Standardizing Portion Sizes

标准化份量

• 批准号: 10319537
• 负责人: Deborah A Cohen
• 金额: $ 24万
• 依托单位: KAISER FOUNDATION RESEARCH INSTITUTE
• 依托单位国家: 美国
• 财政年份: 2020
• 资助国家: 美国
• 起止时间: 2020-06-11 至 2024-12-31
• 项目状态: 已结题
• 来源: https://reporter.nih.gov/project-details/10319537
• 关键词: Address; Adherence; Adopted; Adult; American; Area; Benchmarking; Businesses; Calories; Cardiovascular Diseases; Child; Chronic Disease; Communities; Consensus; Consumption; Diet; Dietary Fiber; Dietary intake; Dizziness; Eating; Eating Behavior; Energy Intake; Enrollment; Evaluation; Exposure to; Fatty acid glycerol esters; Fishes; Food; Food Industry; Goals; Grain; Grant; Health; Health Priorities; Home; Hour; Individual; Label; Measurement; Measures; Methods; Mexican; Nutrient; Nuts; Obesity; Outcome; Overweight; Participant; Perception; Persons; Policies; Processed Meats; Randomized Controlled Trials; Recommendation; Restaurants; Risk; Sodium; Standardization; Starch; Testing; Training; United States; United States Department of Agriculture; Vegetable Oils; Weight; Weight Gain; Work; base; cardiovascular health; dietary; dietary guidelines; distraction; fruits and vegetables; interest; mathematical ability; nutrition; pilot test; population health; prevent; recruit; response; skills; sugar; wasting

Abstract This application is for a planning grant to develop an RCT to test the impact of standardized portions in away-from home settings. Given that restaurants all serve different portions and generally serve more food than most customers can burn, making portions standardized and predictable could help millions of Americans control how much they eat and reduce their risk for overweight and obesity. We plan to establish what standard portion sizes should be for different items; develop practical methods by which restaurants could adopt these standard portions and conduct a pilot test in these 3 restaurants to assess consumer interest as well as to develop and test recruitment methods and measurement of customer participants. The establishment of standardized portion sizes will serve as an aspirational benchmark for the food industry to comply with recommendations from the USDHHS/USDA Dietary Guidelines of Americans and will provide guidance for consumers. An implementation plan, informed by restaurateurs and consumers, is necessary for a rigorous RCT, which would need to enroll many restaurants and their customers. In this planning grant our specific aims are to: 1) Develop a consensus among health and nutrition experts as to what the standardized portion amounts should be and how they should be measured (e.g. weights, volumes, and relevance of calories). 2) Pilot test and refine a training in three restaurants to examine the feasibility of adopting the standardized portions and adherence to the recommended standards. 3) Pilot recruitment and measurement methods for customers, including assessing response rates, perceptions of standardized portions, and 24-hour dietary recall methods. Once these aims have been accomplished, we will have obtained the information necessary for powering and conducting a rigorous RCT that would ultimately determine the impact of standardized portions sizes on diet, and specifically on how standard portions will influence the consumption of nutrients of consequence to cardiovascular health, especially reducing exposure to refined grains, starches, sugars, processed meats, high sodium foods, and increasing consumption of fruits, vegetables, fish, vegetable oils, nuts, low-fat dairy, and whole grains.

抽象的 本申请旨在申请一项规划拨款，用于开发随机对照试验，以测试标准化部分的影响 远离家乡的设置。鉴于餐厅提供的食物份量不同，而且通常提供更多的食物 超出大多数顾客的承受能力，使份量标准化和可预测可以帮助数百万美国人 控制饮食量并降低超重和肥胖的风险。我们计划制定什么标准 份量应针对不同的物品；制定实用的方法，让餐馆可以采用这些方法 标准份量并在这 3 家餐厅进行试点测试，以评估消费者的兴趣并 开发和测试客户参与者的招募方法和衡量方法。成立 标准化份量将成为食品行业遵守的理想基准 美国卫生和公众服务部 (USDHHS)/美国农业部 (USDA) 美国人膳食指南的建议，将为 消费者。由餐馆老板和消费者告知的实施计划对于严格的实施是必要的。 RCT，需要招募许多餐馆及其顾客。在此规划中实现我们的具体目标 目标是： 1) 在健康和营养专家之间就标准化部分达成共识 数量应该是多少以及如何测量（例如重量、体积和卡路里的相关性）。 2） 在三家餐厅进行试点和细化培训，检验采用标准化的可行性 部分并遵守推荐的标准。 3）飞行员招募和测量方法 客户，包括评估响应率、对标准化份量的看法以及 24 小时饮食 回忆方法。一旦实现这些目标，我们将获得必要的信息 支持和进行严格的随机对照试验，最终确定标准化的影响 饮食中的份量大小，特别是标准份量将如何影响营养物质的消耗 对心血管健康的影响，特别是减少精制谷物、淀粉、糖的接触， 加工肉类、高钠食品以及增加水果、蔬菜、鱼、植物油的消费， 坚果、低脂乳制品和全谷物。

项目成果

An exploration of customers' perceptions, preferences, experiences, and feasibility of offering standardized portions in restaurants.

探索顾客的看法、偏好、体验以及在餐厅提供标准化份量的可行性。

• DOI: 10.1016/j.ijgfs.2023.100829
• 发表时间: 2023
• 期刊: International journal of gastronomy and food science
• 影响因子: 3.8
• 作者: Labisi,Titilola;Preciado,Melissa;Voorhees,Allison;Castillo,Amorette;Lopez,Kelly;Economos,Christina;Story,Mary;Cohen,DeborahA
• 通讯作者: Cohen,DeborahA