ORCID Profile
0000-0002-9294-517X
Current Organisation
University of Liverpool
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Publisher: Springer Science and Business Media LLC
Date: 12-02-2020
DOI: 10.1186/S12966-020-0920-4
Abstract: Smaller portions may help to reduce energy intake. However, there may be a limit to the magnitude of the portion size reduction that can be made before consumers respond by increasing intake of other food immediately or at later meals. We tested the theoretical prediction that reductions to portion size would result in a significant reduction to daily energy intake when the resulting portion was visually perceived as ‘normal’ in size, but that a reduction resulting in a ‘smaller than normal’ portion size would cause immediate or later additional eating. Over three 5-day periods, daily energy intake was measured in a controlled laboratory study using a randomized crossover design ( N = 30). The served portion size of the main meal component of lunch and dinner was manipulated in three conditions: ‘large-normal’ (747 kcal), ‘small-normal’ (543 kcal), and ‘smaller than normal’ (339 kcal). Perceived ‘normality’ of portion sizes was determined by two pilot studies. Ad libitum daily energy intake from all meals and snacks was measured. Daily energy intake in the ‘large-normal’ condition was 2543 kcals. Daily energy intake was significantly lower in the ‘small-normal’ portion size condition ( mean difference − 95 kcal/d, 95% CI [− 184, − 6], p = .04) and was also significantly lower in the ‘smaller than normal’ than the ‘small-normal’ condition ( mean difference − 210 kcal/d, 95% CI [− 309, − 111], p .001). Contrary to predictions, there was no evidence that the degree of additional food consumption observed was greater when portions were reduced past the point of appearing normal in size. Reductions to the portion size of main-meal foods resulted in significant decreases in daily energy intake. Additional food consumption did not offset this effect, even when portions were reduced to the point that they were no longer perceived as being normal in size. Prospectively registered protocol and analysis plan: osf.io/natws/ retrospectively registered: t2/show/NCT03811210 .
Publisher: BMJ
Date: 12-12-2018
DOI: 10.1136/BMJ.K4982
Abstract: To examine the energy content of main meals served in major UK restaurant chains and compare the energy content of meals in fast food and “full service” restaurant chains. Observational study. Menu and nutritional information provided by major UK restaurant chains. Mean energy content of meals, proportion of meals meeting public health recommendations for energy consumption (≤600 kcal), and proportion of meals with excessive energy content (≥1000 kcal). Main meals from 27 restaurant chains (21 full service 6 fast food) were s led. The mean energy content of all eligible restaurant meals (13 396 in total) was 977 (95% confidence interval 973 to 983) kcal. The percentage of all meals that met public health recommendations for energy content was low (9% n=1226) and smaller than the percentage of meals with an excessive energy content (47% 6251). Compared with fast food restaurants, full service restaurants offered significantly more excessively calorific main meals, fewer main meals meeting public health recommendations, and on average 268 (103 to 433) kcal more in main meals. The energy content of a large number of main meals in major UK restaurant chains is excessive, and only a minority meet public health recommendations. Although the poor nutritional quality of fast food meals has been well documented, the energy content of full service restaurant meals in the UK tends to be higher and is a cause for concern. Study protocol and analysis strategy pre-registered on Open Science Framework ( osf.io/w5h8q/ ).
Location: United Kingdom of Great Britain and Northern Ireland
Location: United Kingdom of Great Britain and Northern Ireland
Location: United Kingdom of Great Britain and Northern Ireland
No related grants have been discovered for Bethan Mead.