Section 9: Quality Standards (Step 5)

1. Food Purchasing for Child Care Centers Section 9: Quality Standards (Step 5)

2. Lesson Objectives The learner will be able to • list the components that define and measure food quality, • read food labels, • explain the meaning of the order of the ingredients on a food label,

3. Lesson Objectives The learner will be able to • explain the Nutrition Facts panel of a food label, • identify resources for advanced information on quality standards, and

4. Lesson Objectives The learner will be able to • decide which foods are of better quality.

5. Defining/Measuring Quality • Ingredient list on the label • Nutrient content information • CN label information • Taste • Appearance • Children’s acceptance • Food preparation • Grade standards • Cost

6. Quality Standards Reading food labels is a key element in developing quality standards.

7. Retail and Wholesale Labels • Common name of the product • Name and address of the manufacturer, packer, or distributor • Net contents in terms of weight, measure, or count • Ingredient list

8. Ingredient List The ingredients are listed in descending order by weight.

9. Ingredient List Ingredients: White chicken, enriched wheat flour (niacin, reduced iron, thiamine, mononitrate, riboflavin), water, dried whole eggs, enriched yellow corn flour (niacin, reduced iron, thiamine mononitrate, riboflavin), salt, sodium phosphate, soybean oil, modified food starch, spices, nonfat dry milk, leavening (sodium bicarbonate, sodium aluminum phosphate, sodium acid pyrophosphate), dextrose, enriched yellow corn meal (niacin, reduced iron, thiamine mononitrate, riboflavin), mono and diglycerides, dried whey, sugar, dried yeast, sodium alginate, natural flavor. Fried in vegetable oil. The ingredients are listed in descending order by weight.

10. Ingredient Lists • Ingredients lists help to determine quality. • Write down and compare the ingredient lists of different brands. • The first five or six ingredients are enough to determine quality.

11. NFSMI 800-321-3054 Language Question? NFSMI can help you! • Phone: 800-321-3054 • Fax: 800-321-3061 • E-mail: nfsmi@olemiss.edu • Web site: http://www.nfsmi.org

12. Activity 8

13. Activity 9

14. Activity 10

15. Retail Food Labels Retail food labels must contain • all the information required on all food labels plus • serving sizes (found on the Nutrition Facts panel).

16. Nutrition Facts Panel • The title—Nutrition Facts—signals the panel contains nutrition information.

17. Nutrition Facts Panel • Serving Sizes • More consistent across product lines • Stated in household and metric measures • Reflect amounts actually eaten

18. Nutrition Facts Panel Serving sizes are for healthy adults and must be adjusted for children.

19. Nutrition Facts Panel • Calories • Calories from fat

20. Nutrition Facts Panel • List of nutrients most important to the health of today’s consumers.

21. Nutrition Facts Panel • Percent Daily Value • How a food fits into an overall daily diet • Based on a 2,000 calorie diet

22. Nutrition Facts Panel • Percent Daily Value • How a food fits into an overall daily diet • Based on a 2,000 calorie diet Percent daily values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

23. Nutrition Facts Panel • Daily maximums and minimums • Maximums and minimums for an overall daily diet • Based on a certain calorie diet

24. Nutrition Facts Panel • Calories per gram • Fat • Carbohydrate • Protein

25. Definitions Building Blocks for Fun and Healthy Meals,appendix G

26. Nutrition Facts and Quality • Look for a lower value of • fat • saturated fat • sodium • Look for a higher value of • vitamins • minerals

27. Activity 11

28. CN Labeling Program • Voluntary Federal program for Child Nutrition Programs • Centers using CN labels are protected against audit claims if label serving size is followed

29. Child Nutrition (CN) Label • On foods obtained only from wholesale distributors • Indicates a food’s contribution to the meal pattern requirements of the Child Nutrition Program • Meat/meat alternates • Juice/juice drinks

30. distinctive CN border CN Label

31. meal pattern contribution statement CN Label

32. six-digit product identification number CN Label

33. USDA/FNS authorization statement CN Label

34. month and year of final FNS approval CN Label

35. CN Label

36. CN Label Resources appendix C appendix M

37. CN Label Resources • USDA/FNS Web site • http://www.fns.usda.gov/cnd/CNlabeling/default.htm

38. Cost and Quality *The no-drain package weighs 7 oz. The price in the table was converted to 6 oz for an equal comparison.

39. Cost and Quality The smaller the pea size, the smaller the sieve.

40. Cost and Quality As the cost goes down, the size of the pea goes up.

41. Activity 12 Cost Comparison for No. 2½ Can Tomatoes

42. Controlling Quality Retail Vendor Your eyes are the best resource for buying quality.

43. Controlling Quality Wholesale Vendor Food descriptions, notFood specifications

44. Food Specifications • Not generally appropriate for child care centers • Lengthy technical documents • Not cost-effective for smaller food purchases

45. Food Specifications • Used by USDA’s Agricultural Marketing Service (AMS) to purchase commodity foods • Written by trained staff • Examples of specifications for donated foods at http://www.ams.usda.gov/cp/specindex.htm

46. Food Descriptions Limited to food characteristics that • can be measured at the kitchen door • are absolutely necessary to communicatewith a vendor

47. Food Descriptions Choice Plus: A Reference Guide for Foods and Ingredients

48. Food Safety Choice Plus Food Safety Supplement

49. Choice Plus Food Product Sheet

50. Choice Plus Food Product Sheet Sample Description PEAS, GREEN, FROZEN: to be packed to U.S. Grade A standard; #3 or #4 size. Sample Description PEAS, GREEN, FROZEN: to be packed to U.S. Grade A standard; 20 lb bulk only.