Saturday, December 1, 2007

Oversized Portions? Blame the Chef


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.
Another interesting article in the New York Times. See what you think.

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