Meal size
Conditions
Interventions
Group with portion-control-plate:A portion-control-plate (with an estimated calorie control of approximately 700 kcal) ,developed based on nutrition principles, included informational cues, with the o
Group with control plate:The regular dining plates used in the canteen are divided into five compartments without any informational labels. Users independently place staple foods, meat dishes, vegetab
Sponsors
Beijing Center for Disease Prevention and Control
Eligibility
Sex/Gender
All
Age
20 Years to 60 Years
Inclusion criteria
Inclusion criteria: The inclusion criteria were age 20–60 years, with a normal body mass index (BMI, 18.5–<24 kg/m²) ; habitual consumption of three meals per day; no use of weight-loss medications; and engaging in <10 hours of high-intensity exercise per week
Exclusion criteria
Exclusion criteria: The exclusion criteria included food allergies, dietary restrictions due to medical conditions (such as diabetes and severe hepatic or renal disease), pregnancy or lactation, and a history of eating disorders
Design outcomes
Primary
| Measure | Time frame |
|---|---|
| Meal size; | — |
Secondary
| Measure | Time frame |
|---|---|
| Meal duration;Eating rate;Satiety level;Food waste;Body weight;Energy intake during lunch; | — |
Countries
China
Contacts
Public ContactYu Yingjie
Beijing Center for Disease Prevention and Control
Outcome results
None listed