FOOD PORTION CONTROL

 

POLICY STATEMENT.

The Division of Veterans Healthcare Services (DVHS) requires each of the New Jersey Veterans Memorial Homes (VMH) to establish a dietary/nutritional meal service program that practices portion control in meal services, ensuring VMH residents receive the correct serving size/portion, and minimizing the waste of prepared food products.

PURPOSE.

This policy and procedure shall serve to ensure that VMH residents are provided a dietary service that practices portion control to ensure residents receive the correct serving size, while minimizing the waste of food products.

PROCEDURE.

  1. New Jersey Veterans Memorial Homes

    1. The New Jersey Veterans Memorial Homes shall establish protocols that assure portion control practices in meal services, serving the correct portion of a food product/item, thereby ensuring the dietary and nutritional needs of VMH residents are met, while minimizing the waste of food products.

  2. Food Services Department

    1. Will standardized menu for portion size of items on the menu.

    2. Will ensure portion equipment/utensils are available during meals.

      1. Serving sizes of foods for clients on diabetic/reducing diets must be carefully monitored.

EQUIPMENT

SCOOP NO.

MEASURE

OZ.

8

1/2cup

4

10

2/5 cup

3 1/4

12

1/3 cup

2 2/3

16

1/4 cup

2

20

3 1/5 teaspoon

1 1/2

24

2 2/3 teaspoon

1 1/3

30

2 1/5 teaspoon

1

40

1 3/5 teaspoon

4/5

LADLES

1 oz. (Tablespoon)

Sauce

2 oz. (1/4 cup)

Gravies

4 oz. (1/2 cup)

Pudding

6 oz. (3/4 cup)

Soup

 

Revised:   July 2005
Revised:   July 2007
Revised:   August 2009_

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