With the long weekend of Easter eggs, hot-cross buns, and long family lunches behind us, many Aussies are getting back to routine this week with their health and wellbeing.
Making healthy choices during a holiday period can be more challenging, but for those wanting to keep track of what they’re eating – portion sizes are key.
As we return to routine, the number one global nutrition and food tracking app, MyFitnessPal is encouraging Aussies to be informed on portion sizes as new research reveals less than a quarter (24%) of us are paying attention to portion sizes.
When it comes to eating a balanced diet, Aussies could be over-eating as less than one-third (24%) think portion sizes are important, according to research from MyFitnessPal. In fact, over one-third (38%) of Australians admit to rarely even reading the recommended serving sizes on a food package nutrition label.
Rather than measuring ingredients or tracking their food intake, time-poor home cooks are relying on eyeballing (i.e. guessing) their portions, with 40% saying they use this method. A third of Aussies (34%) surveyed said they find it challenging to determine the appropriate portion sizes when they are cooking or eating.
“As we return to our regular eating habits, it’s important to continue to be mindful of what we’re eating and how it impacts our health. Weighing and measuring your food can be a challenge but tracking your food intake for even just a few days or a week can provide valuable insight into the portion sizes that are right for you and with this knowledge, you can make more informed decisions.” said Katie Keil, Chief Marketing Officer at MyFitnessPal.
Sheet-Pan Chicken Teriyaki with Vegetables Recipe
Ingredients
1 1/2 pounds (750g) boneless, skinless chicken breast, cut in half
3 cups (450g) broccoli florets
1 cup (150g) carrots, sliced
1 capsicum, sliced
1/4 cup (60ml) teriyaki sauce
2 cups (400g) cooked brown rice, for serving
Method
- Place chicken, broccoli, carrots, and capsicum on a foil-lined sheet pan, and drizzle with teriyaki sauce and toss to coat.
- Bake at 400°F (232°C) until chicken is cooked through and vegetables are tender, about 15–20 minutes.
- Serve over brown rice.
Serves: 4 | Serving Size: 1/4 recipe
Nutrition (per serving): Calories: 350; Total Fat: 6g; Saturated Fat: 1g; Monounsaturated Fat:
2g; Cholesterol: 83mg; Sodium: 366mg; Carbohydrate: 38g; Dietary Fiber: 4g; Sugar: 7g;
Protein: 39g
About MyFitnessPal
MyFitnessPal is the number 1 global nutrition and food tracking app. Since 2005, MyFitnessPal has empowered over 200 million users in over 120 countries to achieve their health and well-being goals through logging food intake, recording exercise activity, and tracking their wellness habits.
MyFitnessPal is on a mission to support Australians to manage their health goals on their own terms. Through personalised data-led insights, nutritional guidance, and unwavering support, MyFitnessPal provides users with tools for positive, healthy change.
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