Condrasky M et al. (2007) Chefs' opinions of restaurant portion sizes. Obesity 15: 2086–2094

Over the past three decades an increase in food portion sizes and an increased energy intake have been observed in the USA. Condrasky et al. conducted a survey among 300 chefs from a variety of dining establishments across the country, to evaluate their opinions on restaurant portion sizes. The information collected included chefs' backgrounds, portion sizes served, factors influencing the portion sizes, the use of nutritional information in menu planning and chefs' opinions on factors influencing health and body weight.

The majority of chefs (76%) believed that they served 'regular' portions of food in their establishment, whereas less than 20% perceived the portions served as being 'large' or 'extra-large'. When asked to estimate the size of the typical portions they served, however, the majority of chefs reported serving portions of steak and pasta that were larger than the US government recommendations. Chefs who were at least 51 years old reported serving significantly smaller portions than younger chefs. Respondents indicated that portion sizes were influenced by presentation of foods, cost, customer expectation, competition with other restaurants and calorie content. Chefs choosing calorie content as an important factor when determining portion sizes also reported serving smaller portions of steak and pasta as well as serving smaller portions of vegetables. Among the respondents, 59% thought that something other than calories was the food constituent that most influenced body weight.

The authors suggest that strategies that help chefs to provide portions in keeping with customers' energy requirements should be developed.