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Section 4: Quantities (Step 3)

Food Purchasing for Child Care Centers. Section 4: Quantities (Step 3). Lesson Objectives. The learner will be able to. estimate the quantities of food to be purchased for “Menu Items” on the grocery list by using the Food Buying Guide for Child Nutrition Programs (USDA/FNS, 2001),.

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Section 4: Quantities (Step 3)

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  1. Food Purchasing for Child Care Centers Section 4: Quantities (Step 3)

  2. Lesson Objectives The learner will be able to • estimate the quantities of food to be purchased for “Menu Items” on the grocery list by using the Food Buying Guide for Child Nutrition Programs (USDA/FNS, 2001),

  3. Lesson Objectives The learner will be able to • explain how to estimate quantities for “Standard Stock Items” and “Yearly Items” on the grocery list, and • compare costs to determine the most efficient size to purchase.

  4. Yields Food Buying Guide for Child Nutrition Programs

  5. No. 2½ No. 300 No. 10 Size of Container for serving needs

  6. No. 2½ No. 300 No. 10 Size of Container that is most cost-efficient

  7. No. 2½ No. 300 No. 10 Size of Container that fits food preparation work load

  8. Storage Capacity

  9. Quantities • Standard stock items • Yearly items • Menu items

  10. Menu for Children: Day 1

  11. Strawberries

  12. Strawberries: The Steps Step 1: Find the number of servings per purchase unit from the FBG. Step 2: Determine the number of ¼-cup servings needed by age group. Step 3: Total the number of ¼-cup servings needed. Step 4: Divide the total number of ¼-cup servings needed (Step 3) by the number of ¼-cup servings in a pint (7.90). Step 5: Add the amount needed for the fruit cup for Day 2 to the answer in Step 4.

  13. Strawberries: The Steps Step 1: Find the number of servings per purchase unit from the FBG. Step 2: Determine the number of ¼-cup servings needed by age group. Step 3: Total the number of ¼-cup servings needed. Step 4: Divide the total number of ¼-cup servings needed (Step 3) by the number of ¼-cup servings in a pint (7.90). Step 5: Add the amount needed for the fruit cup for Day 2 to the answer in Step 4.

  14. Strawberries

  15. Strawberries: The Math Step 1: Find the number of servings per purchase unit from the FBG. • Find “Strawberries, fresh, whole” on page 2-77 of the FBG. • Under column 2, select “pint.” • Columns 3 and 4 show there are 7.90 ¼-cup servings per pint.

  16. Strawberries: The Steps Step 1: Find the number of servings per purchase unit from the FBG. Step 2: Determine the number of ¼-cup servings needed by age group. Step 3: Total the number of ¼-cup servings needed. Step 4: Divide the total number of ¼-cup servings needed (Step 3) by the number of ¼-cup servings in a pint (7.90). Step 5: Add the amount needed for the fruit cup for Day 2 to the answer in Step 4.

  17. Oak Street Child Care Center

  18. Strawberries

  19. Children ages 1–2 = 20 ¼-cup servings • Children ages 3–5 = 10 ½-cup servings = 20 ¼-cup servings Strawberries: The Math Step 2: Determine the number of ¼-cup servings needed by age group. There are two ¼-cup servings in each ½-cup serving, so multiply the number of ½-cup servings by 2 to convert to ¼-cup servings. Conversion:10 ½-cup servings x 2 = 20 ¼-cup servings

  20. Caregivers = 8 ½-cup servings = 16 ¼-cup servings Strawberries: The Math Step 2: Determine the number of ¼-cup servings needed by age group. There are two ¼-cup servings in each ½-cup serving, so multiply the number of ½-cup servings by 2 to convert to ¼-cup servings. Conversion:8 ½-cup servings x 2 = 16 ¼-cup servings

  21. Strawberries: The Steps Step 1: Find the number of servings per purchase unit from the FBG. Step 2: Determine the number of ¼-cup servings needed by age group. Step 3: Total the number of ¼-cup servings needed. Step 4: Divide the total number of ¼-cup servings needed (Step 3) by the number of ¼-cup servings in a pint (7.90). Step 5: Add the amount needed for the fruit cup for Day 2 to the answer in Step 4.

  22. Strawberries: The Math Step 3: Total the number of ¼-cup servings needed. 20 + 20 + 16 = 56 ¼-cup servings

  23. Strawberries: The Steps Step 1: Find the number of servings per purchase unit from the FBG. Step 2: Determine the number of ¼-cup servings needed by age group. Step 3: Total the number of ¼-cup servings needed. Step 4: Divide the total number of ¼-cup servings needed (Step 3) by the number of ¼-cup servings in a pint (7.90). Step 5: Add the amount needed for the fruit cup for Day 2 to the answer in Step 4.

  24. Strawberries: The Math Step 4: Divide the total number of ¼-cup servings needed (Step 3) by the number of ¼-cup servings in a pint (7.90). 56  7.90 = 7.09 or 8 (Always round up to the nearest whole number.)

  25. Strawberries: The Steps Step 1: Find the number of servings per purchase unit from the FBG. Step 2: Determine the number of ¼-cup servings needed by age group. Step 3: Total the number of ¼-cup servings needed. Step 4: Divide the total number of ¼-cup servings needed (Step 3) by the number of ¼-cup servings in a pint (7.90). Step 5: Add the amount needed for the fruit cup for Day 2 to the answer in Step 4.

  26. Strawberries: The Math Step 5: Add the amount needed for the fruit cup for Day 2 to the answer in Step 4. 1 pint for fruit cup + 8 pints = 9 pints Oak Street Child Care Center should Purchase 9 pints

  27. Strawberries

  28. Strawberries

  29. Menu for Children: Day 5

  30. Green Beans

  31. Green Beans

  32. Green Beans

  33. Green Beans: The Math Step 1: Find the number of servings per purchase unit from the FBG. • Find “Beans, Green, canned” on page 2-15 of the FBG. • Select “No. 10 can” for “heated, drained vegetable.” • Columns 3 and 4 show there are 45.3 ¼-cup servings per No. 10 can.

  34. Children ages 1–2 = 26 ⅛-cup servings = 13 ¼-cup servings Green Beans: The Math Step 2: Determine the number of ¼-cup servings needed by age group. A ⅛-cup serving is one-half of a ¼-cup serving, so divide the number of ⅛-cup servings by 2 to convert to ¼-cup servings. Conversion:26 ⅛-cup servings  2 = 13 ¼-cup servings

  35. Children ages 3–5 = 10 ⅛-cup servings = 5 ¼-cup servings Green Beans: The Math Step 2: Determine the number of ¼-cup servings needed by age group. A ⅛-cup serving is one-half of a ¼-cup serving, so divide the number of ⅛-cup servings by 2 to convert to ¼-cup servings. Conversion:10 ⅛-cup servings  2 = 5 ¼-cup servings

  36. Caregivers = 11 ½-cup servings = 22 ¼-cup servings Green Beans: The Math Step 2: Determine the number of ¼-cup servings needed by age group. There are two ¼-cup servings in each ½-cup serving, so multiply the number of ½-cup servings by 2 to convert to ¼-cup servings. Conversion:11 ½-cup servings x 2 = 22 ¼-cup servings

  37. Green Beans: The Math Step 3: Total the number of ¼-cup servings needed. 13 + 5 + 22 = 40 ¼-cup servings Step 4: Divide the total number of ¼-cup servings needed (Step 3) by the number of ¼-cup servings in a No. 10 can (45.3). 40  45.3 = 0.88 or 1 No. 10 can (Always round up to the nearest whole number.)

  38. Green Beans

  39. Green Beans Most cost-efficient can size?

  40. Green Beans

  41. ACTIVITY 2

  42. Activity 2: Answers Green Beans Cost Comparison of Three Different Can Sizes

  43. Apricots

  44. Remember! Sometimes it is less expensive to purchase two different can sizes.

  45. Cost-Effective Shopping From the Trainer’s Tablet: Lessons for Family/Home Child Care Providers

  46. Quantities for Yearly Items Most herbs and spices lose their ability to season food if stored for over a year.

  47. Quantities for Yearly Items • enhance the taste of the food and • be more cost- effective. • Purchasing the appropriate size for herbs and spices will

  48. Activity 3 1 Tbsp = 3 tsp

  49. Activity 3: Answers

  50. Standard Stock Quantities • Begin with estimated quantities • Experience • Food receipts • Adjust with trial and error method • Weekly adjustments • Approximately 6 weeks to stabilize quantities

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