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Food Buying Guide for Child Nutrition Programs

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?

Food Buying Guide for Child Nutrition Programs

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Presentation Transcript

1. Food Buying Guidefor Child Nutrition Programs http://www.nfsmi.org/ResourceOverview.aspx?ID=400 I -1

2. New Resource – FBG Calculator! http://fbg.nfsmi.org/

3. 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 ?

4. 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!

5. Sections of the FBG • Introduction / (Old) Meal Patterns • Meat/Meat Alternates • Vegetables / Fruits • Grains / Bread • Milk • Other Foods; Appendices • New HHFKA revisions!

6. Revisions for HHFKA • Separate Fruits & Vegetables Subgroups; - Done • Will add tofu, soy yogurt; • Will update yields for Whole Grain products (2012?)

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

8. Table 4: A Guide for Substituting Cans

9. 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

10. 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

11. 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

12. 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

13. Table 12: A Guide to Volume Equivalents for Liquids

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

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

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

17. Table 15: Sizes and Capacities of Measuring-Serving Spoons

18. Yield Information • Yield is average yields from USDA research • A planning, purchasing, and production tool • Needs careful weighing and measuring!

19. 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?

20. 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?

21. 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.?

22. 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

23. 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

24. 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.

25. Column 6 Additional Information Column 6 provides additional information to calculate yield and how much to buy

26. Column 1: Food As Purchased (AP) Are your apples 100 or 125-138 count? It makes a difference!

27. 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!

28. 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

29. Appendix D: The Purchasing Process

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