Chefs in the USA are not interested in how many calories their clients’ dishes have, as long as they look good and taste good. In fact, a survey of 300 chefs found that just 16% them thought calories were important – half of them said calories did not matter in the slightest.
The next time you go out for a meal in the USA remember that as far as watching your waistline and protecting your health is concerned, it is completely up to you – there will be no help from the Chef – most likely, he/she will just pile on the pounds for you. The survey found that as far as chefs are concerned, it is your responsibility – even though they admitted that large servings encourage people to overeat.
Barbara Rolls and team, Pennsylvania State University, gave out questionnaires to chefs at a culinary meeting in 2005 – they received 300 complete answers. Three-quarters of the respondents had a degree in culinary arts.
When asked what influences portion size:
— 70% said ‘presentation’
— 65% said ‘cost’
— 52% said ‘customer expectations’
— A mere 16% said ‘calories’ mattered
The researchers found that most of the chefs’ idea of a regular sized portion, was in fact, a large portion.
Comment by the Editor of Medical News Today
If two thirds of the US adult population are obese/overweight, I am sure many of them are trying to watch their calorie intake. It seems to me there is a sizeable market need that is not being met. A chef with an eye for business could make a killing by serving large, low calorie, well-balanced, tasty meals.
Dr. Barbara J Rolls, PhD
Department of Nutritional Sciences – The Pennsylvania State University
Written by: Christian Nordqvist
Editor: Medical News Today