| Chefs' opinions about reducing the calorie content of menu items in restaurants. | |
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MedLine Citation:
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PMID: 20814414 Owner: NLM Status: MEDLINE |
Abstract/OtherAbstract:
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Modifying the energy content of foods, particularly foods eaten away from home, is important in addressing the obesity epidemic. Chefs in the restaurant industry are uniquely placed to influence the provision of reduced-calorie foods, but little is known about their opinions on this issue. A survey was conducted among chefs attending US culinary meetings about strategies for creating reduced-calorie foods and opportunities for introducing such items on restaurant menus. The 432 respondents were from a wide variety of employment positions and the majority had been in the restaurant industry for ≥ 20 years. Nearly all chefs (93%) thought that the calories in menu items could be reduced by 10-25% without customers noticing. To decrease the calories in two specific foods, respondents were more likely to select strategies for reducing energy density than for reducing portion size (P < 0.004). Low consumer demand was identified as the greatest barrier to including reduced-calorie items on the menu by 38% of chefs, followed by the need for staff skills and training (24%), and high ingredient cost (18%). The majority of respondents (71%) ranked taste as the most influential factor in the success of reduced-calorie items (P < 0.0001). The results of this survey indicate that opportunities exist for reducing the energy content of restaurant items. Ongoing collaboration is needed between chefs and public health professionals to ensure that appealing reduced-calorie menu items are more widely available in restaurants and that research is directed toward effective ways to develop and promote these items. |
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Authors:
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Julie E Obbagy; Margaret D Condrasky; Liane S Roe; Julia L Sharp; Barbara J Rolls |
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Publication Detail:
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Type: Journal Article; Research Support, N.I.H., Extramural Date: 2010-09-02 |
Journal Detail:
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Title: Obesity (Silver Spring, Md.) Volume: 19 ISSN: 1930-7381 ISO Abbreviation: Obesity (Silver Spring) Publication Date: 2011 Feb |
Date Detail:
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Created Date: 2011-01-31 Completed Date: 2011-04-29 Revised Date: 2011-08-03 |
Medline Journal Info:
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Nlm Unique ID: 101264860 Medline TA: Obesity (Silver Spring) Country: United States |
Other Details:
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Languages: eng Pagination: 332-7 Citation Subset: IM |
Affiliation:
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Department of Nutritional Sciences, The Pennsylvania State University, University Park, Pennsylvania, USA. |
Export Citation:
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APA/MLA Format Download EndNote Download BibTex |
| MeSH Terms | |
Descriptor/Qualifier:
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Adult Consumer Satisfaction Cooking / methods* Energy Intake / physiology* Female Food Habits / psychology* Humans Male Menu Planning* Middle Aged Restaurants* Young Adult |
| Grant Support | |
ID/Acronym/Agency:
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DK039177/DK/NIDDK NIH HHS; R37 DK039177-17/DK/NIDDK NIH HHS; R37 DK039177-18/DK/NIDDK NIH HHS; R37 DK039177-19/DK/NIDDK NIH HHS |
| Comments/Corrections | |
From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine
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