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Food Buying Guide for Child Nutrition Programs. I -1. New Resource – FBG Calculator!. /. Serve 10 or 10,000 the FBG works!. How many servings will you get from a specific food?

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food buying guide for child nutrition programs

Food Buying Guidefor Child Nutrition Programs

I -1

serve 10 or 10 000 the fbg works
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 ?

how much to buy
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!
sections of the fbg
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
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
Introduction to Yield Information

Yield information. Use it to purchase enough food for the meals you plan


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


Table 8: Decimal Equivalents

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

important do not confuse weight and volume measure
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

what do you want to serve the production records says 4oz
What Do you want to serve?The Production records says “4oz”

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

2 Cups of lettuce = 4 oz by weight


Table 12: A Guide to


Equivalents for Liquids

  • 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.


Table 14: Sizes and Capacities of Ladles

The size of a ladle is written as oz,but it measures fl oz.

yield information
Yield Information
  • Yield is average yields from USDA research
  • A planning, purchasing, and production tool
  • Needs careful weighing and measuring!
what affects yield
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?
column 1 food as purchased ap
Column 1: Food As Purchased (AP)

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


column 2 purchase unit
Column 2: Purchase Unit

Purchase Unit

What is the unit of purchase for the food?

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

column 3 servings per purchase unit ep
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 - 1/4c servings of canned apple slices


25.2 - 1/2c servings

column 4 serving size per meal contribution
Column 4: Serving Size per Meal Contribution

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

column 5 purchase units for 100 servings
Column 5: Purchase Units for 100 Servings

Purchase Units for 100 Servings

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

column 6
Column 6

Additional Information

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


Column 1: Food As Purchased (AP)

Are your apples 100 or 125-138 count?

It makes a difference!

using fcs instruction 783 1 rev 2 exhibit a grains breads groups a i
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
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