Final answer:
A dietitian should conduct a plate waste study as a first step to addressing patient concerns about large servings. This approach provides the necessary data to make informed decisions. Knowledge of portion control and food group balance is key.
Step-by-step explanation:
When patients believe that portions are too large based on food satisfaction surveys, the dietitian should initially conduct a plate waste study. This step is essential in order to accurately assess the amount of uneaten food and provide data-driven decisions on whether to adjust portion sizes. Considering serving sizes and patient targets is important, but before reducing the serving size directly, a dietitian needs to determine the actual waste and understand patient consumption. Reviewing the serving utensils and nutrition requirements is important, but as a first step, a plate waste study offers tangible evidence on how much food is being consumed and potentially wasted.
Knowing the typical portion control suggestions, such as using smaller plates or comparing servings to common objects, can help in creating a realistic approach to analyzing how much food is actually needed. It is also vital to understand the balance of different food groups on a plate as recommended by tools like MyPlate to ensure that nutritional goals are met despite a potential reduction in portion sizes.