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
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