( Penn State doctoral student. Anot...)Portion Sizes in Restaurants Larger than Before,Health

Penn State doctoral student.

Another discovery that was made was that veteran chefs tend to serve smaller portions compared to younger chefs who usually dish larger ones. This could be explained by "The older chefs were trained a couple of decades ago when portions were smaller," Flood says. "The younger ones grew up at a time when the cultural norms were bigger servings."

While 76% of chefs referred to their portions as "regular" sized only 17% of them described them as large or extra large. 58% of the chefs also shifted the blame to the diners saying that even if customers are served a huge amount of food, it was the diners' responsibility to eat the appropriate amount.

86% said that customers would tend to notice if the portions were decreased by 25% although around 60% say that customers would not notice 10% to 15% decrease in portion size.

A few years ago, Lisa Young, a nutrition professor at New York University, measured food in restaurants and found that portions were far larger than the recommended servings. "Now that we are in agreement, we need to figure out ways to scale back.

"Portions didn't get this big overnight so we need to scale back slowly — 10% to 15% at a time would be progress. And we need to change customer expectations," says Young. According to Kurt Hankins, vice president of menu development for Applebee's portion sizes are determined by asking guests to rate meals for their size as well value and taste. "A simple portion reduction for no apparent reason would not be well accepted."
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