"Eat your vegetables." "Clean up your plate." "Don't you know that there are starving children in XXX and YYY who would love to have that food?" It may not be quite as true for children in the United States as it was 50 years ago, but I suspect many of the same statements are heard around the table. Of course, the last question of food distribution is more of a political issue than an economic or nutritional one.On the positive side, I was not allowed to become a "picky" eater. If it was cold, I ate it. If it was spoiled, I ate it. If it was burned, I ate it. If I hated it, I ate it. (If I loved it, I ate it but might, or might not, have more.) I remember one time when I refused to eat something and I was required to stay at the dinner table until I cleaned my plate. As I recall, that was at about 4 in the morning. I possibly could have (and maybe not) "toughed it out" and "succeeded" in not eating it but I reached the point of realizing that I might win that battle but I would lose the ongoing struggle.On the negative side, there was no control over portion size or what I ate. In fact, on those rare occasions when we ate out, I was not only expected to clean my plate but my mother seemed to feel that I was there as a garbage collector to clean her plate as well ("the growing boy needs his food and we are not going to waste any"). Any relationship between hunger and eating was burned out of me.As a result, it is probably not a surprise that I had problems controlling my weight. My older brother was "blessed" with a more active metabolism and didn't gain weight until after his metabolism changed when he was about 30. He stayed skinny. I did not. It wasn't until I was away from home and had direct control over my eating that I succeeded (with the help of a swim class and a mile of swimming per day) in getting my weight under control.That success did not carry over to the basics of appetite and portion control. I still had no correlation between how much my body needed and how much I ate. So, over the years, I regained the weight. During this same period (from the 1960s on), portion sizes at restaurants started on their continual gradient (see my " Supersizing " blog about the economics behind that trend) -- and "fast foods" became more of a daily reliance than an occasional treat.The relationship between need and consumption is still not encouraged by the economic system of the U.S. Consumption is increased by various methods: commercials and general media as well as additives within the food. Addition of sugar adds to the calories, reduces the nutritional balance, and takes advantage of the "swallow reflex" to cause the body to want to eat beyond any (now ignored) response of fullness. Extra salt and/or MSG is added to enhance the other flavors to make it more appetizing without the need for careful preparation or more expensive ingredients.It is possible to escape the cycle of eating without need (in the areas of the world where food is not in shortage) but it is "swimming up stream". First thing to do is to set portion control. I now have the mantra of "to waste or to waist" -- meaning that I may waste extra food but it is not going to add to the inches around my waist. It is still difficult for me to actually throw food away so leftovers come back to the house (adding to landfill contents and, often, still being thrown away when there is no opportunity to actually need it for a meal). And people in the U.S. (not such a problem elsewhere) expect larger portions for the prices that are paid.After portion control (which can be done by mathematics rather than recovering one's ability to feel full) comes a deliberate reduction (or attempted elimination) of refined sugar and carbohydrates in the diet as well as the artificial sweeteners and substitutes which are, most likely, no better for your body (and possibly a lot worse). Not eating out gives much more control but processed foods are more accessible and more economic than home-prepared foods. I can buy grated cheese for less than I can buy block cheese and grate it myself (economics of scale, packaging, and distribution). In other words, a significant change in lifestyle as well as ignoring the economic, commercial, and media pressure to do otherwise is needed. Very difficult.Another item which can help is to take time with meals -- both in preparation and in consumption. My wife talks about the 10 minutes that we get to spend with our sons at the dinner table before they head back off. In many countries, and societies, that is a half-hour or more. The average amount of work hours in the United States is so high that various other non-work activities are cut down. And one of the dominant areas of reduction is in meal time.I am still fighting (at almost 60) to regain a relationship between need and consumption -- hunger and satiation. I make some progress but it is not easy -- society has evolved to make it undesirable for it to be easy. When you reach for the next bite of food, start asking yourself (this will slow down your eating also) whether you really want it. You may be surprised at the answer.