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Food Buying Guidefor Child Nutrition Programs

United States Department of

Agriculture

Food and Nutrition Service

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Food Buying Guide Food Buying Guide for Child Nutrition Programsfor Child Nutrition Programs

http://schoolmeals.nal.usda.gov/FBG/buyingguide.html

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Yours Is a BIG and Very Important Job! You plan menus, purchase and prepare

food, and serve nourishing meals for USDA’s CNP.

Menus

Portions

Records

Safety

Nutrition

RecipesOrders

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Whether Serving 10 or 1000 Meals, You Need to Understand the Same Concepts!

Will the meal meet requirements for the appropriate CNP?

How many servings will you get from a specific quantity of food?

What quantity of the raw product will provide the amount of ready-to-cook food called for in a recipe?

How much food will you need to buy?

Will the meal meet requirements for the appropriate CNP?

How many servings will you get from a specific quantity of food?

What quantity of the raw product will provide the amount of ready-to-cook food called for in a recipe?

How much food will you need to buy?

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Think of the FBG asa Management Tool

The Food Buying Guide is your tool for determining how much food to buy and prepare, as wellas aidingwith many other tasks.

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The Food Buying Guide 2001 Edition Replaces All Prior Editions

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Features of the New Food Buying Guide

New food items added/revised Food safety warnings Additional calculation examples New tables and charts Current meal patterns Grains/Breads instruction and flow chart Expanded index Appendices

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Sections of the FBGThe FBG is divided into 7 sections andan index. The sections are as follows:

Introduction M/MA V/F G/B Milk Other Foods Appendices A–E

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Section I: IntroductionThis section of the FBG is filled with guidance to help you accomplish your menu planning goals!

The FBG is easy to read, understand, and use!

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Section 1: Meat/Meat Alternates (M/MA) Includes new yield data

Examples: A. Ground buffalo B. Ostrich medallionsC. Ham, water added

References the Institutional Meat Purchase Specifications (IMPS)

Retains Meat/Meat Alternates yield data

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Section 2: Vegetables/Fruits (V/F)

Includes new items andyield data

Examples:A. Fresh baby carrotsB. Fresh celery sticksC. KiwiD. Star fruitE. TaroF. Yucca

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Section 3: Grains/Breads (G/B)

Incorporates the following: A flow chart for

determining G/B creditability

A worksheet to calculate grams of creditable grains

Product classifications based on the G/B instruction (Exhibit A)

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Section 4: Milk

Contains a more complete listing of fluid milk types availableand their updated product names

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Section 5: Other Foods

Contains a listing of foods that may be used to enhance menus and add calories but do not meet the requirements for any component of the meal patterns of the food-based menu planning approaches

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Appendix A: Recipe Analysis

This tool helps calculate the contributions of various recipe ingredients toward the M/MA, V/F, and G/B components of the meal pattern requirements.

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Appendix B: Using Column 6 for Recipe Analysis

This tool uses Column 6 yield data to calculate the contributions of various recipe ingredients toward the M/MA, V/F, and G/B components of the meal pattern requirements.

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Appendix C: The USDA Child Nutrition (CN) Labeling Program

This appendix includes a brief description of the program, types of foods that may be CN labeled, what the CN logo looks like, and additional yield data.

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Appendix D: The Purchasing Process

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Appendix E: Resources

Look here first for many useful resources!

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Introduction to Yield Information

Yield information can be a valuable planning tool. Use it as a guideline to purchase sufficient food for the meals you will prepare.

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Locate Your School’s Copy of the FBG, a Valuable Tool!

Locate it. Unwrap it. Assemble it. Make it readily

available. Use it!

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