The rise of obesity across the Western world is undeniable and is a lifestyle issue rather than being caused by a single food group. A study found that the increasing amount of food consumed outside the home, especially from restaurants and takeaways which account for 41% of food expenditures, is a concern. Portion sizes at restaurants have become ridiculously large, exceeding USDA standards by 480%, and calories per person have increased by 493 per day since the 1960s. To counteract weight gain, people need to be more active, prepare more food at home where they control portions, and exercise restraint when eating out.

1. Super Sizing By Jason Jackson
The rise of obesity across the Western world is undeniable. Over the years the blame has shifted
from fat to carbohydrate to sugar. But by pointing the finger at a single food group, we are
missing the bigger picture.
This is a lifestyle issue. A study published in the American Journal of Public Health takes a more
considered view. Young and Nestle (2002) suggest that the escalating amount of food eaten
outside the home is a concern. The most recent data from the US Department of Agriculture
(USDA) reports that restaurant and takeaway food account for 41% of all food expenditure (Lin
and Guthrie, 2012). The problem is that the portions sizes are getting ridiculous. So in addition to
making potentially poor food choices (nutritionally sparse, yet-calorie dense), we are simply
eating too much.
Allow me to illustrate the point. A typical restaurant serving of pasta exceeds USDA standards
by 480% (Young and Nestle, 2002). I had to re-check that figure to ensure I’d read it correctly.
Current portions “universally exceed” those offered in the past. This alarming trend began almost
50 years ago, rose sharply in the 1980s and has continued to increase ever since. Market
competition has driven food companies to introduce larger and larger portions in order to boost
profits. According to the World Health Organisation, calories per capita have increased by 493

2. per day since the 1960s (total calorie intake up 20%). That figure is projected to rise to 553
kcal/day over the next decade.
In conclusion, clients need to make a conscious effort to increase their leisure-time activity levels
(both exercise and non-exercise activity), to counteract their sedentary professions. And whilst
not all restaurant food is inherently bad, restraint must be exercised to avoid overeating. The
majority of food should be prepared at home, where clients are in full control of ingredients,
cooking methods and portion sizes.
Written by ACA Contributor Jason Jackson
Jason’s career began in 2008 when he joined an experienced personal training team at a Virgin
Active health club in Northwest London. By 2012 Jason had become an accredited strength and
conditioning coach, giving him the necessary credentials to work with professional athletes.
Jason spent a season at Brentford Football Club, before a further two-years conducting research
at the Saracens’ human performance lab.
In 2017 Jason became a Master of Science in sports nutrition. For his thesis, Jason spent two-
years conducting a systematic review of over 100 testosterone studies. In addition to the well-
documented physical effects on muscle mass and body fat, Jason examined testosterone’s
significant influence on cognitive performance and well-being. Jason then integrated his findings
into a unified strategy to successfully reverse the age-related decline in testosterone.
Jason is a registered nutritionist with SENr, the performance-orientated division of the British
Dietetic Association. In his role as an educator, Jason delivers seminars on performance and

3. wellbeing at corporate accounts across the City of London. Clients include All Saints, RBS and
exclusive high-end members club The Ned. The number one trainer in Virgin Active’s 20-year
history, Jason wrote the book (literally) on nutrition strategy for the company.
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