Getting the Scoop on Portion Control

Sysco CorporationKEYS Inservice Program

Outline

• Learning Objectives• Key Concepts

1. Portion control aids in eliminating the guess work from purchasing to service

2. Standardized recipes provide a guide for practicing portion control

3. It is essential to always use the correct portion control tool

• Questions

Learning Objectives

• After completing this program, participants will be able to:

1. Understand the importance of portion control

2. Define standardized recipes and discuss advantages and benefits relative to portion control

3. Identify tools used in portion control4. Discuss tips for ensuring portion control5. Understand the necessity of portion

control throughout the flow of food

What is Portion Control?

• A practice that results in a standardized serving of food to ensure equal cost, caloric content, and nutritional value– Instructions outlined in standardized recipes provide

the guide for practicing portion control

– Standardized recipe:• Developed under controlled conditions • Ensures the correct proportion of ingredients• Standardizes procedures for cooking• Standardizes yield, regardless of who prepared it or where it is prepared

Standardized Recipes

• Advantages:

– Consistent amount of product prepared

– Consistent taste and appearance

– Consistent nutrient content

– Efficient purchasing procedures

– Inventory control

– Labor cost control

Reasons for Portion Control

• Increase resident confidence• Meet dietary guidelines and nutritional

recommendations• Manage food costs• Eliminate food waste• Provide purchasing guide• Minimize underproduction

Increase Resident Confidence

1. Every resident receives a uniform portion

2. Residents receive the portion which meets their dietary needs

3. Consistent tray accuracy is an important factor in resident satisfaction and quality of life

Meet Dietary Guidelines

• Tray inaccuracy may result in citations from regulatory agencies

• Standard portion sizes allow for: – Accurate monitoring of caloric and nutrient

content of menu items• Especially important for patients prescribed

therapeutic diets that involve nutrient restrictions or aid in weight control

Ensuring Tray Accuracy

1. Do not hesitate to seek clarification from your manager regarding a resident’s diet order

2. Carefully read and understand the menu- Provide portions as noted in the recipe

3. Use the appropriate size utensil to portion

4. Be familiar with various diet orders- Understand their importance to resident

medical outcomes

Manage Food Costs

Using a standardized recipe allows for:

1. Yields of a known number of portions to be obtained

2. Precise determinations of ingredient and meal costs

3. Accurate forecasts of budgetary expenses

Eliminate Food Waste

• Serving deficient portions may result in leftover food in the kitchen

• Serving excessive portions may result in leftover food on resident plates

Provide a Guide for Purchasing

• Employing portion control strategies simplifies the ordering process:

1. Utilize standardized recipes 2. Quantify recipes based on current census3. Purchase appropriate ingredients4. Prepare ingredients and portion for

service according to recipe instructions5. Yield appropriate number of portions to

serve census

Minimize Underproduction

• Portions prepared for service should equal portions planned for production

• Control quantities throughout the flow of food

• Determine the number of portions intended per pan, pot, or sheet before service

Understanding a Standardized Recipe: Portion Control Throughout the Flow of Food

• Accuracy is key:1. Portioning ingredients for a regular

scratch recipe2. Obtaining proper yields

• Standardized recipes provide all the information necessary to succeed when serving portion controlled meals:

• Quantities• Units of measure• Yields• Serving utensils• Portion Sizes

Understanding a Standardized Recipe: Portion Size vs. Edible Portion Weight

1. 2 oz refers to amount of edible protein served (i.e., chicken)

2. 8 oz refers to weight of entire portion served (i.e., pasta, chicken, vegetables, etc.

Food Costs

• Protein is the most expensive item of a meal– Portions must be weighed consistently and

precisely

• Variability and discrepancy in portions of starches, vegetables, etc. can translate into:– Lost revenue over time

Portion Control Tips

• Eyeballing portions will likely lead to:– Inaccuracies– Differences in taste and quality– Differences in yield– Changes in nutrient content

• Use the serving utensil designated by the recipe to portion food items and ensure proper yields

Scenario: Inaccurate Portion Control

• Recipe yields 50 ½ cup portions

• Employee serves ¾ cup portions

Consequences: Inaccurate Portion Control

• Financial outcomes:– Food shortage– Increased costs

• Medical outcomes– Nutrient restrictions of therapeutic diets

exceeded• Examples:

– Unintentional weight gain– Excess sodium intake

• Serving a meal, as specified by the diet order, is just as important as administering medication correctly

Serving Utensils

• Many serve as portion control tools to ensure proper weights or volumes of items are served

• Examples: Numbered scoops or ladles of known measures

• Scoop number is related to the number of scoops in one quart

– #8 scoop: 8, ½ cup portions per quart• Ladles are labeled with capacity for fluid ounces

– Fluid ounces are a volume measure, not a weight measure

Incorrect Portioning Tools

• Any tool that does not allow for accurate portioning

– Examples:• Gloved hand• Slotted spoon• Tongs

Portion Sizes Yielded from Serving Utensils

Weight Measurements

*Notes: • The weight, in ounces,

yielded from numbered scoops may vary depending on the density of the item.

• The weight measurements shown represent the ounces obtained of an item with a density similar to water.

VolumeMeasurements

Density: Weight and Volume

Density: Mass per unit of volume

• Whipped Cream vs. Mashed Potatoes- #8 scoop of each item has an

equal volume- #8 scoop of mashed potatoes (76 g/cup) has a greater mass (greater weight) than #8 scoop of whipped cream (60 g/cup) because mashed potatoes are a denser food

Summary

• Portion control is important for:

– Increasing resident confidence

– Meeting dietary guidelines

– Managing food costs

– Eliminating food waste

– Providing a purchasing guide

– Minimizing underproduction

Questions?

Thank you for your participation!

Please refer to the related optional activities and multiple choice post-test, provided by

your instructor, to reinforce concepts addressed in this presentation.

Created by: Samantha Thompson, University of Houston Dietetic Intern, 2010

References

• http://www.healthychildrenhealthyfutures.org/parentguidedownload.htm)• http://www.dictionary.com• http://www.dmaonline.org/Resources/DMAResources/standard06.shtml• C:\Documents and Settings\stho1372\Desktop\Iowa Dept of Ed Portion

Control.mht• http://www.fns.usda.gov/tn/resources/quicksteps_scoop.pdf• http://healthymeals.nal.usda.gov/hsmrs/Menu%20Planning%20Guidance

%20for%20School%20Nutrition%20Programs/Using%20Portion%20Control%20in%20School%20Nutrition%20Programs.pdf

• http://www.rd411.com/index.php?option=com_content&view=article&id=259:tray-accuracy-and-portion-control&catid=113:clinical-inservices&Itemid=381)

• http://www.nfsmi.org/documentlibraryfiles/PDF/20071128010357.pdf• https://docs.alsde.edu/documents/53/Recipes.pdf