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

2. 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?

3. 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?

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

5. 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!

6. 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 2. 127.5 1-oz servings of beef round roast, without bone, needed K–3 4–12 45 30 1-1/2 oz 2 oz 67.5 oz 60 oz

7. 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 127.5 1-oz servings of beef round roast, without bone, needed 9.76 1-oz servings of beef round roast, without bone, per lb 127.5 ÷ 9.76 = 13.06 lb of beef round roast, without bone, needed 13.06 rounded up to 13.25 lb or 13 lb 4 oz of beef round roast, without bone, to be purchased

8. 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?

9. 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!

10. 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

11. 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 47.1 1/4-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)

12. 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) =229.5 1-oz servings of M/MA from ground beef 4–12157x2 oz=314.0 1-oz servings of M/MA from ground beef 7–1215x3 oz=45.0 1-oz servings of M/MA from ground beef 588.5 1-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.

13. 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 588.5 1-oz servings of M/MA from ground beef 8.5 lb per 100 1-oz M/MA servings of ground beef 588.5 x 8.5 ÷ 100 = 50.02 lb of ground beef needed 50.02 rounded up to 50.25 lb or 50 lb 4 oz of ground beef to be purchased

14. 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?

15. 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. 5.62 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

16. 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.

17. I-101 LA I-29: Method 3, Purpose 2 10 lb RTC/RTS ÷ 0.76 = 13.15 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 13.15 lb iceberg lettuce Do not round up; continue to additional steps.

18. 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 13.15 lb of iceberg lettuce, head, fresh, untrimmed 22.2 1/4-c servings of shredded iceberg lettuce per lb of iceberg lettuce, head, fresh, untrimmed 13.15 x 22.2 = 291.9 1/4-c servings per 10-lb bag of shredded lettuce 291.9 ÷ 10 lb per bag = 29.1 1/4-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.)

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

20. 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/lb9.09.0 ÷ 100 =.0900.30 x 0.090 = $0.027 Green Beans, Canned $0.24/lb*14.014.0 ÷ 100 = 0.1400.24 x 0.140 = $0.034 Green Beans, Frozen $0.36/lb8.78.7 ÷ 100 = 0.0870.36 x 0.087 = $0.031

21. I-105 Shortcut to Converting Serving Size