Section 4: Quantities 1

1
Food Purchasing for Child Care Centers

• Section 4
• Quantities (Step 3)

2
Lesson Objectives
The learner will be able to

• estimate the quantities of food to be purchased
  for Menu Items on the grocery list by using the
  Food Buying Guide for Child Nutrition Programs
  (USDA/FNS, 2001),

3
Lesson Objectives
The learner will be able to

• explain how to estimate quantities for Standard
  Stock Items and Yearly Items on the grocery
  list, and
• compare costs to determine the most efficient
  size to purchase.

4
Yields
Food Buying Guide for Child Nutrition Programs
5
Size of Container
for serving needs
6
Size of Container
that is most cost-efficient
7
Size of Container
that fits food preparation work load
8
Storage Capacity
9
Quantities

• Standard stock items
• Yearly items
• Menu items

10
Menu for Children Day 1
Meal Food
Breakfast Chocolate Milk, fluid
Bagel, cinnamon raisin, enriched
Cream cheese
Strawberries
Snack Lowfat Yogurt, flavored
Pear, fresh
Water
Lunch Milk, fluid
Mexican Pizza, D-13 (1½ oz meat, ½ serving bread, ? cup vegetable)
Carrots, raw, strips
Dip for Carrots, E-15
Watermelon
11
Strawberries
Menu Items Quantity
Strawberries, fresh, 1 pt for fruit cup
12
Strawberries The Steps

• Step 1 Find the number of servings per purchase
  unit from the FBG.
• Step 2 Determine the number of ¼-cup servings
  needed by age group.
• Step 3 Total the number of ¼-cup servings
  needed.
• Step 4 Divide the total number of ¼-cup servings
  needed (Step 3) by the number of ¼-cup
  servings in a pint (7.90).
• Step 5 Add the amount needed for the fruit cup
  for Day 2 to the answer in Step 4.

13
Strawberries The Steps

• Step 1 Find the number of servings per purchase
  unit from the FBG.
• Step 2 Determine the number of ¼-cup servings
  needed by age group.
• Step 3 Total the number of ¼-cup servings
  needed.
• Step 4 Divide the total number of ¼-cup servings
  needed (Step 3) by the number of ¼-cup
  servings in a pint (7.90).
• Step 5 Add the amount needed for the fruit cup
  for Day 2 to the answer in Step 4.

14
Strawberries
15
Strawberries The Math

• Step 1 Find the number of servings per
  purchase unit from the FBG.
• Find Strawberries, fresh, whole on page 2-77 of
  the FBG.
• Under column 2, select pint.
• Columns 3 and 4 show there are 7.90 ¼-cup
  servings per pint.

16
Strawberries The Steps

• Step 1 Find the number of servings per purchase
  unit from the FBG.
• Step 2 Determine the number of ¼-cup servings
  needed by age group.
• Step 3 Total the number of ¼-cup servings
  needed.
• Step 4 Divide the total number of ¼-cup servings
  needed (Step 3) by the number of ¼-cup
  servings in a pint (7.90).
• Step 5 Add the amount needed for the fruit cup
  for Day 2 to the answer in Step 4.

17
Oak Street Child Care Center
Age Group Number Enrolled Meals Served Meals Served Meals Served
Age Group Number Enrolled Breakfast Lunch Snack
Infants 47 months 1 1 1 1
Infants 811 months 2 1 2 2
Children 12 years 26 20 26 26
Children 35 years 15 10 10 15
Caregivers 8 11 12
Totals 44 40 50 56
18
Strawberries
Age Group Number Serving Size
Children 12 years 20 ¼ cup
Children 35 years 10 ½ cup
Caregivers 8 ½ cup
19
Strawberries The Math

• Step 2 Determine the number of ¼-cup servings
  needed by age group.

There are two ¼-cup servings in each ½-cup
serving, so multiply the number of ½-cup servings
by 2 to convert to ¼-cup servings.
Conversion 10 ½-cup servings x 2 20 ¼-cup
servings
20
Strawberries The Math

• Step 2 Determine the number of ¼-cup servings
  needed by age group.

• There are two ¼-cup servings in each ½-cup
  serving, so multiply the number of ½-cup servings
  by 2 to convert to ¼-cup servings.

Conversion 8 ½-cup servings x 2 16 ¼-cup
servings
21
Strawberries The Steps

• Step 1 Find the number of servings per purchase
  unit from the FBG.
• Step 2 Determine the number of ¼-cup servings
  needed by age group.
• Step 3 Total the number of ¼-cup servings
  needed.
• Step 4 Divide the total number of ¼-cup servings
  needed (Step 3) by the number of ¼-cup
  servings in a pint (7.90).
• Step 5 Add the amount needed for the fruit cup
  for Day 2 to the answer in Step 4.

22
Strawberries The Math

• Step 3 Total the number of ¼-cup servings
  needed.
• 20 20 16 56 ¼-cup servings

23
Strawberries The Steps

• Step 1 Find the number of servings per purchase
  unit from the FBG.
• Step 2 Determine the number of ¼-cup servings
  needed by age group.
• Step 3 Total the number of ¼-cup servings
  needed.
• Step 4 Divide the total number of ¼-cup servings
  needed (Step 3) by the number of ¼-cup
  servings in a pint (7.90).
• Step 5 Add the amount needed for the fruit cup
  for Day 2 to the answer in Step 4.

24
Strawberries The Math

• Step 4 Divide the total number of ¼-cup servings
  needed (Step 3) by the number
  of ¼-cup servings in a pint (7.90).
• 56 ? 7.90 7.09 or 8
• (Always round up to the nearest whole number.)

25
Strawberries The Steps

• Step 1 Find the number of servings per purchase
  unit from the FBG.
• Step 2 Determine the number of ¼-cup servings
  needed by age group.
• Step 3 Total the number of ¼-cup servings
  needed.
• Step 4 Divide the total number of ¼-cup servings
  needed (Step 3) by the number of ¼-cup
  servings in a pint (7.90).
• Step 5 Add the amount needed for the fruit cup
  for Day 2 to the answer in Step 4.

26
Strawberries The Math

• Step 5 Add the amount needed for the fruit cup
  for Day 2 to the answer in Step 4.
• 1 pint for fruit cup 8 pints 9
  pints

27
Strawberries
Age Group Number of Children Caregivers to Serve Required Serving Size Number of ¼-Cup Servings Purchase Unit Servings per Purchase Unit Amount to Purchase
12 Years 20 ¼ cup 20
35 Years 10 ½ cup 20
Caregivers 8 ½ cup 16
Fruit Cup 1
Pint 7.90 7.09 or 8
Totals 56 9
28
Strawberries
Menu Items Quantity
Strawberries, fresh 9 pt
29
Menu for Children Day 5
Meal Food
Breakfast Milk, fluid
Apple Wedges
English Muffin, whole wheat, toasted, enriched
Jam
Snack Wheat Crackers, enriched
Grape Juice
Lunch Chocolate Milk, fluid
Tuna Patty, D-10 1½ oz fish ½ serving bread
Oven Fries, I-5
Green Beans
30
Green Beans
Menu Items Quantity
Green Beans, canned
31
Green Beans
32
Green Beans
33
Green Beans The Math

• Step 1 Find the number of servings per
  purchase unit from the FBG.
• Find Beans, Green, canned on page 2-15 of the
  FBG.
• Select No. 10 can for heated, drained
  vegetable.
• Columns 3 and 4 show there are 45.3 ¼-cup
  servings per No. 10 can.

34
Green Beans The Math

• Step 2 Determine the number of ¼-cup servings
  needed by age group.

A ?-cup serving is one-half of a ¼-cup
serving, so divide the number of ?-cup servings
by 2 to convert to ¼-cup servings.
Conversion 26 ?-cup servings ? 2 13 ¼-cup
servings
35
Green Beans The Math

• Step 2 Determine the number of ¼-cup servings
  needed by age group.

A ?-cup serving is one-half of a ¼-cup
serving, so divide the number of ?-cup servings
by 2 to convert to ¼-cup servings.
Conversion 10 ?-cup servings ? 2 5 ¼-cup
servings
36
Green Beans The Math

• Step 2 Determine the number of ¼-cup servings
  needed by age group.

There are two ¼-cup servings in each ½-cup
serving, so multiply the number of ½-cup servings
by 2 to convert to ¼-cup servings.
Conversion 11 ½-cup servings x 2 22 ¼-cup
servings
37
Green Beans The Math

• Step 3 Total the number of ¼-cup servings
  needed.
• 13 5 22 40 ¼-cup servings
• Step 4 Divide the total number of ¼-cup
  servings needed (Step 3) by the number
  of ¼-cup servings in a No. 10 can
  (45.3).
• 40 ? 45.3 0.88 or 1 No. 10 can
• (Always round up to the nearest whole number.)

38
Green Beans
Age Group Number of Children Caregivers to Serve Required Serving Size Number of ¼-Cup Servings Purchase Unit Servings per Purchase Unit Amount to Purchase
12 Years 26 ? cup
35 Years 10 ? cup
Caregivers 11 ½ cup 22
Total 40 No. 10 can 45.3 0.88 or 1
No. 2½ can 12.5 3.2 or 4
No. 300 can 5.00 8
39
Green Beans
Most cost-efficient can size?
Size Number to Purchase for 40 ¼-Cup Servings Unit Price Extended Price
No. 10 1 2.58 2.58
No. 2½ 4 0.92 3.68
No. 300 8 0.51 4.08
40
Green Beans
Menu Items Quantity
Green Beans, canned 1/No. 10
41
Activity 2 Answers
Green Beans Cost Comparison of Three Different
Can Sizes
Size Number to Purchase for 80 ½-Cup Servings Unit Price Extended Price
No. 10 4 2.58 10.32
No. 2½ 13 0.92 11.96
No. 300 32 0.51 16.32
42
Apricots
Age Group Number of Children Caregivers to Serve Required Serving Size Number of ¼-Cup Servings Purchase Unit Servings per Purchase Unit Amount to Purchase
12 Years 20 ¼ cup 20
35 Years 10 ½ cup 20
Caregivers 8 ½ cup 16
Total 56 No. 10 can 48 1 No. 10
No. 2½ can 13.2 1 No. 2½ can
43
Remember!

• Sometimes it is less expensive to purchase two
  different can sizes.

44
Cost-Effective Shopping
From the Trainers Tablet Lessons for
Family/Home Child Care Providers
45
Commodity or Free Foods

• Note on the grocery list that you do not need to
  buy commodity or free food items.

46
Quantities for Yearly Items
Most herbs and spices lose their ability to
season food if stored for over a year.
47
Quantities for Yearly Items

• enhance the taste of the food and
• be more cost- effective.

• Purchasing the appropriate size for herbs and
  spices will

48
Activity 3
1 Tbsp 3 tsp
49
Activity 3 Answers
Size of Container No. of Tbsp per oz How many tsp How many ¼ tsp
1 oz 4 12 48
2 oz 8 24 96
8 oz 32 96 384
50
Standard Stock Quantities

• Begin with estimated quantities
• Experience
• Food receipts
• Adjust with trial and error method
• Weekly adjustments
• Approximately 6 weeks to stabilize quantities

51
This training was conducted by the
National Food Service Management
Institute The University of Mississippi www.nfsmi.
org 800-321-3054
52
National Food Service Management Institute The
University of Mississippi

• Mission To provide information and services
  that promote the continuous improvement of child
  nutrition programs
• Vision To be the leader in providing education,
  research, and resources to promote excellence in
  child nutrition programs