RESEARCH

What is the problem?

Obesity has increased dramatically over the last 20 years, particularly among children. Approximately one third of children and adolescents are considered to be obese or overweight, and approximately 80% of overweight adolescents will become obese adults. Increased obesity rates are associated with an 89 percent increase in spending between 1998 and 2006 on treatments for obesity-related diseases such as diabetes, heart disease and arthritis.

Why has it reached epidemic proportions?

At the most basic level, obesity is an energy imbalance. If you eat more calories than you burn, your body must store the excess as fat, and so you gain weight. Although increasing physical activity is one way to burn more calories, it is often difficult to exercise enough to account for the excess energy that is consumed. Not all portions are the same. By selecting larger portions of low-density foods (fruits, vegetables) and smaller portions of high-density (chips, cookies) foods, it is possible to cut back dramatically on the amount of calories consumed, and avoid weight gain.

RESULTS

Does it work?

In an experimental study led by researchers at Loyola University Chicago: (1) Youth dining on the Nutri-plate selected less food overall & selected more fruit. (2) Youth with higher BMIs made more healthy food choices when using the Nutri-plate as compared with the plain plate.

LINKS

A detailed overview of the experimental study and research findings. (Click here to download the PDF)

Download the peer-reviewed research article on the Nutri-plate (coming soon).

CLICK HERE for more websites that have information about obesity among youth.

DEVELOPMENT

How was the Nutri-plate developed?

The Nutri-plate was developed in collaboration with youth and families from the south side of Chicago with funding from the Consortium to Lower Obesity in Chicago Children (CLOCC). Using a focus group methodology, we sought input from youth about "what kind of plate you would want to eat on that would help you make healthy food choices?" Based on their responses, the product design professor created concept drawings of seven dining plates which the youth evaluated. Youths' input suggested that the plates should include simple yet colorful visual and textual information about healthy eating. Based on their feedback, these concept drawings were modified to produce a final concept drawing (i.e., Nutri-plate), which was manufactured and evaluated in an experimental study.