Obesity Essay, Research Paper

It is a fact that twenty-two percent of American adults are obese (Mayur 14.) As America?s obsession with weight continues to grow, many people are finding ways to stay fit. One way of doing so is by cooking low-calorie meals. Cooking to reduce calories will result in better health without jeopardizing a meal?s cost, taste or look.

Cost is an area in which low-calorie and regular cooking have very few differences. When cooking a low-calorie meal that uses meat, the leanest cut should be purchased. Doing this instantly heightens the quality of the meat and reduces calories. Portion size also plays an important role in the content of fat, the level of cholesterol, and the number of calories. This is a simple modification that can make a meal healthier. For example, if a recipe calls for a six-ounce piece of meat, use a three-ounce piece instead. By lowering weight and buying a leaner cut of the meat, one can instantly reduce the amount of fat, cholesterol and calories before even cooking. Purchasing a leaner cut may be a little more expensive, but will be worth it in the end because a person will be buying a smaller portion than in a regular diet.

Another way of lowering calories is by making simple substitutions. The average American consumes nearly 38 percent of a day?s calorie in the form of fats (Bouse 61.). If a regular recipe calls for butter, pork bacon, and heavy cream, a person could substitute cooking spray, turkey bacon and evaporated skim milk instead. Doing this replacement will drastically reduce calories. By making these small adjustment taste is not sacrificed but some calories are.

Changes to a recipe in order to make it low-calorie are not major. When these changes are made, the texture and appearance of the meal will not be noticeably altered. The minor change that may be apparent is in the shine of a sauce. For example, a regular recipe sauce that has more fat in it has a glazy shine and a coating texture; on the other hand a reduced calorie sauce appears dull and thinner. This is due largely in part to the reduction of fat content.

As one can see these changes, major or minor, result in a healthier diet. Making slight substitutions and modifications does not alter the taste, texture or smell of the product resulting in maintained customer satisfaction. Though the profit margin may be higher or equal to that of the large, classical recipe, the health benefits of such preparation justify the price. Furthermore, lowering the calorie count and fat content has greater value to more health conscience eaters.

Bocuse, Paul and Fendanand Metz. The New Professional Chef. New York:

Thomson, 1996.

Mayur Kumudini. ?Obesity: A Growing Problem.? The Futurist.

Oct. 1999:14.