COMMISSIONER SID MILLER

FOOD BUYING GUIDE

NATIONAL SCHOOL LUNCH PROGRAM

PARTICIPANT GUIDE

Resources___________________________________________________________

TDA-Texas Department of Agriculture – www.squaremeals.org USDA-United States Department of Agriculture

• Food Buying Guide for Child Nutrition Programs- https://www.fns.usda.gov/tn/food-buying-guide-for child-nutrition-programs

• National School Lunch Program-https://www.fns.usda.gov/nslp/national-school-lunch-program-nslp • TEAM Nutrition-https://www.fns.usda.gov/tn/team-nutrition

Food Buying Guide Introduction

Table of Contents

Introduction………..…………4

Module 1 The Food Buying Guide………..………....8

Topic 1: Meal Pattern and Components……….._...9

Topic 2: Navigating the FBG………...……….10

Topic 3: CN Labels and Product Formulation Statements………13

Module 2 Yield Data for Creditable Foods……….16

Topic 1: Yield Data Tables………...………....….17

Topic 2: Food Item Details………...…18

Module 3 Calculating How Much Food to Purchase………..………….…20

Topic 1: Purchasing Considerations………...……₂₁

Topic 2: FBG Calculator………...………..………25

Class Overview

This Food Buying Guide class provides participants with information about the web-based interactive FBG. Participants will engage in hands on activities to successfully navigate the FBG and apply these skills to their own roles in NSLP.

Acknowledgment Statement

You understand and acknowledge that

• the training you are about to receive does not cover the entire scope of the program and that

• you are responsible for knowing and understanding all handbooks, manuals, alerts, notices and guidance as well as any other forms of communication that provide further guidance, clarification or instruction on operating the program.

Class Objectives

By the end of this course participants will be able to do the following: • describe the fundamentals of the Food Buying Guide

• navigate the web based FBG

• determine creditable yield data for foods • calculate how much food to purchase.

I

NTRODUCTION

Food Buying Guide Introduction

Who Should Attend this Class?

Target Audience(s)

May include the following school nutrition professionals: • Child Nutrition Directors

• Child Nutrition Supervisors • Menu Planners

Class Summary

This class is interactive and will require you to access online resources, take notes, complete group activities, etc. The Participant Guide, Appendix, and Helper Sheets will serve as your personal guide on the Food Buying Guide after completion of the training. It is your responsibility to use the most current and updated version of any Food Buying Guide.

Class Outline

Module Estimated Time

Module 1: Food Buying Guide 30 min. Module 2: Yield Data for

Creditable Food

60 min. Module 3: Calculating How

Much Food to Purchase

60 min.

Abbreviations

• Child Nutrition Label (CN Label) • Food and Nutrition Service (FNS) • Food Buying Guide (FBG)

• National School Lunch Program (NSLP) • Product Formulation Statement (PFS) • Recipe Analysis Workbook (RAW) • School Breakfast Program (SBP)

• Texas Department of Agriculture (TDA)

• United States Department of Agriculture (USDA)

Definitions

• Food item-the item serves as part of a reimbursable meal. Food items may be comprised or one or more meal component.

• Meal component-one of the food groups that comprise a reimbursable meal.

• Meal pattern- a meal pattern is a set of food components, food items, and minimum quantities required for a breakfast, supplement (snack), or lunch or supper for a specific age group of children.

Food Buying Guide Introduction

Register for an Account

The FBG allows you to…

• Search, navigate and compare food yields • Create and save recipes

• Access key components of the FBG • Create and save favorites lists

See 1.1 Register for an Account in the Appendix. See 1.2 FBG Mobile App in the Appendix.

See 1.3 Download the FBG in the Appendix.

The FBG…

• Saves you money

• Helps you serve meals that meet meal pattern requirements • Helps you buy the right amount of food

I

NTRODUCTION TO THE

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UIDE

Module Summary

This module provides an overview of the Web-Based Interactive Food Buying Guide site.

Topic

Module 1 Introduction

Topic 1: Meal Pattern and Meal Components Topic 2: Navigating the Food Buying Guide

Topic 3: Child Nutrition Labels and Product Formulation Statements

Module Objectives

By the end of this module, participants will be able to • Log into and navigate the FBG

• Access the print and app FBG versions • Locate the meal pattern charts in the FBG • Identify meal components

• Recognize differences between Child Nutrition Labels and Product Formulation Statements

M

ODULE

1:

Food Buying Guide Module 1: Food

Buying Guide

TOPIC 1 MEAL PATTERN AND MEAL COMPONENTS

Meal Pattern

A meal pattern is a set of food components, food items, and minimum quantities required for a breakfast, snack, or lunch or supper for a specific age group of children. In schools, meal patterns are used to create menus with the healthiest meals for students. Each component has a daily and weekly minimum amount for each age and grade group.

See 1.4 Meal Pattern Charts in the Appendix.

Meal Components

A meal component is one of the food groups that comprise a reimbursable meal.

1

2

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TOPIC 2 NAVIGATING THE FOOD BUYING GUIDE

Navigating via Top Navigation Menu

Food Buying Guide Module 1: Food

Buying Guide Navigating via Home Page Buttons

Activity: Meal Pattern and Meal Components

Instructions: Develop a menu that meets meal pattern requirements for a particular age/grade group.

Food Buying Guide Module 1: Food

Buying Guide

TOPIC 3: CHILD NUTRITION LABELS & PRODUCT FORMULATION

STATEMENTS

Child Nutrition Labels

EXAMPLE

1. the CN logo which includes the distinct border 2. the meal pattern contribution statement 3. the 6-digit CN identification number 4. the USDA authorization statement

5. the month and year of final approval (not the same as the expiration date). SEE 1.5 CN Labels in the Appendix.

Product Formulation Statements

A PFS must:

• Indicate how the product credits toward the USDA meal pattern requirements.

• Document how the manufacturer obtained the crediting information by citing specific Child Nutrition Program resources or regulations such as the USDA’s FBG and USDA policy on crediting foods.

• Be prepared on manufacturer’s letterhead with an original signature of a company official and the date of issue.

NOTE: a PFS DOES NOT provide any warranty against audit claims for reimbursable meals. SEE 1.6 Product Formulation Statement Tips in the Appendix.

SEE 1.7 Evaluating Product Formulation Statements in the Appendix.

Food Buying Guide Module 1: Food

Buying Guide Activity: CN Labels vs. PFS forms

INSTRUCTIONS: Complete the comparison table by placing a checkmark in the box which meets the criteria.

Comparison of CN labels and PFS forms

Criteria

CN labels

PFS forms

Standard information required

Reviewed and monitored by the USDA

Includes USDA’s guarantee of meal

component contribution for Child

Nutrition Programs

Distinct six-digit product identification

number

Sponsor must check crediting

information for accuracy

M

ODULE

2

I

NTRODUCTION

Module Summary

This module will explain and demonstrate the yield data for creditable foods in the Food Buying Guide.

Topic

Module 2 Introduction Topic 1: Yield Data Tables Topic 2: Food Item Details

Module Objectives

By the end of this module, participants will be able to • Use yield data for creditable food and beverage

items.

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IELD

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ATA FOR

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OODS

Food Buying Guide Module 2: Yield

Data

TOPIC 1: YIELD DATA TABLES

There are six sections of yield data tables. Five sections are for the food component of the meal patterns requirements. Another is for ‘other foods’ which are not part of the meal but are used in food preparation and help round out meals. The foods in Other Foods do not meet the requirement for any component in the meal pattern. They are foods frequently used as additional foods, condiments or seasoning to increase menu

appeal, improve acceptability, and provide additional calories and nutrients to help meet children’s nutritional needs.

Where would you look for information on ground beef? ________________________________ Where would you look for information on ketchup? ___________________________________ Where would you look for information on broccoli? ____________________________________ Where would you look for information on watermelon?” ________________________________ Where would you look for information on oatmeal?” ___________________________________ Where would you look for information on pinto beans? ______________________________

TOPIC 2: FOOD ITEM DETAILS

SEE 2.1 Sample FBG Printed Page in the Appendix.

The FBG contains a wealth of information about specific food items. Each item’s information is presented in Food Item Details sheets. The first three rows are information about the item including the meal component, the meal category, and the subcategory.

The fourth row (Food as Purchased, AP) is an alphabetical listing of food items including a detailed description. The product must exactly match the food item name and description in the FBG.

The fifth row (Purchase Unit) is the unit in which food is purchased.

The sixth row (Servings per Purchase Unit, EP (Edible Portion) information is based on average yields and may vary. For example, a pound of this particular form of chicken will yield 11.20, one ounce servings.

The seventh row (Serving Size per Meal Contribution) is the serving size given is as a measure and/or weight or number of pieces. In most cases the serving size and contribution to the meal pattern are the same.

The eighth row (Purchase Units for 100 Servings) shows the number of units needed for 100 servings.

The next rows contain any additional information helpful to calculate the amount of food needed to purchase or prepare. The final column is footnotes with further resources.

Food Buying Guide Module 2: Yield

Data Activity: Scavenger Hunt

Instructions: Use the web-based interactive FBG to answer the following questions.

1. What is the Serving Size per Meal Contribution for Milk, fluid if the purchase unit is a gallon and the Servings per Purchase Unit are 16? (1 cup or ½ pint milk)

2. What is the Servings per Purchase Unit of Watermelon, fresh, Whole, pound? (6.10)

3. What is the purchase unit for Beef, Ground, fresh or frozen Market Style no more than 30% fat? (Pound)

4. What are the three Serving Size per Meal Contribution for Cereal Grains, Corn Grits (Group H), Instant, Dry? (1/4 cup cooked, ½ cup cooked, ¾ cup cooked)

5. The Servings per Purchase Unit of Beans, Kidney, dry, canned Whole includes USDA Commodity for No. 10 can (108 oz) with ¼ cup heated, drained bean servings is? (38.9)

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3

I

NTRODUCTION

Module Summary

This module provides hands on practice determining how much food to purchase.

Topic

Module 3 Introduction

Topic 1: How Much Food to Purchase Topic 2: FBG Calculator

Topic 3: RAW

Module Objective

By the end of this module, participants will be able to • Calculate the right amount of food to purchase for

the number of servings needed for food items.

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URCHASE

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Food Buying Guide Module 3:

Calculating

Helper Sheets

Helpful Formulas

# of Servings Needed÷Helper Sheets Factor=Amount of Purchased Units Needed

Reminder: ROUND UP to ensure you purchase enough food to meet meal pattern requirements.

Food Buying Guide Module 3:

Calculating Activity: Helper Sheets

Lone Creek Elementary school has 650 students in grades K-5. Calculate the following information for the school nutrition staff. Enter information in each blank.

1. How much whole wheat spaghetti do they need to buy (serving size ½

cup, cooked)?

_______________ ÷ ______________________

=_________ ___________

(servings needed) (factor from Helper Sheets) (number) (units)

Remember to round up to ensure there is enough food!

Amount to buy______________________

2. How much canned pineapple chunks do they need to buy (serving size ¼

cup, drained)?

_______________ ÷ ______________________

=_________ ___________

(servings needed) (factor from Helper Sheets) (number) (units)

Remember to round up to ensure there is enough food!

Purchase Unit per 100 Servings

How many pounds of chicken are needed for 100 students? ___________________ How many pounds of chicken are needed for 200 students? ___________________ How many pounds of chicken are needed for 50 students? ____________________

Food Buying Guide Module 3:

Calculating

TOPIC 2: THE FOOD BUYING GUIDE CALCULATOR

Activity: Food Buying Guide Calculator

Instructions: Using the Lunch Scenario card, determine how much of each highlighted item to purchase for

your school meal program. Record your responses below. Use the FBG Calculator to find the answers.

Age/Grade Number

TOTAL

Item

Amount

Units

Food Buying Guide Module 3:

Calculating

TOPIC 3: RECIPE ANALYSIS WORKBOOK

Recipe Analysis Workbook

MENU

TDA Food and Nutrition Diving is proud to offer and support FREE nutritional analysis software for CEs participating in NSLP. Advantages of MENU include:

• Show the nutritional value of menus. • Manage food component offerings • Automatically update any menu changes.

• View complete and incomplete production records for every site

• Reduce time spent for Administrative Reviews.

In accordance with Federal civil rights law and U.S. Department of Agriculture (USDA) civil rights regulations and policies, the USDA, its Agencies, offices, and employees, and institutions participating in or administering USDA programs are prohibited from discriminating based on race, color, national origin, sex, disability, age, or reprisal or retaliation for prior civil rights activity in any program or activity conducted or funded by USDA. Persons with disabilities who require alternative means of communication for program information (e.g. Braille, large print, audiotape, American Sign Language, etc.), should contact the Agency (State or local) where they applied for benefits. Individuals who are deaf, hard of hearing or have speech disabilities may contact USDA through the Federal Relay Service at (800) 877-8339. Additionally, program information may be made available in languages other than English.

To file a program complaint of discrimination, complete the USDA Program Discrimination Complaint Form, (AD-3027) found online at: http://www.ascr.usda.gov/complaint_filing_cust.html, and at any USDA office, or write a letter addressed to USDA and provide in the letter all of the information requested in the form. To request a copy of the complaint form, call (866) 632-9992. Submit your completed form or letter to USDA by:

(1) mail: U.S. Department of Agriculture Office of the Assistant Secretary for Civil Rights

1400 Independence Avenue, SW Washington, D.C. 20250-9410;

(2) fax: (202) 690-7442; or (3) email: [email protected]. This institution is an equal opportunity provider.