I-62 Introduction to Yield Information and Methods 1 and 2 _________ Child Nutrition Programs Yield...
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Transcript of I-62 Introduction to Yield Information and Methods 1 and 2 _________ Child Nutrition Programs Yield...
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Introduction to Yield Informationand Methods 1 and 2
_________Child NutritionPrograms
Yield Tables
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How Are the Foods Listed and Grouped?
Milk, Section 4M/MA, Section 1V/F, Section 2G/B, Section 3
Other Foods, Section 5: These foods do not contribute to the meal patterns.
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How Are the Foods Listed and Grouped?
Section 1 Meat/Meat Alternates
Meat, Cheese, Egg, Nuts, Fish, Poultry
Section 2 Vegetables/Fruits Canned, Fresh, and Frozen
Section 3 Grains/Breads Bread, Pasta, Rice, Cereals
Section 4 Milk Fluid Milk
Section 5 Other Foods Not Creditable
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Important Points About Yield Information
Yield information represents average yields based on research conducted by USDA.
Yield information is meant to be a planning, purchasing, and production tool and is based on careful portioning and weighing.
Variance in actual and projected yields on some local products may legitimately exist and be documented based on procedures set by the State agency.
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Many Factors Affect Yield
Quality and condition of the food As Purchased (AP)
Storage and handling conditions
Equipment used in preparation Cooking methods and time Portion control Form in which the food is
served, for example, raw spinach or cooked spinach
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Column 1: Food As Purchased (AP)
Column 1 tells you the name of the food item and the form(s) in which it is purchased.
Are the apples fresh,
canned, frozen, or dehydrated?
Food As Purchased (AP)
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Column 2: 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.
Purchase Unit
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Column 3: Servings per Purchase Unit (EP)
Column 3 is used in Method 1 for determining the amount of food to purchase or order based on the Servings per Purchase Unit, Edible Portion (EP).
Servings per Purchase Unit, EP
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Column 4: Serving Size per Meal Contribution
The serving sizes listed in this column are commonly used; however, they may not be the serving size planned for a specific menu. Quantities given in columns 3 and 5 change when the serving size in Column 4 is adjusted.
Serving Size per Meal Contribution
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Columns 3 & 4
For example, a No. 10 can yields 50.4 1/4-c servings of canned apple slices.
Servings per Purchase Unit, EP
Serving Size per Meal Contribution
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Column 5: Purchase Units for 100 Servings
Column 5 is used in Method 2 for determining the amount of food to purchase or order based on the purchase units for 100 servings.
Purchase Units for 100 Servings
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Columns 4 & 5
For example, it takes 2 No. 10 cans
of apples, canned, slices, to provide 100 1/4-c servings.
Serving Size per Meal Contribution
Purchase Units for 100 Servings
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Column 6
Column 6 is used in Method 3 for determining the amount of food to purchase or order. It is used when the food item, AP, is in a different form than in Column 1 of the FBG yield data table.
Additional Information
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Column 6
For example, it takes 1 pound of apples, fresh, 125-138 count, AP, to provide 0.91 pound of ready-to-serve raw, cored, unpeeled apple, EP.
1 No. 10 Can = 89.0 oz (11-7/8 c) drained apple.
Additional Information
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Food and Form: Column 1, Food As Purchased (AP)Column 4, Food As Served
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Use care in selecting thefood you are actually using. Are your apples100 or 125-138 count? It makes a difference!
Column 1: Food As Purchased (AP)
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How Can You Use the Yield Data? Determine number of purchase units needed to obtain
the desired number of servings of a particular food. Adjust portion sizes and calculate servings to meet
minimum requirements. Calculate the quantity of food to buy to obtain the
correct amount of ready-to-cook and -use food for a recipe.
Determine correct yields for foods purchased prepared and ready-to-cook or -use. This is especially useful for fresh fruits and vegetables.
Calculate cost comparisons.
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To Calculate the Amount of Food to Buy, You Must Secure Specific Information from
School Records
Source: Menu, Food Production Records, and Procurement Documents
What is the planned food and form? How many servings are
needed? What is the planned serving
size?
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To Calculate the Amount of Food to Buy, You Must Secure Specific Information
from the Food Buying Guide
Source: Food Buying Guide Yield Data Tables
What is the serving size indicated in FBG yield data table, Column 4?
What is the purchase unit in Column 2? How many servings per purchase unit are
yielded (Column 3), or how many purchase units per 100 servings are needed (Column 5)?
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To Calculate the Amount of Food to Buy, You Must Secure Specific Information from
Calculations
Addition, Multiplication, Division, and Rounding Up How many purchase units are
needed? How many purchase units must be purchased?
This is determined by rounding up the amount needed to the next highest measurable purchase unit.
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Introduction to Methods 1 and 2:Calculate the Quantity of Food to
Order or Purchase
Method 1, Using Column 3 of the FBG
Method 2, Using Column 5 of the FBG
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LA I-17: Method 1, Using FBG Column 3, Servings per Purchase Unit
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
1. 65 24.8 3/8-c servings per No. 10 can of beans
65 ÷ 24.8 = 2.62 No. 10 cans of beans needed
2.62 rounded up to 2.75 or 3 No. 10 cans
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LA I-18: Method 2, Using FBG Column 5, Purchase Units for 100 Servings
Source: Menu and Food Production Plan or Converted Servings
Source:Food Buying Guide
Multiply/Divide Round 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
DTo Ensure Enough Food Is Available, Always Round Up to Nearest Measurable Purchase Unit
1. 65 4.1 No. 10 cans per
100 3/8-c servings of beans
65 x 4.1 ÷ 100 = 2.66 No. 10 cans of beans needed
2.66 rounded up to 2.75 or
3 No. 10 cans of beans to be purchased