Читать книгу Eating for Sport - Shelly Meltzer - Страница 19

Below is a model of what your plate should look like when you dish up your meals: carbohydrate-rich foods should cover two-thirds of your plate, while the rest (one-third) should be reserved for protein-rich foods, with a minimal amount of added fat such as butter, margarine, oil, cream or mayonnaise.

Visualize this model when dishing up.