Eat Out Eat Well

Food for Fun and Thought

Superbowl: Eating Or Watching Or Both?

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Seriously.  Hand to mouth munching on chips, dips, and wings.  A swig or two or three.  A cookie here and there.  And then there’s the “real food” at halftime – or maybe there was pizza first followed by a selection of subs.

By the end of the game do you have a clue about how much – or even what — you have popped into your mouth?

You may – or may not – be riveted to the TV screen rooting hard for your team, but you may also be going along for the ride – happy to be at a party where there’s plenty of food and shouting and enthusiasm – a classic set-up for mindless and distracted eating which is what can happen when there’s no “structured meal,”  a lack planning, and when you give into “head hunger” and “see it and eat it,” as opposed to actual physical hunger.

What Makes Us Eat Too Much?

Hunger doesn’t prompt most of us to overeat. Family, friends, plate size, packaging, lighting, candles, smells, distractions, environments, and feelings all do.    We make about 200+ food related decisions a day – like deciding between pizza or wings; a sandwich or salad; chocolate chip or oatmeal cookie; light beer or diet coke; kitchen table or chair in front of the TV.  That’s about 200+ daily opportunities to be mindful or mindless – and probably a whole lot more when faced with a flow of food and an exciting game.

Food And Football

 

It’s amazing how food has become associated with football — from tailgating to Superbowl parties.  There are plenty of choices for eating deliciously well if you are more mindful than mindless about your selection of food.

Stick with grilled meat, veggies, baked chips rather than fried, plain bread, a pita, or wrap rather than biscuits or cornbread. Go for salsa and skip the guacamole.  Turkey, baked ham, and grilled chicken are better choices than wings and fried chicken.

Examples Of Potential Pitfalls And Some Saving Graces:

Tostada with guacamole:  2 pieces (9.3 oz), 360 calories, 23g fat, 32g carbs, 12g protein

Salsa:  1 tablespoon 4 calories, .04g fat, 1g carbs, .2g protein

Nacho flavored tortilla chips, reduced fat:  1 oz, 126 calories, 4g fat, 20g carbs, 2g protein

Nacho flavored tortilla chips:  1oz, 141 calories, 7g fat, 18g carbs, 1g protein

Potato chips:  1oz, 152 calories, 10g fat, 15g carbs, 2g protein

Potato chips, reduced fat:  1 oz, 134 calories, 6g fat, 19g carbs, 2g protein

Raw baby carrots:  1 medium, 4 calories, 0 fat, .8g carbs, 0 protein

Pizza Hut cheese pizza:  1 slice (1/8 of a 12” medium pan pizza), 240 calories, 10g fat, 27g carbs, 11g protein

Pizza Hut pepperoni pizza:  1 slice (1/8 of a 12” medium pan pizza), 250 calories, 12g fat, 26g carbs, 11g protein

Grilled chicken breast:  one 4.2 oz breast, 180 calories, 4g fate, 0 carbs, 35g protein

KFC Fiery hot Buffalo wing:  one 1oz wing, 80 calories, 5g fat, g carbs, 4g protein

KFC extra crispy drumstick:  one 2oz piece, 150 calories, 6g carbs, 11g protein

Chili (Wendy’s, with saltine crackers):  8 oz, 187 calories, 6g fat, 19g carbs, 14g protein

Wheat bread:  1 slice, .9 oz., 65 calories, 1g fat,, 12g carbs, 2g protein

Italian combo on ciabatta (Panera):  1 sandwich, 1lb. 7 oz, 1050 calories, 47g fat, 94g carbs, 61g protein

Subway 6g of fat or less turkey breast & ham on wheat sandwich:  8.3oz, 296 calories, 4g fat, 48g carbs, 19g protein

Chocolate chip cookie:  2-1/4” from refrigerated dough. 59 calories, 3g fat, 8g carbs, 0.6g protein

Chocolate ice cream, Cold Stone Creamery:   5oz (like it), 326 calories, 20g fat, 33g carbs, 5g protein

Apple:  medium, 95 calories, .4g fat, 25g carbs, .5g protein

What’s on your menu?

GO GIANTS!

Remember to visit and Like MyFoodMAPs on Facebook.

 

 

Fried Food By Any Other Name

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French fries. 

Fried clams. 

Corn dogs. 

Fried dough.

Do you remember when you could eat all of these and still feel great?  Do you remember when you could eat all of these and not gain weight or have it show in all kinds of places you wish it didn’t?

A Staple Of The Standard Western Diet

Fried, fatty food has become a staple of the standard Western diet.

Don’t you see potato chips, French fries, fried chicken, fried mozzarella and fish sticks just about everywhere you turn?  FYI:  in terms of calories – fat, of any kind, has 9 calories per gram compared to protein and carbs at 4 calories per gram.

What Does “Fried” (Food) Mean?

Frying – or cooking food in hot fat over moderate heat –includes sautéing, stir-frying, pan-frying, and deep-fat frying. Sautéing uses the least amount of oil and the oil doesn’t cover the food as it’s being cooked.  Deep-fat frying uses the most oil and the food is submerged as it’s cooked.

Frying is actually called a dry cooking method because it’s done without water. Because of the high temperature and the high heat conduction of oil, food cooks very quickly.

When done properly, deep-frying shouldn’t make food really greasy because the hot oil heats up the moisture inside the food making the food steam from the inside out. If the oil is hot enough and the food isn’t in the oil for too long the oil that penetrates stays around the outer surface of the food and keeps the food’s moisture inside. But, if the food is cooked in the oil for too long, a lot of water is lost and the oil begins to penetrate the food.

The ideal temperature range for deep frying is 350°-375°F. If the temperature is lower than 325° oil will be absorbed into the food. Temperatures much higher than 375° can cause additional oxidation of the oil (which is not healthy) and produce dried out food. A cautionary note:  a number of restaurants reuse their cooking oil over and over which leads to decomposition of the oil and partial and unhealthy oxidation.

What’s The Problem With Eating Fried Food?

Long-term, a fatty diet has been implicated in a number of potentially unhealthy side effects. Short-term, a high fat meal can make you feel not so great.

Fried foods tend to slow down the emptying of the stomach causing you to feel full and bloated – or they move undigested through the intestinal tract too quickly, possibly leading to diarrhea.  They can also cause acid reflux and heartburn. Does the term “indigestion” come to mind?

Fried Foods By Any Other Name

On a menu, fried food is not always just called “fried” or “sautéed.”  Here are some other descriptive terms:

  • Pan-fried
  • Deep-fried
  • French-fried
  • Fricassee
  • Frizzled
  • Sizzled or sizzler
  • Browned
  • Crisped or crispy
  • And frequently, anything battered – which is then fried

Astonishing, But True

While we’re used to fried potatoes and fish and meat, it is astonishing what else has been fried. Incredibly, in 2006 fried Coca Cola won “Most Creative” at the State Fair of Texas.

A few more eyebrow raisers:

  • Deep Fried Oreos
  • Deep Fried Pickles
  • Deep Fried Pizza
  • Deep Fried Pop-tarts
  • Deep Fried Spam, Deep Fried Mars Bars
  • Deep Fried Cupcakes
  • Deep Fried Strawberries
  • Deep Fried Olives
  • Deep Fried Ice Cream
  • Deep Fried Jam Sandwiches

Do Restaurant Menus Influence What You Order?

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As you sit down at your table, the waiter hands you your menu.  You scan the pages with your eyes darting here and there. Where do they land?

Menus are one way a restaurant attempts to build trust with you and if the menu you’re looking at has a well thought out design, psychology is playing a major role.

The Menu Is Part Of The Brand

A restaurant’s menu is part of its brand and how it looks sends out subtle signals to the customer. A dirty menu may send a message that the kitchen is dirty. A bright, clean, well-designed menu probably means a clean, well-designed operation.

Menu design affects the bottom line, too. Thoughtful menu redesign can improve sales by an average of 2 to 10% — by subtly directing customers to order higher profit margin items.

Is It Your Decision What To Order?

Customers don’t really decide — on their own — what to order. If done right (from the restaurant’s point of view), a menu should lead customers to what the restaurant wants them to order. The trick is where the menu items are placed, the graphics, and the descriptions. For a four-page menu (including the front and back covers) the “position of power ” is above the center on the inside right page.

A menu item’s position on a list also affects sales. Human tendency is to remember the top two and the bottom item on a list. High profit margin and high appeal items get high profile spots.  Logic plays a role, too, like putting appetizers in the top left panel — a high-profile position the eyes get to first since appetizers are usually the first things people eat.

The font, the print size, boxes, and shading all help draw attention to an item. Menus need to be graphically exciting, but people have to be able to read them. Things like borders, illustrations, symbols and bold type also focus attention.

Although the same item may sell differently when it’s put in a different spot on the menu, servers play a major role in determining what customers ultimately order. A well-designed menu helps to steer people in the direction the restaurant wants them to go but it’s the servers who close the deal.


The Importance Of Words

Some words have more selling power than others.  “Roasted” or “cooked in our wood-fire oven” are more attractive than “fried.”  If the item actually is fried, describing it as hand-battered, which tells customers the item is fried without saying it’s fried, sounds better.  Making the descriptions of high-profit, high-quality items more appealing than others directs customers to them.

There’s most likely a continuum of appeal. What the restaurant really wants to sell should sound as delicious as possible. The other items should sound good and taste good —just not as good as the signature dishes.

Where Do The Numbers Go?

There’s an art behind the placement of prices on the menu and that placement is critical. Aligning prices in a straight column on the right leads customers to “shop-by-price” because despite mouth-watering descriptions, the eye tends to go straight to the prices.

Customers are savvy and listing menu items with the prices from most expensive to least expensive is something they quickly figure out. Experts recommend positioning the item’s price at the end of the description, in the same type and boldness, and without a dollar sign (even the dollar sign makes the customer a little more aware of the price) — an approach that helps the customer focus on the product rather than the price.

 

 

 

No, I Don’t Want A Piece Of Pie

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Have you ever said, “No, I don’t care for any” to seconds or “No, thank you” to dessert – but your host or dinner companion just won’t give up?

“You’ve gotta try it, it’s great, “ or “Oh, come on, just a little taste,” or “Have just a little more.” It goes on and on and on and you want to scream, “No, and I mean, No.”

Unfortunately, many of us cave in to the pressure – because the food really does look tempting and your willpower and commitment has been eroded — or because we just want the annoying beseeching to go away.  It can be aggravating – maybe infuriating – and at times embarrassing — when they keep pressuring you to have a taste, or take some more, or, worse yet, shove their forks in your face.

Why Do They Do It?

Who knows what motivates people who pressure you and won’t give up.  Maybe it’s their own guilt about what they’ve eaten and they want company while they wallow in the “I shouldn’t of had that.”

Maybe it’s a reflection of their fear that if you lose weight you’ll look so much better than they do and you’ll also show them up as self-perceived “dietary failures.”

Or, maybe, like some of my relatives, they’re just programmed to push your buttons along with pushing you to taste and eat.

What You Can Do

There are a few ways to handle these saboteurs/relatives/frenemies. One is to take the high road and explain that you’re satisfied with what and how much you’ve already eaten since you’re trying to watch your weight and eat clean. If they persist you can try saying again that you’re comfortably full and really don’t want more food. If they keep at it stare them down and ask why the heck they care so much about what you eat.

Now, that may “piss” someone off so you might try to still be firm but a little more gentle without hurting someone’s feelings.  Although – being polite and gentle hasn’t worked so far and they’re hurting yours . . .

Using the health card almost always works.  Claiming you’re on a diet usually doesn’t. It’s hard to argue or persist with the pressure when you say that your doctor told you that you had to watch your cholesterol or that you have a food allergy.  There are excellent times when little white lies that harm no one and potentially save your waistline and your relationships are the best solution.

Then again, to shut someone up you could always take the food, take one little nibble, keep smiling, and leave it on the nearest table or toss it in the garbage on a stroll toward the rest room.

How Many Calories Are In A “Mindless Bite”?

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Are your pants feeling a bit tight and you can’t figure out why?

It’s those mindless bites that will get you.  Each one of those “shove it in your mouth without thinking about it” bites is worth about 25 calories.  Do the math.  If you have four mindless bites a day above and beyond your daily calorie needs that means possibly gaining slightly less than a pound a month (it takes 3500  calories to gain a pound  — and yes, you need a deficit of 3500 calories to lose a pound).

Do You Do Any Of These?

  • Snag a piece of candy from the bowl on someone’s desk
  • Scoop the last bit of leftovers from the pot into your mouth
  • Taste the cookie dough batter then lick the beaters
  • Finish the crust off of your kid’s grilled cheese sandwich
  • Sample the bar food while having a drink
  • Taste the free “want to try” foods when you’re shopping
  • Have “just a taste” of your friend’s or spouse’s dessert
  • Eat the freebie cookies or candy that come with the check in restaurants

Twenty-five

Ouch!  Each bite adds up to — on average — 25 calories (sometimes more, sometimes less).

Be aware of what you’re eating – especially when you’re not really eating.  Most of us don’t have a clue how many calories – or even bites – we’ve shoved into our mouths at times other than meals.  Unfortunately, all of those calories that we eat when we’re not eating meals not only count but add up to those pounds gained — and you can’t figure out why you gained them.

What To Do

Keep track of when and where you’re most likely to indulge in the mindless bites you shove down the hatch while you’re walking, talking, socializing, working, and driving.

The most effective method is to try to write down what you eat.  That may be a pain but might serve as a real “heads-up” because a written record is hard to deny.  If you don’t want to write it down (I must admit I have trouble doing that) at least be aware of your mindless bites – and decide if you want to eliminate, control, or include them in your daily calories.

Awareness is a good thing — especially if it makes your jeans fit better.