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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

Table 2.

Recipe modifications most likely to be used by 432 chefs to reduce the calorie content of two dishes1

Beef Stew Apple Pie à la Mode
Recipe modification % N % N
Reduce fat 52% 225 43% 188
Reduce portion size 24% 102 32% 137
Add fruits or vegetables 15% 66 17% 74
Reduce carbohydrates 5% 23 6% 27
Add fiber 3% 14 3% 11
Reduce protein 2% 9 3% 12
1

Frequencies do not sum to the total number of respondents because some respondents ranked more than one choice as the most likely to be used.