May 2010. Retrieved online: May 4, 2010, from Marc Ambinder, Atlantic Monthly magazine
Read the Atlantic Monthly magaize article “Beating Obesity” for reference to Dr. Collin Payne’s research.
…Over the past two decades, as the U.S. economy shed manufacturing jobs, work has become more sedentary for many people; the decline in the real minimum wage and thus labor costs (which account for one-third of the cost of fast food) has made that Happy Meal even happier; and the pressures and distractions of modern life have driven us away from our hearths and off to T.G.I. Friday’s. The average American spends half of his or her food budget outside the home, and the concept of a “regular” mealtime—which correlates with healthful body weight—has been consigned to the dustbin of Nick at Nite sitcoms. (When a group of Italian economists recently divided the number of calories consumed per day by the amount of time spent preparing food, they found that Americans consumed 42 percent more calories per minute of food-prep time than Europeans.) Portion sizes have increased at restaurants and at home: Brian Wansink of Cornell University and Collin Payne of New Mexico State University reviewed all seven editions of The Joy of Cooking and found that, since 1936, the calorie counts for one serving of 17 out of the 18 recipes that have been continuously published—including macaroni and cheese, beef stroganoff, and apple pie—have increased by 63 percent….