Nutrition and Behaviour Unit, School of Psychological Science, University of Bristol, 12a Priory Road, Bristol BS8 1TU, UK.
National Institute for Health Research Bristol Biomedical Research Centre, University Hospitals Bristol NHS Foundation Trust, University of Bristol, Bristol BS2 8AE, UK.
Nutrients. 2019 May 10;11(5):1054. doi: 10.3390/nu11051054.
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' 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.
减少食物份量可能会降低用餐满意度，从而最大限度地减少对份量干预措施的依从性。本研究旨在确定消费者少吃的感知障碍。次要目标探讨了享受口味和餐后饱腹感作为决定用餐满意度的决定因素的相对贡献。焦点小组（N=42）评估了消费者对减少食物份量的看法。对书面自由联想任务和开放式小组讨论的主题分析表明，大多数参与者预计会感到饥饿和不满，这促使他们吃其他东西。然而，其他人预计会感到舒适、健康和有道德。减少的份量的可接受性也取决于用餐特点（例如，时间和环境）和个体特点（例如，预测的能量需求）。与餐后饱腹感相比，享受口味被认为是决定用餐满意度的更重要因素。总之，干预措施应将份量减少视为对能量储备几乎没有生理影响的微小改变，同时强调食用较小份量后所体验到的积极感受（例如，舒适、满足和自我价值感）。此外，专注于口味享受（而不是饱腹感）可能是一种在减少用餐份量的情况下保持用餐满意度的有用策略。
