One factor contributing to obesity and diseases like diabetes is portion distortion. The belief that the larger portions on today’s menus and shelves are normal and the size we should always consume.
In this edition of Vital Signs, dietitian Jamie Bass, a dietitian with Texas Health Harris Methodist Southwest Fort Worth explains the difference.
From Bass’s interview…
What’s behind the increase in portions? Customer satisfaction. We found out it didn’t cost as much to make twice as much. And so clients were very happy to eat, to have the larger portion, you know, so they could pay a little bit more but they’d get a lot more food.
Customers see value in that… But then you don’t see what it’s doing to your body. Just a little bit of weight gain can increase your risk of heart disease, of diabetes.
What is a proper-sized portion? The easiest way to do it is “the plate method.” You take a plate. Half of it will be fruits and vegetables. A quarter is you meat, your main entrée. And then a quarter is the carbohydrate, the starch, like a bread or pasta. The best way to forward portion control and watch your weight is writing everything down. Keeping a record of everything you eat. Now everybody has a smartphone, apps, you can put everything is, you don’t have to write everything down. And then when you write down what you eat or keep a record of what you eat, you can see what you’re eating – because we don’t think we eat as much as we do.
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