When it comes to eating out and eating healthy portion sizes, knowledge is power.
Agricultural Research Service-funded scientists investigated trends in portion sizes and the calorie, sodium, saturated fat, and trans fat content of popular meal combos at three U.S. quick-serve chain restaurants. They found little change in portion sizes during a period of 18 years. On a positive note, the study recorded a decline in trans fat content of French fries that followed the first local legislative ban on trans fats in restaurant foods, which was passed by New York City in 2006.
The study was led by nutritional biochemist Alice H. Lichtenstein and colleagues. The team gathered data on 27 common food items served from the three quick-serve chains, commonly called “fast food” restaurants, between 1996 and 2013. They also examined the classic bundled meal of fries, cola, and a burger. Small, medium, and large servings of fries, sweetened cola, a grilled chicken sandwich, and two sizes of cheeseburgers (2 and 4 ounce) were tested.
To read the rest of the story, please go to: Agricultural Research Magazine
