Schwartz Jaime, Byrd-Bredbenner Carol
Rutgers University, New Brunswick, NJ 08901, USA.
J Am Diet Assoc. 2006 Sep;106(9):1412-8. doi: 10.1016/j.jada.2006.06.006.
The incidence of obesity has increased in parallel with increasing portion sizes of individually packaged and ready-to-eat prepared foods as well as foods served at restaurants. Portion distortion (perceiving large portion sizes as appropriate amounts to eat at a single eating occasion) may contribute to increasing energy intakes and expanding waistlines. The purpose of this study was to determine typical portion sizes that young adults select, how typical portion sizes compare with reference portion sizes (based in this study on the Nutrition Labeling and Education Act's quantities of food customarily eaten per eating occasion), and whether the size of typical portions has changed over time.
Young adults (n=177, 75% female, age range 16 to 26 years) at a major northeastern university.
Participants served themselves typical portion sizes of eight foods at breakfast (n=63) or six foods at lunch or dinner (n=62, n=52, respectively). Typical portion-size selections were unobtrusively weighed. A unit score was calculated by awarding 1 point for each food with a typical portion size that was within 25% larger or smaller than the reference portion; larger or smaller portions were given 0 points. Thus, each participant's unit score could range from 0 to 8 at breakfast or 0 to 6 at lunch and dinner. Analysis of variance or t tests were used to determine whether typical and reference portion sizes differed, and whether typical portion sizes changed over time.
Mean unit scores (+/-standard deviation) were 3.63+/-1.27 and 1.89+/-1.14, for breakfast and lunch/dinner, respectively, indicating little agreement between typical and reference portion sizes. Typical portions sizes in this study tended to be significantly different from those selected by young adults in a similar study conducted 2 decades ago.
Portion distortion seems to affect the portion sizes selected by young adults for some foods. This phenomenon has the potential to hinder weight loss, weight maintenance, and/or health improvement efforts. Thus, to ensure more effective nutrition counseling, food and nutrition professionals must develop ways to "undistort" what clients perceive to be typical portion sizes and help them recognize what is an appropriate amount to eat at a single eating occasion.
肥胖症的发病率随着单份包装即食预制食品以及餐厅提供食物的分量增加而同步上升。分量认知偏差（将大份食物视为单次用餐的合适食量）可能导致能量摄入增加和腰围扩大。本研究的目的是确定年轻人选择的典型食物分量，将典型食物分量与参考分量（本研究基于《营养标签与教育法》规定的每次用餐通常食用的食物量）进行比较，以及典型分量的大小是否随时间发生了变化。
一所位于东北部的主要大学的年轻人（n = 177，75%为女性，年龄范围16至26岁）。
参与者在早餐时自行取用8种食物的典型分量（n = 63），或在午餐或晚餐时自行取用6种食物的典型分量（分别为n = 62和n = 52）。对典型分量的选择进行不引人注意的称重。通过为每种典型分量在比参考分量大25%或小25%范围内的食物给予1分来计算单位得分；更大或更小的分量给予0分。因此，每位参与者的单位得分在早餐时范围为0至8分，在午餐和晚餐时范围为0至6分。使用方差分析或t检验来确定典型分量和参考分量是否不同，以及典型分量大小是否随时间变化。
早餐和午餐/晚餐的平均单位得分（±标准差）分别为3.63 ± 1.27和1.89 ± 1.14，表明典型分量和参考分量之间几乎没有一致性。本研究中的典型分量大小与20年前进行的一项类似研究中年轻人选择的分量大小往往有显著差异。
分量认知偏差似乎会影响年轻人对某些食物选择的分量大小。这种现象有可能阻碍减肥、体重维持和/或健康改善的努力。因此，为了确保更有效的营养咨询，食品和营养专业人员必须开发方法来“纠正”客户对典型分量大小的认知，并帮助他们认识到单次用餐的合适食量。
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