i-85 calculations using the fbg yield data tables ___________ child nutrition programs calculations

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Calculations Using the FBG Yield Data Tables

___________Child NutritionPrograms

Calculations

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Column A of Methods 1 and 2

Before filling in this column, you must determine which of the following three conditions exists.

How many servings are needed?

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Condition #1

The planned serving size is the same for all age/grade groups and is represented in the FBG yield data table, Column 4.

Is serving size conversion needed?

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Condition #2

Multiple serving sizes are planned according to age/grade groups.


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Grade Servings Needed

x Serving Size = Total Needed

x =

x =

The total number of servings needed has been converted and these numbers are used in Column A of Method 1 or 2.

Condition #2: For Multiple Serving Size Conversion, Try This Worksheet!

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LA I-19: Multiple Serving Size ConversionMethod 1, Example C, Beef Round Roast, Without Bone, FBG Page I-53This learning activity may be found in the participant workbook on page 67.



x =

x =

When the serving sizes are in ounces, the total number of servings needed has been converted and these numbers are used in Column A of Method 1 or 2.

127.5 1-oz servings of beef round roast, without bone, needed

K–3

4–12

45

30

1-1/2 oz

2 oz

67.5 oz

60 oz

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LA I-19 (continued): Proceed to Method 1

Method 1Source: Menu and Food Production Plan or Converted Servings

Source: Food Buying Guide

Divide Round Up

ANumber of Servings Needed

B Servings per Purchase Unit, FBG Yield Data Table, Column 3

C Purchase Units Needed

Calculation:

A ÷ B = C

DTo Ensure Enough Food Is Available, Always Round Up to Nearest Measurable Purchase Unit

127.5 1-oz servings of beef round roast, without bone, needed

9.76 1-oz servings of beef round roast, without bone, per lb

127.5 ÷ 9.76 = 13.06 lb of beef round roast, without bone, needed

13.06 rounded up to 13.25 lb or 13 lb 4 oz of beef round roast, without bone, to be purchased

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Condition #3

The planned serving size is different from the serving size represented in the FBG yield data table, Column 4.


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Source: Menu and Food Production Plan


Divide Source: Menu and Food Production Plan

Multiply

A Serving Size Needed

B Serving Size, FBG Yield Data Table, Column 4

C Factor Calculation:

A ÷ B = C

D Number of Servings Needed

E Converted Number of Servings Needed

Calculation:

C x D = E

Condition #3: For Different Serving Size Conversion, Try This Worksheet!

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LA I-20: Different Serving Size Conversion



Divide


Multiply

A Serving Size Needed

B Serving Size, FBG Yield Data Table, Column 4

C Factor Calculation:

A ÷ B = C

D Number of Servings Needed

E Converted Number of Servings Needed

Calculation:

C x D = E

1/8 or 0.125 c of baked beans, vegetarian

1/4 c or 0.25 c per serving

0.125 ÷ 0.25 = 0.5

120 1/8-c servings of baked beans, vegetarian

0.5 x 120 = 60 1/4-c servings of baked beans, vegetarian

Serving Size Conversion for a Needed Serving Size That Is Different From FBG Yield Data Table, Column 4 Method 1, Example D, Baked Vegetarian Beans, FBG Pages I-54–I-56

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LA I-20 (continued): Proceed to Method 1

Method 1

Source: Menu and Food Production Plan or Converted Servings


Divide

Round Up


B Servings per Purchase Unit, FBG Yield Data Table, Column 3

C Purchase Units Needed

Calculation:

A ÷ B = C


60 1/4-c servings of baked beans, vegetarian

47.1 1/4-c servings per No. 10 can of baked beans, vegetarian

60 ÷ 47.1 = 1.27 No. 10 cans of baked beans, vegetarian needed

1.27 rounded up to 1.5 or 1-1/2 No. 10 cans of baked beans, vegetarian (2 No. 10 cans to be purchased)

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LA I-25: Multiple Serving Size ConversionServing Size Conversion for Multiple Serving SizesMethod 2, Example A, Meat Loaf, FBG Pages I-60–I-61



K–3

153 x 1-1/2 oz

(or 1.5 oz)= 229.5 1-oz servings of M/MA

from ground beef

4–12 157 x 2 oz = 314.0 1-oz servings of M/MA

from ground beef

7–12 15 x 3 oz = 45.0 1-oz servings of M/MA from ground beef

588.5 1-oz servings of M/MA from ground beef

When the serving sizes are in ounces, the total number of servings needed has been converted and these numbers are used in Column A of Method 1 or 2.

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LA I-25 (continued): Proceed to Method 2Calculate the Quantity of Ground Beef to Buy Method 2, Example A, FBG Pages I-60–I-61

Source: Menu and Food Production Plan or Converted Servings


Multiply/Divide Round Up


BPurchase Units for 100 Servings, FBG Yield Data Table, Column 5

CPurchase Units Needed

Calculation:

A x B ÷ 100 = C


588.5 1-oz servings of M/MA from ground beef

8.5 lb per 100 1-oz M/MA servings of ground beef

588.5 x 8.5 ÷ 100 = 50.02 lb of ground beef needed

50.02 rounded up to 50.25 lb or 50 lb 4 oz of ground beef to be purchased

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Method 3, Purpose 1

The recipe calls for 1 lb of diced carrots. How many pounds of fresh carrots without tops should be purchased?

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LA I-28: Method 3, Purpose 1Source: Menu and Food Production Plan


Divide Round Up or Continue to Additional Steps

A Purpose 1: Amount of the food, RTC/RTS, called for in the recipe

Or Purpose 2: Yield of the weight or measure of a specific quantity of food, RTC/RTSAndYield per single purchase unit

B FBG yield data table, Column 6, indicates the RTC/RTS yield of the food product, AP, weight or measure.

C AP equivalent Calculation is used for both purposes:A ÷ B = C

D Purpose 1: When determining the quantity of a food, AP, to buy for a specific amount of the food, RTC/RTS, called for in the recipe, round up.OrPurpose 2: When determining the yield of a specific quantity of food, RTC/RTS, do not round up. AndContinue to additional steps to determine the yield per single purchase unit.

5.62 lb RTC/RTS 1 lb broccoli, AP, equals 0.81 lb broccoli, RTC/RTS

5.62 ÷ 0.81 = 6.93 lb broccoli, AP, needed

6.93 lb or 7 lb rounded up broccoli, untrimmed, AP, to order or purchase

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Method 3, Purpose 2

You purchase RTC/RTS green pepper strips in 5-lb bags. You need to know how many 1/4-cup servings a 5-lb bag will yield.

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LA I-29: Method 3, Purpose 2

10 lb RTC/RTS ÷ 0.76 = 13.15 lb iceberg head, fresh, untrimmed



Divide Round Up or Continue to Additional Steps

A Purpose 1: Amount of the food, RTC/RTS, called for in the recipe Or Purpose 2: Yield of the weight or measure of a specific quantity of food RTC/RTSAndYield per single purchase unit

B FBG yield data table, Column 6, indicates the RTC/RTS yield of the food product, AP, weight or measure.

C AP equivalent Calculation is used for both purposes:A ÷ B = C

D Purpose 1: When determining the quantity of a food, AP, to buy for a specific amount of the food, RTC/RTS, called in a recipe, round up.OrPurpose 2: When determining the yield of a specific quantity of food, RTC/RTS, do not round up. AndContinue to additional steps to determine the yield per single purchase unit.

10-lb unit of iceberg lettuce, shredded

1 lb lettuce, iceberg, head, AP = 0.76 lb, RTC/RTS, shredded lettuce

13.15 lb iceberg lettuce

Do not round up; continue to additional steps.

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LA I-29 (continued): Additional StepsAdditional Steps to Determine Servings per Pound

Source: Column D From Method 3


Multiply Divide

E Answer From Method 3, Column D

F Servings per Purchase Unit, FBG Yield Data Table, Column 3

G Total Servings per Unit, Weight or Measure of RTC/RTS Product Calculation

Step 1: Multiply

E x F = G

H Servings per Purchase Unit

Calculation

Step 2: Divide

G ÷ A = H

13.15 lb of iceberg lettuce, head, fresh, untrimmed

22.2 1/4-c servings of shredded iceberg lettuce per lb of iceberg lettuce, head, fresh, untrimmed

13.15 x 22.2 = 291.9 1/4-c servings per 10-lb bag of shredded lettuce

291.9 ÷ 10 lb per bag = 29.1 1/4-c servings per lb or 291 1/4-c servings per 10-lb bag rounded down (When calculating crediting, always round down to nearest whole serving.)

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Nutrient Standard Menu Planning

the yield data of the FBG is available as an electronic file

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Cost Comparison

*Canned food products are not commonly sold by the pound. Identify the cost per pound by dividing the cost per can by the weight per can.



Divide Multiply

A Food and Form, AP

B Cost/lb

C Purchase Units for 100 Servings, FBG Yield Data Table, Column 5

D Purchase Units for One Serving

CalculationStep 1: Divide C ÷ 100 = D This is the same as moving the decimal point two places to the left.

ECost of One Serving CalculationStep 2: Multiply B x D = E

Green Beans, Fresh

$0.30/lb 9.0 9.0 ÷ 100 = .090 0.30 x 0.090 = $0.027

Green Beans, Canned

$0.24/lb* 14.0 14.0 ÷ 100 = 0.140 0.24 x 0.140 = $0.034

Green Beans, Frozen

$0.36/lb 8.7 8.7 ÷ 100 = 0.087 0.36 x 0.087 = $0.031

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Shortcut to Converting Serving SizeSource: Menu and Food Production Plan


This chart is an alternate method for determining the purchase units needed. This shortcut may be used in place of Methods 1 and 2 and the serving size conversion worksheet for different serving sizes, but only when the 1/4-c serving is listed in the FBG column 4. Therefore it is most useful in determining the amounts of V/F to purchase and/or prepare.

1. Select the size of the serving you are offering on the chart.

2. Place the number from FBG column 5 for 1/4-c serving of the food you are calculating in column A.

3. Multiply by the factor indicated in column B.

4 Equals purchase units needed for 100 1/4-c servings in column C.

5. Multiply by the number of servings needed in column D.

6. Equals purchase units needed for 100 servings of planned serving size.

If Your Planned Serving Size Is

A Purchase Units for 100 1/4-c Servings From FBG Yield Data Table, Column 5

x B Factor

= C Purchase units needed for 100 1/4-c servings

A x B = C

x D Number of servings needed

= Purchase units needed for 100 servings of planned serving size

C x D = E ÷ 100 (round up to ensure enough food is available)

1/8 c x 0.5 = x =

1/3 c x 1.34 = x =

3/8 c x 1.5 = x =

1/2 c x 2.0 = x =

i-85 calculations using the fbg yield data tables ___________ child nutrition programs calculations

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