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Method B - Grains Contribution - Using Yield from Food Buying Guide
Recipe Name:
Recipe Number:
Servings per Recipe:
Serving Size:
Worksheet columns:
(a) Ingredient
(b) Quantity of Ingredient as Purchased (number of purchase units)
(c) Servings per Purchase Unit in Food Buying Guide
(d) Creditable Grain Amount, column (b) multiplied by column (c)
(e) Creditable Grains Amount per Number of Servings, column (d) divided by Number of Servings
Totals
Expected Meal Pattern Contribution (Grains - oz eq)
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