FBG overview2

History of Food Buying Guides: 

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

1996 Major Revision Began: 

1996 Major Revision Began USDA received petitions for new food items Validity of a number of yields were questioned

Development of the 2001 Guide: 

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

So What Happened Next?: 

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

Moving Forward: 

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

FBG New Features: 

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

New Features--Appendices: 

New Features--Appendices A – Recipe Analysis B – Using Column 6 for Recipe Analysis C – CN Labeling Program D – Food Purchasing E – Resources

Column Headings Are the Same: 

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

Slide10: 

Column 1 Food As Purchased, AP

Slide11: 

Column 2 Purchase Unit

Slide12: 

Column 3 Servings per Purchase Unit, EP

Slide13: 

Column 4 Servings Size per Meal Contribution

Slide14: 

Column 5 Purchase Units for 100 Servings

Slide15: 

Column 6 Additional Information

Slide16: 

Example 1 Ground Beef

Slide17: 

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”

Calculate Amount of Beef for 60: 

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

Slide19: 

Example 2 Using Column 6

Slide20: 

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

Stir-fry Recipe Calling for 5# 10 oz Broccoli : 

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

Slide23: 

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?

Slide24: 

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?

Slide25: 

Joe’s Bakery 6544 Cedar Drive Laurentis, KY 65432 Thank you for purchasing Joe’s 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?

Slide26: 

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?

Slide27: 

Joe’s Bakery 6544 Cedar Drive Laurentis, KY 65432 Thank you for purchasing Joe’s 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 provide=ing the gram weight of the creditable grains, and that the grains used in the product are whole grain?

Joe’s 7 Grain Bread Is Creditable: 

Joe’s 7 Grain Bread Is Creditable But how much credit will one portion of this product provide towards the meal pattern requirement?

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

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

Grains/Breads Crediting: 

Grains/Breads Crediting Manufacturer’s documentation: 42% creditable grains Find the weight of one slice of Joe’s 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 Joe’s 7 grain bread

Convert Ounce Weight to Grams: 

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 Joe’s 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 Joe’s bread provides 1.50 grains/breads servings creditable towards a reimbursable meal