The international food unit: a new measurement aid that can improve portion size estimation

Bucher, Tamara; Weltert, M.; Rollo, Megan E.; Smith, Shamus P.; Jia, Wenyan; Collins, Clare E.; Sun, Mingui

doi:10.1186/s12966-017-0583-y

Cited by 23 publications

(32 citation statements)

References 37 publications

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“…There is a need to determine, whether increasing consumer serving size literacy can help to overcome health framing of discretionary foods (e.g., a smaller serving size can increase perceived healthfulness and lead to increased intake, due to a lower calorie content per serving displayed on the pack) or whether other measures are required to offset the influence of health framing, particularly for susceptible consumer groups. Promising strategies to increase serving size literacy reported in the scoping review include comparative information on nutrition facts labels, realistic serving sizes and comparison to standard reference amounts, for example from national food guidance systems or use of international food volume units 33 .…”

Section: Resultsmentioning

confidence: 99%

“…For example, food items with 6 smaller serving sizes are more likely to be considered healthier than a larger serving size of a comparable food item . Other suggestions are to improve consumer education and health literacy related to food labels, the standardisation of terminologies used 9 and the introduction of a standardised food volume measurement unit such as the international food unit 33 . However, to improve food labelling and help consumers make informed decisions about portion size, we need to understand how consumers interpret serving size information and how this influences product perception and consumption.…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Consumer Understanding, Perception and Interpretation of Serving Size Information on Food Labels: A Scoping Review

Bucher¹,

Duncanson²,

Murawski³

et al. 2018

Preprint

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24This scoping review investigated how consumers perceive and interpret serving size 25 information on food packages. A search of seven databases (2010 to September 2017) was 26 followed by title and abstract screening, with relevant articles assessed for eligibility in 27 full-text. Fourteen studies met inclusion criteria, with relevant data extracted by one 28 reviewer and checked for consistency by a second reviewer. 29Five studies reported poor understanding of nutrition facts labelling and portion size, with 30 information to 'benchmark' serving size against reported as helpful in two studies. 31Consumer attitudes towards serving size labelling were measured in six studies and

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Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Consumer Understanding, Perception and Interpretation of Serving Size Information on Food Labels: A Scoping Review

Bucher¹,

Duncanson²,

Murawski³

et al. 2018

Preprint

View full text Add to dashboard Cite

show abstract

“…There is a need to determine whether improved consumer serving size literacy can help overcome health framing effects for discretionary foods (e.g., a smaller serving size can increase perceived healthfulness and lead to increased intake, due to a lower calorie content per serving displayed on the pack) or if other measures are required to offset the influence of health framing, particularly for susceptible consumer groups. Promising strategies to increase serving size literacy reported in the scoping review include comparative information on nutrition facts labels, realistic serving sizes and a comparison to standard reference amounts; for example, from national food guidance systems or the use of international food volume units [51].…”

Section: Discussionmentioning

confidence: 99%

Consumer Understanding, Perception and Interpretation of Serving Size Information on Food Labels: A Scoping Review

et al. 2019

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The increase in packaged food and beverage portion sizes has been identified as a potential factor implicated in the rise of the prevalence of obesity. In this context, the objective of this systematic scoping review was to investigate how healthy adults perceive and interpret serving size information on food packages and how this influences product perception and consumption. Such knowledge is needed to improve food labelling understanding and guide consumers toward healthier portion size choices. A search of seven databases (2010 to April 2019) provided the records for title and abstract screening, with relevant articles assessed for eligibility in the full-text. Fourteen articles met the inclusion criteria, with relevant data extracted by one reviewer and checked for consistency by a second reviewer. Twelve studies were conducted in North America, where the government regulates serving size information. Several studies reported a poor understanding of serving size labelling. Indeed, consumers interpreted the labelled serving size as a recommended serving for dietary guidelines for healthy eating rather than a typical consumption unit, which is set by the manufacturer or regulated in some countries such as in the U.S. and Canada. Not all studies assessed consumption; however, larger labelled serving sizes resulted in larger self-selected portion sizes in three studies. However, another study performed on confectionary reported the opposite effect, with larger labelled serving sizes leading to reduced consumption. The limited number of included studies showed that labelled serving size affects portion size selection and consumption, and that any labelled serving size format changes may result in increased portion size selection, energy intake and thus contribute to the rise of the prevalence of overweight and obesity. Research to test cross-continentally labelled serving size format changes within experimental and natural settings (e.g., at home) are needed. In addition, tailored, comprehensive and serving-size-specific food literacy initiatives need to be evaluated to provide recommendations for effective serving size labelling. This is required to ensure the correct understanding of nutritional content, as well as informing food choices and consumption, for both core foods and discretionary foods.

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“…The reason for the less popularity of modifiable standard recipes in self-administered software is that incorporating recipe modification would increase the time and effort for the participants and part of the respondents might not provide valuable answers due to their limited knowledge about the recipe. Also, when applying technologies like photo recognition and analysis in smartphones (45,49,50) , challenges exist especially for mixed dishes where not all ingredients are visible (51) .…”

Section: Nutrientsmentioning

confidence: 99%

How does a simplified recipe collection procedure in dietary assessment tools affect the food group and nutrient intake distributions of the population

2020

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Technology advancements have driven the use of self-administered dietary assessment methods in large-scale dietary surveys. Interviewer-assisted methods generally have a complicated recipe recording procedure enabling the adjustment from a standard recipe. In order to decide if this functionality can be omitted for self-administered dietary assessment, this study aimed to assess the extent of standard recipe modifications in the Dutch National Food Consumption Survey and measure the impact on the food group and nutrient intake distributions of the population when the modifications were disregarded. A two-scenario simulation analysis was conducted. Firstly, the individual recipe scenario omitted the full modifications to the standard recipes made by people who knew their recipes. Secondly, the modified recipe scenario omitted the modifications made by those who partially modified the standard recipe due to their limited knowledge. The weighted percentage differences for the nutrient and food group intake distributions between the scenarios and the original data set were calculated. The highest percentage of energy consumed through mixed dishes was 10 % for females aged 19–79 years. Comparing the combined scenario and the original data set, the average of the absolute percentage difference for the population mean intakes was 1·6 % across all food groups and 0·6 % for nutrients. The soup group (−6·6 %) and DHA (−2·3 %) showed the largest percentage difference. The recipe simplification caused a slight underestimation of the consumed amount of both foods (−0·2 %) and nutrients (−0·4 %). These results are promising for developing self-administered 24-hour recalls or food diary applications without complex recipe function.

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The international food unit: a new measurement aid that can improve portion size estimation

Cited by 23 publications

References 37 publications

Consumer Understanding, Perception and Interpretation of Serving Size Information on Food Labels: A Scoping Review

Consumer Understanding, Perception and Interpretation of Serving Size Information on Food Labels: A Scoping Review

Consumer Understanding, Perception and Interpretation of Serving Size Information on Food Labels: A Scoping Review

How does a simplified recipe collection procedure in dietary assessment tools affect the food group and nutrient intake distributions of the population

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