04 IM Intro Methods 1 and 2

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Betty Sallee, SNS Program Consultant Child
Adult Care Food Program
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How Are the Foods Listed and Grouped?
Milk Section 4 V/F, Section 2 G/B, Section
3 M/MA, Section 1
Other Foods, Section 5
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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.
• 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
Food As Purchased

• Column 1 tells you the name of the food item
  and the form(s) in which it is purchased.
• Are the apples fresh, canned, or frozen?

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Column 2 Purchase Unit
Purchase Unit
Purchase Unit

• How do you buy the food? For many foods,
  the FBG yield lists pounds. Other examples of
  purchase units include gal., No. 10 can, 15 oz.
  can etc.

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Column 3 Servings per Purchase Unit
Servings per Purchase Unit

• Column 3 is used for determining the amount
  of food to purchase or order based on the
  Servings per Purchase Unit.

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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 would change
  if the serving size in Column 4 is adjusted.

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Columns 3 4
Servings per Purchase Unit
Servings per Purchase Unit
Servings per Purchase Unit
Servings per Purchase Unit
Servings per Purchase Unit


Serving Size per Meal Contribution

• For example,
• a Pound of Apples, fresh 125-138 count whole
  yields 14.8
• (¼ cup) servings.

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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

• If you need 100 ¼ cup servings, in this
  example you would need to purchase 6.8 lbs. of
  apples.

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Column 6
Additional Information
Additional Information
Additional Information

• Column 6 just provides additional
  information.

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Food and Form Column 1, Food As
Purchased Column 4, Food As Served
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To Calculate the Amount of Food to Buy, You Must
Secure Specific Information from your past 17-9
Record of Meals Served
Source Menu, Food Production Records, 17-9 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 are needed to serve all
  your participants?

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Column 1 Food As Purchased

Use care in selecting the food you are actually
using. Look for details on how the product is
packed.
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The Formula
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Grapes, Fresh Seedless Whole with stem Example
(FBG 241)

• Step 1
• Decide the number of servings of the food needed
  and the serving size needed.
• 24 (¼ cup) servings needed of fresh grapes
  seedless with stem.
• Step 2
• Use the Formula to determine the quantity needed.

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Grapes, fresh seedless, whole with stem
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Column A
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Column B
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Column C
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Column D
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The Formula
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Calculation Example
The recipe calls for Corn, whole kernel, vacuum
pack, heated, drained 10 cans. How many cans of
corn should be purchased?
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Column A
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Column B
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Column C
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Column D
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Lunch at Daycare

• Serving Size
• 40 1 2 Year Olds ¼ Cup
• 20 3 5 Year Olds ¼ Cup
• 10 6 12 Year Olds ½ Cup

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Peaches, sliced (example)

• 40 ¼ 20 ¼ 10 ½ ?
• 40 20 (10 2) ?
• 40 20 20 80
• 80 ¼ cups 50 ¼ cups 1.6 10 cans
• 1.6 cans 2 Cans ALWAYS ROUND UP!

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40 ¼ 20 ¼ 10 ½ 80 ¼ Cups 80 7.07
11.3 12 lbs. ALWAYS ROUND UP!!!
Practice...
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40 ¼ 20 ¼ 10 ½ 80 ¼ Cups 80 39.5
2.03 3 10 Cans ALWAYS ROUND UP!!!
Practice...
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40 ½ 20 ¾ 10 1 45 Cups 45 Cups 16
Cups/Gallon 2.8 3 Gallons
Practice...
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(16 ounces uncooked .7 11.2 cooked ounces per
pound of uncooked ground beef)
40 1 oz. 20 1.5 oz. 10 2 oz. 90
oz. 90 oz. 11.2 oz./lb. 8.03 9 lbs.
ALWAYS ROUND UP!!!
Practice...
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40 ½ oz. 20 ½ oz. 10 1 oz. 80 ½
oz. 80 (½ oz.) 32 2.5 3 lbs.
Practice...
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GRAINS BREADS A comparison

• Bread Group Menu Item Ounces Grams
• Group A Crackers 1 serving .7 oz. (20 grams)
• Group H Macaroni 1 serving ½ cup (25 grams)
• Group I Breakfast Cereal 1 serving ¾ cup
  (28 grams)
• cold, dry
• Group B Rolls 1 serving .9 oz. (25 grams)
• Group C Pancake 1 serving 1.1 oz. (31
  grams)
• Group D Pop Tart (plain) 1 serving 1.8 oz.
  (51 grams)
• Group E Cookie w/choc.
• chips, raisins etc.1 serving 2.2 oz. (63
  grams)
• Group F Coffee Cake 1 serving 2.7 oz. (75
  grams)
• Group G Brownies (plain) 1 serving 4 oz. (115
  grams)

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Self Check Was enough food served?

• Menu Amt. Prepared Age Group Number Served
  Difference
• Milk 3 gal. 1-2 40
• 3-5 20
• 6-12 10
• 40 x 4 160, 20x6 120, 10x8 80. Total
  360 3 x 128 384-360 24 oz. Over
• Beef Patty 9 lb. 1-2
  40
• 3-6 20
• 6-12 10
• 40 x 1 oz 20 x 1 ½ oz 10x2 oz Total 90
  oz. 9 x 11.2 100-90 10 oz.
  Over
• Banana 12 lbs. 1-2 40
• 3-5 20
• 6-12 10
• 40 x 1/4 c 20 x ¼ c. 10 x 1/2 c. Total 80
  ¼ cups 12 x 7.07 84 - 80 4 (¼ cups) Over
• Green Beans 2 No. 10 cans 1-2
  40

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How many grams protein make an ounce?

• ANSWER
• CACFP uses 8 grams of protein to be sufficient
  to supply one ounce of protein.
• For example Assume you have a package of
  meat that says on the nutrition label it has 85
  grams of protein. You are serving (40) 1-2 year
  olds 1 oz. meat and (20) 3-5 year olds their 1
  1/2 oz. of meat and (10) 6-12 year olds their
  protein at lunch.
• 40 x 1 40, 20 x 1 ½ oz. 30, 10 x 2 20.
  40 30 20 90 oz. of meat needed.
• Therefore 85 8 10.6 ounces protein per
  pkg. Need 90 10 9
• 9 packages meat needed

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• Questions??