Food Buying Guide

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Food Buying Guide
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(No Transcript)
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Food Buying Guide

• Can be found on internet at
• http//schoolmeals.nal.usda.gov/FBG/buyingguide.ht
  ml

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Pen and Ink Corrections and Changes to FBG

• http//schoolmeals.nal.usda.gov/FBG/changes.pdf

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Brief History

• 1947 Quantities of Food For Serving School
  Lunches
• 1955-1979 The Food Buying Guide for Type A
  School Lunches
• 1984 Food Buying Guide for Child Nutrition
  Programs
• 2001 New Edition of FBG

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FBG is

• A great resource
• Yield information
• Calculation examples
• Meal patterns

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• Project amount of food to buy and prepare
• Determine contribution towards meal requirements.

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Why use FBG?

• Records
• Nutrition
• Orders
• Portions
• Menus
• Recipes
• Safety

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FBG will help you answer the following...

• Will the meal meet NSLP requirements?
• How many servings will you get from a specific
  quantity of food?
• What quantity of raw product, as purchased, will
  provide the amount of ready to cook food?
• How much food will you need to buy?

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Broken-down into 7 parts

• Introduction
• Meat/Meat alternate
• Vegetables/Fruits
• Grains/Breads
• Milk
• Other foods
• Appendices

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Introduction

• Filled with guidance
• Meal Patterns
• Abbreviations
• Weights, measures, Conversions
• Can, Scoops, Disher sizes
• Calculations

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• Section 1 Meat/Meat Alternate
• Section 2 Vegetables/Fruits
• Section 3 Grains/Breads
• Section 4 Milk
• Section 5 Other

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• Each Section contains the following information
• Requirements
• Crediting
• Definitions
• Yield Tables
• Miscellaneous information

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How to read Yield Tables

• Food As Purchased, AP
• Purchase Unit
• Servings per Purchase Unit, EP
• Servings per Meal Contribution
• Purchase Units for 100 Servings
• Additional Information

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Column 1 Food As Purchased, AP

• Name of food item
• Form it is purchased
• Detailed Description

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Column 2 Purchase Unit

• The Basic unit of purchase
• Most food is pounds
• Can be listed in cans/jars

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Column 3 Servings per Purchase Unit, EP

• Number of servings of a given size (column 4)
  from each purchase unit (column 2)

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Column 4 Serving Size per Meal contribution

• Describes a serving by weight, measure or number
  of pieces or slices.
• For foods specified in the meal patterns, serving
  size given can be credited toward meeting meal
  pattern requirements

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Column 5 Purchase Units of 100 Servings

• Shows the number of purchase units you need of
  100 servings.

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Column 6 Additional Information

• Provides other information to help you calculate
  the amount of food you need to purchase and/or
  prepare

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Section 4 Milk

• Regulations on Milk
• 2004 Reauthorization Act
• Yield Tables

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Section 5 Other Foods

• Description/Definitions
• Yield Tables

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Section 6 Appendices

• Appendix A Recipe Analysis
• Appendix B Column 6 Recipe Analysis
• Appendix C USDA Labeling Program
• Appendix D Food Purchasing
• Appendix E Resources

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The students of Wisconsin benefit from the
nutritious meals you provide to them!