Easy Ways to Keep Your Portions Healthy
Practical tips to make portion control simple.
By Elaine Magee, MPH, RD
Many Americans need a portion-size intervention. Somehow, over the past decade or so, we seem to have lost our ability to judge what a reasonable serving size is.
It doesn't help that the servings at restaurants and fast-food chains tend to be on steroids. Everywhere we go, it seems, we're being given larger portions. And research suggests that the more food people have in front of them, the more they will eat.
So how do we wean ourselves from supersized servings and train ourselves to eat reasonable amounts? Sure, you could weigh and measure everything. But a more convenient way is to use familiar objects to help yourself gauge how much you're eating, and to buy products that do the portion control for you.
Let's start with an object you always have with you -- your hand. Lisa Young, PhD, RD, author of The Portion Teller, loves to use the "handy" method. According to Young, 3 ounces of meat is about the size of your open palm, and a cup of rice the size of your fist. A shot glass is another convenient portioning tool. Since we often overdo salad dressing, Young suggests thinking of a shot glass to estimate what 2 tablespoons of dressing looks like.
Young has more practical portioning tips for eating in restaurants, one of the most dangerous environments for portion control. In fact, she says, it's as easy as 1-2-3:
1. Don't go to the restaurant starving.
When you're cooking at home, there are several portioning tools you can use, many of which you probably already have in your kitchen. And there are certain food products and packages that lend themselves to portion control.
These items will help you portion your food into 1/2-cup to 3/4-cup servings:
Practically Portioned Food Products
Here are some items that come in reasonable portions:
Published November 16, 2006.
SOURCE: Lisa R. Young, PhD, RD, nutrition researcher, New York University; author, The Portion Teller.
©2006 WebMD Inc. All rights reserved.
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