63. How Are the Foods Listed and Grouped? Pg 72
Milk, Section 4
M/MA, Section 1
V/F, Section 2
G/B, Section 3
Other Foods, Section 5: These foods do not contribute to the meal patterns.

64. 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

65. Many Factors Affect Yield
Quality and condition of the food As Purchased (AP)
List of Abbreviations pg 73
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

66. Column 1: Food As Purchased (AP) pg 74-76
Column 1 tells you the name of the food item and the form(s) in which it is purchased.
Is the corn fresh, canned, or frozen? Is it a USDA commodity?

67. Column 2: Purchase 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. 2 can, No. 300 can and 1-lb.

68. 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).

69. 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.

70. Columns 3 & 4
Servings per Purchase Unit, EP
Serving Size per Meal Contribution
For example,
a No. 10 can yields /4-c servings of canned heated, drained corn.

71. Column 5: Purchase Units for 100 Servings
Column 5 is used for determining the amount of food to purchase or order based on the purchase units for 100 servings.

72. Columns 4 & 5
Serving Size per Meal Contribution
Purchase Units for 100 Servings
For example,
it takes 3 No. 10 cans of corn, heated and drained to provide 100 1/4-c servings.

73. Additional Information
Column 6
Additional Information
Column 6 is used to determine 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.

74. Food and Form:
Column 1, Food As Purchased (AP)
Column 4, Food As Served

75. Column 1: Food As Purchased (AP)
Use care in selecting the
food you are actually
using. Look for details on how the product is packed.

76. 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?

77. Source: Food Buying Guide Yield Data Tables
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 purchase units per 100 servings are needed (Column 5)?
Steps on using the Food Buying Guide pg 78

78. The Formula Source: Food Buying Guide
Source: Production Record & Food Buying Guide
Source:
Production Record & Food Buying Guide
Multiply=
Quantity Needed
Nearest Practical Amount to Purchase A
Purchase Units for 100 servings (FBG Column 5) B
Number of Servings Needed divided by 100 Servings C
Serving Size Needed divided by Serving Size Listed (FBG Column 4) D
Calculation:
A x B x C=D

79. Sliced Peaches Example (pg 81&82)
Step 1
Decide the number of servings of the food needed and the serving size needed.
88 ¼ cup servings needed of canned sliced peaches with juice
Step 2
Use the Formula to determine the quantity needed.

80. Purchase Units for 100 servings (FBG Column 5) = 2.0 #10 cans
Column A
Source: Food Buying Guide A
Purchase Units for 100 servings (FBG Column 5) = 2.0 #10 cans

81. Purchase Units for 100 servings (FBG Column 5)
Using Column 5 of the FBG (Purchase Units for 100 servings)

82. Number of Servings Needed divided by 100 Servings = 88/100= .88
Column B
Source: Production Record & Food Buying Guide B
Number of Servings Needed divided by 100 Servings = 88/100= .88

83. Serving Size Needed divided by Serving Size Listed (FBG Column 4) =
Column C
Source: Production Record & Food Buying Guide C
Serving Size Needed divided by Serving Size Listed (FBG Column 4) =
¼ cup / ¼ cup = .25 / .25 = 1

84. Serving Size Listed (FBG Column 4)
Using Column 4 of the FBG (Serving Size per Meal Contribution)

85. Column D D Calculation: (A) 2.0 x (B) .88 x (C) 1= (D) 1.76 #10 cans
Multiply=
Quantity Needed D
Calculation:
(A) 2.0 x (B) .88 x (C) 1= (D) 1.76 #10 cans

86. Nearest Practical Amount to Purchase
Always Round up to the nearest practical purchasing unit
1.76 #10 cans = 2 #10 cans
2 #10 cans = 1 cases
Since #10 cans are purchased by the case (6 #10 cans in a case), the nearest practical amount to purchase is 1 case.

87. The Formula Source: Food Buying Guide
Source: Production Record & Food Buying Guide
Source:
Production Record & Food Buying Guide
Multiply=
Quantity Needed
Nearest Practical Amount to Purchase A
Purchase Units for 100 servings (FBG Column 5) B
Number of Servings Needed divided by 100 Servings C
Serving Size Needed divided by Serving Size Listed (FBG Column 4) D
Calculation:
A x B x C=D

88. Calculation Example (Prob. #1 pg 83&84)
The recipe calls for Corn, whole kernel, vacuum pack, #10 cans. How many cans of corn should be purchased?

89. Purchase Units for 100 servings (FBG Column 5) = 3.0 #10 cans
Column A
Source: Food Buying Guide A
Purchase Units for 100 servings (FBG Column 5) = 3.0 #10 cans

90. Purchase Units for 100 servings (FBG Column 5)
Using Column 5 of the FBG (Purchase Units for 100 servings)

91. Number of Servings Needed divided by 100 Servings = 460/100= 4.6
Column B
Source: Production Record & Food Buying Guide B
Number of Servings Needed divided by 100 Servings = 460/100= 4.6

92. Serving Size Needed divided by Serving Size Listed (FBG Column 4) =
Column C
Source: Production Record & Food Buying Guide C
Serving Size Needed divided by Serving Size Listed (FBG Column 4) =
½ cup / ¼ cup = .5 / .25 = 2

93. Serving Size Listed (FBG Column 4)
Using Column 4 of the FBG (Serving Size per Meal Contribution)

94. Column D D Calculation: (A) 3.0 x (B) 4.6 x (C) 2= (D) 27.6 #10 cans
Multiply=
Quantity Needed D
Calculation:
(A) 3.0 x (B) 4.6 x (C) 2= (D) 27.6 #10 cans

95. Nearest Practical Amount to Purchase
Always Round up to the nearest practical purchasing unit
27.6 #10 cans = 28 #10 cans
28/ 6 (6 cans per case) = 4.7 cases
4.7 cases = 5 cases
Since #10 cans are purchased by the case (6 #10 cans in a case), the nearest practical amount to purchase is 5 cases.

96. The Formula Source: Food Buying Guide
Source: Production Record & Food Buying Guide
Source:
Production Record & Food Buying Guide
Multiply=
Quantity Needed
Nearest Practical Amount to Purchase A
Purchase Units for 100 servings (FBG Column 5) B
Number of Servings Needed divided by 100 Servings C
Serving Size Needed divided by Serving Size Listed (FBG Column 4) D
Calculation:
A x B x C=D E

97. Do Problems 2-8 (pg 85-98)!
Practice

98. Appendix C: The USDA Child Nutrition (CN) Labeling Program
Common Questions
Sample CN Logo

99. What Is the CN Labeling Program?
A voluntary Federal labeling program for CNP
Provides information regarding the food product’s contribution to food-based meal patterns
Applies to both the Traditional and the Enhanced food-based menu planning approaches
May be helpful for NSMP

100. Who Operates the Program?
The CN labeling Program is operated by
the Food and Nutrition Service (FNS) of
the United States Department of
Agriculture (USDA) in cooperation with the
following agencies:
Food Safety and Inspection Service (FSIS)
Agriculture Marketing Service (AMS)
National Marine Fisheries Service (NMFS)

101. How Does the CN Labeling Program Work?
Manufacturer submits product formulation to FNS.
FNS evaluates submitted manufacturer formulation and verifies that the claim of contribution on the label is accurate. FNS approves label in Final.
FSIS, AMS, or NMFS also
approves labels as appropriate.
USDA, FNS provides CNP operators a
warranty against audit claims.

102. To Carry CN Labels, Eligible Products Must
have the contribution of the food component(s) determined using yields in the USDA’s Food Buying Guide,
have the product formulation and CN label approved by FNS, and
be produced under inspection.

103. Products That Are Eligible for CN Labels
Main Dish Products That Contribute to the M/MA

104. Juice and Juice-Based Drink Products Containing at Least 50% Full-Strength Juice by Volume.

105. Ready-to-Eat, Frozen-Prepared, and Refrigerated-Prepared Pizzas All Need Documentation for Crediting? +
= M/MA ??
= V/F
= G/B
Ingredients cannot be separated to weigh and measure.

106. The CN Label Tells Us What We Cannot Determine for Ourselves
000000*
This 5.00 oz pizza with Ground Beef and Vegetable Protein Product provides 2.00 oz equivalent meat/meat alternate, 1/8-cup serving of vegetable, and 1-1/2 servings of bread alternate for the Child Nutrition Meal Pattern Requirements. (Use of this logo and statement authorized by the Food and Nutrition Service, USDA XX-XX**)
*The six-digit CN identification number is assigned by the FNS, CND Headquarters office.
**This date is written using numbers to reflect the month/year of final approval.

107. An Authentic CN Label Contains
Logo With Distinct
Border
6-Digit Product Identification Number
000000
This 5.00 oz pizza with Ground Beef and Vegetable Protein Product provides 2.00 oz equivalent meat/meat alternate, 1/8-cup serving of vegetable, and 1-1/2 servings of bread alternate for the Child Nutrition Meal Pattern Requirements. (Use of this logo and statement authorized by the Food and Nutrition Service, USDA XX-XX**)
Month and Year of Approval
Meal Pattern Contribution Statement
Statement Specifying CN
Label Was Authorized by FNS

108. Questions and Answers Yes No
Are manufacturers required to CN label products?
Are schools required to buy CN labeled products?
Are CN labeled products more nutritious?
Are CN labeled products higher quality?

109. Do CN Labeled Products Have Advantages?
A CN label statement clearly identifies the contribution of a product toward the meal pattern requirements and it protects the purchaser from exaggerated claims about the product.
A CN label provides a warranty against audit claims if the product is used according to manufacturer’s directions.
A CN label simplifies cost comparison of similar products.
Yes No

110. Do CN Labeled Products Cost More?
CN labeled products may cost more.
Special labeling requirements, inspection, and extra staff costs to monitor quality control may contribute to CN labeled products costing more, but not necessarily.
When you do a cost comparison between two M/MA products, it is the cost per ounce of M/MA rather than the cost per ounce or pound of the product that should be compared.
Maybe

111. Questions??