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. Author manuscript; available in PMC: 2011 Aug 1.
Published in final edited form as: Obesity (Silver Spring). 2010 Sep 2;19(2):332–337. doi: 10.1038/oby.2010.188

Figure 1.

Figure 1

The largest decrease in the calorie content of menu items that could occur before customers would notice, according to 432 chefs in three age groups: 19 to 30 years (n = 80), 31 to 50 years (n = 219), and 51 years and above (n = 133). The distribution of responses differed significantly across age groups as assessed by logistic regression (p = 0.005). Chefs in older age groups were more likely to report that a higher decrease in calorie content could occur before customers would notice than were those aged 30 or less (OR 1.42 [95% CI 1.11 - 1.82]). Due to the small number of responses in the “no decrease” and “5% decrease” categories, these data were combined.