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Portion Control
Principle 1: Use your plate as a portion guide (according to USDA MyPlate guide)
Principle 2: Use your hand as a serving guide
1 serving of carbs / veggies & fruits = 1 fist
1 serving of proteins = 1 palm
1 serving of fats = 1 thumb
Principle 3: Start all meals with a class of water (500ml, 30 mins before meal)
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