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TOPIC: Liquid-y foods!

 
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June 6, 2013 5:02 PM
QUOTE:

I understand your concern... I used to work in the nutrition office at a hospital. There can be a huge difference between a recipe including a marinade or liquid and the "consumed portion" of that recipe. MFP assumes that if you are eating 1/4 of the recipe, you are also consuming 1/4 of the liquid, which may not always be the case. I'm not sure I have a solution, but what comes to mind is this:

Yes enter the recipe. However, you might want to list the liquid/marinade ingredients as a separate recipe - then you can control how much you think you may have consumed in your portion along with the other vegetables. For example 1/2 cup cucumbers & 2Tbsp marinade.

I find that guessing at someone else's recipe for something I've made homemade is a total crap-shoot. I have also looked up recipes at sites like Allrecipes.com to find one very similar to mine and I will use that if they have nutritional content listed. As time consuming as it is, I have started entering all my recipes, but not uploading them to MFP. The biggest problem is I don't do a ton of repeat recipes - I like a lot of variety.

I hope this helped!


That's how I do it.
  4822651
June 6, 2013 5:02 PM
I completely understand what you are saying since I have been there.
I guessed. I know, not the best answer.
I guess weighing or measuring after would help? But then again, if you were to measure the liquid left from the cucumber salad, some of the liquid could be from the actual cucumber and the marinade would be eaten.
I suppose a calorie free sweetener would not work?

Complex question.

I just went with 25% of it being the consumed part.
June 6, 2013 5:03 PM
QUOTE:

I understand your concern... I used to work in the nutrition office at a hospital. There can be a huge difference between a recipe including a marinade or liquid and the "consumed portion" of that recipe. MFP assumes that if you are eating 1/4 of the recipe, you are also consuming 1/4 of the liquid, which may not always be the case. I'm not sure I have a solution, but what comes to mind is this:

Yes enter the recipe. However, you might want to list the liquid/marinade ingredients as a separate recipe - then you can control how much you think you may have consumed in your portion along with the other vegetables. For example 1/2 cup cucumbers & 2Tbsp marinade.

I find that guessing at someone else's recipe for something I've made homemade is a total crap-shoot. I have also looked up recipes at sites like Allrecipes.com to find one very similar to mine and I will use that if they have nutritional content listed. As time consuming as it is, I have started entering all my recipes, but not uploading them to MFP. The biggest problem is I don't do a ton of repeat recipes - I like a lot of variety.

I hope this helped!


yes, thank you.
It's the closest thing to an answer I've received, and it's well thought out, which I appreciate!
June 6, 2013 5:03 PM
QUOTE:

QUOTE:

What I do when I marinate chicken is to put the marinade in the recipe builder and then weigh it before I put the chicken in, and again after. As far as the number of servings I go by 1 serving as 100 grams. So if it makes 153 grams I put in that it makes 1.53 servings. Then if I weigh it and discover that I only used 102 grams and threw out the other 51, I can just enter 1.02 servings.


better than most replies, but I still do not think that would be accurate, as what you are consuming is not an amalgamation of all the parts, which is what your method implies.

I just ignore the marinade when I make chicken breasts, but now you've added another variable to my list!


I really think this is the best method and what I would do, too. I doubt you are going to find a way to find out EXACTLY how much sugar vs. vinegar the cucumbers are absorbing. Also, the marinade for chicken breasts is equally as important as the marinade for your veggies. I think this is the best method for figuring it out. I really can not think of any other way! Good luck
  34578445
June 6, 2013 5:04 PM
QUOTE:

QUOTE:

QUOTE:

1. Why are you using sugar in a cucumber salad, and since you are, log it.

2. Bean salad and most vinegar based salads are not going to have significant calories in their dressings, but if you are using salt and/ or sugar and oils, you should log it as if you've eaten it. The vegetables are going to absorb some of that dressing and since there is no way to know how much, just assume you've eaten all of it.

But, leave that stuff out when possible. Cucumbers don't need sugar.


perhaps i was not clear, or perhaps people are not aware of what a cucumber salad is supposed to be.

it's MARINATED.

it needs the sugar.

so does bean salad.
and salad nicoise (not the tuna kind- just the veggie kind)

they are nice, healthy salads, but they need the sugar in order to marinate properly, however you do nto consume the sugar water (or i don't)



No it does not need the sugar - it is your choice - I make all those salads - no sugar added and they come out fine....the key to marinating is the VINEGAR - not the sugar..... if you want some sweetness a bit of fresh citrus juice like freshly squeezed orange works really well... but like I said - it is your choice ;-)

Further than that don't sweat the small stuff - you win some / you lose some - and in the end of the day unless you eat masses of sugar laden dressings it will not have a massive effect on your weigh loss...


i bet you make meringues and baked alaska without the sugar too!
June 6, 2013 5:05 PM
QUOTE:

QUOTE:

I understand your concern... I used to work in the nutrition office at a hospital. There can be a huge difference between a recipe including a marinade or liquid and the "consumed portion" of that recipe. MFP assumes that if you are eating 1/4 of the recipe, you are also consuming 1/4 of the liquid, which may not always be the case. I'm not sure I have a solution, but what comes to mind is this:

Yes enter the recipe. However, you might want to list the liquid/marinade ingredients as a separate recipe - then you can control how much you think you may have consumed in your portion along with the other vegetables. For example 1/2 cup cucumbers & 2Tbsp marinade.

I find that guessing at someone else's recipe for something I've made homemade is a total crap-shoot. I have also looked up recipes at sites like Allrecipes.com to find one very similar to mine and I will use that if they have nutritional content listed. As time consuming as it is, I have started entering all my recipes, but not uploading them to MFP. The biggest problem is I don't do a ton of repeat recipes - I like a lot of variety.

I hope this helped!


yes, thank you.
It's the closest thing to an answer I've received, and it's well thought out, which I appreciate!


Her answer is the same method as mine. *is butthurt* She must have explained it better. laugh
  4822651
June 6, 2013 5:06 PM
QUOTE:

QUOTE:

QUOTE:

What I do when I marinate chicken is to put the marinade in the recipe builder and then weigh it before I put the chicken in, and again after. As far as the number of servings I go by 1 serving as 100 grams. So if it makes 153 grams I put in that it makes 1.53 servings. Then if I weigh it and discover that I only used 102 grams and threw out the other 51, I can just enter 1.02 servings.


better than most replies, but I still do not think that would be accurate, as what you are consuming is not an amalgamation of all the parts, which is what your method implies.

I just ignore the marinade when I make chicken breasts, but now you've added another variable to my list!


It might not be completely 100% accurate, but my results suggest to me that it's accurate enough for my purposes. Calorie counting should be as accurate as you can make it without making yourself crazy, but this is one of those things that doesn't seem worth worrying about to me. Well anyway, hope you get an answer that works for you.


I don't usually obsess over a few calories here and there, but as i mentioned previously, as summer is here, I am likely to make lots of salads, including marinaded ones, so having no way to log those calories is likely to cause a problem.
June 6, 2013 5:07 PM
QUOTE:

QUOTE:

QUOTE:

I understand your concern... I used to work in the nutrition office at a hospital. There can be a huge difference between a recipe including a marinade or liquid and the "consumed portion" of that recipe. MFP assumes that if you are eating 1/4 of the recipe, you are also consuming 1/4 of the liquid, which may not always be the case. I'm not sure I have a solution, but what comes to mind is this:

Yes enter the recipe. However, you might want to list the liquid/marinade ingredients as a separate recipe - then you can control how much you think you may have consumed in your portion along with the other vegetables. For example 1/2 cup cucumbers & 2Tbsp marinade.

I find that guessing at someone else's recipe for something I've made homemade is a total crap-shoot. I have also looked up recipes at sites like Allrecipes.com to find one very similar to mine and I will use that if they have nutritional content listed. As time consuming as it is, I have started entering all my recipes, but not uploading them to MFP. The biggest problem is I don't do a ton of repeat recipes - I like a lot of variety.

I hope this helped!


yes, thank you.
It's the closest thing to an answer I've received, and it's well thought out, which I appreciate!


Her answer is the same method as mine. *is butthurt* She must have explained it better. laugh


Exactly what I was thinking! Actually, I honestly thought you explained it better but laugh
  34578445
June 6, 2013 5:08 PM
QUOTE:

I completely understand what you are saying since I have been there.
I guessed. I know, not the best answer.
I guess weighing or measuring after would help? But then again, if you were to measure the liquid left from the cucumber salad, some of the liquid could be from the actual cucumber and the marinade would be eaten.
I suppose a calorie free sweetener would not work?

Complex question.

I just went with 25% of it being the consumed part.


that's not a bad idea! I might do something like that In the end, thanks!

and no, sugar substitutes are great, but there are some things that need the real sugar or they do not turn out.
June 6, 2013 5:09 PM
QUOTE:

I understand your concern... I used to work in the nutrition office at a hospital. There can be a huge difference between a recipe including a marinade or liquid and the "consumed portion" of that recipe. MFP assumes that if you are eating 1/4 of the recipe, you are also consuming 1/4 of the liquid, which may not always be the case. I'm not sure I have a solution, but what comes to mind is this:

Yes enter the recipe. However, you might want to list the liquid/marinade ingredients as a separate recipe - then you can control how much you think you may have consumed in your portion along with the other vegetables. For example 1/2 cup cucumbers & 2Tbsp marinade.

I find that guessing at someone else's recipe for something I've made homemade is a total crap-shoot. I have also looked up recipes at sites like Allrecipes.com to find one very similar to mine and I will use that if they have nutritional content listed. As time consuming as it is, I have started entering all my recipes, but not uploading them to MFP. The biggest problem is I don't do a ton of repeat recipes - I like a lot of variety.

I hope this helped!


i was just about to post to put the marinade seperate then just guesstimate how much of the liquid is actually consumed and just log a percentage of it
  18865958
June 6, 2013 5:09 PM
QUOTE:

Three possibilities come to mind:

1. Eat the liquid.

2. Guess.

3. Just enter the food as is and don't worry about it, as it probably isn't enough to mess up your whole day.


I agree.
Edited by etoiles_argentees On June 6, 2013 5:10 PM
June 6, 2013 5:10 PM
I love overcomplicating my food.
June 6, 2013 5:11 PM
You're seriously over thinking this. It just isn't this complicated. Weigh the food, eat the food, ignore the juice remaining in your bowl. Or drink it. It won't matter.
June 6, 2013 5:13 PM
QUOTE:

QUOTE:

QUOTE:

I understand your concern... I used to work in the nutrition office at a hospital. There can be a huge difference between a recipe including a marinade or liquid and the "consumed portion" of that recipe. MFP assumes that if you are eating 1/4 of the recipe, you are also consuming 1/4 of the liquid, which may not always be the case. I'm not sure I have a solution, but what comes to mind is this:

Yes enter the recipe. However, you might want to list the liquid/marinade ingredients as a separate recipe - then you can control how much you think you may have consumed in your portion along with the other vegetables. For example 1/2 cup cucumbers & 2Tbsp marinade.

I find that guessing at someone else's recipe for something I've made homemade is a total crap-shoot. I have also looked up recipes at sites like Allrecipes.com to find one very similar to mine and I will use that if they have nutritional content listed. As time consuming as it is, I have started entering all my recipes, but not uploading them to MFP. The biggest problem is I don't do a ton of repeat recipes - I like a lot of variety.

I hope this helped!


yes, thank you.
It's the closest thing to an answer I've received, and it's well thought out, which I appreciate!


Her answer is the same method as mine. *is butthurt* She must have explained it better. laugh


lol

not my intent to butthurt you, it's simply that in terms of chicken, when i marinade it, the calorie density of the chicken far outweighs that of the marinade, so i can usually ignore the marinade ingredients (if there's something with lots fo calories I log it)

when it comes to cucumber salad, the marinade far outweighs the cucumbers both in calories and in volume.
there's like 2 cups of liquid and maybe 1/2 of cucumber and the sugar alone is 200 calories, whereas the cucumber is like 30.
June 6, 2013 5:14 PM
QUOTE:

QUOTE:

QUOTE:

QUOTE:

I understand your concern... I used to work in the nutrition office at a hospital. There can be a huge difference between a recipe including a marinade or liquid and the "consumed portion" of that recipe. MFP assumes that if you are eating 1/4 of the recipe, you are also consuming 1/4 of the liquid, which may not always be the case. I'm not sure I have a solution, but what comes to mind is this:

Yes enter the recipe. However, you might want to list the liquid/marinade ingredients as a separate recipe - then you can control how much you think you may have consumed in your portion along with the other vegetables. For example 1/2 cup cucumbers & 2Tbsp marinade.

I find that guessing at someone else's recipe for something I've made homemade is a total crap-shoot. I have also looked up recipes at sites like Allrecipes.com to find one very similar to mine and I will use that if they have nutritional content listed. As time consuming as it is, I have started entering all my recipes, but not uploading them to MFP. The biggest problem is I don't do a ton of repeat recipes - I like a lot of variety.

I hope this helped!


yes, thank you.
It's the closest thing to an answer I've received, and it's well thought out, which I appreciate!


Her answer is the same method as mine. *is butthurt* She must have explained it better. laugh


Exactly what I was thinking! Actually, I honestly thought you explained it better but laugh


Thanks, cookie for you (it's like flower for you, but better):

Image not displayed
  4822651
June 6, 2013 5:14 PM
you should use splenda, then you wont have to think about the calories cause there arent any.
Edited by CrankMeUp On June 6, 2013 5:14 PM
June 6, 2013 5:15 PM
QUOTE:

QUOTE:

QUOTE:

QUOTE:

I understand your concern... I used to work in the nutrition office at a hospital. There can be a huge difference between a recipe including a marinade or liquid and the "consumed portion" of that recipe. MFP assumes that if you are eating 1/4 of the recipe, you are also consuming 1/4 of the liquid, which may not always be the case. I'm not sure I have a solution, but what comes to mind is this:

Yes enter the recipe. However, you might want to list the liquid/marinade ingredients as a separate recipe - then you can control how much you think you may have consumed in your portion along with the other vegetables. For example 1/2 cup cucumbers & 2Tbsp marinade.

I find that guessing at someone else's recipe for something I've made homemade is a total crap-shoot. I have also looked up recipes at sites like Allrecipes.com to find one very similar to mine and I will use that if they have nutritional content listed. As time consuming as it is, I have started entering all my recipes, but not uploading them to MFP. The biggest problem is I don't do a ton of repeat recipes - I like a lot of variety.

I hope this helped!


yes, thank you.
It's the closest thing to an answer I've received, and it's well thought out, which I appreciate!


Her answer is the same method as mine. *is butthurt* She must have explained it better. laugh


lol

not my intent to butthurt you, it's simply that in terms of chicken, when i marinade it, the calorie density of the chicken far outweighs that of the marinade, so i can usually ignore the marinade ingredients (if there's something with lots fo calories I log it)

when it comes to cucumber salad, the marinade far outweighs the cucumbers both in calories and in volume.
there's like 2 cups of liquid and maybe 1/2 of cucumber and the sugar alone is 200 calories, whereas the cucumber is like 30.


I'm not sure why it would matter if you're logging them separately though. You log the amount of cucumber or chicken by itself. Then you enter the marinade in the recipe builder and only log the portion you used. Simple.
  4822651
June 6, 2013 5:16 PM
QUOTE:

QUOTE:

QUOTE:

QUOTE:

QUOTE:

I understand your concern... I used to work in the nutrition office at a hospital. There can be a huge difference between a recipe including a marinade or liquid and the "consumed portion" of that recipe. MFP assumes that if you are eating 1/4 of the recipe, you are also consuming 1/4 of the liquid, which may not always be the case. I'm not sure I have a solution, but what comes to mind is this:

Yes enter the recipe. However, you might want to list the liquid/marinade ingredients as a separate recipe - then you can control how much you think you may have consumed in your portion along with the other vegetables. For example 1/2 cup cucumbers & 2Tbsp marinade.

I find that guessing at someone else's recipe for something I've made homemade is a total crap-shoot. I have also looked up recipes at sites like Allrecipes.com to find one very similar to mine and I will use that if they have nutritional content listed. As time consuming as it is, I have started entering all my recipes, but not uploading them to MFP. The biggest problem is I don't do a ton of repeat recipes - I like a lot of variety.

I hope this helped!


yes, thank you.
It's the closest thing to an answer I've received, and it's well thought out, which I appreciate!


Her answer is the same method as mine. *is butthurt* She must have explained it better. laugh


lol

not my intent to butthurt you, it's simply that in terms of chicken, when i marinade it, the calorie density of the chicken far outweighs that of the marinade, so i can usually ignore the marinade ingredients (if there's something with lots fo calories I log it)

when it comes to cucumber salad, the marinade far outweighs the cucumbers both in calories and in volume.
there's like 2 cups of liquid and maybe 1/2 of cucumber and the sugar alone is 200 calories, whereas the cucumber is like 30.


I'm not sure why it would matter if you're logging them separately though. You log the amount of cucumber or chicken by itself. Then you enter the marinade in the recipe builder and only log the portion you used. Simple.


Not complicated enough. Needs an algorithm.
June 6, 2013 5:16 PM
QUOTE:

I love overcomplicating my food.


I have a very low boredom threshold, thanks!
June 6, 2013 5:17 PM
Legitimate question here, OP: how do you log the calorie count on prepackaged food, should you choose to eat it? I ask because those listed calories are estimates, and suggestions in-thread that you estimate would lead one to believe that "estimating" is insufficiently exact for your personal peace of mind.
  32803618
June 6, 2013 5:17 PM
Don't I get a cookie for explaining it better?? HAHA! j/k
  41476269
June 6, 2013 5:17 PM
QUOTE:

you should use splenda, then you wont have to think about the calories cause there arent any.


does not work. I've tried.
June 6, 2013 5:17 PM
It's so simple!
Image not displayed
June 6, 2013 5:18 PM
QUOTE:

QUOTE:

QUOTE:

QUOTE:



when it comes to cucumber salad, the marinade far outweighs the cucumbers both in calories and in volume.
there's like 2 cups of liquid and maybe 1/2 of cucumber and the sugar alone is 200 calories, whereas the cucumber is like 30.


200 calories of sugar for 1/2 a cucumber? Maybe I am misunderstanding, but this seems crazy!
June 6, 2013 5:18 PM
QUOTE:

Don't I get a cookie for explaining it better?? HAHA! j/k


Nope you stole my thunder. angry


laugh Just kidding. Swirling chocolate for you.

Image not displayed
  4822651

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