Counting calorie

"fj" <[email hidden]> wrote in message news:[email hidden]...

Quoted message said:

I usually know how much I should eat to feel comfortable. Fortunately I
don't have the desire for food. But I never know my base metabolism rate
and
the EXACT calorie I take from food everyday. When I feel I need more
energy
for my workout, I try to eat more.

How do u guys count calorie? I hope you are not using scale.

-fj

I guess...32 inch Levis and a mirror.

Jim

fj said:

I usually know how much I should eat to feel comfortable. Fortunately I
don't have the desire for food. But I never know my base metabolism rate and
the EXACT calorie I take from food everyday. When I feel I need more energy
for my workout, I try to eat more.

This work as long as it works. The problem here is that many people
continue eating the quantities they're used to despite activity level or
metabolism changes.

Quoted message said:

How do u guys count calorie? I hope you are not using scale.

I measure portions and record them in www.Fitday.com. Yes, I use a food
scale for some portions that are measured in weight (4 ounces of
salmon). Sometimes I use measuring cups (a half cup of cottage cheese)
or count quantities (22 almonds) or estimate size (a cubic inch of
cheese, a small apple.)

I don't do this all the time, but I do it when my weight loss is stuck
and I suspect my calorie level is to blame (which is to say, whenever my
weight loss is stuck.) Just the act of measuring portion sizes will
jump start my weight loss and keep my portion size from creeping up.

What are you goals? Why do you care what your calorie count is?

Delenn

"Delenn" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

fj said:

I usually know how much I should eat to feel comfortable. Fortunately I
don't have the desire for food. But I never know my base metabolism rate

and

Quoted message said:

Quoted message said:

the EXACT calorie I take from food everyday. When I feel I need more

energy

Quoted message said:

Quoted message said:

for my workout, I try to eat more.

This work as long as it works. The problem here is that many people
continue eating the quantities they're used to despite activity level or
metabolism changes.

Quoted message said:

How do u guys count calorie? I hope you are not using scale.

I measure portions and record them in www.Fitday.com. Yes, I use a food
scale for some portions that are measured in weight (4 ounces of
salmon). Sometimes I use measuring cups (a half cup of cottage cheese)
or count quantities (22 almonds) or estimate size (a cubic inch of
cheese, a small apple.)

I don't do this all the time, but I do it when my weight loss is stuck
and I suspect my calorie level is to blame (which is to say, whenever my
weight loss is stuck.) Just the act of measuring portion sizes will
jump start my weight loss and keep my portion size from creeping up.

What are you goals? Why do you care what your calorie count is?

Delenn

thanks for your reply

In some situation, it is hard to count calorie for example you cook salmon
with OIL and HONEY, and serve it with home-made DRESSING(maynaze, sour
cream...) plus some mesh patato etc. It's a complicated puzzle I just simply
give up.

Well, my goal is to lose weight and keep lean muscle. I want to trim BF to
8% or lower.
Now my body fat is around 10-12%. Again, it's just my best judgement. Check
this picture I look similar to '3/6/2003' picture. Well, a little better
than that. Is it around 10-12% body fat?
http://www.johnstonefitness.com/all/front/m.php

-fj

Quoted message said:

In some situation, it is hard to count calorie for example you cook salmon
with OIL and HONEY, and serve it with home-made DRESSING(maynaze, sour
cream...) plus some mesh patato etc. It's a complicated puzzle I just simply
give up.

No, its not complicated. What is so hard about adding up all the
ingredients you use? If I cook a recipe that has several ingredients I
include them all in fitday and then just make a rough estimate of what
percentage I actually ate if not the whole thing and adjust accordingly.
So, if you cook a pound of salmon with a cup of oil and a cup of honey
and you only eat 1/2 of it then put 8 oz of salmon, 1/2 cup each of oil
and honey. What is so complicate about that? If this is too much for
you than maybe you have other problems to deal with?

Quoting "fj":

Quoted message said:

In some situation, it is hard to count calorie for example you cook salmon
with OIL and HONEY, and serve it with home-made DRESSING(maynaze, sour
cream...) plus some mesh patato etc. It's a complicated puzzle I just simply
give up.

It's not that complicated. If you truly find it that challenging,
please report immediately to the nearest mulching center...

Seriously though, get a digital food scale with a zeroing function (so
you can quickly and easily add multiple items to one bowl/plate) and
use it in conjunction with Fitday. You should be able to purchase one
for around $30 US. If you don't like Fitday, then look up foods on
the USDA database and do your recording in a spreadsheet or notebook.

http://www.nal.usda.gov/fnic/foodcomp/search/

[picture of someone, not fj]

Quoted message said:

Is it around 10-12% body fat?

In my opinion, looks more like 15% +. No definition to speak of.

"Suze" <suze_anderson@spamcop/dot/obvious> wrote in message
news:[email hidden]...

Quoted message said:

Quoting "fj":

Quoted message said:

In some situation, it is hard to count calorie for example you cook

salmon

Quoted message said:

Quoted message said:

with OIL and HONEY, and serve it with home-made DRESSING(maynaze, sour
cream...) plus some mesh patato etc. It's a complicated puzzle I just

simply

Quoted message said:

Quoted message said:

give up.

It's not that complicated. If you truly find it that challenging,
please report immediately to the nearest mulching center...

Seriously though, get a digital food scale with a zeroing function (so
you can quickly and easily add multiple items to one bowl/plate) and
use it in conjunction with Fitday. You should be able to purchase one
for around $30 US. If you don't like Fitday, then look up foods on
the USDA database and do your recording in a spreadsheet or notebook.

http://www.nal.usda.gov/fnic/foodcomp/search/

[picture of someone, not fj]

Quoted message said:

Is it around 10-12% body fat?

In my opinion, looks more like 15% +. No definition to speak of.

Fair enough. Guess I'll get serious with numbers and start doing it. Thank
you.

What about the body fat of this one?
'1/1/2005'
http://www.johnstonefitness.com/all/front/m.php

-fj

Quoting "fj":

Quoted message said:

Fair enough. Guess I'll get serious with numbers and start doing it. Thank
you.

Good man. If it's worth doing, it's worth taking the time to do
correctly.

Quoted message said:

What about the body fat of this one?
'1/1/2005'
http://www.johnstonefitness.com/all/front/m.php

In my opinion, 11-13%.

Someone posted this to MFW a couple of months ago, and it sounded
'close enough' to me (for males) to save the descriptions (you'll have
to do a google search for the original source; I didn't save *that*).

*************
1. Full House = Over 20% bodyfat with no visible muscle definition.

2. Hard = Some muscle separation appears between delts and upper arm.
Abs are still not visible. Approx. bodyfat level = 15-19%

3. Cut = More muscle separation appears particularly in the chest and
back, outline of the abs begins to appear slightly. Approx. bodyfat
level = 12-14%

4. Defined = Muscle separations get deeper in the arms, chest, legs
and back, and abs appear when flexed. Approx. bodyfat level = 10-12%

5. Ripped = Abs are clearly visible all the time, vascularity in arms
is prominent, chest and back separation is obvious, and face is
starting to appear more angular. Condition can be held indefinitely.
Approximate bodyfat level = 7-9%

6. Shredded = Striations appear in large muscle groups when they are
flexed. Vascularity appears in lower abdomen and in the legs.
Condition can be held for several days with careful dieting.
Approximate bodyfat level = 5-7%

7. Sliced = Muscles and tendons begin to appear in the face when
chewing, striations appear everywhere and vascularity appears
everywhere. Bodyfat levels are close to 3% and subcutaneous water
levels are near 0. Condition can only be held for a few hours at a
time. Not a healthy condition to stay in due to lower water level.

In article said:

I usually know how much I should eat to feel comfortable. Fortunately I
don't have the desire for food. But I never know my base metabolism rate and
the EXACT calorie I take from food everyday. When I feel I need more energy
for my workout, I try to eat more.

If you want to lose weight, eat less. If you want to gain weight, eat
more.

You can make it a lot more complicated than that if you want, but you
don't have to.

Seth
--
"There is no such thing as an essential carbohydrate" -- Will Brink
Except sushi rice, seaweed, and wasabi.

On Tue, 3 May 2005 17:59:45 -0700, "fj" <[email hidden]> wrote in
misc.fitness.weights:

Quoted message said:

I usually know how much I should eat to feel comfortable. Fortunately I
don't have the desire for food. But I never know my base metabolism rate and
the EXACT calorie I take from food everyday. When I feel I need more energy
for my workout, I try to eat more.

How do u guys count calorie? I hope you are not using scale.

I don't count calories, I use a scale. But I'm special (football
helmet, short bus kinda way...$1 to Lyle).

Quoted message said:

I don't count calories, I use a scale. But I'm special (football
helmet, short bus kinda way...$1 to Lyle).

I didn't get u.

In article <[email hidden]>,

(Seth Breidbart) said:

In article said:

I usually know how much I should eat to feel comfortable. Fortunately I
don't have the desire for food. But I never know my base metabolism rate and
the EXACT calorie I take from food everyday. When I feel I need more energy
for my workout, I try to eat more.

If you want to lose weight, eat less. If you want to gain weight, eat
more.

That's always pretty much worked for me--whether I was working out at
the time or not.

Quoted message said:

You can make it a lot more complicated than that if you want, but you
don't have to.

I don't know, perhaps some people do. Like some people "need"
weights or machines or whatever to work out.

For me, at this time, working out three times a week as I am, I find
myself hungry a goodly portion of my waking hours. I kind of think
about it, thinking about how much and what type of physical activity
I've put in lately and how much, and what, I've eaten lately, and
decide whether I really *need* more food. It seems to be working
for me. YMMV.

--
Jim Seymour | "It is wrong always, everywhere and
WARNING: The "From:" address is a | for everyone to believe anything upon
spam trap. DON'T USE IT! Use: | insufficient evidence."
[email hidden] | - W. K. Clifford, ca. 1876