Stick to a three-ounce serving of meat, fish or poultry. It should take up approximately a quarter of your plate.
A one-cup serving of vegetables is about the size of a baseball, but feel free to have more if they’re not cooked in butter or topped with cheese.
Don’t fill up your plate with spaghetti or rice. Limit cooked starches to about the size of a billiard ball.
Keep servings of salad dressing to two tablespoons, about the size of a ping-pong ball.
Even if you’re dunking raw vegetables, limit servings of creamy dips to about a quarter-cup, the size of a golf ball.
After your entrée, limit your portion of ice cream to a half-cup.