Two topics I rarely see addressed in the context of nutrition are
moderation and
taste, both summarized in the notion of savoring.
Full disclaimer: I'm part French. But that's a traditional notion in French culture (and many others): food intake is not just some mechanical action we do before getting on with better things in life; it's an art to itself.
When viewed as an art, moderation is actually a form of balance. We balance quantity with richness and intensity of flavor. I am always amazed at seeing someone who can devour a giant bowl of noodles probably totalling about 1,500 KCal and yet devoid of taste. Mediocre wheat flour topped with sauces made with various commoditized (and bland) ingredients, spiked with sweeteners resulting in an overall bland dish.
Contrast with some real Italian pasta in a small proportion, made with good ingredients and assembled in a way to maximize the taste, as if to assemble a work of art. The nutritional analysis per 100g may be worse than the previous bowl of noodles, but two things stand out: (1) the portion is way smaller and (2) the taste leaves you satisfied. You also consummed that dish slowly, paying attention to the taste and eating it slower than that large bowl.
Now of course everyday life is not made of high-end culinary adventures—most of use can't afford that. But even at a modest scale, one can pay attention to the quality of a simple tomato, a simple loaf of bread, butter from cows grazing fields... eating items slowly so as to appreciate their taste.
Then it's no longer about numbers or labels, it's about taste. Eat your hamburger, but make it with good ingredients and savor it. Eat your fries but slowly and look for the taste of the potato itself. Can't find it? Use better potatoes.
As for soda? Sure, enjoy it but sip a reasonable glass of it like wine, over the course of a meal instead of gulping a large amount with a straw. Of course once you get in the habit of sipping it, you might move on to other beverages that taste better when sipped... :)