Figure 1c
Meats/Meat Alternates Contribution
Recipe Name:
Recipe Number:
Servings per Recipe:
Serving Size:
Worksheet columns:
(a) Ingredient
(b) Quantity of ingredient
(c) Preparation Yield, Column 6 in FBG
(d) Calculated Quantity to Purchase, column (b) divided by column (c)
(e) Servings per Purchase Unit, Column 3 in FBG
(f) Total Ounces, column (b) multiplied by column (e) or column (d) multiplied by column (e)
(g) Ounce Eq. M/MA per Serving, column (f) divided by the Number of Servings
Totals
Expected Meal Pattern Contribution (Meat/Meat Alternate-oz eq)
-Cooked dry beans or peas might be used as a meat alternate or as a vegetable, but not as both components in the same meal.
- The ingredient quantity must be entered using the same weight or volume unit found in the FBG. If the recipe lists the ingredient in a different unit, you will need to make a conversion before the contribution can be calculated.
Go Back
