The development and evaluation of a portion plate for youth: a pilot study.

Auteur(s) :
Bohnert AM,., Germann J., Tharp S., Randall ET.
Date :
Fév, 2011
Source(s) :
J NUTR EDUC BEHAV. # p
Adresse :
Department of Psychology, Loyola University Chicago, Chicago, IL.

Sommaire de l'article

OBJECTIVE:

To develop and evaluate a portion plate for adolescents (Nutri-plate).

METHODS:

Sixteen African American adolescents (mean age = 12.94 years; 66% male) were randomized to participate in either plate design or nutrition education sessions. Adolescents’ input was used to create the Nutri-plate, and participants’ food selection and intake was evaluated.

RESULTS:

Adolescents indicated the plate should include simple yet colorful visual and textual information about healthful eating. Participants left less food on their plate when dining with the Nutri-plate as compared with a plain plate (P < .01). Examination of effect sizes suggested that when using the Nutri-plate, participants selected less food overall (d = 0.73), more fruit (d = -0.64), more broccoli au gratin (d = -0.85), and less steamed broccoli (d = 0.87). Participants with higher body mass index selected a greater amount of healthful food when using the Nutri-plate (P < .05).

CONCLUSIONS AND IMPLICATIONS:

Further evaluation is needed to determine the influence of a portion plate on adolescents' nutritional behaviors.

Source : Pubmed
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