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18 September 2008 @ 12:32 pm
Yay big box restaurants?  
You know, counting calories would probably be much more intolerable if i wasn't okay eating the exact same stuff 90% of the time. The only reason i'm not still eating Subway roast beef sandwiches three or four days a week is because shelleycat told me i ought to be switching my kinds of proteins around. I'm dubious about the actual nutritional value of that, but it wasn't much work to look up the data for two other kinds of Subway sandwiches there and switch between them :)

And going to local stores and restaurants rather than chains might be better for the local community, but the big chain restaurants almost all have nutritional information posted on the web. Casa Playa and Mustards don't even seem to have websites, much less nutritional information there, and when i asked at Casa Playa in person they had no idea what the nutritional values for their stuff was either. And figuring it out by hand is a pain.

I suppose in another ten years every business in existence will have its own website, and maybe ten years after that we'll be able to take snapshots of our meals with cellphones (or whatever) and have a program analyze the picture to figure out the nutritional values. In the meantime i'm stuck with big chains or lots of math and guesswork =P
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DonAithnendonaithnen on September 18th, 2008 09:16 pm (UTC)
Well subway isn't particularly pre-packaged. The amount of bread is a constant, but the amount of meat and condiments can vary quite a bit. I'm just hoping that it kinda sorta averages out.

And it's not like my own measurements are very accurate once it gets beyond measuring the number of grams of peanut butter i'm consuming or such :)
cwendy41cwendy41 on September 18th, 2008 09:36 pm (UTC)
Condiments can vary, but generally each sandwich has a certain amount of meat on it. At least that's how we used to do it.
DonAithnendonaithnen on September 20th, 2008 06:51 pm (UTC)
There seem to be differing idea of how much roast beef should be on a sandwich. Some people put a little bit on, some put a moderate amount on, and the occasional person puts quite a lot on. If there's some standard the knowledge doesn't seem to be very well propagated to the employees.

It seems to be a lot more specific for most of the other kinds of meat though. I think the have trouble with the roast beef because it's somewhat irregularly shaped.
Avaniavani on September 18th, 2008 10:05 pm (UTC)
It's pretty easy to estimate when you cook, though :) Say, "I know this is less, but I'm going to call this a tablespoon of olive oil" is a really great way to lose weight quickly without having to worry (adds up surprisingly). Same with purchased sliced deli meat and cheeses. Generally you can trust grocery stores.

Also, the sliding room that gives you likely means you can eat out at good places instead of being trapped at chains :)

DonAithnendonaithnen on September 20th, 2008 06:49 pm (UTC)
The only problem with that is that i don't cook :)