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Identifying Barriers to Reducing Portion Size: A Qualitative Focus Group Study of British Men and Women

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Identifying Barriers to Reducing Portion Size : A Qualitative Focus Group Study of British Men and Women. / Ferrar, Jennifer; Ferriday, Dani; Smit, Henk; McCaig, Duncan; Rogers, Peter.

In: Nutrients, Vol. 11, No. 5, 1054, 10.05.2019, p. 1-15.

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@article{b21e420bfcd94a78877747954fc3b7cb,
title = "Identifying Barriers to Reducing Portion Size: A Qualitative Focus Group Study of British Men and Women",
abstract = "Reducing portion size might reduce meal satisfaction, which could minimize adherence to portion size interventions. The present study sought to identify the perceived barriers for consumers to eat smaller portions. A secondary aim explored the relative contribution of enjoyment of taste and post-meal fullness as determinants of meal satisfaction. Focus groups (N = 42) evaluated consumers’ feelings toward a small reduction in portion size. Thematic analysis of written free association tasks and open-ended group discussions revealed that most participants expected to feel hungry and unsatisfied, which motivated them to consume something else. However, others expected to feel comfortable, healthy, and virtuous. The acceptability of the reduced portion was also determined by meal characteristics (e.g., time and setting) and individual characteristics (e.g., predicted energy requirements). Compared to post-meal fullness, enjoyment of taste was perceived to be the more important determinant of meal satisfaction. In conclusion, interventions should present portion reduction as a marginal modification with little physiological consequence to energy reserves, while emphasizing the positive feelings (e.g., comfort, satisfaction, and self-worth) experienced after consuming a smaller portion. Additionally, focusing on taste enjoyment (rather than fullness) might be a useful strategy to maintain meal satisfaction despite a reduction in meal size.",
keywords = "Focus group, Meal satisfaction, Portion reduction, Portion size intervention, Qualitative",
author = "Jennifer Ferrar and Dani Ferriday and Henk Smit and Duncan McCaig and Peter Rogers",
year = "2019",
month = "5",
day = "10",
doi = "10.3390/nu11051054",
language = "English",
volume = "11",
pages = "1--15",
journal = "Nutrients",
issn = "2072-6643",
publisher = "MDPI AG",
number = "5",

}

RIS - suitable for import to EndNote

TY - JOUR

T1 - Identifying Barriers to Reducing Portion Size

T2 - A Qualitative Focus Group Study of British Men and Women

AU - Ferrar, Jennifer

AU - Ferriday, Dani

AU - Smit, Henk

AU - McCaig, Duncan

AU - Rogers, Peter

PY - 2019/5/10

Y1 - 2019/5/10

N2 - Reducing portion size might reduce meal satisfaction, which could minimize adherence to portion size interventions. The present study sought to identify the perceived barriers for consumers to eat smaller portions. A secondary aim explored the relative contribution of enjoyment of taste and post-meal fullness as determinants of meal satisfaction. Focus groups (N = 42) evaluated consumers’ feelings toward a small reduction in portion size. Thematic analysis of written free association tasks and open-ended group discussions revealed that most participants expected to feel hungry and unsatisfied, which motivated them to consume something else. However, others expected to feel comfortable, healthy, and virtuous. The acceptability of the reduced portion was also determined by meal characteristics (e.g., time and setting) and individual characteristics (e.g., predicted energy requirements). Compared to post-meal fullness, enjoyment of taste was perceived to be the more important determinant of meal satisfaction. In conclusion, interventions should present portion reduction as a marginal modification with little physiological consequence to energy reserves, while emphasizing the positive feelings (e.g., comfort, satisfaction, and self-worth) experienced after consuming a smaller portion. Additionally, focusing on taste enjoyment (rather than fullness) might be a useful strategy to maintain meal satisfaction despite a reduction in meal size.

AB - Reducing portion size might reduce meal satisfaction, which could minimize adherence to portion size interventions. The present study sought to identify the perceived barriers for consumers to eat smaller portions. A secondary aim explored the relative contribution of enjoyment of taste and post-meal fullness as determinants of meal satisfaction. Focus groups (N = 42) evaluated consumers’ feelings toward a small reduction in portion size. Thematic analysis of written free association tasks and open-ended group discussions revealed that most participants expected to feel hungry and unsatisfied, which motivated them to consume something else. However, others expected to feel comfortable, healthy, and virtuous. The acceptability of the reduced portion was also determined by meal characteristics (e.g., time and setting) and individual characteristics (e.g., predicted energy requirements). Compared to post-meal fullness, enjoyment of taste was perceived to be the more important determinant of meal satisfaction. In conclusion, interventions should present portion reduction as a marginal modification with little physiological consequence to energy reserves, while emphasizing the positive feelings (e.g., comfort, satisfaction, and self-worth) experienced after consuming a smaller portion. Additionally, focusing on taste enjoyment (rather than fullness) might be a useful strategy to maintain meal satisfaction despite a reduction in meal size.

KW - Focus group

KW - Meal satisfaction

KW - Portion reduction

KW - Portion size intervention

KW - Qualitative

UR - http://www.scopus.com/inward/record.url?scp=85066061556&partnerID=8YFLogxK

U2 - 10.3390/nu11051054

DO - 10.3390/nu11051054

M3 - Article

C2 - 31083447

AN - SCOPUS:85066061556

VL - 11

SP - 1

EP - 15

JO - Nutrients

JF - Nutrients

SN - 2072-6643

IS - 5

M1 - 1054

ER -