Archive for the ‘Portions’ Category
December 4th, 2010 | 
Author: There are 29 cuts of beef that meet the labeling guidelines for lean. All of these have a fat content of these cuts of meat falls between chicken breast and chicken thigh when comparing cooked 3 ounce servings.
Guidelines state that a serving is “extra lean” if it has less than 5g total fat, 2g or less saturated fat and less than 95mg cholesterol per 3.5 oz. serving. A serving qualifies as “lean” if it has less than 10g total fat, 4.5g or less saturated fat and less than 95mg cholesterol per 3.5 oz. serving.
Print out the list and put it in your wallet to help you select the leanest cuts of meat.
Here are the healthiest cuts, listed in order of least to most fat content.
- Skinless Chicken Breast
- Eye Round Roast and Steak
- Sirloin Tip Side Steak
- Top Round Roast and Steak
- Bottom Round Roast and Steak
- Top Sirloin Steak
- Brisket, Flat Half
- 95% Lean Ground Beef
- Round Tip Roast and Steak
- Round Steak
- Shank Cross Cuts
- Chuck Shoulder Pot Roast
- Sirloin Tip Center Roast and Steak
- Chuck Shoulder Steak
- Bottom Round Steak (Western Griller)
- Top Loin (Strip) Steak
- Shoulder Petite Tender and Medallions
- Flank Steak
- Shoulder Center Steak (Ranch)
- Tri-Tip Roast and Steak
- Tenderloin Roast and Steak
- T-Bone Steak
- Skinless Chicken Thigh
Posted in 
Do You Know How Food Portions Have Changed in 20 Years?
Have you noticed that food portions have gotten larger? Some portions provide enough food for at least two people. With this growth have come increases in waistlines and body weight.To see if you know how today’s portions compare to the portions available 20 years ago, quiz yourself on Portion Distortion I and Portion Distortion II. You will also learn about the amount of physical activity required to burn off the extra calories provided by today’s portions.
This tool is compliments of the National Institute of Heart Lung and Blood Institute where you will find other helpful information about heart and vascular diseases, lung diseases, blood diseases and resources, and sleep disorders. www.nhlbi.nih.gov/
I hope you find Portion Distortion insightful and fun. I also hope that next time you eat on the run, you will think twice about the food portions offered to you.
http://hp2010.nhlbihin.net/portion/index.htm
http://hp2010.nhlbihin.net/portion/portion.cgi?action=question&number=1
http://hp2010.nhlbihin.net/portion/portion2.cgi?action=question&number=1
