| The purpose of portion control is to make sure portion’s are within
the meal plan. |
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| Food groups are lists of approximate equivalents, and it is also acceptable
to have portions vary somewhat. That is, if it is a shallow or a heaped
measure it is not likely to matter much, but it is helpful that it be done
as often as possible. |
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| The goal is to be able to portion “by eye”. It is obviously
not possible to weigh and measure all foods on an ongoing basis. |
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| How Can One Learn To Measure By Eye |
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| For 2 consecutive days, measure all foods eaten. Use standard measuring
utensils, measuring spoons, measuring cups, and a small spring scale. These
items can often be obtained at minimal cost in most general retail stores. |
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| On the third day, portion your foods “by eye” referring to
your meal plan. Then measure the same food you portioned “by eye”
using your measuring utensils. |
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| If the food you portioned “by eye” is about the same as the
standard measure, you are ready to control portions without measuring. |
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