Reduced-portion entrées in a worksite and restaurant setting: impact on food consumption and waste
| Autor: | Dennis Degeneffe, Elton Mykerezi, Marla Reicks, Len Marquart, Sarah Berkowitz |
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| Rok vydání: | 2016 |
| Předmět: |
0301 basic medicine
Restaurant Future studies Restaurants Saturated fat Food consumption Medicine (miscellaneous) Cafeteria Plate waste Worksite cafeteria Portion size Food service 03 medical and health sciences 0302 clinical medicine Environmental health Humans Adults 030212 general & internal medicine Total fat Reduced-size entrées Workplace Meals Interventions 030109 nutrition & dietetics Nutrition and Dietetics biology Public Health Environmental and Occupational Health Portion Size biology.organism_classification Research Papers Business Energy Intake |
| Zdroj: | Public Health Nutrition |
| ISSN: | 1475-2727 1368-9800 |
| Popis: | ObjectiveLarge portion sizes in restaurants have been identified as a public health risk. The purpose of the present study was to determine whether customers in two different food-service operator segments (non-commercial worksite cafeteria and commercial upscale restaurant) would select reduced-portion menu items and the impact of selecting reduced-portion menu items on energy and nutrient intakes and plate waste.DesignConsumption and plate waste data were collected for 5 weeks before and 7 weeks after introduction of five reduced-size entrées in a worksite lunch cafeteria and for 3 weeks before and 4 weeks after introduction of five reduced-size dinner entrées in a restaurant setting. Full-size entrées were available throughout the entire study periods.SettingA worksite cafeteria and a commercial upscale restaurant in a large US Midwestern metropolitan area.SubjectsAdult worksite employees and restaurant patrons.ResultsReduced-size entrées accounted for 5·3–12·8 % and 18·8–31·3 % of total entrées selected in the worksite and restaurant settings, respectively. Food waste, energy intake and intakes of total fat, saturated fat, cholesterol, Na, fibre, Ca, K and Fe were significantly lower when both full- and reduced-size entrées were served in the worksite setting and in the restaurant setting compared with when only full-size entrées were served.ConclusionsA relatively small proportion of reduced-size entrées were selected but still resulted in reductions in overall energy and nutrient intakes. These outcomes could serve as the foundation for future studies to determine strategies to enhance acceptance of reduced-portion menu items in restaurant settings. |
| Databáze: | OpenAIRE |
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