# Calorie Counter

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# You don't use a food scale?

## Replies

• Posts: 8,719Member Member
If you find discrepancies in entries, can't you edit them? I'm pretty I have before, or I've added my own with the nutritional facts listed on the package.

My yogurt always wants to use ml to weigh it. It's annoying to say the least.
• Posts: 249Member Member
I have two digitial food scales at home and I use them religiously.

One thing to remember when using grams and ml for liquids - if meauring liquids in grams, food scales are set for the weight of water, i.e. 1gm = 1ml. 1 metric cup (250ml) of orange juice is NOT 250g. It's more. That is why I will only use mls for liquids.
• Posts: 25,940Member Member
Getting close to that 3 week mark!
• Posts: 235Member Member
I've only had my food scale for a couple of weeks, and I have some questions re: weighing for portion sizes. I tend to make big pots of food for dinner, then box the leftovers up in tupperware for lunches over the next few days. What I've been doing is weighing the pot (so I know weight to subtract later), tare-ing, adding each ingredient individually, writing down the weight and tare-ing between each ingredient. It sounds like that's consistent with what ya'll are doing.

So if I'm doing a recipe, and it says "8 servings," do I just divide the total weight by 8 and that's the portion size? This is what I did last night for dinner and then weighed out the leftover portions too. Though it weighed different amounts uncooked vs. cooked - which weight is the correct one? How do you determine how many portions if you're improvising a recipe? Am I totally overthinking this?

When creating a recipe, I always mark the serving as 1 and make sure I know the total weight of it all. Then I can just serve myself however much I want, weigh it, and divide that weight by the total weight of the food to get my percentage of that “1” serving. Ie: I have spaghetti sauce that weighs a total of 35 ounces. I portion out 5 ounces for my dinner. Calculate 5/35. My serving is logged as .143 (always round up). This way, I don’t have to weigh out left overs or go to extra trouble. If you know the total weight of your recipe and weigh your servings, you know what % of the total batch you’re eating.
edited January 2019
• Posts: 42Member Member
I've only had my food scale for a couple of weeks, and I have some questions re: weighing for portion sizes. I tend to make big pots of food for dinner, then box the leftovers up in tupperware for lunches over the next few days. What I've been doing is weighing the pot (so I know weight to subtract later), tare-ing, adding each ingredient individually, writing down the weight and tare-ing between each ingredient. It sounds like that's consistent with what ya'll are doing.

So if I'm doing a recipe, and it says "8 servings," do I just divide the total weight by 8 and that's the portion size? This is what I did last night for dinner and then weighed out the leftover portions too. Though it weighed different amounts uncooked vs. cooked - which weight is the correct one? How do you determine how many portions if you're improvising a recipe? Am I totally overthinking this?

When creating a recipe, I always mark the serving as 1 and make sure I know the total weight of it all. Then I can just serve myself however much I want, weigh it, and divide that weight by the total weight of the food to get my percentage of that “1” serving. Ie: I have spaghetti sauce that weighs a total of 35 ounces. I portion out 5 ounces for my dinner. Calculate 5/35. My serving is logged as .143 (always round up). This way, I don’t have to weigh out left overs or go to extra trouble. If you know the total weight of your recipe and weigh your servings, you know what % of the total batch you’re eating.

I just learned that it's much easier if you weigh the entire cooked recipe and edit the recipe number of servings as 1oz (or 1 gram). If my total meatloaf weighs say 40oz, when I eat a 4oz portion my number of servings would be 4.
• Posts: 7Member Member
thank you girls! I am feeling EMPOWERED
edited January 2019
• Posts: 18Member Member

If anyone has any other infographics or videos that are pro-food scale, add 'em!

The best thing about OP's video is that Zed from Police Academy is narrating it.

• Posts: 25,940Member Member

This morning I did an experiment, as photo shows my breakfast guessed compared to weighing everything is 70 less - that's just one meal. And for someone who's only on a 250 cal deficit a day any deficit could be wiped out easily.
Just thought I'd share on this thread and bump it for any newbies
ps this morning I didn't use any milk in the porridge, if I had that would have been another 30 cals -so 100 cals more than I thought.

This is awesome! Thanks for that comparison. And you have that dreaded peanut butter in there! So good, so calorific!
• Posts: 25,940Member Member
bump
• Posts: 5Member Member
Bump
• Posts: 54Member Member
Cheap at Canadian Tire at the moment if you want one👍
• Posts: 1,904Member Member
I just got my new scale.
https://www.bedbathandbeyond.com/store/product/perfect-portions-digital-nutrition-food-scale/1016983853

The site shows \$39.99US for non-members, but it was marked \$24.99. I have no idea how accurate the nutritional values are, but reviews look decent, so..better accuracy here I come.
• Posts: 412Member Member
Bump.
• Posts: 86Member Member
This may seem like a silly question but, if 1 tbsp (15 fl oz) is a serving of creamer, how much would it weigh? or how would you know. I know that 1 oz of water weighs 1oz of weight but other liquids have different densities. Thanks in advance.

You're right, not all liquids have the same density as water. Some are similar enough as to not really matter and others are significantly different.

The website https://www.aqua-calc.com/ does conversions between weight and volume. It even has info on specific brands.[/quote]
edited February 2019
• Posts: 503Member Member
So maybe this is the place to ask. I'm cooking some bone-in, skin-on chicken breasts tonight and I know I won't be eating the whole breast since they are HUGE, how in the world do I weight this accurately? I normally weigh my meat raw as it's more accurate but this time I'll only be eating a portion of it and not eating the skin, plus obviously not eating the bone.