Figure 1a
Vegetable (w/Subgroups) Contribution
Recipe Name:
Recipe Number:
Servings per Recipe:
Serving Size:
Worksheet columns:
(a) Ingredients
(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 1/4-cups, column (b) multiplied by column (e) or column (d) multiplied by column (e)
(g) Convert to cups, column (f) divided by 4
(h) Total Cups Vegetable per Serving, column (g) divided by the Number of Servings
(i) Decimal Equivalent to the Nearest Portion of a Cup
(j) Equivalent Cup Volume
(k) Remaining
Beans, Peas, and Lentils section
Beans, Peas, and Lentils Totals
Dark Green section
Dark Green Totals
Red/Orange section
Red/Orange Totals
Starchy section
Starchy Totals
Other section
Other Totals
(l) Total Remaining
(m) Eq Cup Volume
Expected Meal Pattern Contribution (Vegetable-Cups):
Remaining vegetables may be added to your "Other" or "Additional" subgroup. For more information on vegetable subgroup categories please see the Meal Pattern and Dietary Specifications Chart (www.fns.usda.gov/cnd/governance/legislation/dietaryspecs.pdf). You may use the “Expected Meal Pattern Contribution per Serving†box on the Meal Pattern Contribution tab to override your vegetable contribution.
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