Good article. I'm not surprized in the least. I've always thought that there was no way to regulate or document the true calorie counts at restaurants. there really is too much room for variation.
I know some items are measured and weighed at mainstream chains, but most mom and pops are by feel.
Of course, my cousin will tell you that some restaurants give (what she calls) better portions than others. Example, we went to the Cheesecake Factory for lunch. She complained the that one on the other side of town served smaller portions than the one we were at. So now, she's going to be going to the one nearer to us instead of the one closer to her job.
I've noticed that too when I go out. Some times the portion seems bigger or smaller for whatever reasons.
This is why I always try to eat half of whatever is on the plate. I'll either leave half or take half home. I figure I'm safe if I leave food on the plate.
i guess this is one reason i 1. cook for myself as much as possible. we do go out, but not very often, and when we do, i generally don't worry about it. i log, but only for the accountability, i pretty much assume i'm going to be over what i'm logging (and i'll be over calorie target when we go out).
and 2. why i'm really trying to teach my body and mind to trust my stomach (internal cues to hunger and lack of same) rather than the external cues (what's left on the plate, what other people are eating, etc).
Edited by: NGM1692 at: 1/8/2010 (11:41)
"...if i lost my keys, i'd want to find them. i haven't lost 63 pounds, i've *removed* them" (BFL)
That was one of the most important lessons I had to learn. You forget the little things you do until it smacks you right in the tush, or thighs, as it were.
Like Twist, I have been making myself work from scratch, when I am able. I have found a place, near me, where they have recipes, and the ingredients, both fresh and dried, and all I have to do is come in, scrub up and put the dish together how I want it. I don't have to go and buy 6 oz of dried rosemary when all I will need is an eighth of teaspoon. I have now compared the cost of doing this for myself and my mom, 16 dinners with left overs, per month and the cost is about 3 dollars a meal.
Being aware, being precise, and looking for the alternatives.
Giving up is never an option
Courage is not about starting something, but about completing it.
One more reason why I hardly ever buy anything packaged and make everything from scratch. That way I know exactly what's in it! As for restaurants, well, the upshot of being on a tight budget is I hardly ever indulge anymore.
Fitness Minutes: (44,042) Posts: 325 1/7/10 2:27 P
"It was Roberts who initiated the study, and it was her own struggles with weight that got her started. Author of the book The Instant Diet, she was working on new recipes for the paperback version (retitled The "i" Diet) and, as was her practice, used herself as a guinea pig. As a rule, she lost weight on the menu plans she recommended to readers, but when she redeveloped some of the meals using what were supposed to be calorically equivalent supermarket or restaurant foods, the pounds stopped dropping off. Just as suspiciously, she always felt full."
"No one would deny that the 18% calorie overload on restaurant menus is a problem. The additional 8% in frozen foods sounds less serious; in a 500-calorie entree, after all, 8% adds only 40 calories. That, however, is in a single meal. Over the course of a year, consuming just 5% more than you need in a 2,000-calorie diet can mean a 10-lb. weight gain. "The 18% and 8% figures are just what you need not to lose weight," says Roberts."
"It is our choices... that show what we truly are, far more than our abilities." (JKR/Dumbledore)
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