Why are portions in U.S. restaurants so big? Ask USA TODAY (2024)
Have you ever noticed that the food on your plate at a restaurant is a lot more than you can eat in one meal? It turns out that restaurants haven't always served so much food.
Following World War II, agricultural policy in the U.S. expanded. Farmers were able to grow food more cheaply by using fertilizer, pesticides and herbicides. In the 1970s, the government began subsidizing farmers to grow more food.
Over time, companies have increased their serving sizes to increase their profits, and we all caught on. Why have less when you can have more for only a little bit more money?
To hear reporter Elizabeth Weise explain the whole story behind increasing portions, watch the video below.
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Farmers were able to grow food more cheaply by using fertilizer, pesticides and herbicides. In the 1970s, the government began subsidizing farmers to grow more food. Over time, companies have increased their serving sizes to increase their profits, and we all caught on.
This is partly due to our taste, and partly due to our culture. In the U.S. our servings or quantity of food is much larger than in other countries like Europe or Asia. In countries like the UK or Japan, portion sizes differ as do the intakes of certain types of foods.
Profit margins for restaurants are slim due to a number of fixed costs including wages, rent, equipment, and utilities that must be paid despite the amount of customers served. Therefore, in order to increase profits, restaurants will justify a higher menu price with larger portions.
When companies discovered that it costs little more to produce a large versus a medium serving, “supersizing” took off as a lucrative practice. Although French fries are still wildly popular–the average American eats thirty pounds a year–research shows a trend away from the fat-laden staple.
France had the smallest portion size across all three foods. Combining portion sizes, equally weighted by gender and food, and using the French portion size as the base, Brazilian sizes were 21% larger, and American sizes were 13% larger. None of the gender-by-country interactions were significant.
Average dinner plates in the 1950's were 9” compared to todays 10 ½” or more. Our plates revert to the 9” portion size of the 1950's. The large rim makes the plate feel full with less on it. The general rule for how much water an individual should drink is 8x8, or 8 ounces 8 times a day.
- American Diet: Portion sizes in the U.S. are generally larger. Restaurants often serve oversized meals, and the culture of "more is better" is prevalent. - European Diet: European portion sizes are typically smaller. Meals emphasize quality over quantity, and there's a focus on savoring each bite.
This phenomenon is known as shrinkflation, and it has become increasingly prevalent in the food industry. According to the National Restaurant Association's 2022 State of the Restaurant Industry Report, 54% of restaurant owners reported having to reduce the size of their dishes in response to rising food costs.
According to the Dietary Guidelines for Americans, the average American diet consists of excess salt, saturated fat, refined grains, calories from solid fats and added sugars. Americans also eat fewer vegetables, fruits, whole grains, dairy products and oils than recommended.
The first great expansion of the country came with the Louisiana Purchase of 1803, which doubled the country's territory, although the southeastern border with Spanish Florida was the subject of much dispute until it and Spanish claims to the Oregon Country were ceded to the US in 1821.
The United States started as a frontier nation with abundant natural resources and room for expansion. The vast and sprawling land, full of natural resources, promised infinite possibilities. So much stuff, so few people.
Food is cheap in the US. Thus, in order to entice customers in to the restaurant, owners serve up large portions so people believe that they are getting good value. In many countries, food is much more expensive.
McDonald's is a global brand. Each of the 122 countries we operate in all have different needs, cultures and expectations. This means that portion sizes may vary between countries, as will menu items, interior restaurant designs and packaging.
According to daily calorie intake, Austria consumes more calories than any other country, followed by the United States. According to the Food and Agricultural Organization (FAO) Food Balance Sheets, food consumption refers to the available food for human consumption.
Larger Portion Sizes Contribute to U.S. Obesity Problem
(NU) - Food portions in America's restaurants have doubled or tripled over the last 20 years, a key factor that is contributing to a potentially devastating increase in obesity among children and adults.
- American Diet: Portion sizes in the U.S. are generally larger. Restaurants often serve oversized meals, and the culture of "more is better" is prevalent. - European Diet: European portion sizes are typically smaller. Meals emphasize quality over quantity, and there's a focus on savoring each bite.
The standards for current serving sizes were last updated in 1994 and are based on Nationwide Food Consumption Surveys from 1977-78 and 1987-88. According to the FDA, newer data shows that about 17 percent of these sizes no longer fit with American eating habits.
As a rule of thumb, Japanese dishes are smaller in portion. As a Japanese living in the US, I am often surprised when I eat at local restaurants because they serve large amount of rice with “bento box,” or use thick batter to make tonkatsu or tempura.
Introduction: My name is Margart Wisoky, I am a gorgeous, shiny, successful, beautiful, adventurous, excited, pleasant person who loves writing and wants to share my knowledge and understanding with you.
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