Download Portion Control

Getting the Scoop on
Portion Control
Sysco Corporation
KEYS 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 control
4. Discuss tips for ensuring portion control
5. 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:
•
•
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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.
2.
3.
4.
Utilize standardized recipes
Quantify recipes based on current census
Purchase appropriate ingredients
Prepare ingredients and portion for
service according to recipe instructions
5. 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 recipe
2. 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
*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
Volume
obtained of an item with a
Measurements
density similar to water.
Weight
Measurements
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
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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%20Contr
ol%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:clinicalinservices&Itemid=381)
http://www.nfsmi.org/documentlibraryfiles/PDF/20071128010357.pdf
https://docs.alsde.edu/documents/53/Recipes.pdf