portioncontrol

Portion control is the practice of regulating the amount of food or drink consumed at a single eating occasion to manage energy intake and support nutritional goals. It is used in weight management, clinical nutrition, and public health to help individuals meet dietary targets without requiring strict calorie counting.

Common methods include using standard serving sizes on nutrition labels, measuring foods with kitchen scales or cups, and using pre-portioned packages. Plate-based approaches—such as filling half the plate with vegetables, a quarter with lean protein, and a quarter with starch—provide a visual cue. Other tools include smaller dishes, serving utensils, and digital apps or food diaries to track portions.

Portion control is applied in homes, schools, healthcare settings, and hospitality industries. In clinical settings, it may accompany nutrition counseling for weight loss, diabetes management, or kidney disease. In food service, standardized portions help control costs and ensure consistency.

Benefits can include reduced caloric intake, improved diet quality, and better appetite regulation when combined with high-nutrient foods. However, excessive focus on portion sizes can contribute to unhealthy preoccupation with food or disordered eating in some individuals. It is important to tailor portion guidance to age, sex, activity level, and medical conditions.

See also mindful eating, calorie counting, plate method, intuitive eating.