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 Portion sizes of food and drink are important for nutrition labelling
and affect how much we consume.
With obesity becoming a growing global
challenge, diet and nutrition have come under closer scrutiny.
IGD’s Industry Nutrition Strategy Group (INSG) carried out research
to determine what consumers understand about portion size and their
attitudes to the portion size information available on food and drink
labels. Their findings were used to shape the voluntary guidelines on
communicating portion size, available for free
here.
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We surveyed a group of dietitians about their experiences of
communicating portion size |
As part of this research, the INSG also surveyed a group of
dietitians about their experiences of communicating portion size to
their patients and clients. This group of healthcare professionals works with people in therapeutic settings where portion sizes
are
discussed for clinical reasons. Their position means they can offer valuable feedback. Our
findings are available for free
here.
The method: Online survey
A link to the online survey was hosted on both the British Dietetic
Association and the Nutrition Society web sites. Dietitians and
nutritionists giving practical portion size guidance to patients or
clients on a regular basis were invited to take part in the survey. One
hundred respondents completed the survey.
The results - Best methods of communicating portion size
- Comparison to everyday objects (61%), such as a matchbox, pack of
cards, cup etc, and use of food models (61%) were considered effective
tools to communicate portion size by the majority of those who responded
to the survey
- Photographs (48%) and paper guides, leaflets or postcards (47%) were
also quite popular
- Information on food packaging was selected as an effective tool
for portion size communication by only 24% of respondents
What foods are the most difficult for consumers to work out?
(Download
the report to see the full list of foods included
in this survey)
Starchy accompaniments such as potatoes, pasta and noodles (73%) were
top of the list of foods patients found most difficult when trying to
eat the right portion sizes, followed by meat, poultry and fish (56%).
Just under half of respondents indicated patients had difficulty with
portion sizes of cheese and cheese products (49%), fats and spreadable
fats (48%), and breakfast cereals and cereal products (46%), while the
portion sizes of condiment sauces (5%), non-alcoholic drinks (4%), dips
(4%) and prepared sandwiches and salads (3%) appeared to give less of a
challenge.
Conclusions
The survey of dietitians and nutritionists in therapeutic practice
provided valuable insights about effective portion size communication to
patients, and highlighted some of the challenges.
Based on the
findings of this survey, and insights from consumer
research, IGD’s report
Voluntary guidelines on communicating portion
size to consumers recommends the use of familiar objects to help
describe portion size in communications to consumers.
The report also recommends that food businesses should engage with
healthcare professionals and the relevant Government departments in
development of portion size guidance. This will ensure that the guidance
provided is supported across each of these sectors, and help to give
consumers confidence and encouragement in using portion size
information.
More information:
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Portion size
communication in therapeutic practice |
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Dietitians and nutritionists working therapeutic practice regularly
advise their patients and clients about portion size. We surveyed the views
of healthcare professionals about the most effective ways to communicate
portion size. Download a free copy of our findings
here.
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Voluntary guidelines
on communicating portion size to consumers |
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These voluntary guidelines have been developed based on the findings of
our research. They focus on communication of portion size including advice
on labelling packaged retail goods, communication to customers by caterers,
and general consumer communications.
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