Proper portion

One of the problems associated with chronic overeating - misunderstanding human concept of "serving." It seems that he eats only approved products from sweet refused - and the weight and did not think to decline. Why is that?

Actually, it's quite an interesting topic. The fact that different countries adopted different volumes Servings   depending on the type of food and meals. For example, in the countries of Western and Central Europe for breakfast made a very small serving   food, and in England - huge. During a typical dinner - salad, soup, main dish, dessert - the proportion between the components also vary greatly. For example, in the Mediterranean countries adopted such a balance: a large plate of green salad with dressing, then average serving of soup (300 ml), and then about 250 g "to the second" and very small (50 - 100 g), dessert. This ratio is a point of view of classical dietetics can be considered ideal.

In the British Isles soups cooked rare, in fact, as well as green salads, so the largest portion - about 400 g - a "second": meat or fish with vegetables. The volume of meat (fish) and garnish should be equal. Dessert, by the way, is adopted as a volume - a large piece of cake or other sweet pastries and candies.

In France, Belgium and Germany - its own rules. Since most of the local soups - is the thick soups, then served them in small numbers - about 200 - 250 ml. In addition to green salads (served in the middle of their dishes) are popular hot appetizers: they are very small in size, a maximum of 150 Main, "second" and the dish is not too bulky: a piece of meat or fish, weighing about 150 grams and about 100 grams garnish. High volume can only dishes with seafood: mussels, shrimp, scallops served with lots of juicy green garnish plates and in bulk.

In Russia, Belarus and Ukraine, very different traditions. We have taken large quantities of soup (450 ml!), Small - vegetable salads, and at the same time, high-calorie salads with mayonnaise, potatoes and meat are served in large quantities. Traditional serving of meat (cooked) - 250 grams per person, plus another 200 - 300 g carbohydrate garnish. Actually, that's why fans of traditional Slavic cuisine often overweight.

Is it possible to create common rules, that regardless of the cuisine and the country does not overeat ? Of course. Nutritionists recommend simple guidelines:

- Breakfast eat anything and in any quantity;

- Lunch stick to these rules: 200 grams of salad, 250 ml of soup, a piece of meat or fish the size of your palm, and the same amount of side dish, dessert - everything, weighing not more than 100 grams;

- For dinner, the entire volume of food eaten should not exceed 350 g

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