A study of attitudes and use of the plate model among various health professionals giving dietary advice to diabetic patients

Abstract

The aims of this study were to determine how well different health professionals follow the, recommendations concerning the plate model after being taught its principles and to obtain information regarding their attitudes towards this model and its use in dietary education.To determine whether the energy and nutrient intake of the participants changed after they had been taught the principles of the plate model, they were asked to record their food intake at a lunch before and after receiving the information. It was found that (i) their energy intake decreased from 1830k625 to 1715k670 kJ between the first and second recordings (non-significant change), (ii) between the first and second recordings there was a significant decrease in protein intake from 19.7 k 6.4 to 17.7 * 6.8 g (P(O.05) and in cholesterol intake from 60* 20 to 50+20 mg (P<O.o01), (iii) the total fat intake remained unchanged, while the relative intake of polyunsaturated fat increased significantly, from 5 *3 to 8 * 4 energy% (P<O.OOl) and (iv) with regard to vitamins, the ascorbic acid intake was significantly higher at the second recording, 65 * 22 mg, than at the first, 58 * 18 mg (P<0.05).In a questionnaire that was distributed to each participant. the majority listed numerous advantages of using the plate model and planned to include this teaching aid when giving dietary advice to diabetic patients and to patients of other categories. Further studies are required, however, to evaluate the plate model as a practical tool in patient education.

The Use of Portion Control Plates to Promote Healthy Eating and Diet-Related Outcomes: A Scoping Review

“…A total of 23 intervention studies were identified from the 22 peer-reviewed articles. Nine were randomised controlled trials (RCTs) (two with low [41,42] and seven with high risk of bias [43][44][45][46][47][48]), seven were quasi-experimental studies (three with low [49][50][51] and four with high risk of bias [52][53][54][55]), five were cross-sectional studies (one with low [56] and four with high risk of bias [57][58][59][60]), and two were qualitative studies with a high risk of bias [61,62].…”

“…Of the 23 intervention studies, 16 studies were conducted with adults [41][42][43][44]46,[48][49][50]52,53,56,[58][59][60][61] and 7 were conducted with children and adolescents [45,47,51,54,55,57,62]. The effect of the portion control plate was examined using 2D plate diagrams (n = 12) [44,49,50,52,53,[55][56][57][58][59][60]62] and using 3D portion plates (n = 11) [41][42][43][45][46][47][48]51,54,61]. An overview of eight types of portion control plates found in the grey literature is provided in Table 4.…”

“…Based on the JBI Critical Appraisal checklists, 6 studies were rated as low risk of bias [41,42,[49][50][51]56] and 17 studies were rated as high risk of bias [43,[45][46][47][48][52][53][54][55][57][58][59][60][61][62]. Most of the studies reviewed met the criteria relating to reliable outcome measurements, as well as appropriate intervention design and statistical analysis.…”

“…For a generally healthy adult population, eight of the ten studies examined the effect of portion control plates on their own (Table 1). Four [44,49,59,60] of the ten studies investigated the sole impact of MyPlate in an intervention without accompanying materials; another four studies [46,56,58] exclusively studied the impact of other types of the portion control plate or plate model, such as the Eatwell plate [56], on improving nutrition knowledge and dietary behaviours in adults. The remaining two studies [50,52] included other dietary guidelines such as the Dietary Guidelines for Americans in addition to a portion control plate as part of a nutrition education intervention.…”

“…Two other studies demonstrated that familiarity with MyPlate positively correlated with healthy behaviours such as eating before going grocery shopping [49] and using nutrition information shown on the menu while ordering foods [59]. The majority of studies were completed in a single education session [46,50,56,58] or by using surveys [59,60]. Three studies were conducted over a longer term, with study duration varying from two weeks to two months [44,49,52].…”