Section 9: Quality Standards 1

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Food Purchasing for Child Care Centers

• Section 9
• Quality Standards (Step 5)

With a Dash of Ethics (Section 6)
2
Lesson Objectives
The learner will be able to

• list the components that define and measure food
  quality,
• read food labels,
• explain the meaning of the order of the
  ingredients on a food label,

3
Lesson Objectives
The learner will be able to

• explain the Nutrition Facts panel of a food
  label,
• identify resources for advanced information on
  quality standards, and

4
Lesson Objectives
The learner will be able to

• decide which foods are of better quality.

5
Defining/Measuring Quality

• Ingredient list on the label
• Nutrient content information
• CN label information
• Taste
• Appearance
• Childrens acceptance
• Food preparation
• Grade standards
• Cost

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Quality Standards
Reading food labels is a key element in
developing quality standards.
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Retail and Wholesale Labels

• Common name of the product
• Name and address of the manufacturer, packer, or
  distributor
• Net contents in terms of weight, measure, or
  count
• Ingredient list

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Ingredient List
The ingredients are listed in descending order by
weight.
9
Ingredient List
Ingredients White chicken, enriched wheat flour
(niacin, reduced iron, thiamine, mononitrate,
riboflavin), water, dried whole eggs, enriched
yellow corn flour (niacin, reduced iron, thiamine
mononitrate, riboflavin), salt, sodium phosphate,
soybean oil, modified food starch, spices, nonfat
dry milk, leavening (sodium bicarbonate, sodium
aluminum phosphate, sodium acid pyrophosphate),
dextrose, enriched yellow corn meal (niacin,
reduced iron, thiamine mononitrate, riboflavin),
mono and diglycerides, dried whey, sugar, dried
yeast, sodium alginate, natural flavor. Fried in
vegetable oil.
The ingredients are listed in descending order by
weight.
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Ingredient Lists

• Ingredients lists help to determine quality.
• Write down and compare the ingredient lists of
  different brands.
• The first five or six ingredients are enough to
  determine quality.

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Language Question?
See pg. 76

• NFSMI can help you!
• Phone [phone]
• Fax [phone]
• E-mail nfsmi_at_olemiss.edu
• Web site http//www.nfsmi.org

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• ACTIVITY 8

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Activity 8
Sample A Sample B Sample C
Brand Copper Spot Cleo
Name on Label Sliced Peaches, Yellow Cling Peaches in Heavy Syrup Lite Sliced Peaches, Pear Juice from Concentrate Lite Sliced Peaches, Yellow Cling Peaches in Extra Light Syrup
1st ingredient Peaches Peaches Peaches
2nd ingredient Water Water Water
3rd ingredient Corn Syrup Pear Juice from Concentrate Sugar
4th ingredient Sugar
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Activity 8
Sample A Sample B Sample C
Brand Copper Spot Cleo
Name on Label Sliced Peaches, Yellow Cling Peaches in Heavy Syrup Lite Sliced Peaches, Pear Juice from Concentrate Lite Sliced Peaches, Yellow Cling Peaches in Extra Light Syrup
1st ingredient Peaches Peaches Peaches
2nd ingredient Water Water Water
3rd ingredient Corn Syrup Pear Juice from Concentrate Sugar
4th ingredient Sugar
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• ACTIVITY 9

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Activity 9
Sample A Sample B Sample C Sample D
Brand Maple Brand Hickory Brand Ash Brand Cypress Brand
Name on Label Vegetarian Blend Refried Beans Fat Free Refried Beans Refried Beans Fat Free Refried Beans
1st ingredient Cooked Pinto Beans Cooked Pinto Beans Cooked Pinto Beans Cooked Pinto Beans
2nd ingredient Water Water Water Water
3rd ingredient Salt Salt Salt Salt
4th ingredient Soybean Oil Dried Pink Beans Partially Hydrogenated Lard with BHA and BHT to protect flavor Onion Powder
5th ingredient Dried Pink Beans Dried Onions and Dried Garlic Onion Powder Garlic Powder
6th ingredient Soybean Oil Chili Pepper
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Activity 9
Sample A Sample B Sample C Sample D
Brand Maple Brand Hickory Brand Ash Brand Cypress Brand
Name on Label Vegetarian Blend Refried Beans Fat Free Refried Beans Refried Beans Fat Free Refried Beans
1st ingredient Cooked Pinto Beans Cooked Pinto Beans Cooked Pinto Beans Cooked Pinto Beans
2nd ingredient Water Water Water Water
3rd ingredient Salt Salt Salt Salt
4th ingredient Soybean Oil Dried Pink Beans Partially Hydrogenated Lard with BHA and BHT to protect flavor Onion Powder
5th ingredient Dried Pink Beans Dried Onions and Dried Garlic Onion Powder Garlic Powder
6th ingredient Soybean Oil Chili Pepper
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• ACTIVITY 10

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Activity 10
Sample A Sample B Sample C
Brand Atlantic Pacific Gulf
Name on Label Chunk Light Tuna in Water Solid White Albacore Tuna in Spring Water Chunk Light Tuna in Vegetable Oil
1st ingredient Chunk Light Tuna Solid White Tuna Chunk Light Tuna
2nd ingredient Water Spring Water Soybean Oil
3rd ingredient Vegetable Broth (contains soy) Vegetable Broth (contains soy) Vegetable Broth (contains soy)
4th ingredient Salt Salt Salt
5th ingredient Pyrophosphate
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Activity 10
Sample A Sample B Sample C
Brand Atlantic Pacific Gulf
Name on Label Chunk Light Tuna in Water Solid White Albacore Tuna in Spring Water Chunk Light Tuna in Vegetable Oil
1st ingredient Chunk Light Tuna Solid White Tuna Chunk Light Tuna
2nd ingredient Water Spring Water Soybean Oil
3rd ingredient Vegetable Broth (contains soy) Vegetable Broth (contains soy) Vegetable Broth (contains soy)
4th ingredient Salt Salt Salt
5th ingredient Pyrophosphate
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Retail Food Labels

• Retail food labels must contain
• all the information required on all food labels
  plus
• serving sizes (found on the Nutrition Facts
  panel).

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Nutrition Facts Panel

• The titleNutrition Factssignals the panel
  contains nutrition information.

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Nutrition Facts Panel

• Serving Sizes
• More consistent across product lines
• Stated in household and metric measures
• Reflect amounts actually eaten

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Nutrition Facts Panel

• Serving sizes are for healthy adults and must
  be adjusted for children.

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Nutrition Facts Panel

• Calories
• Calories from fat

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Nutrition Facts Panel

• List of nutrients most important to the health of
  todays consumers.

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Nutrition Facts Panel

• Percent Daily Value
• How a food fits into an overall daily diet
• Based on a 2,000 calorie diet

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Nutrition Facts Panel

• Percent Daily Value
• How a food fits into an overall daily diet
• Based on a 2,000 calorie diet

Percent daily values are based on a 2,000 calorie
diet. Your daily values may be higher or lower
depending on your calorie needs.
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Nutrition Facts Panel

• Daily maximums and minimums
• Maximums and minimums for an overall daily diet
• Based on a certain calorie diet

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Nutrition Facts Panel

• Calories per gram
• Fat
• Carbohydrate
• Protein

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Definitions
Building Blocks for Fun and Healthy
Meals,appendix G
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Nutrition Facts and Quality

• Look for a lower value of
• fat
• saturated fat
• sodium
• Look for a higher value of
• vitamins
• minerals

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• ACTIVITY 11

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Activity 11
Sample A Sample B Sample C
Brand Atlantic Pacific Gulf
Name on Label Chunk Light Tuna in Water Solid White Albacore Tuna in Spring Water Chunk Light Tuna in Vegetable Oil
Serving Size ¼ cup ¼ cup ¼ cup
Servings per Container 2.5 2.5 2.5
Calories per Serving 60 70 110
Calories from Fat 5 10 50
Total Grams of Fat 0.5 g 1 g 6 g
Grams of Saturated Fat 0 0 1 g
Sodium 250 mg 250 mg 250 mg
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CN Labeling Program

• Voluntary Federal program for Child Nutrition
  Programs
• Centers using CN labels are protected against
  audit claims if label serving size is followed

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Child Nutrition (CN) Label

• On foods obtained only from wholesale
  distributors
• Indicates a foods contribution to the meal
  pattern requirements of the Child Nutrition
  Program
• Meat/meat alternates
• Juice/juice drinks

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CN Label
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CN Label
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CN Label
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CN Label
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CN Label
42
CN Label
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CN Label Resources
appendix C
appendix M
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CN Label Resources

• USDA/FNS Web site
• http//www.fns.usda.gov/cnd/CNlabeling/default.htm

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Cost and Quality
Product Cost per 6 oz
Solid White Albacore Tuna 1.29
Chunk Light Tuna in Water 0.59
Chunk Light Tuna in Oil 0.59
No-drain packageSolid White Albacore 2.22
No-drain packageChunk Light Tuna 1.62
The no-drain package weighs 7 oz. The price in
the table was converted to 6 oz for an equal
comparison.
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Cost and Quality
The smaller the pea size, the smaller the sieve.
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Cost and Quality
No. 300 can
Sieve Size Cost
1 0.98
2
3 0.89
4 0.65
5 0.50
6 0.40
As the cost goes down, the size of the pea goes
up.
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• ACTIVITY 12

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Activity 12
Cost Comparison for No. 2½ Can Tomatoes
Product Cost
Crushed tomatoes packed in tomato puree 1.29
Whole-peeled tomatoes packed in tomato puree 1.49
Diced tomatoes packed in tomato puree 1.49
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Controlling Quality
Retail Vendor
Your eyes are the best resource for buying
quality.
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Controlling Quality
Wholesale Vendor
Food descriptions, not Food specifications
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Food Specifications

• Not generally appropriate for child care centers
• Lengthy technical documents
• Not cost-effective for smaller food purchases

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Food Descriptions

• Limited to food characteristics that
• can be measured at the kitchen door
• are absolutely necessary to communicate with a
  vendor

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Food Groups
1

• One ingredient -- salt
• One ingredient plus seasonings -- canned
  peaches
• Multiple ingredients -- chicken patty

2
3
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One-Ingredient Foods

• Simple foods
• Flour
• Sugar
• Corn meal
• Salt
• Pepper
• Fresh fruits and vegetables
• Mustard
• Chicken stock
• Standard of identity

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Standards of Identity

• Developed by the Federal government
• Establish the ingredients a food must have to be
  called a specific name

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Standards of Identity

• No need to write descriptions
• Just write name of food from standard of identity

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Standards of Identity

• Found in Code of Federal Regulations (C.F.R.)
• C.F.R. Web site http//www.gpoaccess.gov/cfr/inde
  x.html

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Fresh Fruits and Vegetables

• One-ingredient foods
• No standard of identity
• Grade standard(use in description)

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Grade Standards

• U.S. Grade A
• U.S. Grade B
• U.S. Grade C

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One-Ingredient-Plus-Seasonings Foods

• Canned and frozen fruits and vegetables
• Private labels (institutional distributors)
• Based on grade standards
• Reliable for processed fruits and vegetables

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Private Label Equivalents

• Fruits
• U.S. Grade A or U.S. Fancy first
• U.S. Grade B or U.S. Choice second
• U.S. Grade C or U.S. Standard third
• Vegetables
• U.S. Grade A or U.S. Fancy first
• U.S. Grade B or U.S. Extra Standard second
• U.S. Grade C or U.S. Standard third

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One-Ingredient-Plus-Seasonings Foods

• In descriptions, simply write down the quality
  level for the label you want.

Packed to U.S. Grade A standard
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Brand Chart
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Multiple-Ingredient Foods

• Highly processed foods
• Hot dogs
• Chicken nuggets
• Largest percentage of budget

Most difficult descriptions to write!
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Theres never . . .

• . . . enough time!

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Prioritize

• Set priorities when writing descriptions.
• Use time available for biggest budget items.

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Rule of Thumb

• 80 of dollars spent on 20 of items

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Schedule Descriptions!

• Make a list of all foods and how much you spend
  on them a year.
• Develop a schedule for writing descriptions.
• Work on one description until it is complete.

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Schedule Descriptions!
Date Food Amount Spent
Week of January 12 Chicken Nuggets 3,468.78
Week of February 9 Beef Patties 3,264.13
Week of March 9 Ground Beef 2,973.67
Week of April 6 Pizza 2,942.24
Week of May 11 Ham 2,887.59
Week of June 8 Hot Dogs 2,795.62
Week of July 13 Chicken Patties 2,754.23
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Important!

• Do not rush the process!

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Before Writing a Description

• Determine if there is a standard of identity.
• Research references for sample descriptions.
• Obtain labels from acceptable products and
  complete an ingredient comparison.

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Save Time By . . .
. . . working with other child care center
directors in your community!
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• A Dash of Ethics
• (Section 6)

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Ethics
A serious topic that deals with

• what is good or bad and
• moral duty and obligation.

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Professional Ethics

• The principles of conduct governing an individual
  or a group

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Federal Principle
All child care centers must have a written
standard of conduct for their employees to follow.
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Standard of Conduct
7 C.F.R. pt. 3019.42
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Rule of Thumb
If you question an action, do not proceed!
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In closing

• Top Five Reasons to Use This Information

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Questions?
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Thank You!
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Please

• Complete the Evaluation in your
• Handouts.
• Thank you!

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THE END PRESENTEDBY Mary Lynn Jackson, SNS