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The Recipe Analysis Workbook (RAW) is a tool used to determine the expected meal pattern contribution and crediting statement for a recipe. The RAW consists of a worksheet (or tab) for each meal component. The worksheets, in hard copy format can be found in the "Recipe Analysis Workbook templates" section below. This workbook is a tool for calculating the meal pattern contribution of a recipe’s ingredients toward the vegetables (expressed in subgroups), fruits, meats/meat alternates, and grains components of the Federal meal pattern requirements. The fluid milk component is not included. The RAW is also available in a spreadsheet format upon request to the CNP-NTAB mailbox at cnpntab@usda.gov and an interactive, web-based RAW is available in the https://foodbuyingguide.fns.usda.gov. Use of this workbook in the interactive web-based format is recommended to obtain the maximum benefit; however, the examples in this appendix are tailored to both the spreadsheet and hard copy format for your convenience.
Documenting meal pattern contributions for recipes is an important step in ensuring that meals served are nutritious and meet Federal meal pattern requirements. The RAW provides the specifics for determining the meal pattern contribution of a recipe served in the National School Lunch Program (NSLP) and School Breakfast Program (SBP). The information may also be used to determine the meal pattern contribution of recipes served in the Child and Adult Care Food Program (CACFP), Summer Food Service Program (SFSP), and NSLP afterschool snack service (NSLP afterschool snacks). The total amount from each of the vegetable subgroups can be combined to determine the vegetables component for the CACFP meal pattern.
The total amount from the fruits and vegetables subgroups can be combined to determine the vegetables/fruits component for the SFSP. While the SFSP is not required to calculate grain items using ounce equivalents, ounce equivalents may be used.
The following text outlines steps for completing the RAW. Note, if your recipe does not contain an ingredient for a component, you will not complete that worksheet.
Tips for completing the RAW:
Recipe Name. Record the name of the recipe at the top of the RAW.
Servings per Recipe. Record the total number of servings a recipe yields. For example, if your recipe yields 100 servings, enter “100” in this space.
Recipe Number. If your recipe is numbered, record the number at the top, otherwise, leave it blank.
Serving Size. Record the serving amount per portion (e.g., ½ cup, 1 piece, 1 sandwich, ¾ cup).
Please view the training video, "Chapter 3B: The Recipe Analysis Workbook," for further detailed instruction on how to complete the RAW in the FBG Web Tool.
Note: When completing the templates and spreadsheet, the FBG columns referenced are referring to the downloadable yield tables and not what is seen in the FBG Interactive Web-Based tool (FBG Web Tool), which does vary.
Recipe Name. Record the name of the recipe at the top of each worksheet.
Servings per Recipe. At the top of each worksheet, record the total number of servings a recipe yields. This number will be the same for each of the component worksheets. For example, if your recipe yields 100 servings, enter “100” in this space.
Recipe Number. If your recipe is numbered, record the number, otherwise, leave it blank.
Serving Size. Record the serving amount per portion (e.g., ½ cup, 1 piece, 1 sandwich, ¾ cup, etc.) on each worksheet. The amount will be the same for each of the component worksheets.
Search Food Ingredients. In Column (a), list the creditable recipe ingredients as found in the FBG on each applicable meal component worksheet. If an exact match is not available, choose a food item in the FBG that closely matches your recipe ingredient. Do not list ingredients that do not contribute to a meal component, such as oils, spices, and herbs.
Quantity of Ingredient. In Column (b), record the weight or volume measure of each ingredient in the same unit of measure as the purchase unit listed in the FBG. The quantity of ingredient specified on the worksheet must be in the same unit as specified under “Purchase Unit,” Column 2 column of the FBG. For example, when the purchase unit in "Purchase Unit" column of the FBG is listed in pounds, convert the ounces of your ingredient to the decimal equivalent of a pound and record this number. (See Table 5 “Decimal Weight Equivalents”).
See the “Grains Contribution Worksheets” section below for instruction on completing the grains component.
Preparation Yield. In Column (c), record the preparation yield factor for the ingredient that is provided in “Additional Information” column of the FBG. The preparation yield factor should only be used when a recipe ingredient needs to be converted to match the form of the item as listed under “Food As Purchased” column of the FBG.
For example, a recipe contains 10 pounds of eggplant, raw, pared, cubed but the FBG only provides data for eggplant, fresh whole in the “Food As Purchased” column.
Convert the weight of the eggplant, raw, pared, cubed to the weight of eggplant, fresh whole to determine the amount of eggplant to purchase.
In the FBG, “Additional Information” column for Eggplant, fresh whole states, “1 lb AP = 0.81 lb ready-to-cook eggplant,” meaning that 1 lb as purchased fresh, whole eggplant yields 0.81 lb of ready-to-cook eggplant after it has been peeled and cubed.
Record the 0.81 preparation yield factor in Column (c).
If several options are available in “Additional Information” Column 6, choose the yield data that most closely matches the form of the recipe ingredient.
If you are unsure if a preparation yield is necessary, use the "When to Use a Preparation Yield" interactive flow chart, located under the "Tools" menu of the FBG Web Tool.
Note: Steps 8–9 apply only if you are completing the RAW templates and spreadsheet. The RAW in the FBG Interactive web-based tool does the following math for you by automatically including the servings per purchase unit, calculating the quantity to purchase, and totaling the meal pattern contribution for all meal components.
Calculated Quantity to Purchase. In Column (d), record the answer from dividing the number in Column (b) by the number in Column (c). Continuing with the eggplant example above, the calculation is as follows:
For other examples using “Additional Information” Column yield data, see calculation examples from “Method 3–Using “Additional Information” column” section. You may also refer to “Appendix B: Using “Additional Information” Column of the Food Buying Guide Yield Tables for further information on determining yields of prepared/ready-to-serve/ready-to-cook ingredients.
Servings per Purchase Unit. In Column (e), record the number of servings per purchase unit of the ingredient. This information is found in “Servings per Purchase Unit” column of the FBG. The number of servings per purchase unit varies for different preparation methods or forms of the ingredients as served. Therefore, you should pay particular attention to the description of the food as served when selecting the number of servings per purchase unit to use in the calculation. The description of the form of the food should most closely match that of the food after preparation and as it is served. For example, if a recipe ingredient is Cauliflower, fresh, florets, ready-to-use and the cauliflower is then cooked when preparing the recipe, use the information in “Servings per Purchase Unit,” Column 3 of the FBG for cooked, drained vegetable florets, which is 14.1.
Totals. In Column (f), record the answer of Column (b) multiplied by Column (e) OR, if a preparation yield factor is used, Column (d) multiplied by Column (e). After calculating this amount for each ingredient, add the amounts together and enter the sum in the Totals space at the bottom of each worksheet.
To finish the remaining calculations, see the following specific instructions for a complete example of each meal component.
Practice Using the Recipe Analysis Workbook
Now that we have covered the basics of using the RAW, let’s practice with the following recipe examples. Ingredients listed below in red are creditable and contribute toward the meal pattern requirements.
Calculate the vegetables (with subgroups) contribution per serving. Follow these steps:
Record the ingredient under the appropriate vegetables subgroup heading in “Ingredients,” Column (a).
Example: The Porcupine Sliders recipe contains fresh baby spinach, chopped. List this ingredient on the worksheet under the Dark Green vegetables subgroup in Column (a), as shown.
Enter the ingredient quantity in the “Quantity of Ingredient,” Column (b) using the same weight or volume unit found in the “Purchase Unit” column in the FBG. If the recipe lists the ingredient in a different unit, you must make a conversion before the contribution can be calculated.
Example: The Porcupine Sliders recipe contains 10 oz fresh baby spinach, chopped; 6 oz fresh onions, diced; and 14 oz fresh celery, diced. The FBG lists the Purchase Unit as “Pound” for these items; therefore, they are converted from ounces to pounds and listed on the worksheet in Column (b), as shown.
For canned items, find the appropriate can size in the FBG and/or convert the ingredient quantity to pounds or ounces.
Examples for canned ingredients:If your stew recipe contains one (1) No. 10 can of diced tomatoes in juice, enter "1" in Column (b), as shown. Do not enter 102 oz (the weight of the No. 10 can). To continue, proceed to section 5, “Examples for canned ingredients” for instructions on how to enter the Servings per Purchase Unit in Column (e).
If your recipe requires a different amount (either more or less) of a canned, drained ingredient than is contained in a No. 10 can, you must determine how many cans you need. First, enter the ingredient amount in Column (b).
The Confetti Soup recipe contains 5 lb 10 oz of canned low-sodium black-eyed peas, drained, rinsed. Convert this amount to ounces: 90 oz. The FBG lists the Purchase Unit as “No. 10 can (108 oz)” and “No. 300 can (15 oz)” for this canned item; hence, the ingredient was converted from pounds to ounces to match the purchase unit and listed on the worksheet in Column (b), as shown.
If your recipe contains 40 oz of canned pumpkin that is served heated, and the purchase unit is in pounds, then convert the ounces to pounds as listed on the worksheet in Column (b), shown. To continue, proceed to section 5, “Examples for canned ingredients” for instructions on how to enter the Servings per Purchase Unit in Column (e).
Record the yield factor in “Preparation Yield” column in FBG, Column (c) for any vegetables ingredients that need to be converted to match the form of the item as listed under “Food as Purchased” column of the FBG.
Example: The Harvest Delight recipe contains 3 lbs each of fresh carrots, ¼ inch slices; fresh sweet potatoes, peeled, cubed 1 inch; and fresh, butternut squash, peeled, cubed ½ inch. The carrots, sweet potatoes, and butternut squash are purchased in their whole form, and the recipe calls for the ingredients to be prepped (e.g., chopped, diced, peeled) prior to adding to the recipe; hence, use the yield factor in "Additional Information" column of the FBG for these three ingredients. The preparation yield factor in the FBG for these ingredients is as follows:
Example for canned ingredients: The Confetti Soup recipe contains 90 oz of canned low-sodium black-eyed peas, drained, rinsed. Use the preparation yield factor to determine the amount of drained black-eyed peas provided by a No. 10 can. The preparation yield factor in "Additional Information" column in the FBG is as follows: 1 No. 10 can = about 65.0 oz (9⅜ cups) heated, drained beans
Calculate the quantity of each ingredient to purchase, if a preparation yield factor was used, and record the answer in “Calculated Quantity to Purchase,” Column (d). This calculation is shown for the Harvest Delight.
Example for canned ingredient: For the Confetti Soup recipe, the calculation will provide the number of No. 10 cans of black-eyed peas to purchase.
Enter the Servings per Purchase Unit in Column (e) for each ingredient, using the “Servings per Purchase Unit, EP,” column of the FBG.
Example: The Harvest Delight recipe contains 11 oz of fresh spinach, coarsely chopped that will be added to the roasted mixture and served. “Servings per Purchase Unit, EP” column of the FBG lists three options for spinach, fresh partly trimmed: 30.7, 20.4, and 7.60. By looking at the “Serving Size per Meal Contribution” column in the FBG, 30.7 refers to ¼ cup raw, chopped vegetable, 20.4 refers to ¼ cup with dressing, and 7.60 refers to ¼ cup cooked, drained vegetable. Since the spinach is heated by the roasted mixture when served, 7.60 is the closest option to the form served. 7.60 is entered in the “Servings per “Purchase Unit” column in the FBG,” Column (e), as shown.
Examples for canned ingredients:
Referring back to the canned tomato ingredient that will be added to a stew in Section 2, the entire content of the can is used since the recipe contains diced tomatoes in juice; therefore, a preparation yield is not utilized and Columns (c) and (d) are left blank. Now determine the servings per purchase unit. In the FBG, “Servings per Purchase Unit, EP” column lists one option for a No. 10 can of Tomatoes, canned Diced: 49.2. By looking at the next Column in the FBG, “Serving Size per Meal Contribution” column, 49.2 refers to servings of ¼ cup heated, vegetable and juice, so a No. 10 can provides 49.2 ¼ cup servings of heated, diced tomatoes in juice. Enter this amount in the “Servings per “Purchase Unit” column in the FBG,” Column (e), as shown.
For the Confetti Soup recipe, canned black-eyed peas, drained, rinsed are added to the soup mixture and cooked. There is only one option for a No. 10 can of beans, black-eyed (or peas), dry, canned in the FBG: 37.7. Enter 37.7 in the “Servings per Purchase Unit” column 3 in the FBG, Column (e), as shown.
Referring back to the canned pumpkin example in Section 2, after converting the ounces to pounds the next step is to find the “Servings per Purchase Unit, EP” column of the FBG for a pound of pumpkin, canned, which is 7.77. By looking at the next column in the FBG, “Serving Size per Meal Contribution,” Column 4, 7.77 refers to ¼ cup heated vegetable. So, a pound provides 7.77 ¼ cup servings of heated pumpkin. Enter 7.77 in the “Servings per Purchase Unit” column in the FBG, Column (e), as shown:
Enter the total number of ¼ cups for each ingredient by multiplying the numbers in Columns (b) and (e), if a preparation yield is not utilized, or multiplying the numbers in Columns (d) and (e), if a preparation yield is used.
Example: For the fresh spinach in the Harvest Delight recipe, a preparation yield was used, so the number in Column (d) is multiplied by the number in Column (e). This calculation is shown:
The total number of ¼ cups for each vegetables subgroup for the Harvest Delight recipe is then totaled, as circled in red above. For the Dark Green subgroup, the total number of ¼ cups is 5.9375.
Example: For the fresh baby spinach in the Porcupine Sliders recipe, the preparation yield is 1 lb AP = 1 lb ready-to-cook or -serve raw spinach, so the preparation yield was not entered and the number in Column (b) is multiplied by the number in Column (e).
The total number of ¼ cups for each vegetables subgroup in the Porcupine Sliders recipe is then totaled, which is 7.8750 for the Dark Green subgroup, as circled above.
Examples for canned ingredients:
Continuing with the canned tomato ingredient, the number in Column (b) is multiplied by the number in Column (e).
The number of ¼ cups is then totaled, which is 49.2000 for the Red/Orange subgroup, as circled above.
For the Black-eyed peas in the Confetti Soup recipe, a preparation yield was used, so the number in Column (d) is multiplied by the number in Column (e).
The total ¼ cups for each vegetables subgroup for the Confetti Soup recipe is then totaled, which is 52.2000 for the Beans, Peas, and Lentils subgroup, as circled above.
Using the canned pumpkin example, which does not use a preparation yield, the number in Column (b) is multiplied by the number in Column (e).
The total ¼ cups for the canned pumpkin example are then totaled, which is 19.4250 for the Red/Orange subgroup, as circled above.
Calculate the number of cups for each vegetables subgroup and record this number in “Convert to cups,” Column (g). This calculation is done by dividing the number of ¼ cups in Column (f) by four to determine the number of whole cups, as shown.
Calculate the total cups per serving for each vegetables subgroup and record this number in “Total Cups Vegetable per Serving,” Column (h). This calculation is done by dividing the number of total cups in Column (g) by the number of servings per recipe, as shown.
Use Table 7 to determine the decimal equivalent to the nearest portion of a cup for the amount in Column (h) and record the decimal equivalent in Column (i) or use the drop-down menu in Column (i), if using the RAW spreadsheet.
Example 1: The spinach in the Porcupine Sliders recipe provides 0.0393 total cups of vegetable from the Dark Green subgroup per serving as listed in “Total Cups of Vegetable per Serving,” Column (h). Use Table 7 to determine the decimal equivalent to the nearest portion of a cup for 0.0393 and record the decimal equivalent in Column (i) “Decimal Eq. to the Nearest Portion of a Cup” or if using the RAW spreadsheet, use Column (i) to convert the decimal equivalent of 0.0393 to the nearest portion of a cup, and choose your answer from the drop-down menu as shown. The lowest decimal equivalent is 0.125, which is greater than 0.0393.
In this example, the lowest decimal equivalent listed in Table 7 is 0.125, which is greater than 0.0393, so the amount of fresh baby spinach in the recipe is not enough to provide the minimum ⅛ cup vegetable credit for the Dark Green subgroup. Record none in Column (i) “Decimal Eq. to the Nearest Portion of a Cup” or select “0.000” from the drop-down menu if using the RAW spreadsheet, as shown above.
Example 2: One portion of the Harvest Delight recipe provides 0.4520 cups of vegetable from the Red/Orange subgroup. This amount is listed in “Total Cups of Vegetables per Serving,” Column (h). Using Table 7, 0.4520 falls within the decimal equivalent range of 0.375 and 0.499, so record the lower number of the range, 0.375, in Column (i) as the nearest portion of a cup, or if using the RAW spreadsheet, use the drop-down menu in Column (i) to convert the decimal equivalent of 0.4520 to the nearest portion of a cup as shown.
In this example, using Table 7, the amount of fresh carrots, fresh sweet potatoes, and fresh butternut squash in the recipe provides ⅜ cup vegetable credit for the Red/Orange subgroup. Record this amount in Column (j), or if using the RAW spreadsheet, this amount is listed with the nearest portion of a cup from the drop-down menu in Column (i), as shown above.
Determine if there is any remaining amount of vegetables and record this amount in “Remaining,” Column (k) or Column (j) if using the RAW spreadsheet. You will calculate this remaining amount by subtracting the lower value in the decimal equivalent in Column (i) from the “Total Cups Vegetable per Serving,” Column (h). Remaining amounts from the Beans, Peas, and Lentils; Dark Green; Red/Orange; and Other Vegetable subgroups are added together to provide an extra Other vegetables credit, if the total is enough to provide at least the minimum ⅛ cup credit. If there is a remaining amount for the Starchy subgroup, it may contribute only to the Additional vegetables subgroup.
Please note that for the CACFP and NSLP afterschool snacks, add the total amounts from all vegetables subgroups to determine the total amount of vegetables provided in a recipe. For recipes served in the SFSP that contain both vegetables and fruits, add the total amount of vegetables to the total amount of fruits to determine the total fruit and vegetable credit for that recipe.
Example: For the Harvest Delight recipe, there are remaining amounts for the Red/Orange and Other vegetables subgroups. The remaining amounts are added together to determine if they can contribute to the Other vegetables subgroup. In this example, the remaining amounts provide ⅛ cup Other vegetables credit, as shown.
Total the Equivalent Cup Volume amounts in Column (j) including any remaining amounts and record these totals in the Expected Meal Pattern Contribution (Vegetable – Cups) field and on Figure 1g, or these totals will self-populate if using the RAW spreadsheet. Doing so will combine the meal pattern contribution for the vegetables component with the other meal components onto one worksheet for the recipe.
Follow these steps to calculate the fruits contribution per serving:
Record the name of the ingredient in the “Ingredients,” Column (a).
Example: The Harvest Delight recipe contains fresh green apples, peeled, cubed ½ inch and dried cranberries, finely chopped. List these ingredients on the worksheet in Column (a), as shown.
Enter the ingredient quantity in the “Quantity of Ingredient,” Column (b) using the same weight or volume unit found in the “Purchase Unit” column in the FBG. If the recipe lists the ingredient in a different unit, you will convert the quantity to that unit before calculating the meal pattern contribution.
Example: The Harvest Delight recipe contains 4 lb fresh green apples, peeled, cubed, ½ inch and 2 oz of dried cranberries, finely chopped. The FBG lists the Purchase Unit as “Pound” for apples, fresh; therefore, no conversion is needed. However, in the FBG, the Purchase Unit for cranberries, dehydrated is also “Pound,” so the 2 oz are converted to pounds. Both ingredients are then listed on the worksheet in Column (b), as shown.
Examples for canned ingredients:
If your recipe contains one (1) No. 10 can of red tart cherries, enter "1" in Column (b) not 102 oz (the weight of a No. 10 can of cherries), as shown. Then proceed to section 5, “Examples for canned ingredients” for further instructions.
If your recipe requires a different amount (either more or less) of a canned, drained ingredient than is provided by a No. 10 can (or other size can), you can determine how many cans you need by first entering the quantity of the ingredient in Column (b).
For example, a recipe contains 6 lb of canned peaches, cling, sliced, drained, packed in light syrup, which converts to equal 96 oz. The FBG lists the Purchase Unit as “No. 10 can (105 oz)” for this canned item; hence, this ingredient was converted from pounds to ounces and listed on the worksheet in Column (b), as shown.
Record the preparation yield factor in “Preparation Yield" column in FBG, Column (c) for any fruits ingredients that need to be converted to match the form of the item as listed under “Food as Purchased” column of the FBG.
Example: The Harvest Delight recipe contains 4 lb of fresh green apples, peeled, cubed, ½ inch. The apples are purchased in their whole form. Use the preparation yield factor in "Additional Information" column of the FBG for the whole fresh apples in the FBG to convert the green apples to their “As Purchased” form. The only preparation yield factor in the FBG for dehydrated cranberries is in their whole form. The recipe contains chopped cranberries, but since this is not a choice in the FBG, use the preparation yield factor for whole, dehydrated cranberries. The preparation yield factor in "Additional Information" column FBG for these ingredients is as follows:
Example for canned ingredient: For the canned peaches example, you must use the preparation yield factor from the "Additional Information" column in the FBG to calculate the quantity of No. 10 cans needed. The preparation yield factor in the FBG is as follows: 1 No. 10 can = about 72.0 oz (9 cups) drained peaches.
Calculate the quantity of each ingredient to purchase, if a preparation yield factor was used, and record the answer in “Calculated Quantity to Purchase,” Column (d). The following calculation is for the fruit in the Harvest Delight recipe.
Example for canned ingredient: Continuing with the canned peaches example, the following calculation demonstrates how to determine the number of No. 10 cans of peaches to purchase.
Record the “Servings per Purchase Unit” in Column (e) for each ingredient, as listed in the “Servings per Purchase Unit, EP” column of the FBG.
Example: To determine the servings per purchase unit, choose the option that most closely matches the form in which the ingredient is served. In the Harvest Delight recipe, the fresh green apples are roasted, and the dried cranberries are mixed in to the heated mixture just prior to serving.
For the apples, the “Servings per Purchase Unit, EP” column of the FBG lists five numerical options for apples, fresh, 125–138 count, whole. Look at the next column in the FBG, “Serving Size per Meal Contribution,” and there is an option for “¼ cup cored, peeled, cooked, unsweetened fruit,” which is the closest option to the form the apples in this recipe will be served. Enter 6.80, which is the number in Column 3 corresponding to this option, in the “Servings per Purchase Unit” column in the FBG, Column (e).
For the cranberries, the “Servings per Purchase Unit, EP” column of the FBG lists three numerical options for cranberries, dehydrated sweetened whole. By looking at the next column in the FBG, “Serving Size per Meal Contribution,” all three options are the same (there is not a raw or cooked option). To determine the servings per purchase unit, choose the option that best corresponds to the “Purchase Unit,” Column 2 of your ingredient. In this example, 13.8 is used as the servings per purchase unit since the purchase unit was in pounds. Enter 13.8 in the “Servings per Purchase Unit” column in the FBG,” Column (e) as shown.
Examples for canned ingredients:
Referring back to the canned cherries example in Section 2, the entire contents of the can are used. Therefore, a preparation yield is not needed, and Columns (c) and (d) are left blank. Next, determine the servings per purchase unit. In the FBG, “Servings per Purchase Unit, EP” column lists two options for a No. 10 can of Cherries, Red Tart, canned, Pitted: 46.8 and 36.2. These numbers are explained in the next column in the FBG, “Serving Size per Meal Contribution”. 46.8 refers to ¼ cups of fruit and juice and 36.2 refers to ¼ cups of drained fruit. Because both the cherries and juice are used in the recipe, the 46.8 ¼ cup servings of fruit and juice best match the form in which the cherries are served. Enter 46.8 in the “Servings per Purchase Unit” column in the FBG,” Column (e), as shown.
For the canned peaches example, the peaches are drained. “Servings per Purchase Unit, EP” column of the FBG lists two options for Peaches, canned, Cling, Sliced, Packed in light syrup: 50.0 and 36.1. The next column in the FBG, “Serving Size per Meal Contribution,” Column 4, explains these numbers; 50.0 refers to ¼ cups of fruit and juice and 36.1 refers to ¼ cups of drained fruit. After the No. 10 can of peaches in your recipe is drained it will provide 36.1 ¼ cups of drained fruit. Enter 36.1 in the “Servings per Purchase Unit” column in the FBG,” Column (e), as shown.
Enter the total ¼ cups for each ingredient by multiplying the numbers in Columns (b) and (e) if a preparation yield is not utilized, or multiplying the numbers in Columns (d) and (e) if a preparation yield is used.
Example: For the fresh green apples, a preparation yield is used, so the number in Column (d) is multiplied by the number in Column (e). However, for the dried cranberries, a preparation yield was not used, so the number in Column (b) is multiplied by the number in Column (e), as shown:
The total number of ¼ cups for each fruit is then totaled, as circled in red. The total number of ¼ cups of fruit in this recipe is 36.5967.
Examples for canned ingredients:
Continuing with the canned cherries example, the number in Column (b) is multiplied by the number in Column (e).
The total number of ¼ cups for the canned cherries example is then totaled, which is 46.8000, as circled.
For the canned peaches example, a preparation yield was used, so the number in Column (d) is multiplied by the number in Column (e) as shown.
The total ¼ cups for the canned peaches example is then totaled, which is 48.1333, as circled above.
Calculate the number of cups for the fruits and record this number in “Convert to cups,” Column (g). This calculation is done by dividing the number of ¼ cups in Column (f) by four (4) to determine the number of whole cups, as shown:
Calculate the total cups per serving for the fruits and record this number in “Total Cups Fruit per Serving,” Column (h). This calculation is done by dividing the number of total cups in Column (g) by the number of servings per recipe, as shown:
Use Table 7 to determine the decimal equivalent to the nearest portion of a cup and record the corresponding cup amount for the fruits contribution in the Expected Meal Pattern Contribution (Fruit—Cups) field or use the drop-down menu as shown, if using the RAW spreadsheet.
Record the Expected Meal Pattern Contribution for the fruits component amount onto the Expected Meal Pattern Contribution per Serving (Figure 1g) or the amount will self-populate if using the RAW spreadsheet. Doing so will combine the meal pattern contribution for the fruits component with the other meal components onto one worksheet for the recipe.
Follow these steps to calculate the meats/meat alternates contribution per serving:
Record the name of the ingredient in the “Ingredients,” Column (a).
Enter the ingredient quantity in the “Quantity of Ingredient,” Column (b) using the same weight or volume unit found in the “Purchase Unit,” Column 2 in the FBG. If the recipe lists the ingredient in a different unit, convert it to the “Purchase Unit.”
Example 1: The Porcupine Sliders recipe contains 6 lb, 15½ oz of raw, ground turkey, lean and 2½ cups of liquid, whole egg. The FBG lists the Purchase Unit as “Pound” or “10 lb pkg” for turkey, ground, fresh or frozen, with skin in natural proportions, includes USDA Foods. The 6 lb does not need to be converted, but the 15½ oz must be converted to pounds. The liquid eggs are listed in the FBG with a Purchase Unit as “Pound” or “5 lb pkg” for eggs, frozen whole eggs, pasteurized Includes USDA Foods. Convert the 2½ cups to pounds using “Additional Information” column in the FBG, 1 lb frozen eggs = about 1⅞ cups. Both ingredients are listed in the correct unit on the worksheet in Column (b), as shown.
Example 2: The Confetti Soup contains 5 lb, 10 oz of canned low-sodium black-eyed peas, drained, rinsed and 3 lb of turkey ham, extra-lean, diced ¼ inch. For the black-eyed peas, the FBG lists the Purchase Unit as “No. 10 can (108 oz)” and “No. 300 can (15 oz)” for beans, black-eyed (or peas), dry, canned, whole Includes USDA Foods; convert the 5 lb, 10 oz to ounces. For the turkey ham, the FBG lists the Purchase Unit as “Pound” for turkey ham, fully cooked, chilled or frozen, 15% added ingredients, includes USDA Foods; the 3 lb does not need to be converted. Both ingredients are listed in the correct unit on the worksheet in Column (b), as shown:
Record the preparation yield factor in “Preparation Yield” column in FBG, Column (c) for any meats/meat alternates ingredients that must be converted to match the form of the item as listed under “Food as Purchased,” Column 1 of the FBG.
Example 1: The 6.9687 lb of raw ground turkey, lean and the 1.3333 lb of liquid, whole egg are purchased in the same form as listed in the ingredients for the Porcupine Sliders recipe, so a preparation yield factor is not needed for these ingredients. Leave Column (c) on the worksheet blank, as shown:
Example 2: The 3 pounds of turkey ham are purchased in same form as listed in the Confetti Soup recipe (it just needs to be diced), so a preparation yield factor is not used for this ingredient. However, the 90 oz of canned low-sodium black-eyed peas, drained, rinsed are purchased in an undrained form, so a preparation yield factor is required for this ingredient. The FBG preparation yield factor is as follows: 1 No. 10 can = about 65.0 oz (9⅜ cups) heated, drained beans.
Calculate the quantity of each ingredient to purchase, if a preparation yield factor was used, and record the answer in “Calculated Quantity to Purchase,” Column (d). This calculation is shown for the Confetti Soup and shows the number of No. 10 cans of black-eyed peas to purchase.
Enter the Servings per Purchase Unit in Column (e) for each ingredient, using the “Servings per Purchase Unit, EP,” column of the FBG.
Example: In the Confetti Soup recipe, the canned low-sodium black-eyed peas, drained, rinsed are served heated. “Servings per Purchase Unit, EP,” column of the FBG lists two options for beans, black-eyed (or peas), dry, canned whole includes USDA Foods, 37.7 or 25.1 for a No. 10 can (108 oz). By looking at the next column in the FBG, “Serving Size per Meal Contribution” column, 37.7 refers to ¼ cups of heated, drained beans and 25.1 refers to ⅜ cup of heated, drained beans. Since the meal contribution is based on ¼ cup servings (1 oz equivalent of meat alternate), 37.7 is entered in the “Servings per Purchase Unit” column in the FBG, Column (e). For the turkey ham, extra-lean, diced, ¼ inch, "Servings per Purchase Unit EP" column of the FBG lists two options, 9.41 or 6.27 for 1 lb. By looking at "Serving Size per Meal Contribution" column, 9.41 refers to a 1.7 oz serving (1 oz cooked turkey) and 6.27 refers to a 2.6 oz serving (1½ oz cooked turkey). In this case, 9.41 is entered in the “Servings per Purchase Unit” column in the FBG since it is based on a serving size of 1.0 oz equivalent meat, as shown:
Enter the “Total Ounces,” Column (f) for each ingredient by multiplying the numbers in Columns (b) and (e), if a preparation yield is not utilized, or multiplying the numbers in Columns (d) and (e), if a preparation yield is used.
Example 1: For the Porcupine Sliders recipe, a preparation yield was not used for the turkey and egg ingredients, so the numbers in Column (b) are multiplied by the numbers in Column (e), as shown:
The total ounces for the meats/meat alternates component are totaled, as circled in red above. The Total Ounces amount is 102.0494.
Example 2: For the Confetti Soup, a preparation yield was used for the black-eyed peas, so the number in Column (d) is multiplied by the number in Column (e). The turkey ham did not use a preparation yield, so the number in Column (b) is multiplied by the number in Column (e), as shown:
The total ounces for the meats/meat alternates are totaled, as circled in red. The sum for Total Ounces is 80.4300.
Calculate the ounce equivalent per serving for the meats/meat alternates component, and record this number in “Ounce Eq. M/MA per Serving,” Column (g). This calculation is done by dividing the number of total ounces in Column (f) by the number of servings per recipe, as shown:
Determine the expected meal pattern contribution for the meats/meat alternates component by rounding the amount in Column (g) “Ounce Eq. M/MA per Serving” down to the nearest quarter ounce and record this amount in the Expected Meal Pattern Contribution (Meats/Meat Alternate—oz eq) field, or if using the RAW spreadsheet, use the drop-down menu as shown.
Record the Expected Meal Pattern Contribution for the meats/meat alternates component amount on Figure 1g or the amount will self-populate if using the RAW spreadsheet. Doing so will combine the meal pattern contribution for the meats/meat alternates component with the other meal components onto one worksheet for the recipe.
The grains contribution is calculated three different ways, using Method A, B, or C, depending on the type of grains product. Use the method that best fits your recipe.
Method A is used to calculate the grains contribution based on finished weight of purchased items using Exhibit A: Grain Requirements for Child Nutrition Programs.
Method B is used to determine the grains contribution for items using yield data from Section 4 in the FBG.
Method C is used to calculate the grains contribution using the grams of creditable grains when (1) the grain product is made at the site/locally, or (2) the manufacturer’s Product Formulation Statement provides the grams of creditable grains per portion.
Record only the recipe’s grains ingredients that are purchased as a finished product, as listed in Exhibit A in “Product Description per Exhibit A,” Column (a).
Example: If a recipe contains for 1 lb (16 oz) of purchased, low-fat granola, no fruits, locate the granola in Exhibit A under Group I, Ready-to-eat breakfast cereal and record the ingredient name in Column (a), as shown.
Enter the ingredient quantity in the “Quantity of Product,” Column (b) in ounces, grams, or cups.
Example: The 1 lb of granola is entered in ounces, as shown. There are 16 ounces in one pound.
Enter the weight for 1 oz eq of the ingredient as stated on Exhibit A.
Example: Using Exhibit A, under the column “Oz Eq for Group I,” 1 oz eq = ¼ cup or 1 ounce of granola. So, 1 oz of purchased granola is equal to 1 oz eq grains. Record this number in Column (c), as shown.
Calculate the creditable amount of each purchased grains ingredient, and record the answer in “Creditable Amount,” Column (d). This following calculation is provided for low-fat granola, no fruits.
The total creditable amount is totaled, as circled in red above. The sum for Creditable Amount is 16.0000.
Calculate the creditable grains amount per serving by dividing the creditable amount in Column (d) by the number of servings per recipe, and record this number in “Creditable Grains Amount per No. of Servings,” Column (e), as shown.
Determine the expected meal pattern contribution for the Method A—grains component by rounding the amount in Column (e), “Creditable Grains Amount per No. of Servings” down to the nearest quarter ounce and record this amount in the Expected Meal Pattern Contribution (Grains—oz eq) field, or if using the RAW spreadsheet, use the drop-down menu as shown.
Record the Expected Meal Pattern Contribution for the Method A—grains component amount on Figure 1g or the amount will self-populate onto the worksheet if using the RAW spreadsheet. Doing so will combine the meal pattern contribution for the Method A—grains component with the other meal components onto one worksheet for the recipe.
Record the recipe’s creditable grains ingredients (e.g., Pasta, Elbow Macaroni, Whole Wheat, Regular, Dry) as listed in the Grains section of the FBG in “Ingredients,” Column (a).
Example: If a recipe contains 6 lb dry, long grain, brown rice, record the ingredient name in Column (a) as it is listed in the FBG, as shown.
Enter the ingredient quantity using the same weight or volume unit found in the FBG.
Example: The 6 lb brown rice is entered, as shown.
Enter the Servings per Purchase Unit in Column (c) for each ingredient, using the “Servings per Purchase Unit, EP” column of the FBG.
Example: For the brown rice, “Servings per Purchase Unit, EP” column of the FBG lists three options, 26.00, 13.00 or 8.66 for a pound of rice, brown, long grain, regular, dry. By looking at the next column in the FBG, “Serving Size per Meal Contribution,” 26.00 refers to ¼ cups cooked, 13.00 refers to ½ cups cooked, and 8.66 refers to ¾ cups of cooked brown rice. Since the serving size for this recipe is ½ cup cooked brown rice, enter 13.00 in the “Servings per Purchase Unit” column in the FBG, Column (c), as shown.
Calculate the creditable amount of each grains ingredient and record the answer in “Creditable Grain Amount,” Column (d). This is performed in the following calculation for the brown rice.
The total creditable amount is totaled, as circled in red above. The sum for Creditable Amount is 78.0000.
Calculate the creditable grains amount per serving by dividing the creditable amount in Column (d) by the number of servings per recipe, and record this number in “Creditable Grains Amount per No. of Servings,” Column (e), as shown.
Determine the expected meal pattern contribution for the Method B—grains component by rounding the amount in Column (e), “Creditable Grains Amount per No. of Servings” down to the nearest quarter ounce and record this amount in the Expected Meal Pattern Contribution (Grains—oz eq) field, or if using the RAW spreadsheet, use the drop-down menu as shown.
Record the Expected Meal Pattern Contribution for the Method B—grains component amount on Figure 1g or the amount will self-populate if using the RAW spreadsheet. Doing so will combine the meal pattern contribution for the Method B—grains component with the other meal components onto one worksheet for the recipe.
Record the recipe’s creditable grains ingredients in “Ingredients,” Column (a).
Example: If a recipe contains 1 lb 14 oz of whole wheat flour and 1 lb 12 oz of enriched flour, record these grains ingredient(s) in Column (a), as shown.
Enter the ingredient quantity in ounces in the “Quantity of ingredients in ounces,” Column (b).
Example: The 1 lb, 14 oz of whole wheat flour and 1 lb, 12 oz of enriched flour are converted to ounces and entered, as shown.
Record the conversion factor of 28.35 to convert the ingredient in ounces to grams in Column (c), “Conversion Factor to Grams.”
Calculate the grams of creditable grains by multiplying the quantity of ingredient in Column (b) by 28.35 in Column (c) and record this number in Column (d), “Total Grams Creditable Grains” or if using the RAW spreadsheet, the grams of creditable grains are auto-calculated in Column (c), “Convert to Grams Creditable Grains,” Column (c) as shown.
The creditable amount is totaled, as circled in red. The sum for the Creditable Amount in grams is 1644.3000.
Calculate the creditable grains amount per serving by dividing the creditable amount in grams in Column (c) by the number of servings per recipe, and record this number in Column (e), “Total Grams Creditable Grains per No. of Servings,” or if using the RAW spreadsheet, this amount is auto-calculated in Column (d), as shown.
Divide the grams of creditable grains per serving in Column (e) by the standard amount of either 16 grams or 28 grams per oz equivalent and record this number in Column (f), “Creditable Grains per Portion by Standard Amount (16g or 28g).” Grain products listed in Exhibit A, Groups A–G use the standard of 16 grams creditable grains per oz eq and those listed in Groups H and I use the standard of 28 grams creditable grains per oz eq. If using the RAW spreadsheet, select the standard amount from the drop-down menu. As shown for this example, 16g is selected as the standard amount because pizza crust is listed in Group B of Exhibit A. The creditable grains per serving by standard amount is then auto-calculated in Column (e), as shown.
Determine the Expected Meal Pattern Contribution for the Method C—grains component by rounding the amount in Column (f), “Creditable Grains per Portion by Standard Amount (16g or 28g)” down to the nearest quarter ounce and record this amount in the Expected Meal Pattern Contribution (Grains—oz eq) field, or if using the RAW spreadsheet, use the amount in Column (e) and the drop-down menu as shown.
Record the Expected Meal Pattern Contribution for the Method C—grains component amount on Figure 1g or the amount will self-populate if using the RAW spreadsheet. Doing so will combine the meal pattern contribution for the Method C—grains component with the other meal components onto one worksheet for the recipe.
When using the RAW spreadsheet, this template is self-populated as the meal pattern contribution is calculated for the different meal components of a recipe, or you may record these amounts on Figure 1g.
Following are templates for each worksheet in the RAW (Figures 1a–1g) to be completed in a hard copy format. They can be printed and/or copied to help you determine the meal pattern contribution for recipes served in the Child Nutrition Programs (CNP).
The RAW is also available in a spreadsheet format upon request to the CNP-NTAB mailbox at cnpntab@usda.gov and an interactive, web-based RAW is available at https://foodbuyingguide.fns.usda.gov. Use of this workbook in the web-based format is recommended to obtain the maximum benefit; however, the examples in this appendix have been tailored to both the spreadsheet and hard copy format for your convenience.
Figure 1a–Vegetables (with Subgroups) Contribution
Figure 1b - Fruits Contribution
Figure 1c - Meats/Meat Alternates Contribution
Figure 1d - Grains Contribution using Method A, B, or C
Figure 1e - Grains Contribution by Methods A, B, or C (cont’d)
Figure 1f - Grains Contribution by Methods A, B, or C (cont’d)
Figure 1g
