Doris Day-How Much Is That Doggie

I was convinced that surely the American diners were responsible for the origin and acceptance of the doggie bag. Surely no other enterprising gourmet, gourmand or thrifty diner except a citizen of the great USA would deem it acceptable to never leave a scrap of food on a restaurant plate. But wait, I have unearthed the real culprits in this scenario.

Doris Day-How much is that doggie

The formation of this six-stream musical landscape in the 1940s and 1950s provided the set of opportunities and constraints for the rise of rock and roll. Singers, musicians, and composers who made rock and roll music, took the ingredients of rhythm and blues, country and western, and Tin Pan Alley music as their basic musical resources, adding to it all the material that had come earlier on from the smaller streams. These smaller streams, particularly black gospel, also influenced rock and roll directly in much the same way as they affected the main streams, i.e. by supplying songs, style elements, and artists. Other conditions favored as well as constrained rock and roll's evolution into a separate musical stream. I will mention these elements in the next section when and where they are relevant for our understanding of what happened and why it did happen. I will, however, make an exception for four social developments, taking place after World War II. As these four developments were crucial in shaping the opportunities for the emergence of rock and roll, they will be treated preliminarily in this section. These are: (1) the musical developments in the "white" pop stream that turned Tin Pan Alley into a dead-end street; (2) the rise of a new social category, youth; (3) the post-war structural changes in the realm of popular music, particularly those concerning the record companies and the radio stations; and (4) the turn of a white youthful avant-garde toward rhythm and blues.

Our understanding of the rubber bag has led us to an effective toolthat accurately indicates whether too much, too little, or just theright amount of food is going in. In the last chapter you've learnedhow to work that tool, integrating it into your daily and monthlyroutine so the information it yields can guide your eating.

The goal of meal planning is a predictable and reliable daily calorieintake. We can't really wear an eat watch to tell us when to stopeating, but we can accomplish the same objective with a littlepaperwork in advance. By planning meals then sticking to the plan,you're not only guaranteed to achieve your goal, you eliminate theuncertainty about meals and the need for on-the-fly judgements aboutwhat, when, and how much to eat that are a prime contributor to weightgain in people living stressful, chaotic lives.

In business, a budget collapses a huge amount of detail, theindividual transactions, into a small collection of numbers: how muchmoney is allocated to various general purposes. In planning meals,all the multitude of foods and the infinite variety of meals aresimilarly reduced to a single number: calories per day. To planmeals, it's essential to know how many calories per day you're tryingto eat. Where does that number come from?

What to eat? Remember, you're an omnivore! It doesn't make muchdifference in terms of the weight you'll lose, but it has a lot to dowith how you feel as the weight comes off. The best plan is to startwith the meal schedule you're comfortable with now, and plan meals aroundthat schedule composed of the kinds of foods you like to eat.

Here we're in the Vegetable aisle, entering the ingredients for thegreen salad Doris had for dinner. We've entered 2 in theQuantity cell for iceberg lettuce, since two cups will be included.The Total column shows the lettuce contributes a mighty 14 caloriestoward the daily goal. Next, we enter 1 in the Quantity fieldfor onions, throwing a cup of chopped onions into the salad bowl (thatmay be a bit much, but perhaps Doris is taking a plane trip tomorrowand wants to deter her seatmate from striking up idle conversation).These are the first two items included so far in the meal and theirtotal calories, 79, appears as the Meal total at the upper right.

Meal planning requires total control over not just what you eat, butalso how much. This is more difficult in practice than it might seemat first glance, particularly when you're sharing home cooking withthe rest of your family. Assume that Doris managed to lose the weightshe set out to, and now she's back eating the 1770 calories a day thatkeeps her weight stable. After a few months of stable weight, Dorisdecides to put the annoyance of planning meals and charting weightbehind her and rely on her judgement.

And all from one extra helping of mashed potatoes a day. Doris wasoverweight most of her life because she wasn't born with a built-ineat watch. She lost weight when she remedied that shortcoming byplanning her meals around the number of calories she burned, guided bythe trend of her weight. After becoming slender for the first timesince grade school, she made the mistake of removing the eat watch.She fell back on her body's feedback mechanism to tell her how much toeat, and it continued to deceive her. To maintain her weight, Dorisneeds the continuing guidance of the eat watch. There's no need formeal planning to be obtrusive or interfere with Doris' enjoyment ofmeals. Indeed, in time, guided by the trend line and her experiencewith different meals, she'll probably be able to adjust up and downwithout ever adding up another calorie. But that skill takes time toacquire, and it works only in conjunction with the safety net of thetrend chart to warn you of problems before they get too big anddepressing to remedy.

As you gain experience with planning meals, you'll undoubtedly amass alarger and larger collection of different meals, all of which areinterchangeable in terms of calories. Also, you'll come to learnwhich restaurant foods are roughly equivalent in calories to yournormal allocation for each meal. As this happens, you'll probablyconclude that meal planning, which originally seemed likely to endowsomething you once derived great joy from, eating, into an exercisewith all the romance and excitement of double-entry bookkeeping, isactually liberating. No longer do you have to worry whether you'reeating too much or too little. No more do you have to foregosomething you like because you gulped too much at lunchtime. Nowyou'll be able to know, in advance, how much food to make or order,eat everything you make, and enjoy it all without feeling guilty.

The original dream was of a device that monitored, moment by moment,the calories we ate and burned, that told us when to eat and when tostop. On our many side-trips into apparently unrelated areas ofengineering, mathematics, and management, we've found a way, startingfrom nothing more than daily weight, to accurately calculate thebalance of calories eaten against calories burned. We've discoveredthe simple link between this calorie balance and weight gain or loss.Finally, we've developed a way, meal planning, to accurately controlthe number of calories we eat without disrupting our meal schedule orforswearing the kinds of food we enjoy. Taken together, thesetechniques constitute an eat watch: they monitor calories in andcalories burned (actually their balance, which is all that matters),and they tell us how much to eat, and when. 041b061a72