Food Buying Guide Food Buying Guide Can be

Food Buying Guide

Food Buying Guide Can be found on internet at http: //schoolmeals. nal. usda. gov/FBG/buyingguide. html

Pen and Ink Corrections and Changes to FBG l http: //schoolmeals. nal. usda. gov/FBG/changes. pdf

Brief History l 1947 – Quantities of Food For Serving School Lunches l 1955 -1979 – The Food Buying Guide for Type A School Lunches l 1984 – Food Buying Guide for Child Nutrition Programs l 2001 – New Edition of FBG

FBG is… l. A great resource l Yield information l Calculation examples l Meal patterns

l Project amount of food to buy and prepare l Determine contribution towards meal requirements.

Why use FBG? l Records l Nutrition l Orders l Portions l Menus l Recipes l Safety

FBG will help you answer the following. . . l Will the meal meet NSLP requirements? l How many servings will you get from a specific quantity of food? l What quantity of raw product, as purchased, will provide the amount of ready to cook food? l How much food will you need to buy?

Broken-down into 7 parts l Introduction l Meat/Meat alternate l Vegetables/Fruits l Grains/Breads l Milk l Other foods l Appendices

Introduction l Filled with guidance ¡ Meal Patterns ¡ Abbreviations ¡ Weights, measures, Conversions ¡ Can, Scoops, Disher sizes ¡ Calculations

l Section 1: Meat/Meat Alternate l Section 2: Vegetables/Fruits l Section 3: Grains/Breads l Section 4: Milk l Section 5: Other

l Each Section contains the following information: ¡ Requirements ¡ Crediting ¡ Definitions ¡ Yield Tables ¡ Miscellaneous information

How to read Yield Tables l Food As Purchased, AP l Purchase Unit l Servings per Purchase Unit, EP l Servings per Meal Contribution l Purchase Units for 100 Servings l Additional Information

Column 1 – Food As Purchased, AP l Name of food item l Form it is purchased l Detailed Description

Column 2 – Purchase Unit l The Basic unit of purchase ¡ Most food is pounds ¡ Can be listed in cans/jars

Column 3 – Servings per Purchase Unit, EP Number of servings of a given size (column 4) from each purchase unit (column 2)

Column 4 – Serving Size per Meal contribution l Describes a serving by weight, measure or number of pieces or slices. l For foods specified in the meal patterns, serving size given can be credited toward meeting meal pattern requirements

Column 5 – Purchase Units of 100 Servings Shows the number of purchase units you need of 100 servings.

Column 6 – Additional Information Provides other information to help you calculate the amount of food you need to purchase and/or prepare

Section 4 Milk l Regulations on Milk l 2004 Reauthorization Act l Yield Tables

Section 5 Other Foods l Description/Definitions l Yield Tables

Section 6 Appendices l Appendix A: Recipe Analysis l Appendix B: Column 6 Recipe Analysis l Appendix C: USDA Labeling Program l Appendix D: Food Purchasing l Appendix E: Resources

The students of Wisconsin benefit from the nutritious meals you provide to them!