According to the Spartanburg Herald Journal, my local paper, “Restaurant Portions [Are] Swelling Like Waistlines.”
Many restaurant chefs are serving Americans two to four times more food than is recommended by dietary guidelines, according to a new study authored by a Clemson University food scientist.
Most of the surveyed chefs think the extra-large portions they’re dishing out are actually regular-sized, said Marge Condrasky, assistant professor in the food science and human nutrition department at Clemson. Perceptions of what is “normal” are skewed, she added.
I don’t know about you folks, but almost every time that I go to a non-fast-food restaurant, I eat about half of my entrée and then take home the other half in a box to eat for lunch the next day.
Now, I would still say that these were normal-sized portions. I would be upset if I got half as much food as I was expecting. But that doesn’t mean that I’d be eating it all in one sitting.
In fact, that’s really the only way I can justify the high cost of the food in these restaurants. A $14 steak dinner isn’t as bad for your wallet if you split it over two meals.
The point is that this survey is being used to say “restaurants are helping to make America fat by serving too-large portions” when, in fact, it proves nothing of the sort.