This article has been retracted. See Notice of Retraction.
Background: Obesity has been associated with the expanding portion sizes of away-from-home foods (1). Although portion size norms and calorie density have increased outside the home, they could also have a parallel or referred impact on serving sizes in the home (2, 3). Cookbook recipes might provide a longitudinal gauge of how serving sizes and calorie density have changed inside homes. One cookbook, The Joy of Cooking, has been updated approximately every 10 years since 1936 (4) and could provide a glimpse into the changing norms of U.S. food preparation and ...
References
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Wansink B ,van Ittersum K . Portion size me: downsizing our consumption norms. J Am Diet Assoc. 2007;107:1103-6. [PMID: 17604738] CrossrefMedlineGoogle Scholar - 3.
Smiciklas-Wright H ,Mitchell DC ,Mickle SJ ,Goldman JD ,Cook A . Foods commonly eaten in the United States, 1989-1991 and 1994-1996: are portion sizes changing? J Am Diet Assoc. 2003;103:41-7. [PMID: 12525792] CrossrefMedlineGoogle Scholar - 4. Rombauer IS, Becker MR, Becker E, eds. The Joy of Cooking. New York: Bobbs-Merrill; 1936, 1946, 1951, 1963, 1975; New York: Scribner; 1997, 2006. Google Scholar
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Author, Article, and Disclosure Information
Brian Wansink,
From Cornell University, Ithaca, NY 14853, and New Mexico State University, Las Cruces, NM, 88003.
This article has been retracted. See Notice of Retraction.
Disclosures: None disclosed.
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