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The examples are extreme, says Jayne Hurley, RD, chief nutritionist for the Center for Science in the Public Interest. But that’s the point.

“The problem is these oversized foods come with oversized calories, saturated fat, and sodium,” Hurley says. “It used to be you got a single entree, and now in some cases you’re getting three entrees on your plate.”

The typical restaurant entree, appetizer, and dessert contain about 1,000 calories apiece, Hurley says. The Center for Science in the Public Interest obtained the nutritional information in the report from restaurant web sites and menus.

“As a consumer-driven industry, we give our guests what they want,” says Shelia Weiss, RD, a nutrition consultant for the National Restaurant Association, an industry trade group. “Certainly there are indulgent items on menus, but there are more diet-conscious items on menus than ever before.”

Hurley believes diners don’t realize just how indulgent some items are. It’s a given that you’re splurging when you order Uno Chicago Grill’s Mega-Sized Deep Dish Sundae, a chocolate-chip cookie baked in a pizza pan and topped with ice cream, whipped cream, and chocolate sauce, she says.

“But how many people would guess there are 2,800 calories and 72 grams of saturated fat when that sundae hits the table?”

Weiss disputes CSPI’s contention that restaurants may be offering much larger portions to entice recession-weary customers into eating out again.

“If anything, restaurants are adjusting their portion sizes down as a measure of the economy,” Weiss says.

The Center for Science in the Public Interest is backing a federal menu labeling bill that would require calorie counts to be listed on the menus and menu boards of chain restaurants. The National Restaurant Association is supporting a measure that would allow nutritional information to be listed in other locations -- such as a brochure or poster -- when a customer orders.

Providing more information on fat, calories, and sodium in restaurant meals would help diners trying to protect their health, says Dawn Jackson Blatner, RD, a spokeswoman for the American Dietetic Association. Blatner, who provides nutrition counseling, says helping her clients learn what’s in restaurant meals is critical.

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