You go to any restaurant, low end or high end, and they deliver you a plate apparently intended for a lumberjack.

I have a theory: you can charge twice as much for twice as much food, but it doesn't cost the restaurant twice as much in labor/materials to double a portion on an order. I have no data to back this up, but it would explain the growth of what you get when you order.

That being said, there's usually a senior portion on a menu with smaller portions, and there are always low calorie choices no matter where you eat at any major chain. A grilled chicken salad at McDonalds, for example. My wife and I are also starting to split entrees and desserts, or just order an appetizer.