Super Bowls: serving bowl size and food consumption.

JAMA The Journal of the American Medical Association (Impact Factor: 29.98). 05/2005; 293(14):1727-8. DOI: 10.1001/jama.293.14.1727
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    ABSTRACT: This research replicates and extends Wansink and colleagues' research on the effect of container size on actual consumption by examining the influence of medium size of consumption (straw size) on perceived consumption. Results from two studies show that participants who used a thin straw perceived their consumption as greater than those who used a thick straw, because straw size can lead to different perceptions of consumption time. Furthermore, sip size does not moderate the effect of straw size on perceived consumption.
    Marketing Letters 01/2013; · 0.63 Impact Factor
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    ABSTRACT: BACKGROUND: Evidences have suggested that larger utensils may provoke 'size-contrast illusions', influencing the perceived volume and food consumption. OBJECTIVE: To analyse the influence of plate size on the visual estimate of food portion size. METHODS: Two 400 g portions of pasta with tomato sauce were presented on two plates of different diameters (24.0 and 9.0 cm). Each participant visually estimated on an individual basis the quantities of the pasta portions (g) present on each plate. In addition, each subject classified the size of the portions on each plate as 'small', 'medium' and 'large'. The mean estimates of the amount of pasta on each plate were compared by the nonparametric Mann-Whitney. The differences in the frequencies of portion classifications between plates were evaluated by the chi-squared test. RESULTS: Forty-eight students (average 25.8 ± 8.9 years) participated in the study. There was no difference in the median amount of pasta estimated for the large and small plates (150 g; range 50-500 and 115 g; range 40-500 g, respectively). The classification of the portion size as 'large' was reported by a significantly greater number of persons when they evaluated the amount of pasta arranged on the large plate compared to the small plate (47.9 versus 22.9%, respectively; P = 0.018). CONCLUSION: The size of the plate did not influence the estimate of food portions, even though it did influence the classification of portion size.
    Journal of Human Nutrition and Dietetics 05/2013; · 1.97 Impact Factor
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    ABSTRACT: Synopsis The increases in preventable chronic diseases and the rising costs of health care are unsustainable. The US Army Surgeon General's vision to transition from a health care system to a system of health requires the identification of key health enablers to facilitate the adoption of healthy behaviors. In support of this vision, the US Army Telemedicine and Advanced Technology Research Center hosted a workshop in April 2013 titled "Incentives to Create and Sustain Change for Health." Members of government and academia participated to identify key health enablers that could ultimately be leveraged by technology. The key health enablers discussed included (1) public health messaging, (2) changing health habits and the environmental influence on health, (3) goal setting and tracking, (4) the role of incentives in behavior-change intervention, and (5) the role of peer and social networks on change. This report summarizes leading evidence and the group consensus on evidence-based practices with respect to the key enablers in creating healthy behavior change. J Orthop Sports Phys Ther 2014;44(5):378-387. doi:10.2519/jospt.2014.0301.
    The Journal of orthopaedic and sports physical therapy. 05/2014; 44(5):378-387.

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