November 2, 2006
By Maggie Heyn Richardson
“What can you do for children?” I asked our young waiter. There was no obvious kid’s menu, even though the downtown restaurant was filled with families.
He should have just said, “stuff ‘em with fat,” because what he rattled off was a veritable fryer hit parade. Was this a surprise? Of course not. I’m not crazy enough to expect fruit kabobs or carrot flowers. But what I wasn’t prepared for was the amount of food my children, all of 5 and 2, were served. Mike the Tiger would have hurt himself.
I can’t figure it. Just as America faces an escalating childhood obesity epidemic, restaurants, schools, and childcare facilities are doing their best to fatten kids up. My son’s otherwise exceptional preschool provides daily afternoon snacks along the lines of ice cream sandwiches, vanilla wafers, and Rice Krispy Treats. And during our aforementioned night out, his burger, and the accompanying fries I didn’t order, were enough for a grown-up. Even if he just took a few bites and tuned out, which he did, portions that size set a precedent that’s eventually hard to undo.
I realize the dilemma restaurants find themselves in. Patrons don’t give a rip about federal dietary guidelines if said guidelines produce “dinky” portions. Unless their plates runneth over, people feel gypped. But I’m not so concerned about adults. They’re on their own. Kids, on the other hand, shouldn’t be programmed at such young ages that behemoth piles of food – especially bad food - are normal. A restaurant willing to offer children appropriate servings of baked fish, fresh fruit and anything green would go a long way in my book. Shoot, at this point, I’d settle for a PB and J on wheat. One thing’s for certain: nothing changes unless customers demand it. For more info, check out kidshealth.org.
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