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Portion Size
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. Self-selected portion size is determined by several factors such as the palatability of a food and the extent to which it is expected to reduce hunger and to generate fullness (see expected satiety). Measurement Bulk products, such as sugar, generally have sizes in common units of measurement, such as the cup or tablespoon. Commonly divided products, such as pie or cake, have a serving size given in a fraction of the whole product (e.g. 1/8 cake). Products which are sliced beforehand or are bought in distinct, grouped units (e.g. olives), are listed in the approximate number of units corresponding to the reference amount. For example, if the referenc ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
ASC Leiden - Coutinho Collection - 15 09 - Life In Campada, Guinea-Bissau - 1973
ASC may refer to: Educational institutions * Anglican Schools Commission, Australia * Andres Soriano Colleges of Bislig, located in Surigao del Sur, Philippines * Agnes Scott College, Decatur, Georgia Organizations Australia * Australian Singing Competition * Australian Sports Commission * ASC Pty Ltd (former Australian Submarine Corporation), a naval shipbuilder * ASC Shipbuilding established by ASC Pty Ltd but now a subsidiary of BAE Systems Australia Canada * Advertising Standards Canada * ''Agence spatiale canadienne'', the Canadian Space Agency * Association des Scouts du Canada United Kingdom * Amalgamated Society of Core Makers of Great Britain and Ireland, former trade union * Army Service Corps, the name of the Royal Army Service Corps between 1870 and 1918 * Association of Speakers Clubs, a group of public speaking clubs United States * Accounting Standards Codification, an official publication of financial accounting standards known as Generally Accepted Accounting P ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Food Pyramid (nutrition)
A food pyramid is a representation of the optimal number of servings to be eaten each day from each of the basic food groups. The first pyramid was published in Sweden in 1974. The 1992 pyramid introduced by the United States Department of Agriculture (USDA) was called the "Food Guide Pyramid" or "Eating Right Pyramid". It was updated in 2005 to "MyPyramid", and then it was replaced by "MyPlate" in 2011. Swedish origin Amid high food prices in 1972, Sweden's National Board of Health and Welfare (Sweden), National Board of Health and Welfare developed the idea of "basic foods" that were both cheap and nutritious, and "supplemental foods" that added nutrition missing from the basic foods. Anna-Britt Agnsäter, chief of the "test kitchen" for Kooperativa Förbundet (a cooperative Swedish retail chain), held a lecture the next year on how to illustrate these food groups. Attendee Fjalar Clemes suggested a triangle displaying basic foods at the base. Agnsäter developed the idea in ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Expected Satiety
The term expected satiety refers to the satiety (relief from hunger) that is expected from a particular food. It is closely associated with 'expected satiation' which refers to the immediate fullness (post meal) that a food is expected to generate. Scientists have discovered that foods differ considerably in their expected satiety. One estimate suggests that there may be a six-fold difference in commonly consumed foods (in the UK), when they are compared calorie for calorie. This range of variation is important because expected satiety is thought to be a good predictor of food choice and an excellent predictor of self-selected portion sizes. Specifically, foods that have high expected satiety and high expected satiation tend to be selected in smaller portions (fewer calories). Therefore, they may be especially suited to diets that are designed to reduce energy intake. Some researchers also suggest that expected satiety is an important mediator of energy intake. They argue that with ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
