Portion control is a clinically proven weight loss strategy by consuming low energy density food or controlling the portion sizes of high energy density food. The reality is Portion Control is difficult given the available tools today. There disagreements on measure units (ie what is a cup/piece).

We believe the key of sustainable portion control practice is by using tools like the Pocket Smart Food Scale – a small portable tool that takes out the guess work of food energy density and gives access to a vast food database of whole and prepackaged food. The solution offer immediate feedback and influence people perception on what is the appropriate portion right away.

Already we are seeing the effect on how the users of the pocket smart food scale are reducing the quantity consumed (particularly on snacks) as they become aware of food energy density based on the food weight, volume observation and nutritional values using the Smart Chef app. And the portion reduction occurs immediately followed by a 2~3 weeks period of constant reduction before reaching a steady portion.

With this encouraging result, we are eager to see how we can improve the Smart Chef solution to starting making positive influence on people’s food consumption at dining tables.

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References:
"Dietary strategies for weight management."  2012;73:37-48. doi: 10.1159/000341285. Epub 2012 Oct 29.
"What is the role of portion control in weight management?" Int J Obes (Lond). 2014 Jul; 38(Suppl 1): S1–S8.Published online 2014 Jul 25. doi:  10.1038/ijo.2014.82
"The influence of food portion size and energy density on energy intake: implications for weight management.​" 2005 Jul;82(1 Suppl):236S-241S.
"What is eaten when all of the foods at a meal are served in large portions?"  2016 Apr 1;99:1-9. doi: 10.1016/j.appet.2016.01.001. Epub 2016 Jan 5.
"Estimating food portions. Influence of unit number, meal type and energy density."  2013 Dec;71:95-103. doi: 10.1016/j.appet.2013.07.012. Epub 2013 Aug 8.
"Portion sizes and the obesity epidemic."  2005 Apr;135(4):905-9.​