The Development and Evaluation of a Portion Plate for Youth: A Pilot Study

Amy M. Bohnert, Edin T. Randall, Stephanie Tharp, Julie Germann

Research output: Contribution to journalArticle

5 Scopus citations

Abstract

Objective: To develop and evaluate a portion plate for adolescents (Nutri-plate). Methods: Sixteen African American adolescents (mean age = 12.94 years; 66% male) were randomized to participate in either plate design or nutrition education sessions. Adolescents' input was used to create the Nutri-plate, and participants' food selection and intake was evaluated. Results: Adolescents indicated the plate should include simple yet colorful visual and textual information about healthful eating. Participants left less food on their plate when dining with the Nutri-plate as compared with a plain plate (P < .01). Examination of effect sizes suggested that when using the Nutri-plate, participants selected less food overall (d = 0.73), more fruit (d = -0.64), more broccoli au gratin (d = -0.85), and less steamed broccoli (d = 0.87). Participants with higher body mass index selected a greater amount of healthful food when using the Nutri-plate (P < .05). Conclusions and Implications: Further evaluation is needed to determine the influence of a portion plate on adolescents' nutritional behaviors.

Original languageEnglish (US)
Pages (from-to)268-273
Number of pages6
JournalJournal of Nutrition Education and Behavior
Volume43
Issue number4
DOIs
StatePublished - Jul 2011

Keywords

  • Adolescents
  • Diet
  • Overweight
  • Portion control

ASJC Scopus subject areas

  • Medicine (miscellaneous)
  • Nutrition and Dietetics

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