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Community Servings for Ethos

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….

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Community Servings for Ethos

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  1. Community Servings for Ethos Providing optimal nutrition for an optimal life

  2. 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

  3. 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 fiberfor digestive and heart health and prevention of diabetes

  4. Meal Guidelines • Federal Regulations • Each meal provides 1/3 RDA • Meet nutritional needs of the elderly

  5. 3 oz. of fish has the thickness and length of a check book: Meat/Meat Alternate One serving of 2.5* – 3 oz. 3 oz. of chicken, beef, pork or turkey looks like a deck of cards:

  6. 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 tofu 1 oz. shredded cheese = about 2 Tablespoons or what would fill a 1 oz. shot glass

  7. Vegetables/Fruits Two servings of ½ cup each

  8. Bread/Bread Alternate One serving of 1 oz. OR ½ cup

  9. 1 Serving is equal to…

  10. Butter/Margarine Optional – 1 teaspoon

  11. Dessert One serving of ½ cup

  12. Milk One serving of 8 oz.

  13. Methods of Portion Control • Cutting • Measuring • Weighing • Counting

  14. Cutting – dividing food into uniform pieces before serving • Examples: • Lasagna • Pizza • Meatloaf • Cornbread • Jell-O • Sheet cakes • Brownies/bars

  15. 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

  16. Scoop or Spoodle– does it stick? Yes – use a scoop! No – use a spoodle! EXAMPLES Raw/steamed vegetables Fruit in juice Ground Meats Pasta EXAMPLES: • Mac & cheese • Rice • Mashed Potatoes • Oatmeal

  17. 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

  18. Counting - for multiple items per portion • When to use: • Meatballs • Meat patties • Sausages • Fish sticks • Fresh Fruit • Vegetable Sticks • Crackers • Rolls • Biscuits • Cookies

  19. Summary • Pay attention to portions for various types of foods. • Use proper serving utensils – sizes and types. • If you have questions, ask the chef!

  20. QUESTIONS?

  21. Sources • http://www.diabeticlivingonline.com/diet/portions/food-serving-sizes-guide/?page=1 • http://www.nfsmi.org/documentlibraryfiles/PDF/20100211045002.pdf

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