Table 3.
Studies reporting the use of portion control plate for weight loss interventions and type 2 diabetes education.
| First Author, Year, Country | Target Population | Study Design, Risk of Bias | Description of Portion Control Plate | Key Findings |
|---|---|---|---|---|
| Almiron-Roig, 2016 [43] UK (Phase 2) |
Adults with obesity | RCT-Crossover, High |
Guided calibrated crockery set: guided bowl, guided glass, and 3D 23 cm guided plate (three sectors: 1/2 non-starchy vegetables, 1/4 protein, 1/4 plate starch). | Both portion control tools led to significant weight loss and positive dietary behaviours (↑ raw and cooked vegetables, ↓ potatoes and chips) among obese population. Tool type did not show a significant difference on outcome measures. |
| Almiron-Roig, 2019 [61] UK |
Adults with obesity | Qualitative, High |
Guided calibrated crockery set: guided bowl, guided glass, and 3D 23 cm guided plate (three sectors: 1/2 non-starchy vegetables, 1/4 protein, 1/4 plate starch). | Strong educational benefits were clearly identified: learned appropriate portion sizes, became aware of difference between habitual portions and recommended ones, useful visual aid to compare portions against. |
| Edens, 2013 [53] USA |
Adults with T2DM | Quasi-experimental, High |
3D Idaho plate method (IPM): a meal-planning education program for T2DM consumers, including a colourful-illustrated foam placemat (1/2 plate vegetables, 1/4 plate bread/starch/grain, 1/4 plate meat/protein). | The IPM was frequently used in meal planning for all meals, leading to ↑ FV and milk, ↓ high-fat energy dense foods (fried potatoes, French fries, margarine or butter, hotdog. |
| Huber, 2015 [41] USA |
Adults with obesity | RCT, Low |
3D Portion control plate: a clear glass plate with black print dividing it into three sections (1/2 ‘vegetables’, 1/4 ‘fish, lean meat, chicken, nuts’, 1/4 ‘potatoes, pasta, rice, beans and wholegrains’). | Participants in intervention group (tele-coaching and portion control plate) had a significant weight loss at 3 months (compared to baseline), but this difference was not significant at 6 months. |
| Kesman, 2011 [42] USA |
Adults with obesity | RCT, Low |
3D Portion control plate: clear glass plate with black print dividing it into three sections (1/2 ‘vegetables’, 1/4 ‘fish, lean meat, chicken, nuts’, 1/4 ‘potatoes, pasta, rice, beans and wholegrains’). | Participants in the intervention group (dietary counselling and portion control plate) had a more significant weight reduction at 3 months compared to those in the control group; this difference was not significant at 6 months. |
| Kline 2007 [48] Canada |
People with obesity | RCT, High |
3D Diet plate: commercially available dinner plate with tape-partitioned sections for carbohydrates, proteins, and sauces, remainder of the plate for vegetables, plus a breakfast bowl. | Participants in the intervention group lost significantly more weight and had a significantly greater decrease in non-HDL lipoprotein than control group. A greater proportion of intervention group participants required a decrease in hypoglycaemic medication/had a significant decrease in daily insulin dose use at 6 months. |
FV = fruits and vegetables.