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-   -   Need help regarding making the right selection of chicken breast entry (http://www.fitday.com/fitness/forums/fitday-classic-feedback-support/5859-need-help-regarding-making-right-selection-chicken-breast-entry.html)

rajkanneganti 12-02-2011 01:46 AM

Need help regarding making the right selection of chicken breast entry
 
Hello guys. Big howdy from a newbie here. I"m having trouble making the right selection and would like your suggestion on what is the best way to do this. I want to input 10oz of boneless chicken breast raw uncooked weight into fitday. How do I do this?

Please check the attachment for the options fitday gives.

http://img542.imageshack.us/img542/3...2011081127.png

Uploaded with ImageShack.us

Thanks!

01gt4.6 12-02-2011 02:05 AM

I weigh my chicken cooked but of those options, I'd go oz, boneless, raw (YAC)

rajkanneganti 12-02-2011 02:50 AM

Quote:

Originally Posted by 01gt4.6 (Post 64006)
I weigh my chicken cooked but of those options, I'd go oz, boneless, raw (YAC)

even if its not cooked?

thank you!

VitoVino 12-02-2011 03:34 AM

Quote:

Originally Posted by 01gt4.6 (Post 64006)
I weigh my chicken cooked but of those options, I'd go oz, boneless, raw (YAC)

This is exactly what I use; I use this when weighing the cooked chicken.

Quote:

Originally Posted by rajkanneganti (Post 64008)
even if its not cooked?

thank you!

I weigh it after cooking using the selection above. I think it would be more accurate weighing after cooking.

rajkanneganti 12-02-2011 06:49 AM

Quote:

Originally Posted by VitoVino (Post 64011)
This is exactly what I use; I use this when weighing the cooked chicken.



I weigh it after cooking using the selection above. I think it would be more accurate weighing after cooking.

Issue I'm having with this method is that you can have various ingredients and the weight can considerably go up. Correct me if I"m wrong.

mecompco 12-02-2011 08:33 AM

I suggest using the raw value, then adding any additional ingredients (i.e. "fat", coatings, sauces, etc.) that might be added during preparation. That's what I usually do.

Regards,
Michael


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