I also noticed that the RD’s were looking at the day as a whole. For example some passed on a dinner dessert because they had a lunch dessert. When we were planning an early lunch day, everyone ate lightly at breakfast.
Try New Foods. The members of the group took advantage of being in an unfamiliar locale to sample regional favorites. We sampled fried green tomatoes, excellent local barbecue, southern style biscuits, grits and locally brewed craft beers. My own favorite was the chilled peach soup at the Greenbrier. It was served with a dollop of whipped cream, raspberry coulis and a crispy almond macaroon and could have been dessert instead of an appetizer!
Include Fruits and Vegetables. I observed lots of side salads with meals. Group members usually chose plant based options such as coleslaw or fresh fruit as their side dishes.
Practice Portion Control. The group kept an informal eye on portions. Some chose to share entrees. Some did not eat the full portion served. (This was tough! We did not have refrigeration in our rooms, so what we did not eat had to be discarded.) Sometimes we were able to choose the smaller of two portion options. At one restaurant everyone was able to order breakfast from the children’s menu to get appropriate portions!
How have you applied similar approaches when traveling? Share your thoughts and insights at http://ow.ly/RPAVy