Why Nutritionists have a Hard Time Beating Obesity

[joshwriting]

Portion sizes growing with American waistlines

Food servings are bigger than 20 years ago, but most unaware, study says

All well and good, right?

A 1994 informal survey found that the standard plate size in the restaurant industry grew in the early 1990s, from 10 inches to 12.

“That holds 25 percent more food,” Schwartz said. “That really makes a difference in how much our plates can hold and how much we eat from them.”

New math?

Comments

Re: Emperical measures?

[ratesjul.livejournal.com]

And none of this takes into account the restaurant facts, such as that they don't use the whole plate - often food is either piled in the middle and sauces or oils are drizzled around the outside.
Or they use all of the inside of the plate, but none of the RIM - and the Rims can be quiet large too.

Not to mention we're assuming flat round plates - not bowls, and not square or oval or oblong dishes, all of which make a difference.

Ovals

[murasaki99.livejournal.com]

Yep, the local restaurant we patronize uses large oval plates for serving and the breakfast items like pancakes, eggs, etc., tend to be piled up several deep. I guess this is why when I did calorie calculations for (animal) nutrition class we simply did things by weight.

I have seen the 'artistic' huge plate with the rim used for Picasso-esque sauce-swirls. At least that's low-calorie... :D

A bowl is yet another wrinkle. Or mound.

Bowls

[ratesjul.livejournal.com]

Or hole

Re: Ovals

[camlina.livejournal.com]

*gutters*