Oversized Portions? Blame the Chef

Nutrition experts have long urged Americans to pay more attention to portion sizes. But someone forgot to tell the chef, reports the New York Times.

Researchers at Clemson University recently surveyed 300 chefs about what goes into their decisions about portion sizes and the food they serve diners. The study, published in the August issue of Obesity, found big differences between what chefs consider a regular portion compared to the standard serving sizes dictated by the United States Department of Agriculture. When chefs were asked to estimate a typical portion size of penne pasta served in their restaurant, for instance, half of the chefs suggested portions that are six to eight times larger than the U.S.D.A.’s standard 1-ounce serving. Nearly half the chefs said they normally serve 12-ounce steaks in their restaurants, although the U.S.D.A. says daily meat intake shouldn’t exceed 5.5 ounces.

Importantly, most chefs didn’t view the portions served up at their restaurants to be unusually large. Nearly 80 percent of the chefs said the restaurants where they work only offer “regular”-size servings.

The chefs said food presentation, cost and customer expectations were the main factors in deciding how much food to put on a plate. Surprisingly, only 41 percent said calories consumed were the biggest influence on a person’s weight. The majority of chefs believed fat content and carbohydrates matter more.

In the survey, 70 percent of the respondents said the executive chef makes decisions about portion sizes, while only 22 percent cited the restaurant owner and 18 percent said portions were decided at the corporate level.

The study authors said the attitudes of chefs are important because they control how much food is put in front of diners at a time when consumers are eating out more than ever. On average, people ate out about five times a week in 2000, up from an average of 3.7 meals in 1981. And frequency of eating out is linked with eating more calories and fat and being overweight.

Targeting chefs to improve the quality and serving-sizes of the food they provide diners is a strategic way to improve the nutrition of large numbers of people, says study co-author Marge Condrasky, assistant professor of culinary science. Clemson researchers already are distributing nutrition information at culinary conferences and talking about ways chefs can improve the nutritional quality of meals without affecting presentation or taste.

“It’s about how to provide the plate appeal with lower calories,'’ says Dr. Condrasky. “Chefs are creative and are committed to serving the guest. The potential of substituting some vegetables for other ingredients and maintaining the overall look of the plate with fewer calories is feasible.'’