April Nutrition Notes: Portion Control

Choosing healthier foods and smaller portions are key to staying healthy. Making these changes can be difficult if we are not aware of the proper information. This month’s lesson will provide the proper tools to lead a healthier lifestyle.

The first step is to review the concept of a “portion” vs. a “serving size.” The amount of food that you choose to eat is called a “portion.” Each “portion” may change based on whether you are eating a snack or a meal. While we all require different amounts of food to fuel our bodies, we should pay attention to our portions and compare them to the recommended “serving sizes.”

By understanding serving sizes, we will be able to better determine what our portions should be. Remember that appropriate serving sizes help us get the right amount of nutrients and calories thus helping us maintain a healthy weight.

We can use everyday items to help us see what serving sizes should really look like.


For more information, please see our Bilingual Portion Control Tip Card PortionControl

Ana’s Farewell Letter to Agencies

Dear Agencies,

After four and a half rewarding years of working at Second Harvest Food Bank, I have decided to embark on a new career opportunity with the Philanthropy Department at Driscoll’s. My last day with SHFB will be March, 24. I am leaving with mixed feelings because I have met so many great people and organizations that are passionate about making a positive change for our community. My journey from volunteer, to CalFresh Outreach Worker, to Agency Relations Manager has been fulfilling, humbling and enlightening.

We are feeding hope and thus health and wellbeing. With this great responsibility in mind, I want to encourage partner agencies to continue to develop healthy food programs. This simply may mean limiting or eliminating pastries or sugary drinks; for others it will be incorporating nutrition education. Remember, you can find healthy recipes and nutrition education tip cards on this blog . Whatever the solution is for your agency, take advantage of the resources SHFB has to offer or propose new ideas.

I am very grateful to SHFB, partner agencies, clients and volunteers for contributing to my career and personal growth. I see our county with a new lens; in every neighborhood I can identify agencies that are planting seeds of hope and changing people’s lives. Seeing my community in such positive light is truly life changing. You are all exemplary leaders, thank you for inspiring me to be the same.

Lastly, I leave you in great hands with Grace Galvan, Director of Agency Network Services and Tiffany Wong, Agency Relations AmeriCorps. I know I will cross paths with many of you as we continue to build vibrant communities.

Most Sincerely,

Ana Mariela Melgoza

March Nutrition Notes The Food Groups:MyPlate

This month’s lesson focuses on MyPlate, the different food groups, and their health benefits.


The five different health groups are:

  • Fruits
  • Vegetables
  • Protein
  • Grains
  • Dairy

Our bodies need all of these food groups to function properly, to give us energy, and to keep us healthy. Each food group provides different nutrients, so it’s important to make healthy food choices.

Health Benefits & Nutrients


  • Improved heart health
  • Protection against some types of cancers
  • Low in fat, sodium, calories
  • Full of potassium, fiber, vitamin C, and folate


  • Reduced risk for heart disease
  • Protection against some types of cancers
  • High in potassium, fiber, vitamin A, vitamin C, folate


  • Aids in weight management
  • Reduces the risk of heart disease
  • Reduces constipation
  • High in fiber, B vitamins, iron, folate, selenium


  • Building blocks for bones, muscles, cartilage, skin, blood
  • Provide B vitamins, iron, zinc, magnesium


  • Improved bone health
  • Reduced risk for cardiovascular disease
  • Reduced risk of type 2 Diabetes
  • High in calcium, vitamin D

Make half of your plate fruits and vegetables. Make half of your grains whole. Choose lean protein such as seafood, poultry, and leaner cuts of meat. Switch to fat-free or low-fat milk.

TipCard-English TipCard-Spanish


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