Women_Health_and_Fitness_Magazine_October_2016

PHOTOGRAPHY: THINKSTOCK

eat

While we’re stripping back layers of

clothing, food is doing the opposite, taking

a distinctly constructivist approach with

layers in everything from jar-based salads to

multi-tiered toast toppings. One of the most

vexing nutrition questions is what to use as a

base to provide a firm, flavourful foundation

while contributing nutritive value and

avoiding traps such as saturated fat and

disproportionate calories (hello, mayo).

There is a vast difference between the caloric

density and nutrition value of Vegemite and,

say, nut butters and mayonnaise. According

to a study published in the Journal of the

Academy of Nutrition and Dietetics, people

underestimate consumption of condiments

by an average of around 43 per cent. “Most

recommended serving sizes are seven grams,

which is one teaspoon,” says accredited

practising dietitian Melanie McGrice

(melaniemcgrice.com.au). A serving size of

20 grams equates to a tablespoon of spread.

McGrice advises measuring spreads until

serving an appropriate serving size is second

nature. “People watching their weight and

those on low salt or low cholesterol diets

need to watch what and how much they eat

as some spreads tend to be deceptively high

MORE THAN A BASE COAT,

SPREADABLE CONDIMENTS

CAN IMPACT THE NUTRITION

CRED OF HOST FOOD FROM

BREAD TO FRUIT AND VEG.

sheeal ii.