Today’s topic from my
continuing education reading is portion sizes.
Over the last century, the issues facing Americans about nutrition have
shifted. It used to be that the problem
was that we had trouble getting enough calories to meet our energy needs and
keep our nutrient levels within functional ranges. Not so much nowadays: we are suffering from overnutrition as
evidenced by the two thirds of our adult population who are overweight or
obese.
(Please note: My goal is not to promote body shame. Healthy bodies come in many different shapes
and sizes. Current measures of what constitute
overweight/obese rely on BMI, which is a problematic tool in that it does not
account for muscle mass. Nonetheless,
many of the chronic diseases that afflict us are strongly correlated with being
heavier than we ought to be.)
One thing that does not
help us achieve or maintain optimal body weight is the out-of-control portions
we have come to see as normal. Take, for
example, my friend the Big Gulp. (Okay,
it’s my former friend, but still…) The
handy plastic cup holds 32 ounces of soda.
That is four cup-sized servings, which were the standard serving size
for many years. The 12-ounce can changed
that, but even so, the Big Gulp holds nearly three cans. We definitely don’t need that much soda.
As sodas have gone, so
have other foods and food-like substances.
Many of us routinely eat a day’s worth of meat portions at a single meal
and then do it again twice more before the day is over.
It is hard to buck the
dominant trend, but we need to rebel for our own good. Use the small plates and bowls. If you really want the big plate, make sure
it is mostly full of (non-fat-drenched) vegetables and fruits. (My experience suggests that most people get
tired of eating those leafy greens without dressing long before they exceed
their calorie limit…)
We can do this, one small
rebellion at a time.
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