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A serving size or portion size is the amount of a food or drink that is generally served. A distinction is made between a portion size as determined by an external agent, such as a food manufacturer, chef, or restaurant, and a "self selected portion size" in which an individual has control over the portion in a meal or snack. [ 1 ]
The USDA's first nutrition guidelines were published in 1894 by Dr. Wilbur Olin Atwater as a farmers' bulletin. [1] [2] In Atwater's 1904 publication titled Principles of Nutrition and Nutritive Value of Food, he advocated variety, proportionality and moderation; measuring calories; and an efficient, affordable diet that focused on nutrient-rich foods and less fat, sugar and starch.
MyPlate is the latest nutrition guide from the USDA. The USDA's first dietary guidelines were published in 1894 by Wilbur Olin Atwater as a farmers' bulletin. [4] Since then, the USDA has provided a variety of nutrition guides for the public, including the Basic 7 (1943–1956), the Basic Four (1956–1992), the Food Guide Pyramid (1992–2005), and MyPyramid (2005–2013).
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The double cheeseburger was offered as a promotional item in the 1950s and was added to the regular menu in 1965, though many McDonald's restaurants did not list it on their menu boards. An official variant is offered in the U.S. state of New Mexico, called the Green Chile Double Cheeseburger, topped with roasted green New Mexico chile peppers.
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Morgan Spurlock’s 2004 documentary “Super Size Me,” which chronicled what happened to his body after a 30-day diet restricted to McDonald’s food (let’s just say it wasn’t pretty), was ...
This led to negative health effects for consumers since soda contains large amounts of sugar. Serving sizes increased from 6-7 ounce containers in the 1950s to 12-ounce bottles, which oftentimes seemed to be the smallest serving size available a decade later. [2]