Food labels have been around for over thirty years. There are a lot of great benefits of food labels; they help us become more aware of which foods provide fiber, protein, certain types of fat, and also sodium, calcium and other nutrients. They can be incredibly useful, and lifesaving, for those with diabetes, high blood pressure, kidney disease, and as far as ingredient lists go, food allergies. The serving size, listed at the top of food labels, is what to look at to find out what amount of food to eat in order to get the specific nutrients listed on the label. The serving size is based on the amount “customarily consumed”, but is not meant to be a clear cut guide for how much you should consume at any given time. Here are some serving size facts;
- The serving size is a great way to figure out how much to eat in order to get the specific nutrients listed on the label (for example, “1 bar” is “2 grams fiber”)
- The serving size is a guideline, not a rule
- If you let the serving size dictate how much you eat, you may not eat to your optimal fullness. This may leave you still hungry, and unsatisfied
- If you let the serving size distate how much you eat, sometimes you may actually eat more than you need in the moment. For example, if the serving size is “15 almonds” but I only wanted about 5 to add on top of my oatmeal, who is to say I need 15?
Bottom Line: The serving size has it’s important uses, but when used as a way to dictate how much (or little) to eat, it can take away from your intuition and your ability to listen to your own body cues. When you eat, try to tune into how your body is feeling, physically. Looking at the serving size will likely make you second guess your own needs.
