WELCOME TO THE FOOD BUYING GUIDE

It is a big-and very important-job to plan, purchase, prepare, and serve nourishing meals for the U.S. Department of Agriculture's Child Nutrition Programs (CNP). Every day, your work helps fight hunger and improve the nutritional health of children and adults in America.

Whether you are serving food to a small number of children or adults, or hundreds of students, you need to think carefully about each meal and snack.

Questions to ask yourself include:

• Will the meal or snack meet the appropriate requirements of the various CNP?
• What quantity of the raw product is needed to provide the amount of ready-to-cook food called for in a recipe?
• How many servings will you get from a specific quantity of food?
• How much food will you need to buy?

This “Food Buying Guide for Child Nutrition Programs” (FBG) is designed to help you in two important ways.

1. First, it will help you or your purchasing agent buy the right amount of food and purchase it in the most cost-effective manner.


2. Second, it will help you determine the specific contribution each food makes toward the meal pattern requirements. This is necessary to ensure that meals and snacks provide balanced nourishment and meet program requirements for reimbursement.

In addition, this guide provides ideas for adding new foods or new forms of familiar foods to your menus. The Dietary Guidelines for Americans emphasize that a variety of fruits, vegetables, and grains, especially dark green and red/orange vegetables and whole grains, are key elements of a healthful diet. By offering a wide variety of nourishing foods, you are giving children and adults a greater opportunity to develop eating habits that will promote life-long good health and wellness. The FBG was first published in 1947. It is updated periodically, to reflect updated meal pattern requirements, to add new foods, and to reflect changes in processing technology or packaging that may affect yield.

The FBG is widely used by school food service professionals participating in the National School Lunch Program (NSLP), School Breakfast Program (SBP), the NSLP afterschool snack service (NSLP afterschool snacks), institutions and facilities participating in the Child and Adult Care Food Program (CACFP), and sponsors and sites participating in the Summer Food Service Program (SFSP). Meal Patterns for each of these CNP are included in the Resource Center.

This guide:

• Reflects meal pattern requirements for the CNP (NSLP, SBP, NSLP afterschool snacks, CACFP, SFSP).
• Includes the vegetable subgroups (beans, peas, and lentils; red/orange; dark green; starchy; and other vegetables). Offering specific amounts of vegetables from each vegetable subgroup weekly is only required in the school meal programs. However, other CNP (CACFP and SFSP) may wish to use these subgroups as a guide for offering a variety of vegetables to program participants.
• Includes food items or pack sizes, each carefully tested using the equipment and methods that would be used in a typical food service setting.
• Incorporates helpful information. For example, practical examples are included to serve as a how-to guide for working with the yield data tables.
• Contains the meal pattern requirement charts for each CNP.
• Includes the Exhibit A: Grain Requirements for Child Nutrition Programs chart.

Appendixes:

• Appendix A: Recipe Analysis Workbook.This appendix was updated to provide a tool to help you determine your standardized recipe's expected meal pattern contributions. This tool contains a series of worksheets (tabs) with formulas for each food group (meal component).
• Appendix B: Using “Additional Information” Column of the Food Buying Guide Yield Tables.This appendix shows how to determine the amount of food to purchase for yield and crediting purposes using the “Additional Information” column.
• Appendix C: The USDA Child Nutrition (CN) Labeling Program. This appendix provides a brief description of the CN Labeling Program, the types of foods that can be CN labeled, and what a CN label looks like. It also contains yield data for “Food Items for Further Processing” used primarily by industry.
• Appendix D: The Food Purchasing Process.This appendix provides a summary of resources to guide you through the food purchasing process.
• Appendix E: Grains/Breads Component: The Summer Food Service Program (SFSP).This appendix was added to provide information on how food products contribute toward the grains/breads requirement in the SFSP.
• Appendix F: Resources.Resources related to program requirements, nutrition guidance, food safety, and more.

This FBG will periodically be updated and individual sections will be available to download and print.

Yield information is a valuable planning and production tool used to:

• estimate the amount of food to purchase;
• determine the meal pattern contribution for each meal component;
• control foods costs;
• prevent food waste; and
• ensure an adequate quantity of food is produced for each meal or snack.

Use it as a guideline to purchase the appropriate amount of food for the meals and snacks you will prepare.

These examples illustrate what is meant by yield:

• If you plan to include fresh, chopped tomatoes in a green salad, you need to determine how many pounds of whole tomatoes you must purchase to have the amount needed for the recipe.
• If you purchased USDA Foods ground beef and you plan to serve 275 portions of meatloaf, which provide 2 ounces of cooked lean meat per portion, you need to determine how many ounces of raw ground beef to include in the recipe to yield 275 2-ounce servings of cooked lean meat.
• If you plan to serve a marinated black bean salad, and the recipe calls for 5 pounds of drained, canned, black beans, you need to determine how many cans to start with–in other words, how many cans of undrained beans will yield 5 pounds of drained beans? Or how many pounds of dry, uncooked black beans could be used instead?

The yield information provided in this guide represents average yields based on research conducted by USDA. The yield information given for a specific food is meant to be a planning and production tool.

The yield information in this guide is based on careful portioning and weighing. Using tools such as scales, measuring cups, and measuring spoons, you must measure or weigh portions carefully and ensure that each serving size is appropriate for the age/grade group you are serving.

If your food service operation is consistently getting a higher or lower yield from a product than the yield specified in this FBG, you may want to conduct an in-house yield study or research and document the yield or number of portions of a specified size that the product provides. Prior to obtaining any in-house yield data you must find out if your State agency will allow the use of in-house yield data. If your State agency allows the use of in-house yield data: (1) determine what documentation you need to show your State agency to verify how you determined the in-house yields; and (2) maintain any documentation required by the State agency.

Specific and verifiable procedures must be followed to document yield.

For example, suppose the yield listed in this FBG for a #10 can of diced pears is consistently lower than the yield you are getting with the brand of diced pears you currently purchase. Program operators may request approval from their State agency to conduct in-house yield data.

If approval is granted to conduct in-house yields, a minimum of at least six (6) samples (e.g., six (6) #10 cans of diced pears) are required to determine the yield. The Program operator must carefully portion the food, using the appropriate scoop/disher or measuring spoon. The food item should be filled to the top level of the measuring utensil that is being used. Carefully count the number of the specified serving size obtained from each sample and document the number count (see table below). To determine the average number of portions per sample, add the number of servings from each sample and then divide the total number of servings by six (sample size).

To get a better yield estimate, it is recommended that at least two people do the portioning and counting of six samples independently. Program operators should maintain how the yields were established and provide the State agency with appropriate documentation (see below for sample documentation). The State agency may also request other forms of documentation, such as photographs of the actual measurements.

Many factors affect yield, including:

• the quality and condition of the food you buy;
• storage conditions and handling;
• the equipment used in preparation;
• cooking method and time cooked;
• the form in which you serve the food—for example, whether the potatoes you are serving are mashed, fried, or baked; and
• serving utensils used for portion control.

All CNP meal patterns follow a food-based menu planning approach. This approach requires specific amounts of foods be served daily in accordance with the meal pattern. The specific amounts of foods included in the meal pattern requirements ensure that program participants receive access to a variety of foods each day which that contribute to a healthy diet. The meal pattern requirements for each (CNP) are provided in Charts 1A-5C. State agencies have the discretion to set stricter requirements than the minimum nutrition standards for school meals. For additional guidance, please contact your State agency. All updated meal patterns are listed in the Resource Center.

Below are descriptions of each of the meal pattern charts.

Charts 1A and 1B: School Breakfast Program (SBP) and National School Lunch Program (NSLP)

Charts 1A and 1B present the food-based meal pattern for the SBP and NSLP. To allow for age-appropriate school meals, USDA requires schools to use grade groups K–5, 6–8, and 9–12 to plan menus in the SBP and NSLP. Schools are provided the flexibility to use one meal pattern for students in grades K–8 as food quantity requirements for groups K–5 and 6–8 overlap, provided the school meets the calorie, saturated fat, added sugar, and sodium standards for each of the grade groups receiving the school meals.

Chart 2: NSLP Afterschool Snacks

Chart 2 provides the meal components and minimum serving size requirements for NSLP afterschool snacks.

Chart 3: Summer Food Service Program (SFSP)

Chart 3 presents the breakfast, lunch/supper, and snack meal patterns for the SFSP.

Charts 4A, B, C, and D: Child and Adult Care Food Program (CACFP)

Charts 4A, B, and C present the CACFP child and adult meal patterns for breakfast, lunch/supper, and snack.

Chart 4D presents the CACFP infant meal patterns for breakfast, lunch, supper and snack. Please note that the FBG does not include yields for infant formulas or other commercially prepared infant foods.

Charts 5A, B, and C: Preschool Meal Pattern Requirements

Charts 5A, B, and C present the Preschool meal patterns for breakfast, lunch and snack for schools that serve preschoolers in addition to K–12 grade groups.

How are the Foods in this Guide Listed and Grouped?

The foods in this guide are listed as individual food items. The foods are arranged alphabetically within the appropriate meal component from the Child Nutrition Meal Patterns. (These meal pattern charts are located in the Resource Center.)

For example, if you were looking for information…

• …on chicken, search in Section 1: Meats/Meat Alternates
• …on sweet potatoes, see Section 2: Vegetables
• …on blueberries, see Section 3: Fruits
• …on cereals, see Section 4: Grains
• …on milk, see Section 5: Milk
• …on salad dressing, see Section 6: Other Foods

The foods in Section 6: Other Foods do not meet the requirement for any component in the meal patterns and therefore are not creditable. They are foods frequently used as additional foods, condiments or seasonings to increase menu appeal, improve acceptability, and provide additional calories and nutrients to help meet children’s nutritional needs. The Other Foods section is provided to assist you in purchasing these types of foods.

What Information do the Yield Tables Provide?

Using a six-column format, the yield data tables provide the following information:

• Food As Purchased, AP
• Purchase Unit
• Servings per Purchase Unit, EP (Edible Portion)
• Serving Size per Meal Contribution
• Purchase Units for 100 Servings
• Additional Information

Here are more details on each of these columns:

• Food As Purchased, AP: Tells you the name of the food item and the forms you can purchase it in. Individual foods are arranged in alphabetical order by type of food. For instance, ham is listed under Pork, Mild Cured. Within each type, foods are listed according to the forms in which they appear in the market–fresh, canned, frozen, or dehydrated.
  
  Where appropriate, Food As Purchased, AP also includes a detailed description of the form in which items are purchased. For example, a listing for fresh beets reads: Beets, fresh: Without tops.
  
  

• Purchase Unit: Tells you the basic unit of purchase for the food. For most foods, the guide lists “Pound” as the purchase unit.
  
  For some processed foods, the guide lists an institutional pack and, in many cases, a smaller pack, along with the net weight of the pack’s contents. For example, the listing for canned green beans, French style, includes information on four can sizes: No. 10 can (101 oz), and No. 2½ can (28 oz), No. 300 can (14½ oz), and pound.
  
  

• Servings per Purchase Unit, EP (Edible Portion): Shows the number of servings of a given size (found in "Serving Size per Meal Contribution" column) from each purchase unit (found in "Purchase Unit column"). It is based on average yields from good quality foods prepared in ways that result in a minimum of waste.
  
  For example, the purchase unit for fresh cranberries is listed as 1 pound. This The Servings per Purchase Unit, EP column indicates 15.60 servings per purchase unit if ¼ cup raw, chopped fruit ("Serving Size per Meal Contribution" column) is served. This tells us we can expect to obtain 15.60 ¼ cup servings from 1 pound of good quality fresh cranberries.
  
  Where applicable, numbers have been carried to two decimal places, such as 15.60 in this example, because fractions become significant when figuring large numbers of servings. (It is for this reason, and not because the figures represent this degree of accuracy, that they have been reported to the nearest 0.01 of a serving for less than 10 servings per purchase unit.)
  
  Numbers reported in this column have sometimes been rounded down to help ensure enough food for the desired number of servings. In other words, 15.65 became 15.60 instead of 15.70 to ensure that (1) each serving will provide the amount listed in "Servings per Purchase Unit, (EP)," and (2) that enough food will be purchased.
  
  

• Serving Size per Meal Contribution: Describes a serving by weight, measure, or number of pieces or slices. Sometimes both volume and weight are given or weight and number of pieces or slices.
  
  Items such as a piece of cooked chicken are given an approximate serving size in measure, with weight in parentheses. For example, for Chicken drumsticks, “Serving Size per Meal Contribution” column reads: 1 drumstick (about 1½ oz cooked chicken without skin).
  
  For foods specified in the meal patterns, the serving size given in this column can be credited toward meeting the meal pattern requirements. For many fruits and vegetables, ¼ cup servings are included.
  
  

• Purchase Units for 100 Servings: Shows the number of purchase units you need for 100 servings. This number was calculated using the purchase unit listed in "Purchase Unit" column and the serving size (by weight) listed in "Serving Size per Meal Contribution" column. Numbers in "Purchase Units for 100 Servings" column have been rounded up to help ensure enough food is available for one hundred servings.
  
  

• Additional Information: Provides other information to help you calculate the amount of food you need to purchase and/or prepare. For many food items, this column shows the quantity of ready-to-cook or cooked food you will get from a pound of food as purchased. For instance, it tells you 1 pound of fresh, 125–138 count, whole apples will yield 0.78 pounds of ready-to-serve or -cook raw, cored, peeled apples.
  
  For many processed foods, this column also gives the weight or number of cups of drained vegetable or fruit from various can sizes. For example, for carrots, canned, sliced, No. 10 can, this column tells you that one No. 10 can provides about 70.0 oz (10¾ cups) drained, unheated carrots. See Appendix B for additional examples.
  
  

The data in the yield tables can help you in a variety of ways as you plan menus, make purchasing decisions, and check to make sure your meals meet CNP requirements.

The next sections titled “Working with the Food Buying Guide” and “Methods Used to Determine Quantity” provide an easy-to-follow guide on how to use the yield data. Through a variety of practical examples you will learn how to:

• Determine the number of purchase units needed to obtain the desired number of servings of a particular food.
• Adjust portion sizes and calculate servings.
• Calculate the quantity of food to buy to obtain the correct amount of ready-to-cook food for a recipe.
• Determine correct yields for foods purchased prepared and ready-to-cook or -use. This is especially useful for fresh fruits and vegetables.
• Make cost comparisons.

Calculating how much food you need for a given number of servings

There are three methods used to determine the quantity of food needed for a given number of servings.

• Method 1–Using Servings per Purchase Unit, EP
  • Variation 1–No conversion of serving size needed
  • Variation 2–Conversion of serving size required
  
  
• Method 2–Using Purchase Units for 100 Servings
  
  
• Method 3–Using Additional Information
  
  

The methods and examples shown in the “Methods Used to Determine Quantity” section illustrate how you might use the yield data tables to:

• Calculate the quantity of food to purchase.
• Calculate the number of servings in a purchase unit not listed in the FBG.
• Do cost comparisons of food items.

Tips to remember as you calculate the quantity of food for a given number of servings:

• Foods are most often purchased in case lots so keep in mind that the purchase amount may differ from the calculated amount to prepare a menu item.
• Always round up when calculating how much food to buy.
• Always round down when calculating the creditable amount of food to meet a meal pattern requirement.

To calculate how much of any food to purchase you should begin by asking yourself the following questions:

• How many servings will I need?
• Will different serving sizes be used for various age/grade groups?
• What is my planned serving size for this food?
• In what form will I purchase this food?
• What serving size is listed in the “Serving Size per Meal Contribution” column?
• Is the listed serving size the same as my planned serving size?
• How many purchase units of the food will I need to buy?

There are additional FBG resource available to assist you in determining the quantity needed for a given number of servings:

The Food Buying Guide for Child Nutrition Programs (FBG) Interactive Web-Based Tool, available at https://foodbuyingguide.fns.usda.gov, provides the ability to:

• Search by meal component and further narrow the search by food categories, as well as select a specific Program - Meal as an additional search filter.
• Perform side-by-side comparisons of foods within a food category (e.g. diced canned carrots vs. diced fresh carrots).
• Create a favorites list (food items in the favorites list can be saved and accessed later).
• Select the desired Serving Size per Meal Contribution for fruits and vegetables.
• Use the following built-in features:
  • The Recipe Analysis Workbook (RAW) can calculate the meal pattern contribution for a standardized recipe.
  • The Exhibit A Grains Tool can assist in calculating the grains contribution for grain products listed in Exhibit A.
  • The FBG Calculator can assist in creating shopping lists from the FBG and determining how much of each food item to purchase.
  • The Product Formulation Statement (or PFS) Workbook (which is available only to registered vendors), can be used to create Product Formulation Statements for processed products.
  
  

Method 1–Using Servings per Purchase Unit, EP
Variation 1–No conversion of serving size needed

1. Carrot slices, cooked
2. Ground beef

Variation 2–Conversion of serving size required

3. Beef round roast, without bone
4. Baked beans, vegetarian, canned
5. Nut butters (including peanut butter)
6. Eggs, large, shell, fresh
7. Cereals and cereal grains

Method 2–Using Purchase Units for 100 Servings

1. Turkey Meatloaf
2. Green beans, frozen, cut
3. Converting “Purchase Units for 100 Servings” column yield data

Method 3–Using Additional Information

1. Broccoli, fresh, ready-to-cook
2. Romaine lettuce, fresh, pieces
3. Butternut squash, fresh, whole

General Procedure: Divide the number of servings you need by the number of servings you will get from one purchase unit (pound, can, etc.) (Servings per Purchase Unit, EP).

Examples A and B show you how to calculate the number of purchase units needed to obtain the desired number of servings of a particular food. The serving size you plan to serve is the same as the serving size listed in “Serving Size per Meal Contribution” column of the Food Buying Guide. No conversion of the serving size is needed.

Examples C-H show you how to calculate the number of purchase units needed to obtain the desired number of servings of a particular food. The serving size(s) you plan are not the same as the serving size(s) listed in the Food Buying Guide. Conversion of the serving size is required. The conversion chart below can assist in determining the creditable amount per portion.

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Method 1 Example A: Carrot Slices, Cooked

You plan to serve ¼ cup servings of steamed carrot slices. You will purchase frozen, sliced carrots. How many pounds of frozen, sliced carrots do you need?

1. Estimate the number of servings of the prepared food you will need.
   
   You estimate that you will need 195 ¼ cup servings of cooked carrot slices.
   
   
2. Locate the food in the Food Buying Guide in the form you intend to serve.
   
   For the listing Carrots, frozen, sliced (found in “Food As Purchased, AP” column) you look for:
   
   Cooked vegetable (found in “Serving Size per Meal Contribution” column)
   
   
3. Check the serving size listed in “Serving Size per Meal Contribution” column. Compare this to your planned serving size.
   
   “Serving Size per Meal Contribution” column reads: ¼ cup cooked, drained vegetable
   
   This is the same as your planned serving size, so no conversion is needed. (Examples C-H show what to do when conversion is needed.)
   
   
4. Refer to “Purchase Unit” column to find the purchase unit. Refer to “Servings per Purchase Unit, EP” column for the number of servings you will get per purchase unit.
   
   “Purchase Unit” column reads: Pound
   
   “Servings per Purchase Unit, EP” column reads: 11.16
   
   
5. Divide the number of servings needed by the number of servings you will get per purchase unit (“Servings per Purchase Unit, EP” column)
   
   Number of servings needed = 195
   
   Servings per purchase unit = 11.16
   
   195 ÷ 11.16 = 17.47
   
   
6. Round up to 18.0 lb to ensure enough food is available.

ANSWER: You need 18.0 pounds of frozen, sliced carrots for 195 ¼ cup servings of cooked, sliced carrots.

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Method 1 Example B: Ground Beef, fresh or frozen (no more than 15% fat)

You plan to serve 1½ ounce portions of cooked ground beef. How many pounds frozen ground beef, no more than 15% fat, do you need?

1. Estimate the number of servings of the prepared food you will need.
   
   You estimate that you will need 60 1½ ounce servings.
   
   
2. Locate the food in the Food Buying Guide in the form you intend to purchase (“Food As Purchased, AP” column), then locate the form of the food you intend to serve (“Serving Size per Meal Contribution” column).
   
   For the listing Ground Beef, fresh or frozen, no more than 15% fat (found in “Food As Purchased, AP” column) you look for:
   
   Cooked lean meat (found in “Serving Size per Meal Contribution” column)
   
   
3. Check the serving size listed in “Serving Size per Meal Contribution” column.
   
   Compare this to your planned serving size. “Serving Size per Meal Contribution” column includes the serving size: 1½ ounce cooked lean meat.
   
   This is the same as your planned serving size, so no conversion is needed. (Examples C-H show what to do when a conversion is needed.)
   
   
4. Refer to “Purchase Unit” column to find the purchase unit. Refer to “Servings per Purchase Unit, EP” column for the number of servings you will get per purchase unit.
   
   “Purchase Unit” column reads: Pound
   
   “Servings per Purchase Unit, EP” column reads: 8.00
   
   
5. Divide the number of servings needed by the number of servings you will get per purchase unit (“Servings per Purchase Unit, EP” column).
   
   Number of servings needed = 60
   
   Servings per purchase unit = 8.00
   
   60 ÷ 8.00 = 7.5
   
   
6. Round up to 7.75 lb to ensure enough food is available.

ANSWER: You need 7¾ pounds of frozen ground beef, no more than 15% fat, for 60 1½ oz servings of cooked ground beef.

For multiple serving sizes of meat, poultry, fish, or cheese multiply the number of participants to be served by each serving size in ounces to get the ounces needed. Add the results to get the total ounces needed.

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Method 1 Example C: Beef Round Roast, fresh or frozen, without bone ¼ inch trim

You plan to serve boneless, cooked roast beef to 75 participants of different grade levels. How many pounds of raw beef round roast, without bone, do you need?

1. Estimate the number of servings and the serving size of the prepared food for each age/grade.
   
   You estimate that of the 75 planned servings, 45 will be served at 1½ ounces each and 30 will be served at 2 ounces each.
   
   
2. Locate the food in the Food Buying Guide in the form you intend to purchase (“Food As Purchased, AP” column), then locate the form of the food you intend to serve (“Serving Size per Meal Contribution” column).
   
   For the listing Beef Round Roast, fresh or frozen, without bone ¼ inch trim (found in “Food As Purchased, AP” column) you look for:
   
   Cooked lean meat (found in “Serving Size per Meal Contribution” column)
   
   
3. Check the serving size listed in “Serving Size per Meal Contribution” column. Compare this to your planned serving sizes.
   
   “Serving Size per Meal Contribution” column includes the serving sizes: 1 oz cooked lean meat and 1½ oz cooked lean meat.
   
   Since there is no serving size for 2 ounces of cooked lean meat, a conversion is needed.
   
   
4. Calculate the total ounces of cooked lean meat needed.
   
   

   45 servings x 1.5 oz =	67.5 oz
   30 servings x 2.0 oz =	60.0 oz
   	127.5 ounces total lean cooked meat

   
   
   You need a total of 127.5 oz of lean cooked meat. Since this total is in units of 1 ounce, you can now use the serving size of 1 oz cooked lean meat as found in “Serving Size per Meal Contribution” column.
   
   
5. Refer to “Purchase Unit” column to find the purchase unit. Refer to “Servings per Purchase Unit, EP” column for the number of servings you will get per purchase unit.
   
   “Purchase Unit” column reads: Pound
   
   “Servings per Purchase Unit, EP” column reads: 9.76
   
   
6. Divide the total number of ounces needed by the number of servings you get per purchase unit. (“Servings per Purchase Unit, EP” column)
   
   Number of total ounces needed = 127.5
   
   Servings per purchase unit = 9.76
   
   127.5 ÷ 9.76 = 13.06
   
   
7. Round up to 13.25 lb to ensure enough food is available.

ANSWER: You need 13¼ pounds of raw roast beef without bone, ¼ inch trim to provide the required serving sizes for 75 participants.

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Method 1 Example D: Baked Beans, Vegetarian, Canned

You plan to serve ½ cup servings of canned, vegetarian baked beans. You purchase USDA Foods baked beans in sauce, vegetarian, in No. 10 cans (108 oz). How many No. 10 (108 oz) cans do you need?

1. Estimate the number of servings of prepared food you need.
   
   You estimate that you need 120 ½ cup servings.
   
   
2. Locate the food in the Food Buying Guide in the form you intend to serve.
   
   For the listing Bean Products, dry beans, canned, Beans Baked in Sauce, Vegetarian (found in “Food As Purchased, AP” column) you look for:
   
   Heated beans (found in “Serving Size per Meal Contribution” column)
   
   
3. Check the serving size listed in “Serving Size per Meal Contribution” column. Compare this to your planned serving size.
   
   “Serving Size per Meal Contribution” column reads: ¼ cup heated beans with sauce
   
   Since there is no serving size for ½ cup of heated beans with sauce, a conversion is needed.
   
   
4. Calculate the number of ¼ cup servings of baked beans with sauce needed.
   
   
   1. Divide ½ by ¼ (convert fractions to decimals; see Table 6: ½ = 0.5, and ¼ = 0.25)
      
      0.5 ÷ 0.25 = 2.0
      
      
   2. Multiply the factor (2.0) by the number of servings needed (120)
      
      2.0 multiplied by 120 = 240 ¼ cup servings
      
      
   You need a total of 240 ¼ cup servings of baked beans with sauce. Since this number is in units of ¼ cup servings, you can now use the serving size of ¼ cup baked beans with sauce as found in “Serving Size per Meal Contribution” column.
   
   
5. Refer to “Purchase Unit” column to find the purchase unit. Refer to “Servings per Purchase Unit, EP” column for the number of servings you will get per purchase unit.
   
   “Purchase Unit” column reads: No. 10 can (108 oz)
   
   “Servings per Purchase Unit, EP” column reads: 47.10
   
   
6. Divide the total number of ¼ cup servings needed by the number of servings you get per purchase unit (“Servings per Purchase Unit, EP” column).
   
   Number of ¼ cup servings needed = 240
   
   Servings per purchase unit = 47.10
   
   240 ÷ 47.10 = 5.09
   
   
7. Round up to 5¼ cans to ensure enough food is available.

ANSWER: Since you can only buy whole cans of product, you need to open 6 No. 10 (108 oz) cans of USDA Foods baked beans in sauce, vegetarian, but only need to prepare slightly above 5¼ cans to serve 120 ¼ cup portions of vegetarian baked beans.

For multiple serving sizes of cooked beans, peas, and lentils convert each serving size to the number of ¼ cup servings needed. This is done by dividing each serving size by ¼ and multiplying the result by the number of participants to be served.

• If you prefer working with decimals instead of fractions, see Table 6.
  
  
• For multiple serving sizes, convert each one to ¼ cup servings and add the results to obtain the total ¼ cup servings.
  
  
• If you are crediting beans, peas, and lentils as the meat alternate component:
  
  ⅛ cup beans, peas, and lentils = 0.5 oz equivalent meat alternate
  ¼ cup beans, peas, and lentils = 1 oz equivalent meat alternate
  ⅜ fcup beans, peas, and lentils = 1.5 oz equivalent meat alternate
  ½ cup beans, peas, and lentils = 2 oz equivalent meat alternate

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Method 1 Example E: Nut Butters (including peanut butter)

You want to serve 1 Tbsp servings of peanut butter as part of the meats/meat alternates component of the meal. How many 32 oz jars of peanut butter do you need?

1. Estimate the number of servings of peanut butter you need.
   
   You estimate that you need 65 servings.
   
   
2. Multiply the number of participants to be served by the number of tablespoons for each serving (for this example 1 serving is 1 Tbsp). This gives you the total number of tablespoons needed.
   
   65 x 1 = 65 tablespoons needed
   
   
3. Since the Food Buying Guide does not have data for 1 Tbsp servings, you need to convert the total tablespoons into a serving size that is given. Divide the total number of single tablespoons needed by 2. This gives you the total number of 2 Tbsp servings needed.
   
   65 ÷ 2 = 32.5 2 Tbsp servings
   
   
4. Refer to “Purchase Unit” column to find the purchase unit. Refer to “Servings per Purchase Unit, EP” column for the number of 2 Tbsp servings you get per purchase unit.
   
   “Purchase Unit” column reads: 32 oz container
   
   “Servings per Purchase Unit, EP” column reads: 28.80
   
   
5. Divide the number of 2 Tbsp servings by the number of servings per purchase unit (“Servings per Purchase Unit, EP” column). This gives you the number of purchase units needed.
   
   32.5 ÷ 28.8 = 1.12 units
   
   
6. Round up to 1.25 jars to ensure enough food is available.
   
   

ANSWER: You need 1¼ 32 oz jars of peanut butter to serve 65 1 Tbsp servings of peanut butter. Keep in mind that since only whole jars of any product can be purchased, you need to purchase 2 32 oz jars of peanut butter to provide 65 1 Tbsp servings.

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Method 1 Example F: Eggs, large, shell, fresh

You want to serve cooked egg in portions that provide 1 ounce equivalent meat alternate. How many whole large shell eggs do you need?

1. Estimate the number of servings of prepared egg you need.
   
   You estimate that you need 43 servings of cooked egg. (Each serving needs to provide 1 ounce equivalent meat alternate for this example.)
   
   
2. Multiply the number of participants to be served by the serving size(s) (in ounce equivalents). This gives you the total ounce equivalent meat alternate needed.
   
   43 x 1 = 43 total ounce equivalents of meat alternate
   
   
3. Divide the total ounce equivalents of meat alternate needed by two (2) since one large egg in this FBG provides 2 oz equivalent meat alternate. (“Servings per Purchase Unit, EP” column)
   
   This gives you the total number of whole large shell eggs needed.
   
   43 ÷ 2 = 21.5
   
   
4. Round up to 22 whole large shell eggs.

ANSWER: You need 22 whole large shell eggs to provide 43 1 oz equivalent meat alternate portions.

TIP: 1 large egg = 2 oz equivalent meat alternate.

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Method 1 Example G: Cereals and Cereal Grains

You want to serve cooked oatmeal on your menu. What quantity of dry, instant, rolled oats do you need?

1. Estimate the number of servings of prepared food you need.
   
   You estimate that you need 70 1 cup servings.
   
   
2. Convert the serving size of cooked cereal or cereal grains to the number of ½ cup servings since “Serving Size per Meal Contribution” column does not provide 1 cup servings.
   
   Divide 1.0 by ½ (convert fractions to decimals: ½ = 0.5, see Table 6)
   
   1.0 ÷ 0.5 = 2
   
   Multiply the factor by the number of servings needed.
   
   2 x 70 = 140 ½ cup servings of cooked oatmeal needed
   
   
3. Locate the item as purchased in “Food As Purchased, AP” column
   
   Cereal Grains, Oats (Group H) Rolled, Instant, Dry
   
   
4. Refer to “Purchase Unit” column to find the purchase unit. Refer to “Servings per Purchase Unit, EP” column for the number of servings you get per purchase unit.
   
   “Purchase Unit” column reads: Pound
   
   “Servings per Purchase Unit, EP” column reads: 23.40
   
   
5. Divide the total number of ½ cup servings of cooked oats needed by the number of servings you get per purchase unit.
   
   140 ÷ 23.40 = 5.98 pounds dry instant rolled oats
   
   
6. Round up to 6 pounds to ensure enough food is available.

ANSWER: You need 6 pounds of dry, instant, rolled oats to provide 70 1 cup servings of cooked oatmeal.

Note: Dry cereals vary greatly in number of servings per pound or package. Check the cereal box for the number and/or size of servings.

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Note: For more examples, refer to Exhibit A in the Grains Section: Grains.

Use the purchase unit for 100 servings in “Purchase Units for 100 Servings” column to determine how much food you need to prepare for a specified number of servings of a given size. This method is useful when planning a large number of meals.

General Procedure: Multiply the numbers of serving sizes (“Serving Size per Meal Contribution” column) by the number of purchase units (“Purchase Units for 100 Servings” column) and divide by 100.

Examples A and B show you how to calculate the total number of pounds needed to obtain the desired number of servings of a particular food using “Purchase Units for 100 Servings” column.

Example C shows you how to convert the “Purchase Units for 100 Servings” column data – purchase units for 100 servings – to the purchase unit for a different number of servings.

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Method 2 Example A: Turkey Meatloaf

You are preparing turkey meatloaf for 325 participants. How much ground turkey do you need?

1. Estimate the total number of participants in each age/grade group expected to eat that food item.
   
   
2. Multiply the total number of participants in each group by the serving size to determine the amount you need for that age group.
   
   
3. Add those amounts together to determine the total quantity. (Meats/meat alternates and grains are listed in oz equivalents, while vegetables and fruits are in volume servings.) (Meats/meat alternates are listed in oz equivalents, while vegetables and fruits are in volume servings.)
   
   

   Grade	Number	Multiplication	Serving Size	Equals to	Total
   Age/Grade group 1	153	X	1 oz	=	153 oz
   Age/Grade group 2	157	X	1 oz	=	157 oz
   Age/Grade group 3	15	X	2 oz	=	30 oz
   				Total	340 oz

   
   
   
4. Determine the purchase unit for 100 servings for your food item according to how it will be served.
   
   According to the yield table (“Purchase Units for 100 Servings” column), you need 9.0 pounds of ground turkey for 100 1 oz servings of cooked turkey.
   
   
5. Multiply the total quantity by the purchase unit for 100 servings indicated in “Purchase Units for 100 Servings” column and divide the answer by 100.
   
   340 x 9.0 ÷ 100 = 30.6 pounds
   
   
6. Round up to 31.0 lb to ensure enough food is purchased.

ANSWER: You need 31.0 pounds of USDA Foods ground turkey for the amount of turkey meatloaf you wish to prepare.

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Method 2 Example B: Green Beans, frozen, cut

You are serving the green beans to the same 325 people in Method 2 Example A, how much frozen cut green beans do you need?

1. Estimate the total number of participants in each age/grade group expected to eat that food item.
   
   
2. Multiply the total number of participants in each group by the serving size to determine the amount you need for that age group. See Table 6 for cup to decimal conversions.
   
   
3. Add those amounts together to determine the total quantity. (Meats/meat alternates are listed in ounces, vegetables and fruits are in ¼ cup servings, and bread is in servings or equivalents.)
   
   

   Grade	Number	Multiplication	Serving Size	Equals to	Total
   Age/Grade group 1	130	X	¼ cup (0.25)	=	32.5 cups
   Age/Grade group 2	125	X	¼ cup (0.25)	=	31.25 cups
   Age/Grade group 3	10	X	¼ cup (0.25)	=	2.50 cups
   				Total	66.25 cups or 265.00 ¼ cups

   
   
   
4. Determine the purchase unit for 100 servings for the food item according to how it will be served.
   
   According to the yield table (“Purchase Units for 100 Servings” column), you need 8.7 pounds of frozen cut green beans for 100 ¼ cup servings of cooked beans
   
   
5. Multiply the total quantity of ¼ cup servings by the purchase unit for 100 servings indicated in “Purchase Units for 100 Servings” column and divide the answer by 100.
   
   265.00 x 8.7 ÷ 100 = 23.055 pounds
   
   
6. Round up to 23.25 lb to ensure enough food is purchased.
   
   

ANSWER: You need 23¼ pounds of frozen cut green beans.

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Method 2 Example C: Converting “Purchase Units for 100 Servings” column yield data

“Purchase Units for 100 Servings” column of the yield data tables gives the numbers of purchase units needed for 100 servings. The “Purchase Units for 100 Servings” column yield data can easily be converted to provide the number of purchase units needed for a smaller number of meals.

Example: You plan to serve 50 meals, how many pounds of frozen whole kernel corn do you need?

1. Divide 100 by 50 = 2
   
   
2. In “Purchase Units for 100 Servings” column you will find the number of purchase units for pounds of frozen whole kernel corn needed for 100 servings of cooked vegetable.
   
   Purchase units for 100 servings = 9.1
   
   
3. Divide the answer from step 2 by the answer in step 1
   
   9.1 ÷ 2 = 4.55
   
   
4. Round up to 4.75 lb, to ensure enough food is purchased.
   
   

ANSWER: You need 4¾ pounds of frozen whole kernel corn for 50 servings.

If you want to know the purchase units for 25 servings go through the same process above using 25 in step 1.

100 ÷ 25 = 4
9.1 ÷ 4 = 2.27
2.27 rounds up to 2.5 lb

The same method can be followed for any number of servings you want to serve.

When would you use “Additional Information” column? Use the additional information in “Additional Information” column to calculate yields for foods purchased in a different form from what is listed in “Food As Purchased, AP” column. For example, the Food Buying Guide lists Romaine lettuce, untrimmed as: purchased and served as vegetable pieces. “Additional Information” column gives the yield information needed to calculate how many servings you get if you bought the lettuce ready-to-serve.

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Method 3 Example A: Broccoli, fresh, ready-to-cook

You are planning to serve a Stir-Fry. After adjusting the recipe for the number of servings, you determine that 5 lb 10 oz of trimmed, fresh broccoli, ready-to-cook is needed.

The ready-to-cook quantity is the amount you need of trimmed vegetable. But how much whole, fresh broccoli do you need to buy to be sure to have the correct amount?

1. Refer to the yield information in “Additional Information” column for the yield determined from the food you will be purchasing to the form you need for your recipe.
   
   For Broccoli, Fresh, untrimmed, “Additional Information” column reads:
   
   1 lb AP = 0.81 lb ready-to-cook
   
   In other words, 1 pound whole, fresh, untrimmed broccoli as purchased (AP), yields 0.81 pound trimmed, ready-to-cook broccoli.
   
   
2. Divide the ready-to-cook (RTC) quantity called for in the recipe by yield data in “Additional Information” column.
   
   If the recipe lists the desired RTC quantity in pounds and ounces, begin by determining the decimal equivalent (see Table 7).
   
   The stir-fry recipe calls for 5 lb 10 oz (5.62 lb) of ready-to-cook chopped broccoli.
   
   5.62 lb ÷ 0.81 = 6.93 lb
   
   
3. Round up to 7 lb to ensure enough food is purchased.
   
   

ANSWER: You need to purchase 7 lb of good quality, whole, raw, fresh broccoli to obtain 5 lb 10 oz of trimmed, ready-to-cook broccoli.

How to determine:

1. the number of servings obtained from a bulk pack of food purchased prepared and ready-to-cook or use; and
2. the number of servings from one pound of the same product.

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Method 3 Example B: Lettuce, fresh, Romaine, untrimmed

You plan to serve a salad on your menu and you purchase fresh Romaine lettuce pieces, ready-to-serve in 10 lb bags.

• How many ¼ cup servings of romaine lettuce pieces will this 10 lb bag provide?
• How many ¼ cup servings will you get from just 1 pound of this product?

1. Refer to the yield information in “Additional Information” column for the form of the food as described in “Food As Purchased, AP” column.
   
   For Lettuce, fresh, Romaine, untrimmed, “Additional Information” column reads:
   
   1 lb AP = 0.64 lb ready-to-serve raw lettuce
   
   
2. Determine the number of pounds of fresh Romaine lettuce, untrimmed (As Purchased) it would take to get 10 pounds of fresh Romaine lettuce pieces, ready-to-serve.
   
   Divide the number of pounds of fresh Romaine lettuce pieces, ready-to-serve (10 lb) by the quantity of ready-to-serve lettuce obtained from 1 pound, fresh Romaine lettuce, untrimmed (0.64 lb).
   
   10 pounds ÷ 0.64 pounds = 15.62 pounds of Lettuce, fresh, Romaine, untrimmed
   
   
3. Refer to “Servings per Purchase Unit, EP” column to find the number of ¼ cup servings per pound
   
   “Purchase Unit” column reads: Pound
   
   “Servings per Purchase Unit, EP” column reads: 31.30
   
   
4. Multiply the number of pounds of Romaine lettuce by the number of ¼ cup servings raw vegetable pieces provided per pound.
   
   Pounds of Romaine lettuce = 15.62
   
   ¼ cup servings per pound = 31.30
   
   15.62 x 31.30 = 488.90 ¼ cup servings of raw vegetable pieces
   
   ANSWER 1: You get 488.90 ¼ cup servings of raw vegetable pieces from a 10 lb bag of fresh Romaine lettuce, ready-to-serve.
   
   

To calculate the servings per pound:

Divide the total number of servings per bag by the total pounds of product in the unopened bag to get the number of ¼ cup servings from 1 pound.

Servings per bag = 488.90 divided by pound weight of product in unopened bag = 10

488.90 ÷ 10 = 48.89 ¼ cup servings

ANSWER 2: You get 48.89 ¼ cup servings per pound of fresh, Romaine lettuce pieces, ready-to-serve.

Tip: Note that raw leafy greens credit as half the volume served in the NSLP, SBP, NSLP afterschool snacks and CACFP. For example, ¼ cup serving of Romaine lettuce pieces contributes ⅛ cup vegetable (dark green subgroup in school meal programs) to the meal pattern.

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Method 3 Example C: Butternut Squash, fresh, cubed, cooked

You have a recipe for cooked, cubed butternut squash. After adjusting the recipe for the number of servings, you determine that 6 lb 5 oz of fresh butternut squash, ready-to-cook, pared is needed.

The ready-to-cook quantity is the amount you need of pared vegetable. But how much whole, fresh butternut squash should you purchase to be sure you have the correct amount after paring?

1. Refer to the yield information in “Additional Information” column for the yield determined from the food you will be purchasing to the form you need for your recipe.
   
   For Butternut squash, Fresh, untrimmed, “Additional Information” column reads:
   
   1 lb AP = 0.84 lb ready-to-cook pared squash
   
   In other words, 1 pound whole, fresh, untrimmed butternut squash as purchased (AP), yields 0.84 pound pared, ready-to-cook vegetable.
   
   
2. Divide the ready-to-cook (RTC) quantity called for in the recipe by yield data in “Additional Information” column.
   
   If the recipe lists the desired RTC quantity in pounds and ounces, begin by determining the decimal equivalent (see Table 7).
   
   The recipe calls for 6 lb 5 oz (6.31 lb) of ready-to-cook, pared, butternut squash.
   
   6.31 lb ÷ 0.84 = 7.51 lb
   
   
3. Round up to the next smallest practical measure.
   
   7.51 lb = 7.6 lb
   
   

ANSWER: You need to purchase 7.6 lb of good quality, whole, raw, fresh butternut squash to obtain 6 lb 5 oz of pared, ready-to-cook butternut squash.

Comparing Cost of Cut Green Beans

How to compare the cost per serving for food purchased in different forms by using “Purchase Units for 100 Servings” column.

Example: You want to compare the raw food cost per serving of cut green beans to help you decide if you should buy fresh green beans, canned cut green beans, or frozen cut green beans. The cost per pound of each form of green bean (for this example) is as follows: fresh, $0.30/lb; canned, cut, $0.24/lb*; frozen, cut, $0.86/lb.

1. Using “Purchase Units for 100 Servings” column, obtain the purchase units for 100 servings for the item.
   
   Fresh green beans, untrimmed = 9.1
   Canned cut green beans = 14.0
   Frozen cut green beans = 8.7
   
   
2. Divide the purchase units for 100 servings by 100 by moving the decimal two places to the left. This gives you the purchase units for 1 serving.
   
   Fresh green beans = 0.091
   Canned cut green beans = 0.140
   Frozen cut green beans = 0.087
   
   
3. Multiply the purchase units for one serving by the cost of one pound of the item. This gives you the cost of one serving size.
   
   Fresh green beans: 0.091 x 0.30 = $0.027
   *Canned cut green beans: 0.140 x 0.24 = $0.034
   Frozen cut green beans: 0.087 x 0.86 = $0.074
   
   
4. Compare the raw food cost per servings.
   
   

ANSWER: Based on raw food costs only, fresh green beans are the most economical. Remember that the raw food cost does not factor in labor costs which will vary according to the form of the food purchased. For example, someone will have to wash, prep, and cook fresh beans. There are also different costs for the various storage conditions. These are only a few of the factors that may add significant cost per pound to the raw food.

*Tip: To calculate the cost per pound if you only have the cost per can:

1. determine the number of pounds of food in one can,
2. divide the cost per can by the number of pounds of food in one can.