Scientists have another new trick to keep you from overeating

Scientists have another new trick to keep you from overeating

You may already be familiar with the “red plate” trick.

But now researchers in China think they have another simple trick to stop you from eating so much junk.

If you cut your food into small pieces and spread them out on your plate, you can eat less and potentially lose weight, experts claim.

This is because portion size, not satiety, determines how much people eat. So if you think you’re eating more, according to the scientists, it can curb overeating.

Researchers in China say chopping food up into small pieces and spreading them out on a plate may be another way to lose weight

Researchers in China say chopping food up into small pieces and spreading them out on a plate may be another way to lose weight

The theory was tested on a few dozen volunteers who were shown pictures of the same amount of chocolate and in different layouts.

Chocolate was either held together, like a bar, or separated by gaps.

Most participants were convinced that they saw more chocolate when it was in many pieces, the results showed.

Researchers at Shaanxi Normal University in Xi’an say their findings could offer advice to reduce the risk of overeating.

The results provide “practical guidance for inducing less consumption” to reduce the risk of people unknowingly eating larger portions, the team added.

WHAT SHOULD A BALANCED DIET LOOK LIKE?

Meals should be based on potatoes, bread, rice, pasta or other starchy carbohydrates, ideally whole grain, according to the NHS

Meals should be based on potatoes, bread, rice, pasta or other starchy carbohydrates, ideally whole grain, according to the NHS

• Eat at least five servings of varied fruit and vegetables daily. All fresh, frozen, dried and canned fruits and vegetables count

• Base meals based on potatoes, bread, rice, pasta or other starchy carbohydrates, ideally whole grains

• Consume 30g of fiber daily. That equates to the following meal: Five servings of fruit and vegetables, two whole-wheat biscuits, two thick slices of whole-wheat bread, and a large baked potato with its skin on

• Have some dairy products or dairy alternatives (like soy drinks) and choose lower-fat, lower-sugar options

• Eat some beans, legumes, fish, eggs, meat and other proteins (including two servings of fish per week, one of which should be oily).

• Choose unsaturated oils and spreads and consume them in small amounts

• Drink six to eight cups/glasses of water daily

• Adults should consume less than 6g of salt and 20g of saturated fat for women or 30g for men per day

Source: NHS Eatwell Guide

It works on a similar logic to the infamous “red plate” trick devised by an Oxford University professor who champions “gastrophysics”.

according to dr Charles Spence, red plates set off a danger signal that subconsciously tempts us to eat less.

Since it was hailed as a quirky weight loss tip over a decade ago, serving meals on a red plate has become one of the most common “tricks” peddled online.

For the most recent study, published in the journal Food Quality and Preference, experts recruited 34 participants with an average age of 20.

You looked at 60 pictures of chocolate.

The images showed ten different amounts of the candy, ranging from around 60g to 200g, but cut into varying numbers of pieces.

For example, there were six images of 100g chocolate divided into nine to 16 pieces.

After cutting, the chocolate was either held together – similar to the original bar – or spread out with a few centimeters between each piece.

Participants then guess the amount of chocolate in each picture.

The results showed that they believed 16 bars of chocolate was a larger serving than 9 bars of chocolate – even if both weighed 100g.

“A larger piece count increases the perception of overall serving size,” the team said.

This may be due to a theory that people judge quantities solely by how many there are, neglecting other aspects such as weight.

It causes people to determine serving size based only on the “unit number,” the team said.

Those who completed the tests also thought they would see more chocolate if each piece was spread out a few inches on a plate – rather than resembling like a bar.

“When units are separated, more portion size is perceived overall than collected,” the team confirmed.

This could be due to a phenomenon called “contour integration,” which causes people to integrate the white space on the plate around the gaps in the chocolate as part of the bar, they suggested.

It works on a similar logic to the infamous “red plate” trick devised by an Oxford University professor who champions “gastrophysics”.  according to dr  Charles Spence, red plates set off a danger signal that subconsciously tempts us to eat less

It works on a similar logic to the infamous “red plate” trick devised by an Oxford University professor who champions “gastrophysics”. according to dr Charles Spence, red plates set off a danger signal that subconsciously tempts us to eat less

Researchers concluded that people can better understand that when food is broken down into smaller pieces, they eat more – making it easier to avoid overeating.

Overeating over time leads to weight gain, obesity and chronic disease.

An unhealthy weight increases the risk of serious and life-threatening diseases such as type 2 diabetes, heart disease, some cancers and stroke.

Around two thirds of the over 16 year olds in England are overweight or obese, while one in three 10 and 11 year olds is obese.

Two-thirds of US adults are overweight or obese.

It is estimated that the obesity epidemic takes £6.1 billion from the NHS budget each year due to diseases and illnesses linked to people’s weight. The figure is set to rise to £9.7 billion a year by 2050 as the nation gets even fatter.

Why Eating Off a Red Plate Makes You Less Hungry: An Oxford Professor’s Amazing Tips on Making Food Taste Better

dr  Charles Spence, a professor at Oxford University who is championing a new science called gastrophysics, claims that all sorts of multisensory influences come into play when you eat - to such an extent that the food actually tastes different

dr Charles Spence, a professor at Oxford University who is championing a new science called gastrophysics, claims that all sorts of multisensory influences come into play when you eat – to such an extent that the food actually tastes different

We all know that fish and chips taste best when sitting on a harbor wall and looking out to sea.

And most of us would agree that music and lighting affect the overall enjoyment of a meal.

But did you know that when you’re dining with friends, your food tastes better if you order first?

Or that eating off a red plate is a great way to lose weight?

Or the heavier the cutlery, the more likely it is that you will find your food tasty?

dr Charles Spence, a professor at Oxford University who is championing a new science called gastrophysics, claims that all sorts of multisensory influences come into play when you eat – to such an extent that the food actually tastes different.

“Great chefs serve the mind almost as much as the palate—or at least they should,” says Dr. spence

In fact, the professor believes that more than half the pleasure of eating comes from surprise factors — and he has evidence to support his theory, documented in his book The Perfect Meal.

READ THE FULL STORY HERE.