I stumbled on this a while back. The Portion Plate looks kind of like a kid’s plate with the illustrations on it, playing cards, a cassette a CD, a baseball, but it is for adults. The Portion Plate gives graphic demonstrations of how big a serving should be. I think it is a great idea in this world that bombards us with super-sized servings of everything and totally distorting idea of proper portion sizes. This group sees portion sizes as “contributing to the obesity epidemic and putting roughly one-third of Americans at risk for cardiovascular diseases, diabetes and some cancers…”
Category Archives: portion distortion
We really do have to use our heads when we decide to eat out. Some chains’ offerings make a joke out of our attempts at portion control.
One Chain’s Burger Platter Has Nearly 3,000 Calories and 10,000 Milligrams of Sodium
Perhaps you’ve eaten a McDonald’s Quarter Pounder with Cheese. Picture having a second one. And a third. And then a fourth. Along with two medium orders of fries doused with a combined 18 packets of salt. For most people, that’s unthinkable. At Uno Pizzeria & Grill, it’s lunch: The chain’s Whole Hog Burger has hamburger, sausage, bacon, prosciutto, pepperoni, four types of cheese, garlic mayo, and pickles and comes with fries and onion rings. All told it’s more than a day’s worth of calories (2,850), three days’ worth of saturated fat (62 grams), and six days’ worth of sodium (9,790 milligrams).
That burger is just one of nine recipients of the 2016 Xtreme Eating Awards—conferred annually by the nonprofit Center for Science in the Public Interest and published in its Nutrition Action Healthletter. Far from doing their part to reverse the obesity epidemic, America’s chain restaurants are pouring gasoline on the fire, crossing fried chicken and waffles with Eggs Benedict, merging cheeseburgers and egg rolls, and repurposing macaroni and cheese as a sandwich filling. Continue reading
One picture is worth a thousand words department. A look at how portion sizes have ballooned since the ’50s gives us a clue as to why 60 percent of us are overweight and 30 percent obese. Don’t let fast food portion sizes torpedo your weight control efforts. Eat less; move more.
The graph and proportions are dramatic. Make sure you notice how the figures on the bottom have also expanded.
In my weight control experience, portion control and serving size are key concepts. To read further on portion control and serving size, check out my Page – How to Lose Weight and Keep it Off.
There used to be a wonderful set of slides available from the Dept. of Health and Human Services on how portions have become distorted over the past 20 years. Somehow they have evaporated from cyberspace.
I found a few of them on the web and thought I would share them with you.
The first is Spaghetti and Meatballs. Today we have 1025 calories in the form of two cups of pasta with sauce and three large meatballs. Two decades ago we were served one cup of spaghetti with sauce and three small meatballs. The difference is remarkable. The old way we got 500 calories for our meal. Nowadays it comes to 1,025 calories, or double what we used to get and half what we need to consume in our three meals.
The second example is the turkey sandwich. Currently we get a pile of turkey with all the trimmings served on a mini loaf of bread for 825 calories. Two decades ago we had several slices of turkey with trimmings served between two slices of bread for 325 calories.
The final example I found which is excellent, but was not a part of the original slide presentation shows two dinner plates. In 1963 we ate off of nine inch plates that held about 810 calories. Now we eat off of 12 inch dinner plates that hold 1870 calories.
Before you pooh-pooh this last example, try switching to smaller plates and servings and see what happens.
Studies indicate that people who eat off of smaller plates consume less calories. That’s what you want, isn’t it?
To read more about portion distortion check out the following recent posts: A fresh look at portion control and portion distortion and What are some excellent examples of portion control?