If you frequently taste liquid things, keep a Tablespoon measuring spoon handy and dip out your taste test. Then track it. Don't taste things unless you need to, and have other people at the bakery taste too.
I know it's a pain but tracking everything helps~!
1. Start measuring all the foods you eat for meals and snacks, even "grab and go" foods. Enter this in your nutrition tracker---aim to stay within your SP calorie range. See how much weight you are losing weekly. If it is 1-2 pounds each week, then continue on with the plan.
If you are not seeing a 1-2 pound weight loss weekly, then you will need to start adding in the calories from your "licks and tastes". You may need to drop your daily calorie intake by 100-200 calories to compensate for these licks and tastes. But if you can lose weight without being so restrictive----this would be easier for you.
Fitness Minutes: (20)
5/10/14 11:36 A
thank you all for the wonderful replies! i really appreciate it. i think i will definitely start using the measuring spoons and trying to track it and see how that goes.
bhendrick2: we always label/date everything but the bar program uses the ice creams and takes absolute horrendous care of them despite constant complaints from me(the person who makes all the ice creams) so i always need to check them once they return them. and nirerin; there is only one wendy's that i know of near me that is out of my way but ohhh do i want their chili now. i use to love it as a kid when i could eat almost anything and not worry about the results haha
current weight: 182.0
Fitness Minutes: (2,155)
5/10/14 11:06 A
You don't have to exercise to lose weight. Lots of people think you do need to, but it's a minor factor. So don't let that hold you back. Especially since you have a very physical job. If you come here (or elsewhere) and start tracking, set yourself up as active lifestyle but zero excess exercise and get yourself a reasonable range (1 pound a week is FINE when you're hugely busy with life, honestly), and I bet you'll lose just fine.
As for the tasting, I think Nirerin's suggestion has the most merit. Eliminate tasting anywhere that it is possible, and minimize the size of the taste otherwise. (Smaller spoons, for instance.) Then just write down or otherwise keep track of how often you are tasting for a few days. Take the average number, look up some calorie counts of that much of the sorts of things you have to taste, and take an average of that too. Say you come up with 300 calories a day of this you can't really avoid. Well, great. Your range is probably around 1500 for a moderate loss, so you have 1200 left to put into your regular meals and snacks.
It doesn't have to me more complicated than that. Heck, I had no idea of how much I was eating when I first starting losing weight. What I did was no more scientific than throwing a dart at the wall in terms of portion sizes -- it just so happened that when I looked back after a month I had in fact lost weight. You can do the same. If you're off a bit from where you want to be, adjust a bit and look back in another month. No fuss. Perfectionism only gets in the way.
Height 5'8 1/2" SW: 190+ CW: 139.0 (trying to regain back to low/mid 140s after IBS problems)
i've worked in a bakery before and as long as you're one of the majority who eats themselves sick within the first month and then becomes much more judicious in what you eat from where you work, you're good. first things first, know your spoons. you have to taste and nibble, so start paying attention to how much you put on that spoon to taste and nibble. yes, you may need to spend some time weighing spoons or you could also taste with measuring spoons. but get an idea of how much you taste. do you taste with half a teaspoon? is your taste two Tablespoons? it might take a few weeks to get an idea of what you think is a taste. once you do, then you just need to track how many we're talking. yes, there will be some variation. but a bead bracelet or a notepad with tick marks could be an easy way to keep count. once you know the relative size of what you're nibblling and the relative frequency, you can figure out what you want to do about it. if it's 100 cals or less, i'd say not to worry about it until the lat ten pounds or so. if you're looking at 300 or 500 cals or more, you're going to need to find a way to bring your tasting sizes down so that the total calories are manageable or you're going to have to eat very nutritious foods for the rest of your calories. again, that is ultimately determined by how often you taste and how big those tastes are. do either of your workplaces allow you to keep your own food on premises? or allow you to use the ingredients on hand to make your own meal? some places will let you do this if you ask, in which case you have a lot more wiggle room. if you can't do this, work on doing some bulk and crockpot cooking on your days off. look at the cook once a month type recipes and make full recipes of things that freeze well, even if it is just you. you can quickly build up five or six base options in the freezer that make healthier eating grab and go. also, know what your local grocery store can do for you. they often have prechopped fruits and veggies, and my local store will steam seafood for you while you shop. having a list, mental or on paper, or the better for you grab and go options can make it easier to grab those instead. and that goes for fast food places too. wendy's has a plan baked potato, chili and a side salad. it's a little high in sodium, but it's got plenty of fiber and much less fat than the bacon cheese burger and fries. and it's no more difficult to order. even swapping fries for the baked potato will make a little difference.
Use the smallest teaspoon to taste and if no one is watching you can spit it out. I think the most important is to write down every bite, lick and taste. You might not know the calories but you will know you had a tsp of ice cream, a tsp of filling, etc.
I used to have a restaurant and it is hard not to eat unless you are really busy!
Also for things like ice cream, make sure you write the date on the container so you don't have to guess if it's fresh.
1st Goal: 18lbs by June 1 - Met goal on 4/28
2nd Goal: Onederland by July 31
current weight: 211.0
Fitness Minutes: (20)
5/9/14 11:13 P
okay so i guess i should start with some info. about myself. i work in 2 restaurants for a living making pastries(sounds like heaven for some, right?). i am mostly happy with my weight but know i can lose weight, and want to(around 50 pounds). i have never seriously tried dieting for two reasons. one is that i work 8-16 hours a day, 5-6 days a week on my feet running around and lifting, bending, carrying heavy stuff etc... so exercising in any form outside of work holds no appeal to me. i enjoy walking and do walk occasionally but usually no more than a mile or two now and again. the other reason is the above mentioned occupation and the reasoning of this long winded post. how do i count calories when my job requires me to taste a sauce here, a bite of a cookie bar there or a bit of an ice cream to ensure it's fresh? should i just automatically deduct "X" amount of calories a day for this and count it as a type of food? anyone in general have any tips? i try to eat fairly healthy but due to my schedule i tend to get stuck eating a lot of grab and go and while i know and don't go for fried or bad foods, i eat a lot of sandwiches and pastas. bringing food from home is not a viable option for me otherwise i would. sorry for this being so long winded, and thanks for any advice you guys might have!
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