À la carte À la carte In restaurants, à la carte is the practice of ordering individual dishes from a menu in a restaurant, as opposed to "table d'hôte", where a set menu is offered. It is an early 19th century loan from French meaning "according to the menu". The individual dishes to be ordered may include side dishes, or the side dishes may be offered separately, in which case, they are also considered "à la carte". The earliest examples of "à la carte" are from 1816 for the adjectival use ("à la carte meal", for example) and from 1821 for the adverbial
Counterregulatory eating Counterregulatory eating Counterregulatory eating is the psychological tendency for a person to eat more after having recently eaten. It is a behavior opposite to regulatory eating, which is the normal pattern of eating less if one has already eaten. It is more common among dieters, for whom a large "pre-load" (the food eaten first) is presumed to sabotage motivation for restricted eating. It was coined the "what-the-hell" effect by dieting researcher Janet Polivy in 2010. She describes this effect as the type of thinking which says, "What the hell, my diet’s already broken, so I might as well eat everything