Portion Sizes And Food Groups - School Food Plan printable pdf download

Portion sizes

and food groups

Starchy foods

Fruit and Vegetables

This includes all breads, potatoes, rice, couscous, bulgur wheat, semolina, tapioca, maize, cornmeal,

This includes vegetables in all forms, including fresh, frozen, canned, dried and juiced, as well as

noodles and pasta, oats, millet, barley, buckwheat, rye, spelt, plantain, yam, sweet potato, and cassava.

pulses such as beans and lentils.

addition to any vegetables used as ingredients in composite dishes such as casseroles and stews. Potatoes are classed as a

starchy food and are not included in this food group.

Typical portion sizes (grams/mls/household measures) raw and cooked food

Primary

Secondary

Primary

Secondary

Food

Bread: includes white, wholemeal, granary,

Vegetables or mixed salad, salad bars

Raw

brown, wheatgerm, multigrain, potato bread,

1 small roll

1 large roll or sub roll

chapattis, plain baked naan, rotis, rolls, bagels,

Vegetables including peas, green beans,

Cooked

1 small or ½ large bagel

1 large bagel

pitta, wraps

1 small pitta

1 large pitta

broccoli, swede, turnip, leek, Brussels sprouts,

cabbage, spinach, spring greens

Potatoes or sweet potato: includes boiled mashed

Raw

Pulses include lentils, kidney beans, chick peas

Dried

Jacket and baked potatoes

Raw

Cooked

Other starchy root vegetables:

Raw

100-150g

Baked beans in tomato sauce

Cooked

90-100g

includes yam, plantain, cocoyam and cassava

Pasta and noodles: includes white and

Dried

Vegetable-based soup

Cooked

wholemeal spaghetti, noodles and pasta shapes

Rice: includes white and brown rice

Dried

Fruits

example, fruit-based desserts such as crumbles.

Other grains: includes couscous, bulgur wheat,

Dried

100-150g

Raw

bananas, peaches

Starchy foods where fat or oil has been added before or during the cooking process: include roast or

sautéed potatoes, chips, potato wedges, pre-prepared potato products, fried rice, bread, or noodles, hash browns, garlic

50-100g

Raw

1 fruit with skin

plums, apricots, kiwis

Potatoes cooked in oil or fat: includes roast

Raw

Small fruits, e.g. strawberries, raspberries, grapes

Raw

or sautéed potatoes, chips, potato wedges, other

10-15 fruits

Dried fruit, e.g. raisins, sultanas, apricots

Dried

Garlic bread

40g

Dried

½ - 1 tablespoon

1 tablespoon

1 slice

Bread with no added fat or oil must be available every day. All types of plain bread with no added fat or oil,

fruit crumble, fruit pie, fruit sponge, fruit cobbler, fruit jelly). Fruit used as decoration or jam added to a dessert

including brown, wholemeal, granary, white, mixtures of white and wholemeal, pitta, rolls, chapattis, naan, ciabatta,

does not count towards this standard.

and herb bread.

Fruit salad, fruit tinned in juice and stewed fruit

Note: Wholegrain (i.e. made with, or containing whole grain):

Based on average weight change of wholemeal and white spaghetti, pasta shapes and noodles

Based on average weight change of white and brown rice

Based on average weight change of chickpeas, kidney beans and green lentils

Portion Sizes And Food Groups - School Food Plan

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