Chefs’ Opinions of Restaurant Portion Sizes
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...
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| Veröffentlicht in: | Obesity (Silver Spring, Md.) Md.), 2007-08, Vol.15 (8), p.2086-2094 |
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| container_title | Obesity (Silver Spring, Md.) |
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| creator | Condrasky, Marge Ledikwe, Jenny H. Flood, Julie E. Rolls, Barbara J. |
| description | 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. |
| doi_str_mv | 10.1038/oby.2007.248 |
| format | Article |
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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.</description><identifier>ISSN: 1930-7381</identifier><identifier>EISSN: 1930-739X</identifier><identifier>DOI: 10.1038/oby.2007.248</identifier><identifier>PMID: 17712127</identifier><language>eng</language><publisher>Oxford, UK: Blackwell Publishing Ltd</publisher><subject>Adult ; behavioral strategies ; Chefs ; Cooking - methods ; Data Collection ; Feeding Behavior - psychology ; Female ; food intake ; Food science ; guideline compliance ; Humans ; Influence ; Male ; Meetings ; Middle Aged ; Nutrition ; Obesity ; Polls & surveys ; Research methodology ; Restaurants ; Weight control</subject><ispartof>Obesity (Silver Spring, Md.), 2007-08, Vol.15 (8), p.2086-2094</ispartof><rights>2007 North American Association for the Study of Obesity (NAASO)</rights><rights>Copyright Nature Publishing Group Aug 2007</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c4622-32682115ea2a555a8e4c9e21e769bba8745d9f629f7c33aa486167d3630c38223</citedby><cites>FETCH-LOGICAL-c4622-32682115ea2a555a8e4c9e21e769bba8745d9f629f7c33aa486167d3630c38223</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1038%2Foby.2007.248$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1038%2Foby.2007.248$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>314,776,780,1411,1427,27901,27902,45550,45551,46384,46808</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/17712127$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Condrasky, Marge</creatorcontrib><creatorcontrib>Ledikwe, Jenny H.</creatorcontrib><creatorcontrib>Flood, Julie E.</creatorcontrib><creatorcontrib>Rolls, Barbara J.</creatorcontrib><title>Chefs’ Opinions of Restaurant Portion Sizes</title><title>Obesity (Silver Spring, Md.)</title><addtitle>Obesity (Silver Spring)</addtitle><description>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.</description><subject>Adult</subject><subject>behavioral strategies</subject><subject>Chefs</subject><subject>Cooking - methods</subject><subject>Data Collection</subject><subject>Feeding Behavior - psychology</subject><subject>Female</subject><subject>food intake</subject><subject>Food science</subject><subject>guideline compliance</subject><subject>Humans</subject><subject>Influence</subject><subject>Male</subject><subject>Meetings</subject><subject>Middle Aged</subject><subject>Nutrition</subject><subject>Obesity</subject><subject>Polls & surveys</subject><subject>Research methodology</subject><subject>Restaurants</subject><subject>Weight control</subject><issn>1930-7381</issn><issn>1930-739X</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2007</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNp9kMtKAzEUQIMotlZ3rmVAcOXU5CaTx9IWX1Co-ABdhcw0g1Omk5p0kLryN_w9v8SUFgUXru7lcjhcDkKHBPcJpvLM5cs-YCz6wOQW6hJFcSqoetr-2SXpoL0QphgzjjOyizpECAIERBelwxdbhq-Pz2Q8r5rKNSFxZXJnw8K03jSL5Nb5RTwn99W7DftopzR1sAeb2UOPlxcPw-t0NL66GZ6P0oJxgJQCl0BIZg2YLMuMtKxQFogVXOW5kYJlE1VyUKUoKDWGSU64mFBOcUElAO2hk7V37t1rG5_RsyoUtq5NY10bNJdE4QzTCB7_Aaeu9U38Tcc4mDEJcqU7XVOFdyF4W-q5r2bGLyO04qSOEfUqoo4RI360kbb5zE5-4U21COA18FbVdvmvTI8Hz5wD_QYg-nn3</recordid><startdate>200708</startdate><enddate>200708</enddate><creator>Condrasky, Marge</creator><creator>Ledikwe, Jenny H.</creator><creator>Flood, Julie E.</creator><creator>Rolls, Barbara J.</creator><general>Blackwell Publishing Ltd</general><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>K9.</scope><scope>7X8</scope></search><sort><creationdate>200708</creationdate><title>Chefs’ Opinions of Restaurant Portion Sizes</title><author>Condrasky, Marge ; Ledikwe, Jenny H. ; Flood, Julie E. ; Rolls, Barbara J.</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c4622-32682115ea2a555a8e4c9e21e769bba8745d9f629f7c33aa486167d3630c38223</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2007</creationdate><topic>Adult</topic><topic>behavioral strategies</topic><topic>Chefs</topic><topic>Cooking - methods</topic><topic>Data Collection</topic><topic>Feeding Behavior - psychology</topic><topic>Female</topic><topic>food intake</topic><topic>Food science</topic><topic>guideline compliance</topic><topic>Humans</topic><topic>Influence</topic><topic>Male</topic><topic>Meetings</topic><topic>Middle Aged</topic><topic>Nutrition</topic><topic>Obesity</topic><topic>Polls & surveys</topic><topic>Research methodology</topic><topic>Restaurants</topic><topic>Weight control</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Condrasky, Marge</creatorcontrib><creatorcontrib>Ledikwe, Jenny H.</creatorcontrib><creatorcontrib>Flood, Julie E.</creatorcontrib><creatorcontrib>Rolls, Barbara J.</creatorcontrib><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>ProQuest Health & Medical Complete (Alumni)</collection><collection>MEDLINE - Academic</collection><jtitle>Obesity (Silver Spring, Md.)</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Condrasky, Marge</au><au>Ledikwe, Jenny H.</au><au>Flood, Julie E.</au><au>Rolls, Barbara J.</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Chefs’ Opinions of Restaurant Portion Sizes</atitle><jtitle>Obesity (Silver Spring, Md.)</jtitle><addtitle>Obesity (Silver Spring)</addtitle><date>2007-08</date><risdate>2007</risdate><volume>15</volume><issue>8</issue><spage>2086</spage><epage>2094</epage><pages>2086-2094</pages><issn>1930-7381</issn><eissn>1930-739X</eissn><abstract>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.</abstract><cop>Oxford, UK</cop><pub>Blackwell Publishing Ltd</pub><pmid>17712127</pmid><doi>10.1038/oby.2007.248</doi><tpages>9</tpages><oa>free_for_read</oa></addata></record> |
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| ispartof | Obesity (Silver Spring, Md.), 2007-08, Vol.15 (8), p.2086-2094 |
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| language | eng |
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| source | MEDLINE; Wiley Online Library Journals Frontfile Complete; Wiley Online Library Free Content |
| subjects | Adult behavioral strategies Chefs Cooking - methods Data Collection Feeding Behavior - psychology Female food intake Food science guideline compliance Humans Influence Male Meetings Middle Aged Nutrition Obesity Polls & surveys Research methodology Restaurants Weight control |
| title | Chefs’ Opinions of Restaurant Portion Sizes |
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