Document Detail


Chefs' opinions of restaurant portion sizes.
MedLine Citation:
PMID:  17712127     Owner:  NLM     Status:  MEDLINE    
Abstract/OtherAbstract:
OBJECTIVES: The objectives were to determine who establishes restaurant portion sizes and factors that influence these decisions, and to examine chefs' opinions regarding portion size, nutrition information, and weight management. RESEARCH METHODS AND PROCEDURES: A survey was distributed to chefs to obtain information about who is responsible for determining restaurant portion sizes, factors influencing restaurant portion sizes, what food portion sizes are being served in restaurants, and chefs' opinions regarding nutrition information, health, and body weight. The final sample consisted of 300 chefs attending various culinary meetings. RESULTS: Executive chefs were identified as being primarily responsible for establishing portion sizes served in restaurants. Factors reported to have a strong influence on restaurant portion sizes included presentation of foods, food cost, and customer expectations. While 76% of chefs thought that they served "regular" portions, the actual portions of steak and pasta they reported serving were 2 to 4 times larger than serving sizes recommended by the U.S government. Chefs indicated that they believe that the amount of food served influences how much patrons consume and that large portions are a problem for weight control, but their opinions were mixed regarding whether it is the customer's responsibility to eat an appropriate amount when served a large portion of food. DISCUSSION: Portion size is a key determinant of energy intake, and the results from this study suggest that cultural norms and economic value strongly influence the determination of restaurant portion sizes. Strategies are needed to encourage chefs to provide and promote portions that are appropriate for customers' energy requirements.
Authors:
Marge Condrasky; Jenny H Ledikwe; Julie E Flood; Barbara J Rolls
Related Documents :
7588507 - An interactive 24-h recall technique for assessing the adequacy of trace mineral intake...
1912047 - Validation of a three-month physical activity recall questionnaire with a seven-day foo...
15702127 - Can children and adolescents use photographs of food to estimate portion sizes?
11117617 - Validation of three food frequency questionnaires and 24-hour recalls with serum carote...
23957417 - Food security and cardioprotection: the polar lipid link.
17416647 - Flagellar motility is critical for listeria monocytogenes biofilm formation.
Publication Detail:
Type:  Journal Article; Research Support, N.I.H., Extramural; Research Support, U.S. Gov't, Non-P.H.S.; Research Support, U.S. Gov't, P.H.S.    
Journal Detail:
Title:  Obesity (Silver Spring, Md.)     Volume:  15     ISSN:  1930-7381     ISO Abbreviation:  Obesity (Silver Spring)     Publication Date:  2007 Aug 
Date Detail:
Created Date:  2007-08-22     Completed Date:  2007-11-02     Revised Date:  2008-01-21    
Medline Journal Info:
Nlm Unique ID:  101264860     Medline TA:  Obesity (Silver Spring)     Country:  United States    
Other Details:
Languages:  eng     Pagination:  2086-94     Citation Subset:  IM    
Affiliation:
Department of Food Science & Human Nutrition, A216 Poole Agricultural Center, Clemson University, Clemson, SC 29634-0371, USA. mcondra@clemson.edu
Export Citation:
APA/MLA Format     Download EndNote     Download BibTex
MeSH Terms
Descriptor/Qualifier:
Adult
Cookery / methods*
Data Collection
Female
Food Habits / psychology*
Humans
Male
Middle Aged
Restaurants*
Grant Support
ID/Acronym/Agency:
DK039177/DK/NIDDK NIH HHS; DK059853/DK/NIDDK NIH HHS

From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine


Previous Document:  Ten months of exercise improves general and visceral adiposity, bone, and fitness in black girls.
Next Document:  The relationship between parents' anti-fat attitudes and restrictive feeding.