Background and objectives: The portion size of food is a determinant of energy intake, linking with obese traits.\nA healthy plate for portion control has recently been made in a Japanese style. The aim of the current study was to\nassess the efficacy of a lifestyle intervention program using the Japanese-style healthy plate on weight reduction in\noverweight and obese diabetic Japanese subjects.\nMethods: We randomized overweight and obese diabetic subjects (n = 19, 10 women) into an intervention group\nincluding educational classes on lifestyle modification incorporating the healthy plate (n = 10) or a waiting-list\ncontrol group (n = 9). The intervention period was three months, and the educational classes using the healthy\nplate were conducted monthly in a group session for the intervention group. The body weight, blood glycemic\nand metabolic measures, and psychosocial variables were measured at the baseline and after the 3-month intervention\nin both groups. The impression of the intervention was interviewed using a structured questionnaire.\nResults: There was one drop-out in the control group. No adverse events were reported in the groups. Subjects in the\nintervention group had a greater weight change from baseline to the end of the 3-month intervention period (-3.7 +/-\n2.5 [SD] kg in the intervention group vs. -0.1 +/- 1.4 kg in the control group, P = 0.002). Most subjects recorded that the\nuse of a healthy plate could be recommended to other people.\nConclusions: The lifestyle intervention program using the Japanese-style healthy plate, which was developed for portion\ncontrol, may effectively reduce body weight in overweight and obese diabetic subjects in Japan. Further studies\nare needed to establish the efficacy of this methodology on weight management
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