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calorie tips

How Big Are Your Dinner Plates — And Why It Matters

May 1, 2012 By Penny Klatell, PhD, RN 1 Comment

Have you eaten in some restaurants where the plates are so big that the server can’t find room to comfortably fit everything on the table?

Maybe your plates are so big that you have trouble getting them into the dishwasher.

Does it make a difference other than for convenience?  You bet it does.

The Size Of Your Dinner Plate Can Affect Your Weight

We eat off of big plates. Since 1960 the overall surface area of an average dinner plate has increased 36 percent. The average dinner plate we commonly use today measures 11 or 12 inches across. A few decades ago plates measured 7 to 9 inches.

In Europe, the average plate measures 9 inches while some American restaurants use plates that are around 13 inches in diameter.

Portion Sizes Have Increased Along With Plate Size

1960 sized portions would look a little lost on today’s large plates.  Plop a small portion of spaghetti and meat sauce in the middle of a large plate and the temptation is to add more – usually pasta – to fill up the plate.  That’s how you feed both your eyes and your stomach.

The additional problem – aside from eating more food at the meal — is that with more food piled on your plate, the idea gets embedded in your brain that a larger portion is better and that it takes a larger amount to fill your plate. Your brain then figures that If you need that much food to fill your plate then it takes that large amount of food to make you feel good.

Some Easy Things To Do

When you switch to a smaller plate you eat a smaller serving.

Control your portion sizes by decreasing the size of your plate. Try switching from a dinner plate to a salad plate or look for vintage plates that are smaller in diameter. Research has shown that by switching to a 10 inch plate from a 12 inch plate you eat 22 percent less.

Incredibly, smaller dishes can also help you feel full even though you’re eating less. Studies show that people are more satisfied with less food when they are served on 8 inch salad plates instead of on 12 inch dinner plates.  But don’t go too small because eating too small a portion might send you back for seconds.

Keep This In Mind

We eat an average of 92% of what we serve ourselves. Since we pile more food onto larger plates, the larger plates means we eat more food. A two inch difference in plate diameter  — decreasing the size of our plates to ten inches from 12 inches — would mean a serving that has 22 percent fewer calories.  It’s a smaller serving but not small enough to leave you still hungry and heading back for seconds. For an average size adult who eats a typical dinner of 800 calories, the smaller portions that would result from using a smaller plate would lead to a weight loss of around 18 pounds a year.

Filed Under: Calorie Tips, Healthy Eating, Food Facts, Entertaining, Buffets, Parties, Events, Manage Your Weight, Restaurants, Diners, Fast Food Tagged With: calorie tips, calories in portion sizes, dinner plates, eat out, eat well, food facts, food for fun and thought, healthy eating, myfoodmaps, portion size, weight management strategies

Peanut, Almond, Peanut Butter, Plain Or Even Pretzel M&M’s: Would They Be Your Choice?

April 13, 2012 By Penny Klatell, PhD, RN Leave a Comment

On a road trip?  Stuck in an airport?   Is a vending machine calling your name?

You’ve decided you need a snack.  Decision made:  it’s going to be candy – and it’s going to be M&M’s.  After all, M&M’s mean melt in your mouth, not in your hand – and who wants melted chocolate all over the steering wheel or suitcase or the mess of papers on your desk?

Some M&M History

M&M’s, around since 1941, were actually designed so people could enjoy their chocolate without it melting in their hands. They’re named after the inventors Forrest Mars and R. Bruce Murrie (haven’t you always wondered where M&M’s came from?).

They were introduced to GIs in World War II, flew into space in 1982, and have been part of space shuttle missions since then. The little “m” you see on each candy wasn’t printed on them until 1950.  The “m” was originally printed in black – today it’s white.

Choices, Choices

M&M’s now come in a whole bunch of varieties and seasonal colors.  But — when you’re staring at the array of colorful M&M packages, your hands itching to tear open the wrapper and pop some into your mouth, which would you choose:  plain, almond, or peanut, or peanut butter?

Of course the purists might say there is no choice other than plain.  But, since there are choices, are there some potentially redeeming nutritional benefits to adding nuts under the chocolate and candy coating?  Do some varieties have more protein or fewer calories or more fat?  Take a look at the nutritional information – maybe it’ll help you with your choice. (Note that the package weight of the different varieties is not identical).

  • Plain milk chocolate M&M’s (1.69oz package):  240 calories, 10g fat (6 saturated), 34g total carbs, 1g fiber, 2g protein
  • Dark chocolate M&M’s (1.5oz package):  210 calories, 10g fat (6g saturated), 29g total carbs, 2g fiber, 2g protein
  • Peanut M&M’s (1.74oz package):  250 calories, 13g fat (5g saturated), 30g total carbs, 2g fiber, 5g protein
  • Almond M&M’s (1.5oz package):  220 calories, 12g fat (4g saturated), 25g total carbs, 2g fiber, 3g protein
  • Peanut butter M&M’s 1.5oz package:  220 calories, 12g fat (4g saturated), 25g total carbs, 2g fiber, 3g protein
  • Pretzel M&M’s 1.14oz package:  150 calories, 5g fat(3g saturated), 24g total carbs, 1g fiber, 2g protein  (product is kosher)

Ingredients

Ingredients in regular M&M’s: Milk Chocolate (Sugar, Chocolate, Skim Milk, Cocoa Butter, Lactose, Milkfat, Soy Lecithin, Salt, Artificial Flavors), Sugar, Cornstarch, Less than 1% Corn Syrup, Dextrin, Coloring (Includes Blue 1 Lake, Red 40 Lake, Yellow 6, Yellow 5, Red 40, Blue 1, Blue 2 Lake, Yellow 6 Lake, Yellow 5 Lake, Blue 2), Gum Acacia.

Ingredients in pretzel M&M’s: milk chocolate (sugar, chocolate, skim milk, cocoa butter, lactose, milkfat, soy lecithin, salt, artificial flavors), pretzel [enriched flour (wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), salt, food starch-modified, vegetable oil (soybean oil, canola oil and/or corn oil), malt, leavening (yeast, sodium bicarbonate, ammonium bicarbonate)], sugar, less than 2% – cornstarch, corn syrup, dextrin, coloring (includes blue 1 lake, red 40 lake, yellow 6, red 40, yellow 5, blue 1, yellow 6 lake, yellow 5 lake, blue 2 lake, blue 2), gum acacia.

Allergy information: may contain peanuts.  Product is Kosher

These are the ingredient lists for regular and pretzel M&M’s. If you’re looking for something with good nutrition – this isn’t it.  It is candy, so the amounts of sugar, fat, and protein shouldn’t be a big surprise.  The thing to really make note of is what M&M’s are famous for (aside from melt in your mouth, not in your hands) – the colors.  Look at the list of artificial colors (“lake” means the dyes are used in liquid form, not powder), some of which have been associated with allergic reactions, cancer causing properties, and hyperactivity.  Just a heads-up about another thing to consider when choosing your snack.

 

Filed Under: Calorie Tips, Healthy Eating, Food Facts, Eating on the Job, Food for Fun and Thought, Snacking, Noshing, Tasting, Takeout, Prepared Food, Junk Food Tagged With: artificial colors, calorie tips, candy, food dyes, food facts, food for fun and thought, M&M's

Eggs: Incredible And Entirely Edible

April 10, 2012 By Penny Klatell, PhD, RN Leave a Comment

Do you love eggs, but are afraid to eat them? If you do, is it only ghostly looking egg whites that are allowed to make an appearance on your plate?

Is It The Cholesterol In Eggs That’s Freaking You Out?

We all have cholesterol in our bodies. It’s used to form cell membranes, some hormones, and for other functions.

You get cholesterol in two ways. Your body — mainly your liver — usually makes about 1,000 milligrams a day. You also get it from eating foods that contain cholesterol. Animal foods — especially egg yolks, meat, poultry, shellfish, and whole and reduced fat dairy products — contain it. Plant foods don’t.

Your body can usually make all the cholesterol it needs so it’s not necessary to eat it. Still, the average American man consumes about 337 milligrams of cholesterol daily; the average woman, 217 milligrams. The American Heart Association recommends limiting your average daily cholesterol intake to less than 300 milligrams; less than 200 milligrams if you have heart disease.

Eggs Used To Be Cholesterol No-Nos

We used to be told not to eat eggs, certainly not the yolks, because of what they would do to our cholesterol levels. Egg yolks do contain a lot of cholesterol and may have a weak effect on blood cholesterol levels, but they also contain nutrients like protein, vitamins B12 and D, riboflavin, and folate that might help to lower the risk for heart disease.

There is solid research that shows that for most people the  cholesterol in food has a much smaller effect on the total cholesterol and harmful LDL cholesterol in the blood than the mix of fats in the diet does.

Recent research shows that eating moderate numbers of eggs — up to one a day—doesn’t increase the risk of heart disease risk in healthy people and can be part of a healthy diet. It’s recommended that people with diabetes and heart disease limit eggs to no more than three yolks a week.

Can You Eat Eggs Every Day?

The research isn’t suggesting three-egg omelettes as daily fare —  especially if they’re loaded with cheese, bacon, and sausage. Your body handles scrambled eggs, salsa, and a whole wheat English muffin a lot differently than scrambled eggs with cheese, sausage or bacon, home fries, and white toast with butter. You might consider choosing eggs with high omega-3 content from free range organically raised chickens and steering clear of adding saturated fat (most notably, butter) when they’re cooked. If you have a three egg omelette one day, skip eggs for the next day or so.

Egg Nutrition

1 large egg:  71 calories, 5g total fat (2g saturated), 211mg cholesterol, 70mg sodium, 0g carbohydrate, 6g protein

1 (large) egg yolk:  54 calories, 5g total fat (2g saturated), 210mg cholesterol, 8mg sodium, 1g carbohydrate, 3g protein

1 (large) egg white:  16 calories, 0g fat, 0g cholesterol, 55mg sodium, 0g carbohydrate, 4g protein

Filed Under: Calorie Tips, Healthy Eating, Food Facts, Manage Your Weight, Shopping, Cooking, Baking Tagged With: calorie tips, cholesterol, egg whites, egg yolk, eggs, food facts, healthy eating, weight management strategies

Chocolate Eggs And Bunny Ears

April 6, 2012 By Penny Klatell, PhD, RN 6 Comments

Oh, those pretty chocolate eggs nesting in baskets on beds of paper straw.  Bunnies and ducks in all shades of chocolate.  Brightly wrapped candy stuffed in plastic eggs for Easter egg hunts.  Chocolate smeared over little kids’ faces and indestructible peeps molded into weird shapes before being popped in the mouth.

It’s Easter candy time.  Face it – admit it – Easter candy is seductive.  I dare you to eat one jelly bean or unwrap and savor just one brightly colored mini-chocolate Easter egg.

If you’re going to indulge — and sometimes it’s worth it — you might as well know a little about your chocolate Easter candy so you can factor their caloric punch into your eating plan.

Easter Eggs – the Confectionary Type

They’re everywhere and at every price point.  Some are piped with flowers and others are wrapped in foil.  You find them in chain stores, discount stores, and at high end chocolatiers. Easter is the second ranked holiday for candy purchases in the United States (just behind Halloween) and solid, hollow, and filled chocolate Easter eggs are one of the most popular choices.

John Cadbury make the first French Eating Chocolate in 1842 but the first Cadbury Easter Eggs didn’t arrive until 1875 and were a far cry from today’s Cadbury Crème egg (which now also comes with caramel, chocolate, and butterfinger filling). Cadbury Dairy Milk Chocolate appeared on the market in 1905 and helped boost the sale of chocolate Easter eggs. Today’s chocolate Easter eggs are predominantly milk chocolate and include solid, hollow, decorated, and filled eggs.

Calories in Popular Types of Chocolate Easter Eggs

Chocolate is a high calorie, high fat food.  Some of the most popular chocolate eggs:

Hershey’s Cadbury Chocolate Crème Easter Egg:  1 egg (39g), 180 calories, 8g Fat (5g saturated), 25g Carbs, 2g Protein

Hershey’s Cadbury Crème Egg, original milk chocolate with soft fondant crème center:  1 egg (39g), 170 calories, 6g fat (3.5g saturated), 28g Carbs,  2g Protein

Hershey’s Cadbury Mini Egg:  solid milk chocolate eggs with a crispy sugar shell: 12 eggs (40g), 200 calories, 9g fat(5g saturated), 28g carbs, 2g protein

Hershey’s Milk Chocolate Eggs:  7 pieces, 200 Calories, 12g Fat (7 saturated), 24g Carbs, 3g Protein

Dove Silky Smooth Milk Chocolate Eggs: 6 eggs, 240 Calories, 14g Fat (8g saturated), 26g Carbs, 3g Protein

Dove Rich Dark Chocolate Eggs:  6 eggs (43g), 220 calories, 14g Fat (8 saturated), 26g carbs, 2g Protein

Reese’s Milk Chocolate and Peanut Butter Eggs:  5 pieces (38g), 190 Calories, 12g Fat (6 saturated), 21g Carbs, 4g Protein

M & M’s Milk Chocolate Speck-Tacular Eggs: 1/4 Cup (12 pieces), Calories: 210 Calories, 10g Fat (6 saturated), 29g Carbs, 2g Protein

Solid Milk Chocolate Easter Bunny:  2.5 oz, Calories: average 370

But Isn’t Chocolate Good For Me?

The health benefits in chocolate come from cocoa. Dark chocolate has a greater concentration of cocoa than milk chocolate.  White chocolate, without any cocoa in it, is not really chocolate. Chocolate, especially dark chocolate, can be heart healthy if it replaces an unhealthy, high calorie snack, but there’s still no recommendation for the amount to eat to get the health benefits.

The Bottom Chocolate Line

Chocolate, especially dark chocolate, contains flavonols which have antioxidant qualities and other positive influences on heart health. However, those delicious, pastel wrapped chocolate Easter eggs are caloric and moderately high in fat, one-third of it the type of saturated fat that isn’t heart healthy. Extra ingredients like crème and caramel fillings can add lots of extra fat and calories. There’s no recommended serving size of chocolate to help gain cardiovascular benefits. If you’re going to choose a sweet treat, chocolate, especially dark chocolate with a high cocoa concentration, might be a healthier choice than other types of sweets. With a lot of treats – particularly treats associated with a holiday or celebration — there’s often a perceived license to indulge.  If you’re going to enjoy your chocolate, plan on how much you are going to eat, try to eat it in moderation, attempt to balance out the extra calories in the days before and after the celebration, and enjoy every bit of it.

Want to know more about jelly beans and peeps?

 

Filed Under: Calorie Tips, Healthy Eating, Food Facts, Food for Fun and Thought, Holidays, Manage Your Weight, Snacking, Noshing, Tasting, Takeout, Prepared Food, Junk Food Tagged With: calorie tips, chocolate, chocolate candy, chocolate Easter eggs, chocolate eggs, Easter candy, food facts, food for fun and thought

Are You Gearing Up For A Holiday Food Fest?

April 3, 2012 By Penny Klatell, PhD, RN 4 Comments

Gotta have the jelly beans, the green bean casserole, the lamb and the ham, the brisket, two servings of matzoh ball soup, carrot cake for dessert, the entire chocolate bunny (ears first), three cadbury eggs, and whatever else your particular holiday, culture, and family traditions dictate.

Really???

Ask yourself why.  Is your groaning table and your habit of scarfing down handfuls of jelly beans and three chocolate eggs at a time really because of tradition – or are you using the holidays as an easy excuse to surround yourself with the food you love and want to eat in abundance?

There is nothing wrong with tradition and wanting to share your memories and love through food. But . . .

Are Holidays A Reason And An Excuse To (Over)Eat?

The big question to ask yourself is:  am I really sharing/holding to tradition and memories of the season – or am I using the holidays as an excuse to make and eat a whole lot of food that I really would prefer not to eat – or eat in such quantity?

Most people who know me also know that I’m a pretty good baker. I make really good Christmas cookies – for a lot of events, not just Christmas.  I baked them for a party for my son’s July wedding (not a Christmas tree in sight) and as I brought them out there was a chorus of “Christmas cookies” from his friends who have eaten them many times before.  Didn’t matter that it was July.  The recipe was the same, they tasted the same, and they came from my kitchen.

What’s my point?  I love baking these cookies, and I love sharing them.  There are a whole host of emotions wrapped around these cookies.

I also know that I love eating them.  Have I ever used an occasion as an excuse to bake them – even though things would have been fine without the cookies?  You bet I have.

Why?  I love the thought of those cookies.  I used to make them with my Mother when I was little and my sons made them with me.  I also love to eat them – especially the dough (I’m really not endorsing that – It’s a bad habit and the dough does have raw egg in it).

The bottom line is that I end up eating hundreds of calories – delicious calories, but not healthy or necessary ones.  And, even though I’m sharing what I consider to be “a little bit of love from my kitchen,” I still, very frequently, consciously use the holiday or the event as an excuse.

Try These Strategies For Dealing With Holiday Food

I’m certainly not advocating giving up baking cookies or hot cross buns or making matzah brei or roast lamb — whatever your specialty or tradition is.  What I am suggesting is that you ask yourself the reason for doing so.  Recognize and be mindful of your reasons.

Some strategies:

  • If you do make your specialty – plan for it.  When you eat it, enjoy it with everyone else – not in a constant stream of solo tasting and little snatches from the fridge or cupboard.
  • Even if you make it, keep your amazing food out of sight and, hopefully, out of mind.  Far away, too.  Usually if we have to work to get food it may take some of the desire out of it.  So store the food in the basement or someplace out of the kitchen.
  • Leftovers?  Send them home with your family and friends.  I’ve fed lots of college dorms and offices with my leftovers.  Freeze them and store them in the back of the freezer where you can’t see them (although I can attest that frozen butter cookies are great – my sons once ate a whole container of them out of my downstairs freezer without my knowing about it.  I had to bake another batch before Christmas dinner.)

Traditions are important and food is nurturing.  Traditions, family, and holidays can also be stressful.  Cook away if that’s your pleasure. Just ask yourself if you are using holidays, traditions, guests, and family as excuses or justifications to (over)eat. 

Filed Under: Calorie Tips, Healthy Eating, Food Facts, Eating with Family and Friends, Food for Fun and Thought, Holidays, Manage Your Weight Tagged With: calorie tips, Easter food, eating excuses, food facts, food for fun and thought, healthy eating, holiday eating, holiday food, Passover food, weight management strategies

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