Portion Photos of Popular Foods - 2nd Edition
Catharine Powers, MS, RDN, LD
Mary Abbott Hess, LHD, MS, RDN, LD, FAND
This book of food models for dietitians contains actual-size, full color photographs of more than 100 of the most frequently consumed foods. This book is a versatile tool for group or individual instruction, nutrition assessment and counseling. Spiral-bound, with laminated pages, this tool shows popular foods in three different portion sizes.
The updated classic, Portion Photos of Popular Food, 2nd edition, is a convenient and versatile tool for group or individual instruction in classes, hospitals, clinics, outpatient counseling facilities and wellness centers. This book of food models is an invaluable tool for researchers or dietitians conducting food assessments and histories.
Actual-size, full color photographs of more than 100 of the most frequently consumed foods in the US are presented in three portion sizes with only one food per page. Multiple serving sizes allow clients to identify actual sizes of their food choices and to recognize appropriate portions.
A handy, cost effective alternative to food models, this sturdy, fully-laminated, spiral-bound hardcover book also includes photos of standard food measuring equipment and common household dinnerware. Tables of portions shown in volume or measure and weight in grams are included.
“Using the Hess and Powers book depicting serving size portions is without a doubt the single most in-demand resource nutrition educators ask for when planning and delivering both individual and group presentations. Once the educator shows the pictures, the learner conceptualizes real-life amounts of foods (so beautifully shown) he or she starts to talk in portion-size words and looks back over the text many times to ascertain the next discussed food item. It is so appealing: I use it for many of my general nutrition classes as well as a resource for my senior nutrition students here at the university. What a remarkable achievement!”
Doris Derelian, PhD, JD, RDN, FADA/FAND
Professor, Food Science and Nutrition
California Polytechnic State University
San Luis Obispo, CA 93407
“Managing carbohydrate intake is critical in the care of diabetes. This book is a terrific tool to help people with diabetes learn about carbohydrate foods and portion sizes! It is engaging and helps create a discussion about food choices and the pleasure of eating.”
Maggie Powers, PhD, RD, CDE
International Diabetes Center at Park Nicollet
“We use this book for all research where we need accurate food portions from participants. It is more mobile than food models and has so many foods! Our research is better because of this book.”
Karen Chapman-Novakofski, RD, LDN, PhD
Department of Food Science and Human Nutrition
Division of Nutritional Sciences
Department of Internal Medicine
University of Illinois Extension
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Instructor materials are available for Essentials of Nutrition for Chefs. If your program has adopted this text, you may request access to these materials.