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Member Comments for the Article:
The Portion Distortion Guide
A List of Serving Sizes
11/13/2013 12:03:17 PM
Interesting measurements, good guide when we have to eat in restaurants or social events, actually is a little portion, my concern is that checking the ingredients from Spark recipes I can see any control of that, I can see how it comes with a lot oil, flour etc., if I am counting calories in one meal for instance it is over passing . Personally I have to subtract many ingredients of them lest tasty but worthy for me
This is exactly what I was looking for! Thank you! My only suggestion/question is that I don't know what a "hockey puck" worth of juice is supposed to mean. But it's okay, as I don't really tend to drink fruit juice much anyhow.
5/3/2013 11:34:33 PM
Does anyone know how I can get my profile image on my comments? If so e-mail me at email@example.com. Thank you
5/3/2013 11:31:57 PM
This is good because it will help me watch my portions. Thank you SPARKGUY
Interesting measurements. It's handy to have some real-life comparisons for the suggested portions. Personally, I prefer my scale and measuring utensils. Of course, those don't work if I'm eating out! Once I've measured something, I put it in a familiar container (I get restaurant-service disposables) so I have a future reference.
I'm not convinced of some of the portions listed here, though. A "deck of cards" of ground beef is NOTHING like the same (weight) portion as a dense piece of steak. I'm not sure I could get through a piece of my favorite flank steak of that size!
And it's chancy to lump "breads" together: I favor a brand which lists a much smaller portion on their label. One "serving" per their calculations is 3 slices! And those 3 slices are less nutritionally "costly" than ONE slice of typical bread. Not that I eat much bread in any case.
And, for whoever it was who was concerned with the whipped topping...I understand the variance you're making...but even so, for the nutritional density of the stuff, you could pretty much sit and eat it by tablespoonsfuls out of the container! It's not especially "costly", really.
I still think the gold standard is the labeling and your own measuring tools. If you have to "wing it" in restaurants or social venues, this is a quick-and-dirty guide...but I wouldn't rely on it on a day-to-day basis. And I absolutely would *not* be eating the daily servings listed! (who dreamed those up, anyway!?!)
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