I-85 Calculations Using the FBG Yield Data Tables ___________ Child Nutrition Programs Calculations

I-86 Column A of Methods 1 and 2 Before filling in this column, you must determine which of the following three conditions exists. How many servings are needed?

I-87 Condition #1 The planned serving size is the same for all age/grade groups and is represented in the FBG yield data table, Column 4. Is serving size conversion needed?

I-88 Condition #2 Multiple serving sizes are planned according to age/grade groups. Is serving size conversion needed?

I-89 GradeServings Needed xServing Size=Total Needed x= x= The total number of servings needed has been converted and these numbers are used in Column A of Method 1 or 2. Condition #2: For Multiple Serving Size Conversion, Try This Worksheet!

I-90 LA I-19: Multiple Serving Size Conversion Method 1, Example C, Beef Round Roast, Without Bone, FBG Page I-53 This learning activity may be found in the participant workbook on page 67. GradeServings Needed xServing Size=Total Needed x= x= When the serving sizes are in ounces, the total number of servings needed has been converted and these numbers are used in Column A of Method 1 or oz servings of beef round roast, without bone, needed K–3 4– /2 oz 2 oz 67.5 oz 60 oz

I-91 LA I-19 (continued): Proceed to Method 1 Method 1 Source: Menu and Food Production Plan or Converted Servings Source: Food Buying Guide DivideRound Up A Number of Servings Needed B Servings per Purchase Unit, FBG Yield Data Table, Column 3 C Purchase Units Needed Calculation: A ÷ B = C D To Ensure Enough Food Is Available, Always Round Up to Nearest Measurable Purchase Unit oz servings of beef round roast, without bone, needed oz servings of beef round roast, without bone, per lb ÷ 9.76 = lb of beef round roast, without bone, needed rounded up to lb or 13 lb 4 oz of beef round roast, without bone, to be purchased

I-92 Condition #3 The planned serving size is different from the serving size represented in the FBG yield data table, Column 4. Is serving size conversion needed?

I-93 Source: Menu and Food Production Plan Source: Food Buying Guide Divide Source: Menu and Food Production Plan Multiply A Serving Size Needed B Serving Size, FBG Yield Data Table, Column 4 C Factor Calculation: A ÷ B = C D Number of Servings Needed E Converted Number of Servings Needed Calculation: C x D = E Condition #3: For Different Serving Size Conversion, Try This Worksheet!

I-94 LA I-20: Different Serving Size Conversion Serving Size Conversion for a Needed Serving Size That Is Different From FBG Yield Data Table, Column 4 Method 1, Example D, Baked Vegetarian Beans, FBG Pages I-54–I-56

I-95 LA I-20 (continued): Proceed to Method 1 Method 1 Source: Menu and Food Production Plan or Converted Servings Source: Food Buying Guide Divide Round Up A Number of Servings Needed B Servings per Purchase Unit, FBG Yield Data Table, Column 3 C Purchase Units Needed Calculation: A ÷ B = C D To Ensure Enough Food Is Available, Always Round Up to Nearest Measurable Purchase Unit 60 1/4-c servings of baked beans, vegetarian /4-c servings per No. 10 can of baked beans, vegetarian 60 ÷ 47.1 = 1.27 No. 10 cans of baked beans, vegetarian needed 1.27 rounded up to 1.5 or 1-1/2 No. 10 cans of baked beans, vegetarian (2 No. 10 cans to be purchased)

I-96 LA I-25: Multiple Serving Size Conversion Serving Size Conversion for Multiple Serving Sizes Method 2, Example A, Meat Loaf, FBG Pages I-60–I-61 GradeServings Needed xServing Size=Total Needed K–3 153x1-1/2 oz (or 1.5 oz) = oz servings of M/MA from ground beef 4–12157x2 oz= oz servings of M/MA from ground beef 7–1215x3 oz= oz servings of M/MA from ground beef oz servings of M/MA from ground beef When the serving sizes are in ounces, the total number of servings needed has been converted and these numbers are used in Column A of Method 1 or 2.

I-97 LA I-25 (continued): Proceed to Method 2 Calculate the Quantity of Ground Beef to Buy Method 2, Example A, FBG Pages I-60–I-61 Source: Menu and Food Production Plan or Converted Servings Source: Food Buying Guide Multiply/DivideRound Up A Number of Servings Needed B Purchase Units for 100 Servings, FBG Yield Data Table, Column 5 C Purchase Units Needed Calculation: A x B ÷ 100 = C D To Ensure Enough Food Is Available, Always Round Up to Nearest Measurable Purchase Unit oz servings of M/MA from ground beef 8.5 lb per oz M/MA servings of ground beef x 8.5 ÷ 100 = lb of ground beef needed rounded up to lb or 50 lb 4 oz of ground beef to be purchased

I-98 Method 3, Purpose 1 The recipe calls for 1 lb of diced carrots. How many pounds of fresh carrots without tops should be purchased?

I-99 LA I-28: Method 3, Purpose 1 Source: Menu and Food Production Plan Source: Food Buying Guide DivideRound Up or Continue to Additional Steps A Purpose 1: Amount of the food, RTC/RTS, called for in the recipe Or Purpose 2: Yield of the weight or measure of a specific quantity of food, RTC/RTS And Yield per single purchase unit B FBG yield data table, Column 6, indicates the RTC/RTS yield of the food product, AP, weight or measure. C AP equivalent Calculation is used for both purposes: A ÷ B = C D Purpose 1: When determining the quantity of a food, AP, to buy for a specific amount of the food, RTC/RTS, called for in the recipe, round up. Or Purpose 2: When determining the yield of a specific quantity of food, RTC/RTS, do not round up. And Continue to additional steps to determine the yield per single purchase unit lb RTC/RTS 1 lb broccoli, AP, equals 0.81 lb broccoli, RTC/RTS 5.62 ÷ 0.81 = 6.93 lb broccoli, AP, needed 6.93 lb or 7 lb rounded up broccoli, untrimmed, AP, to order or purchase

I-100 Method 3, Purpose 2 You purchase RTC/RTS green pepper strips in 5-lb bags. You need to know how many 1/4- cup servings a 5-lb bag will yield.

I-101 LA I-29: Method 3, Purpose 2 10 lb RTC/RTS ÷ 0.76 = lb iceberg head, fresh, untrimmed Source: Menu and Food Production Plan Source: Food Buying Guide DivideRound Up or Continue to Additional Steps A Purpose 1: Amount of the food, RTC/RTS, called for in the recipe Or Purpose 2: Yield of the weight or measure of a specific quantity of food RTC/RTS And Yield per single purchase unit B FBG yield data table, Column 6, indicates the RTC/RTS yield of the food product, AP, weight or measure. C AP equivalent Calculation is used for both purposes: A ÷ B = C D Purpose 1: When determining the quantity of a food, AP, to buy for a specific amount of the food, RTC/RTS, called in a recipe, round up. Or Purpose 2: When determining the yield of a specific quantity of food, RTC/RTS, do not round up. And Continue to additional steps to determine the yield per single purchase unit. 10-lb unit of iceberg lettuce, shredded 1 lb lettuce, iceberg, head, AP = 0.76 lb, RTC/RTS, shredded lettuce lb iceberg lettuce Do not round up; continue to additional steps.

I-102 LA I-29 (continued): Additional Steps Additional Steps to Determine Servings per Pound Source: Column D From Method 3 Source: Food Buying Guide MultiplyDivide E Answer From Method 3, Column D F Servings per Purchase Unit, FBG Yield Data Table, Column 3 G Total Servings per Unit, Weight or Measure of RTC/RTS Product Calculation Step 1: Multiply E x F = G H Servings per Purchase Unit Calculation Step 2: Divide G ÷ A = H lb of iceberg lettuce, head, fresh, untrimmed /4-c servings of shredded iceberg lettuce per lb of iceberg lettuce, head, fresh, untrimmed x 22.2 = /4-c servings per 10-lb bag of shredded lettuce ÷ 10 lb per bag = /4-c servings per lb or 291 1/4-c servings per 10-lb bag rounded down (When calculating crediting, always round down to nearest whole serving.)

I-103 Nutrient Standard Menu Planning the yield data of the FBG is available as an electronic file

I-104 Cost Comparison *Canned food products are not commonly sold by the pound. Identify the cost per pound by dividing the cost per can by the weight per can. Source: Menu and Food Production Plan Source: Food Buying Guide DivideMultiply A Food and Form, AP B Cost/lb C Purchase Units for 100 Servings, FBG Yield Data Table, Column 5 D Purchase Units for One Serving Calculation Step 1: Divide C ÷ 100 = D This is the same as moving the decimal point two places to the left. E Cost of One Serving Calculation Step 2: Multiply B x D = E Green Beans, Fresh $0.30/lb ÷ 100 = x = $0.027 Green Beans, Canned $0.24/lb* ÷ 100 = x = $0.034 Green Beans, Frozen $0.36/lb ÷ 100 = x = $0.031

I-105 Shortcut to Converting Serving Size