Nutrition & Dietetics最新文献_第9页

Navigating challenges and adherence in time-restricted eating: A qualitative study. 在限时饮食中导航挑战和坚持：一项定性研究。

IF 3.2 4区医学

Nutrition & Dietetics Pub Date : 2025-09-01 Epub Date: 2025-02-02 DOI: 10.1111/1747-0080.12922

Hilmi S Rathomi, Nahal Mavaddat, Judith M Katzenellenbogen, Sandra C Thompson

{"title":"Navigating challenges and adherence in time-restricted eating: A qualitative study.","authors":"Hilmi S Rathomi, Nahal Mavaddat, Judith M Katzenellenbogen, Sandra C Thompson","doi":"10.1111/1747-0080.12922","DOIUrl":"10.1111/1747-0080.12922","url":null,"abstract":"Aims: Adherence to any dietary approach is crucial for achieving long-term benefits. This qualitative study aims to explore the facilitators and barriers to adherence, and how individuals in community settings navigate time-restricted eating in their daily lives.Methods: Semi-structured, in-depth interviews were conducted with 21 participants who had practised time-restricted eating (confining the daily eating window to <10h a day; and excluding periodic fasting methods like the 5:2 approach or alternate day fasting) for periods ranging from 3 months to more than 5 years. A qualitative content analysis, underpinned by the Capability-Opportunity-Motivation-Behaviour Model, identified multiple facilitators, barriers, and strategies that evolved over the practice.Results: Key facilitators included the simplicity and versatility of time-restricted eating, maintaining a non-obsessive and non-dieting mindset, and having a supportive environment. Barriers included hunger and food cravings, an obsessive mindset during the initial stages, and conflicting schedules with social eating occasions, including holidays. Participants employed several coping strategies to successfully navigate adherence and reported confidence in maintaining time-restricted eating as a lifestyle that contributes to better health and weight management.Conclusion: Our findings suggest that successful implementation of time-restricted eating in community settings requires flexibility and viewing it as more than a short-term weight loss tool. Guidelines are needed to help individuals and practitioners implement better practices and promote healthier behaviours.","PeriodicalId":19368,"journal":{"name":"Nutrition & Dietetics","volume":" ","pages":"423-433"},"PeriodicalIF":3.2,"publicationDate":"2025-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12401815/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143080816","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"医学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Dietary and physical activity habits of adults with inflammatory bowel disease in Aotearoa, New Zealand: A cross-sectional study. 新西兰奥特罗阿的炎性肠病患者的饮食和身体活动习惯：一项横断面研究。

IF 3.2 4区医学

Nutrition & Dietetics Pub Date : 2025-09-01 Epub Date: 2025-04-07 DOI: 10.1111/1747-0080.70011

Jia Min Yap, Catherine L Wall, Kim Meredith-Jones, Ella Iosua, Hamish Osborne, Michael Schultz

{"title":"Dietary and physical activity habits of adults with inflammatory bowel disease in Aotearoa, New Zealand: A cross-sectional study.","authors":"Jia Min Yap, Catherine L Wall, Kim Meredith-Jones, Ella Iosua, Hamish Osborne, Michael Schultz","doi":"10.1111/1747-0080.70011","DOIUrl":"10.1111/1747-0080.70011","url":null,"abstract":"Aims: To describe (1) dietary intake, food avoidance and adequacy, and (2) physical activity levels and barriers among New Zealand adults with inflammatory bowel disease.Methods: A cross-sectional online survey comprising four questionnaires collecting data on demographics, disease activity index, dietary intake and physical activity levels was distributed. Exclusion criteria applied to those who were pregnant/lactating, with a stoma or pouch, or on enteral/parenteral nutrition. Descriptive analyses were performed, and dietary intakes were compared to established references. T-tests, equality-of-medians tests and two-sample proportion tests investigated differences between disease types.Results: Two hundred and thirteen adults with mostly quiescent or mildly active inflammatory bowel disease (53% Crohn's disease) completed at least one questionnaire. Participants were predominantly female (70%), New Zealand European (89%) with a median age of 37 years. Discretionary food intake was high, while fruit and vegetable consumption was generally suboptimal. Food avoidances were reported by 69% of participants, primarily dairy and vegetables. A higher proportion of participants with ulcerative colitis or inflammatory bowel disease-unspecified avoided gluten and unprocessed red meat. Inadequate intakes of calcium (69%), selenium (40%) and magnesium (26%) were common. Most participants limited vigorous physical activity, but 67% met the physical activity guidelines. Barriers to physical activity were reported by 63% of participants, where fatigue (54%) and abdominal cramps (26%) were common barriers.Conclusion: Our findings demonstrate that New Zealand adults with inflammatory bowel disease had inadequate dietary intake and faced several barriers to physical activity, even when in remission.","PeriodicalId":19368,"journal":{"name":"Nutrition & Dietetics","volume":" ","pages":"412-422"},"PeriodicalIF":3.2,"publicationDate":"2025-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12401801/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143796057","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"医学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Quantifying and describing production waste in two urban healthcare centres with differing foodservice models. 量化和描述两个采用不同餐饮服务模式的城市医疗中心的生产浪费情况。

IF 3.2 4区医学

Nutrition & Dietetics Pub Date : 2025-09-01 Epub Date: 2025-04-03 DOI: 10.1111/1747-0080.70013

Nathan Cook, Joanna Habel, Sally McCray, Jennifer Utter, Kaitlin Brennan

{"title":"Quantifying and describing production waste in two urban healthcare centres with differing foodservice models.","authors":"Nathan Cook, Joanna Habel, Sally McCray, Jennifer Utter, Kaitlin Brennan","doi":"10.1111/1747-0080.70013","DOIUrl":"10.1111/1747-0080.70013","url":null,"abstract":"Aim: To quantify, describe, and compare production waste and food packaging waste in two healthcare centres with different foodservice models.Methods: In this observational study, all food wasted during production and all food packaging was measured by weight and cost over a 7-day period for two hospitals: Hospital A (800 beds, cook-on demand fresh, a la carte menu room service model) and Hospital B (60 beds, traditional cook chill retherm model with weekly cyclical menu and set meal times). Comparisons between sites were made per patient overnight bed day, as an indicator of hospital activity. The average daily waste was calculated, and costed by multiplying cost (AU$) food item/ kilogram by measured weight; to derive the cost of food waste per kilogram. Food waste by weight and cost per overnight bed day was used as a measure to compare the hospitals.Results: Over 7 days, Hospital A wasted 916.4 kg (AU$6937.22) and Hospital B wasted 69.7 kg (AU$417.10) of food. Most food wasted at both hospitals was edible (78.6% Hospital A and 93.5% Hospital B) and trayline contributed more food waste than bulk production. At both hospitals, plant-based foods comprised the greatest proportion of edible food waste by weight, but not by cost. When accounting for hospital activity, food waste was lower at Hospital A than at Hospital B (0.15 kg of food per overnight bed day and 0.30 kg, respectively). Hospital A generated 199.5 kg (0.03 kg per overnight bed day) of packaging waste compared to 32.2 kg (0.14 kg per overnight bed day) at Hospital B.Conclusion: Findings suggest that food waste is costly, that food waste differs between hospitals with different foodservice models, and that overnight bed days is a useful metric for making comparisons. A cook-fresh, on-demand room service foodservice model resulted in less food and packaging waste.","PeriodicalId":19368,"journal":{"name":"Nutrition & Dietetics","volume":" ","pages":"434-444"},"PeriodicalIF":3.2,"publicationDate":"2025-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12401807/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143772857","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"医学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Nutrient intake in adult haemodialysis patients and influence of dialysis treatment day and patient age. 成年血液透析患者的营养摄入量以及透析治疗日和患者年龄的影响。

IF 3.2 4区医学

Nutrition & Dietetics Pub Date : 2025-09-01 Epub Date: 2025-03-18 DOI: 10.1111/1747-0080.70006

Shatha S Hammad, Dima Farrah, Randa I Farah, Aya Awwad

{"title":"Nutrient intake in adult haemodialysis patients and influence of dialysis treatment day and patient age.","authors":"Shatha S Hammad, Dima Farrah, Randa I Farah, Aya Awwad","doi":"10.1111/1747-0080.70006","DOIUrl":"10.1111/1747-0080.70006","url":null,"abstract":"Aim: This study aimed to evaluate the variation in food intake during dialysis and non-dialysis days and to assess the nutritional status of elderly haemodialysis patients.Methods: An observational multicentre cross-sectional study was conducted. A total of 311 patients aged ≥18 years were recruited. Multiple 24-h recalls were collected, appetite levels were assessed through self-reporting, and biochemical and anthropometric data were obtained. Data were collected via a face-to-face interview during haemodialysis sessions at four major dialysis centres.Results: The findings of this study revealed higher consumption of sodium (2570.25 ± 74.15 vs. 2106.25 ± 77.39, p-value < 0.001) and potassium (1456.59 ± 47.42 vs. 1137.41 ± 35.40, p-value < 0.001) on dialysis days compared to non-dialysis days. Superior appetite levels were significantly associated with higher protein and energy intake and better serum albumin levels on days with versus without dialysis. Patients who reported a better understanding of the importance of their dietary recommendations had lower consumption of sodium, phosphorus, and potassium. Further, patients aged ≥60 years had significantly lower albumin levels and consumed considerably lower levels of protein and sodium but had higher body mass index and waist circumference compared to young patients.Conclusions: Dialysis treatment schedules could affect nutrient intake and compliance rates with renal guidelines; thus, nutritional education must be performed individually to eliminate barriers to adherence. Elderly haemodialysis patients might be prone to a high risk of nutritional deficiencies and require special continuous and in-depth dietary provisions.","PeriodicalId":19368,"journal":{"name":"Nutrition & Dietetics","volume":" ","pages":"373-382"},"PeriodicalIF":3.2,"publicationDate":"2025-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143649780","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"医学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Home parenteral nutrition under an activity based funding model-An Australian costing study. 以活动为基础的资助模式下的家庭肠外营养——澳大利亚的成本研究。

IF 3.2 4区医学

Nutrition & Dietetics Pub Date : 2025-09-01 Epub Date: 2025-03-26 DOI: 10.1111/1747-0080.70010

Sharon Carey, Rena H M Cao, Dayna Moore, Michelle Cunich

{"title":"Home parenteral nutrition under an activity based funding model-An Australian costing study.","authors":"Sharon Carey, Rena H M Cao, Dayna Moore, Michelle Cunich","doi":"10.1111/1747-0080.70010","DOIUrl":"10.1111/1747-0080.70010","url":null,"abstract":"Aim: There is limited understanding about the cost of managing individuals requiring home parenteral nutrition within an outpatient setting. This study aimed to quantify healthcare costs of managing home parenteral nutrition (at-home and within the multidisciplinary outpatient clinic setting) and compare incurred costs against an activity-based funding model.Methods: A 12-month retrospective study compared parenteral nutrition at-home costs and outpatient clinic costs to funding reimbursement. Costing data were retrieved from electronic medical records and monthly hospital finance reports for 28 individuals that required home parenteral nutrition at a quaternary hospital in Sydney, Australia. Hospital remuneration was calculated. Data are presented as median and range.Results: Individuals on home parenteral nutrition attended a median (range) of 4 (3-7) multidisciplinary outpatient appointments over the year, where one outpatient appointment cost AU$294.51, less than the reimbursement of AU$366.37 based on the funding model allowing for medical billing; and AU$560.55 for activity-based funding where additional loading was added for multidisciplinary input. The median at-home costs per individual per month were AU$6949.86 (AU$2951.64 to AU$15015.77), compared to the funding model reimbursement of AU$7374.64 per individual per month.Conclusions: The current healthcare funding model sufficiently covers home parenteral nutrition multidisciplinary outpatient service costs as well as at-home costs within this single-site study. This is likely due to the routine use of ready-to-hang 3-in-1 parenteral nutrition solutions. Further multicentre research is needed to better understand funding, corroborate the findings of this study, and inform future funding revisions.","PeriodicalId":19368,"journal":{"name":"Nutrition & Dietetics","volume":" ","pages":"357-362"},"PeriodicalIF":3.2,"publicationDate":"2025-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12401797/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143720424","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"医学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Vale Elaine Mary Goggin nee Miatt, 12th October 1924 to 29th March 2025. 1924年10月12日至2025年3月29日，Elaine Mary Goggin nee Miatt。

IF 2.6 4区医学

Nutrition & Dietetics Pub Date : 2025-06-18 DOI: 10.1111/1747-0080.70024

Beverley Wood

引用次数: 0

Investigating the nutritional quality of charitable ready meals for people experiencing food insecurity-An Australian case study. 调查为食物不安全的人们提供的慈善即食食品的营养质量——一个澳大利亚的案例研究。

IF 3.2 4区医学

Nutrition & Dietetics Pub Date : 2025-06-01 Epub Date: 2025-02-04 DOI: 10.1111/1747-0080.12920

Kristy K Law, Kathy Trieu, Emma James, Crickette Derjeu, Belinda Zheng, Maoyi Tian, Tengyi Wang, Jason H Y Wu

{"title":"Investigating the nutritional quality of charitable ready meals for people experiencing food insecurity-An Australian case study.","authors":"Kristy K Law, Kathy Trieu, Emma James, Crickette Derjeu, Belinda Zheng, Maoyi Tian, Tengyi Wang, Jason H Y Wu","doi":"10.1111/1747-0080.12920","DOIUrl":"10.1111/1747-0080.12920","url":null,"abstract":"Aim: To analyse the nutritional quality of ready meals produced by a food relief charity in Melbourne, Victoria, to identify areas of nutritional strength and opportunities for improvement.Methods: Data for this cross-sectional study were collected over 30 consecutive cooking days in January-February, May-June, and October-November 2023. Chefs used pre-specified, standardised forms to collect data such as raw ingredients and cooked weights. Data collected were entered into FoodWorks 10 for analysis. Average nutrient content and number of food group serves per meal were reported. Six criteria were used to assess nutritional quality, for noncommunicable disease prevention: contains ≥1 serve (i.e., ≥75 g) non-starchy vegetables per meal, does not contain processed meats, used wholegrains, sodium <700 mg/meal, sugar <15 g/100 g, and unsaturated: saturated fat ratio ≥2:1.Results: Ninety meal batches were collected and analysed per single meal serving. All meals contained ≥1 serve of non-starchy vegetables and <15 g of sugar/100 g. Two out of 90 meals contained processed meats (i.e., sausages), and only one meal used wholegrains. Half of all meals met the <700 mg sodium/meal criteria, with the meals containing a mean (SD) 794 mg (378.5) of sodium. Most meals (62%) did not meet the ≥2:1 unsaturated: saturated fat ratio.Conclusions: Meals contained adequate non-starchy vegetable content, were low in sugar, and had minimal use of processed meats. Improvements could be made to their wholegrain, sodium, and fat content. Improving the nutritional quality of charitable meals could significantly improve recipients' health, without detracting from the call for policy action on food insecurity.","PeriodicalId":19368,"journal":{"name":"Nutrition & Dietetics","volume":" ","pages":"251-258"},"PeriodicalIF":3.2,"publicationDate":"2025-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143123262","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"医学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Choice on the menu in residential aged care: An underrated tool for maintaining resident autonomy. 住宿老年护理菜单上的选择：一个被低估的维持居民自主权的工具。

IF 3.2 4区医学

Nutrition & Dietetics Pub Date : 2025-06-01 Epub Date: 2025-02-25 DOI: 10.1111/1747-0080.70002

Mikaela Wheeler, Karen L Abbey, Sandra M Capra

{"title":"Choice on the menu in residential aged care: An underrated tool for maintaining resident autonomy.","authors":"Mikaela Wheeler, Karen L Abbey, Sandra M Capra","doi":"10.1111/1747-0080.70002","DOIUrl":"10.1111/1747-0080.70002","url":null,"abstract":"Aims: This qualitative study aimed to explore residents' experiences of autonomy in relation to their meals pre and post-intervention, which implemented a restaurant-style dining service and increased the number of meal choices available in one residential aged care home.Methods: Participants completed semi-structured interviews pre- and post-intervention. Interviews were transcribed and analysed using reflexive thematic analysis. Adopting an interpretivist approach, the researchers prioritised participants' subjective experiences and engaged collaboratively in reflexive practices to examine their positionality while developing themes.Results: Twenty participants completed pre-interviews and eighteen completed post-interviews. Themes developed from pre-intervention interviews included 'Autonomy in residential aged care homes: Ideal versus reality', 'Values and expectations of residential aged care' and 'Disempowerment within residential aged care systems'. Themes from post intervention interviews included 'Reclaiming Autonomy' 'System design to support autonomy and Autonomy beyond meal choice'.Conclusion: Residents in residential aged care encounter institutional factors that undermine their sense of autonomy. However, foodservice systems have the potential to enhance choice and autonomy and positively impact residents.","PeriodicalId":19368,"journal":{"name":"Nutrition & Dietetics","volume":" ","pages":"327-336"},"PeriodicalIF":3.2,"publicationDate":"2025-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12168056/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143493137","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"医学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Changes in food behaviours during the first COVID-19 pandemic lockdown in Australia. 澳大利亚第一次 COVID-19 大流行封锁期间食物行为的变化。

IF 3.2 4区医学

Nutrition & Dietetics Pub Date : 2025-06-01 Epub Date: 2024-12-16 DOI: 10.1111/1747-0080.12921

Aliyah Palu, Juliette Crowther, Ashleigh Chanel Hart, Joseph Alvin Santos, Emalie Rosewarne, Simone Pettigrew, Annet C Hoek, Kathy Trieu, Jacqui Webster

{"title":"Changes in food behaviours during the first COVID-19 pandemic lockdown in Australia.","authors":"Aliyah Palu, Juliette Crowther, Ashleigh Chanel Hart, Joseph Alvin Santos, Emalie Rosewarne, Simone Pettigrew, Annet C Hoek, Kathy Trieu, Jacqui Webster","doi":"10.1111/1747-0080.12921","DOIUrl":"10.1111/1747-0080.12921","url":null,"abstract":"Aim: The objective of this study was to explore changes in Australian consumer food behaviours during COVID-19 public health restrictions (lockdown), to provide insights into how this unforeseen crisis event affected dietary behaviour patterns.Methods: An online cross-sectional survey was conducted in September 2020 with a nationally representative sample of the Australian adult population. Participants were asked to complete questions about (1) meal planning and food purchasing and (2) barriers to cooking, before and during a national-wide COVID-19 lockdown in early 2020. A survey-adjusted logistic regression analysis was used to identify food behaviour changes resulting from the lockdown.Results: A total of 4022 respondents completed the survey. Overall, food behaviour changes were found to be small and mostly positive. Eight of the 14 meal planning and purchasing related behaviours improved. This included more frequent meal planning and more time to be able to cook. However, not all changes were healthier, with more respondents reporting that they cooked meals at home using healthy ingredients less frequently during the lockdown.Conclusion: These findings demonstrate that people are willing and able to make some positive changes when they have time but that more work needs to be done to ensure that the improvements in food literacy result in healthier meals. Further consideration also needs to be given to how we can embed and amplify these positive changes into everyday habits now that public health restrictions have lifted and Australia is in post-lockdown reality.","PeriodicalId":19368,"journal":{"name":"Nutrition & Dietetics","volume":" ","pages":"301-308"},"PeriodicalIF":3.2,"publicationDate":"2025-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12168053/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142837037","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"医学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Public health interventions targeted at discretionary food portion control: A qualitative study from consumers' perspectives. 公共卫生干预针对可自由支配的食物分量控制：从消费者角度的定性研究。

IF 3.2 4区医学

Nutrition & Dietetics Pub Date : 2025-06-01 Epub Date: 2025-02-03 DOI: 10.1111/1747-0080.12925

Qingzhou Liu, Leanne Wang, Margaret Allman-Farinelli, Anna Rangan

{"title":"Public health interventions targeted at discretionary food portion control: A qualitative study from consumers' perspectives.","authors":"Qingzhou Liu, Leanne Wang, Margaret Allman-Farinelli, Anna Rangan","doi":"10.1111/1747-0080.12925","DOIUrl":"10.1111/1747-0080.12925","url":null,"abstract":"Aim: This qualitative study aimed to gain insights from Australian consumers to inform the development of potential interventions to facilitate better portion control of discretionary foods.Methods: Four focus group sessions were conducted online with Australian adults (aged 18-65). A semi-structured question guide with proposed interventions in selected settings (cafes and supermarkets) was developed to moderate the discussion. Collected data were analysed using a combined approach; deductive thematic analysis was conducted using a predeveloped codebook, followed by inductive thematic analysis which was used to capture additional patterns raised from the data.Results: A total of 35 participants completed the study (mean age 38, 19 females). Three major themes were identified; (1) portion control challenges posed by the food environment, (2) support for portion size interventions conditional upon consistent unit pricing, and (3) the trade-off between smaller sizes, cost, and packaging waste. The current food environment was identified as promoting overconsumption, with larger serving sizes reported to be more ubiquitous and better value for money than smaller sizes. Participants mostly supported interventions that improve portion control of discretionary foods by providing a wider range of serving size options that meet their personal preferences, with proportional pricing whilst simultaneously reducing default serving sizes. However, the increase in packaging waste as a result of the greater availability of smaller packages was noted as a concern.Conclusions: Future research should focus on gathering more representative data from various population subgroups to inform public health recommendations aimed at improving discretionary food portion control.","PeriodicalId":19368,"journal":{"name":"Nutrition & Dietetics","volume":" ","pages":"259-267"},"PeriodicalIF":3.2,"publicationDate":"2025-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143080747","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"医学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0