The Psychology of Satisfaction
According to experts in the field of psychology and satiation, most people will "eat up" -- in other words, whether we're full or not, we try to finish the portions we're served. During a Cornell University study in 2005, moviegoers ate large amounts of foods they wouldn't normally like at all; the motivator was actually the size of the bucket. Study participants who were handed smaller buckets ate less. (Both groups left some popcorn in the bucket.)It's possible that we inherently trust food servers to know better than we do what's good for us; another issue may be that when we're out, we feel we must make the most of even a small celebration, including indulging in fabulous foods. Another idea among experts is the "clean plate club" -- the idea that we were raised to eat everything on our plates, a habit that we continue as adults.
Guiltless Eating
Psychology aside, it's possible to eat well (and even indulge in very fattening or high-sugar foods) without seriously impacting our health, experts insist. The secret is in controlling our own portions of foods that are more for pleasure than physical satisfaction.There's nothing wrong with wanting a food purely for emotional pleasure, psychologists say. Emotional satisfaction and food are closely tied, and consistently denying oneself food treats can lead to overindulgence later.
Restaurant owners and five-star chefs are already onto this secret; according to Food Restaurant News. More chefs are serving "demi" (partial; in other words, smaller) desserts using very high-quality ingredients and decadent flavor combinations. These tiny treats satisfy the palate and the need to indulge without leaving the patron feeling overstuffed and guilty, chefs say.
Choosing Wisely
It's easy to apply the principles of "demi" eating. If you know you're going to want dessert tonight but are worried about the portion sizes, call the restaurant ahead of time and ask for a list of the evening's dessert specials. Don't be uncomfortable asking about the portions. Restaurant owners generally understand when someone is on a program of calorie or other food restrictions.You can also ask to see the dessert tray before ordering your after-dinner treat; if that slice of mocha cake looks irresistible, but is a little on the large side, share with your dinner guest or take half home with you.
You can also make wise choices by ordering lower-calorie desserts, such as fruit. But don't go overboard; raspberries are very low-calorie, but a sugary glaze can set you back 100, 200 or even 250 calories, and whipped heavy cream is 50 calories for just one tablespoon. Enjoy every bite, but don't feel you have to clean the bowl. Eat slowly and savor your dessert. That way, both your mind and your waistline will wind up satisfied.
