1. HOW TO USE THE FOOD BUYING GUIDE & Formula Presenter Mary Burks, RD, SNA

2. USDA’S Food Buying Guide designed for Child Nutrition Programs. To help determine quantities of food to purchase for use in preparing meals for children. HOW TO USE THE FOOD BUYING GUIDE Fall 2014 NAO Training©MDE – Office of Child Nutrition

3. Food Buying Guide for Child Nutrition Programs

4. http://teamnutrition.usda.gov/Resources/foodbuyingguide.html Food Buying Guide for Child Nutrition Programs ©MDE – Office of Child NutritionFall 2014 NAO Training

5. Under revisions (Grains SP30-2012) New sections completed Fruits Vegetables & Sub-groups Milk Meat/Meat Alternates Food Buying Guide ©MDE – Office of Child NutritionFall 2014 NAO Training

6. Food Buying Guide Calculator for Child Nutrition Programs http://fbg.nfsmi.org / Fall 2014 NAO Training©MDE – Office of Child Nutrition

7. It helps you… Meet requirements. Determine how many serving will you get from a specific quantity of food. Determine what quantity of the raw product will provide the amount of ready-to-cook food called for in a recipe and Determine how much food will you need to buy. Food Buying Guide for Child Nutrition Programs ©MDE – Office of Child Nutrition Fall 2014 NAO Training

8. GroupSectionProduct Name Beef1 Meat and Meat Alternates Sweet Potatoes2 Vegetables and Fruits Cereals3 Grains/Breads Milk4 Hominy5 Other foods SECTION/GROUP ©MDE – Office of Child Nutrition

9. 1 - Food as purchased, AP. 2 - Purchase unit. 3 - Servings per purchase unit. 4 - Serving size per meal contribution. 5 - Purchase units for 100 servings. 6 - Additional information. Column Headings ©MDE – Office of Child NutritionFall 2014 NAO Training

10. Column 1 Food As Purchased, AP Food As Purchased (AP)

11. 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.

12. Column 3 Servings per Purchase Unit, EP (Edible Portion) Blueberry – example P 2- 74 Servings per Purchase Unit, EP

13. Column 4 Servings Size per Meal Contribution Serving Size per Meal Contribution

14. Column 5 Purchase Units for 100 Servings

15. Column 6 Additional Information

16. How many servings will I need? What is my planned serving size for this food? In what form will I purchase this food? What serving size is listed in Column 4? Is the listed serving size the same as my planned serving size ? How many purchase units of the food will I need to buy? Calculating food to purchase questions to ask ©MDE – Office of Child NutritionFall 2014 NAO Training

17. Always round up when calculating how much food to buy and cooked. Always round down crediting component to meet meal pattern requirement. ©MDE – Office of Child Nutrition Fall 2014 NAO Training

18. The Formula USDA Food Buying Guide ©MDE – Office of Child Nutrition

19. A x B x C = D A = Purchase Units for 100 Servings (FBG – Column 5) B = Number of Servings Needed( count) 100=Number of Servings Listed C = Serving Size Needed (your menu) Serving Size Listed (FBG – Column 4) D = Quantity Needed to Purchase or Prepare © MDE – Office of Child Nutrition Fall 2014 NAO Training

21. Grades K - 8 Lunch BQ Chicken (thighs) – 225 - 2oz portions Baked Beans 225 servings – ½ cup Steamed Broccoli 150 servings – ½ cup Fresh Peach – 125 – ½ cup Rolls - Whole Wheat 1oz Milk Chocolate FF White LF ©MDE – Office of Child Nutrition Fall 2014 NAO Training

22. Step 1: Number of servings needed 225 (Transfer to Part B below) Serving size needed 2 ozs (Transfer to Part C below) Step 2: determine quantity needed. Record your calculations for each step. AX B XC=D Steps Purchase Units for 100 servings (FBG Col. 5) x Number servings needed (from step 1) ÷ Number servings listed (FBG=10 0) x Serving size needed (from step 1) ÷ Serving size listed (FBG Col 4 ) = Quantity Needed List: x ÷ x ÷ = Change to a Decimal: xx= Compute: xx= Chicken (Thigh w bone & skin) (Page 1-31 FBG) 25.0 lbs. 25 225 ÷ 100 2.25 2 oz ÷ 2 oz 2÷ 2 156.25 lbs. Step 3: round up 56.25 lbs. quantity needed cases to purchase

23. Step 1: Number of servings needed 225 (Transfer to Part B below) Serving size needed 1/2 cup (Transfer to Part C below) Step 2: determine quantity needed. Record your calculations for each step. AX B XC=D Steps Purchase Units for 100 servings (FBG Col. 5) x Number servings needed (from step 1) ÷ Number servings listed (FBG=10 0) x Serving size needed (from step 1) ÷ Serving size listed (FBG Col 4 ) = Quantity Needed List: x ÷ x ÷ = Change to a Decimal: xx= Compute: xx= Baked Beans Vegetarian (Page 2-12 FBG ) 2.2 cans 2.2 225 ÷ 100 2.25 1/2 c. ÷ 1/4 c..5 ÷.25 2 9.9 # 10 cans Step 3: round up 10 # 10 cans quantity needed 2 cases to purchase

24. Step 1: Number of servings needed 150 (Transfer to Part B below) Serving size needed 1/2 cup (Transfer to Part C below) Step 2: determine quantity needed. Record your calculations for each step. AX B XC=D Steps Purchase Units for 100 servings (FBG Col. 5) x Number servings needed (from step 1) ÷ Number servings listed (FBG=10 0) x Serving size needed (from step 1) ÷ Serving size listed (FBG Col 4 ) = Quantity Needed List: x ÷ x ÷ = Change to a Decimal: xx= Compute: xx= Broccoli, Frozen Cut or Chopped (Page 2-17 FBG) 10.5 150 ÷ 100 1.50 1/2 c. ÷ 1/4 c..5 ÷.25 2 31.50 lbs Step 3: round up 31.50 lbs quantity needed cases to purchase

25. Step 1: Number of servings needed 125(Transfer to Part B below) Serving size needed ½ cup (Transfer to Part C below) Step 2: determine quantity needed. Record your calculations for each step. AX B XC=D Steps Purchase Units for 100 servings (FBG Col. 5) x Number servings needed (from step 1) ÷ Number servings listed (FBG=10 0) x Serving size needed (from step 1) ÷ Serving size listed (FBG Col 4 ) = Quantity Needed List: x ÷ x ÷ = Change to a Decimal: xx= Compute: xx= Fresh peaches size 80 (Page2-90 FBG ) 22.3 lbs 22.3 125 ÷ 100 1.25 1/2 ÷ 1/2.50÷.50 127.88lbs Step 3: round up 28 lbs quantity needed lbs or cases to purchase

26. Purchase whole grain rolls that qualifies as a grains/breads components. See handout on grains breads requirements. Choice of milks 1/ 2 pint Purchase Half pint of milk from a vendor. It is required that fluid milk must be offered. No Calculation ©MDE – Office of Child NutritionFall 2014 NAO Training

27. Activity calculating foods ©MDE – Office of Child Nutrition Fall 2014 NAO Training

28. Menu Spaghetti WW W/ meat sauce (125 + 2oz portion) Beef, ground, fresh or frozen, no more than 20% fat (Page 1-16 FBG) Corn, whole kernel, vacuum pack, # 10 cans, heated, drained (70 – 1/2 cup portion) Page 2-26 Green Beans (100 1/2 cup portion) Page 2-6 Canned, sliced, cling peaches (98 – 1/2 cup portion) Page 2- 92 Fresh Apple (112 1 each 125 counts) Page 2-69 Whole grain Rolls Milk (LF white & FF Chocolate) FBG Practice~ calculating food to purchase ©MDE – Office of Child Nutrition Fall 2014 NAO Training

29. Step 1: Number of servings needed 125(Transfer to Part B below) Serving size needed 2 oz (Transfer to Part C below) Step 2: determine quantity needed. Record your calculations for each step. AX B XC=D Steps Purchase Units for 100 servings (FBG Col. 5) x Number servings needed (from step 1) ÷ Number servings listed (FBG=10 0) x Serving size needed (from step 1) ÷ Serving size listed (FBG Col 4 ) = Quantity Needed List: x ÷ x ÷ = Change to a Decimal: xx= Compute: xx= Beef, ground, fresh or frozen, no more than 20% fat (Page 1-14 FBG) 8.5 lbs. 8.5 125 ÷ 100 1.25 2 oz.÷ 1 oz. 2 ÷ 1 221.25 lbs. Step 3: round up 21.25 lbs. quantity needed 1case to purchase

30. Step 1: Number of servings needed 70 (Transfer to Part B below) Serving size needed 1/2 cup (Transfer to Part C below) Step 2: determine quantity needed. Record your calculations for each step. AX B XC=D Steps Purchase Units for 100 servings (FBG Col. 5) x Number servings needed (from step 1) ÷ Number servings listed (FBG=10 0) x Serving size needed (from step 1) ÷ Serving size listed (FBG Col 4 ) = Quantity Needed List: x ÷ x ÷ = Change to a Decimal: xx= Compute: xx= Corn, whole kernel, vacuum pack, # 10 cans, heated, drained (Page 2-26 FBG ) 3 # 10 cans 3.0 70 ÷ 100.70 ½ c. ÷ ¼ c..50 ÷.25 24.20 cans Step 3: round up 5 cans quantity needed 1 case to purchase

31. Step 1: Number of servings needed 100(Transfer to Part B below) Serving size needed ½ cup (Transfer to Part C below) Step 2: determine quantity needed. Record your calculations for each step. AX B XC=D Steps Purchase Units for 100 servings (FBG Col. 5) x Number servings needed (from step 1) ÷ Number servings listed (FBG=10 0) x Serving size needed (from step 1) ÷ Serving size listed (FBG Col 4 ) = Quantity Needed List: x ÷ x ÷ = Change to a Decimal: xx= Compute: xx= Beans, Green Canned cut USDA (Page 2-6 FBG ) 2.3 cans 2.3 100 ÷ 100 1.00 ½ c. ÷ ¼ c..50 ÷.25 2 4.60 cans Step 3: round up 5 cans quantity needed 1 case to purchase

32. Step 1: Number of servings needed 98 (Transfer to Part B below) Serving size needed 1/2 cup (Transfer to Part C below) Step 2: determine quantity needed. Record your calculations for each step. AX B XC=D Steps Purchase Units for 100 servings (FBG Col. 5) x Number servings needed (from step 1) ÷ Number servings listed (FBG=10 0) x Serving size needed (from step 1) ÷ Serving size listed (FBG Col 4 ) = Quantity Needed List: x ÷ x ÷ = Change to a Decimal: xx= Compute: xx= Canned, sliced, cling peaches (Page 2-92 FBG ) 2 # 10 cans 2 98 ÷ 100.98 1/2 ÷ 1/4.50÷.25 23.92 Step 3: round up 4 # 10 cans quantity needed 1 case to purchase

33. Step 1: Number of servings needed 112(Transfer to Part B below) Serving size needed 1/2 cup (Transfer to Part C below) Step 2: determine quantity needed. Record your calculations for each step. AX B XC=D Steps Purchase Units for 100 servings (FBG Col. 5) x Number servings needed (from step 1) ÷ Number servings listed (FBG=10 0) x Serving size needed (from step 1) ÷ Serving size listed (FBG Col 4 ) = Quantity Needed List: x ÷ x ÷ = Change to a Decimal: xx= Compute: xx= Apple, Fresh 125-138 Counts raw unpeeled whole (Page 2-69 FBG ) 6.8 # 6.8 112 ÷ 100 1.12 1/2 ÷ 1/4.50÷.25 2 15.24 Step 3: round up 16 lbs quantity needed 1 case to purchase

34. http://fbg.nfsmi.org/ Food Buying Guide Calculator

35. ItemServingsSizeFood Item (AP) Serving Description (EP) Exact Qty Purchase Qty Purchase Unit Select 1 10 1 cup Beans, Green, canned, cut, includes USDA Foods heated drained vegetable 0.88 Shopping List

36. 1100 1/2 cup Pasta, (group H), spaghetti, regular, dry cooked to al dente, boiled 8 minutes 9.529.75lb