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http//teamnutrition.usda.gov/Resources/foodbuying
guide.html
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How Are the Foods Listed and Grouped? Pg 72
Milk, Section 4 M/MA, Section 1 V/F, Section
2 G/B, Section 3
Other Foods, Section 5 These foods do not
contribute to the meal patterns.
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How Are the Foods Listed and Grouped?
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Many Factors Affect Yield

• Quality and condition of the food As Purchased
  (AP)
• List of Abbreviations pg 73
• Storage and handling conditions
• Equipment used in preparation
• Cooking methods and time
• Portion control
• Form in which the food is served, for example,
  raw spinach or cooked spinach

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Column 1 Food As Purchased (AP) pg 74-76
Food As Purchased (AP)

• Column 1 tells you the name of the food item
  and the form(s) in which it is purchased.
• Is the corn fresh, canned, or frozen? Is it a
  USDA commodity?

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Column 2 Purchase Unit
Purchase Unit

• What is the unit of purchase for the food?
  For many foods, the FBG yield data tables list
  pounds. Other examples of common purchase units
  include but are not limited to gal, No. 10 can,
  No. 2 can, No. 300 can and 1-lb.

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Column 3 Servings per Purchase Unit (EP)
Servings per Purchase Unit, EP

• Column 3 is used in Method 1 for determining
  the amount of food to purchase or order based on
  the Servings per Purchase Unit, Edible Portion
  (EP).

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Column 4 Serving Size per Meal Contribution
Serving Size per Meal Contribution

• The serving sizes listed in this column are
  commonly used however, they may not be the
  serving size planned for a specific menu.
  Quantities given in columns 3 and 5 change when
  the serving size in Column 4 is adjusted.

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Columns 3 4
Servings per Purchase Unit, EP


Serving Size per Meal Contribution

• For example,
• a No. 10 can yields 34.1 1/4-c servings of
  canned heated, drained corn.

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Column 5 Purchase Units for 100 Servings
Purchase Units for 100 Servings

• Column 5 is used for determining the amount
  of food to purchase or order based on the
  purchase units for 100 servings.

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Columns 4 5
Serving Size per Meal Contribution


Purchase Units for 100 Servings

• For example,
• it takes 3 No. 10 cans of corn, heated and
  drained to provide 100 1/4-c servings.

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Column 6
Additional Information

• Column 6 is used to determine the amount of
  food to purchase or order. It is used when the
  food item, AP, is in a different form than in
  Column 1 of the FBG yield data table.

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Food and Form Column 1, Food As Purchased
(AP) Column 4, Food As Served
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Column 1 Food As Purchased (AP)

Use care in selecting the food you are actually
using. Look for details on how the product is
packed.
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To Calculate the Amount of Food to Buy, You Must
Secure Specific Information from School Records
Source Menu, Food Production Records, and
Procurement Documents

• What is the planned food and form?
• How many servings are needed?
• What is the planned serving size?

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To Calculate the Amount of Food to Buy, You Must
Secure Specific Information from the Food Buying
Guide
Source Food Buying Guide Yield Data Tables

• What is the serving size indicated in FBG yield
  data table, Column 4?
• What is the purchase unit in Column 2?
• How many purchase units per 100 servings are
  needed (Column 5)?
• Steps on using the Food Buying Guide pg 78

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The Formula
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Sliced Peaches Example (pg 8182)

• Step 1
• Decide the number of servings of the food needed
  and the serving size needed.
• 88 ¼ cup servings needed of canned sliced peaches
  with juice
• Step 2
• Use the Formula to determine the quantity needed.

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Column A
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Purchase Units for 100 servings (FBG Column 5)

• Using Column 5 of the FBG (Purchase Units for 100
  servings)

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Column B
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Column C
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Serving Size Listed (FBG Column 4)

• Using Column 4 of the FBG (Serving Size per Meal
  Contribution)

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Column D
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Nearest Practical Amount to Purchase
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The Formula
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Calculation Example (Prob. 1 pg 8384)
The recipe calls for Corn, whole kernel, vacuum
pack, 10 cans. How many cans of corn should be
purchased?
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Column A
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Purchase Units for 100 servings (FBG Column 5)

• Using Column 5 of the FBG (Purchase Units for 100
  servings)

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Column B
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Column C
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Serving Size Listed (FBG Column 4)

• Using Column 4 of the FBG (Serving Size per Meal
  Contribution)

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Column D
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Nearest Practical Amount to Purchase
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The Formula
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• Do Problems 2-8 (pg 85-98)!
• Practice
• Practice
• Practice

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Appendix C The USDA Child Nutrition (CN)
Labeling Program

• Common Questions
• Sample CN Logo

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What Is the CN Labeling Program?

• A voluntary Federal labeling program for CNP
• Provides information regarding the food
  products contribution to food-based meal
  patterns
• Applies to both the Traditional and
  the Enhanced food-based menu planning
  approaches
• May be helpful for NSMP

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Who Operates the Program?

• The CN labeling Program is operated by
• the Food and Nutrition Service (FNS) of
• the United States Department of
• Agriculture (USDA) in cooperation with the
• following agencies
• Food Safety and Inspection Service (FSIS)
• Agriculture Marketing Service (AMS)
• National Marine Fisheries Service (NMFS)

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How Does the CN Labeling Program Work?

• Manufacturer submits product formulation to FNS.
• FNS evaluates submitted manufacturer formulation
  and verifies that the claim of contribution on
  the label is accurate. FNS approves label in
  Final.
• FSIS, AMS, or NMFS also
• approves labels as appropriate.
• USDA, FNS provides CNP operators a
• warranty against audit claims.

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To Carry CN Labels, Eligible Products Must

• have the contribution of the food component(s)
  determined using yields in the USDAs Food Buying
  Guide,
• have the product formulation and CN label
  approved by FNS, and
• be produced under inspection.

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Products That Are Eligible for CN Labels
Main Dish Products That Contribute to the M/MA
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Juice and Juice-Based Drink Products Containing
at Least 50 Full-Strength Juice by Volume.
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Ready-to-Eat, Frozen-Prepared, and
Refrigerated-Prepared Pizzas All Need
Documentation for Crediting
M/MA
?


??
V/F
G/B
Ingredients cannot be separated to weigh and
measure.
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The CN Label Tells Us What We Cannot Determine
for Ourselves

000000 This 5.00 oz pizza with Ground Beef
and Vegetable Protein Product provides 2.00 oz
equivalent meat/meat alternate, 1/8-cup
serving of vegetable, and 1-1/2 servings of bread
alternate for the Child Nutrition Meal
Pattern Requirements. (Use of this logo and
statement authorized by the Food and Nutrition
Service, USDA XX-XX)
The six-digit CN identification number is
assigned by the FNS, CND Headquarters office.
This date is written using numbers to reflect
the month/year of final approval.
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An Authentic CN Label Contains
6-Digit Product Identification Number
Logo With Distinct Border

000000 This 5.00 oz pizza with Ground Beef
and Vegetable Protein Product provides 2.00 oz
equivalent meat/meat alternate, 1/8-cup
serving of vegetable, and 1-1/2 servings of bread
alternate for the Child Nutrition Meal
Pattern Requirements. (Use of this logo and
statement authorized by the Food and Nutrition
Service, USDA XX-XX)
Month and Year of Approval

Meal Pattern Contribution Statement
Statement Specifying CN Label Was Authorized by
FNS
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Questions and Answers
Yes No

• Are manufacturers requiredto CN label products?
• Are schools required to buyCN labeled products?
• Are CN labeled products more nutritious?
• Are CN labeled products higher quality?

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Do CN Labeled Products Have Advantages?
Yes No

• A CN label statement clearly identifies the
  contribution of a product toward the meal pattern
  requirements and it protects the purchaser from
  exaggerated claims about the product.
• A CN label provides a warranty against audit
  claims if the product is used according to
  manufacturers directions.
• A CN label simplifies cost comparison of similar
  products.

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Do CN Labeled Products Cost More?
Maybe

• CN labeled products may cost more.
• Special labeling requirements, inspection, and
  extra staff costs to monitor quality control may
  contribute to CN labeled products costing more,
  but not necessarily.
• When you do a cost comparison between two M/MA
  products, it is the cost per ounce of M/MA rather
  than the cost per ounce or pound of the product
  that should be compared.

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• Questions??