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SILENTBABY786's Photo SILENTBABY786 Posts: 44
11/9/09 12:25 P

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oo this is great... controlling portions are sometimes very difficult to do.. but I try to drink as much water as I can when i am eating so my option will be smaller... I also use a smaller plate or a bowl to eat with... my preference is a bowl though...

SWEETCANDY75's Photo SWEETCANDY75 Posts: 145
11/8/09 5:37 P

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I loved everyone's suggestion. I started using smaller plates and bowls for evey meal. Its so amazing how a regular glass can be actually 3 cups of orange juice. That can throw your day off without you trying.

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MUSHROOM523's Photo MUSHROOM523 Posts: 53
11/5/09 9:26 A

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this is a learning process for me too... i just bought a scale, new measuring cups, and a thing to measure liquid ounces yesterday. i'm having a hard time with portions right now, so i'm hoping this will help me.

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DOMOREGIRL's Photo DOMOREGIRL SparkPoints: (0)
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11/3/09 9:11 A

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Thanks for the 100 cal tip - I've been thinking of my meals/snacks in 100 cal increments, so that's a great idea!

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BARBARAROSE54's Photo BARBARAROSE54 Posts: 55,976
11/3/09 6:57 A

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Stephanie, thanks for sharing that tip.

Educating ourselves is a great thing to do, then we know and no 2nd guessing.


Barbara Nova Scotia, Canada
ADT Atlantic Daylight Time

"There are no failures-just experiences and your reactions to them"

"Life is short, Be yourself, Forgive quickly, Love totally, Laugh uncontrollably and never forget something that made you smile."


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ENVIROCHEMIST's Photo ENVIROCHEMIST Posts: 1,297
11/2/09 10:46 P

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I started doing calorie balancing on my own a month before finding sparkpeople, so I did a lot of this by hand at first.

I realized quickly that the easiers thing for me to do was teach myself what '100 calories' of everything looked like. So that's what I did. When I chose things and amounts to eat, I served myself 100 calories of the item (15 almonds, the 100 cal sized banana). It made the math easier. Then I started adding other items to my brain, like what does 4oz of ground beef look like. I figured out that many bakery items (cakes and such) are around 100 calories an ounce. Even if I'm off a little, it's not going to be SO off that it hurts my progress. I also don't give myself a chance to be wrong a bunch of times in one day...

For me, this basic learning style worked to get the foundation solid. I didn't add the food scale until a few weeks into it. It helps! I use a one cup measuring cup, and a one tablespoon, and my food scale, just enough to teach me what those amounts are visually.

~~~~~~~~~~~~~~~~~
Stephanie

“Nobody can go back and start a new beginning, but anyone can start today and make a new ending.” ~ Maria Robinson


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DOMOREGIRL's Photo DOMOREGIRL SparkPoints: (0)
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11/1/09 8:46 A

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Thanks, everyone! I think the 9" plate is the way to go when it's impossible to measure accurately.

Also appreciate the comment on the veggies - I keep forgetting they are not all made of water.



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JUMPNFOOL's Photo JUMPNFOOL Posts: 95
10/31/09 10:39 P

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Domoregirl- You could use the 9" plate rule. Get a 9" plate (salad plate size). Divide it in half. Make the top half veggies (for me low glycemic). Divide the bottom half by half again. Put your protein in one of those halfs and your carbohydrate (hopefully whole grain) in the other.

With restaurant food, I immediately ask for a container and put at least 1/2 of my dinner (sometimes more) in the container to take home.

I don't use measuring utensils. I weigh everything. That's because as a diabetic I count carbs and don't worry about the protein, fat or calories.


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LILA2029 Posts: 94
10/31/09 9:06 P

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I tend to measure everything, including veggies, since some have more calories than you'd expect (sugar snap peas!!). Try leaving the measuring spoons out on your counter. I've been focusing on portion control since I joined, and it was weird at first, but its second nature now.
As to restaurants, if its a chain, you'll be able to find nutritional info online. If its not, do your best to estimate...do an online search that can explain how to "guestimate" portion sizes (aka, one cup is a fist etc).

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BARBARAROSE54's Photo BARBARAROSE54 Posts: 55,976
10/31/09 5:51 P

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Clik on this Sparks link.... hope it helps you .

www.sparkpeople.com/resource/nutriti
on
_articles.asp?id=177



Barbara Nova Scotia, Canada
ADT Atlantic Daylight Time

"There are no failures-just experiences and your reactions to them"

"Life is short, Be yourself, Forgive quickly, Love totally, Laugh uncontrollably and never forget something that made you smile."


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AT49THISIS4ME's Photo AT49THISIS4ME Posts: 4,967
10/31/09 1:41 P

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this is a toughie, i think of my plate as a bikini carbs, and protein the top and veggies the bottoms


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DOMOREGIRL's Photo DOMOREGIRL SparkPoints: (0)
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10/31/09 12:29 P

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Hi there - need some advice.
I totally get how measuring everything will help, but this habit seems like a tough one to get into.

Should I leave measuring cups/spoons out?
How does one measure a restaurant meal?
Is it really necessary to measure cut up veggies?

Any ideas would be greatly appreciated

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