| Mitigating the health risks of dining out: the need for standardized portion sizes in restaurants. | |
MedLine Citation:
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PMID: 24524513 Owner: NLM Status: MEDLINE |
Abstract/OtherAbstract:
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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 system of standardized portion sizes that might facilitate a healthier diet among the US population. |
Authors:
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Deborah A Cohen; Mary Story |
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Publication Detail:
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Type: Journal Article; Research Support, N.I.H., Extramural Date: 2014-02-13 |
Journal Detail:
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Title: American journal of public health Volume: 104 ISSN: 1541-0048 ISO Abbreviation: Am J Public Health Publication Date: 2014 Apr |
Date Detail:
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Created Date: 2014-03-13 Completed Date: 2014-05-12 Revised Date: 2014-10-07 |
Medline Journal Info:
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Nlm Unique ID: 1254074 Medline TA: Am J Public Health Country: United States |
Other Details:
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Languages: eng Pagination: 586-90 Citation Subset: AIM; IM |
Export Citation:
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APA/MLA Format Download EndNote Download BibTex |
| MeSH Terms | |
Descriptor/Qualifier:
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Food
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economics,
standards Food Industry / standards Food Labeling Humans Obesity / etiology, prevention & control Restaurants / economics, standards* Risk Factors United States |
| Grant Support | |
ID/Acronym/Agency:
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R21 HL114112/HL/NHLBI NIH HHS; R21HL114112/HL/NHLBI NIH HHS |
| Comments/Corrections | |
From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine
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