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Think twice before you pick up the phone to make a restaurant reservation or order take out--again.
For many Americans, the question is no longer, What are we eating tonight? but Where are we eating tonight? According to the Institute of Food Technologists in Chicago, the number of meals prepared at home in the U.S. is in steady decline, falling from 64% in 2003 to 58% in 2005, and with only about 32% of those meals made from scratch.
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Fine dining is one of life's great joys. But restaurants are selling a product focused on presentation and taste, not on health.
Restaurants want their food to taste good, says Dr. Marlene Schwartz, associate director at Yale University's Rudd Center for Food Policy and Obesity. No matter what people say, taste is the most important factor in choosing what to eat, so if that means adding more butter or sugar, restaurants are going to do it.
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