1. Amey Herald, M.S., R.D. Division of Nutrition and Health Services Kentucky Department of Education Child Care Annual Training FY 2010

2.  How many servings will you get from a specific quantity of food?  How much food will you need to buy?  How much food will you need to prepare for production of the meal?

3. sufficient  To verify quantities prepared on M & P as sufficient for the number of participants served.  Did you prepare enough so each participant received the required serving size?

4.  CACFP Meal pattern chart- What serving size of this item are you planning to have available for the participants?  Look at the CACFP chart for EACH meal, every time, because serving sizes vary  Post the CACFP meal pattern chart in the kitchen and where meals are served.

6. You are the cook and food purchaser at a center. The center feeds 30 participants ( twelve 1-2 year olds and eighteen 3-5 year olds ) at mealtime. Let’s calculate how much food to prepare!

7.  Baby Carrots at snack  Bananas at breakfast  Fresh Oranges at snack (138 count)  Fresh Potatoes (for HM mashed potatoes) at lunch  Fresh strawberries at breakfast  Fresh lettuce heads for HM salad at lunch

8.  Next, Look at the MENU for the items to prepare or purchase. Move to the FOOD BUYING GUIDE. Find the menu item under column 1.  Find the way the item was purchased under column 2.

10.  Leap over to column 4. Is the serving size that you determined you need when doing Step 1 found in column 4?  If Yes, simply leap back to column 3 and this tells you the number of servings you will get from the pound/purchase unit. Remember- when dealing with food always round the decimal down in column 3 to avoid coming up short! Extras are OK- you may need it!

12.  Leap over to column 4. Is the serving size that you determined you need when doing Step 1 found in column 4?  If No, then you must times column 4 by 2 to meet your needs, or double it. Then you will divide column 3 by 2, or cut it in half, and this tells you the number of servings you will get from the pound/purchase unit. Remember- when dealing with food always round the decimal down in column 3 to avoid coming up short! Extras are OK- you may need it!

14. For example, to find the pounds to prepare for the Baby Carrots: Take the number of servings you need ( 30) and divide by the number you have in column 3 which is 6 to find the number of pounds to prepare, which equals 5. 30 divided by 6 equals 5! Buy 5 pounds Baby Carrots! Handy Little Equation:

15.  Baby Carrots at snack  Bananas at breakfast  Fresh Oranges at snack (138 count)  Fresh Potatoes (for HM mashed potatoes) at lunch  Fresh strawberries at breakfast  Fresh lettuce heads for HM salad at lunch

18.  Baby Carrots at snack  Bananas at breakfast  Fresh Oranges at snack (138 count)  Fresh Potatoes (for HM mashed potatoes) at lunch  Fresh strawberries at breakfast  Fresh lettuce heads for HM salad at lunch

19.  Baby Carrots at snack - 5 pounds  Bananas at breakfast - 15 pounds  Fresh Oranges at snack - 10 pounds  Fresh Potatoes at lunch - 3.75 pounds  Fresh Strawberries at breakfast - 6 pounds  Fresh lettuce heads at lunch - 1.03 pounds  Round up when making purchases- › 3.75 pounds, buy 4 pounds potatoes › 1.03 pounds, buy 2 pounds lettuce

24.  CACFP Meal Pattern Chart  Menu and Shopping list  Food Buying Guide

29. CHOCOLATE CHIP COOKIES

33. GRANOLA BAR (Contains Raisins)

35. GRANOLA BAR (Contains Raisins)

36.  Larger serving size requirements equals buying larger quantities than expected  Buying larger quantities equals more $$$  Wrong way to increase food costs- not as beneficial for participants

37.  More fresh fruits/vegetables  More whole grains  Choose bread components with less added sugar, salt and fat  More nutrient dense

38. Thank you for your participation