Word: robertses
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The findings are the result of work conducted by Susan Roberts, professor of nutrition at Tufts University, and Jean Mayer, of Tufts' USDA Human Nutrition Research Center on Aging. It was Roberts who initiated the study, and it was her own struggles with weight that got her started. Author of...
In all, she studied 29 restaurants and 10 frozen-food products, taking care to select foods that dieters would be likely to choose, which meant that they were said to contain 500 calories or fewer and that, in restaurants, they were among the lowest-calorie items on the menus. Back...
No one would deny that the 18% calorie overload on restaurant menus is a problem. The additional 8% in frozen foods sounds less serious; in a 500-calorie entree, after all, 8% adds only 40 calories. That, however, is in a single meal. Over the course of a year, consuming...
In her book, Roberts reformulated menus to correct for the problem, but there's a big, fattening world out there that isn't taking such remedial steps. Federal regulations are strict about the accuracy of the net weight of a package of prepared food, which must be at least 99...
Even a restaurant whose published numbers are accurate down to the last calorie still may not give customers a truly realistic sense of what they're consuming. Every item on the menu, after all, has a separate calorie count, but many people pay attention mostly to the main course, piling...