TY - JOUR
T1 - Mitigating the health risks of dining out
T2 - The need for standardized portion sizes in restaurants
AU - Cohen, Deborah A.
AU - Story, Mary
PY - 2014/4
Y1 - 2014/4
N2 - Because restaurants routinely serve food with more calories than people need, dining out represents a risk factor for overweight, obesity, and other diet-related chronic diseases. Most people lack the capacity to judge the caloric content of food and there is limited evidence that people make use of calorie-labeling information when it is available. Standardized portion sizes would not preclude people from eating as much as they want, but would make the amount they are getting fully transparent. We describe the potential benefits and means of implementing a systemof standardized portion sizes that might facilitate a healthier diet among the US population.
AB - Because restaurants routinely serve food with more calories than people need, dining out represents a risk factor for overweight, obesity, and other diet-related chronic diseases. Most people lack the capacity to judge the caloric content of food and there is limited evidence that people make use of calorie-labeling information when it is available. Standardized portion sizes would not preclude people from eating as much as they want, but would make the amount they are getting fully transparent. We describe the potential benefits and means of implementing a systemof standardized portion sizes that might facilitate a healthier diet among the US population.
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U2 - 10.2105/AJPH.2013.301692
DO - 10.2105/AJPH.2013.301692
M3 - Review article
C2 - 24524513
AN - SCOPUS:84896505608
SN - 0090-0036
VL - 104
SP - 586
EP - 590
JO - American journal of public health
JF - American journal of public health
IS - 4
ER -