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Thursday, 05 January 2012 09:39 |
"The Portion Teller" gives us the tools to size up portions properly so we can figure out the number of servings in a given food. Were used to dealing in cups and tablespoons, but clearly they dont give us enough of a clue. Dr. Young presents more practical visual aids including a golf ball, a baseball, a yo-yo, a deck of cards, dice, a finger, a CD case, and so on. Once weve trained ourselves to understand what these represent, we can learn to restrict the amount we eat and choose more wisely within the food groups. Its something of a shock to see how small a serving can be: a yo-yo-sized bagel seems minuscule, and a piece of meat the size of a deck of cards isnt very big, either. But this is the point. Weve become so used to overeating that what used to be considered "normal" looks small these days. Dr. Young says if we want to feel full, we should eat more nutrient-dense choices, or what she terms "smart bets." This is a nod in the direction of Volumetrics: fill up on fiber, water-based foods such as fruits and vegetables, and limit the quantity of meat, pasta and fatty foods on our plates. |
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Thursday, 05 January 2012 09:39 |
Ultimately, no matter what kind of diet you follow, the key to losing weight will usually boil down to eating less. If we pile our plates high, we will gain weight. So losing weight, or preventing weight gain, is not just about what we eat, it's about how much we eat. In practical terms this means practicing portion control. The trouble is, we remain confused about the distinction between a portion and a serving size. Serving size is a specific measure of a food item expressed either by volume or weight. A portion is whatever we dump on our plate, which might be the equivalent of two or more servings. Take ice cream, for instance. We buy a tub, scoop a nice big helping and believe that we're consuming what the nutrition facts label tells us. In fact, the nutrition facts label refers to a mere half-cup serving. |
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Monday, 02 January 2012 19:02 |
Nothing beats a warm bowl of chicken soup to banish the winter blahs. This chicken soup has a generous dose of vegetables, principally leeks, mushrooms and carrots. It reminds me of the Cock a Leekie soup I had as a child growing up in Great Britain, only without the traditional prunes! For a filling lunch, enjoy this chicken and leek soup with a whole grain roll.
More Low Fat Chicken Soups
Chicken and Leek Soup Photo © Fiona Haynes, licensed to About.com
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Thursday, 29 December 2011 19:00 |
As we head into the New Year, we're no doubt resolved once again to eat better and perhaps exercise more. Eating low fat is one part of this equation, but it's not only what we eat that's important, but also how much we eat. It's all very well choosing low fat foods, but if we replace fat with sugar, or eat larger portions of lower fat foods, we're doing ourselves no favors. That's why portion control is key. The problem is that figuring out what constitutes a serving or a portion is confusing, particularly as these terms mean different things. Here are some articles and reviews on my site to help clear up the confusion.
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Thursday, 29 December 2011 06:06 |
Winter Warmers with Fewer Calories and Less FatBy Fiona Haynes, About.com Guide |
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