Transcript Food Buying Guide

Food Buying Guide
for Child Nutrition Programs
United States
Department of
Agriculture
Food and Nutrition
Service
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Food Buying Guide
for 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.
Orders
Record
s
Recipes
Nutrition
Menus
Safety
Portion
s
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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?
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Think of the FBG as
a Management Tool
The Food Buying Guide is your tool
for determining how much
food to buy and
prepare, as well
as aiding
with 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
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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 FBG
The FBG is divided into 7 sections and
an 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: Introduction
This 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 medallions
C. 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 and
yield data
Examples:
A. Fresh baby carrots
B. Fresh celery sticks
C. Kiwi
D. Star fruit
E. Taro
F. 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
available
and 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!
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Locate it.
Unwrap it.
Assemble it.
Make it readily
available.
 Use it!
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