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. 2019 May 17;11(5):1095. doi: 10.3390/nu11051095

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© 2019 by the authors.

Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).

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Portion-control tools used to explore the experiences of 29 individuals with obesity trying to manage their weight. (a) The set of plastic serving utensils included a serving spoon with capacity for 1 portion of starch (0.5 cup), a serving spoon for 1 portion of vegetables (0.5 cup cooked, 1 cup raw), and a serving spatula for 1 portion of protein (2.5 oz.), based on the USDA standards (source: HealthySteps™ [19]). (b) The crockery set included a 9-inch plate decorated with leaves depicting 3 sectors and labels to indicate food types (non-starchy vegetables, protein, and starch) in each sector; a crockery bowl with disguised marks for 0.5 cup, 1 cup, 1.5 cup; and a clear, tall glass with disguised marks for 4 oz. and 8 oz. (source: Precise Portions Nutrition Learning System [18]).