By now, if you’ve included eating healthier as part of your new year’s resolutions, it’s beginning to be a challenge. Eating at home – maybe not so much, but if your dining out (and chances you are multiple times per week) it can be a big challenge. Consider just one aspect of cleaning up your plate- Portion Size. It’s no surprise that along with the growth of our girth over the last 30-40 years, the amount of food on our plates have expanded as well.
In the 1970’s bagels looked like this:
And a restaurant portions haven’t fared much better…
So, who’s responsibility is it to fix this ubiquitous problem in our food supply? According to a survey of chefs from Clemson University, 76% of chefs thought they served “regular” sized portions, when they were in actuality 2-4 times larger than serving sizes recommended by the US government. The chefs’ believed that the amount of food they served influenced how much the patrons consume and that large portions are a problem for weight control. However, they were mixed on whether or not it is the customers’ responsibility to eat an appropriate size.
In an article in Men’s Health Magazine, restaurants serve large portions to sell us more food at higher prices. However, some restaurants are starting to get it, like TGIF’s “Right Portion, Right Price” menu and California Pizza Kitchen’s “Small Cravings” program. Even in college universities, the offerings are getting smaller. Lackmann’s “Under 3″ program offered at campuses who use their food service, students can get meals, snacks and desserts under 300 calories for $3.
SO, who’s job is it to watch our portion sizes? Everyone’s. Executive chefs from large chain restaurants to smaller, local joints need to help change the landscape of our plates. Consumers need to know what proper portion sizes should look like, and start demanding it.
Here’s a great visual from fitbie to get you started on taking back your plates.
