Food Buying Guide for Child Nutrition Programs

1
(No Transcript)
2
History of Food Buying Guides

• 1947 Quantities of Food for Serving School
  Lunches
• 1955 The Food Buying Guide for Type A School
  Lunches
• 1984 Food Buying Guide for Child Nutrition
  Programs
• 1993 and 1995 Supplements Added

3
1996 Major Revision Began

• USDA received petitions for new food items
• Validity of a number of yields were questioned

4
Development of the 2001 Guide

• Develop a list of the foods that needed to be
  updated
• Proposed yield study
• FNS signed interagency agreement with Natick

5
So What Happened Next?

• FNS found many yields lower than in the 1984
  buying guide
• FNS and NATICK conducted further studies on 42
  products
• Follow-up studies ended in March 2000
• At the same time FNS solicited comments
• FBG postponed and FNS undertook thorough review
  of all the food study data

6
Moving Forward

• Keep the meat yields from the 1984 FBG
• Include some new meat items
• Include additional items
• Finally a new food buying guide

7
FBG New Features

• New food items added/revised
• Food safety warnings
• Additional calculation examples
• New tables and charts
• Meal patterns
• Grains/breads instruction and flow chart
• Expanded index

8
New Features--Appendices

• A Recipe Analysis
• B Using Column 6 for Recipe Analysis
• C CN Labeling Program
• D Food Purchasing
• E Resources

9
Column Headings Are the Same

• Food as purchased, AP
• Purchase unit
• Servings per purchase unit
• Serving size per meal contribution
• Purchase units for 100 servings
• Additional information

10
Column 1 Food As Purchased, AP
11
Column 2 Purchase Unit
12
Column 3 Servings per Purchase Unit, EP
13
Column 4 Servings Size per Meal Contribution
14
Column 5 Purchase Units for 100 Servings
15
Column 6 Additional Information
16
Example 1 Ground Beef
17

• Example 1
• Ground Beef
• Need 60 servings
• Column 1 reads ground beef, not more than 20
  fat, includes USDA commodity
• Column 2 reads pound
• Column 3 reads 7.89 (servings)
• Column 4 reads cooked lean meat

18
Calculate Amount of Beef for 60

• Number of servings needed 60
• Servings per purchase unit 7.89
• 60 divided by 7.89 7.6
• You will need 7.75 pounds of USDA commodity
  ground beef, not more than 16 fat to serve 60
  1.5 ounce servings of cooked ground beef

19
Example 2 Using Column 6
20

• Example 2
• Using Column 6
• Step 1 column 6 yield information 0.81 lb
  ready-to-cook broccoli (from 1 lb untrimmed
  broccoli)
• Step 2 5.62 lb trimmed broccoli needed divided
  by the yield of 0.81 6.93 lb
• Round up to 7 lb

21
Stir-fry Recipe Calling for 5 10 oz Broccoli

• 5 10 oz broccoli needed
• Use table reference to convert 10 oz to .62
  decimal equivalent
• 1 lb AP 0.81 lb ready to cook
• 5.62 divided by 0.81 6.93 lb
• Round up to 7 pounds

22
(No Transcript)
23

• A Is the food product labeled as whole grain?
• B Is the food product labeled as enriched?
• C Is the food product a fortified cereal?

24

• D In the ingredient statement, is the primary
  grain ingredient labeled labeled as enriched?
• E In the ingredient statement, is the primary
  grain ingredient designated as a whole-grain?

25

• Joes Bakery
• 6544 Cedar Drive
• Laurentis, KY 65432
• Thank you for purchasing Joes 7 Grain Bread. Our
  fine product is made using wheat flour and the
  following creditable grains whole rye, whole
  buckwheat, brown rice, whole corn, whole millet,
  and wheat bran.
• The total amount of creditable whole grains,
  brown rice and wheat used in this product is 42
  of our formulation.
• Sincerely,
• Joe

• F Do you have documentation from the
  manufacturer that the primary grain ingredient is
  a whole grain?

26

• G In the ingredient statement, is the primary
  grain ingredient bran or germ?
• H1 Does the ingredient statement list a
  creditable grain or grains, but the primary grain
  ingredient is not creditable?

27
Joes Bakery 6544 Cedar Drive Laurentis, KY
65432 Thank you for purchasing Joes 7 Grain
Bread. Our fine product is made using wheat flour
and the following creditable grains whole rye,
whole buckwheat, brown rice, whole corn, whole
millet, and wheat bran. The total amount of
creditable whole grains, brown rice and wheat
used in this product is 42 of our
formulation. Sincerely, Joe

• H2 Do you have documentation from the
  manufacturer provideing the gram weight of the
  creditable grains, and that the grains used in
  the product are whole grain?

28
Joes 7 Grain Bread Is Creditable

• But how much credit will one portion of this
  product provide towards the meal pattern
  requirement?

29
There Are Two Methods to Determine the Serving
Size to Meet Program Requirements.

• Use exhibit A of the grains/breads instruction
• Determine the actual amount of creditable grains
  contained in the product

30
Grains/Breads Crediting

• Manufacturers documentation 42 creditable
  grains
• Find the weight of one slice of Joes 7 grain
  bread --- one slice 2.0 ounces
• Multiply weight in ounces x the percent
  creditable grains in the product formulation 2
  ounces x 0.42 0.84 ounces of creditable grain
  in each slice of Joes 7 grain bread

31
Convert Ounce Weight to Grams

• Multiply the ounces of creditable grains by the
  factor 28.35 grams per ounce.(28.35 grams 1
  ounce) 0.84 x 28.35 23.81
• There are 23.81 grams of creditable grains in
  each slice of Joes bread
• Divide 23.81 by the grams in one grains/breads
  serving.23.81 divide by 14.75 1.61
• Round down to nearest quarter. Each slice of
  Joes bread provides 1.50 grains/breads servings
  creditable towards a reimbursable meal

32
(No Transcript)
33
(No Transcript)