1. 1 Food Buying Guide for Child Nutrition Programs United States Department of Agriculture Food and Nutrition Service I -1

2. I -2 Food Buying Guide for Child Nutrition Programs http://schoolmeals.nal.usda.gov/FBG/buyingguide.html

3. I -3 Yours Is a BIG and Very Important Job! You plan menus, purchase and prepare food, and serve nourishing meals for USDA’s CNP. Menus Portion s Record s Safety Nutrition Recipes Orders

4. I -4 Whether Serving 10 or 1000 Meals, You Need to Understand the Same Concepts! Will the meal meet requirements for the appropriate CNP? How many servings will you get from a specific quantity of food? What quantity of the raw product will provide the amount of ready-to-cook food called for in a recipe? How much food will you need to buy? Will the meal meet requirements for the appropriate CNP? How many servings will you get from a specific quantity of food? What quantity of the raw product will provide the amount of ready-to-cook food called for in a recipe? How much food will you need to buy?

5. I -5 Think of the FBG as a Management Tool The Food Buying Guide is your tool for determining how much food to buy and prepare, as well as aiding with many other tasks.

6. I -6 The Food Buying Guide 2001 Edition Replaces All Prior Editions

7. I -7 Features of the New Food Buying Guide  New food items added/revised  Food safety warnings  Additional calculation examples  New tables and charts  Current meal patterns  Grains/Breads instruction and flow chart  Expanded index  Appendices

8. I -8 Sections of the FBG The FBG is divided into 7 sections and an index. The sections are as follows:  Introduction  M/MA  V/F  G/B  Milk  Other Foods  Appendices A–E

9. I -9 Section I: Introduction This section of the FBG is filled with guidance to help you accomplish your menu planning goals! The FBG is easy to  read,  understand, and  use!

10. I -10 Section 1: Meat/Meat Alternates (M/MA)  Includes new yield data Examples: A.Ground buffalo B.Ostrich medallions C.Ham, water added  References the Institutional Meat Purchase Specifications (IMPS)  Retains Meat/Meat Alternates yield data

11. I -11 Section 2: Vegetables/Fruits (V/F) Includes n ew items and yield data Examples: A.Fresh baby carrots B.Fresh celery sticks C.Kiwi D.Star fruit E.Taro F.Yucca

12. I -12 Section 3: Grains/Breads (G/B) Incorporates the following:  A flow chart for determining G/B creditability  A worksheet to calculate grams of creditable grains  Product classifications based on the G/B instruction (Exhibit A)

13. I -13 Section 4: Milk Contains a more complete listing of fluid milk types available and their updated product names

14. I -14 Section 5: Other Foods Contains a listing of foods that may be used to enhance menus and add calories but do not meet the requirements for any component of the meal patterns of the food-based menu planning approaches

15. I -15 Appendix A: Recipe Analysis This tool helps calculate the contributions of various recipe ingredients toward the M/MA, V/F, and G/B components of the meal pattern requirements.

16. I -16 Appendix B: Using Column 6 for Recipe Analysis This tool uses Column 6 yield data to calculate the contributions of various recipe ingredients toward the M/MA, V/F, and G/B components of the meal pattern requirements.

17. I -17 Appendix C: The USDA Child Nutrition (CN) Labeling Program This appendix includes a brief description of the program, types of foods that may be CN labeled, what the CN logo looks like, and additional yield data.

18. I -18 Appendix D: The Purchasing Process

19. I -19 Appendix E: Resources Look here first for many useful resources!

20. I -20 Introduction to Yield Information Yield information can be a valuable planning tool. Use it as a guideline to purchase sufficient food for the meals you will prepare.

21. 21 Locate Your School’s Copy of the FBG, a Valuable Tool!  Locate it.  Unwrap it.  Assemble it.  Make it readily available.  Use it! I -21