Join us each week for new low fat cooking tips, methods
of food preparation, ways to cut the fat, calories and
cholesterol in your favorite recipes. You will find
low fat baking tips, how to use fresh herbs and spices,
onions, peppers, garlic and leeks to add flavor when
you delete oils and fats. We often preview exciting
new low fat recipes that have unusual preparation and
new low fat products in the tips section as well.
Find
previous tips at:
Low
Fat Cooking Tips Archive
Week
of January 4, 2009
Portion Control Savy
We’re
eating more calories than ever, and a leading culprit
is how often we eat prepared foods away from home. Whether
they come from a restaurant, takeout or vending machine,
the portions we’re being served are becoming larger and
larger. Many of us have lost touch with what proper portions
look like.
What
is “one serving”? Learn techniques from
successful dieters on how to shrink the portions you eat,
without feeling deprived. Measuring with your eyes is
a great place to start. See the table below.
MEASURING
WITH YOUR EYES |
| 1
teaspoon |
About
the size of your fingertip (top to middle joint);
fits into the screwcap of a water bottle |
| 1
tablespoon |
About
the size of your thumb tip (tip to middle joint)
|
| 1/2
cup |
A
fruit or vegetable that fits into the palm of your
hand—about the size of a tennis ball |
| 1/4
cup |
A
golf ball |
| 1
ounce nuts |
Fits
into the cupped palm of a child's hand |
| 1
cup cereal |
About
the size of a woman's fist or a baseball |
| 1
medium bagel |
A
hockey puck |
| 1
ounce cheese |
About
the size of 2 dominoes or 4 dice |
| 3
ounces meat |
About
the size of a deck of cards or a cassette audiotape
|
| 1
medium potato |
About
the size of a computer mouse |
|
