Patterns and trends in food portion sizes, 1977-1998.
BACKGROUND
While general consensus holds that food portion sizes are increasing, no empirical data have documented actual increases.


OBJECTIVE
To determine trends in food portion sizes consumed in the United States, by eating location and food source.


METHODS
Nationally representative data from the Nationwide Food Consumption Survey (1977-1978) and the Continuing Survey of Food Intake by Individuals (1989-1991, 1994-1996, and 1998). The sample consists of 63 380 individuals aged 2 years and older.


METHODS
For each survey year, average portion size consumed from specific food items (salty snacks, desserts, soft drinks, fruit drinks, french fries, hamburgers, cheeseburgers, pizza, and Mexican food) by eating location (home, restaurant, or fast food).


RESULTS
Portion sizes vary by food source, with the largest portions consumed at fast food establishments and the smallest at other restaurants. Between 1977 and 1996, food portion sizes increased both inside and outside the home for all categories except pizza. The energy intake and portion size of salty snacks increased by 93 kcal (from 1.0 to 1.6 oz [28.4 to 45.4 g]), soft drinks by 49 kcal (13.1 to 19.9 fl oz [387.4 to 588.4 mL]), hamburgers by 97 kcal (5.7 to 7.0 oz [161.6 to 198.4 g]), french fries by 68 kcal (3.1 to 3.6 oz [87.9 to 102.1 g]), and Mexican food by 133 kcal (6.3 to 8.0 oz [178.6 to 226.8 g]).


CONCLUSIONS
Portion sizes and energy intake for specific food types have increased markedly with greatest increases for food consumed at fast food establishments and in the home.
Nielsen
Samara Joy
SJ
Department of Nutrition, University of North Carolina at Chapel Hill, Chapel Hill, NC 27516, USA.
Popkin
Barry M
BM
D003625:Data Collection; D004435:Eating; D002149:Energy Intake; D005247:Feeding Behavior; D005502:Food; D019649:Food Industry / Q000639:trends*; D006801:Humans; D012147:Restaurants; D014481:United States