title: Reduced-portion entrées in a worksite and restaurant setting: impact on food consumption and waste.
abstract: Large portion sizes in restaurants have been identified as a public health risk. The purpose of the present study was to determine whether customers in two different food-service operator segments (non-commercial worksite cafeteria and commercial upscale restaurant) would select reduced-portion menu items and the impact of selecting reduced-portion menu items on energy and nutrient intakes and plate waste.
  
  
  
  Consumption and plate waste data were collected for 5 weeks before and 7 weeks after introduction of five reduced-size entrées in a worksite lunch cafeteria and for 3 weeks before and 4 weeks after introduction of five reduced-size dinner entrées in a restaurant setting. Full-size entrées were available throughout the entire study periods.
  
  
  
  A worksite cafeteria and a commercial upscale restaurant in a large US Midwestern metropolitan area.
  
  
  
  Adult worksite employees and restaurant patrons.
  
  
  
  Reduced-size entrées accounted for 5·3-12·8 % and 18·8-31·3 % of total entrées selected in the worksite and restaurant settings, respectively. Food waste, energy intake and intakes of total fat, saturated fat, cholesterol, Na, fibre, Ca, K and Fe were significantly lower when both full- and reduced-size entrées were served in the worksite setting and in the restaurant setting compared with when only full-size entrées were served.
  
  
  
  A relatively small proportion of reduced-size entrées were selected but still resulted in reductions in overall energy and nutrient intakes. These outcomes could serve as the foundation for future studies to determine strategies to enhance acceptance of reduced-portion menu items in restaurant settings.
authors.affiliation: 1Department of Food Science and Nutrition,University of Minnesota,1334 Eckles Avenue,St. Paul,MN 55108,USA.
authors.forename: Sarah
authors.initials: S
authors.lastname: Berkowitz
authors.affiliation: 1Department of Food Science and Nutrition,University of Minnesota,1334 Eckles Avenue,St. Paul,MN 55108,USA.
authors.forename: Len
authors.initials: L
authors.lastname: Marquart
authors.affiliation: 2Department of Applied Economics,University of Minnesota,St. Paul,MN,USA.
authors.forename: Elton
authors.initials: E
authors.lastname: Mykerezi
authors.affiliation: 3Consumer Centric Solutions LLC,St. Paul,MN,USA.
authors.forename: Dennis
authors.initials: D
authors.lastname: Degeneffe
authors.affiliation: 1Department of Food Science and Nutrition,University of Minnesota,1334 Eckles Avenue,St. Paul,MN 55108,USA.
authors.forename: Marla
authors.identifier: 0000-0001-6726-9408
authors.initials: M
authors.lastname: Reicks
mesh_terms: D002149:Energy Intake; D006801:Humans; D062407:Meals; D064787:Portion Size; D012147:Restaurants; D017132:Workplace
keywords: Adults; Food service; Reduced-size entrées; Restaurant; Worksite cafeteria