Portion Sizes and the Obesity Epidemic1,2
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Presented as part of the symposium “Modifying the Food Environment: Energy Density, Food Costs, and Portion Size” given at the 2004 Experimental Biology meeting on April 19, 2004, Washington, DC. The symposium was sponsored by the American Society for Nutritional Sciences and was supported in part by an unrestricted educational grant from Campbell Soup Company. The proceedings are published as a supplement to The Journal of Nutrition. This supplement is the responsibility of the Guest Editors to whom the Editor of The Journal of Nutrition has delegated supervision of both technical conformity to the published regulations of The Journal of Nutrition and general oversight of the scientific merit of each article. The opinions expressed in this publication are those of the authors and are not attributable to the sponsors or the publisher, editor, or editorial board of The Journal of Nutrition. The Guest Editors for the symposium publication are Adam Drewnowski, University of Washington, Seattle, WA, and Barbara Rolls, The Pennsylvania State University, University Park, PA.
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Support provided by NIH grants R37DK039177 and R01DK059853.