@tesekkurederiz - uçman kafası :)
- http://www.jasperwong.net/art/
i need a moment
© Natalie Shau - Ominous Ride
- i just love it..
Portion Size, Then Vs. Now
By: Liz Monte
Over the past few decades, portion sizes of everything from muffins to sandwiches have grown considerably. Unfortunately, America’s waistbands have reacted accordingly. In the 1970s, around 47 percent of Americans were overweight or obese; now 66 percent of us are. In addition, the number of just obese people has doubled, from 15 percent of our population to 30 percent.
While increased sizes haven’t been the sole contributor to our obesity epidemic, large quantities of cheap food have distorted our perceptions of what a typical meal is supposed to look like. These portion comparisons, adapted from the National Heart, Lung, and Blood Institute’s (NHLBI) Portion Distortion Quiz, give a visual representation of what sizes used to be compared to what they are today.
Two Slices of Pizza
Twenty years ago Today
500 calories 850 calories
Those extra 350 calories, if eaten a two times a month, would put on two extra pounds a year, or forty pounds in the next two decades.
Cup of Coffee
Twenty years ago Today
Coffee with milk and sugar Grande café mocha with whip, 2% milk
8 ounces 16 ounces
45 calories 330 calories
When our parents ordered a coffee two decades ago, they weren’t given as many size options—a standard cup of joe was eight ounces, the size of a small coffee cup. Nowadays, most of us feel like we don’t get our money’s worth unless the cup is at least twelve ounces; it’s not unusual to see thirty-two ounce coffee cups, four times the size they used to be. When made into a mocha, the morning coffee has as many calories as a full meal.
Movie Popcorn
Twenty Years Ago Today
5 cups Tub
270 calories 630 calories
We don’t have to eat those extra 360 calories in the tub of popcorn, but that’s easier said than (not) done. Studies indicate that when given food in larger containers, people will consume more. In a 1996 Cornell University study, people in a movie theater ate from either medium (120g) or large (240g) buckets of popcorn, then divided into two groups based on whether they liked the taste of the popcorn. The results: people with the large size ate more than those with the medium size, regardless of how participants rated the taste of the popcorn.
Bagel
Twenty Years Ago Today—Noah’s Plain Bagel
3-inch diameter 5-6-inch diameter
140 calories 350 calories
Because portions are now so large, it’s hard to understand what a “serving size” is supposed to be. Today’s bagel counts for three servings of bread, but many of us would consider it one serving. Larger sizes at restaurants have also contributed to larger sizes when eating at home. A study comparing eating habits today with twenty years ago found that participants poured themselves about 20 percent more cornflakes and 30 percent more milk than twenty years ago.
Cheeseburgers
Twenty years ago Today’s Burger
333 calories 590 calories
According to a 2007 paper published in the Journal of Public Health Policy, portion sizes offered by fast food chains are two to five times larger than when first introduced. When McDonald’s first started in 1955, its only hamburger weighed around 1.6 ounces; now, the largest hamburger patty weighs 8 ounces, an increase of 500 percent. And while a Big Mac used to be considered big, it’s on the smaller side of many burger options. At Burger King, you can get the Triple Whopper; at Ruby Tuesday’s there’s the Colossal Burger; and Carl’s Junior has the Western Bacon Six Dollar Burger.
Soda
Original 8-ounce bottle 12 ounce can 20-ounce bottle
97 calories 145 calories 242 calories
While the 12-ounce can used to be the most common soda option, many stores now carry only the 20-ounce plastic bottle, which contains 2.5 servings of soda. When presented with these larger sizes, humans have a hard time regulating our intake or figuring out what a serving size is supposed to be. A 2004 study, published in Appetite, gave people potato chips packaged in bags that looked the same, but increased in size. As package size increased, so did consumption; subjects ate up to 37 percent more with the bigger bags. Furthermore, when they ate dinner later that day, they did not reduce their food consumption to compensate for increased snack calories—a recipe for weight gain.
Plates
It’s not just food portions that have increased; plate, bowl, and cup sizes have as well. In the early 1990s, the standard size of a dinner plate increased from 10 to 12 inches; cup and bowl sizes also increased. Larger eating containers can influence how much people eat. A study published in the American Journal of Preventive Medicine found that when people were given larger bowls and spoons they served themselves larger portions of ice cream and tended to eat the whole portion.
Prices
32 ounces 44 ounces 64 ounces
388 calories 533 calories 776 calories
$0.99 $1.09 $1.19
We Americans love to get the most bang for our buck. When confronted with a 32-ounce drink for 99 cents versus a 44-ounce drink for ten cents more, the decision is easy. You’d have to be a sucker not to go big. But our ability to get the most out of our dollar doesn’t always serve us well. Value pricing, which gets us a lot more food or drink for just a little increase in price, makes sense from an economic standpoint, but is sabotage from a health standpoint. A study published in the Journal of the American Medical Association found that Americans consume around 10 percent more calories than they did in the 1970s. Given no change in physical activity, this equates to around 200 extra calories per day, or 20 pounds a year.
What is normal?
Increased portion sizes give us more calories, encourage us to eat more, distort perceptions of appropriate food quantities, and along with sedentary lifestyles, have contributed to our national bulge. Unless you’re trying to gain weight, it might help to reacquaint yourself with serving sizes. The NHLBI tells us that a serving of meat should be the size of a deck of cards while one pancake should be the size of a CD. It’s unlikely that we’ll see a scaling down of food to these sizes anytime soon, so perhaps we should all
![coming for @keremsedef
Graph of the Day: Universal truth is universal.
[via.]](http://23.media.tumblr.com/tumblr_ksnk5mvQHR1qzpwi0o1_400.jpg)
did you know..??
When Ben and Jerry decided to go into business, they really wanted to make bagels. But the equipment required to make bagels was rather expensive, so they researched a cheaper product and settled on ice cream. Although they’ve released plenty of other breakfast-related ice cream flavors – Cinnamon Buns, Coffee & Biscotti and Maple Grape Nut among them – they have yet to create a lox and bagel-flavor. Maybe it’s in production?
Glen Bell, the founder of Taco Bell (I had no idea the “Bell” represented a person, I’ll be honest), started his career in the fast food business with a meager hot dog stand. It did so well that he sold it and opened a bigger and better stand, and he started selling tacos for 19 cents out of a side window. Before long, the hot dogs were playing second banana to the tacos, and Bell decided to switch the business. Which is probably good—Hot Dog Bell doesn’t quite have the same ring to it. Frankfurter Bell? Foot-Long Bell? I think I’ll quit while I’m ahead.
Can you imagine if Dunkin’ Donuts had a fleet of vehicles that drove around like the ice cream man, selling sweet, sweet carbs to anyone who could scrounge up some change? Well, they used to, sort of. After working for just such an ice cream company, William Rosenberg used his war bonds and borrowed some money to start a mobile catering business that delivered breakfast and lunch to factory workers. He noticed that his best sellers by far were coffee and doughnuts, and decided to base the whole business around them. Seems to have worked out OK. (I still like the idea of doughnuts coming to me, though.)
On the other hand, Al Copeland, who created Popeyes Chicken & Biscuits, started out in the doughnut biz and ended up in poultry. He sold his car to purchase a Tastee Donut franchise from his brother and then decided to fry chicken instead of crullers. The first one failed, even with the tagline “So fast you get your chicken before you get your change.” But the second version succeeded, making him a multimillionaire. The name, by the way, came from Popeye Doyle from The French Connection—not Popeye the Sailor Man.
Finally, of course, there’s McDonald’s. Like our other frankfurter entrepreneurs, Dick and Mac McDonald started with a mere hot dog stand in Monrovia, California. They upgraded, but burgers weren’t really their main focus—they planned to capitalize on their delicious BBQ. They were mistaken. Several years later, they noticed that burgers were the item keeping the store alive and decided to switch exclusively to burgers, shakes, and fries. These days, I suppose they do a little bit of all of that, and more (yes, even the McHotDog).
totally wrong
Last Updated: 3:42 PM, November 4, 2009
Posted: 5:08 AM, November 4, 2009
But the driver, identified by Bruno and city records as Medhat Mohamed, was apparently appalled by their shows of affection — and pulled the cab over two blocks into the trip.
“You guys have to get out of the taxi! Hugging is not allowed in here!” the driver said, according to Bruno.
Stunned, the lovebirds exited and watched the taxi peel away.
Dissed passenger Paul Bruno (above) called the incident in this Manhattan taxi “discrimination against homosexuals.”
“I was shocked,” said Bruno, 27, who called the act “discrimination against homosexuals.”
The encounter took place at 10:20 p.m. after the couple attended a birthday dinner and hailed a ride to East Harlem.
“To pull over after two blocks and be so blatantly intolerant is outrageous,” Bruno said.
“He needs to exercise the rules in which he was employed a little more closely.”
Both men said they hoped other cabbies didn’t share the same views on an innocent act.
“I don’t know if it was a personal or religious thing. But it’s never OK to deny anyone a ride, especially when it’s such blatant and direct discrimination,” added Bruno, a lifelong city resident.
The driver could not be reached for comment yesterday.
The Taxi and Limousine Commission “would take such an allegation very seriously and fully investigate,” said spokesman Allan Fromberg.
Such a violation carries serious consequences for a cabby, sources added.
It would be considered a “service refusal.” The first offense is a $200 to $350 fine, the second a $350 to $500 fine and a 30-day suspension, and the third strike is license revocation.
The TLC often conducts undercover stings looking for cabbies who reject customers for no legitimate reason.
Bruno said he and his partner immediately filed an official complaint against the driver via 311.
Both men want a formal apology from the driver, and say they believe hacks should be put though more rigorous sensitivity training.
“He’s in the wrong place and in the wrong line of work if he doesn’t have an open and tolerant attitude,” said Bruno, adding, “I’ve seen a lot more go on in taxis than hugging.”
some might sound disgusting but if you are a junk lover you may not be able to resist..
Office Snack Gourmet: How to Turn Junk Food into Something MoreBy Emilie Baltz | Comments (8)
Office Snack Gourmet are recipes designed to turn even the most disgusting of office snacks into delicious gourmet meals. Since a lot of these ingredients are laying around a typical office (or vending machine), there’s no better time to get creative, save money, and still treat yourself to something special! I suggest investing in a really great porcelain plate and some stellar silver to complete the experience.
Truffled Berry Praline Purses
Ingredients
2 Reese’s Peanut Butter Cups
1 Fruit Roll-Up
1 pack Potato Chips
Remove Reese’s Peanut Butter Cups from packaging and knead into balls. Crush potato chips into fine powder. Unroll Fruit Roll Up and cut in half. Place one Reese’s ball in center of one half Fruit Roll Up. Sprinkle small amount of potato chip powder on top of Reese’s ball. Fold up corners of Fruit Roll Up to meet in center and form dumpling shape. Repeat as necessary. Enjoy.
Cheddar Dusted Popcorn
Ingredients
1 bag popcorn (butter flavor)
1 bag Cheese Puffs
2 spoons water
Open bag of Cheese Puffs slightly along top to let air escape. Crumple bag with Cheese Puffs inside, until contents are reduced to a fine powder.
Open popcorn bag. Add Cheese Puff powder and two small spoonfuls of water. Close popcorn bag and shake vigorously to coat. Open. Enjoy.
Tom Khaa Ramen
Ingredients
1 cup Instant Shrimp Ramen
Hot water
1 Mounds bar (or 3 Mini Mounds bars)
5 tsp ketchup (or 5 ind ketchup packets)
Prepare ramen as per package directions. Meanwhile, peel off outer chocolate layer of Mounds bar(s) and reserve chocolate for use in mocha nougat recipe.
Keep one coconut filling to the side. Combine remaining coconut filling with 1tsp ketchup. Add 1 spoon hot water and stir until well combined. Add mixture to ramen when ready.
Stir in remaining 4tsp/packets of ketchup. Roll remaining coconut filling into a ball. Place on top of soup for decoration. Eat.
Mocha Nougat Fondant
Ingredients
Leftover Mounds chocolate layers (from Tom Khaa recipe)
1 packet instant coffee (or 1tbsp)
1 Snickers bar (or 2 mini Snickers bars)
1 packet instant hot chocolate mix (with or without marshmellows)
Hot water
Combine leftover Mounds chocolate layers with Nescafe and hot chocolate mix. Add hot water until a thickish paste forms.
Cut Snickers bar(s) into even slices. Dip slices into chocolate paste. Plate in an interesting way. Cover with remaining hot chocolate mix.
3 Cheese Chilequiles
Ingredients
1 pack cheese sandwich crackers
1 pack Doritos
1 pack Cheese Puffs
1 half can (or mini can) V8
5 tsp ketchup (or 5 ind ketchup packets)
Open cheese sandwich crackers and lie cheese-filling side up. Crush Cheese Puffs using popcorn recipe technique. Combine 5 tsp ketchup with 1/8th cup of Cheese Puff powder. Mix well. Let sit. Cover crackers with a layer of Dorito chips. Spread ketchup-cheese puff mixture evenly over the Doritos. Pour V8 over the entire plate. Microwave on high for approximately 1min. Remove from microwave. Top with remaining Cheese Puff powder. Serve.
Twinkie Napoleon
Ingredients
1 pack potato chips
1 Twinkie
Cut open Twinkie and remove inside cream filling. Reserve. Knead each Twinkie cake slice until it forms a doughy ball. Divide into 2. Roll out one dough ball into a thin layer. Crush all but a few potato chips into fine powder. Cover first Twinkie dough layer with a fine layer of crushed potato chip. Repeat and layer on top of each other to form a layer-cake until Twinkie dough runs out. Cut layers into 2 even rectangular pieces. Take reserved Twinkie cream and cover one side with a thin layer of cream. Top with other cut side so a layered cake is formed. Cover with remaining cream. Top with whole potato chip. Serve immediately.
Homestyle Mafe Veggie Burger
Ingredients
1 pack peanuts (1/4 cup)
1 pack potato chips
1 pack Cheese Puffs
1/4 can (or 1/2 mini can) V8
3 tsp ketchup (or 3 ind ketchup packets)
Crush peanuts, chips and Cheese Puffs together. Add ketchup. Mix to form a paste. Add in V8 until mixture is moist, but not runny. Press mixture into bottom of a microwave safe cup (mixture should fill roughly 1/4 of the cup). Microwave on high for 2 minutes or until bubbling. Remove from microwave and let cool. Invert from cup onto plate. Serve with condiment of choice.
Wildberry Taiwanese Bubble Tea Spritzer
Ingredients
1 cup brewed hot black tea
Mixed berry flavored fruit snacks
1 can ginger ale
Brew hot tea. While steeping add a handful of fruit snacks. Let sit for 10 minutes. Remove tea bag. Add ice. Top with ginger ale. Stir. Drink.
Office Snack Gourmet is the brainchild of Emilie Baltz, a foodie-turned designer-turned-foodie. She splits her time, and meals, between food photography and brand strategy, and often raids office pantries for lunch-time ingredients. See more at emiliebaltz.com and at forkanddesign.com. All photos by Emilie Baltz.
