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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?

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food buying guide for child nutrition programs

Food Buying Guidefor Child Nutrition Programs

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

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

slide11

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

slide13

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

slide17

Table 12: A Guide to

Volume

Equivalents for Liquids

utensils
Utensils
  • Utensils that measure fluid oz or volume ensure the correct sized serving.
  • Tools include the following:
  • Scoops, dishers, dippers
  • Ladles
  • Measured serving spoons
slide19

Table 13: Sizes / Capacities of Scoops

Scoop Size means the number of portions per quart.

slide20

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

dehydrated?

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

OR

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

slide30

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