Calculations Using the FBG Yield Data Tables Calculations ______ Child Nutrition Programs 85
Column A of Methods 1 and 2 How many servings are needed? Before filling in this column, you must determine which of the following three conditions exists. 86
Condition #1 The planned serving size is the same for all age/grade groups and is represented in the FBG yield data table, Column 4. Is serving size conversion needed? 87
Condition #2 Multiple serving sizes are planned according to age/grade groups. Is serving size conversion needed? 88
Condition #2: For Multiple Serving Size Conversion, Try This Worksheet! Grade Servings Needed x Serving Size = x Total Needed = The total number of servings needed has been converted and these numbers are used in Column A of Method 1 or 2. 89
LA I-19: Multiple Serving Size Conversion Method 1, Example C, Beef Round Roast, Without Bone, FBG Page I-53 This learning activity may be found in the participant workbook on page 67. Grade K– 3 4– 12 Servings Needed 45 30 x x x Serving Size 1 -1/2 oz When the serving sizes are in ounces, the total number of servings needed has been converted and these numbers are used in Column A of Method 1 or 2. = = = Total Needed 67. 5 oz 60 oz 127. 5 1 -oz servings of beef round roast, without bone, needed 90
LA I-19 (continued): Proceed to Method 1 Source: Menu and Food Production Plan or Converted Servings Source: Food Buying Guide Divide Round Up A Number of Servings Needed B Servings per Purchase Unit, FBG Yield Data Table, Column 3 C Purchase Units Needed Calculation: A ÷ B = C D To Ensure Enough Food Is Available, Always Round Up to Nearest Measurable Purchase Unit 127. 5 1 -oz servings of beef round roast, without bone, needed 9. 76 1 -oz servings of beef round roast, without bone, per lb 127. 5 ÷ 9. 76 = 13. 06 lb of beef round roast, without bone, needed 13. 06 rounded up to 13. 25 lb or 13 lb 4 oz of beef round roast, without bone, to be purchased 91
Condition #3 The planned serving size is different from the serving size represented in the FBG yield data table, Column 4. Is serving size conversion needed? 92
Condition #3: For Different Serving Size Conversion, Try This Worksheet! Source: Menu and Food Production Plan Source: Food Buying Guide Divide Source: Multiply Menu and Food Production Plan A Serving Size Needed B Serving Size, FBG Yield Data Table, Column 4 C Factor Calculation: A ÷ B = C D E Number of Converted Servings Needed Number of Servings Needed Calculation: C x D = E 93
LA I-20: Different Serving Size Conversion for a Needed Serving Size That Is Different From FBG Yield Data Table, Column 4 Method 1, Example D, Baked Vegetarian Beans, FBG Pages I-54–I-56 94
LA I-20 (continued): Proceed to Method 1 Source: Menu and Food Production Plan or Converted Servings Source: Food Buying Guide Divide Round Up A Number of Servings Needed B Servings per Purchase Unit, FBG Yield Data Table, Column 3 C Purchase Units Needed Calculation: A ÷ B = C D To Ensure Enough Food Is Available, Always Round Up to Nearest Measurable Purchase Unit 60 1/4 -c servings of baked beans, vegetarian 47. 1 1/4 -c servings per No. 10 can of baked beans, vegetarian 60 ÷ 47. 1 = 1. 27 No. 10 cans of baked beans, vegetarian needed 1. 27 rounded up to 1. 5 or 1 -1/2 No. 10 cans of baked beans, vegetarian (2 No. 10 cans to be purchased) 95
LA I-25: Multiple Serving Size Conversion for Multiple Serving Sizes Method 2, Example A, Meat Loaf, FBG Pages I-60–I-61 Grade Servings Needed x Serving Size = Total Needed K– 3 153 x 1 -1/2 oz (or 1. 5 oz) = 229. 5 1 -oz servings of M/MA from ground beef 4– 12 157 x 2 oz = 314. 0 1 -oz servings of M/MA from ground beef 7– 12 15 x 3 oz = 45. 0 1 -oz servings of M/MA from ground beef When the serving sizes are in ounces, the total number of servings needed has been converted and these numbers are used in Column A of Method 1 or 2. 588. 5 1 -oz servings of M/MA from ground beef 96
LA I-25 (continued): Proceed to Method 2 Calculate the Quantity of Ground Beef to Buy Method 2, Example A, FBG Pages I-60–I-61 Source: Menu and Food Production Plan or Converted Servings Multiply/Divide Round Up A Number of Servings Needed Source: Food Buying Guide B Purchase Units for 100 Servings, FBG Yield Data Table, Column 5 C Purchase Units Needed Calculation: A x B ÷ 100 = C D To Ensure Enough Food Is Available, Always Round Up to Nearest Measurable Purchase Unit 588. 5 1 -oz servings of M/MA from ground beef 8. 5 lb per 100 1 -oz M/MA servings of ground beef 588. 5 x 8. 5 ÷ 100 = 50. 02 lb of ground beef needed 50. 02 rounded up to 50. 25 lb or 50 lb 4 oz of ground beef to be purchased 97
Method 3, Purpose 1 The recipe calls for 1 lb of diced carrots. How many pounds of fresh carrots without tops should be purchased? 98
LA I-28: Method 3, Purpose 1 Source: Menu and Food Production Plan Source: Food Buying Guide Divide Round Up or Continue to Additional Steps A Purpose 1: Amount of the food, RTC/RTS, called for in the recipe B FBG yield data table, Column 6, indicates the RTC/RTS yield of the food product, AP, weight or measure. C AP equivalent Calculation is used for both purposes: A ÷ B = C D Purpose 1: When determining the quantity of a food, AP, to buy for a specific amount of the food, RTC/RTS, called for in the recipe, round up. 1 lb broccoli, AP, equals 0. 81 lb broccoli, RTC/RTS 5. 62 ÷ 0. 81 = 6. 93 lb broccoli, AP, needed Or Purpose 2: Yield of the weight or measure of a specific quantity of food, RTC/RTS And Yield per single purchase unit 5. 62 lb RTC/RTS Or Purpose 2: When determining the yield of a specific quantity of food, RTC/RTS, do not round up. And Continue to additional steps to determine the yield per single purchase unit. 6. 93 lb or 7 lb rounded up broccoli, untrimmed, AP, to order or purchase 99
Method 3, Purpose 2 You purchase RTC/RTS green pepper strips in 5 -lb bags. You need to know how many 1/4 cup servings a 5 -lb bag will yield. 100
LA I-29: Method 3, Purpose 2 Source: Menu and Food Production Plan Source: Food Buying Guide Divide Round Up or Continue to Additional Steps A Purpose 1: Amount of the food, RTC/RTS, called for in the recipe Or Purpose 2: Yield of the weight or measure of a specific quantity of food RTC/RTS And Yield per single purchase unit B FBG yield data table, Column 6, indicates the RTC/RTS yield of the food product, AP, weight or measure. C AP equivalent Calculation is used for both purposes: A ÷ B = C D Purpose 1: When determining the quantity of a food, AP, to buy for a specific amount of the food, RTC/RTS, called in a recipe, round up. Or Purpose 2: When determining the yield of a specific quantity of food, RTC/RTS, do not round up. And Continue to additional steps to determine the yield per single purchase unit. 10 -lb unit of iceberg lettuce, shredded 1 lb lettuce, iceberg, head, AP = 0. 76 lb, RTC/RTS, shredded lettuce 10 lb RTC/RTS ÷ 0. 76 = 13. 15 lb iceberg head, fresh, untrimmed 13. 15 lb iceberg lettuce Do not round up; continue to additional steps. 101
LA I-29 (continued): Additional Steps to Determine Servings per Pound Source: Column D From Method 3 Source: Food Buying Guide Multiply Divide E Answer From Method 3, Column D F Servings per Purchase Unit, FBG Yield Data Table, Column 3 G Total Servings per Unit, Weight or Measure of RTC/RTS Product Calculation Step 1: Multiply E x F = G H Servings per Purchase Unit 13. 15 x 22. 2 = 291. 9 1/4 -c servings per 10 -lb bag of shredded lettuce 291. 9 ÷ 10 lb per bag = 29. 1 1/4 -c servings per lb or 291 1/4 -c servings per 10 -lb bag rounded down (When calculating crediting, always round down to nearest whole serving. ) 13. 15 lb of iceberg lettuce, head, fresh, untrimmed 22. 2 1/4 -c servings of shredded iceberg lettuce per lb of iceberg lettuce, head, fresh, untrimmed Calculation Step 2: Divide G ÷ A = H 102
Nutrient Standard Menu Planning the yield data of the FBG is available as an electronic file 103
Cost Comparison Source: Menu and Food Production Plan Source: Food Buying Guide Divide Multiply A Food and Form, AP C Purchase Units for 100 Servings, FBG Yield Data Table, Column 5 D Purchase Units for One Serving E Cost of One Serving Calculation Step 2: Multiply B x D = E B Cost/lb Green Beans, Fresh $0. 30/lb 9. 0 Calculation Step 1: Divide C ÷ 100 = D This is the same as moving the decimal point two places to the left. 9. 0 ÷ 100 =. 090 Green Beans, Canned $0. 24/lb* 14. 0 ÷ 100 = 0. 140 0. 24 x 0. 140 = $0. 034 Green Beans, Frozen $0. 36/lb 8. 7 ÷ 100 = 0. 087 0. 36 x 0. 087 = $0. 031 0. 30 x 0. 090 = $0. 027 *Canned food products are not commonly sold by the pound. Identify the cost per pound by dividing the cost per can by the weight per can. 104
Shortcut to Converting Serving Size 105
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