1. Section 4: Quantities (Step 3)
Food Purchasing for Child Care Centers
Section 4:
Quantities (Step 3)
The purpose for section 4 is to explain step 3 in the purchasing process. Step 3 is estimating the quantities for the foods on the grocery list.

2. Lesson Objectives The learner will be able to
estimate the quantities of food to be purchased for “Menu Items” on the grocery list by using the Food Buying Guide for Child Nutrition Programs (USDA/FNS, 2001),
There are three objectives:
NEXT TWO SLIDES

3. Lesson Objectives The learner will be able to
explain how to estimate quantities for “Standard Stock Items” and “Yearly Items” on the grocery list, and
compare costs to determine the most efficient size to purchase.

4. Food Buying Guide for Child Nutrition Programs
Yields
Food Buying Guide for Child Nutrition Programs
Estimating quantities is for the grocery list is more than a simple math problem.
The person estimating quantities needs to consider the yields in the Food Buying Guide for Child Nutrition Programs (FBG) (USDA/FNS, November 2001)

5. Size of Container for serving needs No. 10 No. 2½ No. 300
The person estimating quantities also needs to consider the size of container that best fits the center’s serving needs.
for serving needs

6. that is most cost-efficient
Size of Container
No. 10
No. 2½
No. 300
The person estimating quantities has to consider the size of container that is most cost efficient.
that is most cost-efficient

7. that fits food preparation work load
Size of Container
No. 10
No. 2½
No. 300
The person estimating quantities also needs to consider the size of container that best fits the work load during food preparation.
that fits food preparation work load

8. Storage Capacity
The person estimating quantities needs to consider is the storage capacity of the center.

9. Quantities Standard stock items Yearly items Menu items
Section 4 explains what a center needs to consider when estimating how much to buy for
Standard stock items
Yearly items
Menu items

10. Menu for Children: Day 1 Meal Food Breakfast Chocolate Milk, fluid
Bagel, cinnamon raisin, enriched
Cream cheese
Strawberries
Snack
Low fat Yogurt, flavored
Pear, fresh
Water
Lunch
Milk, fluid
Mexican Pizza, D-13 (1½ oz meat, ½ serving bread, ⅛ cup vegetable)
Carrots, raw, strips
Dip for Carrots, E-15
Watermelon
We are going to estimate the amount of strawberries Oak Street child care center needs to purchase.
Strawberries are on the breakfast menu for children for Day 1.

11. Strawberries * Menu Items Quantity
Strawberries, fresh, 1 pt for fruit cup *
Strawberries are on the “Menu Items” list at Oak Street.
The asterisk * in the Quantity column indicates that the quantity needed must be calculated using the FBG.
The notation “1 pt for fruit cup” indicates the quantity of strawberries needed for a fresh fruit cup to be served to children at lunch on Day 2.
This amount will be added to the FBG calculation for strawberries needed for Breakfast on Day 1.

12. Strawberries: The Steps
Step 1: Find the number of servings per purchase unit from the FBG.
Step 2: Determine the number of ¼-cup servings needed by age group.
Step 3: Total the number of ¼-cup servings needed.
Step 4: Divide the total number of ¼-cup servings needed (Step 3) by the number of ¼-cup servings in a pint (7.90).
Step 5: Add the amount needed for the fruit cup for Day 2 to the answer in Step 4.
There are 5 steps in estimating the quantity of strawberries to buy.

13. Strawberries: The Steps
Step 1: Find the number of servings per purchase unit from the FBG.
Step 2: Determine the number of ¼-cup servings needed by age group.
Step 3: Total the number of ¼-cup servings needed.
Step 4: Divide the total number of ¼-cup servings needed (Step 3) by the number of ¼-cup servings in a pint (7.90).
Step 5: Add the amount needed for the fruit cup for Day 2 to the answer in Step 4.
Step 1: Find the number of servings per purchase unit from the FBG.

14. Strawberries I have printed page 2-77.
This slide show columns 1, 2, 3, & 4 of “Strawberries, fresh, whole” on page 2-77 of the FBG.
Column 1 of the FBG gives the name of the food “Strawberries, fresh Whole”
Column 2 Purchase Units – strawberries can be purchased by the pint or pound – Oak Street purchases by the pint.
Column 3 indicates how many servings are in a purchase unit while column 4 indicates the serving size.
Column 2, 3, & 4 indicate that there are 7.90 ¼ cup servings per pint of fresh whole strawberries.

15. Strawberries: The Math
Step 1: Find the number of servings per purchase unit from the FBG.
Find “Strawberries, fresh, whole” on page of the FBG.
Under column 2, select “pint.”
Columns 3 and 4 show there are ¼-cup servings per pint.
This slide summarizes Step 1 in estimating the quantity of fresh strawberries to buy.
READ SLIDE

16. Strawberries: The Steps
Step 1: Find the number of servings per purchase unit from the FBG.
Step 2: Determine the number of ¼-cup servings needed by age group.
Step 3: Total the number of ¼-cup servings needed.
Step 4: Divide the total number of ¼-cup servings needed (Step 3) by the number of ¼-cup servings in a pint (7.90).
Step 5: Add the amount needed for the fruit cup for Day 2 to the answer in Step 4.
Step 2 – estimating the quantity of fresh strawberries to buy.
Step 2 is – Determine the number of ¼ cup servings needed by age group.

17. Oak Street Child Care Center
Age Group
Number Enrolled
Meals Served
Breakfast
Lunch
Snack
Infants: 4–7 months 1
Infants: 8–11 months 2
Children: 1–2 years 26 20
Children: 3–5 years 15 10
Caregivers 8 11 12
Totals 44 40 50 56
Remember that fresh strawberries are n the breakfast menu for children at Oak Street.
Oak Street serves this menu to the following people at breakfast:
ON SLIDE
Children 1-2 years: 20
Children 3-5 years: 10
Caregivers: 8

18. Strawberries Age Group Number Serving Size Children: 1–2 years 20
¼ cup
Children: 3–5 years 10
½ cup
Caregivers 8
Here are the serving sizes of the age groups that are served breakfast on the menu for children at Oak Street.
The serving sizes are as follows:
Children: 1–2 years ¼ cup
Children: 3–5 years ½ cup
Caregivers ½ cup

19. Strawberries: The Math
Step 2: Determine the number of ¼-cup servings needed by age group.
= 20 ¼-cup servings
Children ages 1–2 = 20 ¼-cup servings
Children ages 3–5 = 10 ½-cup servings
There are two ¼-cup servings in each ½-cup serving, so multiply the number of ½-cup servings by 2 to convert to ¼-cup servings.
Here is how to do Step 2
Determine the number of ¼ cup servings needed by age group.
Mary – explain by using the slide.
NOTE: Use the measuring cups to demonstrate how to convert a ½ cup serving to a ¼ cup serving. You can do this be showing the participants the ½ cup measuring cup and the ¼ cup measuring cup and then stating that the ½ cup measuring cup is twice as big as the ¼ cup measuring cup.
Another way is to have a bowl of water ready. Fill the ¼ cup measuring cup with water and pour it into the ½ cup measuring cup. Do this twice to show that it takes two ¼ cup servings to fill up the ½ cup measuring cup.
Conversion: 10 ½-cup servings x 2 = 20 ¼-cup servings

20. Strawberries: The Math
Step 2: Determine the number of ¼-cup servings needed by age group.
Caregivers = 8 ½-cup servings
= 16 ¼-cup servings
There are two ¼-cup servings in each ½-cup serving, so multiply the number of ½-cup servings by 2 to convert to ¼-cup servings.
Go through the slide.
Emphasize the part in blue.
Conversion: 8 ½-cup servings x 2 = 16 ¼-cup servings

21. Strawberries: The Steps
Step 1: Find the number of servings per purchase unit from the FBG.
Step 2: Determine the number of ¼-cup servings needed by age group.
Step 3: Total the number of ¼-cup servings needed.
Step 4: Divide the total number of ¼-cup servings needed (Step 3) by the number of ¼-cup servings in a pint (7.90).
Step 5: Add the amount needed for the fruit cup for Day 2 to the answer in Step 4.
Step 3 in estimating the quantity of fresh strawberries to buy.
Step 3 is “Total the number of ¼ cup servings needed”.

22. Strawberries: The Math
Step 3: Total the number of ¼-cup servings needed.
= 56 ¼-cup servings
The slide shows the calculation.
CHILDREN (1-2): 20
CHIDREN (3-5): 20
CAREGIVERS: 16
TOTAL 56 ¼ CUP SERVINGS

23. Strawberries: The Steps
Step 1: Find the number of servings per purchase unit from the FBG.
Step 2: Determine the number of ¼-cup servings needed by age group.
Step 3: Total the number of ¼-cup servings needed.
Step 4: Divide the total number of ¼-cup servings needed (Step 3) by the number of ¼-cup servings in a pint (7.90).
Step 5: Add the amount needed for the fruit cup for Day 2 to the answer in Step 4.
Step 4 “Divide the total number of ¼ cup servings needed (Step 3) by the number of ¼ cup servings in a pint (7.90).

24. Strawberries: The Math
Step 4: Divide the total number of ¼-cup servings needed (Step 3) by the number of ¼-cup servings in a pint (7.90).
56  7.90 = 7.09 or 8
(Always round up to the nearest whole number.)
Here is the calculation for step 4.
Why would you round up? It will give you a little wiggle room. Always better to have more than not enough. But not going to far out there in your budget.

25. Strawberries: The Steps
Step 1: Find the number of servings per purchase unit from the FBG.
Step 2: Determine the number of ¼-cup servings needed by age group.
Step 3: Total the number of ¼-cup servings needed.
Step 4: Divide the total number of ¼-cup servings needed (Step 3) by the number of ¼-cup servings in a pint (7.90).
Step 5: Add the amount needed for the fruit cup for Day 2 to the answer in Step 4.
Step 5 “Add the amount needed for the fruit cup for Day 2 to answer in Step 4”.

26. Strawberries: The Math
Step 5: Add the amount needed for the fruit cup for Day 2 to the answer in Step 4.
1 pint for fruit cup + 8 pints = 9 pints
Oak Street Child Care Center should Purchase 9 pints
Thus Oak Street should purchase 9 pints.

27. Strawberries Age Group Number of Children & Caregivers to Serve
Required Serving Size
Number of ¼-Cup Servings
Purchase Unit
Servings per Purchase Unit
Amount to Purchase
1–2 Years 20
¼ cup
3–5 Years 10
½ cup
Caregivers 8 16
Fruit Cup 1
Pint
7.90
7.09 or 8
Totals 56 9
Review the chart.

28. Strawberries Menu Items Quantity Strawberries, fresh 9 pt
Now you can remove the ASTERIK from the quantity column of the grocery list and replace it with the quantity to buy 9 pints.
Sometimes a center needs to calculate the quantities yielded by all sizes of container in order to determine which size is the most economical to purchase.
We will see this example in GREEN BEANS.

29. Menu for Children: Day 5 Meal Food Breakfast Milk, fluid Apple Wedges
English Muffin, whole wheat, toasted, enriched
Jam
Snack
Wheat Crackers, enriched
Grape Juice
Lunch
Chocolate Milk, fluid
Tuna Patty, D-10 [1½ oz fish; ½ serving bread]
Oven Fries, I-5
Green Beans
We will review how to estimate the amount of green beans Oak Street needs t purchase.
Green beans are on the menu for Day 5.

30. Green Beans * Menu Items Quantity Green Beans, canned
Oak Street buys canned green beans. Canned green beans go on the “Menu Items”. List.
The ASTERIK in the quantity column of the grocery list indicates that the quantity needed must be calculated using the FBG.

31. Green Beans Open the FBG to page 2-15 of the FBG.
This slides show column 1,2,3,4 of “Beans, Green, canned” on page 2-15 of the FBG.
Column 2 shows that the FBG provides ¼ cup serving information for No. 10 , a No. 2 ½, and a No. 300 can.
SHOW THE PARTICIPANTS THE EMPTY NO. 10, 2 ½, AND NO. 300 CANS DESCRIBED UNDER “MATERIALS AND SUPPLIES” ON PAGE 75 OF THIS INSTRUCTOR HUIDE. DO THIS SO THAT THE PARTICIPANTS CAN UNDERSTAND THE SIZE OF THESE CANS.
Column 4 provides information for a ¼ cup serving of “drained vegetable” is used to calculate the quantities.

32. Green Beans
We will go over how to calculate the quantity of green beans to buy for “heated, drained vegetable” is used to buy for “heated, drained vegetable” using the purchase unit of a No. 10 can.

33. Green Beans: The Math
Step 1: Find the number of servings per purchase unit from the FBG.
Find “Beans, Green, canned” on page 2-15 of the FBG.
Select “No. 10 can” for “heated, drained vegetable.”
Columns 3 and 4 show there are ¼-cup servings per No. 10 can.
Step 1 – “Find the number of servings per purchase unit from the FBG”
To carry out Step 1, find “Beans, Green, canned” on page 2-15 of the FBG.
Select #10 cans for heated, drained vegetable.
Columns 3 & 4 if the FBG show that there are 45.3 ¼ cup serving per No. 10 can.

34. Green Beans: The Math
Step 2: Determine the number of ¼-cup servings needed by age group.
Children ages 1–2 = 26 ⅛-cup servings
= 13 ¼-cup servings
A ⅛-cup serving is one-half of a ¼-cup serving, so divide the number of ⅛-cup servings by 2 to convert to ¼-cup servings.
ON SLIDE
Step 2 Determine the number of ¼ cup servings needed by age group
Based on the menu, 26 1/8 cup servings are needed for children ages 1-2.
The 26 1/8 cup Servings are converted to ¼ cup servings.
So…HOW IS THIS CONVERSION DONE?
NOTE: Use the measuring cups to demonstrate how to convert a 1/8 cup serving to a ¼ cup serving. You can do this by showing the participants the 1/8 cup measuring cup and the ¼ cup measuring cup is one-half the size of the ¼ cup measuring cup.
Another way is to have a bowl of water ready. Fill the ¼ cup measuring cup with water and pour half of it into the 1/8 cup measuring cup to show that a 1/8 cup serving is one half of a ¼ cup serving.
Conversion: 26 ⅛-cup servings  2 = 13 ¼-cup servings

35. Green Beans: The Math
Step 2: Determine the number of ¼-cup servings needed by age group.
Children ages 3–5 = 10 ⅛-cup servings
= 5 ¼-cup servings
A ⅛-cup serving is one-half of a ¼-cup serving, so divide the number of ⅛-cup servings by 2 to convert to ¼-cup servings.
We are going to determine the number of ¼ cup servings needed by children ages 3-5.
Based on the menu, 10 1/8 cup servings are needed for children ages The 10 1/8 servings are converted to 5 ¼ cup servings.
This conversion is calculated in the same way as the previous calculation.
ON SLIDE IN BLUE:
A ⅛-cup serving is one-half of a ¼-cup serving, so divide the number of ⅛-cup servings by 2 to convert to ¼-cup servings.
Explain conversion – ON SLIDE
10 ⅛-cup servings  2 = 5 ¼-cup servings
Conversion: 10 ⅛-cup servings  2 = 5 ¼-cup servings

36. Green Beans: The Math
Step 2: Determine the number of ¼-cup servings needed by age group.
Caregivers = 11 ½-cup servings
= 22 ¼-cup servings
There are two ¼-cup servings in each ½-cup serving, so multiply the number of ½-cup servings by 2 to convert to ¼-cup servings.
This slide shows how to determine the number of ¼ cup servings needed by caregivers.
Based on the menu there are 11 ½-cup servings needed for caregivers. The 11 ½ cup servings are converted to 22 ¼ cup servings.
ASK: How is this conversion done? SEE SLIDE.
NOTE: Again, use the measuring cups to remind the participant how to convert a ½ cup serving to a ¼ cup serving.
Show the participants the ½ cup measuring cup and the ¼ cup measuring cup and then remind them that the ½ cup measuring cup is twice as big as the ¼ cup measuring cup.
READ
There are two ¼-cup servings in each ½-cup serving, so multiply the number of ½-cup servings by 2 to convert to ¼-cup servings
Show (click) the conversion.
Conversion: 11 ½-cup servings x 2 = 22 ¼-cup servings

37. (Always round up to the nearest whole number.)
Green Beans: The Math
Step 3: Total the number of ¼-cup servings needed.
= 40 ¼-cup servings
Step 4: Divide the total number of ¼-cup servings needed (Step 3) by the number of ¼-cup servings in a No. 10 can (45.3).
40  45.3 = 0.88 or 1 No. 10 can
(Always round up to the nearest whole number.)
Next is Step 3
On Slide:
Step 3: Total the number of ¼-cup servings needed.
The total is found by adding together the ¼ cup servings by age group.
13 – children ages 1-2
5 – children ages 3-5
22 – caregivers
Equals 40 ¼ cup servings
STEP 4
Step 4: Divide the total number of ¼-cup servings needed (Step 3) by the number of ¼-cup servings in a No. 10 can (45.3).
Thus 40 servings needed divided by 45.3 in a #10 can equals 1 #10 can needed. Round up!

38. Green Beans Age Group Number of Children & Caregivers to Serve
Required Serving Size
Number of ¼-Cup Servings
Purchase Unit
Servings per Purchase Unit
Amount to Purchase
1–2 Years 26
⅛ cup
3–5 Years 10
Caregivers 11
½ cup 22
Total 40
No. 10 can
45.3
0.88 or 1
No. 2½ can
12.5
3.2 or 4
No. 300 can
5.00 8
This is a summary to determine the quantity of green beans to buy for different size cans.
This chart shows that Oak Street will serve green beans for lunch on Day 5 to the following people:
Children 1-2 years: 26
Children 3-5: 10
Caregivers: 11
The serving sizes per group is shown.
THE TOTAL NUMBER OF ¼ CUP SERVINGS NEEDED IS 40
LOOK AT THE POSTER FOR SECTION 4 QUANTITIES – GREEN BEANS – HERE IS HOW YOU WOULD CALCULATE FOR THE DIFFERENT CAN SIZES.

39. Green Beans Most cost-efficient can size? Size Number to Purchase
for 40 ¼-Cup Servings
Unit Price
Extended Price
No. 10 1
$2.58
No. 2½ 4
$0.92
$3.68
No. 300 8
$0.51
$4.08
IF YOU ARE INTERESTED IN TRAINING ON HOW TOCALCULATE QUANTITIES USING THE FBG, CONTACT THE NFSMI.
Which is the most cost efficient can size?
In order to find the best bang for your buck, you need to multiple the unit price by cans needed.
The best bang for the buck is a No. 10 can
NOTE FOR Trainers: You can always do the calculation on a flip chart, dry erase board,

40. Green Beans Menu Items Quantity Green Beans, canned 1/No. 10
Now you can add your quantity to the quantity column ONE – No. 10 can.
While larger cans and packages generally are less expensive, sometimes this is not the case.
A wise shopper always does a cost comparison.
No. 10 cans may not be available in regular grocery stores.

41. ACTIVITY 2

42. Cost Comparison of Three Different Can Sizes
Activity 2: Answers
Green Beans
Cost Comparison of Three Different Can Sizes
Size
Number to Purchase
for 80 ½-Cup Servings
Unit Price
Extended Price
No. 10 4
$2.58
$10.32
No. 2½ 13
$0.92
$11.96
No. 300 32
$0.51
$16.32
Go to page 34 in your manuals.
Work on this as a group.
We will review when everyone has completed.
NOTE; ASK FOR VOLUNTEERS TO SHOW THEIR WORK ON FLIP CHART PAPER.
QUESTIONS;
WHAT IF THE EXTENDED PRICES FOR TWO OR MORE CAN SIZES ARE CLOSE?
ANSWER: A CENTER SHOULD TAKE INTO CNSIDERATION THE COST OF LABOR IN OPENING UP SEVERAL OF THE SMALLER CANS.
Sometimes it is more cost efficient to purchase two different can sizes.

43. Apricots Age Group Number of Children & Caregivers to Serve
Required Serving Size
Number of ¼-Cup Servings
Purchase Unit
Servings per Purchase Unit
Amount to Purchase
1–2 Years 20
¼ cup
3–5 Years 10
½ cup
Caregivers 8 16
Total 56
No. 10 can 48
1 No. 10
No. 2½ can
13.2
1 No. 2½ can
This slide illustrates why it is sometimes more cost efficient to buy two different can sizes.
56 – ¼ cup servings of apricots are needed (column 4)
#10 can contains 48 servings
IF you open one #10 and one #2.5 there will be only 5.2 servings left over.
This shows that it is more cost effective to buy two can sizes.

44. Sometimes it is less expensive to purchase two different can sizes.
Remember!
Sometimes it is less expensive to purchase two different can sizes.
You may have to buy from two different vendors.

45. Cost-Effective Shopping
From the Trainer’s Tablet: Lessons for Family/Home Child Care Providers
Great resource for cost effective shopping!
Website can be found on page 35 of the manual.
SHARE COPY & THERE ARE SLIDES TO GO WITH IT IF YOU NEED TO USE IT FOR TRAINING!
What size containers do you usually buy?
Do you ever buy two different sizes?
Remember cost of products can change, so you may need to complete the comparison again.
Once you have done your calculations, write in pencil in your FBG. The next time that item is served, your math homework is done – UNLESS THE NUMBER OF SERVINGS CHANGES.
Using cycle menus will help cut down the time spent of calculating quantities for menu items.
DO YOU HAVE ANY TIPS TO SHARE!!
Pages of your manual show the menu items part of the grocer list from section 3 with the quantities added. ( instructor)

46. Quantities for Yearly Items
Most herbs and spices lose their ability to season food if stored for over a year.
Yearly items consist mostly of herb and spices.
Most have a shelf life of about a year. Thus, most herbs and spices lose their ability to season food if they are stored for over a year.
Centers should buy only the quantities of herbs and spices that they will use within 1 year.
How can centers estimate the quantities to purchase?
One way is to look at food receipts for the past year.
Another way is to have an experienced employees estimate the amount needed for 1 year only.

47. Quantities for Yearly Items
enhance the taste of the food and
be more cost- effective.
Purchasing the appropriate size for herbs and spices will
Page 39 of your manual (p 105 of mine) has the yearly items part of the grocery list from section 3 with the quantities added. Take a few minutes to review the list.
Several months ago I was in a kitchen that had a jar of cayenne pepper. The pepper was so old that I could not read the label.
How much seasoning do you think tat added to the food?
Most dry herbs and spices have a shelf life of about 1 year.

48. Activity 3 1 Tbsp = 3 tsp Let’s do Activity 3
Who would like to show there work?
NEXT SLIDE HAS ANSWERS

49. Activity 3: Answers Size of Container No. of Tbsp per oz How many tsp4 12 48
2 oz 8 24 96
8 oz 32
384

50. Standard Stock Quantities
Begin with estimated quantities
Experience
Food receipts
Adjust with trial and error method
Weekly adjustments
Approximately 6 weeks to stabilize quantities
Standard stock items are kept on hand all the time.
ASK: How do you arrive at the amount of the standard stock items to keep on hand?
Easiest way is to have an experienced employee complete the “Quantity” column on the grocery list.
Look at food receipts for a month.
Quantities for standard stock items are developed using the trial and error method.
At the end of the first week, do a quick visual of the pantry to determine if the estimates for some standard stock foods are too high
It will take approximates 6 weeks of adjusting up and down
Once the correct quantity estimates are determined, the list can be used for a long time without a change
Page 39 has the standard stock items part of the grocery list form section 3 with the quantities added. Take a few minutes to review.

51. Moving on to Section 9
Section 9:
Quality Standards (Step 5)