Food Buying Guide for Child Nutrition Programs

1. Food Buying Guidefor Child Nutrition Programs United States Department of Agriculture Food and Nutrition Service I -1

2. Food Buying Guide for Child Nutrition Programs http://schoolmeals.nal.usda.gov/FBG/buyingguide.html

3. Yours Is a BIG and Very Important Job! You plan menus, purchase and prepare food, and serve nourishing meals for USDA’s CNP. Recipes Orders Nutrition Records Menus Safety Portions

4. Whether Serving 10 or 1000 Meals, You Need to Understand the Same Concepts! Will the meal meet requirements for the appropriate CNP?How many servings will you get from a specific quantity of food? What quantity of the raw product will provide the amount of ready-to-cook food called for in a recipe? How much food will you need to buy? Will the meal meet requirements for the appropriate CNP?How many servings will you get from a specific quantity of food? What quantity of the raw product will provide the amount of ready-to-cook food called for in a recipe? How much food will you need to buy?

5. Think of the FBG asa Management Tool The Food Buying Guide is your tool for determining how much food to buy and prepare, as well as aiding with many other tasks.

6. The Food Buying Guide 2001 Edition Replaces All Prior Editions

7. Features of the New Food Buying Guide • New food items added/revised • Food safety warnings • Additional calculation examples • New tables and charts • Current meal patterns • Grains/Breads instruction and flow chart • Expanded index • Appendices

8. Sections of the FBG The FBG is divided into 7 sections andan index. The sections are as follows: • Introduction • M/MA • V/F • G/B • Milk • Other Foods • Appendices A–E

9. Section I: Introduction This section of the FBG is filled with guidance to help you accomplish your menu planning goals! The FBG is easy to • read, • understand, and • use!

10. Section 1: Meat/Meat Alternates (M/MA) • Includes new yield data Examples: • Ground buffalo • Ostrich medallions • Ham, water added • References the Institutional Meat Purchase Specifications (IMPS) • Retains Meat/Meat Alternates yield data

11. Section 2: Vegetables/Fruits (V/F) Includes new items and yield data Examples: • Fresh baby carrots • Fresh celery sticks • Kiwi • Star fruit • Taro • Yucca

12. Section 3: Grains/Breads (G/B) Incorporates the following: • A flow chart for determining G/B creditability • A worksheet to calculate grams of creditable grains • Product classifications based on the G/B instruction (Exhibit A)

13. Section 4: Milk Contains a more complete listing of fluid milk types availableand their updated product names

14. Section 5: Other Foods Contains a listing of foods that may be used to enhance menus and add calories but do not meet the requirements for any component of the meal patterns of the food-based menu planning approaches

15. Appendix A: Recipe Analysis This tool helps calculate the contributions of various recipe ingredients toward the M/MA, V/F, and G/B components of the meal pattern requirements.

16. Appendix B: Using Column 6 for Recipe Analysis This tool uses Column 6 yield data to calculate the contributions of various recipe ingredients toward the M/MA, V/F, and G/B components of the meal pattern requirements.

17. Appendix C: The USDA Child Nutrition (CN) Labeling Program This appendix includes a brief description of the program, types of foods that may be CN labeled, what the CN logo looks like, and additional yield data.

18. Appendix D: The Purchasing Process

19. Appendix E: Resources Look here first for many useful resources!

20. Introduction to Yield Information Yield information can be a valuable planning tool. Use it as a guideline to purchase sufficient food for the meals you will prepare.

21. Locate Your School’s Copy of the FBG, a Valuable Tool! Locate it. Unwrap it. Assemble it. Make it readily available. Use it! I -21