Measuring Question - Ground Turkey

I usually weigh my meat patties of any variety post cooking. If you start out with 4 oz. of raw meat and then cook it you will have shrinkage? That is what I have always understood, I could possibly be misundertsanding on that., any one else with an idea on this?:

Isn't there different nutritional values though between cooked and raw? say for fat for instance... when it all renders down and you drain off 2 oz aren't you "REMOVING" that fat from what you're eating? And some things, like vegetables for instance, lose nutrition depending on how they're cooked.

thing that always got me was say pasta or beans, when you measure dry servings... ok I measure out 4 2 oz servings of dry pasta but how do I know how much that 2 oz weighs after or how much I should take? It's not realistic to cook each portion seperately. I did that one time just for kicks to see how much my 2 oz serving of dry pasta weighed after cooking - to my surprise it was more than 10 ounces!! If I hadn't have seen it with my own eyes I'd have never believed it.

I would say with meats you can measure raw, do so and don't worry about cooked values. For things like sliced roast or london broil that you don't portion until it's all cooked (unless you wanted to cut off a couple of slices for a portion raw and then cook it all together and see what it weighs... a lot of work) just stay an ounce or two under serving size.

I think the main point for using raw measure is if they said cooked... you'd have to know exactly HOW they cooked it. And what if I didn't use olive oil but used butter... then those numbers would be useless to me. Raw is easy because there's nothing but that one ingredient there.