YMCA Member News
October 2009
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WE ALL KNOW PORTION SIZES HAVE BEEN STEADILY GROWING over the past twenty years, but it can be hard to remember what's "normal" when faced with
a giant serving of pasta or a full box of cookies. Adjusting our portion sizes, along with healthy
snacking (think fruits, vegetables and whole grains) or "mini-meals" between breakfast, lunch
and dinner, along with regular physical activity can make a significant
difference in our energy level and our weight.
Below are recommended serving sizes from www.mayoclinic.com for a
variety of common foods as well as easy visual references. |
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RECOMMENDED SERVING SIZES
Cooked pasta or oatmeal = 1/2 cup Whole-wheat bread = 1 slice Whole-wheat crackers = 6 whole Apple, pear or banana = 1 small 100 percent fruit juice = 1/2 cup Raw leafy vegetables = 2 cups Raw vegetables = 1 cup Cooked or canned vegetables = 1/2 cup Low-fat or fat-free milk or yogurt = 1 cup Part-skim mozzarella cheese = 1½ ounces or about 1/3 cup shredded Cooked skinless poultry or fish = 3 ounces Cooked lean meat = 1½ ounces Cooked or dried beans = 1/2 cup or about the size of an ice cream scoop Egg = 1 medium |
COMMON OBJECTS TO USE AS PORTION REFERENCES:
3 ounces = checkbook, bar of soap 1 ½ ounces = palm of your hand, deck of cards 1 ounce of cheese = large matchbook, 4 dice, ping-pong ball 1 cup = baseball, your fist ½ cup or small fruit = tennis ball 2 tablespoons = golf ball |
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SERVING CANCER SURVIVORS |
America’s YMCAs commit to extend our charitable heritage by directly engaging 25 million children and adults from all segments of our communities in achieving health of spirit, mind and body by 2012. |
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