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What’s the Scoop on Portion Control?

What’s the Scoop on Portion Control?. Sarah Combs, MS, RD WI Department of Public Instruction Sarah.combs@dpi.wi.gov. Goals for Today. Increase understanding of portion control and sizes. Review menu planning and USDA requirements.

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What’s the Scoop on Portion Control?

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  1. What’s the Scoop on Portion Control? Sarah Combs, MS, RD WI Department of Public Instruction Sarah.combs@dpi.wi.gov

  2. Goals for Today • Increase understanding of portion control and sizes. • Review menu planning and USDA requirements. • Assist participants in recognizing which serving utensils control portions and which do not. • Understand the effect of proper portion control on nutrient content.

  3. Reasons for Portion Control • Improves customer satisfaction and meal participation • Ensures USDA reimbursable meal requirements • Ensures enough is prepared • Controls cost • Minimizes waste • Decreases amount of leftovers • Facilitates proper forecasting

  4. Menu Planning • Menus must meet USDA requirements • Portion sizes affect whether requirements are met

  5. Production Records • Portion size • Planned number of servings • Varying portion size by grade • Amount stated on production record is required amount to count as a component

  6. Food Production • Standardized Recipes • Food quality • Consistent yield • Food Purchasing • Based on planned number of servings • CN Labels • Food Buying Guide

  7. Tools of the Trade • Slicers • Scales • Scoops and Spoodles • Slotted or Pierced Spoodles • Measuring Cups • Ladels

  8. Weight vs. Volume • Volume • Scoops/Measuring cups • Ladels • Spoodles • Weight • Slicers • Scales • Popcorn Example • 3/8 cup (“3oz” scoop) • 3 ounce weight

  9. Portion Control Tips • Portion bulk foods into pre-portion containers • Use and follow standardized recipes • Use correct portioning tools and utensils • Use tools correctly, i.e. level scoop • Consider pre-packaged and pre-portioned foods such as low-fat or no fat salad dressings and low sodium condiments

  10. Using Tools Correctly • Level scoop • Served as planned • Heaping scoop • Excess calories and nutrients • Increased food cost • Food shortage • Scant scoop • Not meeting meal pattern requirement • Increased waste

  11. Problem Solving: Food Cost • A chef salad recipe calls for 1 ounce of cheese and 1 ounce of lean ham. • During preparation the salad maker used the wrong measuring scale to weigh the ham and gave 1.5 ounce of cheese and 2 ounces of ham. • If the ham was $2.73 per pound, what would the cost of the ham be in each scenario?

  12. Problem Solving • Remember, during preparation the salad maker used the incorrect scale and gave 2 ounces of ham rather than 1 ounce. • 800 chef salads must be made. Using the cost per ounce calculated previously, how much would 800 salads cost using 1 ounce of ham? How much would it cost using 2 ounces of ham?

  13. Problem Solving • If a mistake like this was made five days a week for 9 months (36 weeks) approximately how much additional cost would this be for the school year? • 5 days/week X 36 weeks/ year X $136.00 = $ 24,480.00

  14. Problem Solving: Food Shortage Recipe: Serving Size: 2/3 cup Yield: 100 servings or 4 gallons

  15. Problem Solving: Food Shortage What would happen if serving size is rounded to ¾ cup when served? Recipe: Serving Size: 2/3 cup Yield: 100 servings or 4 gallons

  16. Summary Portion control is important • Customer Satisfaction • Ensure USDA Reimbursable Meal Requirements • Controls Cost • Minimizes Waste • Decreases Amount of Leftovers • Facilitates Proper Forecasting • Increases Meal Participation

  17. Resource • National Food Service Management Institute - Basics at a Glance Poster/Handouts • www.olemiss.edu/depts/nfsmi/Information/Posters/basics/basics_at_a_glance.pdf

  18. For More Information… • DPI’s Child Nutrition Website http://fns.dpi.wi.gov/fns • Alliance for a Healthier Generation- Healthy Schools Program www.healthiergeneration.org/schoolmeals • Measuring Success with Standardized Recipes www.olemiss.edu/depts/nfsmi/Information/measuring-success.html • Building Quality Meals: Standardize Recipes and Portion Control http://nfsmi-web01.nfsmi.olemiss.edu/ResourceOverview.aspx?ID=43 • National Food Service Management Institute - Basics at a Glance www.olemiss.edu/depts/nfsmi/Information/basicsindex.html

  19. Thank you! DPI Non-Discrimination Statement: In accordance with Federal Law and U.S. Department of Agriculture policy, this institution is prohibited from discriminating on the basis of race, color, national origin, sex, age, or disability. To file a complaint of discrimination, write USDA, Director, Office of Adjudication, 1400 Independence Avenue, SW, Washington, D.C. 20250-9410 or call toll free (866) 632-9992 (Voice).  Individuals who are hearing impaired or have speech disabilities may contact USDA through the Federal Relay Service at (800) 877-8339; or (800) 845-6136 (Spanish).   USDA is an equal opportunity provider and employer.

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