Is There a “Gestalt Bias” in Indulgence? Subjectively Constructing Food Units Into Wholes (vs. Parts) Increases Desire to Eat and Actual Consumption

In the present work we extend research into the unit bias effect and its extension—the portion size effect—by demonstrating the existence of a “Gestalt bias.” Drawing on the tenets of Gestalt psychology, we show that a unit bias effect can be observed for food portions that are composed of identical basic units, but which are subjectively grouped into, or perceived as a Gestalt—a larger whole. In three studies, we find that such subjectively constructed food wholes constitute a new (perceptual) unit that is perceived bigger than the units it is constructed from, thereby prompting increased eating and desire to eat.

Is There a “Gestalt Bias” in Indulgence? Subjectively Constructing Food Units into Wholes (Versus Parts) Increases Desire to Eat and Actual Consumption

In the present work we extend research into the unit bias effect and its extension—the portion size effect—by demonstrating the existence of a “Gestalt bias.” Drawing on the tenets of Gestalt psychology, we show that a unit bias effect can be observed for food portions that are composed of identical basic units, but which are subjectively grouped into, or perceived as a Gestalt—a larger whole. In three studies, we find that such subjectively constructed food wholes constitute a new (perceptual) unit that is perceived bigger than the units it is constructed from, thereby prompting increased eating and desire to eat.

Quality of kids’ meals in fast-food restaurants: the nutritional content is not enough for an informed choice

ABSTRACT Objective Eating out in restaurants is a common family behavior, but it has been persistently associated with unbalanced nutrient intakes, contributing to create and reinforce unhealthy food habits among children. The purpose of this study was to evaluate the kids’ meals from three common well-known restaurant chains in Portugal. Methods The nutritional composition (total fat, carbohydrates, protein, and sodium content) of the menus was analyzed bromatologicaly, and food portions were also examined. The assessment was carried out according to the European Food Safety Authority recommendations. Results Analyses of the menus from the two points of view revealed that the evaluations for macronutrients and food portions may return contradictory results. Protein, carbohydrates, and fats are compliant with the requirements for most of the meals. The analysis from the food portion perspective exceeds the requirements for the meat, fish, and eggs groups, as well as for fats and oils. Fruits, vegetables, and pulses are not present in the menus. Despite the balance associated with the macronutrients, the salt content exceeds the recommendations for most of the meals. Conclusions Popular fast-food chain restaurants have already adapted to comply with nutritional recommendations, whilst neglecting important recommended foods such as fruit, pulses, and vegetables. This study points not only to the need of investing in the improvement of the offerings, but also to the importance of fighting the tendency to reduce the perception of food quality to its nutritional content, leading consumers to believe that the meals offered are balanced when they are not.

Accuracy of portion size estimation by canteen and school staff on school meals

Background A correct estimation of food portions is essential for canteen and school staff involved on school meals, affecting children's nutritional status. Thus, it is essential evaluate food portions perception, aiming to improve benefits provided by school meals. Methods This study focused on 35 Portuguese public schools of the city of Porto, that daily offer 6500 lunches to children aged 3 to 10 years old. At each school, the food handler responsible for platting at canteen and a school staff member responsible for the daily supervising of school meals was included. In line service, a meal composed by protein component, side dish, vegetables, bread and fruit was randomly selected. Participants estimated food portion sizes in grams by observing portions of each meal component, posteriorly weighed using a digital scale. Estimation and real values were compared for both participants. Results A total of 175 meal components were evaluated by 70 observers. Canteen staff underestimated, on average, 36.9g of side dish (p = 0.010), 63.7g of fruit (p < 0.001) and 16.2g of bread (p < 0.001). School staff underestimated, on average, 42.1g of side dish (p = 0.043), 70.7g of fruit (p < 0.001) and 24.1 of bread (p < 0.001). Dish type influenced the portion estimation by school staff with regard to the side dish (p = 0.026), being visual estimate of composed dishes closer to real values compared to non-composed dishes. Canteen staff attend to in-situ kitchen better estimated the portions of fruit and bread. Conclusions Food portions of side dish, bread and fruit were underestimated, so it can be concluded that the visual perception of canteen and school staff on school lunch is not accurate. It is essential training to ensure adequate portions serving in school meals and promoting actions for school staff to avoid the encouragement of overconsumption by children. These actions could have a great public health impact either on nutritional status adequacy and on food waste reduction. Key messages Food portions estimation of canteen staff was closer to real portion compared with school staff. It is huge the difficulty in visually estimation of food portions on school meals.

Eating behaviors moderate the associations between risk factors in the first 1000 days and adiposity outcomes at 6 years of age

ABSTRACT Background Several risk factors in the first 1000 d are linked with increased obesity risk in later childhood. The role of potentially modifiable eating behaviors in this association is unclear. Objectives This study examined whether the association between cumulated risk factors in the first 1000 d and adiposity at 6 y is moderated by eating behaviors. Methods Participants were 302 children from the GUSTO (Growing Up in Singapore Towards healthy Outcomes) cohort. Risk factors included maternal prepregnancy and paternal overweight, excessive gestational weight gain, raised fasting plasma glucose during pregnancy, short breastfeeding duration, and early introduction of solid foods. Composite risk scores reflecting the prevalence and the importance of the risk factors present were computed. Adiposity outcomes were child BMI and sum of skinfolds (SSF), and candidate eating behavior moderators were portion size, eating rate, and energy intake during lunch and in an eating in the absence of hunger task. Results Higher composite risk score predicted higher BMI z scores (B = 0.08; 95% CI: 0.04, 0.13) and larger SSF (0.70 mm; 0.23, 1.18 mm), and was associated with larger self-served food portions (5.03 kcal; 0.47, 9.60 kcal), faster eating rates (0.40 g/min; 0.21, 0.59 g/min), and larger lunch intakes (7.05 kcal; 3.37, 10.74 kcal). Importantly, the association between composite risk score and adiposity was moderated by eating behaviors. The composite risk score was unrelated to SSF in children who selected smaller food portions, ate slower, and consumed less energy, but was positively associated with SSF among children who selected larger food portions, ate faster, and consumed more energy (eating behavior × risk score interactions: P < 0.05). Conclusions The association between risk factors in the first 1000 d and adiposity at 6 y varies by eating behaviors, highlighting modifiable behavioral targets for interventions. This trial was registered at clinicaltrials.gov as NCT01174875.

Kesesuaian Besar Porsi Nasi Yang Disajikan Dengan Standar Porsi Pada Menu Makanan Biasa

Background. Large portions are often wrong when serving food for patients in hospitals, especially in food serving. There is still an excess and lack of food portions in the hospital because there is no right size in the consumption of rice. This food consumption must be in accordance with the standard portions that have been set. The portion of rice will have a direct effect on the nutritional value contained in food, especially on the nutritional value of carbohydrates which contribute a considerable amount of energy. The purpose of this study was to find out the standard portions, large portions and standard suitability of portions of rice with large portions of rice served at Sanjiwani Hospital Gianyar Regency. Research Methods. The method used in this research is descriptive observational method with crossectional approach. Research Result. The study was conducted on April 22-24 2019 in Sanjiwani General Hospital, Gianyar Regency with a total sample of 30 servings of rice served on a regular food menu which was observed in 3 servants. The proportion of portions served is measured by the food weighing method for 3 days. The results of this study indicate that the average portion of rice produced by SL servitude is 182.2 grams, IKW is 200.6 grams and KW is 176.3 grams. So that it can be concluded that the suitability of the portion of rice served by 3 average servings is not suitable because it is less than the standard portion.