Foods commonly eaten in the United States, 1989-1991 and 1994-1996: Are portion sizes changing?☆
Section snippets
Sample
Estimates of portion sizes were based on intakes by individuals aged 2 years and older who provided all requested days of dietary intake information for the CSFII 1989-1991 and CSFII 1994-1996. For CSFII 1989-1991, intakes were collected on three consecutive days, with a 24-hour recall on the first day followed by day 2 and day 3 records. For CSFII 1994-1996, two nonconsecutive 24-hour recalls were collected 3 to 10 days apart, not on the same day of the week. The surveys have been described in
Results
Significant differences in portion sizes (ie, amounts consumed per eating occasion) were reported in 1989-1991 and 1994-1996 for about one third of the 107 foods/food types that were examined. Foods with significantly different portion sizes are shown in both Table 1 and Table 2. Table 1 presents data on portion sizes consumed by the total population 2 years of age and older. Table 2 presents data by age and sex groups to see whether differences in amounts consumed were consistent across the
Discussion
The purpose of this report was to compare the quantities of portion sizes of commonly eaten foods reported in CSFII 1989-1991 and 1994-1996. Several public health and food marketing trends provide a strong argument for examining trends in portion sizes over time. A major public health concern is the increasing prevalence of overweight in the United States [31], [32], [33]. Several investigators have shown that food portion sizes are positively related to energy intake in children and adults [13]
Applications
■Portion size data available from national surveys are widely used for formation of public policy for counseling and dietary guidance of individuals. The findings in this study indicate that portion sizes have changed in recent years for many commonly eaten foods. Some of the changes can adversely affect nutritional well-being and public health of Americans. Some of the changes reflect a marketplace that promotes larger portions. The challenge to dietitians and other healthcare providers is to
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This work was funded by a Cooperative Agreement (58-1235-8-088) between the Pennsylvania State University and Agricultural Research Service, United States Department of Agriculture.