What is portion control?

my outline topic is allergy vs. intolerance

I have to do an outline on this topic that I select and I have an example of an outline and what it should be like. and i have to write its as (S.M.A.R.T) objective

Requirements: 2 pages

NFSC 431

In-Service Outline: Portion Control and Measuring

Pre-test

Objectives (remember to state these as SMART objectives)

Overview of In-service

Portion control and importance

Portion distortion

Serving size vs portion size

USDA’s National School Food Programs

Tips for portioning

What is portion control?

an essential element of food cost and quality control

it is understanding how much a serving size of food is and how many calories or how much food energy a serving contains

a main theme of the USDA MyPlate food pyramid icon replacement.

MyPlate also suggests servings from four food groups (fruits, vegetables, grains and protein) as well as a serving of dairy products.

Importance of portion control in food service

serving too little can result in leftover food

serving too much results in running out of food

serving too much can result in higher than necessary food costs

by controlling portion sizes, we can control waste

portion control ensures a consistent and quality product

portion control expedites food preparation and service

portion control is also important for weight management

children will learn from portion control

leading to healthier lifestyles and eating habits

preventing over eating and under eating

USDA National School Food Programs

Lunch meal components: fruit, grain, meat/meat alternative, and milk

offer two choices of milk

tofu / soy yogurt can be meat alternative

K-5, 6-8, 9-12

USDA National School Food Programs

Breakfast meal components: fruit, grain and milk

vegetables may be offered in place of fruits

must offer two choices of milk

K-5, 6-8, 9-12

Serving Size vs Portion size

serving size

On a food label this is not telling us the amount we should be eating

guide to help you see how many calories and nutrients — as well as how much fat, sugar, and salt — are in a specific quantity of that food

May be less than what you are used to eating

A measured amount of food or drink

portion size

Amt. of food you choose to eat for a meal or snack

Can be big or small, you decide

A single portion actually contain multiple servings

Tips for portioning

Serve food on smaller plates so meals look larger

sand which on a dinner plate looks small but on an appetizer plate looks hefty

Use your hand as a guide

Kids have smaller hands than adults, so it serves as a reminder that kids should eat smaller portions

A fist = about 1 cup

A palm = about 1 serving of meat

Thumb = about 1 Tbsp

Eat slowly and enjoy food

X. Conclusion

XI. Post-test

An activity should be included in the presentation.

Test:

Which statement about portion control is not true?

A. Poor portion control can affect food cost.

B. Keeping portions consistent can help keep kids satisfied

C. Poor portion control can result in too many leftovers

D. Portion control only matters if someone has a weight problem.

True or False: Serving sizes on food labels are the same as portion size you should be eating

True or False: Portion control is an essential element of food cost and quality control

The USDA National School Program suggests all of the following for a proper breakfast except:

1/2 C fruit

3/4 C veg

1 oz grain

1 oz meat/alt

1 C milk

5. ?

References

New Meal Pattern Requirements and Nutrition Requirements and Nutrition Standards

Portions and Serving Sizes