Food Buying Guide

Can be found on internet at

Pen and Ink Corrections and Changes to FBG

Brief History 1947 – Quantities of Food For Serving School Lunches – The Food Buying Guide for Type A School Lunches 1984 – Food Buying Guide for Child Nutrition Programs 2001 – New Edition of FBG

FBG is… A great resource Yield information Calculation examples Meal patterns

Project amount of food to buy and prepare Determine contribution towards meal requirements.

Why use FBG? Records Nutrition Orders Portions Menus Recipes Safety

FBG will help you answer the following... Will the meal meet NSLP requirements? How many servings will you get from a specific quantity of food? What quantity of raw product, as purchased, will provide the amount of ready to cook food? How much food will you need to buy?

Broken-down into 7 parts Introduction Meat/Meat alternate Vegetables/Fruits Grains/Breads Milk Other foods Appendices

Introduction Filled with guidance  Meal Patterns  Abbreviations  Weights, measures, Conversions  Can, Scoops, Disher sizes  Calculations

Section 1: Meat/Meat Alternate Section 2: Vegetables/Fruits Section 3: Grains/Breads Section 4: Milk Section 5: Other

Each Section contains the following information:  Requirements  Crediting  Definitions  Yield Tables  Miscellaneous information

How to read Yield Tables Food As Purchased, AP Purchase Unit Servings per Purchase Unit, EP Servings per Meal Contribution Purchase Units for 100 Servings Additional Information

Column 1 – Food As Purchased, AP Name of food item Form it is purchased Detailed Description

Column 2 – Purchase Unit The Basic unit of purchase  Most food is pounds  Can be listed in cans/jars

Column 3 – Servings per Purchase Unit, EP Number of servings of a given size (column 4) from each purchase unit (column 2)

Column 4 – Serving Size per Meal contribution Describes a serving by weight, measure or number of pieces or slices. For foods specified in the meal patterns, serving size given can be credited toward meeting meal pattern requirements

Column 5 – Purchase Units of 100 Servings Shows the number of purchase units you need of 100 servings.

Column 6 – Additional Information Provides other information to help you calculate the amount of food you need to purchase and/or prepare

Section 4 Milk Regulations on Milk 2004 Reauthorization Act Yield Tables

Section 5 Other Foods Description/Definitions Yield Tables

Section 6 Appendices Appendix A: Recipe Analysis Appendix B: Column 6 Recipe Analysis Appendix C: USDA Labeling Program Appendix D: Food Purchasing Appendix E: Resources

The students of Wisconsin benefit from the nutritious meals you provide to them!