Food Buying Guide for Child Nutrition Programs

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Food Buying Guidefor Child Nutrition Programs

• United States
• Department of
• Agriculture
• Food and Nutrition Service

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Food Buying Guide for Child Nutrition Programs

• http//schoolmeals.nal.usda.gov/FBG/buyingguide.ht
  ml

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Yours Is a BIG and Very Important Job!

• You plan menus, purchase and prepare food, and
  serve nourishing meals for USDAs CNP.

Recipes
Orders
Nutrition
Records
Menus
Portions
Safety
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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?
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?
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Think of the FBG asa 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.

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The Food Buying Guide 2001 Edition Replaces All
Prior Editions
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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

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Sections of the FBG

• The FBG is divided into 7 sections andan index.
  The sections are as follows
• Introduction
• M/MA
• V/F
• G/B
• Milk
• Other Foods
• Appendices AE

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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!

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Section 1 Meat/Meat Alternates (M/MA)

• Includes new yield data
• Examples
• Ground buffalo
• Ostrich medallions
• Ham, water added
• References the Institutional Meat Purchase
  Specifications (IMPS)
• Retains Meat/Meat Alternates yield data

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Section 2 Vegetables/Fruits (V/F)

• Includes new items and
• yield data
• Examples
• Fresh baby carrots
• Fresh celery sticks
• Kiwi
• Star fruit
• Taro
• Yucca

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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)

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Section 4 Milk

• Contains a more complete listing of fluid
  milk types availableand their updated product
  names

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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

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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.

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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.

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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.

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Appendix D The Purchasing Process

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Appendix E Resources

• Look here first for many useful resources!

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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.

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Locate Your Schools Copy of the FBG, a Valuable
Tool!

• Locate it.
• Unwrap it.
• Assemble it.
• Make it readily available.
• Use it!

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