Food scale

By Latest Reply 2008-12-01 13:55:30 -0600
Started 2008-11-25 17:55:18 -0600

Does anyone use one for fish and meats; does it help? I can only go by package sizes and guess portions on ones that aren't labeled well enough. What do you suggest?


4 replies

kdroberts
kdroberts 2008-12-01 07:02:45 -0600 Report

It depends on what you want to get out of using a scale. I find them useful for measuring out stuff from time to time, mainly for carbs or to make sure I get enough meat. My choice is the My Weigh 7001dx http://www.oldwillknottscales.com/my-weigh-70...

Pauline B
Pauline B 2008-12-01 13:55:30 -0600 Report

I use a Slater that goes up to 5 pounds. As I like to bake, but hate to measure using the American way, I have a cheat sheet of weights for flours, sugars, oils & fats, nuts, and other ingredients that hangs in the kitchen. I use the scale for most of my cooking as well as serving.

Another item I cannot live without is a thermometer… an instant read stem device that you can get in the fancier kitchen "shoppes." I get mine is restauarnt supply stores where they might be cheaper. They are handy for not overheating, ensuring the microwaved foods are hot enough, etc. I believe all that temperature stuff regarding reheating foods saved from one meal to another, and development of food-borne pathogens. But enough sermonizing for today.

Pauline B
Pauline B 2008-11-30 23:18:55 -0600 Report

I am a nutritionist who has been the Food Service Director in hospital and nursing home kitchens where I was responsible for telling my staff how to prepare and serve many different diets such as diabetic, low sodium, renal, or diets that addressed certain pharmaceutical needs. We weighed all foods when the doctor said to.

For myself, a Type 2 NIDDM, when I am going through a weight-loss segment of my daily routine, I weigh everything I eat that has significant caloric density. Portion control is the main problem with the American diet. We eat too much. The we don't exercise enough.

I like a scale that has batteries so I can, for instance, put meat on to weigh 2 ounces, reset to zero, then add cheese for 1 ounce. My husband uses a scale to make his salads and writes down every different vegetable even though I've told him that to a diabetic, the veggies are all "free" foods (he's not diabetic, but over-weight, and has lost 56 pounds since May by weighing every bit of his food and writing down what he eats).

There are books that show fat grams, and Carbohydrate grams, and total Kilocalorie of foods. To get the protein content of the food you have to do some arithmetic. Fat has 9 Kcalories per gram. Carbohydrates have 4 Kcalories per gram. Protein also has 4 kcalories per gram. If you need help with the math to figure the protein when it isn't listed, but the other nutrients are, email me at paulinef@comcast.net small.

2008-12-01 06:36:46 -0600 Report

Thanks so much for the information; I so appreciate it and will look online to see about looking into a food scale today; It sounds like I should look for one with batteries? If you have information on a company name or something please let me know. Thanks again; Claudia

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