Foodbuyingguide.fns.usda.gov

Food buying Guide for Child Nutrition Program

Routine Uses: The Food Buying Guide (FBG) is an essential tool used by Child Nutrition Program operators and food manufacturers to assist in: 1) purchasing the right amount of food and purchasing it most economically, and 2) determining the specific contribution each food makes toward the meal pattern requirements to ensure that meals provide

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URL: https://foodbuyingguide.fns.usda.gov/ShoppingList/Index

Food buying Guide for Child Nutrition Program

The Food Buying Guide for Child Nutrition Programs (FBG) is designed to help you determine how much food to buy and prepare to ensure that the meals you serve under the Child Nutrition Programs (CNP) meet program requirements. However, this is only part of the story. Purchasing involves a methodical, step-by-step process that begins with menu planning and ends with …

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Food buying Guide for Child Nutrition Program

However, other Child Nutrition Programs (CACFP and SFSP) may wish to use these subgroups as a guide for offering a variety of vegetables to program participants. Is the most comprehensive to date. It includes over 2,100 food items or pack sizes, each carefully tested using the equipment and methods that would be used in a typical food service

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Food and Nutrition Service

The Food and Nutrition Service (FNS), an agency of the U.S. Department of Agriculture (USDA), has a responsibility to ensure that school nutrition professionals have the necessary knowledge to plan, purchase, prepare, and serve nourishing meals that meet Federal meal pattern requirements and meet the operational needs of school districts.

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Food buying Guide for Child Nutrition Program

Table 14 shows the approximate measure for the six ladle sizes most frequently used by Child Nutrition Program operators to portion foods. Ladles are useful for serving soups, stews, creamed dishes, sauces, gravies, and other similar liquid products. The …

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Food buying Guide for Child Nutrition Program

The Institute of Child Nutrition (ICN), located at the University of Mississippi, is committed to improving the operation and quality of all Child Nutrition Programs. This is accomplished through staff development programs, training experiences, educational materials, and a national satellite network.

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Food buying Guide for Child Nutrition Program

Appendix C: The USDA Child Nutrition (CN) Labeling Program (last updated on 02/28/2020) and Food Items for Further Processing Yield Table (last updated on 8/1/2019) Appendix D: The Food Purchasing Process (last updated on 02/28/2020)

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Food buying Guide for Child Nutrition Program

What's New. An official website of the United States government. Here’s how you know. The .gov means it’s official. Federal government websites always use a .gov or .mil domain. Before sharing sensitive information online, make sure you’re on a .gov or .mil site by inspecting your browser’s address (or “location”) bar. The site is

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Food Buying Guide for Child Nutrition Programs

Child Nutrition Programs (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.

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Food buying Guide for Child Nutrition Program

The following criteria are to be used as a basis for crediting items to meet the grains requirement in the Child Nutrition Programs. Creditable grain items are made from grains that are whole-grain flour, whole-grain meal, corn masa, masa harina, hominy, enriched flour, enriched meal, bran, germ, or be an enriched product, such as enriched bread, or a fortified cereal.

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Food buying Guide for Child Nutrition Program

Child Nutrition Program operators need to verify that the food product is made from whole-grain flour, whole-grain meal, corn masa, masa harina, hominy, enriched flour, enriched meal, bran, germ, or be an enriched product, such as enriched bread, or if it is a cereal, that it is whole grain, enriched, or fortified.

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Food buying Guide for Child Nutrition Program

The Child Nutrition (CN) Labeling Program is a voluntary Federal labeling program for the Child Nutrition Programs. Does the CN Labeling Program apply to food-based menu planning? Yes, the CN Labeling Program applies to food-based menu planning approaches for the National School Lunch Program and School Breakfast Program, Child and Adult Care

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Food buying Guide for Child Nutrition Program

The vegetables yield table shows that each pound of tomato paste provides 27.6 creditable servings of vegetable. Thus, 4.75 x 27.6 = 131.1 servings. Therefore, the tomato paste in the recipe provides 131.1 creditable 1/4 cup servings of vegetable (red/orange vegetable subgroup in school meals). Example Using Cans of Concentrate.

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Chart 1B: National School Lunch Program (NSLP)

Nutrition label or manufacturer specifications must indicate zero grams of trans fat per serving. 1 : Food items included in each group and subgroup and amount …

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Food Buying Guide for Children Nutrition Programs: Section

Nutrition Program operators must serve meals that contain the amount of M/MA required in the lunch and supper Meal Pattern Charts as . shown on pages I-7 to I-17. Program operators have the choice to serve a M/MA as one of the two components of a snack served in the NSLP, CACFP, or as part of the breakfast for the SBP and CACFP.

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National School Lunch Program (NSLP) and School Breakfast

Nutrition label or manufacturer speciications must indicate zero grams of trans fat per serving. 1 In the SBP, the above age-grade groups are required beginning July 1, 2013 (SY 2013-14). 2 Food items included in each food group and subgroup and amount equivalents. Minimum creditable serving is …

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Food Buying Guide for Child Nutrition Programs

A-2 Food Buying Guide for Child Nutrition Programs 3. Recipe Number If your recipe is numbered, record the number at the top of each worksheet, otherwise, leave it blank. 4. Serving size Record the serving amount per portion (e.g. 1/2 cup, 1 piece, 1 sandwich, 3/4 cup, etc.)

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Food Buying Guide for Child Nutrition Programs Appendix C

Food Buying Guide for Child Nutrition Programs Appendix C Food Items for Further Processing Appendix C - Food Items for Further Processing 1. Food As Purchased, AP 2. Purchase Unit 3. Servings per Purchase Unit, EP 4. Serving Size per Meal Contribution 5. Purchase Units for 100 Servings 6. Additional Information BEAN PRODUCTS Bean Flour¹ Flour

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Food buying Guide for Child Nutrition Program

The Recipe Analysis Workbook is a tool used to determine the expected meal pattern contribution and crediting statement for a recipe. The Recipe Analysis Workbook consists of a worksheet 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 …

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Food Buying Guide for Child Nutrition Programs Section 3

Food Buying Guide for Child Nutrition Programs Section 3 Fruits Section 3 - Fruits 1. Food As Purchased, AP 2. Purchase Unit 3. Servings per Purchase Unit, EP 4. Serving Size per Meal Contribution 5. Purchase Units for 100 Servings 6. Additional Information APPLES Apples, fresh 125-138 count Whole, Includes USDA Foods Pound 14.80 1/4 cup raw

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Using Column 6 of the Food Buying Guide Yield Tables

the Child Nutrition Program operator needs to purchase and/or prepare based on specifc yield information. See the examples below: EXAMPLE: A recipe contains 2 pounds of fresh, diced watermelon. Use the information in Column 6 to determine the amount of fresh, whole watermelon to purchase, as follows: Section 3 -Fruits . 1.Food As Purchased, AP 2.

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Food buying Guide for Child Nutrition Program

Child Nutrition Program regulations require all schools, centers, and day care homes participating in the National School Lunch Program (NSLP), National School Breakfast Program (SBP), Child and Adult Care Food Program (CACFP), and Summer Food Service Program (SFSP) to follow a food-based menu planning (FBMP) approach.

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Food Buying Guide for Child Nutrition Programs

nutrition. However, many of these foods are high in salt, sugar, and/or fat. For that reason, you may want to consider carefully how often and in what amount you serve them. The Dietary Guidelines for Americans recommend eating patterns that are low in added sugars, saturated fats, and sodium.

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Food Buying Guide for Child Nutrition Programs

is designed to help school nutrition ) professionals plan, prepare, provide, and market great-tasting, nutritious, and safe meals that meet the requirements in the nutrition standards for school meals. Chapter 5: Procurement and Inventory Management of the Menu Planner guides you through procurement and inventory

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Food Buying Guide for Child Nutrition Programs: Introduction

Nutrition, Education, Training, and Technical Assistance Division Food and Nutrition Service U.S. Department of Agriculture . Food Buying Guide for Child Nutrition Programs . 4 . Buy American Requirement . The Buy American Provision is a very important provision in …

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Food buying Guide for Child Nutrition Program

The “Additional Information” column of the Food Buying Guide (FBG) Yield Tables provide information to help you plan menus, make purchasing decisions, and ensure prepared meals meet Child Nutrition Programs meal pattern requirements.Below are some practical ways the information in “Additional Information” column can be utilized.

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Food buying Guide for Child Nutrition Program

An official website of the United States government. Here’s how you know

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Food Buying Guide for Children Nutrition Programs: Section

5-2 Food Buying Guide for Child Nutrition Programs 5 Milk Fluid Milk Component for the Child Nutrition Programs Regulations for Child Nutrition Programs require that fuid milk be offered at each breakfast, lunch, or supper meal service. The fuid milk may be served as a beverage, on cereal, or both; however, in a lunch or a supper

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Exhibit A: Grain Requirements For Child Nutrition Programs1, 2

Child Nutrition Programs, grains must be made from whole-grain four, whole-grain meal, corn masa, masa harina, hominy, enriched four, enriched meal, bran, germ, or be an enriched product, such as enriched bread, or a fortifed cereal. Under the CACFP child and adult meal

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Food buying Guide for Child Nutrition Program

Regulations for Child Nutrition Programs require that fluid milk be offered at each breakfast, lunch, or supper meal service. The fluid milk may be served as a beverage, on cereal, or both; however, in a lunch or a supper meal, the fluid milk must be served as a beverage.

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Food Buying Guide for Child Nutrition Programs Section 4

Food Buying Guide for Child Nutrition Programs Section 4 Grains Section 4 - Grains 1. Food As Purchased, AP 2. Purchase Unit 3. Servings per Purchase Unit, EP 4. Serving Size per Meal Contribution 5. Purchase Units for 100 Servings 6. Additional Information BARLEY Barley (Group H) Hulled, Dry Pound 42.00 1/4 cup cooked 2.40 1 lb dry = about 2-1

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Food Buying Guide for Child Nutrition Programs Section 6

Food Buying Guide for Child Nutrition Programs Section 6 Other Foods Section 6 - Other Foods 1. Food As Purchased, AP 2. Purchase Unit 3. Servings per Purchase Unit, EP 4. Serving Size per Meal Contribution 5. Purchase Units for 100 Servings 6. Additional Information BUTTER, MARGARINE Butter Pound 96.00 1 teaspoon butter 1.10 1 lb = 2 cups

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Food buying Guide for Child Nutrition Program

Regulations for the Child Nutrition Programs require that each reimbursable meal contain fruits. Fruits may be served as part of a reimbursable snack for the National School Lunch Program (NSLP) Afterschool Snack Service, Child and Adult Care Food Program (CACFP), and Summer Food Service Program (SFSP).

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Food Buying Guide for Child Nutrition Programs Section 2

Food Buying Guide for Child Nutrition Programs Section 2 Vegetables Section 2 - Vegetables 1. Food As Purchased, AP 2. Purchase Unit 3. Servings per Purchase Unit, EP 4. Serving Size per Meal Contribution 5. Purchase Units for 100 Servings 6. Additional Information Other Vegetables¹ - ARTICHOKES Artichokes, fresh 36 count (large), Untrimmed

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Food buying Guide for Child Nutrition Program

Child Nutrition Program operators may include these foods in small portions. While these extra foods do not credit toward meal pattern components, school program operators do need to make sure they are counted in dietary specifications. If menus exceed any of the dietary specifications for calories, saturated fat, or sodium, the menu planner

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Select all fve components for a reimbursable meal Meal

1/2 : 1/4 cup : 3/4 : 3/8 cup : Peanut butter or soy nut butter or other nut or seed butters ; 2 Tbsp : 3 Tbsp : Yogurt, plain or favored unsweetened or sweetened

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Food Buying Guide for Child Nutrition Programs Section 5

Food Buying Guide for Child Nutrition Programs Section 5 Milk Section 5 - Milk 1. Food As Purchased, AP 2. Purchase Unit 3. Servings per Purchase Unit, EP 4. Serving Size per Meal Contribution 5. Purchase Units for 100 Servings 6. Additional Information MILK, FLUID Milk, fluid¹ Pasteurized Nonfat milk, Low-fat milk (1%), Reduced-fat milk (2%

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Food Buying Guide for Children Nutrition Programs: Section

3-2 Food Buying Guide for Child Nutrition Programs 3 Fruits Fruits Component for the Child Nutrition Programs Regulations for the Child Nutrition Programs require that each reimbursable meal contain fruits. Fruits may be served as part of a reimbursable snack …

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Chart 4B: Child and Adult Care Food Program Meal Pattern

Must be unfavored whole milk for children age one. Must be unfavored low-fat (1 percent) or unfavored fat-free (skim) milk for children two through fve years old.

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Food Buying Guide for Child Nutrition Programs Section 1

Food Buying Guide for Child Nutrition Programs Section 1 Meats/Meat Alternates¹ Section 1 - Meats/Meat Alternates 1. Food As Purchased, AP 2. Purchase Unit 3. Servings per Purchase Unit, EP 4. Serving Size per Meal Contribution 5. Purchase Units for 100 Servings 6. Additional Information BEANS, BLACK (TURTLE BEANS) Beans, Black, (Turtle), dry

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Chart 4A: Child and Adult Care Food Program Meal Pattern

Must be unfavored whole milk for children age one. Must be unfavored low-fat (1 percent) or unfavored fat-free (skim) milk for children two through fve years old.

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Chart 1A: School Breakfast Program (SBP)

Nutrition label or manufacturer specifications must indicate zero grams of trans fat per serving. 1 : Food items included in each group and subgroup and amount …

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Chart 3: Summer Food Service Program Meal Pattern for …

3 3, 4, 5 Grains/Breads Meats/Meat Alternates Chart 3: Summer Food Service Program Meal Pattern for Children Select the appropriate components for a reimbursable meal

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