National Food Service Management Institute Section 4: Quantities 1 Section 4: Quantities (Step 3) Food Purchasing for Child Care Centers

National Food Service Management Institute Section 4: Quantities 2 estimate the quantities of food to be purchased for “Menu Items” on the grocery list by using the Food Buying Guide for Child Nutrition Programs (USDA/FNS, 2001), Lesson Objectives The learner will be able to

National Food Service Management Institute Section 4: Quantities 3 explain how to estimate quantities for “Standard Stock Items” and “Yearly Items” on the grocery list, and compare costs to determine the most efficient size to purchase. Lesson Objectives The learner will be able to

National Food Service Management Institute Section 4: Quantities 4 Yields Food Buying Guide for Child Nutrition Programs

National Food Service Management Institute Section 4: Quantities 5 Size of Container No. 2½ No. 300 No. 10 for serving needs

National Food Service Management Institute Section 4: Quantities 6 Size of Container No. 2½ No. 300 No. 10 that is most cost-efficient

National Food Service Management Institute Section 4: Quantities 7 Size of Container No. 2½ No. 300 No. 10 that fits food preparation work load

National Food Service Management Institute Section 4: Quantities 8 Storage Capacity

National Food Service Management Institute Section 4: Quantities 9 Quantities Standard stock items Yearly items Menu items

National Food Service Management Institute Section 4: Quantities 10 Menu for Children: Day 1 MealFood Breakfast Chocolate Milk, fluid Bagel, cinnamon raisin, enriched Cream cheese Strawberries Snack Lowfat Yogurt, flavored Pear, fresh Water Lunch Milk, fluid Mexican Pizza, D-13 (1½ oz meat, ½ serving bread, ⅛ cup vegetable) Carrots, raw, strips Dip for Carrots, E-15 Watermelon

National Food Service Management Institute Section 4: Quantities 11 Strawberries Menu ItemsQuantity Strawberries, fresh, 1 pt for fruit cup *

National Food Service Management Institute Section 4: Quantities 12 Strawberries: The Steps Step 1: Find the number of servings per purchase unit from the FBG. Step 2: Determine the number of ¼-cup servings needed by age group. Step 3: Total the number of ¼-cup servings needed. Step 4: Divide the total number of ¼-cup servings needed (Step 3) by the number of ¼-cup servings in a pint (7.90). Step 5: Add the amount needed for the fruit cup for Day 2 to the answer in Step 4.

National Food Service Management Institute Section 4: Quantities 13 Strawberries: The Steps Step 1: Find the number of servings per purchase unit from the FBG. Step 2: Determine the number of ¼-cup servings needed by age group. Step 3: Total the number of ¼-cup servings needed. Step 4: Divide the total number of ¼-cup servings needed (Step 3) by the number of ¼-cup servings in a pint (7.90). Step 5: Add the amount needed for the fruit cup for Day 2 to the answer in Step 4.

National Food Service Management Institute Section 4: Quantities 14 Strawberries

National Food Service Management Institute Section 4: Quantities 15 Strawberries: The Math Step 1: Find the number of servings per purchase unit from the FBG. Find “Strawberries, fresh, whole” on page 2-77 of the FBG. Under column 2, select “pint.” Columns 3 and 4 show there are 7.90 ¼-cup servings per pint.

National Food Service Management Institute Section 4: Quantities 16 Strawberries: The Steps Step 1: Find the number of servings per purchase unit from the FBG. Step 2: Determine the number of ¼-cup servings needed by age group. Step 3: Total the number of ¼-cup servings needed. Step 4: Divide the total number of ¼-cup servings needed (Step 3) by the number of ¼-cup servings in a pint (7.90). Step 5: Add the amount needed for the fruit cup for Day 2 to the answer in Step 4.

National Food Service Management Institute Section 4: Quantities 17 Oak Street Child Care Center Age Group Number Enrolled Meals Served BreakfastLunchSnack Infants: 4–7 months Infants: 8–11 months Children: 1–2 years Children: 3–5 years Caregivers Totals

National Food Service Management Institute Section 4: Quantities 18 Strawberries Age Group NumberServing Size Children: 1–2 years 20¼ cup Children: 3–5 years 10½ cup Caregivers 8½ cup

National Food Service Management Institute Section 4: Quantities 19 Strawberries: The Math Step 2: Determine the number of ¼-cup servings needed by age group. = 20 ¼-cup servings Children ages 1–2 = 20 ¼-cup servings Children ages 3–5 = 10 ½-cup servings There are two ¼-cup servings in each ½-cup serving, so multiply the number of ½-cup servings by 2 to convert to ¼-cup servings. Conversion: 10 ½-cup servings x 2 = 20 ¼-cup servings

National Food Service Management Institute Section 4: Quantities 20 Strawberries: The Math Step 2: Determine the number of ¼-cup servings needed by age group. Caregivers = 8 ½-cup servings = 16 ¼-cup servings There are two ¼-cup servings in each ½-cup serving, so multiply the number of ½-cup servings by 2 to convert to ¼-cup servings. Conversion: 8 ½-cup servings x 2 = 16 ¼-cup servings

National Food Service Management Institute Section 4: Quantities 21 Strawberries: The Steps Step 1: Find the number of servings per purchase unit from the FBG. Step 2: Determine the number of ¼-cup servings needed by age group. Step 3: Total the number of ¼-cup servings needed. Step 4: Divide the total number of ¼-cup servings needed (Step 3) by the number of ¼-cup servings in a pint (7.90). Step 5: Add the amount needed for the fruit cup for Day 2 to the answer in Step 4.

National Food Service Management Institute Section 4: Quantities 22 Strawberries: The Math Step 3: Total the number of ¼-cup servings needed = 56 ¼-cup servings

National Food Service Management Institute Section 4: Quantities 23 Strawberries: The Steps Step 1: Find the number of servings per purchase unit from the FBG. Step 2: Determine the number of ¼-cup servings needed by age group. Step 3: Total the number of ¼-cup servings needed. Step 4: Divide the total number of ¼-cup servings needed (Step 3) by the number of ¼-cup servings in a pint (7.90). Step 5: Add the amount needed for the fruit cup for Day 2 to the answer in Step 4.

National Food Service Management Institute Section 4: Quantities 24 Strawberries: The Math Step 4: Divide the total number of ¼-cup servings needed (Step 3) by the number of ¼-cup servings in a pint (7.90). 56  7.90 = 7.09 or 8 (Always round up to the nearest whole number.)

National Food Service Management Institute Section 4: Quantities 25 Strawberries: The Steps Step 1: Find the number of servings per purchase unit from the FBG. Step 2: Determine the number of ¼-cup servings needed by age group. Step 3: Total the number of ¼-cup servings needed. Step 4: Divide the total number of ¼-cup servings needed (Step 3) by the number of ¼-cup servings in a pint (7.90). Step 5: Add the amount needed for the fruit cup for Day 2 to the answer in Step 4.

National Food Service Management Institute Section 4: Quantities 26 Strawberries: The Math Step 5: Add the amount needed for the fruit cup for Day 2 to the answer in Step 4. 1 pint for fruit cup + 8 pints = 9 pints

National Food Service Management Institute Section 4: Quantities 27 Strawberries Age Group Number of Children & Caregivers to Serve Required Serving Size Number of ¼-Cup Servings Purchase Unit Servings per Purchase Unit Amount to Purchase 1–2 Years20¼ cup20 3–5 Years10½ cup20 Caregivers 8½ cup16 Fruit Cup 1 Pint or 8 Totals56 9

National Food Service Management Institute Section 4: Quantities 28 Strawberries Menu ItemsQuantity Strawberries, fresh9 pt

National Food Service Management Institute Section 4: Quantities 29 Menu for Children: Day 5 MealFood Breakfast Milk, fluid Apple Wedges English Muffin, whole wheat, toasted, enriched Jam Snack Wheat Crackers, enriched Grape Juice Lunch Chocolate Milk, fluid Tuna Patty, D-10 [1½ oz fish; ½ serving bread] Oven Fries, I-5 Green Beans

National Food Service Management Institute Section 4: Quantities 30 Green Beans Menu ItemsQuantity Green Beans, canned *

National Food Service Management Institute Section 4: Quantities 31 Green Beans

National Food Service Management Institute Section 4: Quantities 32 Green Beans

National Food Service Management Institute Section 4: Quantities 33 Green Beans: The Math Step 1: Find the number of servings per purchase unit from the FBG. Find “Beans, Green, canned” on page 2-15 of the FBG. Select “No. 10 can” for “heated, drained vegetable.” Columns 3 and 4 show there are 45.3 ¼-cup servings per No. 10 can.

National Food Service Management Institute Section 4: Quantities 34 Green Beans: The Math Step 2: Determine the number of ¼-cup servings needed by age group. Children ages 1–2 = 26 ⅛-cup servings = 13 ¼-cup servings A ⅛ -cup serving is one-half of a ¼-cup serving, so divide the number of ⅛ -cup servings by 2 to convert to ¼-cup servings. Conversion: 26 ⅛ -cup servings  2 = 13 ¼-cup servings

National Food Service Management Institute Section 4: Quantities 35 Green Beans: The Math Step 2: Determine the number of ¼-cup servings needed by age group. A ⅛ -cup serving is one-half of a ¼-cup serving, so divide the number of ⅛ -cup servings by 2 to convert to ¼-cup servings. Children ages 3–5 = 10 ⅛ -cup servings = 5 ¼-cup servings Conversion: 10 ⅛ -cup servings  2 = 5 ¼-cup servings

National Food Service Management Institute Section 4: Quantities 36 Green Beans: The Math Step 2: Determine the number of ¼-cup servings needed by age group. There are two ¼ -cup servings in each ½-cup serving, so multiply the number of ½ -cup servings by 2 to convert to ¼-cup servings. Caregivers = 11 ½ -cup servings = 22 ¼-cup servings Conversion: 11 ½ -cup servings x 2 = 22 ¼-cup servings

National Food Service Management Institute Section 4: Quantities 37 Green Beans: The Math Step 3: Total the number of ¼-cup servings needed = 40 ¼-cup servings Step 4: Divide the total number of ¼-cup servings needed (Step 3) by the number of ¼-cup servings in a No. 10 can (45.3). 40  45.3 = 0.88 or 1 No. 10 can (Always round up to the nearest whole number.)

National Food Service Management Institute Section 4: Quantities 38 Green Beans Age Group Number of Children & Caregivers to Serve Required Serving Size Number of ¼-Cup Servings Purchase Unit Servings per Purchase Unit Amount to Purchase 1 – 2 Years 26⅛ cup 3 – 5 Years 10⅛ cup Caregivers11½ cup22 Total40 No. 10 can or 1 No. 2½ can or 4 No. 300 can5.008

National Food Service Management Institute Section 4: Quantities 39 Green Beans Size Number to Purchase for 40 ¼-Cup Servings Unit Price Extended Price No. 101$2.58 No. 2½4$0.92$3.68 No. 3008$0.51$4.08 Most cost-efficient can size?

National Food Service Management Institute Section 4: Quantities 40 Green Beans Menu ItemsQuantity Green Beans, canned1/No. 10

National Food Service Management Institute Section 4: Quantities 41 Activity 2: Answers Size Number to Purchase for 80 ½-Cup Servings Unit Price Extended Price No. 10 4$2.58$10.32 No. 2½ 13$0.92$11.96 No $0.51$16.32 Green Beans Cost Comparison of Three Different Can Sizes

National Food Service Management Institute Section 4: Quantities 42 Apricots Age Group Number of Children & Caregivers to Serve Required Serving Size Number of ¼-Cup Servings Purchase Unit Servings per Purchase Unit Amount to Purchase 1 – 2 Years20¼ cup20 3 – 5 Years10½ cup20 Caregivers 8½ cup16 Total56 No. 10 can481 No. 10 No. 2½ can No. 2½ can

National Food Service Management Institute Section 4: Quantities 43 Remember! Sometimes it is less expensive to purchase two different can sizes.

National Food Service Management Institute Section 4: Quantities 44 Cost-Effective Shopping From the Trainer’s Tablet: Lessons for Family/Home Child Care Providers

National Food Service Management Institute Section 4: Quantities 45 Note on the grocery list that you do not need to buy commodity or free food items. Commodity or Free Foods

National Food Service Management Institute Section 4: Quantities 46 Quantities for Yearly Items Most herbs and spices lose their ability to season food if stored for over a year.

National Food Service Management Institute Section 4: Quantities 47 Quantities for Yearly Items enhance the taste of the food and be more cost- effective. Purchasing the appropriate size for herbs and spices will

National Food Service Management Institute Section 4: Quantities 48 Activity 3 1 Tbsp = 3 tsp

National Food Service Management Institute Section 4: Quantities 49 Activity 3: Answers Size of Container No. of Tbsp per oz How many tsp How many ¼ tsp 1 oz oz oz

National Food Service Management Institute Section 4: Quantities 50 Begin with estimated quantities Experience Food receipts Adjust with trial and error method Weekly adjustments Approximately 6 weeks to stabilize quantities Standard Stock Quantities