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, Maartje P.; Vet, Emely de; Velema, Elizabeth; Boer, Michiel R. de; Seidell, Jacob C.; Steenhuis, I.H.M.

doi:10.1007/s12160-014-9637-4

Cited by 38 publications

(38 citation statements)

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“…Study design and procedure A cross-sectional study was conducted, which was integrated as part of the baseline measurement of a larger study to evaluate the effect of an educational intervention aimed at portion sizes among overweight and obese individuals (37) . For the larger study, overweight and obese household gatekeepers were eligible to participate.…”

Section: Methodsmentioning

confidence: 99%

The home food environment of overweight gatekeepers in the Netherlands

Poelman

Vet

Velema

et al. 2014

Public Health Nutr.

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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.

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Section: Methodsmentioning

confidence: 99%

The home food environment of overweight gatekeepers in the Netherlands

Poelman

Vet

Velema

et al. 2014

Public Health Nutr.

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“…For example, stimulus control strategies involve identifying and modifying environmental factors that trigger problem behaviors, such as removing tempting foods from the home to prevent overeating (Butryn, Webb, & Wadden, 2011; Poelman et al, 2015). Other interventions emphasize scheduling and planning as strategies to manage temptation (Gillison et al, 2015; Kiernan et al, 2013; Murawski et al, 2009; Perri et al, 2001).…”

Section: Temptation Management In Hot Versus Cold Statesmentioning

confidence: 99%

“…Both temptation resistance and prevention strategies are commonly featured in lifestyle interventions (Diabetes Prevention Program Research Group, 2002; Forman et al, 2009; Forman et al, 2007; Gorin et al, 2013; Poelman et al, 2015), however, their uptake and utilization by subjects and their impact on diet adherence (independent of the overall intervention package) have not been characterized. The nonresponse and relapse rates of existing lifestyle interventions, in which these two classes of temptation management strategies are mainstream, suggest the need to systematically study and improve upon these approaches.…”

Section: Temptation Management In Hot Versus Cold Statesmentioning

confidence: 99%

Managing temptation in obesity treatment: A neurobehavioral model of intervention strategies

et al. 2016

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Weight loss outcomes in lifestyle interventions for obesity are primarily a function of sustained adherence to a reduced-energy diet, and most lapses in diet adherence are precipitated by temptation from palatable food. The high nonresponse and relapse rates of lifestyle interventions suggest that current temptation management approaches may be insufficient for most participants. In this conceptual review, we discuss three neurobehavioral processes (attentional bias, temporal discounting, and the cold-hot empathy gap) that emerge during temptation and contribute to lapses in diet adherence. Characterizing the neurobehavioral profile of temptation highlights an important distinction between temptation resistance strategies aimed at overcoming temptation while it is experienced, and temptation prevention strategies that seek to avoid or minimize exposure to tempting stimuli. Many temptation resistance and temptation prevention strategies heavily rely on executive functions mediated by prefrontal systems that are prone to disruption by common occurrences such as stress, insufficient sleep, and even exposure to tempting stimuli. In contrast, commitment strategies are a set of devices that enable individuals to manage temptation by constraining their future choices, without placing heavy demands on executive functions. These concepts are synthesized in a conceptual model that categorizes temptation management approaches based on their intended effects on reward processing and degree of reliance on executive functions. We conclude by discussing the implications of our model for strengthening temptation management approaches in future lifestyle interventions, tailoring these approaches based on key individual difference variables, and suggesting high-priority topics for future research.

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“…Within the context of the broader food environment, where exposure to large portion sizes is unavoidable, enabling individuals with self-regulation skills for portion control is essential [13]. While education to manage portion size is important, interventions have previously been shown to be effective only in the short-term [13].…”

Section: Introductionmentioning

confidence: 99%

ServAR: An augmented reality tool to guide the serving of food

Rollo

Bucher

Smith

et al. 2017

Int J Behav Nutr Phys Act

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BackgroundAccurate estimation of food portion size is a difficult task. Visual cues are important mediators of portion size and therefore technology-based aids may assist consumers when serving and estimating food portions. The current study evaluated the usability and impact on estimation error of standard food servings of a novel augmented reality food serving aid, ServAR.MethodsParticipants were randomised into one of three groups: 1) no information/aid (control); 2) verbal information on standard serving sizes; or 3) ServAR, an aid which overlayed virtual food servings over a plate using a tablet computer. Participants were asked to estimate the standard serving sizes of nine foods (broccoli, carrots, cauliflower, green beans, kidney beans, potato, pasta, rice, and sweetcorn) using validated food replicas. Wilcoxon signed-rank tests compared median served weights of each food to reference standard serving size weights. Percentage error was used to compare the estimation of serving size accuracy between the three groups. All participants also performed a usability test using the ServAR tool to guide the serving of one randomly selected food.ResultsNinety adults (78.9% female; a mean (95%CI) age 25.8 (24.9–26.7) years; BMI 24.2 (23.2–25.2) kg/m2) completed the study. The median servings were significantly different to the reference portions for five foods in the ServAR group, compared to eight foods in the information only group and seven foods for the control group. The cumulative proportion of total estimations per group within ±10%, ±25% and ±50% of the reference portion was greater for those using ServAR (30.7, 65.2 and 90.7%; respectively), compared to the information only group (19.6, 47.4 and 77.4%) and control group (10.0, 33.7 and 68.9%). Participants generally found the ServAR tool easy to use and agreed that it showed potential to support optimal portion size selection. However, some refinements to the ServAR tool are required to improve the user experience.ConclusionsUse of the augmented reality tool improved accuracy and consistency of estimating standard serve sizes compared to the information only and control conditions. ServAR demonstrates potential as a practical tool to guide the serving of food. Further evaluation across a broad range of foods, portion sizes and settings is warranted.

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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

Cited by 38 publications

References 50 publications

The home food environment of overweight gatekeepers in the Netherlands

The home food environment of overweight gatekeepers in the Netherlands

Managing temptation in obesity treatment: A neurobehavioral model of intervention strategies

ServAR: An augmented reality tool to guide the serving of food

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