Food Purchasing for Child Care National Food Service Management Institute The University of Mississippi

Lesson 3: Estimating Quantities

Factors to Consider When Estimating Quantities Yields in the Food Buying Guide For Child Nutrition Programs Most cost-efficient containers Containers that best fit the work load Storage capacity of the child care facility

Lesson Objectives Identify key factors for estimating quantities Calculate the quantity of each grocery list items to purchase Determine the most cost-efficient size of each grocery list item to purchase

Number of Servings are determine by the number of meals you plan to serve…

Serving Size Unit The portion served to meet the meal pattern requirements Calculate the total amount to prepare based on CACFP meal pattern serving size requirements

Product Description Specific characteristics of the product −Fresh or frozen −Chopped or diced −Cooked or raw

Determining How Much To Purchase Consider food yields Some foods will yield 100% −fluid milk & yogurt Other foods will have losses −fresh produce and meats

Food Buying Guide and Calculator for Child Nutrition Programs are great tools for estimating quantities…

As Purchased (AP) and Edible Portion (EP) AP Weight – amount purchased −Five pounds of fresh, untrimmed, romaine lettuce EP Weight – editable amount after food has been prepared −Three pounds of ready-to-serve lettuce

Calculating Food Quantities Worksheets Happy Healthy Care Enrollment Happy Healthy Care Menu Grocery List Calculating Food Quantities worksheets Food Buying Guide handout

Step 1: List the Item Identify the food −Oranges, Fresh 125 count Florida or Texas Whole Meal the food will be served −Breakfast, Lunch, or Snack

Step 2: Purchase Units & Servings per Purchase Unit, EP

Step 3: Serving Meal per Meal Contribution

Step 4: Number of Servings Found by calculating the number of servings needed by age group

Step 5: Determine CACFP Meal Pattern Requirements

Step 6: Determine the Adjusted Serving Size Adjust all serving sizes to match the Serving Size per Meal Contribution in the Food Buying Guide...

Step 7: Calculate Adjusted Number of Servings Ages 1-2 is ¼ cup Ages 3-5 and Caregivers is ½ cup −¼ cup must be doubled

Step 8: Calculate the Purchase Amount Total Calculated Adjusted Number of Servings  Servings per Purchase Unit, EP = Total Purchase Amount

Teriyaki Chicken Option A – Estimate the number of servings by adding the total number of meals you =50 Option B – Calculate the edible portion amount 26 x 1 ounce = 26 ounces 13 x 1½ ounce = 19.5 ounces 11 x 1½ ounces =16.5 ounces TOTAL = 62 ounces

When calculating quantities, round up to the nearest purchasing unit…

Determine which size is the most economical to purchase…

Canned Vegetables Large centers −106 ounces – No. 10 can Family child care homes or smaller centers −15 ¼ ounces – No. 300 can −28 ounces – No. 2 ½ can

Calculating Most Cost-Efficient Size Unit Price x number of units = extended price

Lesson Recap Factors for estimating quantities Identified methods for −calculating food quantities −determining the most cost-efficient sizes

Questions?

National Food Service Management Institute Mission: To provide information and services that promote the continuous improvement of child nutrition programs. Vision: To be the leader in providing education, research, and resources to promote excellence in child nutrition programs.