| I am going to share how you can easily estimate | | | | typically serve way too much of. Your body uses |
| your food serving sizes to keep your food | | | | carbs for energy but it can only convert so much |
| portions, calories and weight under control with | | | | to energy and any extra that it has must be |
| less effort. The problem many dieters face today | | | | converted to fat. Your body doesn't need much |
| is that we are served very large portions and | | | | more than a half cup at a meal, this can be |
| then this becomes what we think we are | | | | estimated by comparing your food serving to the |
| supposed to eat when in reality it can be twice | | | | size of your cupped hand. |
| the amount we need. If you can take just a | | | | 3. Cheese. Another food that gets overeaten |
| couple of minutes right now to read this article I | | | | easily is cheese, picture the size of two dice and |
| will share practical ways you can use common | | | | that is about right for a serving of cheese. |
| items to compare and estimate your portion | | | | 4. Non-starchy vegetables - all-you-can-eat. Here |
| sizes. | | | | is the portion size exception that I will add for |
| Food Serving Sizes | | | | you, if you are feeling like you need to fill up |
| 1. Meats, fish and poultry. The normal serving size | | | | some more, have vegetables (think things you |
| is typically around 4 ounces but the problem with | | | | would put on a salad) and have as many as you |
| knowing this is that you rarely have a food scale | | | | want they have very few calories and lots of |
| with you at every meal. A simple way to | | | | filling fiber. |
| estimate if you are eating the right amount for | | | | You can estimate your food serving sizes to |
| you is to compare your food portion with the size | | | | easily keep your calories and weight in line, start |
| and thickness of the palm of your hand. | | | | using these tips today and you will see the |
| 2. Starchy carbohydrates such as rice, corn, pasta | | | | difference on the scale. |
| and potatoes. These are the foods that we | | | | |