Portion Distortion: Sizing Up Food Servings

Kruskall, Laura J. Ph.D., R.D., FACSM

ACSM'S Health & Fitness Journal: May/June 2006 - Volume 10 - Issue 3 - pp 8-14
Features: CEC Self-Test

Learning Objective: Health and fitness professionals need to be aware of the relationship between the large portions consumed commercially and at home and weight control. Helping clients identify excessive portions and then adopt appropriate serving sizes may facilitate client weight loss and weight maintenance endeavors.

As obesity reaches epidemic proportions in the United States, much of the excessive weight gain can be attributed to larger portion sizes served in restaurants and at home. Learn how to help your clients adopt appropriate serving sizes which may facilitate their weight loss and weight maintenance endeavors.

Laura J. Kruskall, Ph. D., R.D., FACSM, received her Ph.D. in Nutrition from Penn State University. Dr. Kruskall is the chair of the Department of Nutrition Sciences and director of the Didactic Program in Dietetics and the Dietetic Internship at the University of Nevada Las Vegas. She is ACSM Health/Fitness Instructor® certified and is a Fellow of ACSM. Her current research includes examining the effects of Pilates training on bone density, body composition, strength, flexibilty, and balance in women with osteopenia and the effectiveness of community wellness programs on the prevention of childhood obesity.

© 2006 American College of Sports Medicine