Prevent Portion Distortion Handout
View how portion sizes have changed over the years and what you can do to prevent portion distortion.
Published on: Mar 4, 2016
Transcripts - Prevent Portion Distortion Handout
Prevent Portion Distortion If you downsize your portion size Know how. Know now. and feel a smaller portion looks too Alice Henneman, MS, RD small … serve it on a smaller plate so it Amy Peterson, MS, RD looks larger. Note the difference in the UNL Extension Educators appearance of one cup of cereal when a firstname.lastname@example.org • email@example.com smaller bowl is used. Using a smaller plate or bowl Portion sizes have gotten bigger over also can help you eat less according to the past 20 years, and so have we! Larger research by professors Brian Wansink portions add up. Just 100 extra calories and Koert van Ittersum. Larger plates 16 percent more cereal than those given per day can lead to a weight gain of 10 can make a serving of food appear smaller bowls. Their estimates of their pounds per year. Maintaining a healthy smaller. For example, in a study cereal consumption, however, were 7 weight is a balancing act … balance conducted at a health and fitness camp, percent lower than the estimates of those calories in with calories out. campers given larger bowls consumed eating from the smaller bowls. 20 YEARS AGO TODAY Portion Distortion DIFFERENCE 20 YEARS AGO TODAY DIFFERENCE Renee Comet, National 257 Cancer Institute renee_mcgurk, www.flickr.com MORE 305Adapted from “Portion Distortion” by the National Heart, Lung and Blood Institute at http://hin.nhlbi.nih.gov/portion CALORIES 333 Calories 590 Calories MORE Coffee, 8 oz (with whole Mocha Coffee, 16 oz (with steamed milk and sugar) whole milk and mocha syrup) Lifting weights for 1 HOUR AND 30 MINUTES burns approximately 257 calories* *Based on 130-pound person 45 Calories 350 Calories CALORIES Walking 1 HOUR AND 20 MINUTES burns approximately 305 calories* *Based on 130-pound person 350 MORE 290 500 Calories 850 Calories CALORIES Playing golf (while walking and carrying your clubs) for 1 HOUR burns approximately 350 calories* *Based on 160-pound person 1.5 oz 4 oz MORE 210 Calories 500 Calories CALORIES Vacuuming for 1 HOUR AND 30 MINUTES burns approximately 290 calories* *Based on 130-pound person Renee Comet, National Cancer Institute 525 220 MORE MORE 1 cup spaghetti with sauce 2 cups spaghetti with sauce and 3 small meatballs and 3 large meatballs 1.5 diameter 3.5 diameter 500 Calories 1,025 Calories CALORIES 55 Calories 275 Calories CALORIES Housecleaning for 2 HOURS AND 35 MINUTES burns Washing a car for 1 HOUR AND 15 MINUTES burns approximately 525 calories* *Based on 130-pound person approximately 220 calories* *Based on 130-pound person Extension is a Division of the Institute of Agriculture and Natural Resources at the University of Nebraska–Lincoln cooperating with the Counties and the United States Department of Agriculture. ® Extension’s educational programs abide with the nondiscrimination policies of the University of Nebraska–Lincoln and the United States Department of Agriculture.
MyPlate Helps You Choose Keep an Eye on Your Portion Sizes Types and Amounts of Foods Here are some ways to “eyeball” food portion amounts: The following foods and amounts are for a 2,000 calorie daily food pattern for ages 19 and over. Your calorie needs may be more or less; adjust the amount you are eating accordingly. For a more 1 cup = personalized plan for YOUR calorie level, based on your age, gender, height/weight, and activity level — and for ages 2 through 18 — visit http://choosemyplate.gov. GRAINS: ½ cup = Eat 6 “ounce-equivalents.” tip of a thumb Make at least half your grains 1 teaspoon = to the first joint whole grains. Ounce-equivalents: • 1 slice bread 1 tablespoon = 3 thumb tips • 1 cup ready-to-eat cereal (such as flakes) • ½ cup cooked pasta, cooked rice, or cooked cereal FRUITS: Eat 2 cups of fresh, canned, or frozen fruits. •n general, 1 cup of fruit or 100% fruit juice, or 1/2 cup of dried fruit can be considered as I 1 cup from the Fruit Group • ake most of your choices whole or cut-up fruit rather than juice, for the benefits dietary M fiber provides 1½ ounces of cheese = 4 stacked dice VEGETABLES: Eat 2½ cups of fresh, frozen, canned vegetables, or an equivalent amount of dried/dehydrated vegetables. • Note: 2 cups raw leafy greens = 1 cup of vegetable 3 ounces cooked meat, or DAIRY: Consume 3 cups of fat-free or low-fat milk (1%) poultry = a deck of cards or equivalent Dairy Group foods. 1-cup equivalents: • 8 oz milk • 1 cup yogurt • 1½ oz natural cheese • 2 oz processed cheese • 8 oz calcium-fortified soy beverages PROTEIN FOODS: Eat 5½ oz (or equivalent) of lean 3 ounces grilled/baked fish meat, poultry, or fish. = checkbook 1-ounce equivalents: • 1 oz meat, poultry, or fish • ¼ cup cooked beans or peas (does not include green beans and peas) • 1 egg • 1 tablespoon peanut butter or almond butter • ½ oz of nuts or seeds • ¼ cup (about 2 oz) of tofu • ¼ cup roasted soybeansREFERENCES:• Choose MyPlate at http://ChooseMyPlate.gov • ethink Your Drink, Centers for Disease Control and Prevention at R• ietary Guidelines for Americans, 2010 at D www.cdc.gov/healthyweight/healthy_eating/drinks.html www.cnpp.usda.gov/DGAS2010-PolicyDocument.htm • elected Messages for Consumers, USDA Center for Nutrition Policy and Promotion S• eep an Eye on Portion Size Serving Size card, Dept. of Health Human Services, K at www.choosemyplate.gov/print-materials-ordering/selected-messages.html National Institutes of Health, and National Heart, Lung, and Blood Institute at • ansink, Brian and Koert van Ittersum (2006), “The Visual Illusions of Food: Why W http://hp2010.nhlbihin.net/portion/servingcard7.pdf Plates, Bowls and Spoons Can Bias Consumption Volume,” FASEB Journal, 20:4• ortion Distortion Quiz, Dept. of Health Human Services, National Institutes of P (Mar 6) A618-A618, Part 1 Health, and National Heart, Lung, and Blood Institute at http://hp2010.nhlbihin.net/portion For more information about healthy eating, visit http://food.unl.edu This is a peer reviewed publication