The Plate Model

Camelon, Kathryn; Hådell, Karin; Jämsén, Päivi T; Ketonen, Kaisa J; Kohtamäki, Heli M; Mäkimatilla, Sari; Törmälä, Marja-Leena; Valve, Raisa

doi:10.1016/s0002-8223(98)00267-3

Cited by 91 publications

(23 citation statements)

References 8 publications

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“…The other group focused on a modified plate method approach. The plate method [16, 23, 24] was originally developed in Sweden to teach meal planning to patients with diabetes and later modified to meet American Diabetes Association nutritional guidelines. The plate method provides patients with sized plates (9-inch) and bowls (4 and 8 ounces) and instructs them on how much of different types of foods they can consume.…”

Section: Methodsmentioning

confidence: 99%

“…This approach allows patients to restrict their carbohydrate intake without calculating specific portions with measuring cups, food labels, or other devices. Since the traditional plate method [16, 23, 24] can vary widely in the amount of carbohydrate consumed, we provided patients with the carbohydrate content of common foods and appropriate portion sizes to improve the precision of carbohydrate intake. We also marked individualized portion-sizes of carbohydrates on plates (9-inch), bowls, and cups (4 ounce and 8 ounce) to assist in meal preparation.…”

Section: Methodsmentioning

confidence: 99%

“…Although carbohydrate gram counting may improve the accuracy of carbohydrate monitoring and allow dietary flexibility, it is computationally intensive and may intimidate some patients [15]. The modified plate method [16] – which divides serving plates into sections designated for specific food types and uses cups and bowls to assist with measurement – may be easier to learn and implement.…”

Section: Introductionmentioning

confidence: 99%

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The diabetes nutrition education study randomized controlled trial: A comparative effectiveness study of approaches to nutrition in diabetes self-management education

Bowen

Cavanaugh

Wolff

et al. 2016

Patient Education and Counseling

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Objective To compare the effectiveness of different approaches to nutrition education in diabetes self-management education and support (DSME/S). Methods We randomized 150 adults with type 2 diabetes to either certified diabetes educator (CDE)-delivered DSME/S with carbohydrate gram counting or the modified plate method versus general health education. The primary outcome was change in HbA1C over 6 months. Results At 6 months, HbA1C improved within the plate method [−0.83% (−1.29, −0.33), P<0.001] and carbohydrate counting groups [−0.63% (−1.03, −0.18), P=0.04] but not the control group [P = 0.34]. Change in HbA1C from baseline between the control and intervention groups was not significant at 6 months (carbohydrate counting, P=0.36; modified plate method, P=0.08). In a pre-specified subgroup analysis of patients with a baseline HbA1C 7–10%, change in HbA1C from baseline improved in the carbohydrate counting [−0.86% (−1.47, −0.26), P=0.006] and plate method groups [−0.76% (−1.33, −0.19), P=0.01] compared to controls. Conclusion CDE-delivered DSME/S focused on carbohydrate counting or the modified plate method improved glycemic control in patients with an initial HbA1C between 7–10%. Practice Implications Both carbohydrate counting and the modified plate method improve glycemic control as part of DSME/S.

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Section: Methodsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

The diabetes nutrition education study randomized controlled trial: A comparative effectiveness study of approaches to nutrition in diabetes self-management education

Bowen

Cavanaugh

Wolff

et al. 2016

Patient Education and Counseling

View full text Add to dashboard Cite

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“…Most dietary energy should come from carbohydrates in foods naturally rich in carbohydrates and dietary fiber. The concepts of glycemic index and varying meals through meal planning by the Plate Model were explained [5]. Salt intake was recommended to be kept below 6 g per day.…”

Section: Methodsmentioning

confidence: 99%

Subjective satiety and other experiences of a Paleolithic diet compared to a diabetes diet in patients with type 2 diabetes

Jönsson

Granfeldt

Lindeberg

et al. 2013

Nutr J

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BackgroundWe found marked improvement of glycemic control and several cardiovascular risk factors in patients with type 2 diabetes given advice to follow a Paleolithic diet, as compared to a diabetes diet. We now report findings on subjective ratings of satiety at meal times and participants’ other experiences of the two diets from the same study.MethodsIn a randomized cross-over study, 13 patients with type 2 diabetes (3 women and 10 men), were instructed to eat a Paleolithic diet based on lean meat, fish, fruits, vegetables, root vegetables, eggs and nuts, and a diabetes diet designed in accordance with dietary guidelines, during two consecutive 3-month periods. In parallel with a four-day weighed food record, the participants recorded their subjective rating of satiety. Satiety quotients were calculated as the intra-meal quotient of change in satiety during a meal and consumed energy or weight of food and drink for that specific meal. All participants answered the same three open-ended questions in a survey following each diet: “What thoughts do you have about this diet?”, “Describe your positive and negative experiences with this diet” and “How do you think this diet has affected your health?”.ResultsThe participants were equally satiated on both diets. The Paleolithic diet resulted in greater satiety quotients for energy per meal (p = 0.004), energy density per meal (p = 0.01) and glycemic load per meal (p = 0.02). The distribution of positive and negative comments from the survey did not differ between the two diets, and the comments were mostly positive. Among comments relating to recurring topics, there was no difference in distribution between the two diets for comments relating to tastelessness, but there was a trend towards more comments on the Paleolithic diet being satiating and improving blood sugar values, and significantly more comments on weight loss and difficulty adhering to the Paleolithic diet.ConclusionsA Paleolithic diet is more satiating per calorie than a diabetes diet in patients with type 2 diabetes. The Paleolithic diet was seen as instrumental in weight loss, albeit it was difficult to adhere to.Trial registrationClinicalTrials.gov: NCT00435240

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“…In this visual method, the plate serves as a pie chart depicting the proportions of the plate that should be covered by various foods. Camelon et al, who conducted the Diabetes Atherosclerosis Intervention Study, explained that this method could be practiced with patients to reinforce the connection between dietary theory and practice, promotion of memory retention, and use of a positive approach to nutrition counseling [30]. …”

Section: Discussionmentioning

confidence: 99%

Effects of the “plate model” as part of dietary intervention on modification of selected cardiometabolic risk factors in post-myocardial infarction patients: study protocol for a randomized controlled trial

Jayawardena

Fernando

Lokunarangoda

et al. 2017

Trials

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BackgroundCardiovascular disease remains the leading cause of morbidity and mortality worldwide, and there is a rising global burden. The effects of diet on cardiometabolic risk factors have been studied extensively. Healthy eating as a cost-effective approach to risk reduction in post-myocardial infarction patients is proven to be beneficial, and the “plate model” is one of the practical methods to achieve this objective.Methods/designThe study will be conducted as a randomized, single-blind, controlled clinical trial for a period of 3 months. A total of 120 overweight (body mass index >23 kg/m2) inpatients (aged 20–70 years) with a history of troponin-positive acute coronary syndrome (ACS) within the 1 month preceding the study will be recruited. Simple randomization will be used in participant allocation. The intervention group will receive the model plate diet. The control group will be provided with routine dietary advice. Other domains, such as advice on exercise and lifestyle modification, will be equalized among patients in both the groups. The visits and evaluations will be done at recruitment (visit 0), 4 weeks, and 12 weeks after the intervention. The primary outcome will be a mean body weight reduction of 10%, and the secondary outcomes will include mean reduction of systolic and diastolic blood pressure, improvement of anthropometric parameters, and improvement of lipid profile and liver enzymes in the test group compared with the control group at 12 weeks following the plate model diet.DiscussionThis study protocol is designed to establish the effects of the plate model diet on modification of cardiometabolic risk factors in patients with ACS. This will also be a pioneering study designed to investigate the practicality of the model plate in local settings and in the South Asian region.Trial registrationSri Lanka Clinical Trials Registry identifier: SLCTR/2016/22. Registered on 22 September 2016 (http://www.slctr.lk/trials/483).Electronic supplementary materialThe online version of this article (doi:10.1186/s13063-017-2057-6) contains supplementary material, which is available to authorized users.

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The Plate Model

Cited by 91 publications

References 8 publications

The diabetes nutrition education study randomized controlled trial: A comparative effectiveness study of approaches to nutrition in diabetes self-management education

The diabetes nutrition education study randomized controlled trial: A comparative effectiveness study of approaches to nutrition in diabetes self-management education

Subjective satiety and other experiences of a Paleolithic diet compared to a diabetes diet in patients with type 2 diabetes

Effects of the “plate model” as part of dietary intervention on modification of selected cardiometabolic risk factors in post-myocardial infarction patients: study protocol for a randomized controlled trial

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