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The Contribution of Expanding Portion Sizes to the US Obesity Epidemic

Lisa R. Young, PhD, RD and Marion Nestle, PhD, MPH

The authors are with the Department of Nutrition and Food Studies, New York University, New York City.



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  		FIGURE 1 —Percentage difference between actual portion sizes of ready-to-eat prepared foods and standard US Department of Agriculture (USDA) and US Food and Drug Administration (FDA) portion sizes.

 


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  		FIGURE 2 —Introduction of new, larger portions, 1970–1999.

 




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