2 oz Cooked? or Raw?

So I'm reading through my surgeon's/dietician booklet and it says to work up to 2 oz of meat.  So I thought - do I weigh it raw or cooked?  It can be a fair enough difference.  There is no recommendation in my booklet of which it should be.  Has anyone been advised as to how to weigh the meat their eating (cooked or raw)?

I weighed my food on a scale after it was cooked.  

Good question... I know 1oz of cooked chicken has different values than 1oz of raw chicken...  but I forgot about that until you posted this question.

 

Inquiring minds.......

If you weight the food in the form you are eating it, it will be more accurate than weighing raw.  The protein will shrink while cooking.

My nutritionist said weight cooked

I weigh everything cooked. 

I believe it is cooked as they're talking about what can fit in your sleeve.

Elisa

When you look at a recipe, you are looking at the uncooked ingredients. Yes? By the same token you should weigh everything before you cook, not after. Weighing after makes no sense when you think about it, why in the world would you continuously cook 10 oz of something raw since you have no idea of the starting weight when you can only hold 2 oz? That would be wasteful not to mention messy.

Weigh before. You won't lose enough weight of product when cooking to matter much since you aren't cooking high fat items. Your meat is supposed to be lean cuts anyway. Weighing after is testing the limits. You are supposed to under eat your sleeve, not pack it full every meal.

 

You have some valid points and im on the fence regarding this issue. But you do lose A LOT of water during the cooking process. I have had items like shrimp be off by almost an ounce when I compare raw vs cooked.

The goal is to get 2 oz in your sleeve.  It makes no sense to weigh it before it is cooked.