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Cargando... The Portion Teller: Smartsize Your Way to Permanent Weight Losspor Lisa R. Young
   Ninguno Actualmente no hay Conversaciones sobre este libro. 1   skinglist | Jul 30, 2010 |    ) anglophile65 | Mar 8, 2016 | sin reseñas | añadir una reseña
Would you ever consider going to the kitchen in the morning and grabbing five slices of bread for breakfast? No? Just one bagel or perhaps a bran muffin is more like it, right? Well, think again. Your morning bagel or muffin is probably equivalent to eating five slices of bread, maybe more. That’s most of your grain servings for the day. And, that steak you ate last night? For all the calories and protein you consumed, you might as well have eaten 18 eggs. More than double the amount of protein you need in a day. Surprised at just how much you are eating? Dr. Lisa Young isn’t. She has been studying how Americans eat for more than a decade, and what she found is astonishing. Portion sizes have subtly and steadily increased over the past thirty years and are now two to five times larger than they were in the past. Even the average dinner plate has grown several inches to accommodate more food. The portions we’re served are getting bigger and we keep eating. The end result? That’s right. Americans are getting fatter. So what should you do about it? You may think that counting calories, fat grams, or even eliminating entire food groups such as grains is the way to keep this trend toward colossal cuisine from making you fat. The problem is, you don’t know how many calories, fat, and carbs are in your favorite foods. No one does, not even the experts. When nutritionists were shown several restaurant meals in a survey, not one person was able to accurately guess the calorie or fat content of the meals. InThe Portion Teller, you’ll develop portion-size awareness and learn how to lose weight without weighing food or counting calories. Using simple visuals such as a deck of cards, a yo-yo, a baseball, and even your own hand, you’ll find out what a serving size is supposed to look like and how many servings you can eat per day from each food group. The visuals are easy to use: If your piece of salmon at dinner is about the size of three decks of cards, you’ve eaten all your meat and fish servings for the day. The plan is easy. You’ll keep a food diary for a short time to get you started. Once you learn how to size-up your favorite foods with the visuals, Lisa’s Portion Personalities show you how stumbling blocks can be easily overcome. Are you a See Food Eater who can’t stop yourself at the sight of food or a Special Occasion Victim who can’t resist that cake at an office party or a Volume Eater who always wants her plate to be full? As a long-time nutrition counselor, Young gives real-world solutions for tackling your bad habits. There’s a cheater’s guide, for those who must satisfy that late-night chocolate craving, as well as a survival guide for eating out and daily meal plans. No forbidden foods, no calorie counting, no food weighing.The Portion Tellerisn’t a diet—it’s a sensible eating plan and the end of diet deprivation. Welcome to diet liberation. No se han encontrado descripciones de biblioteca. |
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 Google Books — Cargando...GénerosSistema Decimal Melvil (DDC)613.25Technology Medicine and health Personal health and safety Dietetics Weight-losing dietClasificación de la Biblioteca del CongresoValoraciónPromedio: (3.06)
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I've been reading a number of books on food and nutrition during my weight loss journey and this one struck me because it wasn't proscribing a particular diet but rather encouraging education. I've seen any number of people back on WW for the 3rd, 4th, etc. times and I don't want that to be me. I want to learn from this WLJ and not regain it. In that respect, I like that weight loss is hard. It reminds me of why I don't want to have to do this again.
Young was a student of Marian Nestle, whose tome on food I'm currently muddling through. I find Young more accessible and she presents common sense knowledge in an educational way along the same way as the [Wall Street Diet] did. It's less about what you eat as how much you eat - refreshing in the current era of "Eat only this. OMG! Never eat *that*"
From the beginning, Young shocks the reader, at least this one, with the extent to which portions have grown over the years. I did not know Hershey bars were originally the same size as the current fun bars. Wow. Or even the degree to which Lean Cuisine and similar have upsized. Seems contrary to what you'd expect from meals that are expected to teach portion control. One 14 oz slice of cheesecake? 1,560 calories. It really is no surprise that America is getting fatter. THe question is, how many people know this or even care?
Young's main theory throughout the book was serving size vs. portion size, an interesting lesson for the readers to learn. While some of it is inline with WW and what I've read elsewhere on the web, some differs. It just goes to show how much different information is out there about the right amounts of food to eat. I think her main point is true though - it's about learning how much you eat and recording it - whether it's a cup (baseball) or half cup of pasta. I found her visual cues to be good tips for when you're away from home and cannot measure.
"Nobody ever got fat from eating too many carrots". While she does encourage tracking she deals with the stress that some people get in counting and tracking. You should try to track everything but if you have one more carrot than is a serving size, that isn't going to be the end of your diet success.
"'Diet Food' may seem enticing, but it never helped us lose weight. There's more of it on the market than ever before, but we're fatter than ever." Sad, but true. Seems like everytime we turn around in the store there's low-cal, high-fiber, no-fat... but are people just eating more and more of it to make up? There's something fundamentally wrong with how people eat today and I don't think it's strictly limited to Americans.
While nothing that she presented was earth-shattering, some of it was very eye opening in terms of the number of servings a typical item is. I'm certainly going to use this information as I continue on my WLJ and incorporate it as I have the Wall Street Diet info.