The idea, excerpted in this Salon article from a book called «A Big Fat Crisis» by Deborah Cohen, is that, if all restaurants offered single - serving
portions, i.e. a 3 -
ounce serving of meat, and if these
portion sizes were consistent throughout the nation's restaurants, i.e. a burger always contains 400 calories, no matter where you buy it,
then it would be much easier for people to control their weight.