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Diners Beware: Chefs Don't Count Calories

October 22, 2006

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When dining out, it might be wise to consider the caloric content of the food you order, because a survey shows chefs aren't giving it a thought.

Released at the weekend gathering of the Obesity Society, the study finds that most restaurant portions are two to four times the government's recommended sizes.

Researchers at Pennsylvania State University and Clemson University conducted a survey of chefs attending conventions around the country. The chefs represented the full range of eating establishments, from five-star to fast-food restaurants.

According to the researchers' findings, chefs provide increasingly large -- and sometimes unhealthy -- portions because they believe consumers expect it.

Competition to attract diners through the door, they said, is the main reason they dish up large platefuls of food.

The result may be a major contributor to Americans' expanding waistlines.

The NPD Group estimates the typical meal served in a restaurant is 60 percent or higher in calories than a comparable meal at home.

For example, government dietary guidelines say a proper serving of meat is three ounces.

Yet 60 percent of chefs in the survey said their steaks are 12 ounces or larger.

Fifty-eight percent of chefs said if customers are served too much food, it's the diners' responsibility to eat the appropriate amount.

NPD says American consumers purchased 209 meals a person from restaurants last year, both eating at restaurants and buying takeout.

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