Archive for January, 2014

“Lowering Calories” vs Lowering Serving Size

Thursday, January 30th, 2014

Are you fooled (or irritated) by food manufacturers/processors claims of lowering calories?

When a food is packaged in 100-calorie portion sizes, you may eat less (IF you eat only one portion).

BUT have the calories been lowered, OR has the portion size been lowered?

Thinking about it, we know the answer, but are you influenced by the ads and packages?  It costs more for the packaging and convenience. . . you are paying more for their help in lowering your calorie intake.

Calories are lowered in foods if the content is altered: less fat is used (not just a switch to another form of fat,  less flour is used (not just switching to flour from another grain) and less sugar is used (substituting a sweetener alternative).

Three common substances used to lower calories in food:  air, water and some indigestible fibers.

 

White Foods

Thursday, January 30th, 2014

Catchy, blanket diet recommendations may be easy to remember, but miss  the mark on nutrition wisdom. “Don’t eat white foods” would mean you exclude foods such as cauliflower, onions, turnips, garlic, bananas, popcorn, chicken . . .

It also brings up the question: does that mean white inside or white outside?  Dinner rolls, cereal flakes?

If you are prone to using generalizations to run your life, make sure you take mental note of all the exceptions.

(This topic excerpted from a practice group list serve of the Academy of Nutrition and Dietetics)