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

How Are the Foods Listed and Grouped? Pg 72 Milk, Section 4 M/MA, Section 1 V/F, Section 2 G/B, Section 3 Other Foods, Section 5: These foods do not contribute to the meal patterns.

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

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

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?

Column 2: Purchase Unit 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.

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).

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.

Columns 3 & 4 Servings per Purchase Unit, EP Serving Size per Meal Contribution For example, a No. 10 can yields 34.1 1/4-c servings of canned heated, drained corn.

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.

Columns 4 & 5 Serving Size per Meal Contribution Purchase Units for 100 Servings For example, it takes 3 No. 10 cans of corn, heated and drained to provide 100 1/4-c servings.

Additional Information Column 6 Additional Information 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.

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

Column 1: Food As Purchased (AP) Use care in selecting the food you are actually using. Look for details on how the product is packed.

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?

Source: Food Buying Guide Yield Data Tables 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

The Formula 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 Calculation: A x B x C=D

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.

Purchase Units for 100 servings (FBG Column 5) = 2.0 #10 cans Column A Source: Food Buying Guide A Purchase Units for 100 servings (FBG Column 5) = 2.0 #10 cans

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

Number of Servings Needed divided by 100 Servings = 88/100= .88 Column B Source: Production Record & Food Buying Guide B Number of Servings Needed divided by 100 Servings = 88/100= .88

Serving Size Needed divided by Serving Size Listed (FBG Column 4) = Column C Source: Production Record & Food Buying Guide C Serving Size Needed divided by Serving Size Listed (FBG Column 4) = ¼ cup / ¼ cup = .25 / .25 = 1

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

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

Nearest Practical Amount to Purchase Always Round up to the nearest practical purchasing unit 1.76 #10 cans = 2 #10 cans 2 #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.

The Formula 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 Calculation: A x B x C=D

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?

Purchase Units for 100 servings (FBG Column 5) = 3.0 #10 cans Column A Source: Food Buying Guide A Purchase Units for 100 servings (FBG Column 5) = 3.0 #10 cans

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

Number of Servings Needed divided by 100 Servings = 460/100= 4.6 Column B Source: Production Record & Food Buying Guide B Number of Servings Needed divided by 100 Servings = 460/100= 4.6

Serving Size Needed divided by Serving Size Listed (FBG Column 4) = Column C Source: Production Record & Food Buying Guide C Serving Size Needed divided by Serving Size Listed (FBG Column 4) = ½ cup / ¼ cup = .5 / .25 = 2

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

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

Nearest Practical Amount to Purchase Always Round up to the nearest practical purchasing unit 27.6 #10 cans = 28 #10 cans 28/ 6 (6 cans per case) = 4.7 cases 4.7 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.

The Formula 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 Calculation: A x B x C=D E

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

Appendix C: The USDA Child Nutrition (CN) Labeling Program Common Questions Sample CN Logo

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

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)

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.

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.

Products That Are Eligible for CN Labels Main Dish Products That Contribute to the M/MA  

Juice and Juice-Based Drink Products Containing at Least 50% Full-Strength Juice by Volume.

Ready-to-Eat, Frozen-Prepared, and Refrigerated-Prepared Pizzas All Need Documentation for Crediting ? + = M/MA ?? = V/F = G/B Ingredients cannot be separated to weigh and measure.

The CN Label Tells Us What We Cannot Determine for Ourselves 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 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.

An Authentic CN Label Contains Logo With Distinct Border 6-Digit Product Identification Number 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**) Month and Year of Approval Meal Pattern Contribution Statement Statement Specifying CN Label Was Authorized by FNS

Questions and Answers Yes No Are manufacturers required to CN label products? Are schools required to buy CN labeled products? Are CN labeled products more nutritious? Are CN labeled products higher quality?

Do CN Labeled Products Have Advantages? 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. Yes No

Do CN Labeled Products Cost More? CN 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. Maybe

Questions??