History of Food Buying Guides

1. The new FBG is here. � The new FBG has been posted on the Healthy School Meals Resource System website. (http://schoolmeals.nal.usda.gov/FBG/buyingguide.html) Printed copies will be distributed in March 2002. One copy will be sent to each school food authority with order forms to order as many copies as are needed for schools, or in some states the FBG will be distributed by the State agency. USDA will print enough copies so every school, CACFP center, and SFSP sponsor will receive a copy. We feel it is an essential piece in planning meals and production. � The yield data has been updated and several new features have been added. � Before we discuss the new FBG any further, let me explain a little of the history of the FBG. The new FBG is here. � The new FBG has been posted on the Healthy School Meals Resource System website. (http://schoolmeals.nal.usda.gov/FBG/buyingguide.html) Printed copies will be distributed in March 2002. One copy will be sent to each school food authority with order forms to order as many copies as are needed for schools, or in some states the FBG will be distributed by the State agency. USDA will print enough copies so every school, CACFP center, and SFSP sponsor will receive a copy. We feel it is an essential piece in planning meals and production. � The yield data has been updated and several new features have been added. � Before we discuss the new FBG any further, let me explain a little of the history of the FBG.

2. History of Food Buying Guides 1947 � Quantities of Food for Serving School Lunches 1955 � The Food Buying Guide for Type A School Lunches 1984 � Food Buying Guide for Child Nutrition Programs 1993 and 1995 Supplements Added 1947�Quantities of Food for Serving School Lunches. Prepared by Bureau of Human Nutrition and Home Economics at USDA/ARS. Based on data referenced from other publications. The title of the document used beginning in 1955 was The Food Buying Guide for Type A School Lunches also known as Program Aid 270. This publication was complied by the Agricultural Marketing Service, the Agricultural Research Service, and the Fish and Wildlife Service. In 1984, we began using the Food Buying Guide for Child Nutrition Programs (Program Aid 1331). This publication was compiled by the FNS, the National Marine Fisheries and Human Nutrition Information Service. The new data was based on laboratory testing done by the HNIS. Since 1984, only minor updates and supplements (1993 and 1995) were issued. 1947�Quantities of Food for Serving School Lunches. Prepared by Bureau of Human Nutrition and Home Economics at USDA/ARS. Based on data referenced from other publications. The title of the document used beginning in 1955 was The Food Buying Guide for Type A School Lunches also known as Program Aid 270. This publication was complied by the Agricultural Marketing Service, the Agricultural Research Service, and the Fish and Wildlife Service. In 1984, we began using the Food Buying Guide for Child Nutrition Programs (Program Aid 1331). This publication was compiled by the FNS, the National Marine Fisheries and Human Nutrition Information Service. The new data was based on laboratory testing done by the HNIS. Since 1984, only minor updates and supplements (1993 and 1995) were issued.

3. 1996 Major Revision Began USDA received petitions for new food items Validity of a number of yields were questioned Since the 1984 edition was released, USDA began to receive petitions to add new food items to the Buyers Guide. During this same time, State agencies and local operators raised questions about the validity of some yields. In 1996, USDA committed to a major revision of the FBG. In 1998, the yield studies were started.Since the 1984 edition was released, USDA began to receive petitions to add new food items to the Buyers Guide. During this same time, State agencies and local operators raised questions about the validity of some yields. In 1996, USDA committed to a major revision of the FBG. In 1998, the yield studies were started.

4. Development of the 2001 Guide Develop a list of the foods that needed to be updated Proposed yield study FNS signed interagency agreement with Natick The first step in updating the FBG was to develop a list of food products that needed to be evaluated. This included products for which yields had not yet been determined, products in the 1984 guide that were questioned, and/or products which were not based on laboratory data. Regional Offices and State agencies were asked to review the list. Once the list was completed, FNS decided to conduct actual yield studies using equipment and procedures common to school food service settings. But by this time the Agricultural Research Service had ceased conducting laboratory analysis of the type needed to revise the FBG. However, FNS learned that the US Army Biological and Chemical Command Natick Research, Development and Engineering Center had worked extensively with cooking studies. FNS signed an interagency agreement with Natick to conduct yield studies using the equipment and methods that a typical school food service operation might use. The number of samples was stipulated and calculated to produce data in which we could have a high level of confidence. The study was conducted over 18 months and data was collected on over 500 items. Over 320 of these were either new items or new pack sizes. The remaining items included products whose existing yields needed to be reviewed and products that would replace items in the existing FBG. The first step in updating the FBG was to develop a list of food products that needed to be evaluated. This included products for which yields had not yet been determined, products in the 1984 guide that were questioned, and/or products which were not based on laboratory data. Regional Offices and State agencies were asked to review the list. Once the list was completed, FNS decided to conduct actual yield studies using equipment and procedures common to school food service settings. But by this time the Agricultural Research Service had ceased conducting laboratory analysis of the type needed to revise the FBG. However, FNS learned that the US Army Biological and Chemical Command Natick Research, Development and Engineering Center had worked extensively with cooking studies. FNS signed an interagency agreement with Natick to conduct yield studies using the equipment and methods that a typical school food service operation might use. The number of samples was stipulated and calculated to produce data in which we could have a high level of confidence. The study was conducted over 18 months and data was collected on over 500 items. Over 320 of these were either new items or new pack sizes. The remaining items included products whose existing yields needed to be reviewed and products that would replace items in the existing FBG.

5. So What Happened Next? FNS found many yields lower than in the 1984 buying guide FNS and NATICK conducted further studies on 42 products Follow-up studies ended in March 2000 At the same time FNS solicited comments FBG postponed and FNS undertook thorough review of all the food study data Once the study was completed, FNS nutrition staff reviewed the raw data and the draft publication developed by Natick. FNS noticed that many of the yields, especially for the meat items were lower than what was in the 1984 FBG. It was also discovered that in some cases the sample size was smaller than FNS had expected and that this could undermine the confidence in the yield data. FNS knew the lower yield data would be a concern to program operators and to industry. FNS executed a second interagency agreement with Natick to conduct further studies of 42 products. The products selected for the second study were chosen because they were among the top food items purchased by schools. This list included gr beef, gr pork, turkey products, fresh oranges, carrots and whole frozen strawberries. Natick undertook the follow-up study in October 1999 and finished in March 2000. December 15, 1999 the new yields were posted to Agency�s website and FNS published a Federal Register notice inviting comments. Comment period ended April 2000. Received 30 comments principally concerned with the proposed new lower meat yields. Lower yields would mean schools operating under the food-based menu planning systems would have to purchase and prepare larger quantities of meats than they currently do. Serving larger quantities of meat would raise cost of school meals. Processed foods would have to be reformulated. CN labels would need to be recalculated. Once the study was completed, FNS nutrition staff reviewed the raw data and the draft publication developed by Natick. FNS noticed that many of the yields, especially for the meat items were lower than what was in the 1984 FBG. It was also discovered that in some cases the sample size was smaller than FNS had expected and that this could undermine the confidence in the yield data. FNS knew the lower yield data would be a concern to program operators and to industry. FNS executed a second interagency agreement with Natick to conduct further studies of 42 products. The products selected for the second study were chosen because they were among the top food items purchased by schools. This list included gr beef, gr pork, turkey products, fresh oranges, carrots and whole frozen strawberries. Natick undertook the follow-up study in October 1999 and finished in March 2000. December 15, 1999 the new yields were posted to Agency�s website and FNS published a Federal Register notice inviting comments. Comment period ended April 2000. Received 30 comments principally concerned with the proposed new lower meat yields. Lower yields would mean schools operating under the food-based menu planning systems would have to purchase and prepare larger quantities of meats than they currently do. Serving larger quantities of meat would raise cost of school meals. Processed foods would have to be reformulated. CN labels would need to be recalculated.

6. Moving Forward Keep the meat yields from the 1984 FBG Include some new meat items Include additional items Finally a new food buying guide After a thorough review and comparison of the 1984 FBG yields and the new meat yields, it was decided that meat yields from the 1984 FBG would be used along with some of the new meat items. Very few comments were received on the additional food items studied, so most new items were included in the new FBG. The draft text of the FBG was reviewed and comments incorporated. Throughout the project, FNS has met with Industry representatives to discuss the data and to listen to their concerns and comments.After a thorough review and comparison of the 1984 FBG yields and the new meat yields, it was decided that meat yields from the 1984 FBG would be used along with some of the new meat items. Very few comments were received on the additional food items studied, so most new items were included in the new FBG. The draft text of the FBG was reviewed and comments incorporated. Throughout the project, FNS has met with Industry representatives to discuss the data and to listen to their concerns and comments.

7. FBG New Features New food items added/revised Food safety warnings Additional calculation examples New tables and charts Meal patterns Grains/breads instruction and flow chart Expanded index Let�s talk about the new features in the FBG In addition to new foods, FBG has many new and revised portions. We have added several FDA and FSIS food safety warnings. Examples to show how to use the FBG. New tables and charts have been added to the introduction. Meal patterns are included for all programs (except for infants). The Grains/breads instruction and a flow chart to help determine if a product is creditable towards the grains/breads component were added. Expanded index to help locate items.Let�s talk about the new features in the FBG In addition to new foods, FBG has many new and revised portions. We have added several FDA and FSIS food safety warnings. Examples to show how to use the FBG. New tables and charts have been added to the introduction. Meal patterns are included for all programs (except for infants). The Grains/breads instruction and a flow chart to help determine if a product is creditable towards the grains/breads component were added. Expanded index to help locate items.

8. New Features--Appendices A � Recipe Analysis B � Using Column 6 for Recipe Analysis C � CN Labeling Program D � Food Purchasing E � Resources Appendix A includes a worksheet to assist you in determining if your USDA modified or locally produced recipes will provide the servings that you need for your planned meal. Appendix B � provides an example of how to calculate the credit of one portion of a recipe using the yield information in column 6. AP/EP Appendix C provides information on the CN labeling Program, what types of foods can be CN labeled, and who runs the program. Appendix D provides a summary of two manuals used for the purchasing of fruits and vegetables. Appendix E includes resources for other publications related to food service, food preparation, food safety, meal planning and more. Also includes some Internet addresses. Now let�s look at the FBG information.Appendix A includes a worksheet to assist you in determining if your USDA modified or locally produced recipes will provide the servings that you need for your planned meal. Appendix B � provides an example of how to calculate the credit of one portion of a recipe using the yield information in column 6. AP/EP Appendix C provides information on the CN labeling Program, what types of foods can be CN labeled, and who runs the program. Appendix D provides a summary of two manuals used for the purchasing of fruits and vegetables. Appendix E includes resources for other publications related to food service, food preparation, food safety, meal planning and more. Also includes some Internet addresses. Now let�s look at the FBG information.

9. Column Headings Are the Same Food as purchased, AP Purchase unit Servings per purchase unit Serving size per meal contribution Purchase units for 100 servings Additional information The format for the columns in the new FBG is the same as in the previous FBG. Let�s take a look at each column.The format for the columns in the new FBG is the same as in the previous FBG. Let�s take a look at each column.

10. Column 1 tells you the name of the food item and the forms in which it is purchased. Individual foods are arranged in alphabetical order by type of food. For instance, ham is listed under pork, mild cured. Within each type, foods are listed according to the forms in which they appear in the market �fresh, canned, frozen or dehydrated. Where appropriate, Column 1 also includes a detailed description of the form in which items are purchased. For example, one listing for canned, boned chicken, reads: Chicken, canned: Boned poultry, includes USDA Commodity. One listing for fresh beets reads: Beets, fresh: without tops. IMPS � Institutional Meat Purchasing Specifications are referenced. Column 1 tells you the name of the food item and the forms in which it is purchased. Individual foods are arranged in alphabetical order by type of food. For instance, ham is listed under pork, mild cured. Within each type, foods are listed according to the forms in which they appear in the market �fresh, canned, frozen or dehydrated. Where appropriate, Column 1 also includes a detailed description of the form in which items are purchased. For example, one listing for canned, boned chicken, reads: Chicken, canned: Boned poultry, includes USDA Commodity. One listing for fresh beets reads: Beets, fresh: without tops. IMPS � Institutional Meat Purchasing Specifications are referenced.

11. Column 2 tells you the basic unit of purchase for the food. For most foods, the guide lists �1 pound� as the purchase unit. For some processed foods, the guide lists an institutional pack and in many cases a smaller pack along with the net weight of the pack�s contents. For example, the listing for canned asparagus cuts and tips, includes information on two can sizes: No. 10 can (103 oz) and No. 300 can (14 � oz).Column 2 tells you the basic unit of purchase for the food. For most foods, the guide lists �1 pound� as the purchase unit. For some processed foods, the guide lists an institutional pack and in many cases a smaller pack along with the net weight of the pack�s contents. For example, the listing for canned asparagus cuts and tips, includes information on two can sizes: No. 10 can (103 oz) and No. 300 can (14 � oz).

12. Column 3 shows the servings per purchase Unit, EP (Edible Portion). This is derived from the number of servings of a given size (Column 4) from each purchase unit (Column 2). It is based on average yields from good quality foods prepared in ways that result in a minimum of waste. For example, the purchase unit for fresh cranberries is listed as 1 pound. Column 3 indicates 15.6 servings per purchase unit if 1/4 cup raw, chopped fruit (Column 4) is served. Where applicable, numbers have been carried to one decimal, such as 15.6 in this example, because fractions become significant when figuring large numbers of servings. It is for this reason, and not because the figures represent this degree of accuracy, that they have been reported to the nearest 0.01 of a serving for less than 10 servings per purchase unit. Numbers reported in this column have sometimes been rounded down in order to help ensure enough food for the desired number of servings. In other words, 15.65 became 15.6 instead of 15.7 so that more, rather than less, food will be purchased. Column 3 shows the servings per purchase Unit, EP (Edible Portion). This is derived from the number of servings of a given size (Column 4) from each purchase unit (Column 2). It is based on average yields from good quality foods prepared in ways that result in a minimum of waste. For example, the purchase unit for fresh cranberries is listed as 1 pound. Column 3 indicates 15.6 servings per purchase unit if 1/4 cup raw, chopped fruit (Column 4) is served. Where applicable, numbers have been carried to one decimal, such as 15.6 in this example, because fractions become significant when figuring large numbers of servings. It is for this reason, and not because the figures represent this degree of accuracy, that they have been reported to the nearest 0.01 of a serving for less than 10 servings per purchase unit. Numbers reported in this column have sometimes been rounded down in order to help ensure enough food for the desired number of servings. In other words, 15.65 became 15.6 instead of 15.7 so that more, rather than less, food will be purchased.

13. Column 4 shows the Serving Size per Meal Contribution. It describes a serving by weight, measure, or number of pieces or slices. Sometimes both measure and weight are given or measure and number of pieces or slices. Items such as a piece of cooked chicken are given an approximate serving size in measure, with weight in parentheses. For many fruits and vegetables, both number of pieces and � cup servings are included. Column 4 shows the Serving Size per Meal Contribution. It describes a serving by weight, measure, or number of pieces or slices. Sometimes both measure and weight are given or measure and number of pieces or slices. Items such as a piece of cooked chicken are given an approximate serving size in measure, with weight in parentheses. For many fruits and vegetables, both number of pieces and � cup servings are included.

14. Column 5 shows Purchase Units for 100 Servings. This is the number of purchase units you need for 100 servings. This number was calculated using the purchase unit listed in Column 2 and the serving size (by weight) listed in Column 4. Numbers in Column 5 have been rounded up to help ensure enough food is available for one hundred servings. In other words, 12.42 would be rounded up to 12.5.Column 5 shows Purchase Units for 100 Servings. This is the number of purchase units you need for 100 servings. This number was calculated using the purchase unit listed in Column 2 and the serving size (by weight) listed in Column 4. Numbers in Column 5 have been rounded up to help ensure enough food is available for one hundred servings. In other words, 12.42 would be rounded up to 12.5.

15. Column 6 gives additional information to help you calculate the amount of food you need to purchase and/or prepare. For many food items, this column shows the quantity of ready-to-cook or cooked food you will get from a pound of food as purchased. For instance, it tells you 1 pound of fresh, whole apples will yield 0.78 pounds of raw, pared, ready-to-cook or -serve apples. For many processed foods, this column also gives the weight or number of cups of drained vegetable or fruit from various can sizes. For example, for carrots, canned, sliced, No. 10 can, Column 6 tells you that one No. 10 size can provides about 9-1/4 cups of heated, drained sliced carrots.Column 6 gives additional information to help you calculate the amount of food you need to purchase and/or prepare. For many food items, this column shows the quantity of ready-to-cook or cooked food you will get from a pound of food as purchased. For instance, it tells you 1 pound of fresh, whole apples will yield 0.78 pounds of raw, pared, ready-to-cook or -serve apples. For many processed foods, this column also gives the weight or number of cups of drained vegetable or fruit from various can sizes. For example, for carrots, canned, sliced, No. 10 can, Column 6 tells you that one No. 10 size can provides about 9-1/4 cups of heated, drained sliced carrots.

16. Let�s look at some examples of how to use the FBG to plan your menus. Our First Example will use USDA Commodity Ground Beef, not more than 16 % fat. You will notice that Commodity Ground Beef is included under the listing for Ground Beef not more than 20% fat. This description will correspond to the yield information we will use in this example. �Let�s look at some examples of how to use the FBG to plan your menus. Our First Example will use USDA Commodity Ground Beef, not more than 16 % fat. You will notice that Commodity Ground Beef is included under the listing for Ground Beef not more than 20% fat. This description will correspond to the yield information we will use in this example. �

17. Example 1 Ground Beef Need 60 servings Column 1 reads �ground beef, not more than 20% fat, includes USDA commodity� Column 2 reads �pound� Column 3 reads �7.89� (servings) Column 4 reads �cooked lean meat� We will plan to serve 1.5 ounce portions of cooked ground beef in our meal. How many units of frozen commodity ground beef will be needed for 60 1.5 ounce servings? You will need to locate the food in column 1 and then the form of food you intend to serve in column 4. This is cooked lean meat. Next we will refer to Col 2 to find the purchase unit (lb) and read over to col 3 for the number of 1.5 oz servings in each pound or 7.89. We will plan to serve 1.5 ounce portions of cooked ground beef in our meal. How many units of frozen commodity ground beef will be needed for 60 1.5 ounce servings? You will need to locate the food in column 1 and then the form of food you intend to serve in column 4. This is cooked lean meat. Next we will refer to Col 2 to find the purchase unit (lb) and read over to col 3 for the number of 1.5 oz servings in each pound or 7.89.

18. Calculate Amount of Beef for 60 Number of servings needed: 60 Servings per purchase unit: 7.89 60 divided by 7.89 = 7.6 You will need 7.75 pounds of USDA commodity ground beef, not more than 16% fat to serve 60 1.5 ounce servings of cooked ground beef Since you need 60 servings and the servings per purchase unit is 7.89, divide 60 servings by 7.89 servings per unit. This calculation gives you 7.6 pounds. When purchasing food, you should round up to ensure enough food is obtained. To answer this example, you will need to purchase 7.75 pounds of commodity ground beef to provide 60 1-1/2 ounce servings. Since you need 60 servings and the servings per purchase unit is 7.89, divide 60 servings by 7.89 servings per unit. This calculation gives you 7.6 pounds. When purchasing food, you should round up to ensure enough food is obtained. To answer this example, you will need to purchase 7.75 pounds of commodity ground beef to provide 60 1-1/2 ounce servings.

19. Our second example will use Column 6 which is the column that provides Additional Yield Information. Column 6 can be used to calculate the quantity of food to buy in order to obtain the correct amount of ready-to-cook food for a recipe. In this example, you are planning to serve a Stir-Fry which includes broccoli as an ingredient. �The recipe calls for 5 lb 10 oz of ready-to-cook broccoli. The ready-to-cook quantity is the amount of fresh, trimmed, broccoli needed for the recipe. �Since you are buying whole broccoli and the recipe uses trimmed broccoli, you will need to determine how much fresh, whole broccoli you will need to be sure you have the correct amount after trimming. Our second example will use Column 6 which is the column that provides Additional Yield Information. Column 6 can be used to calculate the quantity of food to buy in order to obtain the correct amount of ready-to-cook food for a recipe. In this example, you are planning to serve a Stir-Fry which includes broccoli as an ingredient. �The recipe calls for 5 lb 10 oz of ready-to-cook broccoli. The ready-to-cook quantity is the amount of fresh, trimmed, broccoli needed for the recipe. �Since you are buying whole broccoli and the recipe uses trimmed broccoli, you will need to determine how much fresh, whole broccoli you will need to be sure you have the correct amount after trimming.

20. Example 2 Using Column 6 Step 1: column 6 yield information = 0.81 lb ready-to-cook broccoli (from 1 lb untrimmed broccoli) Step 2: 5.62 lb trimmed broccoli needed divided by the yield of 0.81 = 6.93 lb Round up to 7 lb Step 1 -- we need to refer to the yield information in Column 6 to find the yield going from whole broccoli to trimmed broccoli. For the item described as Broccoli, Fresh, Untrimmed, Column 6 tells us that one pound of whole broccoli provides 0.81 pounds of ready-to-cook broccoli. Step 2 -- Now divide the ready-to-cook quantity called for in the recipe by the yield data obtained from Column 6. Since the stir-fry recipe calls for 5 lb 10 oz or 5.62 lb of ready-to-cook, trimmed broccoli and the yield information from Column 6 is 0.81 pound, we will divide 5.62 by 0.81 which equals 6.93 pounds. Round up to the nearest pound = 7 pounds. (The next slide summarizes the thinking process. Go slow. Be sure everyone understands.) Step 1 -- we need to refer to the yield information in Column 6 to find the yield going from whole broccoli to trimmed broccoli. For the item described as Broccoli, Fresh, Untrimmed, Column 6 tells us that one pound of whole broccoli provides 0.81 pounds of ready-to-cook broccoli. Step 2 -- Now divide the ready-to-cook quantity called for in the recipe by the yield data obtained from Column 6. Since the stir-fry recipe calls for 5 lb 10 oz or 5.62 lb of ready-to-cook, trimmed broccoli and the yield information from Column 6 is 0.81 pound, we will divide 5.62 by 0.81 which equals 6.93 pounds. Round up to the nearest pound = 7 pounds. (The next slide summarizes the thinking process. Go slow. Be sure everyone understands.)

21. Stir-fry Recipe Calling for 5# 10 oz Broccoli 5 # 10 oz broccoli needed Use table reference to convert 10 oz to .62 decimal equivalent 1 lb AP = 0.81 lb ready to cook 5.62 divided by 0.81 = 6.93 lb Round up to 7 pounds To summarize the example: We started with the pounds of trimmed, ready-to-cook broccoli needed for the recipe, this was 5.62 pounds We determined that the yield information from column 6 shows 0.81 pounds of trimmed broccoli is obtained from 1 pound of untrimmed broccoli We divided the pounds of ready-to-cook broccoli needed for the recipe by the yield information from column 6, this is 5.62 pounds divided by 0.81 This calculation gave 6.93 pounds Since we wanted to ensure enough food will be purchased, we rounded up to 7 pounds Answer: We need to purchase 7 pounds of untrimmed, fresh broccoli to obtain the 5.62 pounds of trimmed, ready-to-cook broccoli needed for the recipe To summarize the example: We started with the pounds of trimmed, ready-to-cook broccoli needed for the recipe, this was 5.62 pounds We determined that the yield information from column 6 shows 0.81 pounds of trimmed broccoli is obtained from 1 pound of untrimmed broccoli We divided the pounds of ready-to-cook broccoli needed for the recipe by the yield information from column 6, this is 5.62 pounds divided by 0.81 This calculation gave 6.93 pounds Since we wanted to ensure enough food will be purchased, we rounded up to 7 pounds Answer: We need to purchase 7 pounds of untrimmed, fresh broccoli to obtain the 5.62 pounds of trimmed, ready-to-cook broccoli needed for the recipe

22. The Grains/Breads Instruction is one area where we constantly receive questions. The Instruction is included in the Appendix of the Menu Planner and in Section 3 of the new Food Buying Guide. In response to questions, FNS has added a flow chart to the FBG for your assistance in determining if a product is a creditable grains/breads item. �In our third example we wish to determine if our grains/breads item (Joe�s 7 Grain Bread) is creditable using the flow chart and if it is creditable to determine what the credit would be for one slice. (Hand out flow chart) �The right side of this slide shows the main information panel for the 7 Grain Bread we wish to use. We also see that the Nutrition Facts panel is provided on the label. The Ingredients statement shows us that the product is made from wheat, oats, rye, buckwheat, rice, corn, millet, water, wheat bran, and sea salt. �Overall it looks like a good healthy product, but how do we know for sure if this product is creditable as a grains/breads component of a reimbursable meal? Before we begin with the flow chart, it should be pointed out that this example is set up to ask all of the questions contained in the flow chart. Most items can be verified as creditable within the first few questions. The Grains/Breads Instruction is one area where we constantly receive questions. The Instruction is included in the Appendix of the Menu Planner and in Section 3 of the new Food Buying Guide. In response to questions, FNS has added a flow chart to the FBG for your assistance in determining if a product is a creditable grains/breads item. �In our third example we wish to determine if our grains/breads item (Joe�s 7 Grain Bread) is creditable using the flow chart and if it is creditable to determine what the credit would be for one slice. (Hand out flow chart) �The right side of this slide shows the main information panel for the 7 Grain Bread we wish to use. We also see that the Nutrition Facts panel is provided on the label. The Ingredients statement shows us that the product is made from wheat, oats, rye, buckwheat, rice, corn, millet, water, wheat bran, and sea salt. �Overall it looks like a good healthy product, but how do we know for sure if this product is creditable as a grains/breads component of a reimbursable meal? Before we begin with the flow chart, it should be pointed out that this example is set up to ask all of the questions contained in the flow chart. Most items can be verified as creditable within the first few questions.

23. A: Is the food product labeled as whole grain? B: Is the food product labeled as enriched? C: Is the food product a fortified cereal? Following the flow chart, the first question asked: Is the food product labeled as whole grain? (Use audience participation to read and answer the questions. ) The name Joe�s 7 grain bread does not indicate that the product is a whole grain product. �In order for the food product to be considered whole grain it would have to be labeled as such. �Some examples of products that are labeled as whole grain are, whole wheat bread, entire wheat bread, and whole wheat macaroni products. Since our answer to step A is �no�, we need to go to step B. �Is the food product labeled as enriched? No. Joes 7 Grain Bread is not labeled as enriched.�If this product were labeled as enriched it would read Joe�s enriched 7 grain bread. �Some other examples of enriched products would read enriched bread, enriched grits, or enriched rolls �Since our answer to step B is �no,� we need to go to step C. Is the food product a fortified cereal? No. In this case the product is a bread, not a fortified cereal. �Since our answer to step C is �no,� we need to go to step D. Following the flow chart, the first question asked: Is the food product labeled as whole grain? (Use audience participation to read and answer the questions. ) The name Joe�s 7 grain bread does not indicate that the product is a whole grain product. �In order for the food product to be considered whole grain it would have to be labeled as such. �Some examples of products that are labeled as whole grain are, whole wheat bread, entire wheat bread, and whole wheat macaroni products. Since our answer to step A is �no�, we need to go to step B. �Is the food product labeled as enriched? No. Joes 7 Grain Bread is not labeled as enriched.�If this product were labeled as enriched it would read Joe�s enriched 7 grain bread. �Some other examples of enriched products would read enriched bread, enriched grits, or enriched rolls �Since our answer to step B is �no,� we need to go to step C. Is the food product a fortified cereal? No. In this case the product is a bread, not a fortified cereal. �Since our answer to step C is �no,� we need to go to step D.

24. D: In the ingredient statement, is the primary grain ingredient labeled labeled as enriched? E: In the ingredient statement, is the primary grain ingredient designated as a whole-grain? In the ingredient statement, is the primary grain ingredient labeled as enriched? Let�s look at the ingredient statement for this product. We see that the primary grain ingredient, or the first grain ingredient, is listed as �wheat� and that it is not labeled as �enriched�. �Examples of ingredients that are labeled as enriched are: enriched wheat flour, enriched grits, and enriched rice. �Since the primary grain ingredient is not labeled as enriched, we need to go step E. In the ingredient statement, is the primary grain ingredient designated as a whole-grain? �Let�s look at the ingredient statement again. As we determined before, the primary grain ingredient is wheat but it is not designated as whole-wheat. Therefore the primary grain ingredient for this product is not designated as a whole-grain. Examples of ingredients that are designated as whole-grain are: whole wheat, whole corn, whole millet, and whole rye Since the answer to step E is �no�, we need to go to step F. In the ingredient statement, is the primary grain ingredient labeled as enriched? Let�s look at the ingredient statement for this product. We see that the primary grain ingredient, or the first grain ingredient, is listed as �wheat� and that it is not labeled as �enriched�. �Examples of ingredients that are labeled as enriched are: enriched wheat flour, enriched grits, and enriched rice. �Since the primary grain ingredient is not labeled as enriched, we need to go step E. In the ingredient statement, is the primary grain ingredient designated as a whole-grain? �Let�s look at the ingredient statement again. As we determined before, the primary grain ingredient is wheat but it is not designated as whole-wheat. Therefore the primary grain ingredient for this product is not designated as a whole-grain. Examples of ingredients that are designated as whole-grain are: whole wheat, whole corn, whole millet, and whole rye Since the answer to step E is �no�, we need to go to step F.

25. Joe�s Bakery 6544 Cedar Drive Laurentis, KY 65432 Thank you for purchasing Joe�s 7 Grain Bread. Our fine product is made using wheat flour and the following creditable grains: whole rye, whole buckwheat, brown rice, whole corn, whole millet, and wheat bran. The total amount of creditable whole grains, brown rice and wheat used in this product is 42% of our formulation. Sincerely, Joe �Do you have documentation from the manufacturer that the primary grain ingredient is a whole-grain? Let�s look at the manufacturers documentation. (Read the letter) Looking at the information provided by the manufacturer, we determine that the primary grain ingredient, which is the wheat flour, is not listed as one of the creditable grains used in this product. �Since the primary grain ingredient is not a whole grain, we need to go to step G. �Do you have documentation from the manufacturer that the primary grain ingredient is a whole-grain? Let�s look at the manufacturers documentation. (Read the letter) Looking at the information provided by the manufacturer, we determine that the primary grain ingredient, which is the wheat flour, is not listed as one of the creditable grains used in this product. �Since the primary grain ingredient is not a whole grain, we need to go to step G.

26. G: In the ingredient statement, is the primary grain ingredient bran or germ? H1: Does the ingredient statement list a creditable grain or grains, but the primary grain ingredient is not creditable? In the ingredient statement, is the primary grain ingredient bran or germ? �As we already determined, the primary grain ingredient is labeled as wheat and therefore is not bran or germ. Since the primary grain ingredient is not bran or germ, we need to go to step H1. �Does the ingredient statement list a creditable grain or grains, but the primary grain ingredient is not creditable? �looking at the ingredient statement again, we see that the ingredient statement does list two creditable grains � the brown rice and the wheat bran. �The ingredient statement also lists several grains that may be creditable if we can get manufacturer�s documentation showing that they are whole-grain. �These grains are the oats, buckwheat, corn, and millet. �If there were no creditable grains or possible creditable grains in this product, the product would not be creditable towards the grains/breads component of a reimbursable meal. �But, since our answer to this step is �yes, the product does contain creditable grains,� we need to go to step H2. In the ingredient statement, is the primary grain ingredient bran or germ? �As we already determined, the primary grain ingredient is labeled as wheat and therefore is not bran or germ. Since the primary grain ingredient is not bran or germ, we need to go to step H1. �Does the ingredient statement list a creditable grain or grains, but the primary grain ingredient is not creditable? �looking at the ingredient statement again, we see that the ingredient statement does list two creditable grains � the brown rice and the wheat bran. �The ingredient statement also lists several grains that may be creditable if we can get manufacturer�s documentation showing that they are whole-grain. �These grains are the oats, buckwheat, corn, and millet. �If there were no creditable grains or possible creditable grains in this product, the product would not be creditable towards the grains/breads component of a reimbursable meal. �But, since our answer to this step is �yes, the product does contain creditable grains,� we need to go to step H2.

27. Do you have documentation from the manufacturer providing the gram weight of the creditable grains, and that the grains used in the product are whole grain? �Let�s look at the manufacturer�s documentation again. �The manufacturers documentation shows that the oats, buckwheat, corn, and millet used are all whole-grain. �The documentation also shows that the total of all the creditable grains, which are the oats, rye, buckwheat, brown rice, corn, millet, and wheat bran, make up 42% of the product�s formulation.Do you have documentation from the manufacturer providing the gram weight of the creditable grains, and that the grains used in the product are whole grain? �Let�s look at the manufacturer�s documentation again. �The manufacturers documentation shows that the oats, buckwheat, corn, and millet used are all whole-grain. �The documentation also shows that the total of all the creditable grains, which are the oats, rye, buckwheat, brown rice, corn, millet, and wheat bran, make up 42% of the product�s formulation.

28. Joe�s 7 Grain Bread Is Creditable But how much credit will one portion of this product provide towards the meal pattern requirement? �Therefore based on the information obtained from the manufacturer�s documentation, this product is creditable as a grains/breads component of a reimbursable meal. �Now that we have determined that Joe�s 7 Grain Bread is creditable, we need to determine how much credit one portion of this product will provide towards the meal pattern requirements.�Therefore based on the information obtained from the manufacturer�s documentation, this product is creditable as a grains/breads component of a reimbursable meal. �Now that we have determined that Joe�s 7 Grain Bread is creditable, we need to determine how much credit one portion of this product will provide towards the meal pattern requirements.

29. There Are Two Methods to Determine the Serving Size to Meet Program Requirements. Use exhibit A of the grains/breads instruction Determine the actual amount of creditable grains contained in the product There are two ways to determine the serving size to meet Program requirements.� Use Exhibit A of the Grains/Breads instruction or determine the actual amount of creditable grains contained in the product. Exhibit A chart can be used for products that are whole-grain, enriched, fortified or for products that have a creditable grain as the primary grain ingredient. The primary grain ingredient in this example was not whole grain, enriched, fortified nor was it creditable whole-grain meal and/or flour, bran and/or germ. For this example, we must calculate the grains/breads credit using the amount of creditable grains contained in the product. There are two ways to determine the serving size to meet Program requirements.� Use Exhibit A of the Grains/Breads instruction or determine the actual amount of creditable grains contained in the product. Exhibit A chart can be used for products that are whole-grain, enriched, fortified or for products that have a creditable grain as the primary grain ingredient. The primary grain ingredient in this example was not whole grain, enriched, fortified nor was it creditable whole-grain meal and/or flour, bran and/or germ. For this example, we must calculate the grains/breads credit using the amount of creditable grains contained in the product.

30. Grains/Breads Crediting Manufacturer�s documentation: 42% creditable grains Find the weight of one slice of Joe�s 7 grain bread --- one slice = 2.0 ounces Multiply: weight in ounces x the percent creditable grains in the product formulation: 2 ounces x 0.42 = 0.84 ounces of creditable grain in each slice of Joe�s 7 grain bread If you remember, the manufacturer�s documentation that we showed earlier stated that Joe�s 7 Grain Bread contains 42% creditable grains. We need to find the weight of one slice of bread. From the Nutrition Facts panel shown earlier, the weight of one slice of bread equals 2.0 ounces Determine the ounces of creditable grain in each slice by multiplying 2 ounces x 0.42 = 0.84 ounces of creditable grain in each slice of Joe�s Bread. If you remember, the manufacturer�s documentation that we showed earlier stated that Joe�s 7 Grain Bread contains 42% creditable grains. We need to find the weight of one slice of bread. From the Nutrition Facts panel shown earlier, the weight of one slice of bread equals 2.0 ounces Determine the ounces of creditable grain in each slice by multiplying 2 ounces x 0.42 = 0.84 ounces of creditable grain in each slice of Joe�s Bread.

31. Convert Ounce Weight to Grams Multiply the ounces of creditable grains by the factor 28.35 grams per ounce.(28.35 grams = 1 ounce) 0.84 x 28.35 = 23.81 There are 23.81 grams of creditable grains in each slice of Joe�s bread Divide 23.81 by the grams in one grains/breads serving.23.81 divide by 14.75 = 1.61 Round down to nearest quarter. Each slice of Joe�s bread provides 1.50 grains/breads servings creditable towards a reimbursable meal (Read the slide slowly. Explain and take questions.)(Read the slide slowly. Explain and take questions.)

33. Use this page as a Hand Out for the Flow Chart example.Use this page as a Hand Out for the Flow Chart example.