Transcript 04 IM Intro Methods 1 and 2

http://teamnutrition.usda.gov/Resources/foodbuyingguide.html
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How Are the Foods Listed and Grouped? Pg 72
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.
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How Are the Foods Listed and Grouped?
Section 1
Meat/Meat
Alternates
Section 2
Vegetables/Fruits
Section 3
Grains/Breads
Section 4
Milk
Meat, Cheese,
Egg, Nuts,
Fish, Poultry
Canned, Fresh,
and Frozen
Bread, Pasta,
Rice, Cereals
Fluid Milk
Section 5
Other Foods
Not Creditable
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Many Factors Affect Yield
 Quality and condition of the
food As Purchased (AP)
 List of Abbreviations pg 73
 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
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Column 1: Food As Purchased (AP) pg 74-76
Food As Purchased (AP)
Column 1 tells you the
name of the food item
and the form(s) in
which it is purchased.
Is the corn fresh,
canned, or frozen? Is it
a USDA commodity?
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Column 2: Purchase 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. 2
can, No. 300 can and 1-lb.
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Column 3: Servings per Purchase Unit (EP)
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).
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Column 4: Serving Size per
Meal Contribution
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.
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Columns 3 & 4
Servings per Purchase Unit, EP
Serving Size per Meal Contribution
For example,
a No. 10 can yields
34.1 1/4-c servings of
canned heated, drained
corn.
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Column 5:
Purchase Units for 100 Servings
Purchase Units for 100 Servings
Column 5 is used for
determining the amount of
food to purchase or order
based on the purchase
units for 100 servings.
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Columns 4 & 5
Serving Size per Meal Contribution
Purchase Units for 100 Servings
For example,
it takes 3 No. 10 cans
of corn, heated and
drained to provide 100
1/4-c servings.
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Column 6
Additional Information
Column 6 is used to
determine 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.
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Food and Form:
Column 1, Food As Purchased (AP)
Column 4, Food As Served
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Column 1: Food As Purchased (AP)
Use care in selecting the
food you are actually
using. Look for details
on how the product is
packed.
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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?
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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 purchase units per 100 servings are
needed (Column 5)?
Steps on using the Food Buying Guide pg 78
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The Formula
Source:
Food Buying
Guide
Source:
Production
Record & Food
Buying Guide
Source:
Production
Record & Food
Buying Guide
Multiply=
Quantity
Needed
A
Purchase Units
for 100
servings (FBG
Column 5)
B
Number of
Servings Needed
divided by 100
Servings
C
Serving Size
Needed divided
by Serving Size
Listed (FBG
Column 4)
D
Quantity Needed
Calculation:
A x B x C=D
Nearest
Practical
Amount to
Purchase
Nearest Practical
Amount to
Purchase
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Sliced Peaches Example (pg 81&82)
• Step 1
– Decide the number of servings of the food
needed and the serving size needed.
• 88 ¼ cup servings needed of canned sliced peaches
with juice
• Step 2
– Use the Formula to determine the quantity
needed.
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Column A
Source:
Food Buying Guide
A
Purchase Units for 100 servings (FBG
Column 5) = 2.0 #10 cans
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Purchase Units for 100 servings (FBG
Column 5)
Using Column 5 of the
FBG (Purchase Units
for 100 servings)
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Column B
Source:
Production Record & Food Buying Guide
B
Number of Servings Needed divided by
100 Servings = 88/100= .88
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Column C
Source:
Production Record & Food Buying Guide
C
Serving Size Needed divided by Serving
Size Listed (FBG Column 4) =
¼ cup / ¼ cup = .25 / .25 = 1
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Serving Size Listed (FBG Column 4)
Using Column 4 of the
FBG (Serving Size per
Meal Contribution)
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Column D
Multiply=
Quantity Needed
D
Quantity Needed
Calculation:
(A) 2.0 x (B) .88 x (C) 1= (D) 1.76 #10 cans
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Nearest Practical Amount to Purchase
Always Round up to the nearest practical
purchasing unit
1.76 #10 cans = 2 #10 cans
2 #10 cans = 1 cases
Since #10 cans are purchased by the case (6
#10 cans in a case), the nearest practical
amount to purchase is 1 case.
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The Formula
Source:
Food Buying
Guide
Source:
Production
Record & Food
Buying Guide
Source:
Production
Record & Food
Buying Guide
Multiply=
Quantity
Needed
A
Purchase Units
for 100
servings (FBG
Column 5)
B
Number of
Servings Needed
divided by 100
Servings
C
Serving Size
Needed divided
by Serving Size
Listed (FBG
Column 4)
D
Quantity Needed
Calculation:
A x B x C=D
Nearest
Practical
Amount to
Purchase
Nearest Practical
Amount to
Purchase
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Calculation Example (Prob. #1 pg 83&84)
The recipe calls for
Corn, whole kernel,
vacuum pack, #10
cans. How many
cans of corn should
be purchased?
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Column A
Source:
Food Buying Guide
A
Purchase Units for 100 servings (FBG
Column 5) = 3.0 #10 cans
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Purchase Units for 100 servings (FBG
Column 5)
Using Column 5 of the
FBG (Purchase Units
for 100 servings)
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Column B
Source:
Production Record & Food Buying Guide
B
Number of Servings Needed divided by
100 Servings = 460/100= 4.6
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Column C
Source:
Production Record & Food Buying Guide
C
Serving Size Needed divided by Serving
Size Listed (FBG Column 4) =
½ cup / ¼ cup = .5 / .25 = 2
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Serving Size Listed (FBG Column 4)
Using Column 4 of the
FBG (Serving Size per
Meal Contribution)
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Column D
Multiply=
Quantity Needed
D
Quantity Needed
Calculation:
(A) 3.0 x (B) 4.6 x (C) 2= (D) 27.6 #10 cans
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Nearest Practical Amount to Purchase
Always Round up to the nearest practical
purchasing unit
27.6 #10 cans = 28 #10 cans
28/ 6 (6 cans per case) = 4.7 cases
4.7 cases = 5 cases
Since #10 cans are purchased by the case (6
#10 cans in a case), the nearest practical
amount to purchase is 5 cases.
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The Formula
Source:
Food Buying
Guide
Source:
Production
Record & Food
Buying Guide
Source:
Production
Record & Food
Buying Guide
Multiply=
Quantity
Needed
Nearest
Practical
Amount to
Purchase
A
Purchase Units
for 100
servings (FBG
Column 5)
B
Number of
Servings Needed
divided by 100
Servings
C
Serving Size
Needed divided
by Serving Size
Listed (FBG
Column 4)
D
Quantity Needed
E
Nearest Practical
Amount to
Purchase
Calculation:
A x B x C=D
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Do Problems 2-8 (pg 85-98)!
Practice
Practice
Practice
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Appendix C: The USDA Child
Nutrition (CN) Labeling Program
Common Questions
Sample CN Logo
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What Is the CN Labeling Program?
A voluntary Federal labeling program for CNP



Provides information regarding the food
product’s contribution to food-based meal
patterns
Applies to both
the Traditional
and the Enhanced
food-based
menu planning
approaches
May be helpful for NSMP
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Who Operates the Program?
The CN labeling Program is operated by
the Food and Nutrition Service (FNS) of
the United States Department of
Agriculture (USDA) in cooperation with the
following agencies:
 Food Safety and Inspection Service (FSIS)
 Agriculture Marketing Service (AMS)
 National Marine Fisheries Service (NMFS)
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How Does the CN Labeling Program Work?
Manufacturer submits product formulation to FNS.
FNS evaluates submitted manufacturer formulation and
verifies that the claim of contribution on the label is
accurate. FNS approves label in Final.
FSIS, AMS, or NMFS also
approves labels as appropriate.
USDA, FNS provides CNP operators a
warranty against audit claims.
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To Carry CN Labels,
Eligible Products Must
 have the contribution of the food
component(s) determined using yields in the
USDA’s Food Buying Guide,
 have the product formulation and CN label
approved by FNS, and
 be produced under inspection.
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Products That Are Eligible for CN Labels
Main Dish
Products That
Contribute to the
M/MA
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Juice and Juice-Based Drink Products
Containing at Least
50% Full-Strength Juice by Volume.
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Ready-to-Eat, Frozen-Prepared, and
Refrigerated-Prepared Pizzas All Need
Documentation for Crediting
?
?
?
= M/MA
+
= V/F
= G/B
Ingredients cannot be separated to weigh and measure.
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The CN Label Tells Us What
We Cannot Determine for Ourselves
000000*
This 5.00 oz pizza with Ground Beef and Vegetable Protein
Product provides 2.00 oz equivalent meat/meat alternate,
1/8-cup serving of vegetable, and 1-1/2 servings of bread
alternate for the Child Nutrition Meal Pattern Requirements.
(Use of this logo and statement authorized by the Food and
Nutrition Service, USDA XX-XX**)
*The six-digit CN identification number is assigned by the
FNS, CND Headquarters office.
**This date is written using numbers to reflect the month/year
of final approval.
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An Authentic CN Label Contains
Logo With Distinct
Border
6-Digit Product Identification
Number
000000
This 5.00 oz pizza with Ground Beef and Vegetable Protein
Product provides 2.00 oz equivalent meat/meat alternate,
1/8-cup serving of vegetable, and 1-1/2 servings of bread
alternate for the Child Nutrition Meal Pattern Requirements.
(Use of this logo and statement authorized by the Food and
Nutrition Service, USDA XX-XX**)
Month and Year of Approval
Statement Specifying CN
Label Was Authorized by FNS
Meal Pattern
Contribution Statement
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Questions and Answers
Yes
No
 Are manufacturers required
to CN label products?
 Are schools required to buy
CN labeled products?
 Are CN labeled products more
nutritious?
 Are CN labeled products
higher quality?
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Do CN Labeled Products Have Advantages?
 A CN label statement clearly identifies Yes
the contribution of a product toward
the meal pattern requirements and it
protects the purchaser from
exaggerated claims about the product.
 A CN label provides a warranty
against audit claims if the product is
used according to manufacturer’s
directions.
 A CN label simplifies cost comparison
of similar products.
No
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Do CN Labeled Products Cost More?
CN labeled products may cost more.
Maybe
 Special labeling requirements, inspection,
and extra staff costs to monitor quality
control may contribute to CN labeled
products costing more, but not necessarily.
 When you do a cost comparison between
two M/MA products, it is the cost per
ounce of M/MA rather than the cost per
ounce or pound of the product that should
be compared.
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Questions??
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