Food Buying Guide for Child Nutrition Programs United States Department of Agriculture Food and Nutrition Service I -1 1
Food Buying Guide for Child Nutrition Programs http: //schoolmeals. nal. usda. gov/FBG/buyingguide. html 2
Yours Is a BIG and Very Important Job! You plan menus, purchase and prepare food, and serve nourishing meals for USDA’s CNP. 3
Whether Serving 10 or 1000 Meals, You Need to Understand the Same Concepts! Will the meal meet requirements for the appropriate CNP? How many servings will you get from a specific quantity of food? What quantity of the raw product will provide the amount of ready-to-cook food called for in a recipe? How much food will you need to buy? 4
Think of the FBG as a Management Tool The Food Buying Guide is your tool for determining how much food to buy and prepare, as well as aiding with many other tasks. 5
The Food Buying Guide 2001 Edition Replaces All Prior Editions 6
Features of the New Food Buying Guide § § § § New food items added/revised Food safety warnings Additional calculation examples New tables and charts Current meal patterns Grains/Breads instruction and flow chart Expanded index Appendices 7
Sections of the FBG The FBG is divided into 7 sections and an index. The sections are as follows: § Introduction § M/MA § V/F § G/B § Milk § Other Foods § Appendices A–E 8
Section I: Introduction This section of the FBG is filled with guidance to help you accomplish your menu planning goals! The FBG is easy to § read, § understand, and § use! 9
Section 1: Meat/Meat Alternates (M/MA) § Includes new yield data Examples: A. Ground buffalo B. Ostrich medallions C. Ham, water added § References the Institutional Meat Purchase Specifications (IMPS) § Retains Meat/Meat Alternates yield data 10
Section 2: Vegetables/Fruits (V/F) Includes new items and yield data Examples: A. Fresh baby carrots B. Fresh celery sticks C. Kiwi D. Star fruit E. Taro F. Yucca 11
Section 3: Grains/Breads (G/B) Incorporates the following: § A flow chart for determining G/B creditability § A worksheet to calculate grams of creditable grains § Product classifications based on the G/B instruction (Exhibit A) 12
Section 4: Milk Contains a more complete listing of fluid milk types available and their updated product names 13
Section 5: Other Foods Contains a listing of foods that may be used to enhance menus and add calories but do not meet the requirements for any component of the meal patterns of the food-based menu planning approaches 14
Appendix A: Recipe Analysis This tool helps calculate the contributions of various recipe ingredients toward the M/MA, V/F, and G/B components of the meal pattern requirements. 15
Appendix B: Using Column 6 for Recipe Analysis This tool uses Column 6 yield data to calculate the contributions of various recipe ingredients toward the M/MA, V/F, and G/B components of the meal pattern requirements. 16
Appendix C: The USDA Child Nutrition (CN) Labeling Program This appendix includes a brief description of the program, types of foods that may be CN labeled, what the CN logo looks like, and additional yield data. 17
Appendix D: The Purchasing Process 18
Appendix E: Resources Look here first for many useful resources! 19
Introduction to Yield Information Yield information can be a valuable planning tool. Use it as a guideline to purchase sufficient food for the meals you will prepare. 20
Locate Your School’s Copy of the FBG, a Valuable Tool! § § Locate it. Unwrap it. Assemble it. Make it readily available. § Use it! I 21 -21
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