Nutrition Assessment, Monitoring and Surveillance

Using the

USDA Food Models for Estimating Portions

July 2007

U.S. Department of Agriculture Agricultural Research Service

Beltsville Human Nutrition Research Center Food Surveys Research Group

10300 Baltimore Avenue BARC-West, Building 005, Room 102

Beltsville, Maryland 20705-2350 http://www.ars.usda.gov/ba/bhnrc/fsrg

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Disclaimers The use of trade, firm, or corporation names in this publication is for the information and convenience of the reader. Such use does not constitute an official endorsement or approval by the U.S. Department of Agriculture or the Agricultural Research Service of any product or service to the exclusion of others that may be suitable. The U.S. Department of Agriculture (USDA) prohibits discrimination in all its programs and activities on the basis of race, color, national origin, age, disability, and where applicable, sex, marital status, familial status, parental status, religion, sexual orientation, genetic information, political beliefs, reprisal, or because all or a part of an individual's income is derived from any public assistance program. (Not all prohibited bases apply to all programs.) Persons with disabilities who require alternative means for communication of program information (Braille, large print, audiotape, etc.) should contact USDA's TARGET Center at (202) 720-2600 (voice and TDD). To file a complaint of discrimination write to USDA, Director, Office of Civil Rights, 1400 Independence Avenue, S.W., Washington, D.C. 20250-9410 or call (800) 795-3272 (voice) or (202) 720-6382 (TDD). USDA is an equal opportunity provider and employer.

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Using the USDA Food Models for Estimating Portions I. Introduction............................................................................................................................. 5 II. Using the USDA Food Models for Estimating Portions......................................................... 7

A. Which model for which food? ............................................................................................ 8 B. Directions for using each type of model ............................................................................. 9

1. Glasses .......................................................................................................................... 10 2. Mugs ............................................................................................................................. 11 3. Bowls ............................................................................................................................ 12 4. Mounds ......................................................................................................................... 13 5. Circles ........................................................................................................................... 14 6. Thickness blocks........................................................................................................... 16 7. Grid ............................................................................................................................... 17 8. Wedges.......................................................................................................................... 18

C. Reference tables ................................................................................................................ 21 Table 1. Models, Typical Foods, and How to Use Model and Convert to Volume and/or Weight................................................................................................................................... 22 Table 2. Volumes of Glasses, Mugs, and Bowls .................................................................. 26 Table 3. Volumes of Mounds................................................................................................ 26 Table 4. Measurements for Circles, Wedges, Grid, and Thickness Blocks.......................... 27 Table 5. Eleven Examples of Calculating Weights From Volumes or Dimensions of Models ............................................................................................................................................... 28 Table 6. Household Measurements and Equivalents ............................................................ 32 Table 7. Formulas for Area and Volume .............................................................................. 32

III. Printing and Assembling the Model Booklet........................................................................ 33 A. Materials for 1-sided printing and assembly..................................................................... 34 B. Printing instructions .......................................................................................................... 35 C. Copying instructions ......................................................................................................... 35 D. Checking model dimensions ............................................................................................. 36

Table 8. Reference Dimensions for Models and Where to Measure .................................... 36 E. How to assemble a booklet of the USDA Food Models for Estimating Portions............. 37

IV. Files for Printing Models and Booklet Pages ....................................................................... 41 A. One file (all models, cover page, table of contents, tab inserts, and arrows) ................... 41 B. Nine individual files for specific models .......................................................................... 41

V. References............................................................................................................................. 43 VI. Abbreviations and Acronyms ............................................................................................... 45 VII. Suggested Citations............................................................................................................... 46 VIII. Contact .................................................................................................................................. 46

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I. Introduction The USDA Food Models for Estimating Portions, developed by USDA’s Food Surveys Research Group (FSRG), are a set of 30 drawings that can help people estimate amounts of foods and beverages they have consumed. The drawings, often referred to as two-dimensional (2-D) models, include life-size representations of typical glasses, mugs, and bowls, as well as mounded shapes, circles, thickness blocks, a grid, and two wedges. This document describes the models and provides instructions for printing, assembling, and using the drawings.

The USDA Food Models for Estimating Portions grew out of one of the measurement aids used with USDA's Automated Multiple-Pass Method (AMPM) for the 24-hour dietary recall (1-5). The AMPM is used in the Federal government’s nationwide food consumption surveys, such as What We Eat in America (WWEIA), the dietary interview component of the National Health and Nutrition Examination Survey (NHANES) (6), as well as in other research requiring collection of food intake data.

In WWEIA, one of the measurement aids available to help survey participants estimate the amounts of foods and beverages they have consumed is the USDA Food Model Booklet (7-11). Respondents may also report how much they ate or drank using household measuring cups or spoons, weights taken directly from the labels of packaged foods, or other aids.

In response to numerous requests for the USDA Food Model Booklet, FSRG adapted1 it slightly to create the USDA Food Models for Estimating Portions. Online release of the USDA Food Models for Estimating Portions is a broad-based and cost effective means for making the models available for use by nutrition educators, consumers, and researchers.

This document is designed to address the only major difference between the USDA Food Model Booklet and the USDA Food Models for Estimating Portions – namely, the difference between the contexts in which they are used. The USDA Food Model Booklet is designed to be used with the fully computerized AMPM. In that context, the respondent's estimates based on the food models are automatically converted into amounts in grams.

Because the USDA Food Models for Estimating Portions are designed to be used outside the context of the AMPM, it is necessary for the user to know how to convert the chosen model into the amount of food or beverage consumed. Section II of this document provides guidance on using the models to estimate portions and determine food amounts.

Section III contains instructions on printing and assembling the USDA Food Models for Portion Estimation from the files listed in section IV. References are in section V, abbreviations and acronyms in section VI, suggested citations for this document and the USDA Food Models for Portion Estimation in section VII, and contact information in section VIII.

1 Adaptations include those necessary to enable printing on letter-sized printer paper and omission of a limited number of survey-specific details.

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II. Using the USDA Food Models for Estimating Portions This section contains various types of information you need in order to use the food models effectively.

• Section A outlines which model to use for a certain kind of food or beverage.

• Sections B and C provide information on how to use the models to estimate portions and then convert model information to volumes or other measures that correspond to what is available in your food and nutrient database. In section B, the information is arranged model by model. In section C, each table contains a single type of information.

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A. Which model for which food? The respondent may choose among various ways of estimating the size of the portion eaten. As mentioned earlier, respondents may report how much they ate or drank using the USDA Food Models for Estimating Portions or other aids, such as household measuring cups and spoons or weights taken directly from the labels of packaged foods.

Suggested models to use for specified types of foods and beverages are listed below. Using the recommended models may help you estimate a food amount using a model that is likely to match portion information available in the database. Some foods may be estimated using more than one type of model. For example, pasta may be estimated using bowls or mounds, and soup may be estimated using bowls or mugs. Familiarity with the portion information in your database will also help enable you to make appropriate choices among models.

Juice Milk Soft drinks Water

Glasses

Cocoa Coffee Tea

Mugs

Cereal Popcorn Soup Stew

Bowls

Butter Casseroles Catsup Margarine Mayonnaise Pasta Rice Vegetables

Mounds

Biscuits Flat breads Individual pizzas Meat patties Pancakes Sausage patties Tortillas Waffles

Circles

Boneless meat Brownies Cake Cornbread Lasagna Meatloaf Pizza

Grid

Cake Quiche Pie

Small wedge

Pizza slices Large wedge

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B. Directions for using each type of model Each of the following sections provides detailed instructions on how to estimate food quantities using a specific type of food model.

1. Glasses 2. Mugs 3. Bowls 4. Mounds 5. Circles 6. Thickness blocks 7. Grid 8. Wedges

For the glasses, mugs, bowls, and mounds, volume measurements are provided for each model and its marking. For the circles, thickness blocks, grid, and wedges, the dimensions associated with each type of marking are provided. For some foods, this basic information will be enough to permit you to find the weight of the food. For other foods, it will be necessary to convert dimensions into volumes before proceeding to convert volumes to weights. The instructions for each type of model are designed to cover various situations that may occur. However, some of the listed steps will not be necessary for every food.

At least one example is given for determining the weight of a food portion estimated with each type of model. The examples show the steps necessary for finding the weight of the specified food.

Directions for conversions to weights refer to the FNDDS, which is the acronym for the USDA Food and Nutrient Database for Dietary Studies (12), an electronic database of foods, their nutrient values, and weights for typical food portions. It is available from www.ars.usda.gov/ba/bhnrc/fsrg. Other sources of data on the weight of foods may be substituted.

In the FNDDS, the availability of weights for specific types of measures (for example, cups, teaspoons, surface inches2, or cubic inches) varies among foods. For that reason, it is necessary to consult the database in order to know whether additional calculations are needed.

2 In the FNDDS, 1 "surface inch" equals 1 square inch of surface area.

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1. Glasses

Used for: Beverages such as juice, milk, soft drinks, and water. Pages: 3 - 5 Model numbers: G1 - G8

Markings: Colored lines and letters represent different amounts. Volume equivalents for each model:

Filled up to line... Filled to

the top A B C D Model

---------- Fluid ounces (fl oz) ---------

G1 6 5 3.5 1.5 --

G2 12 10.5 8 5 2.5

G3 16 14.5 10.5 7 3.5

G4 8 6.5 4 2.5 1

G5 20 17.5 11.5 7 3

G6 32 29 20.5 12.5 5.5

G7 12 11 7.5 4 --

G8 8.5 7 5 2.5 0.5

How to use model: Indicate amount from the bottom of the drawing up to the appropriate line, or to the top.

How to determine volume and weight:

1) Find volume by selecting fluid ounces from table above (or table 2). 2) Determine the weight of the volume:

a) Find weight of a fluid ounce of the food in FNDDS. b) Multiply number of fluid ounces found in step 1 by the weight of a

fluid ounce of the food.

Milk, using model G1, line A Find volume of model: G1, line A = 5 fl oz Find weight of milk in FNDDS: 1 fl oz = 30.5 gm

Example using glass:

Calculate weight of food portion: 5 fl oz x 30.5 gm/fl oz = 152.5 gm

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2. Mugs

Used for: Beverages such as cocoa, coffee, and tea. Page: 6 Model numbers: MG1 - MG3 Markings: Colored lines and letters represent different amounts. Volume equivalents for each model:

Filled up to line... Filled to

the top A B C D Model

------- Fluid ounces (fl oz) -------

MG1 8 6.5 4 2 --

MG2 10 8.5 6 4 2

MG3 14 12 9 6 3

How to use model: Indicate amount from the bottom of the drawing up to the appropriate line, or to the top.

How to determine volume and weight:

1) Find volume by selecting fluid ounces from table above (or table 2). 2) Determine the weight of the volume:

a) Find weight of a fluid ounce of the food in FNDDS. b) Multiply number of fluid ounces found in step 1 by the weight of a

fluid ounce of the food.

Coffee, using model MG3, line A Find volume of model: MG3, line A = 12 fl oz Find weight of coffee in FNDDS: 1 fl oz = 29.6 gm

Example using mug:

Calculate weight of food portion: 12 fl oz x 29.6 gm/fl oz = 355.2 gm

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3. Bowls

Used for: Foods in bowls such as cereal, popcorn, soup, and stew. Pages: 7 - 9 Model numbers: B1 - B4 Markings: Colored lines and letters represent different amounts. Volume equivalents for each model:

Filled up to line... Filled to

the top A B C D Model

---------- Fluid ounces (fl oz) ---------

B1 8.5 7 4.5 3 --

B2 12 10.5 6 2.5 --

B3 16 14.5 8.5 3.5 --

B4 32 26.5 17.5 9 3

How to use model: Indicate amount from the bottom of the drawing up to the appropriate line, or to the top.

How to determine volume and weight:

1) Find volume by selecting fluid ounces from table above (or table 2). 2) Determine the weight of the volume:

a) Find weight of a fluid ounce of the food in FNDDS. b) Multiply number of fluid ounces found in step 1 by the weight of a

fluid ounce of the food.

Tomato soup, using model B3, line A Find volume of model: B3, line A = 14.5 fl oz Find weight of tomato soup in FNDDS:

1 cup (8 fl oz) = 244 gm

Example using bowl:

Calculate weight of food portion: 14.5 fl oz x 244 gm/8 fl oz = 442.2 gm

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4. Mounds

Used for:

Foods in mounds such as butter, casseroles, catsup, margarine, mayonnaise, pasta, rice, and vegetables.

Pages: 10 - 13 Model numbers: M1 - M2 (small mounds on a knife; pats)

M3 - M9 (larger mounds) Household measure equivalents for each model:

Table 6 lists additional equivalencies for some of these measures.

Model Volume Model Volume

M1 1 teaspoon M6 3/4 cup

M2 2 teaspoons M7 1 cup

M3 1 tablespoon M8 1-1/2 cups

M4 1/4 cup M9 2 cups

M5 1/2 cup

How to use model:

For spreads like butter, visualize your food on a knife. For larger amounts of food, visualize your food on a plate. Use part of a mound, a single mound, or more than one mound to describe the food amount.

How to determine volume and weight:

1) Find volume using the table above (or table 3) to determine the number of cups, teaspoons, or tablespoons.

2) Determine the weight of the volume: a) Find corresponding weight in FNDDS. b) Multiply number of cups, tablespoons, or teaspoons by the corresponding

weight.

Mashed potatoes, using model M6 Find volume of model: M6 = 3/4 cup Find weight of mashed potatoes in FNDDS: 1 cup = 210 gm

Example using mound:

Calculate weight of food portion: 3/4 cup x 210 gm/cup = 157.5 gm

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5. Circles

Used for: Round foods such as biscuits, flat breads, individual pizzas, meat patties, pancakes, sausage patties, tortillas, and waffles.

Page: 14 Model numbers: C1 - C8 Diameter of model:

Number of each circle equals the diameter (d) in inches ("). For example, C1=1", C2=2", etc. (Full list is in table 4.)

How to use model:

1) Use any circle (or a size in between two circles) to identify the diameter of your round food. Fractions may be used if the size of a food falls between two circles. For example, if the size of your food falls halfway between C1 and C2, then your food is 1-1/2" in diameter.

2) Use a ruler or the thickness block models to determine the thickness or height (H) of your food portion. This measurement is necessary only for foods with a cubic inch weight in the database. (See table 4 for heights of thickness block models.)

How to determine volume and/or weight:

1) To determine the weight of your food, consult FNDDS. It may include the weight for the specific diameter (e.g., 7" tortilla = 39 grams). If not, proceed to steps 2 through 4.

2) Determine the radius (r) of your food according to the formula r = d/2

3) If FNDDS includes the weight for a cubic inch (e.g., biscuits, meats), calculate as in (a). If FNDDS only includes a weight for a surface inch (e.g., flat breads, pizza, pancakes, tortillas, waffles), calculate as in (b): a) Cubic inch – Calculate volume of the food portion using the formula

Volume (cubic inches) = π r2 H b) Surface inch3 – Calculate the surface area of the circle using the formula

Surface area (square inches) = π r2 4) Multiply the number of cubic inches or surface inches by the corresponding

weight for the food.

Tortilla, using model C7 Find diameter of model in table 4: C7 = 7" diameter

Example 1 using circle:

Find weight of tortilla in FNDDS: 7" diameter tortilla = 39 gm

3 1 surface inch = 1 square inch of surface area.

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Beef patty, using C4 and T6 Find dimensions of models in table 4: d = C4 = 4" H = T6 = 3/4" Find weight of beef patty in FNDDS: 1 cubic inch (cu in) = 15 gm Determine weight of food portion – Use formula 2 from table 7: π r² H Find radius using formula 3 from table 7: r = d/2

r = 4" ) 2 = 2" Calculate volume (cubic inches): 3.1416 x (2")² x 3/4" = 9.4 cu in

Example 2 using circle:

Calculate weight: 9.4 cu in x 15 gm/cu in = 141 gm Waffle, using C6 Find dimensions of models in table 4: d = C6 = 6" Find weight of waffle in FNDDS: 1 surface inch (sq in) = 2.5 gm Determine weight of food portion – Use formula 1 from table 7: π r² Find radius using formula 3 from table 7: r = d/2

r = 6" ) 2 = 3" Calculate surface area (square inches): 3.1416 x (3")2 = 28.3 sq in

Example 3 using circle:

Calculate weight: 28.3 sq in x 2.5 gm/sq in = 70.8 gm

Example 1 above shows calculations for a circular food with a weight in the FNDDS for a portion with a specific diameter. Example 2 shows calculations for a food with a weight in the FNDDS for cubic inches. Example 3 shows calculations for a food with a surface inch weight in the FNDDS.

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6. Thickness blocks

Used for: Estimating height or thickness of foods. Page: 15 Model numbers:

T1 - T12

Height of model:

Heights (except for T1) are labeled in inches (") and increase by 1/8" increments, ranging from 1/8" for T1 to 1-1/2" for T12. (Full list in table 4.)

How to use model:

Use these blocks in conjunction with the circles, grid, and wedges when a height is needed.

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7. Grid

Used for: Square and rectangular foods such as boneless meat, brownies, cake, cornbread, lasagna, meatloaf, and pizza.

Page: 16 Model dimensions and markings:

Numbers along length and width of the grid represent inches ("), to a maximum of 5" on each side. Major lines mark 1" intervals. Short lines mark 1/2" intervals.

How to use model: 1) Imagine your food placed in the corner by the star. Use the numbers on the sides of the grid to describe the length (L) and width (W) of your food in inches.

2) Use a ruler or the thickness block models to determine the thickness or height (H) of your food portion. This measurement is necessary only for foods with a cubic inch weight in the database. (See table 4 for heights of thickness block models.)

How to determine volume and/or weight:

1) To determine the weight of your food, consult FNDDS. Often FNDDS provides weights for common portion dimensions (L and W). If the weight you need is not provided, proceed to steps 2 and 3.

2) If FNDDS has the weight for a cubic inch (e.g., brownies, cake, meat), calculate as in (a). If FNDDS only includes a weight for a surface inch (e.g., pizza), calculate as in (b): a) Cubic inch – Calculate volume of the food portion using the following

formula: Volume (cubic inches) = L" x W" x H"

b) Surface inch4 – Calculate the surface area of your rectangular food using the following formula: Surface area (square inches) = L" x W"

3) Multiply the number of surface inches or cubic inches by the corresponding weight for the food.

Brownie, using grid (3 by 3) and T6 Find dimensions in table 4: L = 3", W = 3", H = T6 = 3/4" Find weight of brownie in FNDDS: 1 cubic inch (cu in) = 9.9 gm Determine weight of food portion – Use formula 5 from table 7: L x W x H Calculate volume (cubic inches): 3" x 3" x 3/4" = 6.8 cu in

Example using grid:

Calculate weight: 6.8 cu in x 9.9 gm/cu in = 67.3 gm

4 1 surface inch = 1 square inch of surface area.

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8. Wedges

Used for: Triangular, wedge-shaped, or pie-shaped foods (usually cut out of a larger circular food). Use small wedge for cake, pie, or quiche. Use large wedge for pizza slices.

Pages: 17-18 Model dimensions and markings:

The small and large wedges have a similar format. Numbers along the horizontal baseline represent inches ("). The small wedge has markings from 4" to 5" and the large wedge has markings from 5" to 8". Letters along arcs represent fractions of a circle, as listed below:

Wedge letter

Fraction of circle

Wedge letter

Fraction of circle

A 1/32 E 1/8

B 1/16 F 1/7

C 1/12 G 1/6

D 1/10 H 1/4 How to use model:

1) Imagine the tip of your food in the corner by the star. 2) Find the number on the baseline that is closest to the length of your food. Record the

baseline number. This is the radius (r) of a circle in inches. 3) Following the direction indicated by the counter-clockwise arrows on the right side of the

model, move a straight-edged object (such as the arrow included in the model booklet, a ruler, or your hand) up the arc until the space between the arrow and the baseline looks like the size of your food portion. Record the letter closest to the arrow.

4) Use a ruler or the thickness block models to determine the thickness or height (H) of your food portion. This measurement is necessary only for foods with a cubic inch weight in the database. (See table 4 for heights of thickness block models.)

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How to determine volume and/or weight:

1) Multiply the wedge number (radius) by 2 to determine the diameter of the circle (d = 2r). Use the preceding table (or table 4) to find the fraction of a circle represented by the wedge letter. For example, a slice of pizza with the arrow pointing to E and a baseline of 8 is 1/8th of a 16" pizza.

2) To determine the weight of your food, consult FNDDS. Sometimes FNDDS provides a weight for a specific fraction of a circular food with a given diameter (e.g., 1/8 of a 12" pizza). More often, FNDDS provides a weight for a whole circular food with a given diameter. In that case, multiply the weight of the whole food by your fraction of a circle to find the weight of your portion. If FNDDS does not provide either of those types of weight, proceed to steps 3 and 4.

3) If FNDDS includes the weight for a cubic inch (e.g., cake, quiche), calculate as in (a). If FNDDS only includes a weight for a surface inch (e.g., pie, pizza), calculate as in (b): a) Cubic inch – Calculate volume of the food portion using the formula

Volume (cubic inches) = π r2 H b) Surface inch5 – Calculate the surface area of the circle using the formula

Surface area (square inches) = π r2 4) Multiply the number of surface inches or cubic inches by the corresponding weight for

the food.

Cheese pizza, using Wedge (7, E) Find dimensions in table 4: r = wedge number = 7" fraction of circle = E = 1/8 Derive diameter using formula 3 from table 7: d = 2r = 2 x 7" = 14" Find weight of cheese pizza in FNDDS: 14" pizza = 800 gm

Example 1 using wedge:

Calculate weight of fraction of the whole: 1/8 of 14" pizza = 1/8 x 800 gm = 100 gm

5 1 surface inch = 1 square inch of surface area.

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Chocolate cake, using Wedge (5, D) and ruler (2") Find dimensions in table 4: r = wedge number = 5" fraction of circle = D = 1/10 Find weight of chocolate cake in FNDDS: 1 cubic inch = 6.8 gm Determine weight of food portion – Use formula 7 from table 7: π r² H x (fraction of circle) Use height measured with ruler: H = 2" Calculate volume (cubic inches): 3.1416 x (5")² x 2" x 1/10 = 15.7 cu in

Example 2 using wedge:

Calculate weight: 15.7 cu in x 6.8 gm/cu in = 106.8 gm

Strawberry pie, using Wedge (5, E)

Find dimensions in table 4: r = wedge number = 5"

fraction of circle = E = 1/8

Find weight of strawberry pie in FNDDS: 1 surface inch (sq in) = 21.1 gm

Determine weight of food portion –

Use formula 6 from table 7: π r² x (fraction of circle)

Calculate surface area (square inches): 3.1416 x (5")2 x 1/8 = 9.8 sq in

Example 3

Calculate weight: 9.8 sq in x 21.1 gm/sq in = 206.8 gm

Example 1 above shows how to use wedge information to find the fraction of a circular food for which the FNDDS has the weight of the whole circle. Example 2 shows how to use wedge information along with ruler or thickness-block information for a food with a cubic inch weight in the FNDDS. Example 3 shows calculations for a food with a surface inch weight in the FNDDS.

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C. Reference tables This section contains tables that present reference information for all applicable models:

Table 1. Models, Typical Foods, and How to Use Model and Convert to Volume and/or Weight

Table 2. Volumes of Glasses, Mugs, and Bowls (in fluid ounces) Table 3. Volumes of Mounds (in household measures) Table 4. Measurements for Circles, Wedges, Grid, and Thickness Blocks Table 5. Eleven Examples of Calculating Weights From Volumes or Dimensions of Models Table 6. Household Measurements and Equivalents Table 7. Formulas for Area and Volume

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Table 1. Models, Typical Foods, and How to Use Model and Convert to Volume and/or Weight

Models Typical foods Instructions to estimate portions and determine weights Glasses

Juice Milk Soft drinks Water

Mugs Cocoa Coffee Tea

Bowls Cereal Popcorn Soup Stew

1) Indicate amount from the bottom of the drawing up to the appropriate line, or to the top.

2) Find volume by selecting fluid ounces from Table 2. 3) Determine the weight of the volume:

a) Find weight of a fluid ounce of the food in FNDDS*. b) Multiply number of fluid ounces found in step 2 by the weight

of a fluid ounce of the food.

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Models Typical foods Instructions to estimate portions and determine weights Mounds Butter

Casseroles Catsup Margarine Mayonnaise Pasta Rice Vegetables

1) Use part of a mound, a single mound, or more than one mound to describe the amount of a food.

2) Find volume using Table 3 to determine the number of cups, teaspoons, or tablespoons.

3) Determine the weight of the volume: a) Find corresponding weight in FNDDS. b) Multiply number of cups, tablespoons, or teaspoons by the

corresponding weight.

Circles Biscuits Flat breads Individual pizzas Meat patties Pancakes Sausage patties Tortillas Waffles

1) Use any circle to identify the diameter of a round food. Each circle number represents the diameter in inches (for example, C1 = 1", C2 = 2", etc.; full list is in table 4). Fractions may be used if the size of a food falls between two circles. For example, if the size of your food falls halfway between C1 and C2, then your food is 1-1/2" in diameter.

2) Use a ruler or the thickness block models to determine the thickness or height (H) of your food portion. This measurement is necessary for foods with a cubic inch weight in the database. (See table 4 for heights of thickness block models.)

3) To determine the weight of your food, consult FNDDS. It may include the weight for the specific diameter (e.g., 7" tortilla = 39 grams). If not, proceed to steps 4 through 6.

4) Determine the radius (r) of your food according to the formula r = d/2

5) If FNDDS includes the weight for a cubic inch (e.g., biscuits, meats), calculate as in (a). If FNDDS only includes a weight for a surface inch (e.g., flat breads, pizza, pancakes, tortillas, waffles), calculate as in (b): a) Cubic inch – Calculate volume of the food portion using

Formula 2 from Table 7. b) Surface inch6 – Calculate the area of the circle using

Formula 1 from Table 7. 6) Multiply the number of surface inches or cubic inches by the

corresponding weight for the food.

6 1 surface inch = 1 square inch of surface area.

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Models Typical foods Instructions to estimate portions and determine weights Thickness blocks

For height or thickness of foods up to 1-1/2"

These blocks are used in conjunction with the circles, grid, and wedges. Heights (except for T1) are labeled in inches (") and increase by 1/8" increments, ranging from 1/8" for T1 to 1-1/2" for T12. (Full list is in table 4.)

Grid Boneless meat Brownies Cake Cornbread Lasagna Meatloaf Pizza

1) Imagine your food placed in the corner by the star. Use the numbers on the sides of the grid to describe the length (L) and width (W) of your food in inches.

2) Use a ruler or the thickness block models to determine the thickness or height (H) of your food portion. This measurement is necessary for foods with a cubic inch weight in the database. (See table 4 for heights of thickness block models.)

3) To determine the weight of your food, consult FNDDS. Often FNDDS provides weights for common portion dimensions (L and W). If the weight you need is not provided, proceed to steps 4 and 5.

4) If FNDDS includes the weight for a cubic inch (e.g., brownies, cake, meat), calculate as in (a). If FNDDS only includes a weight for a surface inch (e.g., pizza), calculate as in (b): a) Cubic inch – Calculate volume of the food portion using

formula 5 from Table 7. b) Surface inch7 – Calculate the surface area of your

rectangular food using formula 4 from Table 7. 5) Multiply the number of surface inches or cubic inches by the

corresponding weight for the food.

7 1 surface inch = 1 square inch of surface area.

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Models Typical foods Instructions to estimate portions and determine weights Wedges Small wedge:

Cake Quiche Pie Large wedge: Pizza slices

1) Imagine the tip of your food in the corner by the star. 2) Find the number on the baseline that is closest to the length of

your food. Record the baseline number. This is the radius (r) of a circle in inches.

3) Move a straight-edged object (such as the arrow included in the model booklet, a ruler, or your hand) up the arc until the space between the arrow and the baseline looks like the size of your food portion. Record the letter closest to the arrow.

4) Use a ruler or the thickness block models to determine the thickness or height (H) of your food portion. This measurement is necessary for foods with a cubic inch weight in the database. (See page table 4 for heights of thickness block models.)

5) Multiply the wedge number (radius) by 2 to determine the diameter of the circle (d = 2r). Use table 4 to find the fraction of a circle represented by the wedge letter. For example, a slice of pizza with the arrow pointing to E and a baseline of 8 is 1/8th of a 16" pizza.

6) To determine the weight of your food, consult FNDDS. Sometimes FNDDS provides a weight for a specific fraction of a circular food with a given diameter (e.g., 1/8 of a 12" pizza). More often, FNDDS provides a weight for a whole circular food with a given diameter. In that case, multiply the weight of the whole food by your fraction of a circle to find the weight of your portion. If FNDDS does not provide either of those types of weight, proceed to steps 7 and 8.

7) If FNDDS includes the weight for a cubic inch (e.g., cake, quiche), calculate as in (a). If FNDDS only includes a weight for a surface inch (e.g., pie, pizza), calculate as in (b): a) Cubic inch – Calculate volume of the food portion using

Formula 7 from Table 7. b) Surface inch8 – Calculate the area of area of the circle using

Formula 6 from Table 7. 8) Multiply the number of surface inches or cubic inches by the

corresponding weight for the food.

8 1 surface inch = 1 square inch of surface area.

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Table 2. Volumes of Glasses, Mugs, and Bowls

Filled up to line... Filled to the top A B C D Model

--------------------- Fluid ounces ------------------

G1 6 5 3.5 1.5 --

G2 12 10.5 8 5 2.5

G3 16 14.5 10.5 7 3.5

G4 8 6.5 4 2.5 1

G5 20 17.5 11.5 7 3

G6 32 29 20.5 12.5 5.5

G7 12 11 7.5 4 --

G8 8.5 7 5 2.5 0.5

MG1 8 6.5 4 2 --

MG2 10 8.5 6 4 2

MG3 14 12 9 6 3

B1 8.5 7 4.5 3 --

B2 12 10.5 6 2.5 --

B3 16 14.5 8.5 3.5 --

B4 32 26.5 17.5 9 3

Table 3. Volumes of Mounds

Model Volume

M1 1 teaspoon

M2 2 teaspoons

M3 1 tablespoon

M4 1/4 cup

M5 1/2 cup

M6 3/4 cup

M7 1 cup

M8 1-1/2 cups

M9 2 cups

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Table 4. Measurements for Circles, Wedges, Grid, and Thickness Blocks

Model Measurement Circles Number of circle represents diameter, in inches.

C1 = 1 inch C5 = 5 inches C2 = 2 inches C6 = 6 inches C3 = 3 inches C7 = 7 inches C4 = 4 inches C8 = 8 inches

Thickness blocks

Most blocks are marked with their height or thickness in inches. Beginning with 1/8 inch, each block increases by 1/8 inch: T1 = 1/8 inch T7 = 7/8 inch T2 = 1/4 inch T8 = 1 inch T3 = 3/8 inch T9 = 1-1/8 inch T4 = 1/2 inch T10 = 1-1/4 inch T5 = 5/8 inch T11 = 1- 3/8 inch T6 = 3/4 inch T12 = 1-1/2 inch

Grid Numbers along length and width of the grid represent inches ("), to a maximum of 5" on each side. Major lines mark 1-inch intervals up to 5 inches. Short lines mark 1/2-inch intervals.

Wedge numbers

Numbers along the horizontal baseline represent inches ("). The small wedge has markings from 4" to 5" and the large wedge has markings from 5" to 8". This measurement equals the radius of the circular food from which the slice was cut. The radius equals half the diameter, so the small wedge model is useful for estimating the size of pieces cut from circles with a diameter of 8" to 10", and the large wedge, for circles with a diameter of 10" to 16".

Wedge letters

Letters along arcs represent fractions of a circle: A= 1/32 of circle E = 1/8 of circle B = 1/16 of circle F = 1/7 of circle C = 1/12 of circle G = 1/6 of circle D = 1/10 of circle H = 1/4 of circle

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Table 5. Eleven Examples of Calculating Weights From Volumes or Dimensions of Models

Glasses

Example 1 – Milk, using model G1, line A: Find volume of model in Table 2: G1, line A = 5 fl oz Find weight of milk in FNDDS: 1 fl oz = 30.5 gm Calculate weight of food portion: 5 fl oz x 30.5 gm/fl oz = 152.5 gm

Mugs Example 2 – Coffee, using model MG3, line A: Find volume of model in Table 2: MG3, line A = 12 fl oz Find weight of coffee in FNDDS: 1 fl oz = 29.6 gm Calculate weight of food portion: 12 fl oz x 29.6 gm/fl oz = 355.2 gm

Bowls Example 3 – Tomato soup, using model B3, line A: Find volume of model in Table 2: B3, line A = 14.5 fl oz Find weight of tomato soup in FNDDS: 1 cup (8 fl oz) = 244 gm Calculate weight of food portion: 14.5 fl oz x 244 gm/8 fl oz = 442.2 gm

Mounds Example 4 – Mashed potatoes, using model M6: Find volume of model in Table 3: M6 = 3/4 cup Find weight of mashed potatoes in FNDDS: 1 cup = 210 gm Calculate weight of food portion: 3/4 cup x 210 gm/cup = 157.5 gm

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Circles Example 5 – Tortilla, using model C7: Find diameter of model in Table 4: d = C7 = 7" Find weight of tortilla in FNDDS: 7" diameter tortilla = 39 gm Example 6 – Beef patty, using C4 and T6: Find dimensions of models in Table 4: d = C4 = 4" H = T6 = 3/4" Find weight of beef patty in FNDDS: 1 cubic inch (cu in) = 15 gm Determine weight of food portion – Use formula 2 from Table 7: π r² H Find radius using formula 3 from Table 7: r = d/2

r = 4" ) 2 = 2" Calculate volume (cubic inches): 3.1416 x (2")² x ¾" = 9.4 cu in Calculate weight: 9.4 cu in x 15 gm/cu in = 141 gm Example 7 – Waffle, using C6: Find dimensions of models in Table 4: d = C6 = 6" Find weight of waffle in FNDDS: 1 surface inch (sq in) = 2.5 gm Determine weight of food portion – Use formula 1 from table 7: π r² Find radius using formula 3 from table 7: r = d/2

r = 6" ) 2 = 3" Calculate surface area (square inches): 3.1416 x (3")2 = 28.3 sq in Calculate weight: 28.3 sq in x 2.5 gm/sq in = 70.8 gm

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Grid Example 8 – Brownie, using grid (3 by 3) and T6: Find dimensions in Table 4: L = 3", W = 3", H = T6 = 3/4" Find weight of brownie in FNDDS: 1 cubic inch (cu in) = 9.9 gm Determine weight of food portion – Use formula 5 from Table 7: L x W x H Calculate volume (cubic inches): 3" x 3" x ¾" = 6.8 cu in Calculate weight: 6.8 cu in x 9.9 gm/cu in = 67.3 gm

Wedges Example 9 – Cheese pizza, using Wedge (7, E): Find dimensions in table 4: r = wedge number = 7" fraction of circle = E = 1/8 Derive diameter using formula 3 from Table 7: d = 2r = 2 x 7" = 14" Find weight of cheese pizza in FNDDS: 14" pizza = 800 gm Calculate weight of fraction of the whole: 1/8 of 14" pizza = 1/8 x 800 gm = 100 gm Example 10 – Chocolate cake, using Wedge (5, D) and ruler (2"): Find dimensions in table 4: r = wedge number = 5" fraction of circle = D = 1/10 Find weight of chocolate cake in FNDDS: 1 cubic inch = 6.8 gm Determine weight of food portion – Use formula 7 from Table 7: π r² H x (fraction of circle) Use height measured with ruler: H = 2" Calculate volume (cubic inches): 3.1416 x (5")² x 2" x 1/10 = 15.7 cu in Calculate weight: 15.7 cu in x 6.8 gm/cu in = 106.8 gm

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Example 11 – Strawberry pie, using Wedge (5, E):

Find dimensions in table 4: r = wedge number = 5"

fraction of circle = E = 1/8

Find weight of strawberry pie in FNDDS: 1 surface inch (sq in) = 21.1 gm

Determine weight of food portion –

Use formula 6 from table 7: π r² x (fraction of circle)

Calculate surface area (square inches): 3.1416 x (5")² x 1/8 = 9.8 sq in

Calculate weight: 9.8 sq in x 21.1 gm/sq in = 206.8 gm

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Table 6. Household Measurements and Equivalents

Household Measure Equivalents 1 tablespoon 3 teaspoons 2 tablespoons 1 fluid ounce 1 cup 8 fluid ounces or 16 tablespoons 1 pint 16 fluid ounces or 2 cups 1 quart 32 fluid ounces or 2 pints 1 ounce 28 grams 1 pound 454 grams Table 7. Formulas for Area and Volume

Number Model Measurement Unit Formula 1 Circle Area Surface inch

(square inch) π r2 circle number = diameter (d) r = d/2

2 Circle, with thickness Volume Cubic inch π r2 H circle number = diameter (d) r = d/2

3 Circle Converting between radius and diameter

-- d = 2r r = d/2

4 Grid Area Surface inch (square inch)

L x W

5 Grid, with thickness Volume Cubic inch L x W x H 6 Wedge Area Surface inch

(square inch) π r2 x (fraction of circle)* r = wedge baseline number

7 Wedge, with thickness Volume Cubic inch π r2 H x (fraction of circle)* r = wedge baseline number

*See Table 4 for fractions represented by letters on wedges.

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III. Printing and Assembling the Model Booklet Please read this section before downloading and printing files listed in section IV, "Files

for Printing Models and Booklet Pages."

Important: Print 1 copy then verify that the dimensions of your printed models match the reference dimensions in table 8, "Reference Dimensions for Models and Where to Measure."

The USDA Food Models for Estimating Portions are designed to be printed and assembled using supplies commonly available in the United States. If the recommended materials are not available in your area, you may simply print the USDA Food Models for Estimating Portions and check them according to section D.

The Food Models may be printed using most color printers and typical printer/copier paper (20 lb stock). The booklet is designed for printing on 8-1/2 x 11 inch paper (letter-sized, approximately 216mm x 279 mm). We recommend printing on only 1 side of the paper, so that drawings do not show through to the other side.

For ease of use and to protect the booklet for repeated use, we suggest assembling the printed materials in sheet protectors placed in a 3-ring binder. Lamination is a possible alternative.

Professional printing services may provide other options.

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A. Materials for 1-sided printing and assembly Basic materials for 1 copy: 22 sheets of paper, 8-1/2 inch x 11 inch, typical printer/copier paper (20 lb stock)

10 clear, standard weight sheet protectors with reinforced binding edge

3-ring binder, 1-inch width

Optional materials for 1 copy:

7 clear, 1 inch wide, self-adhesive index tabs designed for tab inserts

2 metal paper fasteners, 3/4 inch long (to attach arrows on wedge models)

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B. Printing instructions 1. Print models in landscape format on 8 ½ x 11 inch paper.

2. We recommend printing on only 1 side of paper using typical copy paper.

3. Do not reduce or enlarge. Any change in size during printing distorts the intended volumes of the models. Your printer should be set to 1 page per sheet and the zoom should be set to "no scaling" or "scaling = 100 percent" or "page scaling = none." DO NOT begin with settings such as "shrink large pages" or "fit to paper." For more information on model dimensions, see section D, "Checking printed (or copied) models."

4. Use color. Color enhances the attributes of the models, especially the shading of larger mounds.

5. Start by making a single copy of a single page. If it prints onto more than 1 sheet of paper, check your page margin settings and set them as low as possible.

6. Check model dimensions as directed in section D, "Checking printed (or copied) models." If necessary, make adjustments to your print settings (for example, set scaling to 110% if your copy is too small or 90% if your copy is too large). Reprint and measure again. Once that model's dimensions are correct, use your adjusted settings to print another page. Repeat measuring to check dimensions.

7. Check all the models listed in the table in section D before printing and/or copying additional sets.

C. Copying instructions If you would rather make color photocopies of your first printed copy instead of printing multiple copies, start by photocopying 1 page then checking the dimensions of the photocopy. If necessary, adjust your copier's zoom (for example, 110% if copy is too small or 90% if copy is too large), then copy and measure again. Repeat this process as needed until the dimensions match those in the table in section D as closely as possible.

Check all the models listed in the table before printing and/or copying your additional sets.

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D. Checking model dimensions Use a ruler to check printed or copied models using dimensions in the table below. If dimensions of your copy do not match these reference dimensions, adjust your printer or copier settings as suggested in section B or C, then reprint or recopy. Measure again and repeat process as necessary until model dimensions are correct.

Table 8. Reference Dimensions for Models and Where to Measure

Model Place to measure Inches

Across top 2-5/8 G2 glass

From top (under label) to bottom 5-1/8

Across top 3 MG2 mug

From top (under label) to bottom 3-7/8

Across top 4-1/8 B1 bowl

From top (under label) to bottom 2-1/8

Large dinner plate Diameter (from side to side) 10

Circles Diameter *

Grid Vertical and horizontal lines *

Wedges Baseline, from star *

Thickness blocks Height of block * *Numbers on drawings represent inches. Verify that sizes are correct.

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E. How to assemble a booklet of the USDA Food Models for Estimating Portions

1. Protect the food models by inserting the pages into plastic sheet protectors. This will preserve them for multiple uses.

a) We recommend using clear sheet protectors with a reinforced binding edge to obtain the most complete view of the models, without interference of binder holes.

b) If you printed 1-sided, place consecutive pages back to back. Place front cover and page 1 in first sheet protector, place pages 2 and 3 in the next sheet protector, and so forth. Do not put the last 2 pages (tabs and arrows) into sheet protectors; see steps 4 and 5 below.

c) Insert sheet protectors into a 3-ring binder.

2. As an alternative to using sheet protectors, you may laminate the pages. If so, place consecutive pages back to back before laminating. You will then need to punch holes through your laminated pages to prepare them for insertion into the 3-ring binder.

3. Add section tabs (optional). The second-to-last page (unnumbered) of the Food Models for Estimating Portions contains a set of 7 tab inserts that may be used to identify sections of the booklet and help you locate specific models quickly. The inserts are numbered, colored, and illustrated with a model on each side of the fold.

a) If you have not already printed the page containing the tab inserts, do so now.

b) Cut out each tab, fold on the dotted line, and insert into a clear, 1-inch, self-adhesive index tab.

c) After inserting the sheet protectors into the binder, set the binder on a flat surface and

open it as if you are about to use it. As illustrated on the tab insert page, attach tabs to the bottom edge (long side) of the appropriate pages. Start with tab 1 on the far left and move gradually to the right, as directed in the table that follows:

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Tab number Model

Page number

Position on BOTTOM EDGE (long side) of page

1 Glasses 2 At the far left

2 Mugs 4 Slightly to the right of tab1

3 Bowls 6 Slightly to the right of tab 2

4 Mounds 8 Slightly to the right of tab 3

5 Circles 12 Slightly to the right of tab 4

6 Thickness blocks, grid 14 Slightly to the right of tab 5

7 Wedges (small, large) 16 Slightly to the right of tab 6

Tab number 1

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4. Add arrows to wedges (optional). The last page (unnumbered) of the Food Models for Estimating Portions contains a set of two arrows that may be attached to the wedge models. Once attached loosely to the wedge model, the arrow may be rotated to outline the shape of a wedge.

a) If you have not already printed the page containing the arrows, do so now.

b) Cut out the arrows on the dotted lines.

c) We suggest that you laminate the arrows in order to preserve them for multiple uses.

d) To attach arrows, punch holes in the center of the purple stars on the arrows and at the points of the baselines on pages 17 and 18 (through the clear sheet protector). Place an arrow on top of the sheet protector, lining up holes. Insert paper fastener through the holes and fasten loosely (if fastened tightly, arrow will not move as easily).

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IV. Files for Printing Models and Booklet Pages Please read section III, "Printing and Assembling the Model Booklet," before printing

files listed below.

Important: Print 1 copy, then follow the instructions in section III.D, "Checking printed (or copied) models," to verify that the dimensions of your printed models match the reference dimensions in table 8, "Reference Dimensions for Models and Where to Measure."

Models are provided in the 10 PDF files listed below. The first file (in section A) includes the complete set of models, as well as the booklet cover, table of contents, tab inserts, and arrows. The 9 other files (in section B) contain specific models, as listed.

If you do not have software capable of opening the PDF files, you can obtain a free copy of Adobe Acrobat Reader that is compatible with your operating system from http://www.adobe.com/products/acrobat/readstep2_allversions.html.

A. One file (all models, cover page, table of contents, tab inserts, and arrows)

Use this file to print the entire set of food models plus accessories to assemble a booklet:

USDA Food Models for Estimating Portions

B. Nine individual files for specific models Use these files to print one or more models of your choice:

Glasses

Mugs

Bowls

Mounds

Circles

Grid

Thickness blocks

Wedges

Tab inserts and arrows

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V. References 1. U.S. Department of Agriculture, Agricultural Research Service, Beltsville Human Nutrition

Research Center, Food Surveys Research Group (Beltsville, MD). (2005, July 27). USDA Automated Multiple-Pass Method (AMPM). Available from: http://www.ars.usda.gov/Services/docs.htm?docid=7710 [accessed 7/02/07].

2. Rumpler, W.V., Kramer, M., Rhodes, D.G., Moshfegh, A.J., and Paul, D.R. (2007). Identifying sources of reporting error using measured food intake. Eur J Clin Nutr (advance online publication April 11, 2007; doi:10.1038/sj.ejcn.1602742).

3. Conway, J.M., Ingwersen, L.A., and Moshfegh, A.J. (2004). Accuracy of dietary recall using the USDA five-step multiple-pass method in men: An observational validation study. J Am Diet Assoc 104(4):595-603.

4. Bliss, R.M. (2004). Researchers produce innovation in dietary recall. Agric Res 52(6):10-12. Available from: http://www.ars.usda.gov/SP2UserFiles/Place/12355000/pdf/recall0604.pdf.

5. Conway, J.M., Ingwersen, L.A., Vinyard, B.T., and Moshfegh, A.J. (2003). Effectiveness of the US Department of Agriculture 5-step multiple-pass method in assessing food intake in obese and nonobese women. Am J Clin Nutr 77(5):1171-8.

6. Godwin, S., Chambers, E., 4th, Cleveland, L., and Ingwersen, L. (2006). A new portion size estimation aid for wedge-shaped foods. J Am Diet Assoc 106(8):1246-50.

7. Godwin, S.L., Chambers, E., 4th, Cleveland, L. (2004). Accuracy of reporting dietary intake using various portion-size aids in-person and via telephone. J Am Diet Assoc 104(4):585-94.

8. Raper, N., Perloff, B., Ingwersen, L., Steinfeldt, L., and Anand, J. (2004). An overview of USDA’s Dietary Intake Data System. J Food Compos Anal 17(3-4):545-55. Available from : http://www.ars.usda.gov/SP2UserFiles/Place/12355000/pdf/04raper.pdf [accessed 07/02/07].

9. McBride, J. (2001). Was it a slab, a slice, or a sliver? High tech innovations take survey to new level. Agricultural Research 49(3):4-7. Available from: http://www.ars.usda.gov/SP2UserFiles/Place/12355000/pdf/slab0301.pdf [accessed 6/27/07].

10. Chambers, E., Godwin, S.L., and Vecchio, F.A. (2000). Cognitive strategies for reporting food portion sizes using dietary recall procedures. J Am Diet Assoc 100:891–897.

11. U.S. Department of Agriculture, Agricultural Research Service, Beltsville Human Nutrition Research Center, Food Surveys Research Group (Beltsville, MD). (2007, March 19). What We Eat in America, NHANES: Overview. Available from: http://www.ars.usda.gov/Services/docs.htm?docid=13793 [accessed 6/25/07].

12. U.S. Department of Agriculture, Agricultural Research Service, Beltsville Human Nutrition Research Center, Food Surveys Research Group (Beltsville, MD). (2006). USDA Food and

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Nutrient Database for Dietary Studies, 2.0. Available from: http://www.ars.usda.gov/Services/docs.htm?docid=12089 [accessed 07/02/07].

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VI. Abbreviations and Acronyms " = inch(es)

2-D = two-dimensional

AMPM = USDA Automated Multiple-Pass Method for the 24-hour recall

cu in = cubic inch(es)

d = diameter

fl oz = fluid ounce(s)

FNDDS = Food and Nutrient Database for Dietary Studies

FSRG = Food Surveys Research Group

gm = gram(s)

H = height

L = length

NHANES = National Health and Nutrition Examination Survey

oz = ounce(s)

r = radius

sq in = square inch(es)

USDA = United States Department of Agriculture

W = width

WWEIA = What We Eat in America

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VII. Suggested Citations Although these portion estimation models are not copyrighted, citation of their use is appreciated. The following citations may be used:

For the models themselves:

U.S. Department of Agriculture, Agricultural Research Service, Beltsville Human Nutrition Research Center, Food Surveys Research Group (Beltsville, MD). USDA Food Models for Estimating Portions. (2007, July). Available from: http://www.ars.usda.gov/ba/bhnrc/fsrg [accessed 07/31/07].

For this document:

U.S. Department of Agriculture, Agricultural Research Service, Beltsville Human Nutrition Research Center, Food Surveys Research Group (Beltsville, MD). Using the USDA Food Models for Estimating Portions. (2007, July). Available from: http://www.ars.usda.gov/ba/bhnrc/fsrg [accessed 07/31/07].

VIII. Contact Alanna J. Moshfegh, Research Leader USDA/ARS Food Surveys Research Group BARC-West, Bldg 005, Room 102 10300 Baltimore Avenue Beltsville, Maryland 20705-2350 [email protected] Phone (301) 504-0170 Fax (301) 504-0376

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