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.