1. Food Purchasing for Child Care National Food Service Management Institute The University of Mississippi www.nfsmi.org 800-321-3054

2. Lesson 3: Estimating Quantities

3. 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

4. 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

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

6. 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

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

8. 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

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

10. 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

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

12. 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

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

14. Step 3: Serving Meal per Meal Contribution

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

16. Step 5: Determine CACFP Meal Pattern Requirements

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

18. 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

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

20. Teriyaki Chicken Option A – Estimate the number of servings by adding the total number of meals you 26+13+11=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

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

22. Determine which size is the most economical to purchase…

23. 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

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

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

26. Questions?

27. 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.