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Control of Eating Behavior Using a Novel Feedback System
Published on: May 8, 2018
Reducing portion size reduces food intake and plate waste
Marjorie R Freedman1, Carolina Brochado
1Nutrition, Food Science and Packaging Department, San José State University, San José, California, USA. marjorie.freedman@sjsu.edu
Obesity (Silver Spring, Md.)
|December 26, 2009
Summary
Reducing portion sizes (PS) in university dining facilities significantly decreased food intake and plate waste (PW). Further PS reductions may offer diminishing benefits while still reducing overall food production.
Area of Science:
- Behavioral Economics
- Nutrition Science
- Food Service Management
Background:
- Increasing portion sizes (PS) correlate with increased food intake.
- The impact of decreasing PS on food consumption in real-world settings remains largely unexamined.
Purpose of the Study:
- To investigate the effect of decreasing PS on food intake within a university all-you-can-eat dining facility.
- To determine the point at which further PS reductions may yield limited benefits.
- To assess the impact of PS reduction on food production and plate waste (PW).
Main Methods:
- A 5-week study in a university dining facility involving freshmen.
- French fries (FF) portion sizes were reduced weekly by approximately 15g from an initial 88g.
- Diners' choices, total FF production, and daily plate waste (PW) were monitored.
Main Results:
- Decreasing PS led to significant reductions in individual consumption per diner and PW (P < 0.05).
- PS positively correlated with consumption per diner and PW (r = 0.897 and r = 0.852, respectively).
- Reduced PS inversely correlated with diners selecting multiple portions (r = -0.809) and positively with PW (r = 0.728).
Conclusions:
- Reducing PS of specific food items in an all-you-can-eat setting effectively lowers individual intake.
- Portion size reduction strategies can decrease plate waste and overall food production.
- This approach offers a practical method for managing food consumption and waste in institutional food services.
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