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

Promoted Content   

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