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