دورية أكاديمية
Calories and portion sizes in recipes throughout 100 years: an overlooked factor in the development of overweight and obesity?
| العنوان: | Calories and portion sizes in recipes throughout 100 years: an overlooked factor in the development of overweight and obesity? |
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| المؤلفون: | Eidner MB; Department of Cancer Prevention & Documentation, Danish Cancer Society, Copenhagen, Denmark., Lund AS, Harboe BS, Clemmensen IH |
| المصدر: | Scandinavian journal of public health [Scand J Public Health] 2013 Dec; Vol. 41 (8), pp. 839-45. Date of Electronic Publication: 2013 Jul 24. |
| نوع المنشور: | Journal Article; Research Support, Non-U.S. Gov't |
| اللغة: | English |
| بيانات الدورية: | Publisher: Sage Publications Country of Publication: Sweden NLM ID: 100883503 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1651-1905 (Electronic) Linking ISSN: 14034948 NLM ISO Abbreviation: Scand J Public Health Subsets: MEDLINE |
| أسماء مطبوعة: | Publication: <2008->: London, England : Sage Publications Original Publication: Stockholm ; Boston : Scandinavian University Press, c1999- |
| مواضيع طبية MeSH: | Energy Intake*, Cookbooks as Topic/*statistics & numerical data , Obesity/*epidemiology , Overweight/*epidemiology , Portion Size/*statistics & numerical data, Denmark/epidemiology ; Humans ; Risk Factors |
| مستخلص: | Background: Large portion sizes have been associated with large energy intake, which can contribute to the development of overweight and obesity. Portion sizes of non-home cooked food have increased in the past 20 years, however, less is known about portion sizes of home-cooked food. Aim: The aim of the study was to assess if the portion sizes measured in calories in Danish cookbook recipes have changed throughout the past 100 years. Methods: Portion size measured in calories was determined by content-analysis of 21 classic Danish recipes in 13 editions of the famous Danish cookbook "Food" from 1909 to 2009. Calorie content of the recipes was determined in standard nutritional software, and the changes in calories were examined by simple linear regression analyses. Results: Mean portion size in calories increased significantly by 21% (β = 0.63; p < 0.01) over the past 100 years in the analyzed recipes. The mean portion size in calories from a composed homemade meal increased by 77% (β = 2.88; p < 0.01). The mean portion size in calories from meat increased by 27% (β = 0.85; p = 0.03), starchy products increased by 148% (β = 1.28; p < 0.01), vegetables increased by 37% (β = 0.21; p = 0.13) and sauce increased by 47% (β = 0.56; p = 0.02) throughout the years. Conclusions: Portion sizes measured in calories in classical Danish recipes have increased significantly in the past 100 years and can be an important factor in increased energy intake and the risk of developing overweight and obesity. |
| فهرسة مساهمة: | Keywords: BMI; calories; energy intake; obesity; portion size; prevention; recipes |
| تواريخ الأحداث: | Date Created: 20130726 Date Completed: 20140227 Latest Revision: 20131119 |
| رمز التحديث: | 20231215 |
| DOI: | 10.1177/1403494813498468 |
| PMID: | 23885112 |
| قاعدة البيانات: | MEDLINE |
Full Text Finder | تدمد: | 1651-1905 |
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| DOI: | 10.1177/1403494813498468 |