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
Behavioral Sciences
M. Angeles Vargas-Alvarez, Jeffrey M. Brunstrom, Alma E. Diaz, Santiago Navas-Carretero, J. Alfredo Martinez, Eva Almiron-Roig
Summary: Portion control tableware has the potential to effectively manage weight, although the exact mechanisms are unclear. This study found that a calibrated plate with visual stimuli can regulate food intake, induce satiety, and modify meal eating behavior. The plate reduced portion sizes, especially rice, and decreased bite size and eating rate. However, some participants compensated for the reduced intake over the 8-hour period following the meal.
Article
Food Science & Technology
Sashie Abeywickrema, Mei Peng
Summary: Recent studies have shown that exposure to different portion sizes can influence portion alterations in future meals. This study aimed to explore whether tableware sizes can also affect portion size perception and eating behavior. The results revealed significant changes in post-meal satiety and energy intake for participants served with small or large jars compared to medium-sized jars. While small tableware initially reduced energy intake, it led to increased intake at the following meal and overall daily energy intake. These findings suggest that small tableware may not be an effective long-term solution for addressing overeating and related health issues.
Article
Food Science & Technology
Amber Werkman, Jenny van Doorn, Koert van Ittersum
Summary: Food serving sizes are increasing, contributing to obesity and food waste. Reducing serving size is an effective strategy to reduce overconsumption and food waste, but it may lower consumer satisfaction. Research shows that serving food in smaller units reduces consumption but increases waste, while self-serving smaller units leads to reduced consumption and waste without lowering satisfaction.
FOOD QUALITY AND PREFERENCE
(2022)
Article
Multidisciplinary Sciences
Aner Tal, Amir Grinstein, Mirella Kleijnen
Summary: This study demonstrates that people tend to serve themselves more food when carrying heavier serving dishes. The increase in carried weight decreases consumers' sensitivity to the weight of the food served, leading them to continue serving beyond the usual stopping point. The study also found that the liking for the food moderates this effect.
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
Food Science & Technology
Tang Tang, Liam R. Chawner, Ruiqi Chu, Chandani Nekitsing, Marion M. Hetherington
Summary: Nudge theory predicts that consumers will choose smaller portions of high-energy-density (HED) foods and drinks when packaging presents limits. Two studies tested the feasibility and acceptability of packaging concepts designed to limit portion sizes for children. Parents generally found the packaging prototypes helpful in promoting portion control through education, convenience, and autonomy, although concerns about cost and recyclable/reusable materials were raised. Parents were willing to pay more for downsizing packaging concepts, with willingness to pay depending on consumer segmentation such as price concerns and health motives.
FOOD QUALITY AND PREFERENCE
(2022)
Article
Nutrition & Dietetics
Si Si Jia, Qingzhou Liu, Margaret Allman-Farinelli, Stephanie R. Partridge, Amy Pratten, Lisa Yates, Matthew Stevens, Bronwyn McGill
Summary: This scoping review analyzed the use of portion control plates in promoting healthy eating and nutrition-related knowledge. The findings suggest that portion control plates can be effective tools for selecting appropriate portion sizes in children and adults. However, further research is needed to explore the role of portion control plates in improving dietary behaviors and food consumption.
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
Food Science & Technology
Brian P. Meier, Allison Romano, Samantha Kateman, Rachel Nori
Summary: Eating candy is pleasurable, but it is not recommended to eat it in large quantities. Manufacturers have produced small portion sizes of candy, which is healthier. However, the amount of pleasure experienced and the way it is eaten are important factors. In a study, participants were randomly assigned to eat small or large portions of candy in a regular or mindful manner. The results showed that in the mindful eating condition, people experienced more pleasure from eating a small portion, and portion size did not affect guilt. Understanding these effects can help people reduce their candy portion sizes.
FOOD QUALITY AND PREFERENCE
(2023)
Review
Nutrition & Dietetics
Qingzhou Liu, Leanne Wang, Margaret Allman-Farinelli, Anna Rangan
Summary: This systematic review examines the portion size norm of discretionary foods and assesses the methodologies used in studying the norm. The study finds a wide range of normal portion sizes for different food types, mixed quality of reviewed studies, and a need for validated tools in assessing portion size.
Review
Engineering, Electrical & Electronic
Viprav B. Raju, Edward Sazonov
Summary: This article presents a comprehensive review of sensor methodologies for food portion size estimation, identifying a taxonomy for sensor-based methods, conducting a novel review of state-of-the-art sensor modalities, and assessing the accuracy and applicability of these methods in free-living conditions.
IEEE SENSORS JOURNAL
(2021)
Article
Chemistry, Multidisciplinary
Cedric R. Mayer, Hugo Levy-Falk, Maxime Remond, Gaelle Trippe-Allard, Frederic Fossard, Maxime Vallet, Marc Lepeltier, Nicolas Guiblin, Jean-Sebastien Lauret, Damien Garrot, Emmanuelle Deleporte
Summary: A new synthetic method for preparing highly calibrated CsPbBr3 nanocrystal perovskites is described, which is analyzed using high-resolution scanning transmission electron microscopy. This soft chemistry-based method enables large-scale production of nanocrystals. The monodisperse nanocrystals can be used for the deposition of homogeneous films, providing new opportunities for the next generation of optoelectronic devices.
CHEMICAL COMMUNICATIONS
(2022)
Article
Nutrition & Dietetics
Annica Franziska Doersam, Alisa Weiland, Helene Sauer, Katrin Elisabeth Giel, Nanette Stroebele-Benschop, Stephan Zipfel, Paul Enck, Isabelle Mack
Summary: The influence of dishware on portion size perception in children and adolescents is inconclusive. This study found that there were no substantial differences in the intuitive evaluation of portion sizes between children and adolescents with obesity and a normal weight. However, during the cognitive evaluation, those with obesity estimated the amount of water in the glasses more correctly compared to those with a normal weight, while they estimated the food amount in the bowls and plates less accurately.
Article
Neurosciences
Thomas W. Ward, Seth D. Springer, Mikki Schantell, Jason A. John, Lucy K. Horne, Anna T. Coutant, Hannah J. Okelberry, Madelyn P. Willett, Hallie J. Johnson, Abraham D. Killanin, Elizabeth Heinrichs-Graham, Tony W. Wilson
Summary: This study found that regular cannabis users show differences in motor control compared to nonusers, with stronger brain oscillations during the execution phase of the task. These findings suggest that users may employ compensatory processing in both primary motor and higher-order motor cortices to maintain task performance.
HUMAN BRAIN MAPPING
(2023)
Article
Primary Health Care
John A. Henry, Susan A. Jebb, Paul Aveyard, Cesar Garriga, Julia Hippisley-Cox, Carmen Piernas
Summary: Only a minority of patients with diabetes or hypertension report receiving lifestyle advice or have this recorded in their medical records. Interventions beyond guidelines are needed to increase the delivery of behavioural interventions to treat these conditions.
BRITISH JOURNAL OF GENERAL PRACTICE
(2022)
Review
Gastroenterology & Hepatology
Dimitrios A. Koutoukidis, Susan A. Jebb, Matthew Zimmerman, Afolarin Otunla, J. Aaron Henry, Anne Ferrey, Ella Schofield, Jade Kinton, Paul Aveyard, Julian R. Marchesi
Summary: Weight loss is associated with an increase in gut microbiota alpha-diversity and a reduction in intestinal permeability.
Article
Nutrition & Dietetics
Kerstin Frie, Cristina Stewart, Carmen Piernas, Brian Cook, Susan A. Jebb
Summary: This study evaluated the effectiveness of an online self-regulation intervention to reduce meat consumption. The intervention led to initial reductions in meat intake, but did not exceed the control group in the longer term.
EUROPEAN JOURNAL OF NUTRITION
(2022)
Article
Biophysics
Elizabeth Lindley, David Keane, John Belcher, Nancy Fernandes Da Silva Jeffcoat, Simon Davies
Summary: This study aimed to validate the steady state assumption in estimating residual clearance in hemodialysis patients. The results showed that using estimated plasma levels to calculate GFR yielded consistent results with measured levels, with only a small percentage of patients showing clinically significant differences in GFR calculations. Overall, the steady state assumption was found to be effective in estimating solute levels for GFR calculations in hemodialysis patients.
PHYSIOLOGICAL MEASUREMENT
(2022)
Article
Medicine, General & Internal
Ailsa R. Butler, Nerys M. Astbury, Lucy Goddard, Anisa Hajizadeh, Philippa Seeber, Bruce Crawley, Paul Aveyard, Susan A. Jebb
Summary: This study conducted an exercise to prioritize research questions in the field of obesity and weight-related research. Through online surveys and workshops, a list of 10 priority research questions were identified, covering areas such as the obesogenic environment, effective weight loss strategies, prevention in children, and the role of the food industry. This systematic and transparent process would lead to improved knowledge in obesity research and contribute to better population health.
Article
Medicine, General & Internal
Maatla Tshimologo, Kerry Allen, David Coyle, Sarah Damery, Lisa Dikomitis, James Fotheringham, Harry Hill, Mark Lambie, Louise Phillips-Darby, Ivonne Solis-Trapala, Iestyn Williams, Simon J. Davies
Summary: This study aims to understand the variation in the use of home dialysis by centres in the UK and identify factors that can lead to increased uptake. The research will utilize ethnographic and qualitative research methods, followed by a national survey and analysis of patient-level data. The findings will inform an economic evaluation of cost-effectiveness and the development of an intervention bundle. Patient and public engagement is an integral part of the project.
Letter
Medicine, General & Internal
Moscho Michalopoulou, Susan A. Jebb, Paul Aveyard
ANNALS OF INTERNAL MEDICINE
(2022)
Article
Endocrinology & Metabolism
Annika Theodoulou, Jamie Hartmann-Boyce, Jordan Gorenberg, Jason L. L. Oke, Ailsa R. R. Butler, Anastasios Bastounis, Susan A. A. Jebb, Paul Aveyard
Summary: Behavioral weight management programs can lead to weight loss, but subsequent weight regain may negatively affect mental health outcomes. A meta-analysis of 47 studies found that these programs did not harm mental health and may actually improve some dimensions of it. However, the association between weight change and changes in depression and/or anxiety scores over time was inconclusive.
Review
Cardiac & Cardiovascular Systems
Jamie Hartmann-Boyce, Annika Theodoulou, Jason L. L. Oke, Ailsa R. R. Butler, Anastasios Bastounis, Anna Dunnigan, Rimu Byadya, Linda J. J. Cobiac, Peter Scarborough, F. D. Richard Hobbs, Falko F. F. Sniehotta, Susan A. A. Jebb, Paul Aveyard
Summary: Behavioral weight management programs (BWMPs) can reduce cardiometabolic risk factors, with effects lasting for at least 5 years after program end, despite weight regain. However, the evidence regarding whether they can reduce the incidence of cardiovascular disease or diabetes is less certain.
CIRCULATION-CARDIOVASCULAR QUALITY AND OUTCOMES
(2023)
Article
Endocrinology & Metabolism
Dimitrios A. Koutoukidis, Emma Barron, Richard Stevens, Paul Aveyard, Jonathan Valabhji, Susan A. Jebb
Summary: This study found that people who start a weight management program in January tend to lose more weight compared to those who start at other times of the year, with a difference ranging from 12% to 30%.
Article
Gastroenterology & Hepatology
Dimitrios A. Koutoukidis, Susan A. Jebb, Claire Foster, Pete Wheatstone, Alison Horne, T. Martyn Hill, Amy Taylor, Alba Realpe, Felix Achana, Simon J. A. Buczacki
Summary: The aim of this trial is to assess the feasibility of intentional weight loss before colorectal cancer surgery and determine whether to proceed with a definitive trial.
COLORECTAL DISEASE
(2023)
Article
Health Care Sciences & Services
Gina M. Wren, Dimitrios A. Koutoukidis, Jadine Scragg, Michael Whitman, Susan Jebb
Summary: This study aimed to investigate the association between three aspects of goal setting and weight loss. The results showed that setting higher weight loss goals and being motivated by health or fitness were associated with greater weight loss and lower likelihood of dropout.
JOURNAL OF MEDICAL INTERNET RESEARCH
(2023)
Article
Endocrinology & Metabolism
Dimitrios A. Koutoukidis, Ferenc E. Mozes, Susan A. Jebb, Jeremy W. Tomlinson, Michael Pavlides, Francesca Saffioti, Rosemary Huntriss, Paul Aveyard, Jeremy F. Cobbold
Summary: The study demonstrates that a low-energy diet is a highly adherent, safe, and effective treatment for nonalcoholic steatohepatitis (NASH).
Article
Oncology
V Jenkins, L. Matthews, I Solis-Trapala, H. Gage, S. May, P. Williams, D. Bloomfield, C. Zammit, D. Elwell-Sutton, D. Betal, J. Finlay, K. Nicholson, M. Kothari, R. Santos, E. Stewart, S. Bell, F. Mckinna, M. Teoh
Summary: The purpose of this study is to explore factors associated with quality of life, psychological morbidity, and health service use among breast cancer patients. The study found that chemotherapy patients and those with high psychological morbidity may benefit from closer monitoring and supportive interventions. The findings highlight the importance of providing appropriate care for these patients.
SUPPORTIVE CARE IN CANCER
(2023)
Article
Public, Environmental & Occupational Health
I. Solis-Trapala, P. Campbell, R. J. Lacey, G. Rowlands, K. M. Dunn, J. Protheroe
Summary: Health literacy is important for individuals to make informed decisions about their health. This study found that factors such as speech and language ability, mental health, and maternal factors in childhood were associated with adult health literacy. Future research should examine the mechanisms behind this link.
SSM-POPULATION HEALTH
(2023)