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1/4 carb, 1/4 protein, 1/2 fruits & veggies... whaaat?!


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anyone help me out? i've been hearing that you should aim for 1/4 carb, 1/4 protein, and 1/2 fruits & veggies for every meal. could anyone explain this further or give any additional info about this? like give an example of a meal that follows this plan?

thanks :)
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More likely the percentages are this: 25% fat, 25% protein, 50% carb.

Fat is concentrated in animal fats (like butter, cream, whole milk, egg yolks, fatty meats like sausage), tree nuts (walnuts, pecans) and vegetable oils (corn oil, olive oil, etc.)

Protein is found in meat, eggs, fish and legumes (beans, peas, peanuts).

Carbs are found in sugar, veggies, fruits and a few vegetables (potatoes and corn in particular).

A standard American breakfast of bacon, eggs and toast with butter would be way high in fat (bacon, egg yolks, butter), moderate in protein (a little in bacon, some in egg whites) and lacking in carbohydrates (toast). Adding orange juice helps, but doesn't counter the excessive fat and calories from the bacon and eggs.

Play around with the tools here, and you'll figure it out.
Keep in mind that the 1/4, 1/4, 1/2 rule are only guidelines.  If you were working out and really wanted to get lean and toned, then the rule of thumb is to get 30% fat (good fats), .6-1.0 x your body weight for protein (30% for inactive people, .6-1.0x your body weight for excercisers with elite atheletes on the high end of that scale), and then whatever is left over from those two should go to carbs... (good carbs).  Atleast this is what I have been told over and over again, and also what I did in the past and it worked great for me. 
That is the plate diagram.

half of your plate should be filled by fruits and vegetables

one quarter of your plate should be a starch

one quarter of your plate should be a meat/poultry/fish.

Hope this helps: http://health.yahoo.com/topic/diabetes/living /article/healthwise/popup/aa16782;_ylt=AkCi04 1Eag72WFt6rXRaZboCtcUF
I've followed this plate diagram once or twice, and it certainly makes for a satisfying but not overly filling meal.

I've read somewhere recently that Americans, while they think of meat as being the main dish, really could do with considering it a side dish.  Since I usually can only eat 4 oz. of meat at a sitting, I'm inclined to agree. ^_^
lol-I think the problem for most North Americans is that not only do we have 'all you can eat' buffets, we consider 'all you can eat' a challenge. :D

What's funny is that if you take proper servings of healthy foods, then look at your plate, it ends up being almost perfectly proportioned to the plate diagram.
Those percentages are given as a visual guidline to help people balance their meals and keep reasonable portions sizes, even if they don't want to weigh their food or count calories in detail. 

For example, say you had for dinner a small breast of chicken, baked potato, and mixed vegetables.  If you choose to follow this advice, when you fill your plate, you should have a portion of meat that takes up about 1/4 of the plate, a potato that takes up 1/4 of the plate, and your veggies should take up the other half.  These percentages are only about the spatial relationship of the food and are very different than the percentages you come up with when you actually analyze your food on C-C.  Those are based more on weight than on apparant size -- and your small portion of meat is likely to weigh more than your veggies, even if the veggies take up twice as much room.
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