Скачать презентацию Food Buying Guide Food Buying Guide Can
389b544bd0098de73f7ff591ca2564cf.ppt
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Скачать презентацию Food Buying Guide Food Buying Guide Can
Скачать презентацию Food Buying Guide Food Buying Guide Can
Food Buying Guide
Food Buying Guide Can be found on internet at http: //schoolmeals. nal. usda. gov/FBG/buyingguide. html
Pen and Ink Corrections and Changes to FBG l http: //schoolmeals. nal. usda. gov/FBG/changes. pdf
Brief History l 1947 – Quantities of Food For Serving School Lunches l 1955 -1979 – The Food Buying Guide for Type A School Lunches l 1984 – Food Buying Guide for Child Nutrition Programs l 2001 – New Edition of FBG
FBG is… l. A great resource l Yield information l Calculation examples l Meal patterns
l Project amount of food to buy and prepare l Determine contribution towards meal requirements.
Why use FBG? l Records l Nutrition l Orders l Portions l Menus l Recipes l Safety
FBG will help you answer the following. . . l Will the meal meet NSLP requirements? l How many servings will you get from a specific quantity of food? l What quantity of raw product, as purchased, will provide the amount of ready to cook food? l How much food will you need to buy?
Broken-down into 7 parts l Introduction l Meat/Meat alternate l Vegetables/Fruits l Grains/Breads l Milk l Other foods l Appendices
Introduction l Filled with guidance ¡ Meal Patterns ¡ Abbreviations ¡ Weights, measures, Conversions ¡ Can, Scoops, Disher sizes ¡ Calculations
l Section 1: Meat/Meat Alternate l Section 2: Vegetables/Fruits l Section 3: Grains/Breads l Section 4: Milk l Section 5: Other
l Each Section contains the following information: ¡ Requirements ¡ Crediting ¡ Definitions ¡ Yield Tables ¡ Miscellaneous information
How to read Yield Tables l Food As Purchased, AP l Purchase Unit l Servings per Purchase Unit, EP l Servings per Meal Contribution l Purchase Units for 100 Servings l Additional Information
Column 1 – Food As Purchased, AP l Name of food item l Form it is purchased l Detailed Description
Column 2 – Purchase Unit l The Basic unit of purchase ¡ Most food is pounds ¡ Can be listed in cans/jars
Column 3 – Servings per Purchase Unit, EP Number of servings of a given size (column 4) from each purchase unit (column 2)
Column 4 – Serving Size per Meal contribution l Describes a serving by weight, measure or number of pieces or slices. l For foods specified in the meal patterns, serving size given can be credited toward meeting meal pattern requirements
Column 5 – Purchase Units of 100 Servings Shows the number of purchase units you need of 100 servings.
Column 6 – Additional Information Provides other information to help you calculate the amount of food you need to purchase and/or prepare
Section 4 Milk l Regulations on Milk l 2004 Reauthorization Act l Yield Tables
Section 5 Other Foods l Description/Definitions l Yield Tables
Section 6 Appendices l Appendix A: Recipe Analysis l Appendix B: Column 6 Recipe Analysis l Appendix C: USDA Labeling Program l Appendix D: Food Purchasing l Appendix E: Resources
The students of Wisconsin benefit from the nutritious meals you provide to them!
Скачать презентацию Food Buying Guide Food Buying Guide Can
389b544bd0098de73f7ff591ca2564cf.ppt