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Dish Here, Dine There: Serving Off the Stove Results in Less Food Intake than Serving Off the Table
Author(s) -
Payne Collin Richards,
Smith Laura,
Wansink Brian
Publication year - 2010
Publication title -
the faseb journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.709
H-Index - 277
eISSN - 1530-6860
pISSN - 0892-6638
DOI - 10.1096/fasebj.24.1_supplement.741.4
Subject(s) - stove , meal , overeating , table (database) , food intake , cafeteria , consumption (sociology) , food science , toxicology , zoology , medicine , engineering , obesity , computer science , chemistry , art , biology , waste management , aesthetics , data mining , pathology
Prior research indicates that when candy dishes were moved 6 feet off the desks of office assistants, their average daily consumption of candy decreased by almost one‐half. They reported that this was because that distance led them to “pause” and reflect as to whether they were really that hungry. Multiple portions (refills) is a reported contributor to overeating at meal time. Using the same reasoning as with the candy dishes, a lunchtime lab experiment with university staff (n=78) was conducted to examine whether serving foods from the stove or kitchen counter instead of the table would reduce the number of times an individual refilled their plate. The results indicated that this “serve it here; eat it there” technique decreased intake by an estimated 23–35% decrease – approximately the equivalent to ½ less of a portion. The impact of this technique was slightly stronger on men than on women (P=.03).