inStorebuyer - October 2012 - (Page 34)

health&nutrition HIGHLIGHTS ON HEALTHY LIVING Portion Control Is it a portion or a serving? Many consumers fall into the trap of erroneously assuming they are controlling their portions by having only one serving of a food or entrée. So when the Dietary Guidelines for Americans suggests six to 11 servings of whole grains per day, this does not mean six to 11 portions, regardless of size (think ½ c. of pasta rather than one huge bowl). Your bakery, deli or foodservice operation can help customers control their portion sizes by utilizing this serving-size cheatsheet from the National Heart, Lung and Blood Institute. Refer to it when creating serving sizes of your own offerings, or display it for your customers as a resource when they’re ordering foods — especially those that serve a specific number of people. JOANIE SPENCER Serving Size Reference Each item is one serving Grain Products 1c cereal flakes: fist 1 pancake: compact disc ½c cooked rice, pasta, or potato: ½ baseball 1 slice of bread: cassette tape ¼c of raisins: large egg 1 piece of cornbread: bar of soap Fruit & Vegetables 1c of salad greens: baseball 1 baked potato: fist 1 med. fruit: baseball ½c fresh fruit: ½baseball Dairy & Cheese 1½ oz. cheese: 2 slices of cheese or 4 stacked dice ½ c of ice cream: ½ baseball 1tsp butter or margarine: 1 dice Meat & Protein 3oz. meat, fish, poultry, or tofu: deck of cards 3oz. grilled/ baked fish: checkbook 2tbsp. peanut butter: ping pong ball Portion vs. Serving Source: National Heart, Lung and Blood Institute A “portion” can be thought of as the amount of a specific food you choose to eat for dinner, snack, or other eating occasion. Portions, of course can be bigger or smaller than the recommended food servings. A “serving” is a unit of measure used to describe the amount of food recommended from each food group. It is the amount of food listed on the Nutrition Facts panel on packaged food or the amount of food recommended in the Food Guide Pyramid and the Dietary Guidelines for Americans. Source: National Heart, Lung and Blood Institute | 34 | inStorebuyer | October 2012 |

Table of Contents for the Digital Edition of inStorebuyer - October 2012

inStorebuyer - October 2012
Editor's Note - Lessons from the Road
Table of Contents
Front Line News - Kroger Unveils Simple Truth Brand
Walmart Teaches Healthy Habits
The Safeway Foundation Airs Cancer Awareness PSA
Food Service Retail - The New Family Mealtime
Baking & Decorating - Breakfast on the Run
Bakery Development - Donut Growth
Deli Development - Deli Meats Grow Dollars, Lose Volume
The Fun Zone
Know Your Loyal Customers
Packaging Innovation - Tackling Food Tampering
Package to Show
Health & Nutrition - Portion Control
Cheese Corner - Spreadable Cheese
Product Trends
Product Showcase
Marketplace Network

inStorebuyer - October 2012