When you read the breakdown of calories, fats, and all other ingredients in a recipe, it tells you this is per an average portion. I have known registered dieticians at the hospital, and they have lists and charts that tell you that 5 oz of chicken or butternut squash or whatever is an average portion. The food company is trying to play a game of its own, threading the needle between picking a small number and saying "See, there's not much sodium and sugar in it" and trying to convince you that you should use this stuff up fast because there are only three servings in the box while you would swear you are going to get five out of that.
All numbers have some PR behind them. They all have an element of "this is what we want you to think an average portion is." I am betting the RD and government numbers are not in any way based on "this is the mode of what people actually eat when they make this dish or order it in a restaurant."
I just think it is good to ask Where does this number come from?
There's probably a fairly substantial difference in size between "when they make this dish or order it in a restaurant." At least in the US, where restaurant portion sizes are famously large...
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