Weight loss, obesity, caloric intake can be prevented by these 9 portion control policies

According to a recently published study in the British Medical Journal, eating smaller portions of food may no longer be enough to lose weight and fight obesity. A group of researchers suggests more drastic measures—implementing policies that would discourage consumers from grabbing the largest serving available.

Researchers from the University of Cambridge analyzed how people ate and what influences how much they ate. Based on the data gathered, the researchers surmised that by simply removing the largest plates, packages and portions, Americans could reduce the daily amount of calories they consume by 22 to 29 percent.

As noted on Food Navigator USA, food servings have increased since 1993. In almost 20 years, the size of steak has risen by 50 percent while a slice of bread has become bigger by 11 percent.

The increase in portions has led to people eating more. How or why this happens is not clear but the researchers believe that changing the portions of food available at home, in supermarkets or restaurants may alter the people's perception of what is considered normal portions.

"As exposure to larger portions has become more common, these sizes have come to be viewed as appropriate, with consumption correspondingly increasing," the researchers wrote on their report. "This suggests that reductions in portion size might, over time, recalibrate consumption norms, even if there were some initial resistance from consumers and industry."

Medical Daily reports state that reducing portion sizes is easier to implement in public institutions such as schools, hospitals, and military establishments.

Researchers advise reducing the portions as they were back during the 1950s. Med Page Today illustrates by reducing the current 12-ounce steak to a third of its size or down to 4 ounces.

The researchers suggest implementing these nine policies:

1.    Limit portions of high-calorie foods such as sweets to single servings.

2.    Remove or reduce the availability of large packages and servings.

3.    Make large portions less accessible to consumers.

4.    Discourage shops and restaurants from advertising or promoting their large servings.

5.    On packaging, emphasize what single serving means.

6.     Limit what sizes shops can mention on advertisements.

7.    Design tableware that would encourage people to eat less like shallower plates and tinier spoons and forks.

8.    Make smaller glasses, cups, plates and cutlery.

9.    Price tableware in terms of their size making larger dinnerware more expensive than the smaller ones.

"Disincentives or sanctions for non-participation in voluntary agreements may also help. Although policy makers and the food industry have primary responsibility for action, public acceptability is likely to be an important facilitator," the researchers added.