Auburn University/Auburn Montgomery Nicole Overstreet

1. Portion and Serving Sizes Auburn University/Auburn Montgomery Nicole Overstreet

2. Outline • Background • Portion Size • Serving Size • Population • Design • Tannahill Model of Health Promotion • Project Implementation • Evaluation

3. Background • More than 1.5 billion people in the world are overweight or obese and this can be attributed to a dramatic increase in portion sizes and lack of attention paid to serving sizes. • The United States has the world’s highest obesity rates. • Obesity is associated with an increased risk of developing many different health conditions.

4. Portion Size • Portion size- the amount of food that is offered or purchased and then consumed. • Throughout the years, portion sizes have increased substantially both inside and outside the home. • McDonalds hamburgers and French fries are 2-5 times larger than they were in the 1950’s. • Portion distortion

5. Serving Size • Serving size is regulated by the Food and Drug Administration (FDA) and varies from product to product. • Frequently over estimated. • A few everyday common items can be visualized to help figure out a serving size of certain foods.

7. Population • Target population- Adult • Adult population consists of individuals ranging from 18 years of age to 64 years of age. • Many health problems are complicated, if not caused by weight. • The adult population is at a stage in their lives where they can understand disease risk factors and symptoms but at the same time are able to still take measures to prevent or control the disease.

8. Design • Designed to bring knowledge about serving sizes, portion sizes, and obesity facts to the adult population. • Teach patients common household items that they can visualize as to what constituents a serving size of different food groups. • Teach patient to use a smaller lunch plate instead of the huge dinner plates.

9. Tannahill Model of Health Promotion

10. Project Implementation • Family practice office • Handout that discusses obesity, increased risk of disease, and portion/serving size control. • Annual physical examinations • Brief overview about the project > gave educational handout > discussed handout > any questions or clarifications

11. Evaluation • 11 Patients • Average of 4 minutes spent with each patient • Success! • 1 handout was found in the trash  • Changes: • Target population • Time

12. References Clemons, R. (2012). Portion distortion. Choice (0009-496X), 28. Mohr, G., Lichtenstein, D., & Janiszewski, C. (2012). The effect of marketer-suggested serving size on consumer responses: The unintended consequences of consumer attention to calorie information. Journal Of Marketing, 76(1), 59-75. doi:10.1509/jm.10.0073 Nguyen, T., & Lau, D. (2012). The obesity epidemic and its impact on hypertension. The Canadian Journal Of Cardiology, 28(3), 326-333. doi:10.1016/j.cjca.2012.01.001 Pratt, I., Croager, E., & Rosenberg, M. (2012). The mathematical relationship between dishware size and portion size. Appetite, 58(1), 299-302. doi:10.1016/j.appet.2011.10.010 Shah, M., Adams-Huet, B., Elston, E., Hubbard, S., & Carson, K. (2010). Food serving size knowledge in African American women and the relationship with body mass index. Journal Of Nutrition Education And Behavior, 42(2), 99-105. doi:10.1016/j.jneb.2009.02.001 Tannahill, A. (2009). Health promotion: The Tannahill model revisited. Public Health (Elsevier), 123(5), 396-399. doi:10.1016/j.puhe.2008.05.021 Vermeer, W. M., Steenhuis, I. M., & Seidell, J. C. (2010). Portion size: A qualitative study of consumers’ attitudes toward point-of-purchase interventions aimed at portion size. Health Education Research, 25(1), 109-120. doi:10.1093/her/cyp051

13. Questions