Poor excercise and food management

maybe, maybe not. it's hard to say without being there!

for example, what does the actual container of eggs and cheese list on their nutritonal info? How are you selecting the entries in MFP?

I'm not so sure about that sugar entry. Half an ounce (0.5 oz) of sugar is 55 calories, but that's also about 3.5 teaspoons of sugar. For 2 calories of sugar to be accurate, it would have to be around an eighth of a teaspoon.

Something doesn't add up, there.

Eggs are pretty easy: a standard large egg is 70 calories. I don't think you actually have to weigh eggs. If you're off a bit because the egg is bigger or smaller, it won't be by much. Plus most of the calories are in the yolks, and some chickens lay larger-yolked eggs than others. But kudos for your attempt to be precise!

The cheese, now. That I weigh out by the gram. Because it's so delicious and so calorie dense. Volume measures can be WAY off.

Skrilus - just wanted to say great job for taking the advice on here and working on weighing your food. I know it sounds little "extra" at first, but it really is the way to go. It takes some practice but you've got this! I've been doing this for 2 years and still weigh everything. It turns into a habit soon enough.

^^ditto to everything Kathryn said. Excellent start. Once you have your regular entries down, logging goes really fast. It takes a couple minutes to preload a whole day. Then you can make minor adjustments for weight discrepancies. The scale does become second nature. I hope yours has a tare function so you don’t have to subtract dish weight. Just put your plate on scale, slide cooked eggs on, tare to 0, add cheese noting weight, tare, add sauce noting weight, and so on. No measuring spoons to clean. It truly simplifies and demystifies so much. Good luck, OP!

Well done, but there are still some improvements you can make

For starters, you're still not weighing as much as you need to. For example you've logged your bread as slices, but slices vary in size even when you're using presliced. I've had a lot of loaves that list their calories assuming that 1 slice is, say, 35g, but when I actually weighed I found that that was pretty much the minimum and most of their slices were closer to 45g. That sort of thing can make quite a difference.

With the chicken (and meats in general) it's better, if you can, to log the raw weight. Everyone cooks slightly differently, for different lengths of time, so the amount of water that's lost (or gained!) during cooking varies a lot, which means that the calorie content varies a lot as well.

Massive thumbs up to someone for actually demonstrating that they’re taking peoples advice on board. Good work Skrilus!!!

You may not have used any, but if you do, just don’t forget to add any oil used in cooking for example the sweet potato and the chicken. You may have used butter or nothing at all, but if others are reading this thread it’s definitely something that needs weighing and logging. It’s terribly easy to forget the 1tbsp of oil you cooked in and also to log it as just 1 teaspoon when in fact it was in honesty more like 1 tablespoon and thus 3x the calories.

Good luck with your journey

Skrilus wrote: »

Thanks for the advice from everyone the last few days have been some of the better days, still work on that weighing routine but over all i'm getting more used to it.

You're doing fine. It's a process, but just keep working on connecting up that stack of tinker-toys, and you'll build something good in the long run. If you hit an obstacle, rethink, and keep working. Persistence is priceless.

Best wishes!