Calculating Nutrition Values of Individual Servings

RE: Calculating Nutrition Values of Individual Servings Post By Enter your name cosmic. (Guest Post) (07/17/2006) I am retired, but was a registered dietitian. The information on food packages is calculated for one serving, the numbers are already broken down for you. I want to emphasize measuring your portions to be sure the amount you are eating matches what is on the information panel. Many people do not know how to gauge serving sizes. This is partly due to the inflated food portions that are served in restaurants. A good example is pasta, a serving is 1/2 cup. Measure your food and you may be surprised at the actual size of a portion. After a while you will be able to "eyeball" the appropriate amount. RE: Calculating Nutrition Values of Individual Servings Post by camo_angels (683) | (07/12/2006) Profile | Contact They should indicate the nutritional value per serving, especially calories. With the Carbs, I would contact the American Diabetes Association or your local hospital's Dietician about obtaining their guide for carbs: 15 grams = 1 serving, or 1 medium apple. Dividing the total to break down to half servings is a rough estimate, the nutritionists have pretty exact calculations. I believe, though that with fat & calories it is a matter of proportion, so you couldn't "halve" the number. I would seriously contact a licensed dietician on that! Between my experience of Gestational Diabetes (managed with diet) and my DH with Atkins, we are going the Glycemic Index route with more of a focus on his whole grain intake balanced with protien (kind of an ADA-Atkins-The Zone combo!) So I just go by plain common sense: 1 cup portions with lots of dietary fiber (whole grain & veggies) then fill him with meat (low fat) so he won't complain too much! Smaller meals/snacks throughout the day, with no extra exercise since May 8, and he is down one & a half belt holes. Very good, considering his metabolism!