HOW TO USE THE FOOD BUYING GUIDE & Formula

Presenter

Mary Burks, RD, SNA

USDA’S Food Buying Guide designed for Child Nutrition Programs.

To help determine quantities of food to purchase for use in preparing meals for children.

HOW TO USE THE FOOD BUYING GUIDE

Fall 2014 NAO Training ©MDE – Office of Child Nutrition

Food Buying Guide for Child Nutrition Programs

http://teamnutrition.usda.gov/Resources/foodbuyingguide.html

Food Buying Guide for Child Nutrition ProgramsFood Buying Guide for Child Nutrition Programs

©MDE – Office of Child NutritionFall 2014 NAO Training

Under revisions (Grains SP30-2012)

New sections completed

Fruits

Vegetables & Sub-groups

Milk

Meat/Meat Alternates

Food Buying Guide

©MDE – Office of Child NutritionFall 2014 NAO Training

Food Buying Guide Calculator for Child Nutrition

Programs

http://fbg.nfsmi.org/

Fall 2014 NAO Training ©MDE – Office of Child Nutrition

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It helps you…Meet requirements.Determine how many serving will you get from a specific quantity of food. Determine what quantity of the raw product will provide the amount of ready-to-cook food called for in a recipe andDetermine how much food will you need to buy.

Food Buying Guide for Child Nutrition Programs

©MDE – Office of Child NutritionFall 2014 NAO Training

Group Section Product Name

Beef 1 Meat and Meat Alternates

Sweet Potatoes 2 Vegetables and Fruits

Cereals 3 Grains/Breads

Milk 4 Milk

Hominy 5 Other foods

SECTION/GROUP

©MDE – Office of Child Nutrition

1 - Food as purchased, AP.

2 - Purchase unit.

3 - Servings per purchase unit.

4 - Serving size per meal contribution.

5 - Purchase units for 100 servings.

6 - Additional information.

Column Headings

©MDE – Office of Child NutritionFall 2014 NAO Training

Column 1

Food As Purchased, AP

Food As Purchased (AP)

Column 2Purchase Unit

Purchase Unit

What is the unit of purchase for the food? For many foods, the FBG yield data tables list pounds. Other examples of common purchase units include but are not limited to gal, No. 10 can, No. 300 can, and 40-lb pkg.

Column 3

Servings per Purchase Unit, EP(Edible Portion)Blueberry – example P 2-74

Servings per Purchase Unit, EP

Column 4

Servings Size per Meal Contribution

Serving Size per Meal Contribution

Column 5

Purchase Units for 100 Servings

Purchase Units for 100 Servings

Column 6

Additional Information

Additional Information

How many servings will I need?

What is my planned serving size for this

food?

In what form will I purchase this food?

What serving size is listed in Column 4?

Is the listed serving size the same as my

planned serving size ?

How many purchase units of the food will I

need to buy?

Calculating food to purchasequestions to ask

©MDE – Office of Child NutritionFall 2014 NAO Training

Always round up when calculating how much food to buy and cooked.

Always round down crediting component to meet meal pattern requirement.

©MDE – Office of Child NutritionFall 2014 NAO Training

The Formula

USDA Food Buying Guide

©MDE – Office of Child Nutrition

A x B x C = D A = Purchase Units for 100 Servings

(FBG – Column 5)

B = Number of Servings Needed( count)100=Number of Servings Listed

  C = Serving Size Needed (your menu)

Serving Size Listed (FBG – Column 4)

D = Quantity Needed to Purchase or Prepare

© MDE – Office of Child NutritionFall 2014 NAO Training

Grades K - 8Lunch

BQ Chicken (thighs) – 225 - 2oz portionsBaked Beans 225 servings – ½ cup

Steamed Broccoli 150 servings – ½ cupFresh Peach – 125 – ½ cup

Rolls - Whole Wheat 1ozMilk

Chocolate FFWhite LF

©MDE – Office of Child NutritionFall 2014 NAO Training

Step 1: Number of servings needed 225 (Transfer to Part B below)

Serving size needed 2 ozs (Transfer to Part C below)

Step 2: determine quantity needed. Record your calculations for each step.

A X B X C = D

StepsPurchase Units for 100 servings

(FBG Col. 5)x

Number servings needed

(from step 1) ÷

Number

servings listed

(FBG=100)

x

Serving size needed (from

step 1)

÷

Serving size

listed (FBG Col 4 ) = Quantity

Needed

List: x ÷ x ÷ =

Change to a Decimal: x x =

Compute: x x =

Chicken (Thigh w bone & skin) (Page 1-31 FBG)

25.0 lbs.

25

225 ÷ 100

2.25

2 oz ÷ 2 oz

2÷ 2

1 56.25 lbs.

Step 3: round up 56.25 lbs. quantity needed cases to purchase

Step 1: Number of servings needed 225 (Transfer to Part B below)

Serving size needed 1/2 cup (Transfer to Part C below)

Step 2: determine quantity needed. Record your calculations for each step.

A X B X C = D

StepsPurchase Units for 100 servings

(FBG Col. 5)x

Number servings needed

(from step 1) ÷

Number

servings listed

(FBG=100)

x

Serving size needed (from

step 1)

÷

Serving size

listed (FBG Col 4 ) = Quantity

Needed

List: x ÷ x ÷ =

Change to a Decimal: x x =

Compute: x x =

Baked Beans Vegetarian (Page 2-12 FBG)

2.2 cans

2.2

225 ÷ 100

2.25

1/2 c. ÷ 1/4 c.

.5 ÷ .25

2 9.9 # 10 cans

Step 3: round up 10 # 10 cans quantity needed 2 cases to purchase

Step 1: Number of servings needed 150 (Transfer to Part B below)

Serving size needed 1/2 cup (Transfer to Part C below)

Step 2: determine quantity needed. Record your calculations for each step.

A X B X C = D

StepsPurchase Units for 100 servings

(FBG Col. 5)x

Number servings needed

(from step 1) ÷

Number

servings listed

(FBG=100)

x

Serving size needed (from

step 1)

÷

Serving size

listed (FBG Col 4 ) = Quantity

Needed

List: x ÷ x ÷ =

Change to a Decimal: x x =

Compute: x x =

Broccoli, Frozen Cut or Chopped (Page 2-17 FBG)

10.5

10.5

150 ÷ 100

1.50

1/2 c. ÷ 1/4 c.

.5 ÷ .25

2 31.50 lbs

Step 3: round up 31.50 lbsquantity needed cases to purchase

Step 1: Number of servings needed 125(Transfer to Part B below)Serving size needed ½ cup (Transfer to Part C below)

Step 2: determine quantity needed. Record your calculations for each step.

A X B X C = D

StepsPurchase Units for 100 servings

(FBG Col. 5)x

Number servings needed

(from step 1) ÷

Number

servings listed

(FBG=100)

x

Serving size needed (from

step 1)

÷

Serving size

listed (FBG Col 4 ) = Quantity

Needed

List: x ÷ x ÷ =

Change to a Decimal: x x =

Compute: x x =

Fresh peaches size 80 (Page2-90 FBG)

22.3 lbs

22.3

125 ÷ 100

1.25

1/2 ÷ 1/2

.50÷ .50

1 27.88lbs

Step 3: round up 28 lbs quantity needed lbs or cases to purchase

Purchase whole grain rolls that qualifies as a grains/breads components. See handout on grains

breads requirements.

Choice of milks 1/ 2 pint

• Purchase Half pint of milk from a vendor.• It is required that fluid milk must be offered.

No Calculation

©MDE – Office of Child NutritionFall 2014 NAO Training

Activity calculating foods

©MDE – Office of Child NutritionFall 2014 NAO Training

Menu

Spaghetti WW W/ meat sauce (125 + 2oz portion)

Beef, ground, fresh or frozen, no more than 20% fat (Page 1-16 FBG)

Corn, whole kernel, vacuum pack, # 10 cans, heated, drained (70 – 1/2 cup portion) Page 2-26

Green Beans (100 1/2 cup portion) Page 2-6

Canned, sliced, cling peaches (98 – 1/2 cup portion) Page 2- 92

Fresh Apple (112 1 each 125 counts) Page 2-69

Whole grain Rolls

Milk (LF white & FF Chocolate)

FBG Practice~ calculating food to purchase

©MDE – Office of Child NutritionFall 2014 NAO Training

Step 1: Number of servings needed 125(Transfer to Part B below)

Serving size needed 2 oz (Transfer to Part C below)

Step 2: determine quantity needed. Record your calculations for each step.

A X B X C = D

StepsPurchase Units for 100 servings

(FBG Col. 5)x

Number servings needed

(from step 1) ÷

Number

servings listed

(FBG=100)

x

Serving size needed (from

step 1)

÷

Serving size

listed (FBG Col 4 ) = Quantity

Needed

List: x ÷ x ÷ =

Change to a Decimal: x x =

Compute: x x =

Beef, ground, fresh or frozen, no more than 20% fat (Page 1-14 FBG)

8.5 lbs.

8.5

125 ÷ 100

1.25

2 oz.÷ 1 oz.

2 ÷ 1

2 21.25 lbs.

Step 3: round up 21.25 lbs. quantity needed 1case to purchase

Step 1: Number of servings needed 70 (Transfer to Part B below)

Serving size needed 1/2 cup (Transfer to Part C below)

Step 2: determine quantity needed. Record your calculations for each step.

A X B X C = D

StepsPurchase Units for 100 servings

(FBG Col. 5)x

Number servings needed

(from step 1) ÷

Number

servings listed

(FBG=100)

x

Serving size needed (from

step 1)

÷

Serving size

listed (FBG Col 4 ) = Quantity

Needed

List: x ÷ x ÷ =

Change to a Decimal: x x =

Compute: x x =

Corn, whole kernel, vacuum pack, # 10 cans, heated, drained (Page 2-26 FBG)

3 # 10 cans

3.0

70 ÷ 100

.70

½ c. ÷ ¼ c.

.50 ÷ .25

2 4.20 cans

Step 3: round up 5 cans quantity needed 1 case to purchase

Step 1: Number of servings needed 100(Transfer to Part B below)

Serving size needed ½ cup (Transfer to Part C below)

Step 2: determine quantity needed. Record your calculations for each step.

A X B X C = D

StepsPurchase Units for 100 servings

(FBG Col. 5)x

Number servings needed

(from step 1) ÷

Number

servings listed

(FBG=100)

x

Serving size needed (from

step 1)

÷

Serving size

listed (FBG Col 4 ) = Quantity

Needed

List: x ÷ x ÷ =

Change to a Decimal: x x =

Compute: x x =

Beans, Green Canned cut USDA (Page 2-6 FBG)

2.3 cans

2.3

100 ÷ 100

1.00

½ c. ÷ ¼ c.

.50 ÷ .25

2 4.60 cans

Step 3: round up 5 cans quantity needed 1 case to purchase

Step 1: Number of servings needed 98 (Transfer to Part B below)Serving size needed 1/2 cup (Transfer to Part C below)

Step 2: determine quantity needed. Record your calculations for each step.

A X B X C = D

StepsPurchase Units for 100 servings

(FBG Col. 5)x

Number servings needed

(from step 1) ÷

Number

servings listed

(FBG=100)

x

Serving size needed (from

step 1)

÷

Serving size

listed (FBG Col 4 ) = Quantity

Needed

List: x ÷ x ÷ =

Change to a Decimal: x x =

Compute: x x =

Canned, sliced, cling peaches (Page 2-92 FBG)

2 # 10 cans

2

98 ÷ 100

.98

1/2 ÷ 1/4

.50÷ .25

2 3.92

Step 3: round up 4 # 10 cans quantity needed 1 case to purchase

Step 1: Number of servings needed 112(Transfer to Part B below)Serving size needed 1/2 cup (Transfer to Part C below)

Step 2: determine quantity needed. Record your calculations for each step.

A X B X C = D

StepsPurchase Units for 100 servings

(FBG Col. 5)x

Number servings needed

(from step 1) ÷

Number

servings listed

(FBG=100)

x

Serving size needed (from

step 1)

÷

Serving size

listed (FBG Col 4 ) = Quantity

Needed

List: x ÷ x ÷ =

Change to a Decimal: x x =

Compute: x x =

Apple, Fresh 125-138 Counts raw unpeeled whole (Page 2-69 FBG)

6.8 #

6.8

112 ÷ 100

1.12

1/2 ÷ 1/4

.50÷ .25

2 15.24

Step 3: round up 16 lbs quantity needed 1 case to purchase

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Food Buying Guide Calculator

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Item Servings Size Food Item (AP) Serving Description (EP)

Exact Qty

Purchase Qty

Purchase Unit Select

1

10 1 cup Beans, Green, canned, cut,

includes USDA Foods heated drained

vegetable 0.88

Shopping List

Item Servings Size Food Item (AP) Serving

Description (EP)Exact Qty

Purchase Qty

Purchase Unit

1 100 1/2 cup

Pasta, (group H), spaghetti, regular, dry

cooked to al dente, boiled

8 minutes9.52 9.75 lb