Skip to main content
Journal cover image

Feasibility and Acceptability of Standardizing Portions in Restaurants

Publication ,  Journal Article
Cohen, DA; Preciado, M; Voorhees, A; Castillo, A; Montes, M; Labisi, T; Lopez, K; Economos, C; Story, M
Published in: Journal of Urban Health
January 1, 2024

Most restaurants serve customers excess calories which significantly contributes to the obesity epidemic. This pilot study tested the feasibility and acceptability of offering customers standardized portions to reduce caloric consumption when dining out in three restaurants. Portions were developed to limit quantity of food served, with lunches and dinners ≤ 700 cal and breakfast ≤ 500 cal. Participating restaurants developed an alternative “Balanced Portions Menu.” Training and instructions were provided with respect to the volume and weight of food to be plated following the standardized guidelines and providing at least one cup of vegetables per lunch/dinner. We invited local residents to help us evaluate the new menu. We monitored restaurant adherence to guidelines, obtained feedback from customers, and incentivized customers to complete dietary recalls to determine how the new menus might have impacted their daily caloric consumption. Of the three participating restaurants, all had a positive experience after creating the new menus and received more foot traffic. One restaurant that did not want to change portion sizes simply plated the appropriate amount and packed up the rest to-go, marketing the meals as “Dinner today, lunch tomorrow.” Two of the restaurants followed the guidelines precisely, while one sometimes plated more rice than the three-fourths cup that was recommended. A significant number of customers ordered from the Balanced Portions menus. Two of the three restaurants have decided to keep offering the Balanced Portions menus indefinitely. Following standardized portions guidelines is both feasible for restaurants and acceptable to customers.

Duke Scholars

Published In

Journal of Urban Health

DOI

EISSN

1468-2869

ISSN

1099-3460

Publication Date

January 1, 2024

Related Subject Headings

  • Public Health
  • 4206 Public health
  • 1117 Public Health and Health Services
  • 1106 Human Movement and Sports Sciences
 

Citation

APA
Chicago
ICMJE
MLA
NLM
Cohen, D. A., Preciado, M., Voorhees, A., Castillo, A., Montes, M., Labisi, T., … Story, M. (2024). Feasibility and Acceptability of Standardizing Portions in Restaurants. Journal of Urban Health. https://doi.org/10.1007/s11524-024-00867-7
Cohen, D. A., M. Preciado, A. Voorhees, A. Castillo, M. Montes, T. Labisi, K. Lopez, C. Economos, and M. Story. “Feasibility and Acceptability of Standardizing Portions in Restaurants.” Journal of Urban Health, January 1, 2024. https://doi.org/10.1007/s11524-024-00867-7.
Cohen DA, Preciado M, Voorhees A, Castillo A, Montes M, Labisi T, et al. Feasibility and Acceptability of Standardizing Portions in Restaurants. Journal of Urban Health. 2024 Jan 1;
Cohen, D. A., et al. “Feasibility and Acceptability of Standardizing Portions in Restaurants.” Journal of Urban Health, Jan. 2024. Scopus, doi:10.1007/s11524-024-00867-7.
Cohen DA, Preciado M, Voorhees A, Castillo A, Montes M, Labisi T, Lopez K, Economos C, Story M. Feasibility and Acceptability of Standardizing Portions in Restaurants. Journal of Urban Health. 2024 Jan 1;
Journal cover image

Published In

Journal of Urban Health

DOI

EISSN

1468-2869

ISSN

1099-3460

Publication Date

January 1, 2024

Related Subject Headings

  • Public Health
  • 4206 Public health
  • 1117 Public Health and Health Services
  • 1106 Human Movement and Sports Sciences