How is part of the food determined?

The

part of the food is determined by how much food it puts on its plate. There is no actual measurement unit for portion size, because it is quite any amount, which is usually determined by how much food a person believes to eat. The term is also used in certain diet regimes to refer to the amount of food that a person should eat, in which case it is often measured in typical units of measurement, such as cups or grams. Persorting, sometimes called the "portion of portion", is what the Ministry of Agriculture of the United States (USDA) recommends, and is usually based on the amount of a certain type of food that can be consumed healthy on one meal or throughout the day. The size of administration can also be a measurement of how much a food product manufacturer estimates that a person will eat in a unique session.

USDA studied different diets and caloric needs of men and women and used this information to createSuitable portions for different types of food. USDA usually recommends that one part of the meal be about one cup (250 ml) grains such as pasta or rice; about half a cup (125 ml) of sliced ​​fruit or vegetables or whole medium fruits or vegetables; about two to three ounces (55-85 g) proteins such as meat or beans; And only about one tablespoon (15 ml) of oil or fat. These are only one portions and more than one part of each is usually required for healthy eating.

Porter check is the performance of restrictions by the person when choosing a part of the meal, which they place on their plate or eat. Since USDA determines the size of the operator based on healthy eating habits, the most treated can ensure that they eat healthy by following these recommendations as instructions for part. However, children under the age of two and women who are pregnant or breastfeeding will have different diet needs.

There is also a phenomenon referred to as a "portion of portion" in which the part of the food that one placed on dEsku seems to be reasonable, but in fact, there is a significantly more or less food than he should eat. It can be the result of various factors, such as restaurants that serve multiple parts of food on one plate, or someone simply does not understand how much they should eat. In order to better control the part of the food that eats, it can be useful visualization of the measured quantities in other ways.

For example, USDA recommended part of food for proteins, such as meat, can easily be introduced by considering a piece of meat of a standard deck of playing cards or the size of a palm man when his hand is held open. One portion of fruit or vegetables is the size of a closed fist or baseball. The oil should be kept to a minimum and solid fats such as butter or margarine should be used minimally. Fats also include nuts and seeds for which one part is considered a handful.