| HOME | HELP | FEEDBACK | SUBSCRIPTIONS | ARCHIVE | SEARCH | TABLE OF CONTENTS |
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RESEARCH AND PRACTICE |
The authors are with the Department of Nutrition and Food Studies, New York University, New York City.
Correspondence: Requests for reprints should be sent to Lisa R. Young, PhD, RD, Department of Nutrition and Food Studies, New York University, 35 W 4th St, 10th Floor, New York, NY 10012-1172 (e-mail: lisa.young{at}nyu.edu).
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ABSTRACT |
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 TOP ABSTRACT INTRODUCTIONMETHODSRESULTSDISCUSSIONReferences |
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Objectives. Because larger food portions could be contributing to the increasing prevalence of overweight and obesity, this study was designed to weigh samples of marketplace foods, identify historical changes in the sizes of those foods, and compare current portions with federal standards.
Methods. We obtained information about current portions from manufacturers or from direct weighing; we obtained information about past portions from manufacturers or contemporary publications.
Results. Marketplace food portions have increased in size and now exceed federal standards. Portion sizes began to grow in the 1970s, rose sharply in the 1980s, and have continued in parallel with increasing body weights.
Conclusions. Because energy content increases with portion size, educational and other public health efforts to address obesity should focus on the need for people to consume smaller portions.
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INTRODUCTION |
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TOPABSTRACTINTRODUCTIONMETHODSRESULTSDISCUSSIONReferences |
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At issue is the cause of this increase. An obvious suggestion is food consumed outside the home, which accounted for 34% of the food budget in 19709 but 47% by the late 1990s.10 Another possibility is the size of food portions. Many observations hint that out-of-home portion sizes are increasing.11 Larger portions not only contain more energy but also encourage people to eat more,12–14 making it more difficult to balance static levels of physical activity. Although federal dietary advice is to choose "sensible portions,"15 these portions are not defined except by US Department of Agriculture (USDA) standards given in the food guide pyramid16 and US Food and Drug Administration (FDA) standards for food labels.17 Both agencies base standards, in part, on information reported in dietary intake surveys,18,19 but the standards appear to be smaller than marketplace portions. Because such discrepancies may confuse people who are attempting to follow dietary advice20 and because little information is available on the current sizes of marketplace portions, we measured and compared food weights with those offered in the past and with USDA and FDA standards.
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METHODS |
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TOPABSTRACTINTRODUCTIONMETHODSRESULTSDISCUSSIONReferences |
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RESULTS |
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TOPABSTRACTINTRODUCTIONMETHODSRESULTSDISCUSSIONReferences |
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displays the percentage difference between measured and standard portion sizes. The largest excess over USDA standards (700%) occurred in the cookie category, but cooked pasta, muffins, steaks, and bagels exceeded USDA standards by 480%, 333%, 224%, and 195%, respectively. Our data indicate that the sizes of current marketplace foods almost universally exceed the sizes of those offered in the past. When foods such as beer and chocolate bars were introduced, they generally appeared in just 1 size, which was smaller than or equal to the smallest size currently available.26,.27 This observation also holds for french fries, hamburgers, and soda, for which current sizes are 2 to 5 times larger than the originals.25
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Of interest is when portion sizes increased. We identified 181 products for which we were able to obtain dates of introduction. As shown in Figure 2, our data suggest that the trend toward larger portion sizes began in the 1970s; portion sizes increased sharply in the 1980s and have continued to increase.
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DISCUSSION |
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TOPABSTRACTINTRODUCTIONMETHODSRESULTSDISCUSSIONReferences |
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Obviously, larger portions provide more calories. A 2.1-oz Butterfingers candy bar contains 270 kcal, whereas the 5.0-oz "Beast" supplies 680 kcal. The 7-Eleven Double Gulp, a 64-oz soda, contains nearly 800 kcal—an amount 10 times the size of a Coca-Cola when it was introduced40 and calorically equivalent to more than one third of the energy requirement of large segments of the population.41 Increased consumption of fast foods contributes to increased caloric intake;42 this problem could well be made worse by the "supersizing" of menu items.43 In the mid-1950s, McDonald's offered only 1 size of french fries; that size is now considered "Small" and is one third the weight of the largest size available in 2001. Today's "Large" weighs the same as the 1998 "Supersize," and the 2001 "Supersize" weighs nearly an ounce more. Since 1999, a McDonald's "Supersize" soda is nearly one third larger than the "Large." Notably, the sizes of chain fast-food portions in Europe are smaller than those in the United States. McDonald's "Extra Large" soda portions in London, Rome, and Dublin weigh the same as the US "Large." In 1998–1999, the largest order of french fries in the United States contained 610 calories,44 whereas the largest size in the United Kingdom contained 446 calories.45
The trend toward larger portion sizes has occurred in parallel with other increases—in the availability of energy in the US food supply, in dietary intake of energy, and in the prevalence of overweight and obesity. Although parallel trends suggest a causal relationship, they also could reflect some external factor that affects these indicators, such as a decrease in energy expenditure that is too small to be measured by current methods for assessing activity levels.
Overall, our survey found that marketplace food portions are consistently larger than they were in the past as well as considerably larger than federal standard portion sizes. These observations suggest a need for greater attention to food portion size as a factor in energy intake and weight management. A recent survey reports that Americans tend to ignore serving size when they are attempting to maintain body weight.46 Health authorities call for reducing the prevalence of overweight among Americans47 and for public health approaches for doing so.48 Public health efforts to explain the relationship of portion size to caloric intake, weight gain, and health might be helpful, as would efforts by federal agencies to make serving size definitions more consistent and comprehensible. The USDA has issued a statement that recognizes the gap between standard servings and typical portions49 and could follow it with guidance materials. Portion size affects caloric balance, and educational and other public health programs are needed to address the effects of current food trends.
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Acknowledgments |
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The study was supported in part by a scholarship from New York University's Department of Nutrition and Food Studies and a Dean's Grant for Student Research from the New York University School of Education.
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Footnotes |
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Accepted for publication June 3, 2001.
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References |
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TOPABSTRACTINTRODUCTIONMETHODSRESULTSDISCUSSIONReferences |
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R. D. Mattes Ready-to-eat Cereal Used as a Meal Replacement Promotes Weight Loss in Humans J. Am. Coll. Nutr., December 1, 2002; 21(6): 570 - 577. [Abstract] [Full Text] [PDF]
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M. A. McCrory, V. M.M. Suen, and S. B. Roberts Biobehavioral Influences on Energy Intake and Adult Weight Gain J. Nutr., December 1, 2002; 132(12): 3830S - 3834. [Abstract] [Full Text] [PDF]
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L. A. Chamberlin, S. N. Sherman, A. Jain, S. W. Powers, and R. C. Whitaker The Challenge of Preventing and Treating Obesity in Low-Income, Preschool Children: Perceptions of WIC Health Care Professionals Arch Pediatr Adolesc Med, July 1, 2002; 156(7): 662 - 668. [Abstract] [Full Text] [PDF]
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