1. Portion Distortion

2. Our National Plate Plate sizes have actually increased Portion sizes have also increased, both in restaurants and at supermarkets

3. What’s Our Food Environment? At the supermarket - food costs go down with increased size Costs are actually higher with smaller portions At restaurants - buffets offer lots of food at modest prices Look at some of the changes in some common food portions!!

4. Bagel 20 years ago 3-inch diameter 140 calories 350 calories Source: National Heart, Lung and Blood Institute Today

5. Cheeseburger 20 years ago Today 333 Calories590 Calories Source: National Heart, Lung and Blood Institute

6. 20 years agoToday Spaghetti and Meatballs 1 cup spaghetti with sauce and 3 small meatballs 500 calories 1,025 calories Source: National Heart, Lung and Blood Institute

7. Today20 years ago French Fries 2.4 ounces 210 calories 610 calories Source: National Heart, Lung and Blood Institute

8. 320 calories 20 years ago Today 820 calories Turkey Sandwich Source: National Heart, Lung and Blood Institute

9. Portion Distortion We tend to eat what is in front of us!

10. Pick Your Portions 1 serving meat - size of your palm (woman) or the size of a deck of cards 1 serving fruit - size of a tennis ball 1 serving vegetables - one ice cream scoop baked potato - size of a bar of soap 1 cup pasta - size of your fist ½ cup rice - size of a cupcake wrapper ½ bagel, biscuit - size of 6 ounce can of tuna 1 muffin - size of a standard light bulb 1 teaspoon - size of a quarter, thumb tip 2 tablespoons - size of 2 tea bags

11. 1,420 calories 107 grams of fat Monster Burger

12. How Do Your Portions Measure Up?

13. Mention or display of a trademark, propriety product, or firm in text or graphics does not constitute an endorsement and does not imply approval to the exclusion of other suitable products or firms. Stock images by 123rf.com Janet Tietyen, Ph.D., R.D., L.D. Extension Specialist for Food and Nutrition Associate Professor Department of Nutrition and Food Science School of Human Environmental Sciences May 2008 Copyright ©2012 for materials developed by University of Kentucky Cooperative Extension. This publication may be reproduced in portions or its entirety for educational or nonprofit purposes only. Permitted users shall give credit to the author(s) and include this copyright notice. Educational programs of Kentucky Cooperative Extension serve all people regardless of race, color, age, sex, religion, disability, or national origin.