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The Great Ideas Weight Plate

(As seen on A Current Affair)

The level of obesity in Australia had doubled in the past 20 years and the incidence of diabetes has followed this trend.

This is as a result of marketing increased portion sizes. We as consumers also value large portion sizes because they appear to be value for money. Cupcakes or muffins are an ideal example. This picture shows a cupcake the size available 20 years ago, which contained approximately 140cals (590kj) . This amount is appropriate as a snack. The muffin shown on the right contains approx 1000 calories which is approximately two main meals. The muffin is usually served with cream and a cappuccino making it equivalent to a complete day’s calorie intake.

Companies want the consumer to eat more of their product, find it easier on the supermarket shelves and encourage meal upgrades which will provide 50% more food for only 16% increase in cost.

There is a wealth of valuable research to prove that the more food we put on our plates, the more we will eat and the larger portions are no more satisfying. The research also proves the larger the plate, the larger the spoon or the larger the serving bowl, combined with the greater variety of food on offer, the more we eat.

People want guidance and realistic help to improve their eating and this plate is the most practical tool to help balance correct portions for the evening meal.

The Weight Plate was developed by dietitian Amanda Clark, to address the three main issues which contribute to excess weight.

1. Portion size. Amanda believes that ever increasing portion sizes are the major contributor to our obesity epidemic. When food is served to fill the base of the plate, and to a depth of 2cm, this plate serves the ideal quantity for adults aiming to lose weight.
2. Meal composition. In a world of low carbohydrate, high protein, low fat, high fibre diets, it can be confusing to know what to have for dinner. Amanda encourages use of a broad variety of foods to result in a balanced intake. The plate delineates what proportion of your plate should be taken up by protein foods, carbohydrates and vegetables and an accompanying booklet describes ideal choices. The carbohydrate portion of the meal should take up ¼ of the plate, and is best focused on low glycemic index choices.
3. Conscious Eating. Many people describe themselves as liking food too much, but often don’t seek adequate enjoyment from their intake. The border of the plate prompts you to take note of all the aspects of every mouthful, slow down your eating to reach satisfaction from a different perspective other than just filling the capacity of your stomach.

Amanda Clark, Dietitian
Bsc. Grad. Dip. Nut. Adv. APD. FOPATS

ABOUT THE AUTHOR

Amanda Clark is an Advanced Accredited Practising Dietitian with a busy Gold Coast practice. Amanda won the Dietitian’s Association President’s Award for Innovation in 2006. Her practice thrives on her practical explanation of scientific and medical concepts and her realistic advice. She also runs a nutrition resource website, stocking only the most credible of nutrition texts, cookbooks and tools for a healthy lifestyle.

Contact Great Ideas in Nutrition

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