Portion and Serving Sizes Auburn UniversityAuburn Montgomery Nicole

Portion and Serving Sizes Auburn University/Auburn Montgomery Nicole Overstreet

OUTLINE q Background q Portion Size q Serving Size q Population q Design q Tannahill Model of Health Promotion q Project Implementation q Evaluation

BACKGROUND More than 1. 5 billion people in the world are overweight or obese and this can be attributed to a dramatic increase in portion sizes and lack of attention paid to serving sizes. q The United States has the world’s highest obesity rates. q Obesity is associated with an increased risk of developing many different health conditions. q

PORTION SIZE Portion size- the amount of food that is offered or purchased and then consumed. q Throughout the years, portion sizes have increased substantially both inside and outside the home. q Mc. Donalds hamburgers and French fries are 2 -5 times larger than they were in the 1950’s. q Portion distortion q

SERVING SIZE Serving size is regulated by the Food and Drug Administration (FDA) and varies from product to product. q Frequently over estimated. q A few everyday common items can be visualized to help figure out a serving size of certain foods. q

POPULATION Target population- Adult q Adult population consists of individuals ranging from 18 years of age to 64 years of age. q Many health problems are complicated, if not caused by weight. q The adult population is at a stage in their lives where they can understand disease risk factors and symptoms but at the same time are able to still take measures to prevent or control the disease. q

DESIGN Designed to bring knowledge about serving sizes, portion sizes, and obesity facts to the adult population. q Teach patients common household items that they can visualize as to what constituents a serving size of different food groups. q Teach patient to use a smaller lunch plate instead of the huge dinner plates. q

TANNAHILL MODEL OF HEALTH PROMOTION

PROJECT IMPLEMENTATION Family practice office q Handout that discusses obesity, increased risk of disease, and portion/serving size control. q Annual physical examinations q Brief overview about the project > gave educational handout > discussed handout > any questions or clarifications q

EVALUATION 11 Patients q Average of 4 minutes spent with each patient q Success! q 1 handout was found in the trash q Changes: o Target population o Time q

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