Effect of food portion on masticatory parameters in 8- to 10-year-old children.

The objective of this study was to explore differences in bite size and the amount of intraoral processing of four different foods between a reference and a double portion in 8- to 10-year-old children and, also to explore if there were differences depending on the child's weight status. The study was undertaken in 8- to 10-year-old children (n = 89). Body mass index was determined, and weight status was established based on Centers for Disease Control and Prevention(CDC) guidelines. A reference (half a banana, half a large peeled carrot, a slice of loaf cake, and half a salami stick), and a double portion of each food were offered to children in a randomized order in two different sessions. Three consecutive bites were taken and averaged. Variables in this study were bite size (g), number of cycles until swallowing, sequence duration as well as cycles/g. Comparisons were performed with Mann-Whitney, Kruskal-Wallis, and Wilcoxon tests, regressions and correlations were run. Bite size was ≈13% larger with the double portion (p ≤ .05 for salami, banana, and loaf cake). Cycles/g decreased for all foods with the double portion, although only significantly for banana and loaf cake. Normal and obese children had larger bite sizes (p ≤ .05) of banana than overweight children, while only obese had larger bites of loaf cake with the double portion. In conclusion, the bite size of foods in 8- to 10-year-old children increases (13%) when the portion size is doubled and the larger bite size leads to fewer cycles/g (8%). These effects differ among foods. These parameters do not depend on weight status.

[Design and validation of a handbook and photographic atlas on complementary food for use as a food education tool]. / Diseño y validación de un manual y atlas fotográfico sobre alimentación complementaria para uso como herramienta de educación alimentaria.

Introduction: The use of visual tools to calculate the adequate portion of the infant's food with an adequate education would allow to provide correct, simple and clear information to those responsible for their feeding. The objective was to design a manual and photographic atlas on complementary feeding (CF) for children between 6-12 months of age, to be used as a tool in food and nutrition education. Methods: Methods: The instrument was divided into two sections: a manual that includes advice on CF, and another corresponding to the food atlas, adapted to children aged 6 to 12 months. Content validity was performed by expert judgment, and the degree of agreement was measured using the Interclass Correlation Coefficient (ICC). Results: The designed tool includes 47 foods, 323 photographs and 6 chapters, where key concepts were developed, feeding in the sick child, measurements and capacities of the utensils used, images accompanied with recommendations for food and nutritional education about consistency, frequency, quantity, progression in the incorporation of food, safety, recipes and menu ideas according to age. The atlas was divided into food groups, subdivided into raw and cooked foods, and in different presentations: puree, pieces and whole. The content validation showed a high percentage of general acceptance (85.86%) and reported a 95% ICC of 0.884 (0.712-0.973). Conclusion: The designed tool is very useful for carrying out nutrition counseling and education interventions for children of the age of starting their CF.

Introducción: El uso de herramientas visuales para calcular la porción adecuada de los alimentos del lactante junto con una adecuada educación permitiría proporcionar información correcta, simple y clara a los responsables de su alimentación. El objetivo fue diseñar un manual y atlas fotográfico sobre alimentación complementaria (AC) para niños entre 6-12 meses de edad, para ser utilizado como herramienta en educación alimentaria y nutricional. Métodos: El instrumento se dividió en dos secciones: un manual que incluye consejería sobre AC, y otra correspondiente al atlas de alimentos, adaptados a niños de 6 a 12 meses. Se realizó la validez de contenido por juicio de expertos, y se midió el grado acuerdo mediante el Coeficiente de Correlación Interclase (CCI). Resultados: La herramienta diseñada incluye 47 alimentos, 323 fotografías y 6 capítulos, donde se desarrollaron conceptos claves, la alimentación en el niño enfermo, medidas y capacidades de los utensilios utilizados, imágenes acompañadas con recomendaciones de educación alimentaria y nutricional acerca de la consistencia, frecuencia, cantidad, progresión en la incorporación de los alimentos, inocuidad, recetas e ideas de menú de acuerdo a la edad. El atlas se dividió por grupos de alimentos, subdividido en alimentos crudos y cocidos, y en diferentes presentaciones: puré, trozos y entero. La validación de contenido mostro un alto porcentaje de aceptación general (85,86%) y reportó un CCI 95% de 0,884 (0,712-0,973). Conclusión: La herramienta diseñada resulta de gran utilidad para la realización de intervenciones de consejería y educación alimentaria para niños en edad de iniciar su AC.

Construcción y validación de un atlas fotográfico de alimentos para niños de 1 a 5 años de Argentina / Development and validation of a photographic food atlas for children from 1 to 5 years of age in Argentina

Resumen Introducción: las fotografías de alimentos son ayudas que se utilizan para estimar el tamaño de las porciones en la evaluación dietética. Se ha demostrado que aquellas diseñadas para la población adulta son inapropiadas para evaluar la ingesta en niños. Actualmente, Argentina no cuenta con fotografías de alimentos diseñadas para la población de niños menores de 5 años. Objetivo: construir y validar un atlas fotográfico de alimentos para niños de 1 a 5 años de Argentina. Materiales y método: se realizó un estudio de investigación-acción que se dividió en dos etapas. En la primera se construyó un atlas fotográfico de alimentos y, en la segunda se validó el instrumento mediante un estudio exploratorio observacional transversal con enfoque cuali-cuantitativo llevado a cabo en dos establecimientos educativos de la ciudad de La Plata. El atlas fotográfico cuenta con 77 series de fotografías de alimentos. La validación se llevó a cabo mediante sesiones de percepción visual en tiempo real. Se realizó una valoración de las características visuales y del contenido del atlas por licenciadas en Nutrición mediante una encuesta semiestructurada. Resultados: participaron 168 padres o cuidadores voluntarios, 102 mujeres y 66 hombres. El número total de estimaciones del tamaño de la porción fue de 2856, de las cuales un 65,5% resultaron correctas. Los alimentos estimados por debajo del 60% fueron: sémola, puré de zapallo, zanahoria rallada, manzana, zapallito verde, ensalada de frutas y arroz con leche. El atlas fue valorado por 21 licenciadas en Nutrición, de las cuales a un 47,6% le pareció que el diseño y contenido eran adecuados. Conclusión: si bien se deben mejorar aquellas series que generaron dificultades en la estimación de la porción, el atlas fotográfico de alimentos resultó ser una herramienta útil para estimar la ingesta en niños de 1 a 5 años.

Abstract Introduction: food photographs are aids used in estimating portion sizes in dietary evaluation. Those designed for the adult population have been shown to be inappropriate for evaluating intake in children. Currently, Argentina does not have food photographs designed for the population of children under 5 years of age. Objective: To develop and validate a photographic food atlas for children from 1 to 5 years old in Argentina. Materials and method: an action-research study was carried out, divided into two stages. In the first, a photographic food atlas was develop and in the second, the instrument was validated through an exploratory cross-sectional observational study with a quali-quantitative approach carried out in two educational establishments in the city of La Plata. The photographic atlas has 77 series of food photographs. The validation was carried out through visual perception sessions in real time. An assessment of the visual characteristics and the content of the atlas was carried out by Nutrition Graduates through a semi-structured survey. Results: 168 voluntary parents or caregivers participated, 102 women and 66 men. The total number of portion size estimates was 2,856, of which 65.5% were correct. Foods estimated to be below 60% were semolina, pumpkin puree, grated carrot, apple, zucchini, fruit salad, and rice pudding. The atlas was evaluated by 21 Nutrition Graduates, of which 47.6% thought that its design and content were adequate. Conclusion: although those series that generated difficulties in estimating the portion should be improved, the photographic food atlas turned out to be a useful tool to estimate the intake in children aged 1 to 5.

Estimación del peso de porciones de alimentos ilustrados en fotografías digitales / Estimation of weight of food portions depicted in digital photographs

Resumen: Objetivo: Evaluar el uso de fotografías digitales para estimar el peso de diferentes preparaciones de alimentos. Metodología: Se compraron 102 platos servidos como almuerzos, desayunos y repostería de 52 establecimientos comerciales en San Pedro de Montes de Oca, se pesaron y fotografiaron los alimentos servidos, resultando un total de 261 porciones de alimentos. Al recibir por correo las imágenes digitales de los platos de comida, se estimó el peso de cada alimento por medio de una comparación con un manual de fotografías estándar. El proceso de pesaje y fotografiado de los alimentos fue realizado de forma independiente del proceso de estimación del peso. Para comparar los pesos reales y los pesos estimados se utilizó la prueba t de Student y coeficientes de correlación. Resultados: Para 6 de los 11 tipos de alimentos, el peso estimado presentado en una imagen digital no fue significativamente diferente al peso real y ambos valores tenían un grado de asociación significativo. En el caso de los otros 5 tipos de alimentos que consistían en preparaciones con un mayor número de ingredientes, hubo diferencias significativas entre los pesos estimados y los pesos reales. Conclusión: En el caso de alimentos simples o con pocos ingredientes, ilustrados en fotografías digitales, su peso se estimó con suficiente exactitud; no así para preparaciones con varios ingredientes. Se requiere más investigación antes de recomendar su uso en encuestas de consumo de alimentos.

Abstract: Objective: To assess the use of digital images for estimating the weight of different portions of foods. Methods: 102 dishes from 52 commercial sites in San Pedro, Montes de Oca, served as lunches, breakfast, and snacks, consisting of a total of 261 portions of foods were purchased, photographed and weighed. On receiving the digital images of the dishes by email, the weights of all the different foods were estimated by using as a comparison, a series of standard photos of foods with known weights. The process of estimating the weights of the foods from the digital images was carried out independently from their being weighed and photographed. A comparison between real and estimated weights was carried out using the Student t test and correlation coefficients. Results: In the case of 6 of the 11 food types, there were no statistically significant difference between real and estimated weights and a significant degree of association was found. Significant differences were observed between real and estimated weights for the remaining 5 foods, which were composed of dishes with a greater number of ingredients and greater variation in proportions of each ingredient. Conclusion: Portion size was estimated with sufficient accuracy for foods prepared from simple recipes with few ingredients, but not for foods prepared with several ingredients. More research is needed before recommending this use of digital images in food consumption surveys.

Capacidad saciante y tamaño de porción para comida y snack en universitarios mexicanos / Satiating capacity and portion size for food and snacks in Mexican university

Un snack es una porción pequeña de alimentos consumida entre comidas principales con el fin de obtener energía. Su presencia en la dieta de adultos ha incrementado en la última década. El objetivo del estudio fue determinar el tamaño de porción ingerida y la percepción de la capacidad saciante esperada (CSE) de diferentes alimentos si son ofrecidos como "comida" o "snack". Se diseñó y validó la encuesta para evaluar las elecciones de tamaño de porción ingerida y la CSE de 12 alimentos seleccionados a través del Análisis Descriptivo Cuantitativo (QDA). Participaron 453 estudiantes de 22±4,0 años, los resultados se evaluaron mediante análisis de varianza (ANOVA) con un nivel de confianza del 95%. En la mayoría de los alimentos (83,3%) la CSE fue mayor cuando eran "snack" que en "comida". El tamaño de porción elegido en 5 alimentos fue menor cuando eran "snack" (p<0,05); para el resto de los alimentos no se mostraron diferencias significativas. Respecto al contenido energético ingerido en los dos tiempos de comida, únicamente dos productos, ampliamente reconocidos como snacks, no presentaron diferencias. La densidad energética ingerida de los alimentos estudiados sería mayor si lo consumieran como comida vs snack (p<0,05). Los resultados concuerdan con la evidencia previa sobre los determinantes para consumo de alimentos: los ingredientes del alimento y su complejidad, la saciedad percibida y sus características orosensoriales. Se puede concluir que el contenido energético y nutrimental no fue tomado en cuenta al elegir la cantidad de alimento independientemente de si se ingiriera en "comida" o "snack"(AU)

'Snack' is a small portion of food consumed between main meals to obtain energy. Its presence in the diet of adults has increased in the last decade. The objective of the study was to determine the size of the ingested portion and the perception of the expected satiating capacity (ESC) of different kinds of food if they are offered as 'meals' or 'snacks'. A survey was conducted to evaluate the ingested portion size choices and the ESC of 12 selected foods through QDA methodology. 453 students aged 22±4.0 years participated in the study, results were analyzed with ANOVA (95% as confidence level). In most of the given choices of food (83.3%) the ESC was greater when they were offered as 'snacks' compared to 'meals'. The portion size chosen for five food options was smaller when they were considered 'snack' (p<0.05); for the rest of the food options, no significant differences were shown. Regarding the energy content ingested at the two mealtimes, only two products, widely recognized as snacks, did not present statistical differences. The consumed energy density of the food choices studied was higher when they were chosen to be consumed as meals vs snacks (p<0.05). The results correspond with previous evidence about the determinants for food consumption: ingredients and complexity of the foods, perceived satiety, and its sensorineural characteristics. It can be concluded that energy and nutritional content was not considered when choosing the amount of food regardless of whether it was ingested as a 'meal' or as 'snack'(AU)

Tamaño y porciones del consumo de alimentos de la población: disponibilidad de información actualizada / Size and portions of the population's food consumption: availability of updated information

El objetivo de este estudio fue identificar la producción científica y el comportamiento relacionado al tamaño y porción del consumo de alimentos de la población. Se seleccionó 110 artículos relacionados al tema de la base de datos Scopus, a través, de operadores lógicos, AND entre palabras y OR entre sinónimos. La revista Appetive obtuvo 117 citas. Los artículos publicados corresponden a 64 con autoría de más de tres autores. La mayor producción científica fue en el año 2016 con 37 publicaciones. En todos los artículos revisados no existe información sobre el tamaño y porción en gramos, ni en medida casera adecuada para el consumo. Esta propuesta de revisión permitirá desarrollar futuras investigaciones para precisar el tamaño y porción adecuada según estado fisiológico y grupo etario.

The objective of this study was to identify the scientific production and its behavior related to the size and servings of the population's food consumption. It was selected 110 articles related to the topic from the Scopus database, through logical operators, AND among words and OR among synonyms. The Appetive magazine obtained 117 citations. The published articles correspond to 64 with authorship of more than three authors. The largest scientific production was in 2016 with 37 publications. In all the articles reviewed, there is no information on the size and servings in grams, nor in the home measure suitable for consumption. This revision proposal will allow the development of future research to determine the appropriate size and servings according to physiological status and age group.

Tabla de intercambios de alimentos para uso en pediatría / Food exchange list for pediatric use

Resumen Introducción. Para el profesional en nutrición, las tablas de intercambios de alimentos (TIA) son una herramienta que permite cuantificar la ingesta de calorías y nutrientes y planear la alimentación de manera práctica. Objetivo. Diseñar una TIA para uso en pediatría que facilite la labor del nutricionista en esta población. Materiales y métodos. Estudio descriptivo transversal. La selección de los alimentos consumidos con mayor frecuencia se realizó de acuerdo con recordatorios de 24 horas y una tabla de composición de alimentos (TCA). Se determinaron los tamaños de intercambio de alimentos teniendo en cuenta las porciones del grupo etario. Después del análisis químico de los alimentos se determinaron las medidas caseras (p. ej. cucharada, cucharadita, taza, etc.) y se diseñó y se validó la TIA para uso en pediatría. Resultados. Se incluyeron 241 alimentos, los cuales se distribuyeron en 9 grupos y 4 anexos. Se tuvo en cuenta un nutriente principal para cada grupo y la medida casera se definió según las características de cada alimento. Se observó concordancia en la evaluación de consumo entre las TIA para uso en pediatría y la TCA (CCI>0.81). Conclusión. Se desarrolló una TIA para población pediátrica confiable que permitirá evaluar la alimentación y diseñar planes de alimentación en preescolares y escolares de manera práctica.

Abstract Introduction: Food exchange lists (FEL) are useful tools for nutritionists that allow them to quantify the intake of calories and nutrients and to make feeding plans in a practical way. Objective: To design a FEL to be used in pediatric population in order to ease the nutritionists' work when treating children. Materials and methods: Cross-sectional descriptive study. The most frequently consumed foods were selected based on 24-hour reminders and a food composition database (FCDB). Food exchange sizes were determined taking into account the age group food portion sizes. After the food composition chemical analysis, the portion sizes to be used at home (e.g. spoon, teaspoon, cup, etc.) were determined and the FEL for pediatric use was designed and validated. Results: A total of 241 foods, distributed in 9 groups and 4 annexes, were included. A main nutrient was considered for each group and the portion size to be used at home was defined according to the characteristics of each food. There was consistency between the FEL for pediatric use and the FCDB regarding consumption assessment (ICC>0.81). Conclusion: It was possible to develop a reliable FEL for pediatric use that will allow nutritionists to assess feeding and design feeding plans for preschoolers and schoolchildren in a practical way.

Portion size has sustained effects over 5 days in preschool children: a randomized trial.

BACKGROUND: Although short-term studies have found that serving larger portions of food increases intake in preschool children, it is unknown whether this portion size effect persists over a longer period or whether energy intake is moderated through self-regulation. OBJECTIVES: We tested whether the portion size effect is sustained in preschool children across 5 consecutive days, a period thought to be sufficient for regulatory systems to respond to the overconsumption of energy. METHODS: With the use of a crossover design, over 2 periods we served the same 5 daily menus to 46 children aged 3-5 y in their childcare centers. In 1 period, all foods and milk were served in baseline portions, and in the other period, all portions were increased by 50%. The served items were weighed to determine intake. RESULTS: Increasing the portion size of all foods and milk by 50% increased daily consumption: weighed intake increased by a mean ± SEM of 143 ± 21 g/d (16%) and energy intake increased by 167 ± 22 kcal/d (18%; both P < 0.0001). The trajectories of intake by weight and energy across the 5-day period were linear and the slopes did not differ between portion conditions (both P > 0.13), indicating that there were sustained increases in intake from larger portions without compensatory changes over time. Children differed in their response to increased portions: those with higher weight status, lower ratings for satiety responsiveness, or higher ratings for food responsiveness had greater increases in intake from larger portions (all P < 0.03). CONCLUSIONS: This demonstration that preschool children failed to adjust their intake during prolonged exposure to larger portions challenges the suggestion that their self-regulatory behavior is sufficient to counter perturbations in energy intake. Furthermore, overconsumption from large portions may play a role in the development of overweight and obesity, as the magnitude of the effect was greater in children of higher weight status. This trial was registered at www.clinicaltrials.gov as NCT02963987.

A latent class analysis of family eating habits in families with adolescents.

The objectives of the present study were to identify adolescent classes based on perceptions of their family's eating habits and to determine whether these classes differ in terms of family meal frequency and source, parents and adolescent diet quality, nutritional status, satisfaction with life, family life and food-related life. Questionnaires were administered to a sample of 300 two-parent families with one child between 10 and 17 years in Chile. Questionnaires included the Satisfaction with Life Scale (SWLS), the Satisfaction with Food-related Life scale (SWFoL), the Satisfaction with Family Life scale (SWFaL) and the Adapted Healthy Eating Index (AHEI). Adolescents also answered the Family Eating Habits Questionnaire (FEHQ). Latent class (LC) analysis was used to estimate the number of classes associated with the adolescent's perceptions about their family's eating habits, based on the three factors detected in the FEHQ. The LC analysis yielded three classes: "medium cohesion around family meals/healthy food-related parenting practices" (Class 1, 50.4%), "high cohesion around family meals/healthy food-related parenting practices" (Class 2, 25.9%) and "high cohesion around family meals/unhealthy food-related parenting practices" (Class 3, 23.7%). Classes also differed in the adolescents AHEI score, frequency and source of family meals; body mass index, SWLS and SWFaL scores in mothers, fathers and adolescents, adolescent sex and household financial situation. These findings suggest that frequent and cohesive family meals improve the well-being in both parents and adolescents, but are not enough to achieve healthier diets and weight statuses in adolescents.

Differences over 12 Years in Food Portion Size and Association with Excess Body Weight in the City of São Paulo, Brazil.

Although changes in Brazilian diet have occurred over the last decades, there is no evidence about differences in food portion sizes (FPS) over time. Therefore, we aimed to evaluate the association of FPS with excess body weight (EBW), and to monitor differences in the population from São Paulo, Brazil, from 2003 to 2015. Data came from three cross-sectional population-based studies with 5270 individuals aged ≥12 years in 2003, 2008, and 2015. Dietary data were obtained from 24-h recalls. Logistic regression models were used to evaluate the association between FPS and EBW. Over the years, there was a diverse variation in FPS, with an increase in some groups (white meat, salted snacks, coffee/tea, eggs) and decrease in others (rice, red meat, sweets, pasta, sandwiches, cold cuts). The percentage of people reporting the intake of six food groupings (rice, white meat, sweets, fruits, commercial juices, toasts/biscuits) increased in the period. In this population, EBW was associated with larger FPS of 11 of the 30 food groupings investigated (cold cuts, fried snacks, fruit and commercial juices, pizza, red meat, rice, salted snacks, soft drinks, soups, sugar). These findings could support future interventions and policies for optimal food intake in Brazil.

Validação de fotografias de alimentos para estimativa do consumo alimentar / Validation of food's photographs for estimating the consumption food

RESUMO Objetivo Validar fotografias de um guia fotográfico de alimentos para estimativa do consumo alimentar. Métodos As fotografias de 12 alimentos (bolo simples, macarrão ao sugo, mamão formosa, melancia, repolho roxo ralado, quiabo refogado, churrasco em tiras, filé de frango grelhado, pudim de leite condensado, pizza, amendoim cru e queijo tipo minas), retratadas em três tamanhos de porções (pequena, média e grande), foram avaliadas por 90 indivíduos adultos. Foram também investigados o peso, a estatura e o sexo dos participantes. Para análise de concordância entre o tamanho da porção do alimento retratado nas fotos e o tamanho real do alimento, utilizou-se o teste Kappa. Os dados foram analisados no software Stata, considerando-se p <0,05. Resultados A maior prevalência de acerto foi para as preparações pizza (87,8%), churrasco (80,0%), filé de frango e pudim (75,5%). Já os alimentos com menor percentual de acertos foram a melancia (52,2%), o mamão formosa e o bolo (57,8%). A concordância geral entre a percepção do tamanho da porção do alimento e o tamanho real do alimento foi de 0,622 ( p <0,001). A percepção não foi influenciada pelo sexo e pelo estado nutricional dos participantes ( p >0,05). Conclusão As 12 fotografias apresentaram uma boa concordância com as porções dos alimentos e podem ser um instrumento útil para aumentar a acurácia dos relatos do consumo alimentar.

ABSTRACT Objective Validate photographs of a photographic guide of foods to estimate food consumption. Methods The photos of 12 foods (simple cake, pasta to suck, papaya, watermelon, grated purple cabbage, okra stew, barbecue into strips, grilled chicken, condensed milk pudding, pizza, raw peanuts and cheese type mines), pictured in three portion sizes (small, medium and large), were evaluated for 90 adult subjects. The weight, height and gender of the participants also were investigated. For analysis of agreement between the size of the food portion pictured in the photos and the actual size of the food used the Kappa test. Data were analyzed using Stata software, considering p<0.05. Results The highest prevalence was hit for pizza preparations (87.8%), barbecue (80.0%) chicken fillet and pudding (75.5%), while foods with a lower percentage of correct answers were watermelon (52.2%), the papaya and cake (57.8%). The overall agreement between the perception of the size of the food portion and the actual size of the food was 0.622 (p<0.001). The perception was not influenced by sex and nutritional status of participants (p>0,05). Conclusion We conclude that the 12 photographs showed a good agreement with the portions of food and can be a useful instrument to increase the accuracy of dietary intake reports.

Porções de alimentos e número de refeições realizadas por adultos e idosos do muncípio de São Paulo: relação com excesso de peso e perfil lipídico / Food portion sizes and eating frequency of adults and elderly of São Paulo relationship with overweight and lipid profile

As contribuições do tamanho das porções dos alimentos e do número de refeições realizadas por dia para o aumento da prevalência do excesso de peso e para alterações no perfil lipídico em populações consumindo dieta ad libitum ainda não são bem estabelecidas, visto que a literatura apresenta resultados contraditórios. Objetivo: Avaliar a associação entre porções dos alimentos e o número de refeições realizadas com o excesso de peso e o perfil lipídico de adultos e idosos residentes do município de São Paulo. Métodos: Foram utilizados dados do estudo transversal de base populacional ISA - Capital 2008, referentes à amostra probabilística de residentes do município de São Paulo com 20 anos ou mais, de ambos os sexos. As informações, como dados socioeconômicos, antropométricos, de estilo de vida e inquérito alimentar, foram coletadas entre 2008 e 2010 por meio de visitas domiciliares e inquérito telefônico. No primeiro manuscrito da presente dissertação, os 1042 indivíduos foram classificados segundo o Índice de Massa Corporal (IMC) em duas categorias: com e sem excesso de peso. Dados de consumo alimentar foram obtidos por dois recordatórios alimentares de 24 horas (R24h). Os alimentos citados foram classificados em grupos e avaliados. Foi calculada a mediana da porção, percentual de relato e contribuição energética para homens e mulheres com e sem excesso de peso...

The contribution of food portion sizes and eating frequency to the rising prevalence of overweight and to lipid profile changes in populations consuming ad libitum diet is not well established, as contradictory results are presented in literature. Objective: Verify the association between food portion sizes, eating frequency, being overweight and lipid profile in a representative population sample of adults and elderly in São Paulo. Methods: The study considered data from cross-sectional population-based ISA-Capital 2008 with random sample of residents of São Paulo aged above 20 years and both sexes. Socioeconomic, anthropometric, lifestyle and diet information was collected between 2008 and 2010 in personal or phone interviews. In the first article of this dissertation, 1042 individuals were classified according to Body Mass Index (BMI) into two categories: with and without excess body weight. Food consumption data were obtained by two 24-hour food recall (R24h). The reported foods were classified into groups and evaluated. The median portion, reported percentage and energy contribution for men and women with and without EBW were calculated. Logistic Regression models were used to evaluate the association of food portion sizes with being overweight...

Plate size does not affect perception of food portion size.

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.

Identificação de porções alimentares em fotografias / Identifi cation of food portions in photographs

Different techniques for acquisition of precise data on food ingestion have been applied in consumption research, photographs of food portions included. The aim of this research was to investigate the capacity of individuals to estimate, from direct observation, the size of the food portions photographed, comparing them to the reference portions (real food). It is across-sectional, methodological study on a sample composed of 120 college students from the city of Brasilia-DF, Brazil. The food and the reference portions resulted from the application of a 24-hour recall and Eating Frequency Questionnaire. The research conditions were controlled. There was no consumption of the portions and no nutritional inquiry method associated to the study. The work was based uniquely on the perception of the interviewees. Thirty-one foods, in 3 portion sizes each, were photographed. The estimations were made considering gender, BMI, age and level of education. A total of 3,720 photographs were analyzed, 2,635 answerers out of that (67.42%), associated the reference portion to the photograph showed. Pumpkin and spaghetti were erestimated in 73% and 79% of the analyses, respectively, while the powdered milk chocolate was underestimated in 88% of the analyses. There were no statistical differences between the variables tested. The small percentage of disagreement between the real portions and the photographed ones indicates that the college students did not have difficulty when associating real food to photographs. However, it is suggested that other esearches be conducted in order to associate dietary inquiries to the photographic material in a heterogenic featured sample, in order to judge the memory abilities of the interviewees.

Diferentes técnicas para la obtención de registros exactos de la ingesta de alimentos han sido aplicadas en investigaciones sobre consumo, entre ellas, la fotografía de porciones alimentares. El objetivo de este estudio fue determinar la capacidad de los individuos para estimar, mediante la observación directa, el tamaño de las porciones alimenticias retratadas en foto, en comparación con las porciones de referencia(alimentos reales). Se trata de un estudio transversal de una muestra compuesta por 120 estudiantes universitarios de la ciudad de Brasilia-DF. La base para los alimentos y porciones de referencia fue el levantamiento del consumo alimentar mediante recordatorio 24 horas y cuestionario de frecuencia alimentar. Las condiciones de la investigación fueron controladas, no hubo consumo de alimentos y no se asoció al estudio ningún método de encuesta alimentar. Se retrataron 31 alimentos, cada uno en 3 porciones diferentes. Las estimativas fueran evaluadas en función del sexo, IMC y curso de graduación. Fueron realizadas 3720 comparaciones de fotos con las porciones de referencia, de estas, 2635 indicaron la foto correspondiente a la porción real, o sea, el índice de aciertos fue de 67,42%. Calabaza y espagueti fueron sobrestimados en 73% y 79%respectivamente, mientras que el chocolate fue subestimado en 88% de las pruebas. No había diferencia estadística significativa entre las variables de la prueba. La baja tasa de discordancia entre las porciones reales y las fotografías indican que los estudiantes no encontraron difi cultades de percepción para asociar los alimentos reales con sus fotografías. Sin embargo, se recomienda la realización de otros estudios en que se relacionen las encuestas alimentarias al material fotográfico en una muestra con características diversas, a fin de juzgar la habilidad para asociar la fotografía al alimento real utilizando la memoria.

Diferentes técnicas para aquisição de registros precisos da ingestão alimentar têm sido aplicadas em pesquisas de consumo, dentre elas, a fotografia de porções alimentares. O objetivo desse estudo foi investigar a capacidade de indivíduos em estimar através de observação direta, o tamanho das porções alimentares fotografadas, comparando-as às porções de referência (alimentos reais). Trata-se de estudo transversal, metodológico, em amostra composta por 120 universitários na cidade de Brasília-DF. Os alimentos e as porções de referência resultam da aplicação de recordatório 24 horas e Questionário de Frequência Alimentar. As condições da pesquisa foram controladas, não houve consumo dos alimentos e não foi associado ao estudo nenhum método de inquérito alimentar, trabalhou-se somente a percepção dos entrevistados. Fotografou-se 31 alimentos, cada um em três porções diferentes. As estimativas foram julgadas em função do sexo, IMC, idade e curso superior. Realizou-se 3.720 análises das fotografias, 2635 respondentes (67,42%)associaram à fotografia apresentada ao alimento real. Abóbora e espaguete foram superestimado sem 73% e 79%, respectivamente, enquanto o achocolatado foi subestimado em 88% das análises. Não houve diferenças estatísticas entre as variáveis testadas. Os pequenos índices de desacordo entre as porções reais e as fotografias indicam que os universitários não encontraram dificuldades de percepção ao associar alimentos reais com as fotografias. Entretanto, sugere-se, que outros estudos sejam conduzidos associando-se métodos de inquéritos dietéticos ao material fotográfico em amostra com características heterogêneas, a fim de julgaras habilidades de associar as fotografias aos alimentos reais com emprego da memória.