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Title:

Food Buying Guide

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... Food Buying Guide for Child Nutrition Programs 2001 ... Introduction to the Food Buying Guide Subject: USDA Food Buying Guide Author: Julie A. Bialk Keywords: – PowerPoint PPT presentation

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Title: Food Buying Guide


1
Food Buying Guide
2
(No Transcript)
3
Food Buying Guide
  • Can be found on internet at
  • http//schoolmeals.nal.usda.gov/FBG/buyingguide.ht
    ml

4
Pen and Ink Corrections and Changes to FBG
  • http//schoolmeals.nal.usda.gov/FBG/changes.pdf

5
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

6
FBG is
  • A great resource
  • Yield information
  • Calculation examples
  • Meal patterns

7
  • Project amount of food to buy and prepare
  • Determine contribution towards meal requirements.

8
Why use FBG?
  • Records
  • Nutrition
  • Orders
  • Portions
  • Menus
  • Recipes
  • Safety

9
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?

10
Broken-down into 7 parts
  • Introduction
  • Meat/Meat alternate
  • Vegetables/Fruits
  • Grains/Breads
  • Milk
  • Other foods
  • Appendices

11
Introduction
  • Filled with guidance
  • Meal Patterns
  • Abbreviations
  • Weights, measures, Conversions
  • Can, Scoops, Disher sizes
  • Calculations

12
  • Section 1 Meat/Meat Alternate
  • Section 2 Vegetables/Fruits
  • Section 3 Grains/Breads
  • Section 4 Milk
  • Section 5 Other

13
  • Each Section contains the following information
  • Requirements
  • Crediting
  • Definitions
  • Yield Tables
  • Miscellaneous information

14
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

15
Column 1 Food As Purchased, AP
  • Name of food item
  • Form it is purchased
  • Detailed Description

16
Column 2 Purchase Unit
  • The Basic unit of purchase
  • Most food is pounds
  • Can be listed in cans/jars

17
Column 3 Servings per Purchase Unit, EP
  • Number of servings of a given size (column 4)
    from each purchase unit (column 2)

18
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

19
Column 5 Purchase Units of 100 Servings
  • Shows the number of purchase units you need of
    100 servings.

20
Column 6 Additional Information
  • Provides other information to help you calculate
    the amount of food you need to purchase and/or
    prepare

21
Section 4 Milk
  • Regulations on Milk
  • 2004 Reauthorization Act
  • Yield Tables

22
Section 5 Other Foods
  • Description/Definitions
  • Yield Tables

23
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

24
The students of Wisconsin benefit from the
nutritious meals you provide to them!
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