Skip to main content

Science News: Oversized Meals Have Been Shown To Be A Factor In Obesity


ft lauderdale personal chef


Restaurants frequently serve oversized meals, not only in the United States but also in many other countries, according to a study conducted by an international team of researchers and supported by FAPESP -- São Paulo Research Foundation.
Published in the British Medical Journal, the study weighed and measured the energy content of meals served by restaurants in Brazil, China, Finland, Ghana and India.
The results showed that 94% of the most popular main dishes served in sit-down restaurants and 72% of those purchased over the counter from fast food outlets contained more than 600 kilocalories (kcal), the benchmark recently recommended by the United Kingdom's National Health Service (NHS) to help reduce the global obesity epidemic.
The researchers found a significant correlation between meal weight and energy content. They concluded that some popular meals were both far larger and more caloric than necessary.
Examples include Brazil's traditional rice, beans, chicken, cassava and salad with a bread roll (841 g and 1,656 kcal); Ghana's classic fufu, goat and soup (1,105 g and 1,151 kcal); and India's popular mutton biryani (1,012 g and 1,463 kcal).
"Obesity is a world health problem caused by several factors, such as sedentary living, processed food and sugar intake, and overeating. Many people may confuse food craving with hunger. This study shows that any strategy to combat obesity should also consider these excesses," said Vivian Suen, a professor in the Department of Clinical Medicine at the University of São Paulo's Ribeirão Preto Medical School (FMRP-USP), who is a coauthor of the article.
The World Health Organization (WHO) considers obesity a global epidemic and a major risk factor for heart disease, stroke and diabetes, among other diseases. It estimates that 1.9 billion adults are overweight and 600 million are obese worldwide.
According to the study, the selected restaurant and fast food meals supplied between 70% and 120% of the daily energy required by a sedentary woman -- approximately 2,000 kcal -- except in China, where the energy content of the most popular meals was significantly lower.
"The study did not take into account the mode of preparation or the nutritional composition of the meals analyzed. The fact is that many people who patronize these restaurants are overeating," Suen said.
The researchers measured the energy content of a representative sample of 223 popular meals purchased from 111 randomly selected sit-down restaurants and fast food outlets located in the following five cities: Ribeirão Preto (Brazil), Beijing (China), Kuopio (Finland), Accra (Ghana) and Bangalore (India).
They compared these findings with data from restaurants in Boston (USA) extracted from previous studies by Tufts University. The restaurants and fast food outlets were located within an area of 25 square kilometers around each participating research center.
"The findings refute two widely held ideas. We're not just eating the wrong foods but also overeating, and in terms of calories, a meal considered healthy may often increase the organism's energy balance and hence add more weight than a fast food meal," Suen said.
The results showed that the energy content of a fast food meals was lower on average (809 kcal) than that of a sit-down restaurant meal (1,317 kcal). However, the study was far from being a defense of fast food outlets.
"It can be taken as a warning that while we're focusing on fast food and campaigns to encourage healthy eating, all of which is positive and necessary, we're overlooking important factors such as the sheer amount of food we eat, which can also have a major impact on global obesity," Suen said.
Compensation
Oversized portions also have an effect on the so-called compensation mechanism, Suen explained.
"When nonobese people have a large midday meal, they normally feel less hungry in the evening and eat less for dinner, for example," she said. "However, obese people appear not to have this perception, as has been found in several studies by the research group at Tufts University. Therefore, this regulation in terms of eating less in the next meal doesn't happen in obese individuals."
Another problem with obesity is the organism's resistance to weight loss.
"There are countless diets -- low carb, high protein, low fat, and so on -- but which is best for weight loss? No one truly knows. What matters in the long term is total energy content in terms of calories.
Food quality is also important, of course. Eating low-quality carbohydrates such as saturated fat or large amounts of sugar contributes to diseases associated with excessive intake of these products. Weight gain is associated with excessive calorie intake," Suen said.

Provided by Fundação de Amparo à Pesquisa do Estado de São Paulo.


personal chefs and event catering
Miami + Miami Beach + Fort Lauderdale + Palm Beach
info@yadachef.com | 954-367-YADA (9232)

Popular posts from this blog

Do you Remember Herman? Sourdough Starter and Recipe

In the late 1970s and early 1980s, Amish friendship bread, as well as an interchangeable starter referred to as Herman (the name varies), became a popular exchange among friends who shared the starter as well as recipes. Herman Starter Preparation time: 10 minutes Standing time: 5 days Yield: 4 cups 1 cup sugar 1/3 cup warm water 2 packages (2 1/4 teaspoons each) active dry yeast 2 cups each: milk, flour 1. Sprinkle 1 tablespoon of the sugar over the warm water. Sprinkle yeast over mixture; set aside until doubled in volume, about 10 minutes. 2. Combine milk, flour, remaining sugar and yeast mixture in a plastic or glass container. (Do not use metal.) Stir with a wooden spoon; cover loosely. Set aside at room temperature, at least 8 hours. 3. Stir mixture once a day for three days. On the fourth day, measure out 1 cup of Herman for baking; measure 1 additional cup to give to a friend as a gift. To replenish starter: Add 1 cup flour, 1 cup milk and 1...

Kids Cooking Class - Palm Beach, Fort Lauderdale, Miami

YaDa Chef's cooking school JUST for kids! Teaching children of all ages that cooking can be creative, full of discovery, and a lot of fun!  YaDa Chef provides hands-on cooking classes allowing kid's imaginations to run wild and free while discovering new science, math, reading, health and social skills. YaDa Chef offers a unique culinary experience offering cooking classes to children in an environment that encourages discover and creativity.  Each class is a new experience.  Themes chosen, either our one of YaDa Chef's chefs, by the child or parent assist in sharpening skills and taking the mystery out of the kitchen.  Removing the fear of the unknown while incorporating subject matter which ties into each theme. Our highly qualified chefs, in coordination of nutritional experts carry out a mission to provide an interactive learning experience giving children the opportunity to develop a life-long love of the culinary arts. Each class is designed to fa...

The History Of Mustard

Mustard was around thousands of years before Grey Poupon BY  PEGGY TROWBRIDGE FILIPPONE Mustard, a member of the Brassica family of plants, bears tiny round edible seeds and tasty leaves. Its English name, mustard ,  is derived from a contraction of the Latin  mustum ardens  meaning "burning must ."  This is a reference to the spicy heat of the crushed  mustard seeds  and the French practice of mixing the ground seeds with  must,  the young, unfermented juice of wine grapes. The condiment mustard is made from the seeds of the mustard plant. The seeds aren't flavorful until they are cracked, after which they are mixed with a liquid to become prepared mustard. The culinary history of mustard as a condiment is extensive. History of Mustard as a Condiment As a condiment, mustard is ancient. Prepared mustard dates back thousands of years to the early Romans, who used to grind mustard seeds and mix them with wine into a past...

Raspberry Tart Recipe

To make sure the pastry stays crisp and flaky, arrange the raspberries on top no more than 30 minutes before serving. The jam not only sets the berries in place, it also adds flavor intensity and gives them a beautiful shine. PUFF PASTRY 3 cups/375g chilled all-purpose flour, plus more for rolling 1/2 teaspoon salt 3 sticks (3/4 pound/340g) unsalted butter, thinly sliced and chilled 1/4 teaspoon/2ml fresh lemon juice About 1 cup/250ml cold water 1 large egg yolk mixed with 1 tablespoon/15ml water 1/4 cup/285ml plus 3 tablespoons/45ml seedless raspberry jam 1 1/2 pints/225g fresh raspberries Vanilla ice cream, whipped cream or crème fraîche (optional), for serving The dough can be refrigerated for up to 2 days or frozen for up to 4 months. TART In a chilled bowl, whisk the flour with the salt. Scatter the butter over the flour. Add the lemon juice and 1 cup of cold water and stir with a wooden spoon just until the flour is moistened; add 1 to 2 tablespoons more water if...

Pitted vs Unpitted Olives — Which Are Better?

Q. Are there any differences in flavor or texture among pitted and unpitted brine-cured  olives? A. To evaluate any differences between pitted and unpitted olives, we gathered both green and black brine-cured olives from deli sections at supermarkets, as well as olives packed in plastic and glass containers. After tasting many samples, it became clear that the pitted olives suffered on two counts: they tasted saltier and their flesh was mushier. They also lacked the complex, fruity flavors of the unpitted kind. Here's why: Before being packed for sale, fresh-picked olives are soaked in brine for periods of up to a year to remove bitterness and develop flavor. Once pitted, the olives are returned to the brine for packing, which can penetrate the inside of the olive and turn it mushy and pasty, as well as increase the absorption of salt. That saltier taste can mask subtler flavors. If you have the time, it makes sense to buy unpitted olives and pit them yourself...

Baked Apple Streusel Pancake Bars Recipe

Have you ever mixed up a batch of pancake batter, (because they sounded so amazing 15 minutes earlier when you were in bed), o nly to find yourself in front of the stove, spatula in hand, thinking "I really don't have the patience for this?" Yields: 20 Bars Adapted from: Martha Stewart's Buttermilk Pancakes 2 cups all-purpose flour 2 teaspoons baking powder 1 teaspoon baking soda 1/2 teaspoon kosher salt, or slightly less table salt 3 tablespoons sugar 2 large eggs, lightly beaten 2 3/4 cups buttermilk (whole milk can be substituted without any problems) 3 tablespoons unsalted butter, melted 1 small apple, diced into 1/2" pieces 2 cups Granola (we used an apple cinnamon granola from Bear Naked) For Topping: 1/4 cup all-purpose flour 1/4 cup brown sugar, firmly packed 3 tablespoons butter, melted 1 teaspoon cinnamon 1/2 teaspoon freshly grated nutmeg Grease and Parchment your choice of baking dish. We used 2 8"x8" pans (for the straight s...

Homemade Turkey Ham Recipe

Making your own cured turkey “ham”, is not only healthier, but in our opinion much tastier.  It will be much lower in sodium and be preservative free.  You are going to use turkey in 3 different forms. Cubed, minced and pureed.  This will give it a more “ham” like texture. Start with 2 pounds 10.5 ounces of skin off deboned turkey thigh meat Cubed Turkey 14 ounces/400 grams turkey meat, cut into cubes  1 teaspoon/4 grams salt 1/4  teaspoon/1 grams curing salt Minced/Ground Turkey (if you use pre minced make sure it’s thigh meat) 14 ounces/400 grams turkey meat 1 teaspoon/4 grams salt 1/2 teaspoon/2 grams curing salt  2 Tablespoons plus 2 teaspoons/40mls water For The Puree 10.5 ounces/300 grams turkey meat 4 teaspoons/20mls water 1/2 teaspoon/2mls garlic powder   1 teaspoon/4 grams salt 1/2 teaspoon/2 grams curing salt  1 large egg white 2 teaspoons/10ml liquid smoke 1/2 tablespoon/2 grams smoked paprika  Trim the turkey if not trimmed alread...

Braised Lettuce (Laitues Braises): A Take On Julia Child’s Recipe

You can use almost any lettuce, such as chicory, or frisee, or Boston Bib if you are busing large heads, cut them in half. We made these pescartarian because of the shrimp stock, but vegan is easy with vegetable stock, or if serving with beef, a  beef stock and bacon. Braised lettuce is a delicious garnish for poultry, white meats such as veal or pork, or steamed white fish. It can be the main accompanied by a warm sweet potato salad. Serves 4 4 heads Romaine lettuce hearts  4 thick slices of bacon (if making not vegetarian or vegan), cut into lardon strips 1 small onion , diced 2 carrots, diced 1 tablespoon/15g plus 1/2 tablespoon/7 butter divided  1 teaspoon/5ml olive oil 1/2 cup/125ml shrimp or seafood stock (see notes above) 1/2 cup/125ml cup white wine or dry white vermouth bouquet garni: 1 parsley branch, 1 branch of thyme,1  bay leaf tied to a cheesecloth ½ tablespoon butter 1 tablespoon parsley Trim stems of lettuce and ...

9 Wonderful Benefits Of Pistachios

The health benefits of pistachios include a  healthy heart , weight management, protection against  diabetes  and hypertension, and improved  digestion . The  vitamins ,  minerals , fats, and protein found in pistachio are all good for health. What Are Pistachios? Pistachios are one of the oldest edible  nuts  and are commonly used all over the world. They are native to Asia, particularly Iran and Iraq. Archaeological evidence  dates  the association of pistachios and man as early as 6,000 BC. They were cultivated in Iran, Iraq, and Syria and were introduced to the Romans only in 100 AD. Today, apart from Iran, Iraq, and Syria, pistachios are being produced in many countries such as the United States, Australia, Turkey, and China, among others. Pistachio nuts belong to the  Anacardiaceae  family from the genus  Pistacia . A pistachio tree takes about 10 to 12 years to produce the first crop. They are d...

Strawberry Breasts (Fragomammella) Recipe

This 'Two Fat Ladies' recipe is delicious. We did find before pushing the ricotta through the sieve to drain as much as the liquid out of it first. Made for a less runny consistency.  Ingredients 1 pound/450g strawberries 1 tablespoon/15ml lemon juice 1 tablespoon/15ml caster sugar (superfine) 1 1/4/510g pounds fresh ricotta 1/4 pint (1/2 cup/120ml/120g) double cream 3 tablespoons/45ml Campari 4 to 5 tablespoons/8g icing sugar (confectioners') Directions Set aside 16 of the smallest strawberries and cut the rest into small pieces. Put in a bowl with the lemon juice and caster sugar and leave to soak for 1 hour. Push the ricotta through the smallest sieve of a mouli, add cream and Campari, mix well. Sieve the icing sugar into the mixture to your own taste, put a third of the mixture aside and mix the strawberries into the remaining ricotta. Prepare pink dessert plates and divide the mixture into 16 breast-shaped molds, 2 for each plate. With a moistened...