SERVINGS BY ITEM, PLUS OBSERVATIONS
FOR EASY REFERENCE
being worked on
What is a serving size for various types of foods
Conversions from ounces, grams, etc.
Linked to calorie, glycemic index, and complete nutritional charts for all the foods
What the mix and amount of macronutrients (carbs, fat, protein) should be
Link to pdf - Servings By Items - For Easy Reference For Myself. As I lose track of the details, this sheet is just an easy reference, that I can post inside a kitchen cabinet door. If I don't have an item listed, I can just apply the statistics from a similar item in the same food group - and that'll be good enough.
