THE FOOD BUYING GUIDE For usage in child

THE FOOD BUYING GUIDE For usage in child nutrition programs to determine sufficient quantities Child Care Annual Training FY 2010 Amey Herald, M. S. , R. D. Division of Nutrition and Health Services Kentucky Department of Education

Food Buying Guide: Friend Not Foe §How many servings will you get from a specific quantity of food? §How much food will you need to buy? §How much food will you need to prepare for production of the meal?

Food Buying Guide: Used by State Agency To verify quantities prepared on M & P as sufficient for the number of participants served. Did you prepare enough so each participant received the required serving size?

Tools needed for determining “How much to prepare? ” Step 1 q CACFP Meal pattern chart- What serving size of this item are you planning to have available for the participants? q Look at the CACFP chart for EACH meal, every time, because serving sizes vary q Post the CACFP meal pattern chart in the kitchen and where meals are served.

Food Buying Guide Activity You are the cook and food purchaser at a center. The center feeds 30 participants ( twelve 1 -2 year olds and eighteen 3 -5 year olds ) at mealtime. Let’s calculate how much food to prepare!

How much to prepare? Baby Carrots at snack Bananas at breakfast Fresh Potatoes (for HM mashed potatoes) at lunch Fresh strawberries at breakfast Fresh lettuce heads for HM salad at lunch Fresh Oranges at snack (138 count)

Tools Needed for Determining “How Much to Prepare? ” Step 2 Next, Look at the MENU for the items to prepare or purchase. Move to the FOOD BUYING GUIDE. Find the menu item under column 1. q Find the way the item was purchased under column 2. q

Tools needed for determining “How much to prepare? ” Step 3 q Leap over to column 4. Is the serving size that you determined you need when doing Step 1 found in column 4? q If Yes, simply leap back to column 3 and this tells you the number of servings you will get from the pound/purchase unit. Remember- when dealing with food always round the decimal down in column 3 to avoid coming up short! Extras are OK- you may need it!

Tools needed for determining “How much to prepare? ” Step 3 q Leap over to column 4. Is the serving size that you determined you need when doing Step 1 found in column 4? q If No, then you must times column 4 by 2 to meet your needs, or double it. Then you will divide column 3 by 2, or cut it in half, and this tells you the number of servings you will get from the pound/purchase unit. Remember- when dealing with food always round the decimal down in column 3 to avoid coming up short! Extras are OK- you may need it!

How many pounds to buy or pull from freezer? Handy Little Equation: For example, to find the pounds to prepare for the Baby Carrots: Take the number of servings you need (30) and divide by the number you have in column 3 which is 6 to find the number of pounds to prepare, which equals 5. 30 divided by 6 equals 5! Buy 5 pounds Baby Carrots!

How much to prepare? Baby Carrots at snack Bananas at breakfast Fresh Potatoes (for HM mashed potatoes) at lunch Fresh strawberries at breakfast Fresh lettuce heads for HM salad at lunch Fresh Oranges at snack (138 count)

How much to prepare? Baby Carrots at snack Bananas at breakfast Fresh Potatoes (for HM mashed potatoes) at lunch Fresh strawberries at breakfast Fresh lettuce heads for HM salad at lunch Fresh Oranges at snack (138 count)

ANSWERS Baby Carrots at snack - 5 pounds Bananas at breakfast - 15 pounds Fresh Oranges at snack - 10 pounds Fresh Potatoes at lunch - 3. 75 pounds Fresh Strawberries at breakfast - 6 pounds Fresh lettuce heads at lunch - 1. 03 pounds Round up when making purchases› 3. 75 pounds, buy 4 pounds potatoes › 1. 03 pounds, buy 2 pounds lettuce

Summary of Tools We Used q. CACFP Meal Pattern Chart q. Menu and Shopping list q. Food Buying Guide

Are you serving enough of these items? Exhibit A- Grains and Breads Chart

CHOCOLATE CHIP COOKIES

CHOCOLATE CHIP COOKIES

GRANOLA BAR (Contains Raisins)

GRANOLA BAR (Contains Raisins)

Disadvantages to serving sweet grains/bread components Larger serving size requirements equals buying larger quantities than expected Buying larger quantities equals more $$$ Wrong way to increase food costs- not as beneficial for participants

Serve less processed snacks and breakfast items: More fresh fruits/vegetables More whole grains Choose bread components with less added sugar, salt and fat More nutrient dense

CACFP ADC TRAINING FY 2010 Thank you for your participation