Libotte,E., Siegrist,M. and Bucher,T., (2014) Appetite 82:91-96 10.1016/j.appet.2014.07.010
OBJECTIVE: To review published literature investigating whether plate or bowl size influences energy intake, and in a controlled experimental study to investigate whether plate size affects food choices of normal eaters in a self-service setting.
DESIGN: Review: Relevant literature was obtained from searching Pub Med and Web of Science. 15 studies that investigated the influence of container size on food choice were identified and assessed in a narrative review. Experimental study: Adult participants were randomly assigned to two groups and were invited to individually serve themselves from a fake food buffet containing 55 replica food items using a plate of either 27cm (group 1) or 32cm diameter (group 2), along with a 14cm bowl and a 16cm side plate. Participants also completed a questionnaire rating hunger, their liking for the fake foods displayed, their health consciousness and provided self-reported weight and height.
SETTING: Laboratory study, Zurich University, Switzerland.
PARTICIPANTS: N=83: 41 male, 42 female, up to the age of 45 years recruited from Zurich University. Exclusions were students with high-expected nutrition knowledge, people following a medically prescribed diet, people with eating disorders and people who had previously participated in studies with fake foods.
MAIN OUTCOME MEASURES: Total energy of the fake food meal if the foods had been real, liking of the food categories, BMI and estimated daily energy need.
RESULTS: Review: The food serving mode (self-service or being served), distractions, the variety of foods offered, and the type of vessel were all found to influence portion sizes. Experimental Study: There were no differences between the groups in hunger, health consciousness, average food liking, BMI or perceived authenticity of the foods. Perceived mean authenticity of the fake foods was not significantly related to the amount served (P>0.5). Participants health consciousness was related to the amount of sweets and soft drinks (P=0.037) oils and fats (P=0.006), starchy foods ((P=0.016), fruit (P=0.02) and vegetables (P=0.031) served. There was no significant effect of plate size on total energy content of the meal. Women served significantly less energy than men and there was a positive correlation between daily energy need and energy served (P=0.039). Compared with group 1 (standard plate), group 2 (larger plate) served significantly more vegetables, serving significantly more vegetable side dishes rather than salad vegetables.
CONCLUSIONS: The experimental study contradicts the common belief that avoiding larger plates has a positive effect on the diet. People given a larger plate served more vegetables, and this could thus be a simple strategy to promote increased vegetable consumption. However further research in this area is needed.
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