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teamnutritionda/Resources/foodbuyingguide.html

http://teamnutrition.usda.gov/Resources/foodbuyingguide.html. Make sure you are using the most current version of the Food Buying Guide. This Is Found At http://teamnutrition.usda.gov/Resources/foodbuyingguide.html. Look For Revised Sections.

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teamnutritionda/Resources/foodbuyingguide.html

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  1. http://teamnutrition.usda.gov/Resources/foodbuyingguide.html

  2. Make sure you are using the most current version of the Food Buying Guide. This Is Found At http://teamnutrition.usda.gov/Resources/foodbuyingguide.html

  3. Look For Revised Sections

  4. There is a FREE Food Buying Guide calculator.http://fbg.nfsmi.org/ There is also FREE training on using the Food Buying Guide calculator. http://fbg.nfsmi.org/SelfTutorial.aspx

  5. Column 1: Food As Purchased (AP) pg 5-7 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?

  6. 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.

  7. 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).

  8. 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.

  9. Columns 3 & 4 Servings per Purchase Unit, EP For example, a No. 10 can yields 34.1 1/4-c servings of canned heated, drained corn. Serving Size per Meal Contribution

  10. 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.

  11. Columns 4 & 5 Serving Size per Meal Contribution For example, it takes 3 No. 10 cans of corn, heated and drained to provide 100 1/4-c servings. Purchase Units for 100 Servings

  12. 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.

  13. Food and Form: Column 1, Food As Purchased (AP) Column 4, Food As Served

  14. 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.

  15. 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?

  16. To Calculate the Amount of Food to Buy, You Must Secure Specific Information from theFood 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 9

  17. The Formula

  18. Sliced Peaches Example (pg 12&13) • 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.

  19. Column A

  20. Column B

  21. Column C

  22. Column D

  23. Nearest Practical Amount to Purchase

  24. The Formula

  25. Calculation Example (Prob. #1 pg 14&15) The recipe calls for Corn, whole kernel, vacuum pack, #10 cans. How many cans of corn should be purchased?

  26. Column A

  27. Column B

  28. Column C

  29. Column D

  30. Nearest Practical Amount to Purchase

  31. The Formula

  32. Questions??

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