There are lots of threads about this very issue.
The bottom line is this:
1. WW calculators will let you count only 4 g of fiber when calculating points manually. This is a change from the old Flex plan. I think the reason is that the more fiber you have, the potential is there to reduce the number of points even if these foods have calories. So to be more "accurate" with respect to aligning points intake and overall calorie intake, they limit the total amount of fiber to 4 g. This is when you calculate manually. So if one piece of bread is 4 g but you are having 2 slices, you only account for 4 g of fiber.
2. There are no hard and fast LAWS when it comes to counting points. When doubling servings, some people double the calories/fat/fiber totals and enter them for a total points number. Remember that 4 g of fiber will be accounted for, rather than the sum of the 2 servings.
Others just double the points per serving. There are alot of foods where if you DOUBLE the portion, you don't DOUBLE the points -- sometimes 2 servings of a 2 points food comes out to 5 points, and sometimes it comes out to 3 points. And other foods where if you DOUBLE the portion, the points do indeed double. It just comes down to what you choose to do. Experiment with it and see what happens. And in my experience, it generally evens out in the end...
For example, for ME, I take my food guide points values as is. If 1 oz of bread, for example, is 2 points, I'll weigh the bread and count it as as x oz times 2 points per oz = y points. I don't bother running the values through the calculator even if it is a super high fiber type of bread. I just do the simple math.
3. If I double a serving from a recipe, I'll double the points. I can't be bothered to do the maths.
4. If I have an item that I make myself, like my usual breakfast sandwich, I calculate each item separately as it is easier for me to do. For example: 1 English Muffin = 2 points (I won't calculate it from the package, I go by my food guide) + 1 egg = 2 points + 2 points worth of extra old cheddar = 6 points total. If I have 2 of them (sometimes I do
) I count 12 points. I won't bother doing the maths.
5. If I have 1 serving in the morning and one in the afternoon, I'll count them separately.
6. I round UP to be on the safe side. And if I have 1 egg white (1/3 point) I may or may not count it based on my day. For example, I won't count it BUT if I have a serving of wafers for 2 points and that serving is for 4 wafers, I'll have 3 wafers instead but count the 2 points. This evens it out. Other times, I won't bother counting it at ALL, BUT I make SURE that I keep 10 Flex points in reserve every week untouched, because these 10 points will account for overages such as this. If I ate ALL my flex points I wouldn't really have that "fudge factor" in my plan. And 1/2 point here and 1/3 point there CAN add up.
This really is a personal journey, and part of it is trying to come up with a philosophy about how to count points. You just need to decide what you want to do, make sure it works for you, and then, well, do it! And you need to know that you can "cheat" the system with how you account for points (hey, when I calculate 3 servings it works out to 4 points total instead of 6 points total so I'll measure out 3 servings and divide it in half and have one now and one later but count 4 points for the total and I'll get 2 extra points for something else), but you won't "cheat" your body. Your body WILL account for what you are eating. Even eating way too many 0 points foods will add up, because 0 points foods aren't calorie free. You just need to come up with a system that is reasonable and stick with it.
Once you are comfortable with your personal system, it just comes naturally, so hang in there!
Kira
Different Points Depending on When You Add
