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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: • • • • 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 • • • • • • • • • 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