The home food environment of overweight gatekeepers in the Netherlands
Poelman, M.P. ; Vet, E. de; Velema, E. ; Seidell, J.C. ; Steenhuis, I.H.M. - \ 2015
Public Health Nutrition 18 (2015)10. - ISSN 1368-9800 - p. 1815 - 1823.
randomized controlled-trial - eating behaviors - portion sizes - weight-loss - consumption volume - vegetable intake - plate-size - obesity - illusions - fruit
Objective: The aim of the present study was to gain insight into (i) processed snackfood availability, (ii) processed snack-food salience and (iii) the size of dinnerware among households with overweight gatekeepers. Moreover, associations between gatekeepers’ characteristics and in-home observations were determined. Design: A cross-sectional observation of home food environments was conducted as part of a baseline measurement of a larger study. Setting: Home food environments of overweight and obese gatekeepers in the Netherlands. Subjects: Household gatekeepers (n 278). Mean household size of the gatekeepers was 3·0 (SD 1·3) persons. Mean age of the gatekeepers was 45·7 (SD 9·2) years, 34·9 % were overweight and 65·1 % were obese. Of the gatekeepers, 20·9 % had a low level of education and 42·7 % had a high level of education. Results: In 70 % of the households, eight or more packages of processed snack foods were present. In 54 % of the households, processed snack foods were stored close to non-processed food items and in 78 % of households close to non-food items. In 33 % of the households, processed snack foods were visible in the kitchen and in 15 % of the households processed snack foods were visible in the living room. Of the dinnerware items, 14 % (plates), 57 % (glasses), 78 % (dessert bowls), 67 % (soup bowls) and 58 % (mugs) were larger than the reference norms of the Netherlands Nutrition Centre Foundation. Older gatekeepers used significantly smaller dinnerware than younger gatekeepers. Conclusions: Environmental factors endorsing overconsumption are commonly present in the home environments of overweight people and could lead to unplanned eating or passive overconsumption.
PortionControl@HOME: Results of a Randomized Controlled Trial Evaluating the Effect of a Multi-Component Portion Size Intervention on Portion Control Behavior and Body Mass Index
Poelman, M.P. ; Vet, E. de; Velema, E. ; Boer, M.R. de; Seidell, J.C. ; Steenhuis, I.H.M. - \ 2015
Annals of behavioral medicine 49 (2015)1. - ISSN 0883-6612 - p. 18 - 28.
energy-intake - food-intake - consumption volume - relapse prevention - obesity epidemic - college-students - young-adults - impact - maintenance - consumers
Background Food portion sizes influence energy intake. Purpose The purpose of this paper is to determine effectiveness of the “PortionControl@HOME” intervention on body mass index and portion control behavior. Methods A randomized controlled trial among 278 overweight and obese participants was conducted. PortionControl@HOME aimed to increase: portion size awareness, portion control behavior, portion control cooking skills, and to create a home environment favoring portion control. Results Intention-to-treat multi-level regression analysis indicated statistically significant effects of the intervention on portion control behavior at 3, 6, and 12 months follow-up. The effect on body mass index was significant only at 3 months follow-up and when outliers (n¿=¿3) were excluded (B¿=¿-0.45; 95 %CI¿=¿-0.88 to -0.04). The intervention effect on body mass index was mediated by portion control behavior. Conclusions The intervention improves portion control behavior, which in turn influence body mass index. Once the intervention ceased, sustained effects on body mass index were no longer evident. (Current-Controlled-Trials ISRCTN12363482).
Successful development of satiety enhancing food products: towards a multidisciplinary agenda of research challenges
Kleef, E. van; Trijp, J.C.M. van; Borne, J.J.G.C. van den; Zondervan, C. - \ 2012
Critical Reviews in Food Science and Nutrition 52 (2012)7. - ISSN 1040-8398 - p. 611 - 628.
sensory-specific satiety - glucagon-like peptide-1 - energy-intake - portion size - functional foods - dietary fiber - weight management - low-fat - consumption volume - metabolic syndrome
In the context of increasing prevalence of overweight and obesity in societies worldwide, enhancing the satiating capacity of foods may help people control their energy intake and weight. This requires an integrated approach between various food related disciplines. By structuring this approach around the new product development process, this paper aims to present the contours of such an integrative approach by going through the current state of the art around satiety enhancing foods. It portrays actual food choice as the end result of a complex interaction between internal satiety signals, other food benefits and environmental cues. Three interrelated routes to satiating enhancement are (1) change food composition to develop stronger physiological satiation and satiety signals, (2) anticipate and build on smart external stimuli at moment of purchase and consumption, and (3) improve palatability and acceptance of satiety enhanced foods. Key research challenges in achieving those routes in the field of nutrition, food technology, consumer, marketing and communication are outlined
Sensory specific satiety and intake: The difference between nibble- and bar-size snacks
Weijzen, P.L.G. ; Liem, D.G. ; Zandstra, E.H. ; Graaf, C. de - \ 2008
Appetite 50 (2008)2-3. - ISSN 0195-6663 - p. 435 - 442.
increased meal intake - food-intake - consumption volume - portion size - feeding-behavior - energy content - women - humans - obese - taste
The present study investigated (1) whether consumption of a nibble-size snack, as compared to a bar-size snack, leads to more sensory specific satiety (SSS) and a lower intake; and (2) whether attention to consumption, as compared to usual consumption, leads to more SSS and a lower intake. Subjects (N=59) tested two snack foods which differed in size, nibbles and bars, in two consumption conditions. In the attention condition, the instruction to chew the food well was given. In the control condition no such instruction was given. For each of the four SSS sessions ad libitum intake was measured and SSS scores were calculated. Mean intake of the nibbles was 12% lower than of the bars in the control condition, but not in the attention condition. Although non-significantly, attention to consumption tended to reduce intake of the bars but not of the nibbles. SSS scores were slightly higher for the bars than for the nibbles. Our results suggest that a smaller food size results in a lower intake. The data do not clearly support the idea that attention to consumption decreases intake. Hypothetically consumption of small foods and attentive consumption prolong the oral sensory stimulation, which results in a lower intake.