Food Buying Guide

1. Food Buying Guide

3. Food Buying Guide Can be found on internet at http://schoolmeals.nal.usda.gov/FBG/buyingguide.html

4. Pen and Ink Corrections and Changes to FBG • http://schoolmeals.nal.usda.gov/FBG/changes.pdf

5. Brief History • 1947 – Quantities of Food For Serving School Lunches • 1955-1979 – The Food Buying Guide for Type A School Lunches • 1984 – Food Buying Guide for Child Nutrition Programs • 2001 – New Edition of FBG

6. FBG is… • A great resource • Yield information • Calculation examples • Meal patterns

7. Project amount of food to buy and prepare • Determine contribution towards meal requirements.

8. Why use FBG? • Records • Nutrition • Orders • Portions • Menus • Recipes • Safety

9. FBG will help you answer the following... • Will the meal meet NSLP requirements? • How many servings will you get from a specific quantity of food? • What quantity of raw product, as purchased, will provide the amount of ready to cook food? • How much food will you need to buy?

10. Broken-down into 7 parts • Introduction • Meat/Meat alternate • Vegetables/Fruits • Grains/Breads • Milk • Other foods • Appendices

11. Introduction • Filled with guidance • Meal Patterns • Abbreviations • Weights, measures, Conversions • Can, Scoops, Disher sizes • Calculations

12. Section 1: Meat/Meat Alternate • Section 2: Vegetables/Fruits • Section 3: Grains/Breads • Section 4: Milk • Section 5: Other

13. Each Section contains the following information: • Requirements • Crediting • Definitions • Yield Tables • Miscellaneous information

14. How to read Yield Tables • Food As Purchased, AP • Purchase Unit • Servings per Purchase Unit, EP • Servings per Meal Contribution • Purchase Units for 100 Servings • Additional Information

15. Column 1 – Food As Purchased, AP • Name of food item • Form it is purchased • Detailed Description

16. Column 2 – Purchase Unit • The Basic unit of purchase • Most food is pounds • Can be listed in cans/jars

17. Column 3 – Servings per Purchase Unit, EP Number of servings of a given size (column 4) from each purchase unit (column 2)

18. Column 4 – Serving Size per Meal contribution • Describes a serving by weight, measure or number of pieces or slices. • For foods specified in the meal patterns, serving size given can be credited toward meeting meal pattern requirements

19. Column 5 – Purchase Units of 100 Servings Shows the number of purchase units you need of 100 servings.

20. Column 6 – Additional Information Provides other information to help you calculate the amount of food you need to purchase and/or prepare

21. Section 4 Milk • Regulations on Milk • 2004 Reauthorization Act • Yield Tables

22. Section 5 Other Foods • Description/Definitions • Yield Tables

23. Section 6 Appendices • Appendix A: Recipe Analysis • Appendix B: Column 6 Recipe Analysis • Appendix C: USDA Labeling Program • Appendix D: Food Purchasing • Appendix E: Resources

24. The students of Wisconsin benefit from the nutritious meals you provide to them!