Picture this: you visit a restaurant and order your main. What arrives isn't a dish, but a mountain.
Do you:
A) Politely eat what you're given?
B) Kick up a stink, diva-style?
C) Eat what you can and zip it?
The answer should be none of the above.
In fact, to avoid this from happening Pam O’Brien from Fitness Magazine suggests asking a waiter to box up half of your meal before they bring it out to you.
The result? You save money, as you have an extra meal ready for later, and you don't eat too much.
SEE ALSO:
Government Must Prioritise Portion Size Problem
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Pam also suggests the following for restricting your portions:
:: Pour your morning fruit juice into a tall, thin glass. We are often tricked into thinking that short glasses which are wider are offering smaller portions, when in fact, they aren't.
:: Cut down on crisps by buying smaller size packets. Or opt for Popchips instead.
:: Think you're overdoing it with the salad dressing? You probably are. Reduce your serving size by pouring your dressing into a shot glass. Then pour straight from the shot glass onto your salad.
:: Not quite sure how much ice cream is too much? If you fear you're a little bit greedy when it comes to the glorious frozen goodness that is ice cream then scoop your serving into a small ramekin.
:: Pasta portions driving you cray cray? Pour your dry pasta shapes into a tea cup. This will provide one portion of pasta.
:: "Do you want some toast with your butter?" If you want to cut down on the amount of butter lathered on your bread, without getting your measuring scales out, then Pam recommends utilising a teaspoon to measure your butter serving.
:: Dinner plates are getting bigger. It's a fact. Opt for smaller dinner plates or 'salad plates' as Pam refers to them.
To conclude: the only food portions you should be going wild with are the seven portions of fruit and veg recommended per day.