How do you log when you don't know the portions?
ongoingwhy
Posts: 30 Member
...or the name of the food that you're eating?
There are times when I have to eat outside or at my company's canteen and I have no idea what I am eating (Sometimes, they'll throw in food from other cultures.) or how much the portion is.
So, when facing this kind of situation, what do you do?
There are times when I have to eat outside or at my company's canteen and I have no idea what I am eating (Sometimes, they'll throw in food from other cultures.) or how much the portion is.
So, when facing this kind of situation, what do you do?
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Replies
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In a case like this I'd overestimate based o n similar foods. My whole philosophy is to move on to the next day.0
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rteesdale02 wrote: »In a case like this I'd overestimate based o n similar foods. My whole philosophy is to move on to the next day.
Hmm, I'll keep that in mind.
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I eyeball it. I'm better at it now after weighing everything for 3 years. Then I use a random entry in the database (on the higher calorie side).0
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In a case like this I use the SWAG method (Scientific Wild *kitten* Guess)
I start with a portion the size of my fist @ 200 calories. If it tastes sweet I up that to 250. If it tastes fatty or oily I up it to 300. Accurate? Of course not but I figure it's better than nothing.0 -
ongoingwhy wrote: »...when facing this kind of situation, what do you do?
Guess.
One inaccurate diary entry will NOT make or break attaining the ultimate goal.
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You can always ask someone who works in the kitchen for the name of what you're eating (but I'm surprised that foods aren't labeled somehow to begin with).0
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As above, because of all the people who have so many specific dietary requirements many placed, even a work place will often give details of what they are providing. Their portions may seem haphazard to you but for quantity control, the number of people they expect that meal to feed, they should be able to give you a reasonable approximation of the calories per plate. Remember all pre prepared and packaged meals you may buy have a level of fluctuation to them too because it it impossible to replicate each meal to the perfect number.0
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Learn how to estimate portion size. Google "serving size chart" for hundreds of image results to help you with this. It gets easier after you do it several times.0
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I eyeball it. I'm better at it now after weighing everything for 3 years. Then I use a random entry in the database (on the higher calorie side).
Did you use a portable scale? I am thinking of getting one for eating outside.In a case like this I use the SWAG method (Scientific Wild *kitten* Guess)
I start with a portion the size of my fist @ 200 calories. If it tastes sweet I up that to 250. If it tastes fatty or oily I up it to 300. Accurate? Of course not but I figure it's better than nothing.
HappyCampr1 wrote: »I take pictures of my plate and try to reconstruct what I'm seeing if possible. If you have no idea because it's an ethnic dish, you just guesstimate as best you can. Maybe find a restaurant entry that is similar. It does get easier to estimate the portion sizes the longer you've been doing it, but the entry you use will never be 100% accurate if someone else made the food.
Hmm, I may take your advice and start using the restaurant entries. Previously, I avoided them entirely since, as you mentioned, the calorie would be much different when someone else made the food. However, as you also said, an estimation would be the best in such cases where I can't properly log the food.beemerphile1 wrote: »ongoingwhy wrote: »...when facing this kind of situation, what do you do?
Guess.
One inaccurate diary entry will NOT make or break attaining the ultimate goal.
That's true but doesn't it annoy you when you can't properly note down the portions/calories?You can always ask someone who works in the kitchen for the name of what you're eating (but I'm surprised that foods aren't labeled somehow to begin with).As above, because of all the people who have so many specific dietary requirements many placed, even a work place will often give details of what they are providing. Their portions may seem haphazard to you but for quantity control, the number of people they expect that meal to feed, they should be able to give you a reasonable approximation of the calories per plate. Remember all pre prepared and packaged meals you may buy have a level of fluctuation to them too because it it impossible to replicate each meal to the perfect number.
Everyone is served the same food and the food is actually cooked elsewhere. The kitchen's purpose is to warm up the food before serving it to us. So, yeah, even the servers may not know the actual names for the food.Learn how to estimate portion size. Google "serving size chart" for hundreds of image results to help you with this. It gets easier after you do it several times. This is very useful. Thank you. 0 -
ongoingwhy wrote: »You can always ask someone who works in the kitchen for the name of what you're eating (but I'm surprised that foods aren't labeled somehow to begin with).As above, because of all the people who have so many specific dietary requirements many placed, even a work place will often give details of what they are providing. Their portions may seem haphazard to you but for quantity control, the number of people they expect that meal to feed, they should be able to give you a reasonable approximation of the calories per plate. Remember all pre prepared and packaged meals you may buy have a level of fluctuation to them too because it it impossible to replicate each meal to the perfect number.
Everyone is served the same food and the food is actually cooked elsewhere. The kitchen's purpose is to warm up the food before serving it to us. So, yeah, even the servers may not know the actual names for the food.
Do you mean this literally? Every single person who goes to the canteen for a meal is served exactly the same thing, and nobody at all knows what they're serving/eating? Nobody knows what it's called? And you don't recognize any of the foods yourself?
That sounds rather scary. If that was my situation, I'd pack lunch from home.0 -
ongoingwhy wrote: »You can always ask someone who works in the kitchen for the name of what you're eating (but I'm surprised that foods aren't labeled somehow to begin with).As above, because of all the people who have so many specific dietary requirements many placed, even a work place will often give details of what they are providing. Their portions may seem haphazard to you but for quantity control, the number of people they expect that meal to feed, they should be able to give you a reasonable approximation of the calories per plate. Remember all pre prepared and packaged meals you may buy have a level of fluctuation to them too because it it impossible to replicate each meal to the perfect number.
Everyone is served the same food and the food is actually cooked elsewhere. The kitchen's purpose is to warm up the food before serving it to us. So, yeah, even the servers may not know the actual names for the food.
Do you mean this literally? Every single person who goes to the canteen for a meal is served exactly the same thing, and nobody at all knows what they're serving/eating? Nobody knows what it's called? And you don't recognize any of the foods yourself?
That sounds rather scary. If that was my situation, I'd pack lunch from home.
Well, yeah. You can ask for different portions but the dishes are the same. Most of the time, you would know what dish it is but once in a while, they'll serve ethnic food(like Indian cuisine) or some food made by the meal providers.
That's exactly what some of my colleagues do. They'll just bring their own food when we need to eat at the canteen. I usually just eat there when I have to, since it's free.0 -
Somebody knows what the food is. You could ask the person who orders the food for the contact info of the food provider, and they should have nutrition info, but minimally the name of the dish. Tell the person who orders the food that people aren't eating it because they don't know what it is, and to please have someone label the food.
I have emailed several companies for nutrition info and they have always been happy to provide it.0 -
I always try and over estimate.0
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Portable scale!!!? Really? Calorie counting can't be that serious0
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kshama2001 wrote: »Somebody knows what the food is. You could ask the person who orders the food for the contact info of the food provider, and they should have nutrition info, but minimally the name of the dish. Tell the person who orders the food that people aren't eating it because they don't know what it is, and to please have someone label the food.
I have emailed several companies for nutrition info and they have always been happy to provide it.
Thank you for the suggestion. I'll give it a shot when I need to have my meals there.Asher_Ethan wrote: »I always try and over estimate.lemonychild wrote: »Portable scale!!!? Really? Calorie counting can't be that serious
I am quite obsessed about things like this.
Either I do it as best as I can or I don't do it. 
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ongoingwhy wrote: »Asher_Ethan wrote: »I always try and over estimate.lemonychild wrote: »Portable scale!!!? Really? Calorie counting can't be that serious
I am quite obsessed about things like this. Either I do it as best as I can or I don't do it.
Think about it. Is it better to guesstimate or is it better to just not pay attention at all? Which method got you to where you are today?0 -
It drives me crazy too not knowing what's in something. I usually try picking it apart ,and add more calories on top of that0
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I just do my best and try to find a comparable mfp entry erring on the higher calorie entries.
I draw the line at taking portable food scales everywhere I go. I'm sure my husband would get up and leave if I whipped out a scale and started weighing my meal at a restaurant. Talk about sucking the joy out of going out to eat
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Only eat what you know and can log. Leave all else alone0
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I belong to a group that has monthly pot luck suppers with different spices and cuisines. This is what I have been doing. I keep an idea of the quantity I am taking (portion) and ask someone what it is called. Even the lunch ladies will know the general name, but if not, you can recognize that something is a stew, or breaded and fried and about how much gravy they put on top of the meat and the potatoes.
When you get home, look for a recipe for something similar. Curry chicken, pot roast mostaccioli with meat sauce and cheese on top, etc. Cut and paste the recipe into the Recipes section under Food tab. You will need to set number of portions for the recipe and that can take some guess work. You can just save it or you can log and save and you will have a pretty close estimation of calorie count.
Unless you are , like me at the moment, trying to figure Chinese take out egg foo yung, but by and large I get a pretty good estimate. And like everyone else says, round up the calories to be safe.0 -
I just remembered something that may help.
Sodexo is a very large industrial catering company.They have downloaded their foods through , I think, a Canadian university or food service- I see their name pop up when I am searching for prepared foods occasionally. If you are stumped, try entering , for example, Chicken curry sodexo and you will probably get the commercial recipe and portion size0 -
NotPhyllis wrote: »I just remembered something that may help.
Sodexo is a very large industrial catering company.They have downloaded their foods through , I think, a Canadian university or food service- I see their name pop up when I am searching for prepared foods occasionally. If you are stumped, try entering , for example, Chicken curry sodexo and you will probably get the commercial recipe and portion size
Very smart idea!0 -
In a case like this I use the SWAG method (Scientific Wild *kitten* Guess)
I start with a portion the size of my fist @ 200 calories. If it tastes sweet I up that to 250. If it tastes fatty or oily I up it to 300. Accurate? Of course not but I figure it's better than nothing.
Great way to guesstimate!0
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