pasta- always uncooked. Meat- depends on how you track it. A general rule of thumb is that cooking meat reduced the weight by 1/4 (hence 4oz raw = 3 oz cooked). the nutritiondata site listed below has a great number of listings for different preparations.
Fitness Minutes: (5,128)
9/19/13 11:26 P
No idea. I was wondering myself not only for meat but for everything!!!
Fitness Minutes: (23,494)
9/19/13 4:21 P
Well... I wouldn't eat raw meat... besides, the juices that cooked out of it you leave behind, right? So obviously, it would be cooked meat.
When I did weigh my food, I always did it cooked. I guess it's all personal preference though.
Fitness Minutes: (28,706)
360 9/19/13 3:34 P
For meat, I was always told a serving should be measured as 4 oz. raw and 3 oz. cooked.
2 oz. of pasta is dry, uncooked weight.
Packages can be tricky, because sometimes the serving sizes are cooked weight and sometimes uncooked. For example, a brown rice I've bought a few times lists the serving size as 2/3 cup. It doesn't say whether it's cooked or uncooked, but it has to be coked because 2/3 uncooked rice would cook up to almost 2 cups. And there's no way there's only 70 calories in almost 2 cups cooked rice.
9/19/13 3:27 P
I go by raw weight because that's how I freeze it. But I'm thinking next time I cook, say, one of my chicken breasts, I'll weigh it AFTER it's cooked to see what the difference is.
Fitness Minutes: (4,934)
9/19/13 12:21 P
Thank you for this post! With my chicken I have always gone by raw weight... sounds like I have not been eating as much protein as I thought.
9/19/13 11:31 A
I suppose it would make more sense to weigh what's already cooked. It's just I buy things like chicken and fish in bulk, then freeze individual servings while it's still raw. So I measure out either 3 or 4 ounces per serving, then freeze it.
if you are using the info in the spark database, most of those weights are cooked weights, so you should measure the cooked weight of the food. if you are using the info from the package, that info is for the item as it is in the package [so if your meat was raw, it would be raw weight, if your pasta was uncooked, it would be uncooked weight], so you would measure before cooking. with things like pasta it can be easier to weigh out 2oz dry and then split the yield into 2 portions once it's cooked. weighing raw also works well in dishes where the final product is mixed up with a lot of different things [soups, stews and chilis for example].
if you're ever in any doubt, check out nutritiondata.self.com . they also use the usda info, but they really spell out what is included and how it is prepared. spark, for example, only lists scrambled egg, which has more calories than a plain egg. this site explains that the difference is that scrambled eggs include milk and oil/butter/fat.
9/19/13 7:55 A
I always weigh BEFORE the product is cooked. When I measure out 2 ounces of pasta, I weigh it dry. When I measure out 3 ounces of chicken or fish, I weigh it raw. I feel that weighing and measuring raw, uncooked product gives you a flat weight of the actual food before the cooking process takes place. Now, if what your eating is already cooked (like if you're using precooked chicken strips for a salad or something) then I weigh out one serving as it comes out of the package.
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