Community Servings for Ethos
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Transcript of 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…• 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