A survey of 300 chefs, conducted by julie obbagy, ph.d., a nutritionist at USDA's Center for Nutrition Policy and promotion, evidence analysis division, found that most believe the amount of food served in restaurants influences how much people eat,and that big portions are hard on people watching their weight. 69% of chefs say that cutting portion size is a better way to reduce calories than to modify existing recipes.
Surveys by the NPD Group found that while a majority of consummers have intentions to eat healthier, many do not carry out these plans.
53% said they were going to limit their caloric intake, yet just 38% of consumers said they are actually doing so. Eating smaller, more frequent meals is the intention of 44% of adults, but only 29% actually put this into practice.