Serving size

[1] Self-selected portion size is determined by several factors such as the palatability of a food and the extent to which it is expected to reduce hunger and to generate fullness.

Bulk products, such as sugar, generally have sizes in common units of measurement, such as the cup or tablespoon.

[3] Serving sizes are found on both the Food Pyramid and its successor program MyPlate as well as nutrition labels, and has two related but differing meanings.

[4][5] The USDA Center for Nutrition Policy and Promotion sets the standards for My Plate and related guidelines.

RACCs were established by regulation in 1993 in response to the Nutrition Labeling and Education Act and were based on how much food people typically eat, balanced with desired portion size.

3/4 of a cup of Cheerios cereal is considered to be a single serving of grains by the United States Department of Agriculture
Dividing the cooked food in portions for a group meal. Campada, Guinea-Bissau , 1974.
A half-cup portion of commercially prepared fruit cocktail