The other day I was gazing at some little tiny glasses in my dad's cupboard. What on earth would we ever use those for? With a little shock, I realized that they were the standard size for a restaurant serving of fresh juice thirty years ago: 4 ounces (130 ml).
The 6-ounce bottles of soft drinks are quaint and curious now, when a "small" serving is 32 ounces and a "Big Gulp" is 72. A Starbucks "short" coffee is 8 ounces, their medium or "tall" is 12, their large or "grande" is 16, and their extra large is 20. That's not bad for black coffee, but with milk, sugar, and whipped cream a single drink can easily supply 600 (kilo)calories.
A little bag of potato chips has nutritional information per serving. Somewhere the label also mentions that a bag is two servings!
When I was growing up a pound of pasta served four. Now we think it serves two.
A recent study shows that students asked to dish up servings of food give themselves 30 – 40% more than students of 20 years ago. Watch a movie filmed during or after World War II. Notice how slender everyone is? We are not only prosperous and off rations. We're also spoiled by restaurants that can charge more for a larger serving and earn more per customer without changing their labour or other overhead. Food for thought, indeed!
Hands up everyone who knows that a bagel is three servings of starch? That six soda crackers are one serving? Food manufacturers depend on us thoughtlessly eating tiny candies one after another without noticing how they add up. In their view it's war—war for the limited space in your stomach. The only way to fight it is by becoming aware and by learning what builds health and what doesn't.
Labels: health, nutrition, obesity, science