Putting Weight Loss on Your Plate

My mother used to say, "Clean your plate before you have dessert." She grew up during the Depression, and uneaten food seemed immoral.

Unfortunately, members of the clean plate club frequently do not belong to the lean weight club.

Unless the plate you eat from can help you lose weight.

A new study has evaluated the use of a plate and bowl designed to help overweight and obese patients lose weight.

In this study, published in the most recent issue of the journal Archives of Internal Medicine, Dr. Sue Pedersen and colleagues from the University of Calgary have become the first to test a "portion-control" plate and bowl as a tool for the treatment for obesity among patients with diabetes.

And though the approach seems simple, it just might work. Patients in the study not only lost weight, but many of them were able to cut down on their diabetes medications.

A Big Fat Problem

Overweight-ness and obesity have become major public health problems in the United States, with a nearly threefold increase between 1960 and 2000 in the percentage of American adults who are obese. Currently, one third of American adults are overweight, a problem that is particularly common among minorities, studies indicate. Figures worldwide are also increasing dramatically.

Obesity and overweightness are defined in terms of "body mass index" (BMI), which is a ratio of one's weight to one's height. A BMI of more than 25 defines overweight, while a BMI of more than 30 defines obesity.

As an example, a person who is 5 feet 9 inches tall and weights 169 pounds (BMI=25) to 202 pounds (BMI=29.9) is considered overweight. Weight over 202 pounds for this same individual constitutes obesity.

As noted by the Centers of Disease Control and Prevention, a study in 2003 estimated that the combined costs of overweightness and obesity accounted for 9.1 percent of total U.S. medical expenditures in 1998 -- $92.6 billion in 2002 dollars.

On the individual level, obesity is related to a number of diseases including hypertension, high cholesterol, type 2 diabetes, heart disease, stroke, gallbladder disease, arthritis, sleep apnea and other breathing problems.

There is also good evidence that obesity is related to cancer, particularly cancers of the breast, colon, uterus, kidney and esophagus.

Experts believe a number of factors have contributed to this increase, such as more sedentary lifestyles and an increase in availability of highly palatable, highly caloric foods. Genetics also plays a role.

Increases in food portion sizes at home and in restaurants has also dramatically fueled the obesity epidemic. "Supersize me" has come to mean more than just upgrading your fast-food order from a medium to a large order of fries, as increased food intake induces supersized weight.

The Principle of Portion Control

Despite the fact that portion sizes greatly impact weight gain, there has been very little research on methods to help control how much food individuals eat at each meal.

The amount of food served on a plate directly relates to how much a person eats at each meal, regardless of hunger or feelings or fullness. Therefore, diabetes educators and dietitians have focused much of their efforts on teaching patients how to measure what they eat.

They focus on controlling the out-of-control portion sizes.

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