Why Offering Smaller Portions in Restaurants Can Improve Public Health

Smaller portion sizes in restaurants could help curb overeating and promote healthier eating habits, answers Sophia Hua.

As portion sizes in American restaurants have ballooned over the past 50 years, many diners find themselves consuming more than they intend. Studies reveal that larger portions lead to higher calorie intake, which contributes to weight gain and related health issues. The solution? Offering entrées in two sizes.

This simple change can have significant impacts. Research including findings from health policy experts like Sophia Hua, shows that labeling entrées as "standard" and "large" encourages diners to choose the smaller size. For instance, a 695-calorie Cajun Shrimp & Chicken Pasta could be a healthier alternative to its 1,390-calorie counterpart. This method is akin to the successful approach used by beverage companies, which offer various sizes to meet consumer needs and increase sales.

By presenting smaller portion options, restaurants can support healthier eating habits without requiring diners to abstain from their favorite dishes. This approach aligns with harm reduction principles, making moderation easier without sacrificing taste. It also addresses the public health challenge of excess weight, which carries both physical and financial costs.

Adopting this strategy can benefit diners, public health, and the restaurant industry. As more Americans dine out, providing options for smaller portions can reduce calorie consumption and promote better health outcomes. It’s a win-win that may even attract more customers eager for healthier choices.