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The Joy of Cooking Too Much: 70 Years of Calorie Increases in Classic Recipes

2009; American College of Physicians; Volume: 150; Issue: 4 Linguagem: Inglês

10.7326/0003-4819-150-4-200902170-00028

1539-3704

Brian Wansink, Collin R. Payne,

Consumer Attitudes and Food Labeling

Letters17 February 2009The Joy of Cooking Too Much: 70 Years of Calorie Increases in Classic RecipesThis article has been retracted. See retraction:RetractionJan 2019Notice of Retraction: The Joy of Cooking Too Much: 70 Years of Calorie Increases in Classic RecipesFREEBrian Wansink, PhD and Collin R. Payne, PhDBrian Wansink, PhDFrom Cornell University, Ithaca, NY 14853, and New Mexico State University, Las Cruces, NM, 88003. and Collin R. Payne, PhDFrom Cornell University, Ithaca, NY 14853, and New Mexico State University, Las Cruces, NM, 88003.Author, Article, and Disclosure Informationhttps://doi.org/10.7326/0003-4819-150-4-200902170-00028 SectionsAboutFull TextPDF ToolsAdd to favoritesDownload CitationsTrack CitationsPermissions ShareFacebookTwitterLinkedInRedditEmail This article has been retracted.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 ...References1. Nielsen SJ, Popkin BM. Patterns and trends in food portion sizes, 1977-1998. JAMA. 2003;289:450-3. [PMID: 12533124] CrossrefMedlineGoogle Scholar2. Wansink B, van Ittersum K. Portion size me: downsizing our consumption norms. J Am Diet Assoc. 2007;107:1103-6. [PMID: 17604738] CrossrefMedlineGoogle Scholar3. 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 Scholar4. 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 Scholar5. Wansink B. Environmental factors that increase the food intake and consumption volume of unknowing consumers. Annu Rev Nutr. 2004;24:455-79. [PMID: 15189128] CrossrefMedlineGoogle Scholar Author, Article, and Disclosure InformationAffiliations: 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. PreviousarticleNextarticle Advertisement FiguresReferencesRelatedDetailsSee AlsoNotice of Retraction: The Joy of Cooking Too Much: 70 Years of Calorie Increases in Classic Recipes Metrics Cited byNotice of Retraction: The Joy of Cooking Too Much: 70 Years of Calorie Increases in Classic RecipesHousehold Food Waste Solutions for Behavioral Economists and MarketersMystification and obfuscation in portion sizes in UK food productsPortion Size: Latest Developments and InterventionsBehavioral Risk Factors for Overweight and ObesityIdentifying users of traditional and Internet-based resources for meal ideas: An association rule learning approachFood Art Does Not Reflect RealityAre large portions responsible for the obesity epidemic?Home cooking trends and dietary illness: nutritional compliance of recipes in a Swedish food magazine 1970–2010Drivers of food waste and their implications for sustainable policy developmentTable Scraps: An Evaluation of Plate Waste in RestaurantsThe portion size effect on food intake. An anchoring and adjustment process?Where's the Joy in Cooking? Representations of Taste, Tradition, and Science in the Joy of CookingUsing Behavioral Economics to Design More Effective Food Policies to Address ObesityCalories and portion sizes in recipes throughout 100 years: An overlooked factor in the development of overweight and obesity?Obesity, overconsumption and self-regulation failure: the unsung role of eating appropriateness standardsContainer size influences snack food intake independently of portion sizeSecular trends in the serving sizes of published UK and Irish recipesFrom mindless eating to mindlessly eating betterRunning away with the facts on food and fatnessFighting the Obesity Epidemic: Effective Social Intervention Strategies Require a Better Causal UnderstandingObesity: Can Behavioral Economics Help? 17 February 2009Volume 150, Issue 4Page: 291-292KeywordsAnalysis of varianceConflicts of interestFoodNutritionObesityTaste ePublished: 17 February 2009 Issue Published: 17 February 2009 Copyright & PermissionsCopyright © 2009 by American College of Physicians. All Rights Reserved.PDF downloadLoading ...