San Jose Mercury News
Everyone has trouble deciding how much to
eat in restaurants. Here
are some strategies to help you stay within the realm of reason:
Sit down. Just the act of sitting will slow your intake.
Use utensils. Order food that requires cutting and chewing.
Order appetizers. You don't have to have an entree. Have a couple
appetizers. But be careful. Steakhouse appetizers commonly run
to 3,000 calories apiece. Outback's ``Bloomin' Onion'' packs 2,130
calories with dipping sauce, and 1,690 without.
Split the entree. You and a companion each get half, and each have
Ask for the lunch-size entree. If the restaurant won't allow it,
for a takeout container and tuck away some of the food before you
Avoid buffets. But if you must, go for the top-end items rather
filler. Get your money's worth on quality.
Pause. Eat half the sandwich or entree, rest a few minutes, and
if you're really still hungry.
Bring a reference. Take along the paperback book, ``Restaurant
Confidential'' (Workman Publishing, $12.95). It gives calories,
fat grams, and saturated fat grams for most foods you'll find in
Measure. Get a mental picture of a reasonable portion. Compare it
something, like a tennis ball's worth of mashed potatoes, but be
realistic. Few people will stick with a deck of cards' worth of
a sunglasses case of fish or a casserole serving the size of a
kitchen sponge, as diet books often recommend.
Know your downfalls. If they are chips, have a couple and send
End the meal. Have a definite end to your meal. Maybe it has to be
small sweet, but then you're done.