Transcript Lesson 3: Estimating Quantities

Food Purchasing for Child Care
National Food Service Management Institute
The University of Mississippi
www.nfsmi.org
800-321-3054
Lesson 3:
Estimating Quantities
Factors to Consider When Estimating
Quantities
• Yields in the Food Buying Guide For Child
Nutrition Programs
• Most cost-efficient containers
• Containers that best fit the work load
• Storage capacity of the child care facility
Lesson Objectives
• Identify key factors for estimating quantities
• Calculate the quantity of each grocery list
items to purchase
• Determine the most cost-efficient size of
each grocery list item to purchase
Number of Servings are determine
by the number of meals you plan to
serve…
Serving Size Unit
• The portion served to meet the meal pattern
requirements
• Calculate the total amount to prepare based
on CACFP meal pattern serving size
requirements
Product Description
• Specific characteristics of the product
− Fresh or frozen
− Chopped or diced
− Cooked or raw
Determining How Much To Purchase
• Consider food yields
• Some foods will yield 100%
− fluid milk & yogurt
• Other foods will have losses
− fresh produce and meats
Food Buying Guide and Calculator
for Child Nutrition Programs are great
tools for estimating quantities…
As Purchased (AP) and Edible Portion
(EP)
• AP Weight – amount purchased
− Five pounds of fresh, untrimmed, romaine lettuce
• EP Weight – editable amount after food has
been prepared
− Three pounds of ready-to-serve lettuce
Calculating Food Quantities Worksheets
• Happy Healthy Care Enrollment
• Happy Healthy Care Menu
• Grocery List
• Calculating Food Quantities worksheets
• Food Buying Guide handout
Step 1: List the Item
• Identify the food
− Oranges, Fresh 125 count Florida or Texas Whole
• Meal the food will be served
− Breakfast, Lunch, or Snack
Step 2: Purchase Units & Servings per
Purchase Unit, EP
Step 3: Serving Meal per Meal
Contribution
Step 4: Number of Servings
Found by calculating the number of servings
needed by age group
Happy Healthy Child Care Enrollment
Age Group
Breakfast
Lunch
Snack
1-2 years
20
26
26
3-5 years
13
13
18
Caregivers
7
11
12
Totals
40
50
56
Step 5: Determine CACFP Meal Pattern
Requirements
Child Care Meal Pattern Breakfast
Select All Three Components for a Reimbursable Meal
Food Component
1 fruit/vegetable
3
juice, fruit and/or vegetable
Ages 1-2
Ages 3-5
1/4 cup
1/2 cup
Step 6: Determine the Adjusted Serving
Size
Adjust all serving sizes to match the Serving
Size per Meal Contribution in the Food Buying
Guide...
Serving Size Per meal
Contribution
¼ cup fruit and juice
(about ½ orange
Ages 1-2
Ages 3-5
Caregivers
1/4 cup
1/4 cup
1/4 cup
Step 7: Calculate Adjusted Number of
Servings
• Ages 1-2 is ¼ cup
• Ages 3-5 and Caregivers is ½ cup
− ¼ cup must be doubled
Serving Size Per meal
Contribution
¼ cup fruit and juice
(about ½ orange
Adjusted Number of
Servings
Ages 1-2
Ages 3-5
Caregivers
1/4 cup
1/4 cup
1/4 cup
26
14
Total
60
20
Step 8: Calculate the Purchase Amount
Total Calculated Adjusted Number of Servings

Servings per Purchase Unit, EP
=
Total Purchase Amount
Teriyaki Chicken
• Option A – Estimate the number of servings
by adding the total number of meals you
26+13+11=50
• Option B – Calculate the edible portion
amount
26 x 1 ounce =
13 x 1½ ounce =
11 x 1½ ounces =
TOTAL =
26 ounces
19.5 ounces
16.5 ounces
62 ounces
When calculating quantities, round
up to the nearest purchasing unit…
Determine which size is the most
economical to purchase…
Canned Vegetables
• Large centers
− 106 ounces – No. 10 can
• Family child care homes or smaller centers
− 15 ¼ ounces – No. 300 can
− 28 ounces – No. 2 ½ can
Calculating Most Cost-Efficient Size
Unit Price x number of units = extended price
Unit Price
Extended Price
No. 10
Number to Purchase for
37 ¼ cups
1
$2.58
$2.58
No. 300
6
$0.51
$3.06
Size
Lesson Recap
• Factors for estimating quantities
• Identified methods for
− calculating food quantities
− determining the most cost-efficient sizes
Questions?
National Food Service Management
Institute
• Mission: To provide information and services that promote the
continuous improvement of child nutrition programs.
• Vision: To be the leader in providing education, research, and
resources to promote excellence in child nutrition programs.