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A free report looking at how dietitians and nutritionists communicate to clients about portion sizes of food and drinks in therapeutic practice.
Provides:
- Findings from a survey of 100 dietitians and nutritionists
- Views on the most effective tools to communicate portion size
- Challenges faced by clients
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In 2009 IGD carried out an online survey with Dietitians and Nutritionists who give practical portion size guidance to patients/clients on a regular basis to seek their views on different aspects of portion size communication. The findings of the survey are detailed in this free report.
It includes views on:
- Effective tools for communicating portion size
- Foods and environments that are most challenging in terms of achieving appropriate portion size
- Factors that affect the ability of patients and clients to manage portion sizes of the foods they consume
This work was carried out as part of IGD’s programme on portion size communication. IGD’s Industry Nutrition Strategy Group (INSG) began in 2008 to look at how portion sizes are determined, both within the food industry and across other sectors including NGOs and healthcare professionals. A recommendation of the 2008 IGD report ‘Portion size: A review of existing approaches’ was that learnings from therapeutic practice should be used to help identify the most effective portion size tools and messages.
The report will be of interest to nutritionists and dietitians, and to those in food businesses involved in determining the portion sizes of foods and drinks, or communicating to consumers about food portion size.
Download your free copy below:
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