Leeds academics help British Nutrition Foundation develop a guide to portion control
Two University of Leeds researchers have been consulted on a new British Nutrition Foundation project to help guide people to healthly food portion sizes.
Today, the British Nutrition Foundation (BNF) launched a practical guide to portion sizes: Find Your Balance, to help us understand not just which foods to eat, but how often and in what quantities, in order to maintain a healthy weight and have a balanced diet.
The guide uses simple hand and spoon measurements to help us estimate appropriate portions, when cooking and serving food. It is designed to complement the Government’s Eatwell Guide, which provides guidance on the proportions of the main food groups that make up a healthy diet.
Dr Charlotte Evans, a nutritionist from the University of Leeds’ School of Food Science and Nutrition, said: “It is a great step forward to have guidance on food portion sizes based on UK data, as we have previously had to rely on recommendations from other countries.
To develop the portion size guidelines, BNF’s Nutrition Scientists reviewed portion size guidance from other countries, analysed portion sizes currently consumed in the UK, and what is available to buy in supermarkets. These portion sizes were modelled in test diets to ensure they could meet current food and nutrient-based recommendations. Based on this, guidance was developed on how often to eat foods from the main food groups and sensible portion sizes for healthy adults, based on an average daily calorie allowance of 2000kcal.
In order to provide practical ways of estimating these portions without having to weigh out foods, the BNF devised easy to use measures for most foods, based on hands or spoons.
Professor Marion Hetherington, a biopsychologist who studies consumer behaviour at the University of Leeds’ School of Psychology, supports the Find Your Balance initiative launched by the British Nutrition Foundation. She said: “My research on downsizing has shown that it is possible to reduce portion sizes of energy dense foods, in children at least, by providing healthy accompaniments so that children learn to eat a balanced diet.
The BNF has packaged its portion size guidance into three free resources: a fridge poster which provides an overview of the advice; a booklet which expands on how to put the portion guidelines into practice; and a longer digital resource, which is downloadable, with advice on portion sizes for a wide variety of foods.
“The Find Your Balance resources are aimed at adults and provides guidance on sensible portion sizes across the main food groups to ensure a balance of nutrients using simple measures such as hands or spoons.” - Professor Marion Hetherington
Bridget Benelam, Nutrition Communications Manager at the British Nutrition Foundation, said: “More often than not, portion size is not something people give much thought to. The amount we put on our plate typically depends on the portion sizes we are used to consuming, how hungry we feel and how much is offered as a helping at a restaurant table or in a packet/ready meal. Nonetheless, in order to maintain a healthy weight we should ensure that our diets contain the right balance of foods, in sensible amounts. This isn’t just about eating less; it’s also about eating differently.”
“When researching the portion size guidelines, we looked at data from the National Diet and Nutrition Survey* (NDNS) on food consumption, and found that there was a lot of variation in the portion sizes people reported eating. Our suggested portion size for cooked pasta is 180 grams (254kcal) but, for example, when we looked at portion sizes for spaghetti, the most commonly consumed size was 230 grams (324kcal) and about 10 percent of the sample we looked at were consuming 350 grams as a portion, which would provide nearly 500 calories from the pasta alone, before sauces and sides were added to the meal.”
Within its portion size guide, the BNF has advised how often the suggested portions of foods from different food groups should be eaten during the day, and demonstrates how to put this into practice with an example meal plan. The food groups include:
- Fruit and vegetables – 5+ portions per day
- Starchy carbohydrates – 3-4 portions per day
- Protein foods – 2-3 portions per day
- Dairy and alternatives – 2-3 portions per day
- Unsaturated oils and spreads – small amounts
Benelam continued: “While the types of different food and drinks we need apply to all healthy adults, we understand that no two individuals are the same and the amount of food we need varies from person to person. If you’re tall or very active you may need more and could have larger portions, and if you have a slighter build or are trying to lose weight, you may need smaller portions.”
Within the protein foods and starchy carbohydrates food groups, the BNF has broken down portion sizes into different categories to reflect portions that are 200kcal or more, less than 200kcal, and lighter snack-sized portions. This reflects the variety of foods in these groups and whether they would be eaten as a main meal or something lighter, allowing people to choose the portion sizes most appropriate for them. Those with higher calorie needs could have more of the foods that are 200kcal or more, and for people with lower calorie needs, or are trying to lose weight, could choose more options under 200kcal.
Dairy foods are separated into those that are lower or higher fat (‘low’ or ‘medium’ for fat on a food label, versus those that would labelled ‘high’ for fat) – it is recommended that we should go for those in the lower category most of the time. When it comes to fruit and vegetables, the key message is to eat more! Example portions are given but, provided fat and sugar aren’t added, you can have big portions of most fruit and vegetables for relatively few calories so, within reason, you don’t need to limit portion sizes of these. When it comes to unsaturated oils and spreads, these are healthier fats and we should be replacing saturated with unsaturated fats. However, all fats and oils are high in calories so it’s important to keep portions small.
You can access the BNF’s handy guide to portion sizes here: www.nutrition.org.uk/findyourbalance
About the British Nutrition Foundation (BNF)
Making nutrition science accessible to all.
BNF was established 50 years ago and exists to deliver authoritative, evidence-based information on food and nutrition in the context of health and lifestyle. The Foundation’s work is conducted and communicated through a unique blend of nutrition science, education and media activities. BNF’s strong governance is broad-based but weighted towards the academic community. BNF is a registered charity that attracts funding from a variety of sources, including contracts with the European Commission, national government departments and agencies; food producers and manufacturers, retailers and food service companies; grant providing bodies, trusts and other charities. Further details about our work, governance and funding can be found on our website (www.nutrition.org.uk) and in our Annual Reports.
To request interviews with Professor Hetherington or Dr Evans please contact Simon Moore in the University of Leeds press office on 0113 34 38059 or s.i.moore@leeds.ac.uk.
