Food Buying Guide for Child Nutrition Programs. http://www.nfsmi.org/ResourceOverview.aspx?ID=400. I -1. New Resource – FBG Calculator!. http://fbg.nfsmi.org /. Serve 10 or 10,000 the FBG works!. How many servings will you get from a specific food?
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 ?
Yield information. Use it to purchase enough food for the meals you plan
1 lb 3 oz =(16 oz + 3 oz) =
123 oz =(112 oz + 11 oz) =
for Fractions of a UnitExample 6-1/2 oz =0.41 lb
This table works because
16 ounces = 1 pound16 Tbsp = 1 cup
16 cups = 1 gallon
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
cup, qt, gal, etc
½ cup (4 fl. Oz) which is 1 oz by weight or 2 leaves.
2 Cups of lettuce = 4 oz by weight
Equivalents for Liquids
Scoop Size means the number of portions per quart.
The size of a ladle is written as oz,but it measures fl oz.
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
What is the unit of purchase for the food?
Pounds, gal, No.10 can, No. 300 can, 40-lb pkg.?
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
25.2 - 1/2c servings
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
Purchase Units for 100 Servings
Column 5 determines the amount of food to order based on purchase units for 100 servings.
Column 6 provides additional information to calculate yield and how much to buy
Are your apples 100 or 125-138 count?
It makes a difference!