food buying guide for child nutrition programs
DESCRIPTION
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? - PowerPoint PPT PresentationTRANSCRIPT
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Food Buying Guidefor Child Nutrition Programs
http://www.nfsmi.org/ResourceOverview.aspx?ID=400
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New Resource – FBG Calculator!
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http://fbg.nfsmi.org/
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Serve 10 or 10,000 the FBG works!
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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 ?
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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!
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Plan Menu
Which Recipes / products?
Amount to prepare / purchase?
Delivery cycle?How much Storage?
Purchase and Receive
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Sections of the FBG Introduction / (Old) Meal Patterns Meat/Meat Alternates Vegetables / Fruits Grains / Bread Milk Other Foods; Appendices
New HHFKA revisions!
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Revisions for HHFKA• Separate Fruits & Vegetables
Subgroups; - Done• Will add tofu, soy yogurt; • Will update yields for Whole
Grain products (2012?)
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Introduction to Yield Information
Yield information. Use it to purchase enough food for the meals you plan
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Tables & Figures: Use for Accuracy & Efficiency
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Table 4: A Guide for Substituting Cans
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1 lb 3 oz =(16 oz + 3 oz) = 1.19 lb
123 oz =(112 oz + 11 oz) =7.69 lb
Table 5: Decimal Weight Equivalents
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Table 7: Converting Decimals to Nearest Portion of a Cup for V/F
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Table 8: Decimal Equivalentsfor Fractions of a UnitExample 6-1/2 oz =0.41 lb
This table works because16 ounces = 1 pound16 Tbsp = 1 cup16 cups = 1 gallon
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Tables 9, 10, and 11: Metric Conversions by Weight and Volume
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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
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What Do you want to serve?The Production records says “4oz”
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2 Cups of lettuce = 4 oz by weight
½ cup (4 fl. Oz) which is 1 oz by weight or 2 leaves.
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Table 12: A Guide toVolumeEquivalents for Liquids
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Utensils
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Utensils that measure fluid oz or volume ensure the correct sized serving. Tools include the following: Scoops, dishers, dippers Ladles Measured serving spoons
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Table 13: Sizes / Capacities of Scoops Scoop Size means the number of portions per quart.
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Table 14: Sizes and Capacities of LadlesThe size of a ladle is written as oz,but it measures fl oz.
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Table 15: Sizes and Capacities of Measuring-Serving Spoons
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Yield Information Yield is average
yields from USDA research
A planning, purchasing, and production tool
Needs careful weighing and measuring!
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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?
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Column 1: 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?
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Food As Purchased (AP)
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Column 2: Purchase Unit
What is the unit of purchase for the food?
Pounds, gal, No.10 can, No. 300 can, 40-lb pkg.?
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Purchase Unit
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Column 3: 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
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Servings per Purchase Unit, EP
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Column 4: 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
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Serving Size per Meal Contribution
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Column 5: Purchase Units for 100 Servings
Column 5 determines the amount of food to order based on purchase units for 100 servings.
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Purchase Units for 100 Servings
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Column 6
Column 6 provides additional information to calculate yield and how much to buy
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Additional Information
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Are your apples 100 or 125-138 count? It makes a difference!
Column 1: Food As Purchased (AP)
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http://www.nfsmi.org/documentlibraryfiles/PDF/20080201030612
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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!
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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
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Appendix D: The Purchasing Process