• Brighten food with color—a slice of red tomato, a sprig of dark greens, or other garnish.
• Combine different sizes and shapes of food in a meal, when possible.
Servings and Pounds
If you are a thrifty food shopper, you learn to buy the kinds and amounts of food that your family will use—with a minimum of waste. To avoid waste and to make the most of your food dollar, you also need to know how many servings you get from a market unit, such as 1 pound of fresh carrots or a 10-ounce package of frozen peaches.
Information in this section can help you decide how much to buy to feed your family.
The amount of meat, poultry, and fish to buy varies with the amount of bone, fat, and breading.
Meat, poultry, and fish
| Servings | |
| per | |
| pound[1] | |
| MEAT | |
| Much bone or gristle | 1 or 2 |
| Medium amounts of bone | 2 or 3 |
| Little or no bone | 3 or 4 |
| POULTRY (READY-TO-COOK) | |
| Chicken | 2 or 3 |
| Turkey | 2 or 3 |
| Duck and goose | 2 |
| FISH | |
| Whole | 1 or 2 |
| Dressed or pan-dressed | 2 or 3 |
| Portions or steaks | 3 |
| Fillets | 3 or 4 |
FOOTNOTES:
[1] Three ounces of cooked lean meat, poultry, or fish per serving.