LAST Tuesday, Connor Moran, a limit-the-red-meat, increase-the-greens, eat-salad-for-lunch kind of guy, stopped into a Bronx Dunkin’ Donuts for his usual black coffee, no sugar, no cream.
He walked out with a sandwich of egg and bacon between two halves of a glazed doughnut.
Such is the puzzle of the food industry: American consumers, even otherwise healthy ones, keep choosing caloric indulgences rather than healthy foods at fast-food restaurants.
Public health officials have been pushing fast-food restaurants to offer more nutritious foods to help combat excess weight in the United States, where more than one-third of American adults are obese. And restaurants have obliged by adding healthy menu items. But it’s the sugary, fatty items that are flying — or waddling — out the door.
The new menu items added by fast-food chains this year indicate as much: a brownie-batter-filled doughnut (Dunkin’ Donuts), a bacon habanero ranch Quarter Pounder (McDonald’s), bacon-filled tater tots (Burger King), a six-slices-of-bacon-and-cheese burger (Carl’s Jr. and Hardee’s), a choco-covered pretzel and choco chunk vanilla Blizzard (Dairy Queen), and a chocolate molten lava cake (Arby’s).
For the rest of the story: http://www.nytimes.com/2013/06/30/sunday-review/why-healthy-eaters-fall-for-fries.html?hp