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Sunday, October 22, 2006
Chefs Not Counting Calories
A survey of 300 restaurant chefs around the country reveals that taste, looks and customer expectations are what matter when they determine portion size. Only one in six said the calorie content was very important and half said it didn't matter at all... Chefs agreed that big servings encourage people to eat too much, but said it's up to the diner to decide how much to consume -- and how much to take in a doggie bag. Portion sizes have bloated during the last few decades, a trend that worries doctors because two-thirds of Americans eat at least one meal a week at restaurants, which increasingly offer a dizzying array of diverse and fattening cuisine. (Full article here)
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