Joy of Cooking a Fatty Read

We burn fewer calories on the job than people in the 1960s

(NEWSER) - You'll want to sit down for this—wait, you probably already are. Fewer jobs requiring even moderate physical activity contributes to workers burning 120 to 140 fewer calories on the job than they did in the '60s, reports USA Today . During an average workday, men burn an average of 142 fewer calories, women 124, says a study by top national physical activity experts. More»

Consumer group issues its annual list

(NEWSER) - The Center for Science in the Public Interest has released its annual list of calorie bombs available at chain restaurants. Among the winners of the "Xtreme Eating Awards":

• Cheesecake Factory's Pasta Carbonara with Chicken: 2,500 calories and 85 grams of saturated fat.
• Five Guys Bacon Cheeseburger: 920 calories and 30 grams of saturated fat. Want fries with that? A large order has 1,500 calories.

Customers say they seek guidance from signs, but receipts tell a different story

(NEWSER) - A new study casts doubt on the effectiveness of calorie-counting charts in fast-food restaurants. Half of those surveyed in New York City say they noticed the charts, and about 28% say the information influenced their orders for the better. But a look at overall customer receipts shows people are ordering slightly more calories than they did before the signs went up in 2008. More»

From anorexics to obese students, information can spur 'disordered eating'

(NEWSER) - Colleges that bombard students with calorie counts and similar information to discourage overeating—and the dreaded "freshman 15" pounds—may be causing bigger diet problems instead, reports Newsweek. Many schools are rethinking their strategy in the wake of rising numbers of eating disorders, and a growing sense that a simplistic focus on calories can backfire by stressing out already stressed students. More»

(NEWSER) - Former Food and Drug Administration chief David Kessler thinks Americans are victims of “conditioned hyper-eating,” and he’s written a book about it: The End of Overeating: Taking Control of the Insatiable American Appetite. The Wall Street Journal poked him for some answers about how food can “hijack” our brains, and how cuisine—from snack food to restaurant fare—is designed to entice. More»