1. Section 1: Introduction 1 Obtain food that is high quality Obtain food that is nutritious Obtain food that is safe Purchase at a cost-effective price Four Objectives in Food Purchasing

2. Section 1: Introduction 2 1.Plan menus 2.Develop a list of the foods needed to prepare the menus 3.Estimate the quantity of each food needed 4.Analyze the market area 5.Develop quality standards for each food 6.Obtain price quotes 7.Award a contract to a business or make a recommendation to the board of directors/owners 8.Place orders 9.Receive food or go to the store to purchase food 10.Store food 11.Prepare meals Steps in the Food Purchasing Process

3. Section 2 Menu Resources Feeding Infants: A Guide for Use in the Child Nutrition Programs http://teamnutrition.usda.gov/Resources/feeding_infants.html http://teamnutrition.usda.gov/Resources/feeding_infants.html Building Blocks for Fun and Healthy Meals http://teamnutrition.usda.gov/Resources/buildingblocks.html http://teamnutrition.usda.gov/Resources/buildingblocks.html Child Care Recipes: Food for Health and Fun http://teamnutrition.usda.gov/Resources/childcare_recipes.html

4. Section 3 Making the Grocery List Break up the task of making the grocery list in two parts: 1.Making a list of items needed 2.Estimating the quantities

5. Section 3 Parts of the Grocery List Standard Stock Items Foods kept on hand all of the time Staple foods that are replaced often Yearly Items Food purchased 1x per year Mostly herbs & spices Menu Items Foods purchased only when they are on the menu

6. Section 3 Standard Stock Items Examples of foods of this type are all: Purpose flour Granulated sugar Brown sugar Salt Vegetable oil Vinegar Pan release spray Jams Jellies Imitation maple syrup Peanut butter Catsup Tomato paste Instant nonfat dry milk mayonnaise

7. Section 3 Yearly Items Examples of foods of this type are all: cinnamon paprika vanilla flavoring cayenne pepper poultry seasoning crushed oregano garlic powder

8. Section 3 Menu Items Menu items are foods that are purchased only when they are on the menu: Milk fresh eggs fresh fruits fresh vegetables

9. Section 4 Quantities Green Beans – Calculating the amounts for No. 10 cans, No. 2 ½ cans, & No 300 cans A No. 10 can contains 45.3 ¼ cup servings. When the total number of ¼ cup servings needed (40) is divided by the number of ¼ cup servings in a No 10 can (45.3), the answer is 0.88 or 1 No. 10 can. 40/45.3 = 0.88 or 1 No. 10 can A No. 2 ½ can contains 12.5 ¼ cup servings. When the total number of ¼ cup servings needed (40) is divided by the number of ¼ cup servings in a No. 2 ½ can (12.5), the answer is 3.2 or 4 cans. 40/12.5 = 3.2 or 4 cans A No. 300 can contains 5 ¼ cup servings. When the total number of ¼ cup servings needed (40) is divided by the number of ¼ cup servings in a No. 300 can (5), the answer is 8 cans. 40/5 = 8 cans

10. Section 9 Quantities Defining/Measuring Quality Ingredient list on the label Nutrient content information CN label information Taste Appearance Children’s acceptance Food preparation Grade standards Cost

15. Free The reference amount used on the food label contains none or a very small amount: less than 5 calories; less than 5 mg sodium; less than 0.5 g total fat and saturated fat; less than 2 mg cholesterol or 0.5 g sugar. Light (1)An altered food contains 1/3 fewer calories or contains 50% of the fat in a reference food; if 50%ormore of the calories come from fat, the reduction must be 50%of the fat; or (2)The sodium content of a low calorie, low-fat food has been reduced by 50%; or (3) The term describes such properties as texture and color, as long as the label explains theintent (for example,“light brown sugar”or“light and fluffy”). Low The reference amount contains no more than 40 calories; 140 mg sodium; 3 g fat. High The reference amount contains 20% or more of the Daily Value for a particular nutrient. Good source The reference amount contains 10% to 19% of the Daily Value for a particular nutrient. Reduced The reference amount of a nutritionally Section 9 Quantities