![]() “It’s the collapse of home cooking that led directly to the obesity epidemic.” The magic of the diet, its advocates say, is that it doesn’t mean skimping on portions or going without meat, eggs, cheese, alcohol or dessert. “People who cook eat a healthier diet without giving it a thought,” Michael Pollan recently told Mark Bittman, both authors and advocates of the cook-it-yourself diet. Writers, nutritionists, doctors, chefs and Michelle Obama have all been promoting a hot new diet: home-cooked food. Yogurt with fruit and nuts (210), toast and jam (85), coffee (2), beef stir-fry and farro (400), diet soda (0), pretzels (220), pear (100), chicken and arugula (490), brussels sprouts and squash (55), water (0), wine (120), cookies (200) It’s just hard to do so at most restaurants. But there is some good news: As you’ll see below, it’s not so hard to eat bountifully and stay under 2,000 calories. Combine that compulsion with the rising number of restaurant meals Americans eat and the substance of those meals, and you start to understand why we’ve put on so much weight. It’s “the completion compulsion,” a phrase coined in the 1950s by the psychologist Paul S. (Depending on age and gender, most adults should eat between 1,600 and 2,400 calories a day.) Researchers have long understood that people are more likely to finish what’s on their plate than to stop eating because they’ve consumed a given amount of food. Here, we show you what roughly 2,000 calories looks like at some large chains. Yet the restaurants have also been doing something else, with less fanfare: continuing to add dishes so rich that a single meal often contains a full day’s worth of calories. Fridays and others have introduced small-plate items. McDonald’s eliminated the Supersize menu, while T.G.I. The nation’s largest restaurant chains have made a big deal in recent years about introducing smaller portion sizes. ![]() Although we cannot guarantee all the restaurants mentioned are offering exactly the same dishes, we believe this will provide guidance in estimating calorie counts when eating out. Editor’s note: This article was first published in 2014.
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