申请人提供）：该提案是先前资助的关于份量研究的延续，该研究清楚地确定了大份量对食物消费有强大的影响，并且最近表明，份量的变化可以用来减少短期内的能量摄入。现在有必要将这些发现转化为体重管理。本研究的主要目的是确定两种有希望的部分控制策略的功效，以实现可持续的饮食和行为改变，并促进体重减轻和维持。我们提出了一项随机对照试验，以测试两种不同的方法来管理份量：一种是提供个人技能和工具，帮助他们做出适当的份量选择，另一种是关注预先分配的食物的消费，以限制个人食物环境中的大份量暴露。在为期6个月的干预阶段，300名超重和肥胖的男女将每周与营养师会面，接受个别指导；接下来的12个月里，每个月都有小组会议，以促进行为改变和减肥的维持。参与者将被随机分配到三个同等强度的干预项目中。份量大小指导小组将接受选择份量和使用份量控制工具（如量具、照片和图表）的培训。该指导将包括一种基于该资助的先前研究的创新方法，该研究表明，食用大量低能量密度的食物（如蔬菜和富含水分的食物）可以提高饱腹感并减少能量摄入。在干预阶段，第二组参与者除了接受基本的减肥营养指导外，还将获得每天两餐和一份零食的预分配食物（如冷冻食品、水果和蔬菜、酸奶）。第三组将只接受基本的营养计划。据推测，在干预阶段，两种分量控制干预措施将导致体重减轻，但体重减轻的维持将取决于对分量大小知识的获取和应用的持续变化。这项研究的一个创新之处在于，它不仅会评估与减肥相关的通常结果，而且还将使用最先进的方法来评估干预措施对理解和实施部分控制策略的影响。因此，本研究的第二个目的是通过创新软件和多次饮食召回来评估，确定这些计划对知识和适当摄入量的影响。第三个目标是对可能影响对部分控制干预措施反应的个体因素进行探索性分析，如社会心理指标、血液生物标志物和对干预措施的依从性措施。该项目的预期结果是，它将导致制定具体的，循证的策略，以帮助控制份量，以管理体重。

DESCRIPTION (provided by applicant): This proposal is a continuation of previously funded research on portion size, which clearly established that large portions have a powerful effect on food consumption, and showed more recently that changes in portion size can be used to reduce energy intake in the short term. It is now essential to translate these findings to the management of body weight. The primary aim of this research is to determine the efficacy of two promising portion-control strategies to achieve sustainable dietary and behavior changes and to promote weight loss and maintenance. We propose a randomized controlled trial to test two different approaches to managing portion sizes: one that gives individuals skills and tools to help them make appropriate portion choices, and another that focuses on consumption of pre-portioned foods in order to limit exposure to large portions in the personal food environment. During a 6-month intervention phase, 300 overweight and obese women and men will meet weekly with dietitians for individual instruction; this will be followed by 12 months of monthly group meetings to promote the maintenance of behavior changes and weight loss. Participants will be randomly assigned to one of three equally intensive intervention programs. The portion-size instruction group will be given training in selecting portions and in the use of portion-control tools such as measuring implements, photographs, and charts. The instruction will include an innovative approach based on previous research from this grant, which shows that consuming larger portions of foods that are low in energy density (such as vegetables and water- rich foods) enhances satiety and reduces energy intake. A second group of participants will be provided with pre-portioned foods (such as frozen entries, fruit and vegetables, and yogurt) for two meals and one snack daily during the intervention phase, in addition to receiving basic nutritional instruction for weight loss. The third group will receive only the basic nutritional program. It is hypothesized that the two portion-control interventions will result in increased weight loss during the intervention phase, but that the maintenance of weight loss will depend on sustained changes in the acquisition and application of portion size knowledge. An innovative aspect of this research is that it will not only evaluate the usual outcomes associated with weight loss, but will also use state-of-the-art methods to assess the impact of the interventions on the understanding and implementation of portion-control strategies. Thus, the second aim of the research is to determine the effects of the programs on knowledge and consumption of appropriate portions, as assessed by innovative software and multiple-pass dietary recalls. The third aim is to conduct exploratory analyses of individual factors that may influence the response to the portion-control interventions, such as psychosocial indicators, blood biomarkers, and measures of adherence to the interventions. The expected outcome of the project is that it will lead to the development of specific, evidence-based strategies to help control portion sizes in order to manage weight.