Innovative use of mobile phones to promote physical activity and nutrition across the lifespan (the IMPACT) research group, Department of Biosciences and Nutrition, Karolinska Institutet, 14152 Stockholm, Sweden.
Division of Applied Neuroendocrinology, Department of Neurobiology, Care sciences and Society, Karolinska Institutet, 14152 Stockholm, Sweden.
Nutrients. 2018 Jul 8;10(7):880. doi: 10.3390/nu10070880.
Manipulating food properties and serving environment during a meal can significantly change food intake at group level. However, the evaluation of the usefulness of such manipulations requires an understanding of individual behavioural changes. Three studies were conducted to explore the effect of unit size and meal occasion on eating behaviour characteristics (food intake, meal duration, number of bites and chews). All studies used a randomised crossover design, with a one-week wash-out period, starting with a familiarisation meal, with the participation of healthy, normal weight females between the ages of 18⁻35 years. In ( = 19) three cube sizes (0.5, 1.0 and 1.5 cm³) of vegetable hash and chicken were compared. In ( = 18) mashed potatoes and mincemeat were compared to whole potatoes and meatballs. In ( = 29) meals served at lunch time (11:00⁻13:00) were compared to identical meals served at dinner time (17:00⁻19:00). The largest food unit size lead to significantly increased meal duration in (mean difference 0.9 min, 95% confidence interval (CI) 0.0⁻1.8), but not in (mean difference 1 min, 95% CI 0.1⁻2.0). There was a significant increase in number of chews in the large unit size condition of both (mean difference 88, 95% CI 12⁻158) and (mean difference 95, 95% CI 12⁻179). Different serving occasions did not significantly change any of the eating behaviours measured. Except for number of bites in ( = 0.60), most individuals maintained their eating behaviour relative to the group across unit sizes and serving occasions conditions ( > 0.75), which suggests single meal testing can provide information about the behavioural characteristics of individual eating styles under different conditions.
在群体水平上，通过操纵食物属性和用餐环境可以显著改变食物摄入量。然而，评估这些操作的有用性需要了解个体行为变化。进行了三项研究来探索单位大小和用餐时间对进食行为特征（食物摄入量、用餐时间、咀嚼次数和咀嚼次数）的影响。所有研究均采用随机交叉设计，一周洗脱期，从熟悉的餐开始，由 18-35 岁的健康、正常体重女性参与。在研究 1（n = 19）中，比较了三种大小的蔬菜碎和鸡肉立方体（0.5、1.0 和 1.5 cm³）。在研究 2（n = 18）中，比较了土豆泥和肉末与整个土豆和肉丸。在研究 3（n = 29）中，比较了午餐时间（11:00-13:00）供应的餐食与晚餐时间（17:00-19:00）供应的相同餐食。最大的食物单位尺寸导致用餐时间显著增加，研究 1（平均差异 0.9 分钟，95%置信区间（CI）0.0-1.8），研究 2 则没有（平均差异 1 分钟，95%CI 0.1-2.0）。在两个研究中，大块食物的咀嚼次数都显著增加（研究 1 平均差异 88，95%CI 12-158；研究 2 平均差异 95，95%CI 12-179）。不同的供应时间并没有显著改变任何所测量的进食行为。除了研究 1（n = 0.60）的咀嚼次数外，大多数个体在不同的单位大小和供应时间条件下保持其相对于群体的进食行为（>0.75），这表明单次餐食测试可以提供有关不同条件下个体进食方式行为特征的信息。
