Food Buying Guide for Child Nutrition Programs http

Food Buying Guide for Child Nutrition Programs http: //www. nfsmi. org/Resour ce. Overview. aspx? ID=400 I -1 1

New Resource – FBG Calculator! http: //fbg. nfsmi. org/ I -2

Serve 10 or 10, 000 the FBG works! How many servings will you get from a specific food? How much raw product = amount of ready-to-cook food? How much food will you need to buy? ? Or ? I -3

How much to buy? • Frequency of • Review entire buying cycle menu • Decide on recipes • Amount and type of storage • Number of meals • Only buy foods planned for the meal pattern! I -4

Plan Menu Purchase and Receive Delivery cycle? How much Storage? Which Recipes / products? Amount to prepare / purchase?

§ § § Sections of the FBG Introduction / (Old) Meal Patterns Meat/Meat Alternates Vegetables / Fruits Grains / Bread Milk Other Foods; Appendices New HHFKA revisions!

Revisions for HHFKA • Separate Fruits & Vegetables Subgroups; - Done • Will add tofu, soy yogurt; • Will update yields for Whole Grain products (2012? )

Introduction to Yield Information Yield information. Use it to purchase enough food for the meals you plan I -8

Tables & Figures: Use for Accuracy & Efficiency I-29 9

Table 4: A Guide for Substituting Cans I -10

Table 5: Decimal Weight Equivalents 1 lb 3 oz = (16 oz + 3 oz) = 1. 19 lb 123 oz = (112 oz + 11 oz) = 7. 69 lb I -11

Table 7: Converting Decimals to Nearest Portion of a Cup for V/F I -12

Table 8: Decimal Equivalents for Fractions of a Unit Example 6 -1/2 oz =0. 41 lb This table works because 16 ounces = 1 pound 16 Tbsp = 1 cup 16 cups = 1 gallon I -13

Tables 9, 10, and 11: Metric Conversions by Weight and Volume I -14

Important! Do Not Confuse Weight and Volume Measure! Weight is ounces, lbs, etc! for meats, cheese, grains, breads, fresh produce Volume is fluid ounces for milk, juice and some portion sizes of fruit, vegetables Tool: scale Tools: measuring cup, qt, gal, etc I -15

What Do you want to serve? The Production records says “ 4 oz” 2 Cups of lettuce = 4 oz by weight ½ cup (4 fl. Oz) which is 1 oz by weight or 2 leaves. I -16

Table 12: A Guide to Volume Equivalents for Liquids I -17

Utensils that measure fluid oz or volume ensure the correct sized serving. Tools include the following: § Scoops, dishers, dippers § Ladles § Measured serving spoons I -18

Table 13: Sizes / Capacities of Scoops Scoop Size means the number of portions per quart.

Table 14: Sizes and Capacities of Ladles The size of a ladle is written as oz, but it measures fl oz. I -20

Table 15: Sizes and Capacities of Measuring-Serving Spoons I -21

Yield Information § Yield is average yields from USDA research § A planning, purchasing, and production tool § Needs careful weighing and measuring! I-22

What Affects Yield? § Quality/condition of food As Purchased (AP) § Storage/handling conditions § Cooking methods § Cooking time § Portion control § Served Form: raw spinach or cooked spinach? § How are raw leafy greens credited? I-23

Column 1: Food As Purchased Food As Pur chased(AP) Column 1 tells you the name of the food item and the purchase form(s) Are the apples fresh, canned, frozen, or dehydrated? I-24

Column 2: Purchase Unit What is the unit of purchase for the food? Pounds, gal, No. 10 can, No. 300 can, 40 -lb pkg. ? I-25

Column 3: Servings per Purchase Unit (EP) Servings per Purchase Unit, EP Column 3: Number of servings in each purchase unit Ex: No. 10 can yields 50. 4 - 1/4 c servings of canned apple slices OR 25. 2 - 1/2 c servings I-26

Column 4: Serving Size per Meal Contribution Serving Size pe r Meal Contributio n Is this the serving size planned for your menu? Adjust am’ts in columns 3 and 5 when the serving size in Column 4 is changed I-27

Column 5: Purchase Units for 100 Servings Column 5 determines the amount of food to order based on purchase units for 100 servings. I-28

Column 6 Additional Information Column 6 provides additional information to calculate yield and how much to buy I-29

Column 1: Food As Purchased (AP) Are your apples 100 or 125 -138 count? It makes a difference! I-30

http: //www. nfsmi. org/documentli braryfiles/PDF/20080201030612. pdf I -31

Using FCS Instruction 783. 1 Rev 2: Exhibit A Grains/Breads Groups A–I Common products Based on average grain content in group Whole Grain Revision required for SY 13 -14!

Food Buying Guide Activity • Using the Production record that best matches your school size , determine how much you need to purchase for that meal and that site. • Use recipes and product descriptions for determining how much to prepare and purchase • Example: Use handout for ground beef

Appendix D: The Purchasing Process