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Food Buying Guide

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. http://schoolmeals.nal.usda.gov/FBG/changes.pdf. Brief History . 1947 – Quantities of Food For Serving School Lunches

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Food Buying Guide

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  1. Food Buying Guide

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

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

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

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

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

  7. Why use FBG? • Records • Nutrition • Orders • Portions • Menus • Recipes • Safety

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

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

  10. Introduction • Filled with guidance • Meal Patterns • Abbreviations • Weights, measures, Conversions • Can, Scoops, Disher sizes • Calculations

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

  12. Each Section contains the following information: • Requirements • Crediting • Definitions • Yield Tables • Miscellaneous information

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

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

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

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

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

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

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

  20. Section 4 Milk • Regulations on Milk • 2004 Reauthorization Act • Yield Tables

  21. Section 5 Other Foods • Description/Definitions • Yield Tables

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

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

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