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Anywhere from 14 percent to 33 percent chose the reduced portions, depending on the day and the mix of customers.
Even 200 fewer calories can add up over time. And other tricks can trim portions without people noticing, whether dining out or at home. Cornell's Wansink found people served 18 percent more pasta with marinara sauce onto a red plate than a white one -- and 18 percent more pasta alfredo onto a white plate.
A stark contrast "makes you think twice before you throw on another scoop," explains Wansink. His own family bought some dark dinner plates to supplement their white ones, because people tend to overeat white starches more than veggies.
Wansink's other research has found:
Switching from 11-inch plates to 10-inch plates makes people take less food, and waste less food. The slightly smaller plate makes a normal serving look more satisfying.
People think they're drinking more from a tall, skinny glass than a short, wide one even if both hold the same volume, a finding Wansink says was widely adopted by bars.
Beware if kids eat from the adult bowls. He found 6-year-olds serve themselves 44 percent more food in an 18-ounce bowl than a 12-ounce bowl.
Restaurants are starting to get the message that at least some customers want to eat more sensibly. Applebees, for example, has introduced a line of meals under 550 calories, including such things as steak.
And a National Restaurant Association survey found smaller-portion entrees, "mini-meals" for adults and kids, and bite-size desserts made a new trend list.
It's all consumer demand, says association nutrition director Joy Dubost: More diners now are "requesting the healthier options and paying attention to their calories."
[Associated
Press;
Copyright 2012 The Associated Press. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.
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