Controlling your serving size

I am about 18 months out from having my RNY and as we all know, we tend to eat a bit more the further out we are than what we were able to in the first six months. Although my stomach is a lot smaller, my eyes and my mind are the same as they were before. When I put something on my plate, alot of time there is way more than what I can actually eat. My problem is that I tend to overeat a lot. Of course, people that have never had WLS sometimes still wonder how I can actually be full off of that small amount. Nevertheless, I was wondering what you guys do to limit your quantity. I have heard people putting little snacks in zip lock baggies and that's a great idea, but I'm really referring to your meals (lunch and dinner). I have looked in the frozen section of the grocery stores and Lean Cuisines, Smart Ones, most Healthy Choice, and even South Beach all have too many carbs for my liking. Is there something easy and good that you have tried that I should try out myself that is still in accordance with our plan?

Well it's normal to be able to eat more, and you should be eating more at 18 mos out. I was told that I should be eating 1 to 1.5 cups of food per serving now as opposed to the 1/4 to 1/2 cup early out.  

Sounds like common sense but if you're eating at home use a smaller plate (like for a side dish / tea cup)....and when you pack lunch for work use an appropriately sized container...i use the rubbermaid takealong sandwich size, it's this size but has 2 compartments, holds about 6 oz of meat and about 1/4-1/2 cup veggies:

To make this work for the long term you need to find a lunch that works for you and basically eat the same thing every day.  For lunch I have 1/2 of a ham and swiss on whole grain bread.  I take a slice of bread and build a sandwich like it will be full size (all the innerds of a regular sanwich), then I cut it in half and fold it together.  I get all the protien and half the bread.

As for at home, almost 5 years post and I still eat all my meals on an 8" plate.  A serving of protien, starch and veggies is all that fits, and that is all I eat.  I use the recommended serving size on the box for most things.  Once you measure and put it in your serving bowl or plate, you know how much to eat forever as long as you use the same bowl.  It's simple and it works. 

When we go out to eat I ask for a to go box with my meal and divide it out before I eat anything.  If we are at a burger place I order the burger I want (no fries) take the top bun off and eat it.  I sneak 4 or 5 fries from my wife and that is all I can fit in.

It's all about eating to live.  Getting our mindset changed from all the other reasons we eat, to being so busy that it is a bother to take time out to eat.

Good Luck

I've been retired due to disability since July 1992 so I don't have to worry about portion control while at work at lunch.  I follow a food addict's diet which allows specific amounts of protein, veg, fruit, whole grains, and dairy per meal and snacks.  I stay honest by weighing and measuring all of my food eaten at home and by referring to a calorie counting book ( I actually prefer this to using one of the online programs).  I do use a food scale, along with measuring cups and spoons.  Some foods, such as low fat yogurt list the cals, sugars, and proteins per 6 or 8 oz container;  I make sure I get both low fat and low surgar yogurt.  I keep a food log with both totals per meal of calories and proteins along with a running total for the day.  That way I know if I am approaching my daily caloric limit.

Since I do weigh and measure all of my meals at home, I've become very good at eyeballing meals when I eat at restaurants.  I generally expect that 1/2 of any meal that I order is going home with me in a food box.  I do not eat white flour so many foods are quickly eliminated.  I'll occasionally have a desert of fresh fruit with my meal but I'm generally too full after a meal and will wait until the evening to have fruit as a snack.  If I go out to eat and decide to have a salad, I generally bring some Walden Farms SF / FF dressing (also cal free) with me.  Surprisingly, a nice portion for a salad fills a medium sized medicine (pill) bottle which I wrap in Saran wrap for added protection against leaks.  I just wa**** out when I get home or throw it out.--Just using that salad dressing saves anywhere from 100 to a few hundred cal on a typical salad.

I would add this reminder as one who is only two weeks post-op:  PROTEIN FIRST.  Protein is where the staying power is in food.  Carbs tend to go through the system too quickly, but protein will stay.  It sounds like you have that part down with your concern about carbs in the frozen entrees.

About eight years ago, I was on a medically supervised diet that consisted of about 15 oz of lean protein and two servings of low carb veggies per day.  Period.  Because of the high protein content, there were days I didn't want to take in the whole 15 ounces, because I wasn't hungry!!!!

So I fully believe in the protein first mantra, and would further suggest, as others have, that it's our responsibility to control the portion that goes on our plates.  At a restaurant, I plan to ask for a box with my meal and put the excess in the box right away - or share a meal with my wife.  I'll use the smaller plate and hope to be able to eyeball the appropriate size serving (1/2 cup in most cases, a deck of cards for 3 oz of meat) for control.  I'm not fond of the idea of weighing everything; for me, that would be a pain in the you-know-where.

On the recipe boards, they might suggest portioning your own frozen dinners into freezer containers and using your preferences of foods rather than what the grocery store has.

My two cents worth...