Restaurant entrées have grown to twice the calories a typical person needs. Research by Young shows portion sizes have expanded dramatically over decades. Two appetizers — one protein, one vegetables — often provide better-portioned, more satisfying meals. You control components and quantity without leaving half uneaten. The menu is a suggestion, not law.
This companion covers the entrée problem, the appetizer advantage, what to choose, social navigation, and when each approach fits best. (3 min read)