Mother Jones - Comments for "Is Calorie Labeling Playing Favorites?"

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Is this gonna happen to all fast food restaurants?

I wonder if the rest of them will follow? Has the trend been set?

low calorie dessert recipes

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At least in California, the

At least in California, the labels are not always clear. For instance CPK lists its pizzas at around 250 calories, which is clearly impossible. My guess was that this was per slice, while a server told me that there was a legal loophole allowing them to leave out the calories from the crust and cheese.

Also, as a college student who eats out once every month or two, I will be very disappointed if this sort of law leads to reduced serving sizes. On the other hand it is convenient in the short term because I can be sure to get the best value in terms of calories per dollar so that I can eat leftovers for my next lunch or two. I don't understand how so many people can prefer a lower-calorie meal to an equivalent higher-calorie meal when nobody is forcing them to eat the whole thing in one sitting and leftovers are so convenient! Admittedly I am a bit odd and, aside from eating out with friends, stick to a food budget of $1/day.

Food News has it right

I definitely agree with the posting by Food News that our system for determining calorie content is seroiusly flawed. The use of a calorimeter will give you an idea of the energy in a item but not how much our bodies can get from it. Keep in mind that a calorie is an old unit from physics (joules replaced calories) not a biological one. There are plenty of calories in my shirt but you won't catch me eating it. Instead we should have a method for determining digestable calories. This is obviously more difficult because everyone digests food differently. But if you use a calorimeter pre- and postdigestion by in vitro bacteria found in the human gut then you would have a roughly a better idea of how much energy we are taking in from food.

As for the other two posts, while the cost of determining a foods energy content with current methods is expensive smaller restaurants might be able to get away with doing some quick calculation to determine the values based on ingredients and then have an agency like the FDA do random checks every now and then.

How we count calories

The New Scientist had an interesting article on calorie counting; essentially we're still counting according to a 19th century method, which involves incinerating food. Given that we digest our food maybe it's time we used a better method:
http://www.newscientist.com/article/mg20327171.200-the-calorie-delusion....

Agreed with above

Food scientists don't come cheap. Could you imagine paying $500+ and having to wait a month for the results every time you came up with a new dinner special?

Yes, it's appropriate

For a small restaurant, it's a big chunk of change to come up with the numbers. They'd need a reduced rate or tax credit or something, or otherwise it'd be too serious a dent in their business.