teamnutritionda/Resources/foodbuyingguide.html

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http://teamnutrition.usda.gov/Resources/foodbuyingguide.html

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How Are the Foods Listed and Grouped? Pg 72

Milk, Section 4M/MA, Section 1V/F, Section 2G/B, Section 3

Other Foods, Section 5: These foods do not contribute to the meal patterns.

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How Are the Foods Listed and Grouped?

Section 1 Meat/Meat Alternates

Meat, Cheese, Egg, Nuts, Fish, Poultry

Section 2 Vegetables/Fruits Canned, Fresh, and Frozen

Section 3 Grains/Breads Bread, Pasta, Rice, Cereals

Section 4 Milk Fluid Milk

Section 5 Other Foods Not Creditable

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Many Factors Affect Yield Quality and condition of the

food As Purchased (AP) List of Abbreviations pg 73 Storage and handling

conditions Equipment used in preparation Cooking methods and time Portion control Form in which the food is

served, for example, raw spinach or cooked spinach

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Column 1: Food As Purchased (AP) pg 74-76

Column 1 tells you the name of the food item and the form(s) in which it is purchased.

Is the corn fresh, canned,

or frozen? Is it a USDA commodity?

Food As Purchased (AP)

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Column 2: Purchase Unit

What is the unit of purchase for the food? For many foods, the FBG yield data tables list pounds. Other examples of common purchase units include but are not limited to gal, No. 10 can, No. 2 can, No. 300 can and 1-lb.

Purchase Unit

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Column 3: Servings per Purchase Unit (EP)

Column 3 is used in Method 1 for determining the amount of food to purchase or order based on the Servings per Purchase Unit, Edible Portion (EP).

Servings per Purchase Unit, EP

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Column 4: Serving Size per Meal Contribution

The serving sizes listed in this column are commonly used; however, they may not be the serving size planned for a specific menu. Quantities given in columns 3 and 5 change when the serving size in Column 4 is adjusted.

Serving Size per Meal Contribution

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Columns 3 & 4

For example, a No. 10 can yields 34.1 1/4-c servings of canned heated, drained corn.

Servings per Purchase Unit, EP


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Column 5: Purchase Units for 100 Servings

Column 5 is used for determining the amount of food to purchase or order based on the purchase units for 100 servings.

Purchase Units for 100 Servings

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Columns 4 & 5

For example, it takes 3 No. 10 cans

of corn, heated and drained to provide 100 1/4-c servings.


Purchase Units for 100 Servings

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Column 6

Column 6 is used to determine the amount of food to purchase or order. It is used when the food item, AP, is in a different form than in Column 1 of the FBG yield data table.

Additional Information

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Food and Form: Column 1, Food As Purchased (AP)Column 4, Food As Served

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Use care in selecting thefood you are actually using. Look for details on how the product is packed.

Column 1: Food As Purchased (AP)

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To Calculate the Amount of Food to Buy, You Must Secure Specific Information from

School Records

Source: Menu, Food Production Records, and Procurement Documents

What is the planned food and form? How many servings are

needed? What is the planned serving

size?

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To Calculate the Amount of Food to Buy, You Must Secure Specific Information

from the Food Buying Guide

Source: Food Buying Guide Yield Data Tables

What is the serving size indicated in FBG yield data table, Column 4?

What is the purchase unit in Column 2? How many purchase units per 100 servings are

needed (Column 5)? Steps on using the Food Buying Guide pg 78

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Source: Food Buying Guide

Source: Production Record & Food Buying Guide

Source:Production Record & Food Buying Guide

Multiply=

Quantity Needed

Nearest Practical Amount to Purchase

A Purchase Units for 100 servings (FBG Column 5)

B Number of Servings Needed divided by 100 Servings

C Serving Size Needed divided by Serving Size Listed (FBG Column 4)

D Quantity Needed

Calculation:

A x B x C=D


The Formula

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Sliced Peaches Example (pg 81&82)

• Step 1– Decide the number of servings of the food

needed and the serving size needed.• 88 ¼ cup servings needed of canned sliced peaches

with juice

• Step 2– Use the Formula to determine the quantity

needed.

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A Purchase Units for 100 servings (FBG Column 5) = 2.0 #10 cans

Column A

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Purchase Units for 100 servings (FBG Column 5)

Using Column 5 of the FBG (Purchase Units for 100 servings)

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B Number of Servings Needed divided by 100 Servings = 88/100= .88

Column B

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C Serving Size Needed divided by Serving Size Listed (FBG Column 4) = ¼ cup / ¼ cup = .25 / .25 = 1

Column C

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Serving Size Listed (FBG Column 4)

Using Column 4 of the FBG (Serving Size per Meal Contribution)

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Multiply=

Quantity Needed

D Quantity Needed Calculation:(A) 2.0 x (B) .88 x (C) 1= (D) 1.76 #10 cans

Column D

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Always Round up to the nearest practical purchasing unit

1.76 #10 cans = 2 #10 cans2 #10 cans = 1 cases

Since #10 cans are purchased by the case (6 #10 cans in a case), the nearest practical amount to purchase is 1 case.


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Multiply=

Quantity Needed





D Quantity Needed

Calculation:

A x B x C=D


The Formula

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Calculation Example (Prob. #1 pg 83&84)

The recipe calls for Corn, whole kernel, vacuum pack, #10 cans. How many cans of corn should be purchased?

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A Purchase Units for 100 servings (FBG Column 5) = 3.0 #10 cans

Column A

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Purchase Units for 100 servings (FBG Column 5)

Using Column 5 of the FBG (Purchase Units for 100 servings)

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B Number of Servings Needed divided by 100 Servings = 460/100= 4.6

Column B

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C Serving Size Needed divided by Serving Size Listed (FBG Column 4) = ½ cup / ¼ cup = .5 / .25 = 2

Column C

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Serving Size Listed (FBG Column 4)

Using Column 4 of the FBG (Serving Size per Meal Contribution)

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Multiply=

Quantity Needed

D Quantity Needed Calculation:(A) 3.0 x (B) 4.6 x (C) 2= (D) 27.6 #10 cans

Column D

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Always Round up to the nearest practical purchasing unit

27.6 #10 cans = 28 #10 cans28/ 6 (6 cans per case) = 4.7 cases4.7 cases = 5 cases

Since #10 cans are purchased by the case (6 #10 cans in a case), the nearest practical amount to purchase is 5 cases.


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Multiply=

Quantity Needed





D Quantity Needed

Calculation:

A x B x C=D

E Nearest Practical Amount to Purchase

The Formula

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Do Problems 2-8 (pg 85-98)!

Practice

Practice

Practice

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Appendix C: The USDA Child Nutrition (CN) Labeling Program

Common Questions

Sample CN Logo

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What Is the CN Labeling Program?

A voluntary Federal labeling program for CNP

Provides information regarding the food product’s contribution to food-based meal patterns

Applies to both the Traditional and the Enhanced food-based menu planning approaches

May be helpful for NSMP

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Who Operates the Program?

The CN labeling Program is operated by the Food and Nutrition Service (FNS) of the United States Department of Agriculture (USDA) in cooperation with the following agencies:

Food Safety and Inspection Service (FSIS) Agriculture Marketing Service (AMS) National Marine Fisheries Service (NMFS)

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How Does the CN Labeling Program Work?

Manufacturer submits product formulation to FNS.

FNS evaluates submitted manufacturer formulation and verifies that the claim of contribution on the label is

accurate. FNS approves label in Final.

FSIS, AMS, or NMFS also approves labels as appropriate.

USDA, FNS provides CNP operators a warranty against audit claims.

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To Carry CN Labels, Eligible Products Must

have the contribution of the food component(s) determined using yields in the USDA’s Food Buying Guide,

have the product formulation and CN label approved by FNS, and

be produced under inspection.

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Main Dish Products That Contribute to the M/MA

Products That Are Eligible for CN Labels

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Juice and Juice-Based Drink Products Containing at Least

50% Full-Strength Juice by Volume.

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Ready-to-Eat, Frozen-Prepared, and Refrigerated-Prepared Pizzas All Need Documentation for Crediting

? + = M/MA

??

= V/F

= G/BIngredients cannot be separated to weigh and measure.

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000000*

This 5.00 oz pizza with Ground Beef and Vegetable Protein Product provides 2.00 oz equivalent meat/meat alternate, 1/8-cup serving of vegetable, and 1-1/2 servings of bread alternate for the Child Nutrition Meal Pattern Requirements. (Use of this logo and statement authorized by the Food and

Nutrition Service, USDA XX-XX**)

The CN Label Tells Us What We Cannot Determine for Ourselves

*The six-digit CN identification number is assigned by the FNS, CND Headquarters office.

**This date is written using numbers to reflect the month/year of final approval.

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000000

This 5.00 oz pizza with Ground Beef and Vegetable Protein Product provides 2.00 oz equivalent meat/meat alternate, 1/8-cup serving of vegetable, and 1-1/2 servings of bread alternate for the Child Nutrition Meal Pattern Requirements. (Use of this logo and statement authorized by the Food and

Nutrition Service, USDA XX-XX**)

An Authentic CN Label Contains

Meal Pattern Contribution Statement

Month and Year of Approval

6-Digit Product Identification Number

Logo With Distinct Border

Statement Specifying CN Label Was Authorized by FNS

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Questions and Answers

Are manufacturers requiredto CN label products?

Are schools required to buyCN labeled products?

Are CN labeled products more nutritious?

Are CN labeled products higher quality?

Yes No

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Do CN Labeled Products Have Advantages?

Yes No A CN label statement clearly identifies the contribution of a product toward the meal pattern requirements and it protects the purchaser from exaggerated claims about the product.

A CN label provides a warranty against audit claims if the product is used according to manufacturer’s directions.

A CN label simplifies cost comparison of similar products.

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Do CN Labeled Products Cost More?

MaybeCN labeled products may cost more. Special labeling requirements, inspection,

and extra staff costs to monitor quality control may contribute to CN labeled products costing more, but not necessarily.

When you do a cost comparison between two M/MA products, it is the cost per ounce of M/MA rather than the cost per ounce or pound of the product that should be compared.

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Questions??