THE FOOD BUYING GUIDE

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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
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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?

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Food Buying GuideUsed 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?

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Tools needed for determining How much to
prepare? Step 1

• CACFP Meal pattern chart- What serving size of
  this item are you planning to have available for
  the participants?
• Look at the CACFP chart for EACH meal, every
  time, because serving sizes vary
• Post the CACFP meal pattern chart in the kitchen
  and where meals are served.

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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.
• Lets calculate how much
• food to prepare!

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How much to prepare?

• Baby Carrots at snack
• Bananas at breakfast
• Fresh Oranges at snack (138 count)

• Fresh Potatoes (for HM mashed potatoes) at lunch
• Fresh strawberries at breakfast
• Fresh lettuce heads for HM salad at lunch

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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.
• Find the way the item was purchased under column
  2.

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Tools needed for determining How much to
prepare? Step 3

• Leap over to column 4. Is the serving size
  that you determined you need when doing Step 1
  found in column 4?
• 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!

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Tools needed for determining How much to
prepare? Step 3

• Leap over to column 4. Is the serving size that
  you determined you need when doing Step 1 found
  in column 4?
• 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!

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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!

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How much to prepare?

• Baby Carrots at snack
• Bananas at breakfast
• Fresh Oranges at snack (138 count)

• Fresh Potatoes (for HM mashed potatoes) at lunch
• Fresh strawberries at breakfast
• Fresh lettuce heads for HM salad at lunch

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How much to prepare?

• Baby Carrots at snack
• Bananas at breakfast
• Fresh Oranges at snack (138 count)

• Fresh Potatoes (for HM mashed potatoes) at lunch
• Fresh strawberries at breakfast
• Fresh lettuce heads for HM salad at lunch

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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

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Summary of Tools We Used

• CACFP Meal Pattern Chart
• Menu and Shopping list
• Food Buying Guide

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Are you serving enough of these items?

• Exhibit A- Grains and Breads Chart

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CHOCOLATE CHIP COOKIES
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CHOCOLATE CHIP COOKIES
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GRANOLA BAR (Contains Raisins)
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GRANOLA BAR (Contains Raisins)
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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

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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

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CACFP ADC TRAINING FY 2010

• Thank you for your participation