Identifying Barriers for Reducing Portion Size: A Qualitative Focus Group Study of British Men and Women
| Autor: | Danielle Ferriday, Duncan McCaig, Jennifer Ferrar, HJ Smit, Peter J. Rogers |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2019 |
| Předmět: |
Male
0301 basic medicine Hunger Portion size intervention Psychological intervention Portion size Brain and Behaviour Focus group 0302 clinical medicine Meals media_common Meal Nutrition and Dietetics Nutrition and Behaviour Taste (sociology) digestive oral and skin physiology portion reduction Focus Groups Middle Aged Feeling Taste focus group Female Physical and Mental Health Thematic analysis Psychology Qualitative Social psychology lcsh:Nutrition. Foods and food supply Adult Adolescent media_common.quotation_subject Meal satisfaction 030209 endocrinology & metabolism lcsh:TX341-641 Satiation Article Portion reduction Young Adult 03 medical and health sciences Humans 030109 nutrition & dietetics meal satisfaction Portion Size Feeding Behavior United Kingdom portion size intervention qualitative Free association (psychology) Food Science |
| Zdroj: | Nutrients Volume 11 Issue 5 Ferrar, J, Ferriday, D, Smit, H, McCaig, D & Rogers, P 2019, ' Identifying Barriers to Reducing Portion Size : A Qualitative Focus Group Study of British Men and Women ', Nutrients, vol. 11, no. 5, 1054, pp. 1-15 . https://doi.org/10.3390/nu11051054 Nutrients, Vol 11, Iss 5, p 1054 (2019) |
| ISSN: | 2072-6643 |
| DOI: | 10.3390/nu11051054 |
| Popis: | Reducing portion size might reduce meal satisfaction, which could minimize adherence to portion size interventions. The present study sought to identify the perceived barriers for consumers to eat smaller portions. A secondary aim explored the relative contribution of enjoyment of taste and post-meal fullness as determinants of meal satisfaction. Focus groups (N = 42) evaluated consumers&rsquo feelings toward a small reduction in portion size. Thematic analysis of written free association tasks and open-ended group discussions revealed that most participants expected to feel hungry and unsatisfied, which motivated them to consume something else. However, others expected to feel comfortable, healthy, and virtuous. The acceptability of the reduced portion was also determined by meal characteristics (e.g., time and setting) and individual characteristics (e.g., predicted energy requirements). Compared to post-meal fullness, enjoyment of taste was perceived to be the more important determinant of meal satisfaction. In conclusion, interventions should present portion reduction as a marginal modification with little physiological consequence to energy reserves, while emphasizing the positive feelings (e.g., comfort, satisfaction, and self-worth) experienced after consuming a smaller portion. Additionally, focusing on taste enjoyment (rather than fullness) might be a useful strategy to maintain meal satisfaction despite a reduction in meal size. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
|