1. I-62 Introduction to Yield Information and Methods 1 and 2 _________ Child Nutrition Programs Yield Tables

2. I-63 How Are the Foods Listed and Grouped? 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.

3. I-64 How Are the Foods Listed and Grouped? Section 1Meat/Meat Alternates Meat, Cheese, Egg, Nuts, Fish, Poultry Section 2Vegetables/FruitsCanned, Fresh, and Frozen Section 3Grains/BreadsBread, Pasta, Rice, Cereals Section 4MilkFluid Milk Section 5Other FoodsNot Creditable

4. I-65 Important Points About Yield Information  Yield information represents average yields based on research conducted by USDA.  Yield information is meant to be a planning, purchasing, and production tool and is based on careful portioning and weighing.  Variance in actual and projected yields on some local products may legitimately exist and be documented based on procedures set by the State agency.

5. I-66 Many Factors Affect Yield  Quality and condition of the food As Purchased (AP)  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

6. I-67 Column 1: Food As Purchased (AP) Column 1 tells you the name of the food item and the form(s) in which it is purchased. Are the apples fresh, canned, frozen, or dehydrated? Food As Purchased (AP)

7. I-68 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. Purchase Unit

8. I-69 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). Servings per Purchase Unit, EP

9. I-70 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. Serving Size per Meal Contribution

10. I-71 Columns 3 & 4 For example, a No. 10 can yields 50.4 1/4-c servings of canned apple slices. Servings per Purchase Unit, EP Serving Size per Meal Contribution

11. I-72 Column 5: Purchase Units for 100 Servings Column 5 is used in Method 2 for determining the amount of food to purchase or order based on the purchase units for 100 servings. Purchase Units for 100 Servings

12. I-73 Columns 4 & 5 For example, it takes 2 No. 10 cans of apples, canned, slices, to provide 100 1/4-c servings. Serving Size per Meal Contribution Purchase Units for 100 Servings

13. I-74 Column 6 Column 6 is used in Method 3 for determining 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. Additional Information

14. I-75 Column 6 For example, it takes 1 pound of apples, fresh, 125-138 count, AP, to provide 0.91 pound of ready-to- serve raw, cored, unpeeled apple, EP. 1 No. 10 Can = 89.0 oz (11-7/8 c) drained apple. Additional Information

15. I-76 Food and Form: Column 1, Food As Purchased (AP) Column 4, Food As Served

16. I-77 Use care in selecting the food you are actually using. Are your apples 100 or 125-138 count? It makes a difference! Column 1: Food As Purchased (AP)

17. I-78 How Can You Use the Yield Data?  Determine number of purchase units needed to obtain the desired number of servings of a particular food.  Adjust portion sizes and calculate servings to meet minimum requirements.  Calculate the quantity of food to buy to obtain the correct amount of ready-to-cook and -use food for a recipe.  Determine correct yields for foods purchased prepared and ready-to-cook or -use. This is especially useful for fresh fruits and vegetables.  Calculate cost comparisons.

18. I-79 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?

19. I-80 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 servings per purchase unit are yielded (Column 3), or how many purchase units per 100 servings are needed (Column 5)?

20. I-81 To Calculate the Amount of Food to Buy, You Must Secure Specific Information from Calculations Addition, Multiplication, Division, and Rounding Up  How many purchase units are needed?  How many purchase units must be purchased? This is determined by rounding up the amount needed to the next highest measurable purchase unit.

21. I-82 Introduction to Methods 1 and 2: Calculate the Quantity of Food to Order or Purchase Method 1, Using Column 3 of the FBG Method 2, Using Column 5 of the FBG

22. I-83 LA I-17: Method 1, Using FBG Column 3, Servings per Purchase Unit Source: Menu and Food Production Plan or Converted Servings Source: Food Buying Guide DivideRound Up A Number of Servings Needed B Servings per Purchase Unit, FBG Yield Data Table, Column 3 C Purchase Units Needed Calculation: A ÷ B = C D To Ensure Enough Food Is Available, Always Round Up to Nearest Measurable Purchase Unit 1. 6524.8 3/8-c servings per No. 10 can of beans 65 ÷ 24.8 = 2.62 No. 10 cans of beans needed 2.62 rounded up to 2.75 or 3 No. 10 cans

23. I-84 LA I-18: Method 2, Using FBG Column 5, Purchase Units for 100 Servings Source: Menu and Food Production Plan or Converted Servings Source: Food Buying Guide Multiply/DivideRound Up A Number of Servings Needed B Purchase Units for 100 Servings, FBG Yield Data Table, Column 5 C Purchase Units Needed Calculation: A x B ÷ 100 = C D To Ensure Enough Food Is Available, Always Round Up to Nearest Measurable Purchase Unit 1. 654.1 No. 10 cans per 100 3/8-c servings of beans 65 x 4.1 ÷ 100 = 2.66 No. 10 cans of beans needed 2.66 rounded up to 2.75 or 3 No. 10 cans of beans to be purchased