How to use food scales
susie3g
Posts: 267
I would like to know more about how people weigh their food. I don't have a scale yet, but when/if I get one, I will need to know how to properly use it. I know about how the tare button works and how to read digital numbers. That's about all I know about it, though. Do you weigh foods before you cook or after? Do you weigh foods that go into recipes or use measuring cups and spoons? If you don't use measuring spoons using a recipe, how do you weigh out 2 teaspoons? Do you weigh everything or only solids? Any other relevant questions you feel might arise, feel free to answer those here, too. Thanks in advance.
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Replies
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Anyone?0
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you can usually google it, but it does piss me off when nutritional info says 4 oz is 90 calories...how do u measure that? lol0
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I use measuring cups for liquids, like milk, juice, etc.
Otherwise I weigh everything else, peanut butter you could measure your bread first than tare and than add the pb , you can do the same for mayo, butter, ketchup, etc.
Meats, pasta, potatoes weigh before you cook.
I mostly weigh everything in grams and ounces.
ETA: I also weigh single serving foods also, like protein bars, yogurt, etc. they can be off also, I just weigh them in the package they come in. Make sure you weigh your fresh fruits, especially like bananas and I weigh them without the peel.0 -
you can usually google it, but it does piss me off when nutritional info says 4 oz is 90 calories...how do u measure that? lol
Scales normally have oz and grams also 4oz x 28 = 112g0 -
Most every food has weight in grams on it. Instead of measuring out 2 tablespoons of peanut butter, measure out 32 grams of peanut butter, or w/e the serving size on the package is. You can put your dish on the scale, zero it out, and then add the peanut butter (or w/e food, like jelly, butter. mayo all have measurements in grams).0
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I love my food scale! I even bought one to keep at work!
Key info:
1oz = 28gr
Also liquids measure similarly to solids. So if you want to measure out a cup of milk, you can measure out 8 oz. and that's accurate. I got an app for my phone that converts different units, and that was really helpful!
Now go get your scale!0 -
just get a scale that does both grams and ounces and then weigh out whatever it is that you're eating...then look it up in the database and log the weight of whatever that was.0
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Get familiar with the gram. Google search for conversion calculators if you need them. When you weigh meats, do it raw for portion control. It is your choice to measure whatever you want. I mainly use it for calorie dense foods so I don't overshoot. I also use it to separate servings out of my snacks like sunflower seeds.
Also do not confuse fluid ounces (8 in 1 cup) to ounces used for weight.0 -
I absolutely rely on my scale. I weigh most things I eat. I measured a cup of Silk and weighed it to know how many grams a cup was, so I use that weight every time (give or take a couple of grams) instead of a measuring cup. Most packages are in grams, so I use that the most. I buy big packages of meat and weigh out single-size portions to freeze. When serving dinner, tare the plate then add one thing to the right weight, tare, and repeat. I rarely use measuring spoons any more, even when cooking recipes. I'd rather weigh out my flour, baking soda, etc. If making a big batch of anything, it's nice to add everything as a recipe that serves one, add up all the weights (including water) so when you serve yourself, you can weigh it and know how much it really is. (With a family of four, sometimes what I make can serve six, I only want 1/6, not 1/4 of it.)0
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I use measuring cups for liquids, like milk, juice, etc.
Otherwise I weigh everything else, peanut butter you could measure your bread first than tare and than add the pb , you can do the same for mayo, butter, ketchup, etc.
Meats, pasta, potatoes weigh before you cook.
I mostly weigh everything in grams and ounces.
ETA: I also weigh single serving foods also, like protein bars, yogurt, etc. they can be off also, I just weigh them in the package they come in. Make sure you weigh your fresh fruits, especially like bananas and I weigh them without the peel.
this is what I do too. I have found that measuring spoons aren't as accurate as weighing the food in grams. Most food labels give you two serving ammounts in teaspoons or ounces and then in grams. I stick with grams. Seems more accurate to me. I weight just about everything.0 -
I use measuring cups for liquids, like milk, juice, etc.
Otherwise I weigh everything else, peanut butter you could measure your bread first than tare and than add the pb , you can do the same for mayo, butter, ketchup, etc.
Meats, pasta, potatoes weigh before you cook.
I mostly weigh everything in grams and ounces.
ETA: I also weigh single serving foods also, like protein bars, yogurt, etc. they can be off also, I just weigh them in the package they come in. Make sure you weigh your fresh fruits, especially like bananas and I weigh them without the peel.
Ok. Let's back up to measuring the bread and then the PB. You put the bread on the scale, measure it. Let's say it is 92 grams, but the serving size in MFP is 100 grams. Then what do I need to do here? And will this be a common issue? Say you eat corn on the cob. MFP says your corn on the cob is 85 grams for 1/2 ear, but it actually weighs 78 grams. How do you convert these types of things?0 -
just get a scale that does both grams and ounces and then weigh out whatever it is that you're eating...then look it up in the database and log the weight of whatever that was.
but what if the database serving size is different from the actual weight of the food?0 -
Get familiar with the gram. Google search for conversion calculators if you need them. When you weigh meats, do it raw for portion control. It is your choice to measure whatever you want. I mainly use it for calorie dense foods so I don't overshoot. I also use it to separate servings out of my snacks like sunflower seeds.
Also do not confuse fluid ounces (8 in 1 cup) to ounces used for weight.
If you weigh meats when they are raw, will that be inaccurate if you cook a lot of the fat out of it?0 -
typically the pulldown will have a "1g" option and then you can enter the number of whole grams - otherwise if it only has 100g size you can do 0.78 for 78g for example. Sometimes you have to look at a few different entries to find one that has a single gram serving size.
Meat that is fattier is always a challenge to accurately measure unless you separate/weigh the rendered fat afterwards and subtract it... There are also usually separate entries for the lean vs fat parts of meat.0 -
I use measuring cups for liquids, like milk, juice, etc.
Otherwise I weigh everything else, peanut butter you could measure your bread first than tare and than add the pb , you can do the same for mayo, butter, ketchup, etc.
Meats, pasta, potatoes weigh before you cook.
I mostly weigh everything in grams and ounces.
ETA: I also weigh single serving foods also, like protein bars, yogurt, etc. they can be off also, I just weigh them in the package they come in. Make sure you weigh your fresh fruits, especially like bananas and I weigh them without the peel.
Ok. Let's back up to measuring the bread and then the PB. You put the bread on the scale, measure it. Let's say it is 92 grams, but the serving size in MFP is 100 grams. Then what do I need to do here? And will this be a common issue? Say you eat corn on the cob. MFP says your corn on the cob is 85 grams for 1/2 ear, but it actually weighs 78 grams. How do you convert these types of things?
You enter 0.92 of a serving. Just divide what your amount is by the serving size and enter that number. Your corn will be 78/85, so 0.917 of a serving (I round up to the 3rd digit).
If you weigh raw meat, just enter that number, even if you cook it. Or just find an entry for the cooked version and use that.0 -
You can weigh an item either raw or cooked, but make sure that you use the appropriate entry in the database (ie, don't choose an entry for baked chicken if you fried it, etc.).
The raw weight tends to be a little more accurate because different cooking methods and times can affect the weight of your food. But if you're, for instance, cooking for a family or eating something cooked by another it's okay to weigh and log it however it's most convenient for you.
The weight and calories listed on the package will be for the raw ingredient, unless it says otherwise.0 -
typically the pulldown will have a "1g" option and then you can enter the number of whole grams - otherwise if it only has 100g size you can do 0.78 for 78g for example. Sometimes you have to look at a few different entries to find one that has a single gram serving size.
Meat that is fattier is always a challenge to accurately measure unless you separate/weigh the rendered fat afterwards and subtract it... There are also usually separate entries for the lean vs fat parts of meat.
Thank you. I can't always afford the leaner cuts of meat, so I'm fearing this might be an issue. Thanks for explaining about the conversions.0 -
I use measuring cups for liquids, like milk, juice, etc.
Otherwise I weigh everything else, peanut butter you could measure your bread first than tare and than add the pb , you can do the same for mayo, butter, ketchup, etc.
Meats, pasta, potatoes weigh before you cook.
I mostly weigh everything in grams and ounces.
ETA: I also weigh single serving foods also, like protein bars, yogurt, etc. they can be off also, I just weigh them in the package they come in. Make sure you weigh your fresh fruits, especially like bananas and I weigh them without the peel.
Ok. Let's back up to measuring the bread and then the PB. You put the bread on the scale, measure it. Let's say it is 92 grams, but the serving size in MFP is 100 grams. Then what do I need to do here? And will this be a common issue? Say you eat corn on the cob. MFP says your corn on the cob is 85 grams for 1/2 ear, but it actually weighs 78 grams. How do you convert these types of things?
You enter 0.92 of a serving. Just divide what your amount is by the serving size and enter that number. Your corn will be 78/85, so 0.917 of a serving (I round up to the 3rd digit).
If you weigh raw meat, just enter that number, even if you cook it. Or just find an entry for the cooked version and use that.
MFP a lot of times won't even let me round up to the second number, such as .75 of a cup, when using measuring cups. This is different when weighing?0 -
You can weigh an item either raw or cooked, but make sure that you use the appropriate entry in the database (ie, don't choose an entry for baked chicken if you fried it, etc.).
The raw weight tends to be a little more accurate because different cooking methods and times can affect the weight of your food. But if you're, for instance, cooking for a family or eating something cooked by another it's okay to weigh and log it however it's most convenient for you.
The weight and calories listed on the package will be for the raw ingredient, unless it says otherwise.
Thanks for the feedback.0 -
MFP a lot of times won't even let me round up to the second number, such as .75 of a cup, when using measuring cups. This is different when weighing?
Most everything will have a gram equivalent. If you're using 3/4 of a cup of, say, flour. Put a bowl on the scale. Tare/Zero the scale. Pour flour in. Record the gram weight.0 -
MFP a lot of times won't even let me round up to the second number, such as .75 of a cup, when using measuring cups. This is different when weighing?
Although sometimes MFP doesn't display the hundredths or thousandths digit, it does seem to keep it in the calculation, and it is there if you go back to edit the amount. I just did a test where I said I had 1.155 eggs, and MFP displayed 1.16 eggs. When I clicked the entry to edit, it showed up as 1.155.
This works the same way with weights.0 -
I use measuring cups for liquids, like milk, juice, etc.
Otherwise I weigh everything else, peanut butter you could measure your bread first than tare and than add the pb , you can do the same for mayo, butter, ketchup, etc.
Meats, pasta, potatoes weigh before you cook.
I mostly weigh everything in grams and ounces.
ETA: I also weigh single serving foods also, like protein bars, yogurt, etc. they can be off also, I just weigh them in the package they come in. Make sure you weigh your fresh fruits, especially like bananas and I weigh them without the peel.
Ok. Let's back up to measuring the bread and then the PB. You put the bread on the scale, measure it. Let's say it is 92 grams, but the serving size in MFP is 100 grams. Then what do I need to do here? And will this be a common issue? Say you eat corn on the cob. MFP says your corn on the cob is 85 grams for 1/2 ear, but it actually weighs 78 grams. How do you convert these types of things?
You enter 0.92 of a serving. Just divide what your amount is by the serving size and enter that number. Your corn will be 78/85, so 0.917 of a serving (I round up to the 3rd digit).
If you weigh raw meat, just enter that number, even if you cook it. Or just find an entry for the cooked version and use that.
MFP a lot of times won't even let me round up to the second number, such as .75 of a cup, when using measuring cups. This is different when weighing?
I just enter whatever number I want every time. And I agree with the others, ditch the cups. Just check the grams for a serving on the package and use that.0 -
In the morning I get out my cereal bowl, cereal, and my scale. I turn on the scale, then put on the bowl, then set it to zero again. Pour in the cereal until it hits 53g (1 serving for that cereal), and bam I'm good. I add milk up to a certain line in the bowl since I've been able to figure out that's about 1 cup or a little less. I actually had to start using smaller bowls once I saw how much cereal I was used to pouring out (almost 2 servings). This is my morning routine.
Say I am going to have a banana or avocado - I will definitely weigh this since they can vary so much (large, small, medium are so subjective).. and the calories are way different depending on weight! Sometimes you have to look around a bit in the database to find something that you can use, and not everything is correct in there so you have to be careful about that too, sadly. Anyway for a banana I will get a folded up paper towel and put that on the scale, zero it out (that might be a little anal as the paper is like 2 g, lol), peel the banana and then weigh it with no skin. I often have to put .9 or .7 of a serving. If I don't have a calculator handy or just don't feel like it, I'll just keep editing my entry until it's close enough. Same for avocado, except with this I will get a bowl out, set it on the scale and zero it out, then scoop the avocado into the bowl to measure it.
I've been using my scale for a couple months almost and I do feel a lot more confident about what I'm putting into my body. It's also helping me realize how big portions of certain things are. With low calorie vegetables and such I don't worry about it as much, but I still usually weigh them because I'm curious like that.
I have found using measuring cups useful recently when dishing out prepared meals - it really helps keep my eyes open especially when eating rice and other high calorie/carb stuff. Sometimes I just don't want to weigh every little thing so I'll use a cup, but not try to fill it or pack it to the brim. Finding what works for you and also making it fit into your daily routine is key, I am sure you will get there! I've been using a little 'Biggest Loser' Digital Scale from Walmart, it was less than 20 bucks, works pretty well and has grams/ounces, and doesn't turn off too fast like some of them apparently do.
With packaged foods that come in slices or servings (like eggs), I don't use the scale, I just use the packaging. I just have to make sure the database entry matches. Even with scanned items (a feature I LOVE!) the numbers aren't always right! So you have to be vigilant. After a couple weeks of doing this, hopefully you will find that even though it does take more time, it makes you feel way more in control of what you are eating. It's definitely helped me feel like I'm controlling the food instead of the other way around.
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In the morning I get out my cereal bowl, cereal, and my scale. I turn on the scale, then put on the bowl, then set it to zero again. Pour in the cereal until it hits 53g (1 serving for that cereal), and bam I'm good. I add milk up to a certain line in the bowl since I've been able to figure out that's about 1 cup or a little less. I actually had to start using smaller bowls once I saw how much cereal I was used to pouring out (almost 2 servings). This is my morning routine.
Say I am going to have a banana or avocado - I will definitely weigh this since they can vary so much (large, small, medium are so subjective).. and the calories are way different depending on weight! Sometimes you have to look around a bit in the database to find something that you can use, and not everything is correct in there so you have to be careful about that too, sadly. Anyway for a banana I will get a folded up paper towel and put that on the scale, zero it out (that might be a little anal as the paper is like 2 g, lol), peel the banana and then weigh it with no skin. I often have to put .9 or .7 of a serving. If I don't have a calculator handy or just don't feel like it, I'll just keep editing my entry until it's close enough. Same for avocado, except with this I will get a bowl out, set it on the scale and zero it out, then scoop the avocado into the bowl to measure it.
I've been using my scale for a couple months almost and I do feel a lot more confident about what I'm putting into my body. It's also helping me realize how big portions of certain things are. With low calorie vegetables and such I don't worry about it as much, but I still usually weigh them because I'm curious like that.
I have found using measuring cups useful recently when dishing out prepared meals - it really helps keep my eyes open especially when eating rice and other high calorie/carb stuff. Sometimes I just don't want to weigh every little thing so I'll use a cup, but not try to fill it or pack it to the brim. Finding what works for you and also making it fit into your daily routine is key, I am sure you will get there! I've been using a little 'Biggest Loser' Digital Scale from Walmart, it was less than 20 bucks, works pretty well and has grams/ounces, and doesn't turn off too fast like some of them apparently do.
With packaged foods that come in slices or servings (like eggs), I don't use the scale, I just use the packaging. I just have to make sure the database entry matches. Even with scanned items (a feature I LOVE!) the numbers aren't always right! So you have to be vigilant. After a couple weeks of doing this, hopefully you will find that even though it does take more time, it makes you feel way more in control of what you are eating. It's definitely helped me feel like I'm controlling the food instead of the other way around.
Thank you for such a thorough response. I use a lot of recipes and I'm not sure weighing a cup of flour is going to be the way I want to go for me. Recipes that I've seen all use measuring cups and spoons. I could definitely see me weighing meats and produce, though. That just makes way more sense to me.. not knocking anyone else's way of doing it, though. This way just seems way more doable within my limited knowledge of things right now.
I love the barcode scanner too but found it to be inaccurate many times and had to enter it in anyway. Lol. I've also found that MFP doesn't always total my food calories eaten correctly, either, and that's kind of scary.
Thanks again!0 -
Thank you for such a thorough response. I use a lot of recipes and I'm not sure weighing a cup of flour is going to be the way I want to go for me. Recipes that I've seen all use measuring cups and spoons. I could definitely see me weighing meats and produce, though. That just makes way more sense to me.. not knocking anyone else's way of doing it, though. This way just seems way more doable within my limited knowledge of things right now.
I love the barcode scanner too but found it to be inaccurate many times and had to enter it in anyway. Lol. I've also found that MFP doesn't always total my food calories eaten correctly, either, and that's kind of scary.
Thanks again!
You absolutely need to weigh your flour. Even if you use a cup to measure it... weigh it anyway... and use that number in your recipe. I've seen a 1/4 cup of the same flour go anywhere from 30g to 54g, and I'm not even kidding. Or use the correct serving size for a cup... It's what I do. If the recipe says 1 cup of flour, and the package says that the serving size is 1/4 cup (31g), then you just put 124g of flour in your recipe and you have your cup of flour.
I never use the barcode scanner personally, I just search the database.0 -
I scan packages sometimes, it's somewhat fascinating because it'll often give you the OEM version of the food.0
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Thank you for such a thorough response. I use a lot of recipes and I'm not sure weighing a cup of flour is going to be the way I want to go for me. Recipes that I've seen all use measuring cups and spoons. I could definitely see me weighing meats and produce, though. That just makes way more sense to me.. not knocking anyone else's way of doing it, though. This way just seems way more doable within my limited knowledge of things right now.
I love the barcode scanner too but found it to be inaccurate many times and had to enter it in anyway. Lol. I've also found that MFP doesn't always total my food calories eaten correctly, either, and that's kind of scary.
Thanks again!
You absolutely need to weigh your flour. Even if you use a cup to measure it... weigh it anyway... and use that number in your recipe. I've seen a 1/4 cup of the same flour go anywhere from 30g to 54g, and I'm not even kidding. Or use the correct serving size for a cup... It's what I do. If the recipe says 1 cup of flour, and the package says that the serving size is 1/4 cup (31g), then you just put 124g of flour in your recipe and you have your cup of flour.
I never use the barcode scanner personally, I just search the database.
In fact if you bake professionally all and I mean all recipes will be based on weights (in fact you will likeley have ratios and use weight to achieve them - a lot of my best cookbooks either provide ratios or weights but virtually never have generic measures like cups.)0 -
I never use the barcode scanner personally, I just search the database.
I use the scanner when I'm on my dinky smartphone (I hate typing on that thing!) and not near the computer, but when i'm at my desktop i definitely prefer to search and see what choices are available and investigate them.
I've been very happy lately, btw, finding Cooking Light recipes in the database that were already entered by someone else. Thanks whoever is doing that! lol.
(edited to fix quote)0 -
Cool, some of those might be mine.
I've been very happy lately, btw, finding Cooking Light recipes in the database that were already entered by someone else. Thanks whoever is doing that! lol.0 -
Sometimes I wonder why many things on the database for non-liquids are still in cups and "x amount of chips" and whatnot. Everybody on mfp pal says "weigh everything," however half the time I have to really dig down deep in the database for correct entries that have their serving sizes by weight.0
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