Why size matters and how to get it right in the kitchen

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As many patients struggle with dietary advice, one key message is how to get portion sizes right and the best place to start is with the main meal.

This Q&A looks at frequently asked questions about “how much to eat” in terms of core ingredients required to prepare and serve healthy, balanced meals.

Q. How much meat/fish/poultry?

A. 100–200g (raw weight) per person of lean meat, fish and poultry three to four times per week.

The Australian Dietary Guidelines recommend 65g/day or 130g cooked lean red meat every second day to meet iron

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