Community Servings for Ethos
Providing optimal nutrition for an optimal life
Objectives• Learn why accuracy is important for the
health of our clients• Become familiar with portion sizes
required • Know which tools to use for serving
various menu items
As we age…• Energy needs are lower due to decreased
muscle mass – portion sizes may be smaller
• Decreased intake and body’s ability to absorb certain vitamins/minerals requires increased intake of : Vitamins B12, D and E, Calcium, Zinc and Iron
• Increased need for fiber for digestive and heart health and prevention of diabetes
Meal GuidelinesNutrient Amount Required Per
Meal
Calories 700-800
Fat 30-35% of total calories
Protein 15 g
Sodium No added salt (No more than 1,300 mg/meal)
Vitamins A
A good source 3 times per week
Vitamin C A good source daily
Fiber 2 g per ounce
• Federal Regulations • Each meal
provides 1/3 RDA • Meet nutritional
needs of the elderly
Meat/Meat AlternateOne serving of 2.5* – 3 oz.
3 oz. of chicken, beef, pork or turkey looks like a
deck of cards:
3 oz. of fish has the thickness and length
of a check book:
1 oz. of Meat Alternates:
• 1 egg• 1 ounce cheese • ½ cup legumes - scoop• 1 Tablespoon peanut butter• ¼ cup cottage cheese -
scoop• 1 ounce tofu1 oz.
shredded cheese =
about 2 Tablespoons
or what would fill a 1 oz.
shot glass
Vegetables/FruitsTwo servings of ½ cup each
Bread/Bread AlternateOne serving of 1 oz. OR ½ cup
1 Serving is equal to…• 1 oz ready-to-eat cereal 1 slice bread
6-8 oz cooked cereal, cornmeal, grits, macaroni, noodles, rice, spaghetti (1/2 – ¾ cup)
1 oz. roll, muffin, biscuit
1 oz. waffle, pancake 1 oz. piece cornbread
4 oz starchy vegetable 1 tortilla
Butter/MargarineOptional – 1 teaspoon
DessertOne serving of ½ cup
MilkOne serving of 8 oz.
Methods of Portion Control
•Cutting •Measuring•Weighing •Counting
Cutting – dividing food into uniform pieces before serving
Examples: • Lasagna• Pizza• Meatloaf• Cornbread• Jell-O• Sheet cakes• Brownies/bars
Measuring – portioning food on the serving line using appropriate scoops, spoodles or ladles
Tips: • Use the right size
spoodle for the item you’re serving
• Use level measurements – no over or under filling
Scoop or Spoodle – does it stick?
Yes – use a scoop!EXAMPLES:• Mac & cheese• Rice• Mashed Potatoes• Oatmeal
No – use a spoodle!EXAMPLES• Raw/steamed
vegetables• Fruit in juice• Ground Meats• Pasta
Weighing – for use with meats and cheeses
Tips: • When in doubt…weigh it
out!
• Measure out 1 portion and use it as a template for other portions
Counting - for multiple items per portion
• Meatballs• Meat patties• Sausages• Fish sticks• Fresh Fruit• Vegetable
Sticks• Crackers• Rolls• Biscuits• Cookies
•When to use:
Summary• Pay attention to portions for various types
of foods.
• Use proper serving utensils – sizes and types.
• If you have questions, ask the chef!
QUESTIONS?
Sources• http://www.diabeticlivingonline.com/diet/portions/food-serving-size
s-guide/?page=1
• http://www.nfsmi.org/documentlibraryfiles/PDF/20100211045002.pdf
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