Food Buying Guidefor Child Nutrition Programs

http://www.nfsmi.org/ResourceOverview.aspx?ID=400

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New Resource – FBG Calculator!

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http://fbg.nfsmi.org/

Serve 10 or 10,000 the FBG works!

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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 ?

How much to buy? • Review entire

cycle menu • Decide on

recipes• Number of

meals planned

• Frequency of buying

• Amount and type of storage

• Only buy foods for the meal pattern!

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Plan Menu

Which Recipes / products?

Amount to prepare / purchase?

Delivery cycle?How much Storage?

Purchase and Receive

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

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Tables & Figures: Use for Accuracy & Efficiency

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Table 4: A Guide for Substituting Cans

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1 lb 3 oz =(16 oz + 3 oz) = 1.19 lb

123 oz =(112 oz + 11 oz) =7.69 lb

Table 5: Decimal Weight Equivalents

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

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Table 8: Decimal Equivalentsfor Fractions of a UnitExample 6-1/2 oz =0.41 lb

This table works because16 ounces = 1 pound16 Tbsp = 1 cup16 cups = 1 gallon

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

Important! Do Not ConfuseWeight and Volume Measure!

Weight is ounces, lbs, etc! for meats, cheese, grains, breads, fresh produce

Tool: scale

Volume is fluid ounces for milk, juice and some portion sizes of fruit, vegetables Tools: measuring cup, qt, gal, etc

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What Do you want to serve?The Production records says “4oz”

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2 Cups of lettuce = 4 oz by weight

½ cup (4 fl. Oz) which is 1 oz by weight or 2 leaves.

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Table 12: A Guide toVolumeEquivalents for Liquids

Utensils

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

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

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Table 14: Sizes and Capacities of LadlesThe size of a ladle is written as oz,but it measures fl oz.

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Table 15: Sizes and Capacities of Measuring-Serving Spoons

Yield Information Yield is average

yields from USDA research

A planning, purchasing, and production tool

Needs careful weighing and measuring!

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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?

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Column 1: Food As Purchased (AP)

Column 1 tells you the name of the food item and the purchase form(s)

Are the apples fresh,

canned, frozen, or dehydrated?

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Food As Purchased (AP)

Column 2: Purchase Unit

What is the unit of purchase for the food?

Pounds, gal, No.10 can, No. 300 can, 40-lb pkg.?

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Purchase Unit

Column 3: Servings per Purchase Unit (EP)

Column 3: Number of servings in each purchase unit Ex: No. 10 can yields

50.4 - 1/4c servings of canned apple slices OR 25.2 - 1/2c servings

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Servings per Purchase Unit, EP

Column 4: Serving Size per Meal Contribution

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

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Serving Size per Meal Contribution

Column 5: Purchase Units for 100 Servings

Column 5 determines the amount of food to order based on purchase units for 100 servings.

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Purchase Units for 100 Servings

Column 6

Column 6 provides additional information to calculate yield and how much to buy

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Additional Information

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Are your apples 100 or 125-138 count? It makes a difference!

Column 1: Food As Purchased (AP)

http://www.nfsmi.org/documentlibraryfiles/PDF/20080201030612

.pdf

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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 SY13-14!

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