Serving Size Suggestions – Guesstimating?

By on June 8, 2010

Not sure what constitutes a serving size? Super sized servings have practically become the norm these days. However, when real food is eaten, it takes a lot less real food to feel satisfied than it does processed food. The later leaves you wanting more – the chemicals in them were designed to not only make you fat, but get you addicted.

Ann Louise Gittleman, author of best selling Fat Flush Plan, has a clever way of eyeballing serving sizes. These are given to her clients as a way to recognize average sized portions. A deck of cards is the example she uses to approximate chicken, beef, or fish. The size of a tennis ball is used to imagine serving size for vegetables and starchy foods, such as corn, potatoes, or pasta. A three to one ratio is suggested for vegetables to starchy foods. Oil used in cooking can be seen as the size of a quarter being equal to one teaspoon. These visual estimates become second nature in helping a person eat a balanced meal.

And whatever you do when planning/serving your meals, aim to balance them with complex carbohydrates (the healthy grains), fat, and protein. A good rule of thumb and overall average based on several sources is 40-30-30 ratio to carbs, fats, and protein. I for one always know when my meal is not balanced… it never fails, I crave sweets shortly afterwards.

Bon Apetit!

About Carmen

Author, Coach, and Herbalsita POWERED BY: Real Food and barefoot walking/running. Connect with Carmen on Google+

You must be logged in to post a comment Login