Don’t Get Conned on Calories

by Ashley Staker on May 21, 2010

Providing nutritional information has become a fairly vogue practice for most eating establishments- even before the new health-care reform bill.   So we’re already seeing evidence of the positive effects that access to such information promotes; posting calories in restaurants makes a difference (in kids’ lives, at least.)  New research shows that parents are using the information to order fast food more carefully for their children.

However, it appears that these posted calorie counts aren’t always entirely accurate.  Researchers at Tufts University Jean Mayer US Department of Agriculture Human Nutrition Research Center on Aging investigated 18 entrées and side dishes from chain restaurants (Olive Garden, Applebee’s, P.F. Chang’s, Ruby Tuesday and Denny’s), 11 entrées and sides from fast-food outlets (Taco Bell, Dunkin’ Donuts, Domino’s, McDonald’s and Wendy’s) and 10 frozen supermarket meals (from Healthy Choice, Weight Watchers, Lean Cuisine, South Beach Living and Bell & Evans).  And they discovered that the calorie counts were off — sometimes way off.

A Whopper — Or Not?

In this particular study, researchers found that on average, there were 18% more calories in foods from restaurants and fast-food outlets than were posted.  And frozen foods contained 8% more than stated on labels. Sometimes the published calorie counts weren’t all that far off; for example, Ruby Tuesday says its Asian glazed salmon contains 424 calories, and researchers found it contained 461 calories. Occasionally, however, the discrepancy was wide indeed and it varied in both directions.  P.F. Chang’s Cantonese Shrimp was posted as having 330 calories, but was served with only 268 calories, while the same restaurant’s large Sichuan-style asparagus, posted at 260 calories, actually contained more than double that amount, an astonishing 558 calories…how, I wonder, is it even possible to pack so many calories into asparagus!?

When I spoke with Lorien Urban, MS, author of the study, she acknowledged that the researchers had analyzed just one sample of each dish, and that’s not optimal because a seemingly small shift in preparation can boost or cut calories significantly. For example, a chef might easily drizzle extra olive oil on a serving of pasta or a fast-food cook might use more cheese. And in the case of frozen entrées, 20% variance in calories is allowed by law.  So at least by that standard, 8% isn’t so bad. But still, it’s clear that the food industry, in general, is feeding us more calories than it says it does.  Or at least more than it intends to anyway.

How to Not Get Conned on Calories

Urban suggested watching out for certain signs that you should adjust your calorie estimate upward when eating out:

Portion sizes: Food portions quite naturally vary from serving to serving.  So instead of feeling like you’ve won the lottery when you’re served a giant portion, eat no more than you know in your heart (and stomach) that you should.

Side dishes: Many of these contained more calories than the entrées (case in point: asparagus). And often, when an entrée came with a no-extra-charge side dish (such as mashed potatoes or buttered corn), those extra calories were not included in the posted calorie count. So ask your server specifically about calories in side dishes, including how and where on the menu they are listed. Also, if you frequent a particular restaurant, check its website — many offer more comprehensive calorie information than you can get from the restaurant menu.

Sauces and condiments: Avoid dishes that are basted and dripping in creamy or oily sauces.  The calorie content of these dressings is so dense to begin with that even a little variance can make a big difference.  Just remember: The buck (or, in this case, the brownie??) stops with you.  Be a smart diner and use calorie content guides as just that-a loose guide.

Source(s):

Lorien Urban, MS, PhD candidate, Gerald J. and Dorothy R. Friedman School of Nutrition Science and Policy, Tufts University, Boston.

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Reprinted with the permission of:
Bottom Line Publications/Daily Health News
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