How do you log something like this??

atreides42
atreides42 Posts: 51 Member
in Food and Nutrition
You are out at a restaurant. There is no food scale. There is no recipe. Just this in front of you. Balsamic salmon on sweet potato corn cake on spinach bed: http://imgur.com/Gi93w1b

The big chains usually post calories but not so many other restaurants.

Gi93w1bl.jpg

Replies

  • leahraskie
    leahraskie Posts: 260 Member
    It's an estimate. You can estimate the size of your food by using your fist as a measurement. The fish and spinach shouldn't be a big deal, those don't change much in caloric value but carbs and the amount of dressing can be problematic because you don't know oil content.

    Dietitians usually will go off the portion size method though, and it won't hurt to ask the waiter or waitress what goes into the food.
  • ratherbeskiing
    ratherbeskiing Posts: 847 Member
    I just say YUM! Have a treat meal and do not log it. I mean honestly how many times are you going to go back and eat it again.... or how many times do you go out a week where you can't log. LIVE IT UP! Looks good and a good choice!
  • gracielynn1011
    gracielynn1011 Posts: 726 Member
    Log it as "Deliciousness!"

    Seriously, though, estimate it as best you can and go on. A friend of mine once told me "This is a live it, not a die-it." You still gotta live life, and sometimes that means a delicious meal that can't be completely logged.
  • SonicDeathMonkey80
    SonicDeathMonkey80 Posts: 4,489 Member
    Quick add 1000 calories, close diary, enjoy your dinner. That looks freaking delicious!
  • 6ftamazon
    6ftamazon Posts: 340 Member
    I guess and add in the caloric value. If my estimations are right, it's about 750-850 calories, depending on what was used on the salmon and how much balsamic there is.
  • atreides42
    atreides42 Posts: 51 Member
    Thanks all. I basically called it 1000 calories based on wild estimates of portion size and ingredients. RiRa's Italian Pub if you are interested!
  • Lelah77
    Lelah77 Posts: 177 Member
    I say ask the manger. You can bet your butt the kitchen has at least a basic recipe for this. The manager will know how much fish (weight) was used, the portion of the other stuff (cups, TBSP, etc), and can probably give you the label for the dressing/sauce because most restaurants don't make sauces from scratch. If they did, he can give you the basics on that, too.
    I never feel bad asking the manager for a little more specific information - especially at a scratch kitchen. They usually are eager to please.
    Sometimes I email the restaurant later, too, and have gotten good response from that. Not the corporate chains, but the local places.)

    Good luck!

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