Smaller portions suggested as solution to obesity

Coffee Dot owner Keely McGlynn slices a modest portion of cake for Errol Sharp (left, front),...
Coffee Dot owner Keely McGlynn slices a modest portion of cake for Errol Sharp (left, front), while (from left) Jo Norton, Steve Walker, Kiri Sharp and Dr Kirsten Coppell look on. Photo by Gerard O'Brien.

A small solution to a big problem was served up yesterday at a Port Chalmers cafe, where food is served in modest proportions.

University of Otago diabetes and obesity researchers looked on approvingly as Coffee Dot owner Keely McGlynn demonstrated the cafe's modest portion sizes.

Researchers organised the visit to highlight the importance of portion size before World Diabetes Day tomorrow.

In New Zealand, 7% of adults have diabetes and about 25% are pre-diabetic.

Ms McGlynn told the Otago Daily Times she initially chose to serve small portions because the cafe's focus was coffee rather than food, and the premises were small.

''I didn't want to serve gigantic cakes in a tiny shop.''

Customers had said they liked the small sizes, she said.

New Chalmers Community Board chairman Steve Walker was at the portion size event and said he expected ''flak'' at the community board meeting today, as he has decided to remove biscuits and fruit juice from meetings. The refreshments were unnecessary at meetings, he said.

University of Otago senior research fellow Dr Kirsten Coppell, who is based at the Edgar National Centre for Diabetes and Obesity Research, said smaller portion sizes were part of the solution to the diabetes and obesity epidemic.

It was possible to eat high calorie food and maintain a healthy weight by controlling portion size. Public health campaigns needed to go beyond advice to eat healthy food, and teach people how to eat treat food, she said.

''When I was learning how to cook, the muffin trays were quite little and now if you go and buy a muffin they're huge.''

Food outlets had a social responsibility role in promoting healthy portion sizes, she believed.

Hospitality Association of New Zealand Otago branch president Mark Scully, contacted for comment, said it was not up to the industry to start telling people what or how much to eat.

Due to customer demand, the industry was moving towards healthier food, rather than smaller portions.

''I'm not so sure that consumers are necessarily looking for smaller portions yet.''

Serving smaller portions did not necessarily mean outlets charged customers a lot less, as there were fixed overheads. Healthier food also often meant more expensive ingredients, Mr Scully said.

World Diabetes Day is being marked in central Dunedin tomorrow with public events. In the Octagon, there would be a series of activities, including a Zumba dance routine. A diabetes forum at the Dunedin Community Gallery would start at 1pm.

Several buildings in the Octagon have been lit with blue light at night this week to mark the occasion.

eileen.goodwin@odt.co.nz

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