Food groups plate
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Understanding the Impact of Food Group Plates on Dietary Habits
Plate Size and Food Consumption
Influence of Plate Size on Food Intake
Research has shown mixed results regarding the impact of plate size on food consumption. A study involving 134 adults found no significant difference in the amount of food consumed when using larger plates compared to smaller ones. Participants using larger plates consumed only 3% more calories on average, which was not statistically significant1. This suggests that plate size may not be a major factor in influencing food intake, contrary to previous meta-analyses that suggested otherwise.
Meal Micro-Structure and Plate Size
The same study also examined meal micro-structure, such as the number of servings and eating rate, and found no significant impact except for more food being left on larger plates1. This indicates that while plate size might affect food waste, it does not significantly alter how much people eat or how they structure their meals.
Portion Design Plates and Food Group Adherence
Effectiveness of Portion Design Plates
A study conducted among hospital staff in Singapore evaluated the effectiveness of a portion design plate, which had food group portion guidelines demarcated by colored lines. The results showed a significant increase in the proportion of vegetables consumed (4.71% higher) and a decrease in carbohydrate intake (2.83% lower) after six months of using the portion design plate2. This suggests that visual cues on plates can help improve adherence to dietary guidelines.
User Experience and Perception
Despite the positive changes in food group proportions, participants did not believe that the portion design plate would influence their personal behavior in the long term2. This highlights a potential gap between actual behavior change and user perception, suggesting that while portion design plates can be effective, their long-term impact may require additional behavioral interventions.
Compliance with Healthy Eating Recommendations
The Eatwell Plate and Dietary Assessment
The Eatwell Plate, a visual representation of the balance of five food groups, has been used to assess dietary compliance. Studies comparing food frequency questionnaires (FFQ) and diet diaries found that both methods could estimate Eatwell Plate proportions, but disaggregating composite foods was necessary for accuracy3 4. This indicates that while the Eatwell Plate is a useful tool, accurate dietary assessment requires careful consideration of food composition.
Challenges in Estimating Eatwell Plate Proportions
Estimating compliance with the Eatwell Plate guidelines from dietary records involves methodological challenges, such as disaggregating composite dishes into individual food components. Studies have shown that failing to do so can lead to inaccurate estimates of food group consumption4. Standardizing these methods is crucial for consistent and reliable dietary assessments.
Health Implications of Food Group Consumption
Cardiovascular and Mortality Risks
Meta-analyses have demonstrated that certain food groups are associated with significant health outcomes. Higher intake of whole grains, vegetables, fruits, nuts, and fish is linked to a reduced risk of coronary heart disease, stroke, heart failure, and all-cause mortality6 7. Conversely, higher consumption of red meat, processed meat, and sugar-sweetened beverages is associated with increased risks6 7.
Diabetes and Colorectal Cancer Risks
Similarly, optimal consumption of whole grains, fruits, and dairy is associated with a lower risk of type 2 diabetes and colorectal cancer, while higher intake of red and processed meats increases these risks9 10. These findings underscore the importance of adhering to dietary guidelines that emphasize plant-based foods and limit processed and red meats.
Conclusion
The research highlights the complex relationship between plate design, food group consumption, and health outcomes. While plate size may not significantly impact food intake, portion design plates can improve adherence to dietary guidelines. Accurate dietary assessment using tools like the Eatwell Plate requires careful consideration of food composition. Adhering to recommended food group proportions can significantly reduce the risk of chronic diseases and mortality, emphasizing the importance of balanced dietary habits.
Sources and full results
Most relevant research papers on this topic
Plate size and food consumption: a pre-registered experimental study in a general population sample
Using larger plates for self-served food may result in slightly more calories consumed (3%) compared to using smaller plates, but the clinically significant effect remains unclear.
RCT
Very Rigorous JournalEffects of a portion design plate on food group guideline adherence among hospital staff
A portion design plate with colored lines may stimulate food group guideline adherence among hospital staff, increasing vegetable proportions and decreasing carbohydrates, but not proteins.
Non-RCT
Large Human TrialVery Rigorous JournalAssessing compliance with healthy eating recommendations for food groups: comparison of a food frequency questionnaire and diet diary
The Scottish Collaborative Group Food Frequency Questionnaire (FFQ) is a reliable tool for estimating the Eatwell plate proportions in Scottish adults' diets, with better agreement than food intake diaries.
Observational StudyUsing food intake records to estimate compliance with the Eatwell Plate dietary guidelines.
Estimating Eatwell Plate proportions from dietary records is challenging and requires standardizing assumptions for consistent analysis.
Observational StudyFood Groups of MyPlate
MyPlate food groups emphasize nutrient-rich foods, low in fat and sugar, and promote balanced meal planning.
Food groups and risk of coronary heart disease, stroke and heart failure: A systematic review and dose-response meta-analysis of prospective studies
Optimal intake of whole grains, vegetables, fruits, nuts, legumes, dairy, fish, red and processed meat, eggs, and sugar-sweetened beverages reduced the risk of coronary heart disease, stroke, and heart failure.
Meta-Analysis
Highly CitedFood groups and risk of all-cause mortality: a systematic review and meta-analysis of prospective studies.
Optimal intake of whole grains, vegetables, fruits, nuts, and fish can reduce the risk of all-cause mortality by 56%, while red meat and processed meat increase it by 2-fold.
Meta-AnalysisVery Rigorous JournalHighly CitedFood groups and intermediate disease markers: a systematic review and network meta-analysis of randomized trials
Increased intake of nuts, legumes, and whole grains is more effective at improving metabolic health than other food groups.
Meta-AnalysisVery Rigorous JournalHighly CitedFood groups and risk of colorectal cancer
A diet high in whole grains, vegetables, fruit, and dairy products and low in red meat and processed meat is associated with a lower risk of colorectal cancer.
Meta-Analysis
Rigorous JournalHighly CitedFood groups and risk of type 2 diabetes mellitus: a systematic review and meta-analysis of prospective studies
Optimal intake of whole grains, fruits, and dairy can reduce the risk of type 2 diabetes by 42%, while red meat, processed meat, and sugar-sweetened beverages increase it by 3 fold.
Meta-AnalysisRigorous JournalHighly Cited