In house education for Currumbin Clinic nursing staff on the Perfect Meals for Patients Program within the hospital. This program aims to help control weight in a light psych clinic through opt in portion control measures.

1. +
Currumbin Clinic – Perfect
Meals for patients
Amanda Clark, ( Adv APD) Senior Dietitian,
Great Ideas in Nutrition, www.greatideas.net.au

2. +
Australians are getting fatter at a more rapid rate than most other
countries- note the steep er curve and the projections to the year
2020
Source: Obesity and The Economics of Prevention, OECD, 2010.

3. +
Here we are in 2014

4. +
Possible Reasons
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Busier lives
Technology – less exercise
Stress
Lack of sleep
Food advertising
Increasing portion size
Metabolic changes
Food processing

5. + Weight Gain & Psychotropic
Medications
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Common side effect
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Poorly understood
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Leads to poorer self esteem
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Common reason for discontinuation of
treatment

6. + Research shows this can be
limited
Strategies focus on increased exercise and
decreased caloric intake.
A survey of Currumbin Clinic inpatients in
2007 indicated that 73% experienced
unwanted weight gain during their stay

7. + Possible ways to address
this:
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High Protein diets
Low Fat diets
Carbohydrate restriction
Low Calorie diets
Energy Density
Portion control
Behavioural approaches
Meal replacements
Exercise

8. +
Portion control
The approach chosen for Currumbin Clinic
inpatients is portion control. This approach allows
inpatients to still eat the foods they enjoy but
provides guidance on the correct portion sizes for
weight loss. This method places the least onus on
patients and makes weight control simpler and
easy for patients to understand and achieve.

9. +
Portion Control
This is an example of how portion sizes have changed in the
past 20 years. The small coffee on the right is an example of
the standard serving size 20 years ago and provides up to 85
cals as a water based instant coffee with 2 sugars and whole
milk.. Today serving sizes have ballooned, the picture on the
left is a Star Bucks Grande at a whopping 480 Cals and 470ml.

10. +
Portion Control – potato chips
The serving of chips on the left is an example of the standard serving
size 20 years ago at 30g (150 cals)
Today 50g (250Cals) and 100g (500 Cals) packets are marketed as a
single serving size.

11. +
Cupcakes/muffins
The cupcake on the left is a standard serving size 20 years ago
providing 140 cals.
Today portion sizes are much larger, the picture on the right is a Texas
muffin providing approx 1000 cals!

12. +
Bigger Serves = Bigger
Bodies
Eating larger portion sizes regularly can lead to unwanted weight gain.
The picture on the right is a picture of a Super Sized McDonalds fries in
2003 compared to the largest serving size in Australia at the time. The
movie Super Size Me altered the plans to introduce this serving to the
Australian market in 2004.

13. +
Recipes, plates & bowls
It’s not just processed foods that have increased in portion size. Today
recipe books provide larger serving sizes. Plates, cups, bowls and
serving spoons are larger – research has shown that eating from larger
plates, bowls and using serving spoons can cause us to serve and eat
bigger portions without being aware.

14. +
Energy Needs

To maintain weight the average women needs 1800
Cals ( 7600kJ) per day
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To maintain weight the average man needs 2200 Cals
(9250kJ) per day
 To
achieve a weight loss of ½ a kg of body fat per
week, a calorie deficit of 500 cals is needed

15. +
Calorie Requirements
These are the calorie requirements for men and women to lose or maintain
weight. We recommend 1300 calories per day for women and 1600 calories
per day for men for weight loss. The second table demonstrates the calories
needed in each meal and snack to achieve the desired total calories. (Ref:
Portion Perfection – A visual weight control plan 2014)

16. +
Portion Perfection Plate
The Portion Perfection Plate was introduced to Currumbin clinic in 2008. The
plate has 3 main messages:
1.
Nutritional Balance
The correct balance of carbs,
protein and vegetables for
healthy brain function.
2.
Portion Control
Eating meals and snacks in the
correct portion sizes for weight
control
3.
Conscious Eating
Being mindful of what you are
eating. The words around the
outside of the plate guide this
process.

17. +
Resources
The food, mood and exercise diary was introduced in 2010 and is used in
patient group education sessions from dietitians and psychologists. The diary
encourages patients to choose 1 change to focus on per week and to
monitor their progress in the diary.

18. +
Serving Sizes
This is an example of how meals are
portioned. The first meal is an
example of a 350 cal serving size –
the serving size for women wanting to
lose weight. The meal is served within
the rim of the plate.
The second picture is an example of
a 450cal serving size – the size for
women to maintain weight, and for
men to lose weight. The meal is
served to the words on the rim of the
plate.

19. +
Mid meals
These are examples of 100cal snacks served at mid meals.
Inpatients should aim for:
• 1 snack per mid meal for weight loss
• 2 snacks per mid meal for weight maintenance
• 3 snacks per mid meal for weight gain

20. +
Quality Control
Kitchen staff monitor portion sizes to ensure quality control and the
correct serving sizes.

21. +
Chefs or Patients Plate Meals
according to the plate guide.

22. +
Patient Guides
Information on the program appears in the Patient
Information Manual, on posters and also in a
brochure in the servery.

23. +
Results
Since 2007 the Perfect Meals for Patients
Program has reduced unwanted weight gain
during patient stay from 73% to 35%!

24. +
Then what?
Patients wishing to continue the program at home can
purchase the Portion Perfection book, plate and bowl at
Currumbin clinic. The book provides further information and
examples of the correct portion sizes of meals and snacks.

25. +
Feedback
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How can you encourage patients to
opt in to the program?
What benefits are there for you?
Questions, Suggestions and
Comments?
Please provide your feedback to
info@greatideas.net.au to demonstrate your
understanding of this module