Review
Nutrition & Dietetics
M. Angeles Vargas-Alvarez, Santiago Navas-Carretero, Luigi Palla, J. Alfredo Martinez, Eva Almiron-Roig
Summary: Using portion control tools such as smaller bowls, spoons, or calibrated plates can significantly impact food intake by reducing serving sizes and help with weight loss, especially driven by calibrated tableware. However, there was no impact on awareness of appropriate portion sizes, indicating the need for further research in this area.
Article
Nutrition & Dietetics
Dang Khanh Ngan Ho, Wan-Chun Chiu, Yu-Chieh Lee, Hsiu-Yueh Su, Chun-Chao Chang, Chih-Yuan Yao, Kai-Lung Hua, Hung-Kuo Chu, Chien-Yeh Hsu, Jung-Su Chang
Summary: The study showed that there were no significant differences between IBDA and RFVE in terms of food identification and quantification. Repeated IBDA training significantly improved students' image-viewing skills and reduced estimated errors, leading to improved accuracy in food portion size estimates. The integration of IBDA into dietetic courses has the potential to enhance students' knowledge and skills in e-dietetics.
Article
Food Science & Technology
Constantina Grigoriou, Danae Costopoulou, Irene Vassiliadou, Sotirios Karavoltsos, Aikaterini Sakellari, Evangelos Bakeas, Leondios Leondiadis
Summary: This study measured the concentration levels of polycyclic aromatic hydrocarbons and trace elements in dietary samples of the Greek population to estimate their dietary intake and potential exposure risk. The results showed that exposure levels to polycyclic aromatic hydrocarbons did not pose a health risk for the study group, while the exposure to trace elements was in accordance with the health-based guidances.
FOOD AND CHEMICAL TOXICOLOGY
(2022)
Article
Behavioral Sciences
John W. Long, Sara J. Pritschet, Kathleen L. Keller, Charissa S. L. Cheah, Lee Boot, Alexander Klippel, Timothy R. Brick, Caitlyn G. Edwards, Barbara J. Rolls, Travis D. Masterson
Summary: This study aimed to validate the use of immersive virtual reality (iVR) buffet for studying eating behavior. By manipulating portion size, it was found that portion size significantly affected food selection and intake in both iVR and lab settings.
Article
Nutrition & Dietetics
Hanim E. Diktas, Kathleen L. Keller, Liane S. Roe, Barbara J. Rolls
Summary: This study investigated the influence of food liking on portion selection in children aged 7-10 years old. The results showed that portion selection was predicted by food liking, and not affected by food energy density. Moreover, the selected portion was positively related to children's intake, indicating that liking plays a role in promoting consumption of larger portions. The study highlights the importance of children's food preferences in determining their portion selections and intake.
JOURNAL OF NUTRITION
(2022)
Article
Psychology, Multidisciplinary
Kalina Duszka, Markus Hechenberger, Irene Dolak, Deni Kobiljak, Juergen Koenig
Summary: Portion sizes of meals have been increasing and this is related to the onset of obesity. Little research has been done on the influence of body weight on portion size preferences. Factors such as gender, age, hunger, and eating behaviors contribute to portion size choices.
FRONTIERS IN PSYCHOLOGY
(2022)
Article
Behavioral Sciences
Hanim E. Diktas, Liane S. Roe, Kathleen L. Keller, Christine E. Sanchez, Barbara J. Rolls
Summary: The study found that serving a larger portion of vegetables at a meal was an effective strategy to promote vegetable intake in children. Adding butter and salt to well-liked vegetables did not increase consumption.
Article
Behavioral Sciences
Paige M. Cunningham, Liane S. Roe, Kathleen L. Keller, Barbara J. Rolls
Summary: Increases in food variety and portion size independently promote intake, and these effects are not dependent on meal structure. Delayed sensory-specific satiety may play a role in facilitating these effects.
Article
Nutrition & Dietetics
Tess Langfield, Katie Clarke, Lucile Marty, Andrew Jones, Eric Robinson
Summary: Reducing food portion sizes can effectively reduce daily energy intake, and this effect does not differ based on socioeconomic position. Smaller meal portions lead to a reduction in daily energy intake and may be a socioeconomically equitable approach to improving diet.
INTERNATIONAL JOURNAL OF BEHAVIORAL NUTRITION AND PHYSICAL ACTIVITY
(2023)
Article
Nutrition & Dietetics
Rochelle Embling, Menna J. Price, Michelle D. Lee, Alex Jones, Laura L. Wilkinson
Summary: The study explores the relationship between dietary variety and body weight, considering energy density and portion size as moderating and mediating factors. Analysis of data from the UK Biobank shows a negative association between dietary variety and body weight outcomes at baseline. Although dietary variety is associated with larger portions, there is no evidence of a moderated mediation effect. These findings provide population-level evidence supporting the positive association between variety and food intake, which has implications for body weight management and diet quality.
BRITISH JOURNAL OF NUTRITION
(2023)
Article
Behavioral Sciences
Paige M. Cunningham, Liane S. Roe, Kathleen L. Keller, Anouk E. M. Hendriks-Hartensveld, Barbara J. Rolls
Summary: Serving larger portions leads to increased food intake. Measures of eating microstructure did not moderate the portion size effect, but were related to intake across all portions; faster eating rate, larger bite size, higher bite count, and longer meal duration were associated with greater consumption. Sensory-specific satiety was not influenced by eating microstructure or portion size.
Article
Nutrition & Dietetics
Liane S. Roe, Christine E. Sanchez, Alissa D. Smethers, Kathleen L. Keller, Barbara J. Rolls
Summary: Increasing the proportion of vegetable and fruit intake over 5 days in preschool children through addition or substitution strategies led to significant increases in daily intake, with the substitution strategy showing greater potential for reducing overall energy intake compared to simply serving more.
AMERICAN JOURNAL OF CLINICAL NUTRITION
(2022)
Review
Food Science & Technology
Neetu Singh, Surender Singh Yadav
Summary: This article provides a detailed overview of the medicinal properties and extraction methods of polyphenol compounds in spices. It discusses the diverse pharmacological actions and ethnopharmacological properties of spices-derived phenolics, and highlights the significance of these findings for the development of natural antioxidants and food supplements in the food and pharmaceutical industries. However, further scientific research is needed to determine their actual effectiveness as natural health boosters.
CURRENT RESEARCH IN FOOD SCIENCE
(2022)
Article
Food Science & Technology
Aimee E. Pink, Bobby K. Cheon
Summary: The study aimed to develop and test valid measures of portion size, finding that average liking of foods and cognitive restraint are important predictors, simplified PSTs can effectively estimate ideal portion size, and there is significant agreement between simplified PSTs and standard PST.
Article
Behavioral Sciences
Paige M. Cunningham, Liane S. Roe, Kathleen L. Keller, Barbara J. Rolls
Summary: Individuals tend to eat more when served larger portions of food, and the inclusion of water as a beverage does not moderate this portion size effect. The frequency of switching between bites and sips and the amount of water consumed are related to greater food intake, but these effects are not significant after accounting for other factors. Switching between food and water may promote energy intake by attenuating the development of sensory-specific satiety (SSS), while larger portion sizes also lead to increased intake.
