In this motivational assistant podcast, Aisling Connolly and Meabh Coyle talk about how to manage portion sizes and what steps you can take to avoid situations where the amount of food on offer is an issue.
The key to portion control is that once you've readjusted your portion sizes and followed the directions in the food plan booklet, you will find that the prescribed portion sizes are adequate – you won't feel hungry or deprived.
The real eye opener for customers is the realization that their portion sizes have been way too big for (many) years.
The problem is compounded by the size of modern servings. When you think of the traditional scone that you bought or that your mom made 15 or years ago and look at the modern equivalent, it's probably three or four times the size.
Research also shows that someone presented with a serving of food, in this case a scone, is quite likely to eat it all.
Although we know that being with him is a huge helping, we tend to end him.
The key here is that we let the food industry determine the portion sizes and how much is enough.
Look at the bagel. A few years ago it was 3 inches in diameter and about 140 calories. Today it's roughly 6 inches and 220 calories. What has changed? Why do we need an extra 70 calories when the original 3 inch bagel was enough?
We are programmed / conditioned to assume that we get better value with larger servings.
A really good habit is to save some of the huge serving for a snack or lunch the next day.
Part of the challenge for people can be a lack of assertiveness, e.g. B. not asking for a dog bag in a restaurant. This is one of the areas Motivation helps customers: being able to take control in situations where you should stop eating and ask for the remaining take-away groceries to be packaged.
Try this out How to get portion sizes under control Podcast below and get some useful portion control tips.