International Journal of Preventive Medicine (Int J Prev Med)2008-78021052019060220702070ENNutrition and Metabolic Disease Research Center & Department of Nutrition, School of Para‑Medicine, Ahvaz Jundishapur University of Medical Sciences, AhvazNutrition and Metabolic Disease Research Center & Department of Nutrition, School of Para‑Medicine, Ahvaz Jundishapur University of Medical Sciences, AhvazDepartment of Midwifery, Reproductive Health Promotion Research Center, Ahvaz Jundishapur University of Medical Sciences, AhvazFood Security Research Center, Isfahan University of Medical Sciences, IsfahanDepartment of Epidemiology and Biostatistics, School of Health, Ahvaz Jundishapur University of Medical Sciences, Ahvaz20190602<p><span class="fontstyle0"><strong>Background</strong>: </span><span class="fontstyle2">This study was designed to evaluate the effect of the size of plate, spoon, and fork on food and energy intake during a meal in obese or overweight staff. </span></p><p><span class="fontstyle0"><strong>Methods</strong>: </span><span class="fontstyle2">This was a crossover randomized controlled trial that was conducted on 40 obese or overweight clerical staff of the university. The staff was invited to have lunch randomly, receiving either a large or a small set of plate, spoon, and fork. Washout period was 3 weeks, and the participants were then invited to have lunch in a second intervention period and received opposite sizes of dishes compared to<br />the frst period sizes. The meal was composed of roasted chicken (kebab), cooked rice, vegetable salad, dairy drink, and soda. Changes in food intake between large and small utensils (plate, spoon, and fork) were analyzed with paired </span><span class="fontstyle3">t</span><span class="fontstyle2">‑test. </span></p><p><span class="fontstyle0"><strong>Results</strong>: </span><span class="fontstyle2">Rice intake using small or large eating utensils was different (</span><span class="fontstyle3">P </span><span class="fontstyle2">= 0.02). But total energy intake was not different. The Pearson correlation test demonstrated a positive and signifcant correlation between rice consumption and waist‑to‑hip ratio (</span><span class="fontstyle3">P </span><span class="fontstyle2">= 0.02). Soda (</span><span class="fontstyle3">P </span><span class="fontstyle2">= 0.02), carbohydrate (</span><span class="fontstyle3">P </span><span class="fontstyle2">= 0.01), and total energy intake (</span><span class="fontstyle3">P </span><span class="fontstyle2">= 0.03) were negatively correlated with the age of the participant. </span></p><p><span class="fontstyle0"><strong>Conclusions</strong>: </span><span class="fontstyle2">It seems that only the amount of grain products consumption changes with changing in dishware size with no signifcant effect on total energy intake. It is recommended that the independent effect of visual cues on food intake for<br />foods with different textures be investigated in future studies.<br /></span></p><p><span class="fontstyle0" style="color: #00652e;"><strong>Keywords</strong>: </span><span class="fontstyle3">Cooking and eating utensils, eating, overweight</span></p>http://ijpm.mui.ac.ir/index.php/ijpm/article/view/2070http://ijpm.mui.ac.ir/index.php/ijpm/article/download/2070/717717888