HOW TO USE THE FOOD BUYING GUIDE & Formula
Presenter
Mary Burks, RD, SNA
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
Food Buying Guide for Child Nutrition Programs
http://teamnutrition.usda.gov/Resources/foodbuyingguide.html
Food Buying Guide for Child Nutrition ProgramsFood Buying Guide for Child Nutrition Programs
©MDE – Office of Child NutritionFall 2014 NAO Training
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
Food Buying Guide Calculator for Child Nutrition
Programs
http://fbg.nfsmi.org/
Fall 2014 NAO Training ©MDE – Office of Child Nutrition
/wEPDwU/wEWFwL
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 andDetermine how much food will you need to buy.
Food Buying Guide for Child Nutrition Programs
©MDE – Office of Child NutritionFall 2014 NAO Training
Group Section Product Name
Beef 1 Meat and Meat Alternates
Sweet Potatoes 2 Vegetables and Fruits
Cereals 3 Grains/Breads
Milk 4 Milk
Hominy 5 Other foods
SECTION/GROUP
©MDE – Office of Child Nutrition
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
Column 1
Food As Purchased, AP
Food As Purchased (AP)
Column 2Purchase 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. 300 can, and 40-lb pkg.
Column 3
Servings per Purchase Unit, EP(Edible Portion)Blueberry – example P 2-74
Servings per Purchase Unit, EP
Column 4
Servings Size per Meal Contribution
Serving Size per Meal Contribution
Column 5
Purchase Units for 100 Servings
Purchase Units for 100 Servings
Column 6
Additional Information
Additional Information
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 purchasequestions to ask
©MDE – Office of Child NutritionFall 2014 NAO Training
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 NutritionFall 2014 NAO Training
The Formula
USDA Food Buying Guide
©MDE – Office of Child Nutrition
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 NutritionFall 2014 NAO Training
Grades K - 8Lunch
BQ Chicken (thighs) – 225 - 2oz portionsBaked Beans 225 servings – ½ cup
Steamed Broccoli 150 servings – ½ cupFresh Peach – 125 – ½ cup
Rolls - Whole Wheat 1ozMilk
Chocolate FFWhite LF
©MDE – Office of Child NutritionFall 2014 NAO Training
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.
A X B X C = D
StepsPurchase Units for 100 servings
(FBG Col. 5)x
Number servings needed
(from step 1) ÷
Number
servings listed
(FBG=100)
x
Serving size needed (from
step 1)
÷
Serving size
listed (FBG Col 4 ) = Quantity
Needed
List: x ÷ x ÷ =
Change to a Decimal: x x =
Compute: x x =
Chicken (Thigh w bone & skin) (Page 1-31 FBG)
25.0 lbs.
25
225 ÷ 100
2.25
2 oz ÷ 2 oz
2÷ 2
1 56.25 lbs.
Step 3: round up 56.25 lbs. quantity needed cases to purchase
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.
A X B X C = D
StepsPurchase Units for 100 servings
(FBG Col. 5)x
Number servings needed
(from step 1) ÷
Number
servings listed
(FBG=100)
x
Serving size needed (from
step 1)
÷
Serving size
listed (FBG Col 4 ) = Quantity
Needed
List: x ÷ x ÷ =
Change to a Decimal: x x =
Compute: x x =
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
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.
A X B X C = D
StepsPurchase Units for 100 servings
(FBG Col. 5)x
Number servings needed
(from step 1) ÷
Number
servings listed
(FBG=100)
x
Serving size needed (from
step 1)
÷
Serving size
listed (FBG Col 4 ) = Quantity
Needed
List: x ÷ x ÷ =
Change to a Decimal: x x =
Compute: x x =
Broccoli, Frozen Cut or Chopped (Page 2-17 FBG)
10.5
10.5
150 ÷ 100
1.50
1/2 c. ÷ 1/4 c.
.5 ÷ .25
2 31.50 lbs
Step 3: round up 31.50 lbsquantity needed cases to purchase
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.
A X B X C = D
StepsPurchase Units for 100 servings
(FBG Col. 5)x
Number servings needed
(from step 1) ÷
Number
servings listed
(FBG=100)
x
Serving size needed (from
step 1)
÷
Serving size
listed (FBG Col 4 ) = Quantity
Needed
List: x ÷ x ÷ =
Change to a Decimal: x x =
Compute: x x =
Fresh peaches size 80 (Page2-90 FBG)
22.3 lbs
22.3
125 ÷ 100
1.25
1/2 ÷ 1/2
.50÷ .50
1 27.88lbs
Step 3: round up 28 lbs quantity needed lbs or cases to purchase
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
Activity calculating foods
©MDE – Office of Child NutritionFall 2014 NAO Training
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 NutritionFall 2014 NAO Training
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.
A X B X C = D
StepsPurchase Units for 100 servings
(FBG Col. 5)x
Number servings needed
(from step 1) ÷
Number
servings listed
(FBG=100)
x
Serving size needed (from
step 1)
÷
Serving size
listed (FBG Col 4 ) = Quantity
Needed
List: x ÷ x ÷ =
Change to a Decimal: x x =
Compute: x x =
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
2 21.25 lbs.
Step 3: round up 21.25 lbs. quantity needed 1case to purchase
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.
A X B X C = D
StepsPurchase Units for 100 servings
(FBG Col. 5)x
Number servings needed
(from step 1) ÷
Number
servings listed
(FBG=100)
x
Serving size needed (from
step 1)
÷
Serving size
listed (FBG Col 4 ) = Quantity
Needed
List: x ÷ x ÷ =
Change to a Decimal: x x =
Compute: x x =
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
2 4.20 cans
Step 3: round up 5 cans quantity needed 1 case to purchase
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.
A X B X C = D
StepsPurchase Units for 100 servings
(FBG Col. 5)x
Number servings needed
(from step 1) ÷
Number
servings listed
(FBG=100)
x
Serving size needed (from
step 1)
÷
Serving size
listed (FBG Col 4 ) = Quantity
Needed
List: x ÷ x ÷ =
Change to a Decimal: x x =
Compute: x x =
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
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.
A X B X C = D
StepsPurchase Units for 100 servings
(FBG Col. 5)x
Number servings needed
(from step 1) ÷
Number
servings listed
(FBG=100)
x
Serving size needed (from
step 1)
÷
Serving size
listed (FBG Col 4 ) = Quantity
Needed
List: x ÷ x ÷ =
Change to a Decimal: x x =
Compute: x x =
Canned, sliced, cling peaches (Page 2-92 FBG)
2 # 10 cans
2
98 ÷ 100
.98
1/2 ÷ 1/4
.50÷ .25
2 3.92
Step 3: round up 4 # 10 cans quantity needed 1 case to purchase
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.
A X B X C = D
StepsPurchase Units for 100 servings
(FBG Col. 5)x
Number servings needed
(from step 1) ÷
Number
servings listed
(FBG=100)
x
Serving size needed (from
step 1)
÷
Serving size
listed (FBG Col 4 ) = Quantity
Needed
List: x ÷ x ÷ =
Change to a Decimal: x x =
Compute: x x =
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
http://fbg.nfsmi.org/
Food Buying Guide Calculator
/wEPDwU/wEWFwK
Item Servings Size Food 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
Item Servings Size Food Item (AP) Serving
Description (EP)Exact Qty
Purchase Qty
Purchase Unit
1 100 1/2 cup
Pasta, (group H), spaghetti, regular, dry
cooked to al dente, boiled
8 minutes9.52 9.75 lb