Food
Buying
Guide
for
Child
Nutrition
Programs
FNS-634
3
In accordance with Federal civil rights law and U.S. Department of Agriculture (USDA) civil
rights regulations and policies, the USDA, its Agencies, oces, and employees, and institutions
participating in or administering USDA programs are prohibited from discriminating based on
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USDA is an equal opportunity provider, employer, and lender.
Updated by:
Child Nutrition Programs
Nutrition, Education, Training, and Technical Assistance Division, Food and Nutrition Service
U.S. Department of Agriculture
Food Buying Guide for Child Nutrition Programs
4
Food Buying Guide for Child Nutrition Programs
Buy American Requirement
The Buy American Provision is a very important provision in the National School Lunch and
Breakfast Programs (NSLP/SBP). This provision does not apply to Child and Adult Care Food
Program (CACFP) sponsors who are not school food authorities operating the NSLP/SBP.
This provision requires that a school food authority purchase, to the maximum extent practicable,
domestic commodities or products. The term “domestic commodity or product” means an
agricultural commodity that is produced in the United States or a food product that is processed
in the United States substantially using agricultural commodities that are produced in the United
States.
The definition of “substantially” means that over 51% of the final processed product
consists of agricultural commodities that were grown domestically; however, exceptions
to purchase domestic foods are very limited. These limited exceptions are only permitted
after first considering domestic alternatives and when domestic foods are unavailable or
prohibitively expensive.
U.S. Department of Agriculture, Food and Nutrition Service
FNS-634
Slightly Revised January 2023.
i
Table of Contents
Food Buying Guide for Child Nutrition Programs
Introduction
Introduction...................................................................................................................................................I- 1
What’s included in this guide? .................................................................................................................. I-3
Yields............................................................................................................................................................. I-4
In-House Yield Data .................................................................................................................................... I-5
Meal Patterns ............................................................................................................................................... I-6
Chart 1A: School Breakfast Program (SBP) ...........................................................................................................I-7
Chart 1B: National School Lunch Program (NSLP) ..............................................................................................I-8
Chart 2: National School Lunch Program (NSLP) for Afterschool Snack Service .....................................I-9
Chart 3: Summer Food Service Program Meal Pattern for Children and Adults .....................................I-10
Chart 4: Child and Adult Care Food Program Meal Pattern for Children and Adults
4A: Breakfast .......................................................................................................................................................... I-11
4B: Lunch and Supper ........................................................................................................................................I-12
4C: Snacks ............................................................................................................................................................. I-13
4D: Infant ................................................................................................................................................................ I-14
Chart 5: Preschool Meal Pattern
5A: Breakfast .........................................................................................................................................................I-15
5B: Lunch ................................................................................................................................................................I-16
5C: Snacks ............................................................................................................................................................. I-17
To Help You Use This Guide .....................................................................................................................I-18
Table 1: Abbreviations and Symbols ......................................................................................................................I-18
Common Can and Jar Sizes – per Can...................................................................................................I-19
Table 2: Common Can and Jar Sizes ....................................................................................................................I-19
Table 3: Common Can and Jar Sizes – per Case and Principal Products ...............................................I-20
Substituting Can Sizes ............................................................................................................................. I-23
Table 4: Guide for Substituting Cans ....................................................................................................................I-23
Decimal Equivalents ................................................................................................................................. I-24
Table 5: Decimal Weight Equivalents ................................................................................................................... I-24
Table 6: Decimal Equivalents of Commonly Used Fractions ........................................................................I-25
Table of Contents
ii
Food Buying Guide for Child Nutrition Programs
Table 7: Converting Decimal Equivalents to Nearest Portion of a Cup for Fruits and Vegetables ...... I-25
Table 8: Decimal Equivalents for Fractions of a Unit, Fraction or Part of the Unit .................................I-26
Metric Equivalents ....................................................................................................................................I-28
Table 9: Guide to Metric Conversions ..................................................................................................................I-28
Table 10: Metric Equivalents by Weight ............................................................................................................... I-28
Table 11: Metric Equivalents by Volume ............................................................................................................... I-28
Table 12: Guide to Volume Equivalents for Liquids ..........................................................................................I-29
Measuring for Portion Control ................................................................................................................ I-30
Table 13: Sizes and Capacities of Scoops (or Dishers) ................................................................................... I-30
Table 14: Sizes and Capacities of Ladles ............................................................................................................. I-31
Table 15: Sizes and Capacities of Measuring-Serving Spoons ..................................................................... I-31
Explanation of the Food Buying Guide for Child Nutrition Programs.............................................. I-33
How are the foods in this guide listed and grouped? ......................................................................... I-33
What information do the yield tables provide? .................................................................................... I-33
How can you use the yield data? ............................................................................................................I-35
Working with the Food Buying Guide for Child Nutrition Programs ................................................I-36
Calculating how much food you need for a given number of servings .................................................... I-36
Method 1: Using Column 3 ....................................................................................................................................... I-38
Example A: Carrot Slices, cooked ......................................................................................................................... I-38
Example B: Ground Beef, fresh or frozen (no more than 15% fat) ............................................................... I-39
Example C: Beef Round Roast, fresh or frozen, without bone 1/4 inch trim .............................................I-40
Example D: Baked Beans, vegetarian, canned ................................................................................................. I-41
Example E: Nut Butters (including peanut butter) ............................................................................................ I-42
Example F: Eggs, large, shell, fresh ...................................................................................................................... I-42
Example G: Cereals and Cereal Grains .............................................................................................................. I-43
Method 2: Using Column 5 ..................................................................................................................................... I-44
Example A: Turkey Meatloaf ................................................................................................................................... I-44
Example B: Green Beans, frozen, cut ..................................................................................................................I-45
Example C: Converting Column 5 yield data.....................................................................................................I-45
Method 3: Using Column 6 ...................................................................................................................................... I-47
Example A: Broccoli, fresh, ready-to-cook ......................................................................................................... I-47
Example B: Lettuce, fresh, Romaine, untrimmed .............................................................................................. I-47
Example C: Butternut Squash, fresh, cubed, cooked......................................................................................I-48
How to Make Cost Comparisons ............................................................................................................I-49
Comparing Cost of Cut Green Beans .................................................................................................................. I-49
iii
Food Categories
Section 1: Meats/Meat Alternates .....................................................................1-1
Meats/Meat Alternates Component for the Child Nutrition Programs ..............................................1-2
Optional Best Practices for All Child Nutrition Programs .................................................................... 1-3
Definitions ....................................................................................................................................................1-4
Yields.............................................................................................................................................................1-5
Explanation of the Columns ...................................................................................................................... 1-6
Yield Data Table for Meats/Meat Alternates .......................................................................................... 1-7
Section 2: Vegetables ........................................................................................ 2-1
Vegetables Component for the Child Nutrition Programs ................................................................. 2-2
Crediting of Vegetables ............................................................................................................................ 2-4
Crediting of Vegetable Concentrates (Tomato Paste and Tomato Puree). ...................................... 2-4
Factors Aecting Yields ............................................................................................................................2-5
Definitions ................................................................................................................................................... 2-5
Products That Do Not Meet Requirements ........................................................................................... 2-6
Information Included In This Section ...................................................................................................... 2-6
Explanation of the Columns ..................................................................................................................... 2-7
Yield Data Table for Vegetables .............................................................................................................. 2-8
Section 3: Fruits .................................................................................................. 3-1
Fruits Component for the Child Nutrition Programs ........................................................................... 3-2
Crediting of Fruits ...................................................................................................................................... 3-4
Crediting of Fruit Juice Concentrates / How to Use Information on Concentrates ....................... 3-4
Factors Aecting Yields ............................................................................................................................ 3-5
Definitions ................................................................................................................................................... 3-5
Products That Do Not Meet Requirements ........................................................................................... 3-6
Information Included in This Section ...................................................................................................... 3-6
Explanation of the Columns ..................................................................................................................... 3-7
Yield Data Table for Fruits ........................................................................................................................ 3-8
Section 4: Grains ................................................................................................. 4-1
Grains Component for the Child Nutrition Programs .......................................................................... 4-2
Definitions ................................................................................................................................................... 4-3
Examples of Foods That Are Creditable toward the Grains Component ......................................... 4-4
Criteria for Determining Acceptable Grain Items ................................................................................. 4-6
What Foods Meet the Whole Grain-Rich Criteria? ................................................................................ 4-7
Does My Product Meet the Whole Grain-Rich Criteria? .................................................................... 4-10
Criteria for Determining Ounce Equivalents ........................................................................................ 4-11
Worksheet for Calculating Grains Contribution Using Grams of Creditable Grains .....................4-13
Exhibit A: Grain Requirements for Child Nutrition Programs ........................................................... 4-15
Table of Contents
iv
Food Buying Guide for Child Nutrition Programs
Instructions for Using Yield Data .......................................................................................................... 4-18
Explanation of Columns .......................................................................................................................... 4-18
Yield Data Table for Grains..................................................................................................................... 4-19
Section 5: Milk ..................................................................................................... 5-1
Fluid Milk Component for the Child Nutrition Programs .................................................................... 5-2
School Breakfast Program (SBP) and National School Lunch Program (NSLP) ............................. 5-2
Summer Food Service Program (NFSP) ................................................................................................. 5-2
Child and Adult Care Food Program (CACFP) ...................................................................................... 5-3
Non-Dairy Beverages ................................................................................................................................ 5-3
Yield Data Table for Milk ........................................................................................................................... 5-4
Section 6: Other Foods ...................................................................................... 6-1
Description of Other Foods that DO NOT Meet the Meal Pattern Requirement ............................ 6-2
Yield Data Table for Other Foods ............................................................................................................ 6-3
Appendixes
Appendix A: Recipe Analysis Workbook .................................................................................................A-1
Instructions: How to use the Recipe Analysis Workbook ................................................................................A-1
Figure 1a: Vegetables (w/ Subgroups) Contribution ......................................................................................... A-7
Figure 1b: Fruits Contribution ................................................................................................................................. A-18
Figure 1c: Meats/Meat Alternates Contribution ..............................................................................................A-26
Figure 1d: Grain Contribution by Methods A, B, or C ...................................................................................... A-31
Figure 1e: Grain Contribution by Methods A, B, or C (cont’d) ..................................................................... A-33
Figure 1f: Grain Contribution by Methods A, B, or C (cont’d)....................................................................... A-36
Figure 1g: Expected Meal Pattern Contribution per Serving ....................................................................... A-39
Recipe Analysis Workbook templates ............................................................................................................... A-39
Appendix B: Using Column 6 of the Food Buying Guide Yield Tables ..............................................B-1
Determine the amount of food to purchase ........................................................................................................B-1
Determine the weight or number of cups in various can sizes .....................................................................B-3
Determine the quantity of servings in various can sizes NOT listed in FBG ............................................B-3
Determine the amount of raw meat or seafood to purchase to allow for loss
(moisture and fat) that occurs during cooking ...................................................................................................B-4
Determine the number of cups of dried grains required to yield a specific number of serving
of cooked grains .......................................................................................................................................................... B-5
Determine the yield from cups of dried grains ...................................................................................................B-5
Points to Remember ...................................................................................................................................................B-6
Appendix C: The USDA Child Nutrition (CN) Labeling Program .........................................................C-1
Common Questions ..................................................................................................................................................... C-1
Helpful Resources .......................................................................................................................................................C-3
Food Items for Further Processing.........................................................................................................................C-4
v
Appendix D: The Food Purchasing Process .......................................................................................... D-1
The Food Purchasing Process .................................................................................................................................D-1
Appendix E: Grains/Breads Component: Summer Food Service Program (SFSP) and National
School Lunch Program (NSLP) Afterschool Snack Service..................................................................E-1
Criteria for Determining Creditable Grains/Breads ........................................................................................... E-1
Steps in Identifying Creditable Grains/Breads Products.................................................................................E-2
Instructions for using the Grains/Breads Flow Chart ....................................................................................... E-4
Flow Chart for Determining Creditable Grains/Breads ................................................................................... E-5
Criteria for Determining Serving Sizes..................................................................................................................E-6
Worksheet for Calculating Grains/Breads Contribution for the Types of Food Products
in Group A-G, Using Grams of Creditable Grains ............................................................................................. E-8
Appendix F: Resources ..............................................................................................................................F-1
Where to Order or Download Publications .......................................................................................................... F-1
Team Nutrition ............................................................................................................................................................... F-1
Institute of Child Nutrition (ICN) ................................................................................................................................ F-1
Quick Website Reference Guide ............................................................................................................................ F-2
Food and Nutrition Service Publications ............................................................................................................. F-2
Food and Nutrition Service Useful Resources ...................................................................................................F-2
Institute of Child Nutrition Resource Center ....................................................................................................... F-3
Other Federal Resources .......................................................................................................................................... F-3
Food Safety Resources ............................................................................................................................................. F-4
Food and Nutrition Service Regional Oces ..................................................................................................... F-5
Table of Contents
I-1
Introduction
Introduction
Food Buying Guide for Child Nutrition Programs
I-2
Food Buying Guide for Child Nutrition Programs
Introduction
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. 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.
Questions to ask yourself include:
➤ Will the meal or snack meet the appropriate requirements of the various Child Nutrition
Programs?
➤ 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-eective 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 provide balanced nourishment
and meet program requirements for reimbursement.
In addition, with yield data for more than 2,100 food items, 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 oering 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 aect 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,
institutions and facilities participating in the Child and Adult Care Food Program (CACFP), and
sponsors participating in the Summer Food Service Program (SFSP).
Meal patterns for each of these Child Nutrition Programs are shown on pages I-7 to I-17.
I-3
What’s included in this guide?
This guide:
➤ Reflects meal pattern requirements for the Child Nutrition Programs (NSLP, SBP, NSLP
Afterschool Snack Service, CACFP, SFSP):
➤ Includes the vegetable subgroups (beans and peas, red/orange, dark green, starchy, and
other vegetables). Oering specific amounts of vegetables from each vegetable subgroup
weekly is only required in the school meal programs. However, other Child Nutrition
Programs (CACFP and SFSP) may wish to use these subgroups as a guide for oering a
variety of vegetables to program participants.
➤ 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 setting.
➤ Is packed with 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 Child Nutrition Program.
➤ 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 recipe’s expected
meal pattern contributions. This tool contains a series of worksheets (tabs) with formulas for
each food group (meal component).
• Appendix B: How to Use Column 6
This appendix shows how to determine the amount of food to purchase for yield and
crediting purposes using Column 6 “Additional Information.”
• 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 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) and
National School Lunch Program (NSLP) Afterschool Snack Service
This appendix was added to provide information on how food products contribute toward
the grains/breads requirement in the Summer Food Service Program and NSLP Afterschool
Snack Service.
• Appendix F: Resources
Resources related to program requirements, nutrition guidance, food safety, and more.
Introduction
I-4
Food Buying Guide for Child Nutrition Programs
Yields
Yield information is a valuable planning and production tool used to:
➤ estimate the amount of food to purchase;
➤ determine meal pattern contribution for each food component;
➤ control foods costs;
➤ prevent food waste; and
➤ ensure an adequate quantity of food is produced each meal.
Use it as a guideline to purchase the appropriate amount of food for the meals 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.
Introduction
I-5
In-House Yield Data
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 you need to document to show your State agency 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 on in-house yields). 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 sample
documentation). The State agency may also
request other forms of documentation, such as
photographs of the actual measurements.
Many factors aect 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 and portion control.
In-House Yields – Sample Documentation
Name of School District: Bolding
City and State: Paring, TX
Person Conducting In-House Yield:
Phone Number:
Type of Product: Diced Pears - #10 Can
Company’s Name: Farmberry Fruits
Product Net Weight: 106 oz
Specified Serving Size: 1/2 cup
Number of servings
Number of samples (1/2 cup) per sample can
Can #1 25
Can #2 26
Can #3 25
Can #4 25
Can #5 25
Can #6 26
Total number of servings per sample can 152
Yield
Total number of servings per sample = 152
Number of samples = 6
One #10 can of diced pears provide 25.3 1/2 cup
servings of fruit and juice.
Introduction
I-6
Food Buying Guide for Child Nutrition Programs
Meal Patterns
All Child Nutrition Program 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 contribute
to a healthy diet. The meal pattern requirements for each Child Nutrition Program 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.
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 through 8 as food quantity requirements for groups K-5 and 6-8 overlap,
provided the school meets the calorie, saturated fat, and sodium standards for each of the grade
groups receiving the school meals.
Chart 2: NSLP Afterschool Snack Service
Schools may serve reimbursable supplemental snacks to children in an eligible NSLP Afterschool
Snack Service. Chart 2 provides the food components and minimum serving
size requirements for afterschool snacks.
Chart 3: Summer Food Service Program (SFSP)
Chart 3 presents the breakfast, lunch/supper, and snacks 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 snacks.
Chart 4D presents the CACFP infant meal patterns for breakfast, lunch, supper and snacks.
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 snacks, are
provided for schools that serve preschoolers in addition to K-12 grade groups.
Introduction
I-7
Chart 1A: School Breakfast Program (SBP)
Meal Components Grades
K - 5
Grades
6 - 8
Grades
9 - 12
Amount of Food
1
Per Week (Minimum per day)
Fruits (cups)
2, 3
5 (1) 5 (1) 5 (1)
Vegetables (cups)
2, 3
0 0 0
➤ Dark Green 0 0 0
➤ Red/Orange 0 0 0
➤ Beans and Peas (Legumes) 0 0 0
➤ Starchy 0 0 0
➤ Other 0 0 0
Grains (oz eq)
4
7-10 (1) 8-10 (1) 9-10 (1)
Meats/Meat Alternates (oz eq)
5
0 0 0
Fluid Milk (cups)
6
5 (1) 5 (1) 5 (1)
Other Specifications: Daily Amount Based on the Average for a 5-Day Week
Min - Max Calories (kcal)
7, 8
350-500 400-550 450-600
Saturated Fat (% of total calories)
8
< 10 < 10 < 10
Sodium Target 1 (mg) (SY 2022-2023
SY 2023-2024)
≤ 540 ≤ 600 ≤ 640
Trans Fat
9
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 equivalents. Minimum creditable serving is 1⁄8 cup.
2 One quarter cup of dried fruit counts as 1⁄2 cup of fruit; 1 cup of leafy greens counts as 1⁄2 cup of vegetables. No more than half of the fruit or
vegetable oerings may be in the form of juice. All juice must be 100% full-strength.
3 Schools must oer 1 cup of fruit daily and 5 cups of fruit weekly. Vegetables may be substituted for fruits, but the first two cups per week of any
such substitution must be from the dark green, red/orange, beans and peas (legumes) or “Other vegetables” subgroups, as defined in §210.10(c)(2)
(iii) of this chapter.
4 At least eighty percent of the grains oered weekly must be whole grain-rich as specified in FNS guidance, and the remaining grain items oered
must be enriched. Schools may substitute 1 oz eq of meat/meat alternate for 1 oz eq of grains after the minimum daily grains requirement is met.
5 There is no meats/meat alternates requirement.
6 All fluid milk must be fat-free (skim) or low-fat (1 percent fat or less). Milk may be unflavored or flavored provided that unflavored milk is oered at
each meal service.
7 The average daily calories for a 5-day school week menu must be within the range (at least the minimum and no more than the maximum values).
8 Discretionary sources of calories (solid fats and added sugars) may be added to the meal pattern if within the specifications for calories, saturated
fat, trans fat, and sodium. Foods of minimal nutritional value and fluid milk with fat content greater than 1 percent milk fat are not allowed.
9 Food products and ingredients must contain zero grams of trans fat (less than 0.5 grams) per serving.
Introduction
I-8
Food Buying Guide for Child Nutrition Programs
Chart 1B: National School Lunch Program (NSLP)
Meal Components Grades
K - 5
Grades
6 - 8
Grades
9 - 12
Amount of Food
1
Per Week (Minimum per day)
Fruits (cups)
2
2-1/2 (1/2) 2-1/2 (1/2) 5 (1)
Vegetables (cups)
2
3-3/4 (3/4) 3-3/4 (3/4) 5 (1)
➤ Dark Green
3
1/2 1/2 1/2
➤ Red/Orange
3
3/4 3/4 1-1/4
➤ Beans and Peas (Legumes)
3
1/2 1/2 1/2
➤ Starchy
3
1/2 1/2 1/2
➤ Other
3, 4
1/2 1/2 3/4
Additional Vegetable to Reach Total
5
1 1 1-1/2
Grains (oz eq)
6
8-9 (1) 8-10 (1) 10-12 (2)
Meats/Meat Alternates (oz eq) 8-10 (1) 9-10 (1) 10-12 (2)
Fluid Milk (cups)
7
5 (1) 5 (1) 5 (1)
Other Specifications: Daily Amount Based on the Average for a 5-Day Week
Min - Max Calories (kcal)
8
550-650 600-700 750-850
Saturated Fat (% of total calories)
8
< 10 < 10 < 10
Sodium Target 1 (mg) (SY 2022-2023) ≤ 1,230 ≤ 1,360 ≤ 1,420
Sodium Target 1A (mg) (SY 2023-2024) ≤ 1,110 ≤ 1,225 ≤ 1,280
Trans Fat
9
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 equivalents. Minimum creditable serving is 1⁄8 cup.
2 One quarter-cup of dried fruit counts as 1⁄2 cup of fruit; 1 cup of leafy greens counts as 1⁄2 cup of vegetables. No more than half of the fruit or
vegetable oerings may be in the form of juice. All juice must be 100% full-strength.
3 Larger amounts of these vegetables may be served.
4 This category consists of “Other vegetables” as defined in paragraph (c)(2)(iii)(E) of this section. For the purposes of the NSLP, the “Other
vegetables” requirement may be met with any additional amounts from the dark green, red/orange, and beans/peas (legumes) vegetable
subgroups as defined in paragraph (c)(2)(iii) of this section.
5 Any vegetable subgroup may be oered to meet the total weekly vegetable requirement.
6 At least eighty percent of the grains oered weekly must be whole grain-rich as specified in FNS guidance, and the remaining grain items oered
must be enriched.
7 All fluid milk must be fat-free (skim) or low-fat (1 percent fat or less). Milk may be unflavored or flavored provided that unflavored milk is oered at
each meal service.
8 The average daily calories for a 5-day school week menu must be within the range (at least the minimum and no more than the maximum values).
Discretionary sources of calories (solid fats and added sugars) may be added to the meal pattern if within the specifications for calories, saturated
fat, trans fat, and sodium. Foods of minimal nutritional value and fluid milk with fat content greater than 1 percent are not allowed.
9 Food products and ingredients must contain zero grams of trans fat (less than 0.5 grams) per serving.
Introduction
I-9
Chart 2: National School Lunch Program (NSLP) Meal Pattern for Afterschool
Snacks Service
Select two of the four components for a reimbursable meal
Meal Components
1
Children
Ages 1 - 2
Children
Ages 3 - 5
Children
Ages 6 - 12
1
Milk
Fluid milk 4 fl oz (1/2 cup) 4 fl oz (1/2 cup) 8 fl oz (1 cup)
Vegetables or Fruit
2, 9
Juice
2, 9
, fruit, and/or vegetable 1/2 cup 1/2 cup 3/4 cup
Grains/Breads
3, 4
(Select one)
Bread 1/2 slice 1/2 slice 1 slice
Cornbread/biscuit/roll/mun 1/2 serving 1/2 serving 1 serving
Cold dry cereal
4
1/4 cup or 1/3 oz 1/3 cup or 1/2 oz 3/4 cup or 1 oz
Cooked cereal grains 1/4 cup 1/4 cup 1/2 cup
Pasta/noodles 1/4 cup 1/4 cup 1/2 cup
Meats/Meat Alternates
5, 6, 7
(Select one)
Meat/poultry/fish
5
1/2 oz 1/2 oz 1 oz
Alternate protein products
6
1/2 oz 1/2 oz 1 oz
Cheese 1/2 oz 1/2 oz 1 oz
Egg (large) 1/2 large egg 1/2 large egg 1/2 large egg
Cooked dry beans/peas 1/8 cup 1/8 cup 1/4 cup
Peanut/other nut/seed butters 1 Tbsp 1 Tbsp 2 Tbsp
Nuts and/or seeds
7
1/2 oz
7
1/2 oz
7
1 oz
Yogurt
8
2 oz (1/4 cup) 2 oz (1/4 cup) 4 oz (1/2 cup)
1 Children age 12 and older may be served larger portions based on their greater food needs. They may not be served less than the minimum
quantities listed in this column.
2 Full-strength vegetable or fruit juice may count towards the entire vegetables or fruit component.
3 Grains/Breads must be whole grain or enriched, or made from whole grain or enriched flour or meal that may include bran and/or germ.
Cereal must be whole grain, enriched, or fortified.
4 Either volume (cup) or weight (oz), whichever is less.
5 A serving consists of the edible portion of cooked lean meat or poultry or fish.
6 Alternate protein products must meet requirements in Appendix A of 7 CFR Part 210.
7 Nuts and seeds are generally not recommended to be served to children ages 1-3 since they present a choking hazard. If served, nuts
and seeds should be finely minced.
8 Yogurt may be plain or flavored, unsweetened or sweetened – commercially prepared.
9 Juice may not be served at snack when milk is served as the only other component.
Introduction
I-10
Food Buying Guide for Child Nutrition Programs
Chart 3: Summer Food Service Program Meal Pattern for Children
Select the appropriate components for a reimbursable meal
Meal Component Breakfast,
Serve all 3
Lunch/Supper,
Serve all 4
Snacks,
Serve 2 of 4
Milk
1, 2
Fluid milk 8 fl oz (1 cup)
1
8 fl oz (1 cup)
2
8 fl oz (1 cup)
1
Vegetables or Fruit
3, 4, 5
Juice, fruit, and/or vegetable
1/2 cup
3
(juice must be
full-strength)
3/4 cup
4
3/4 cup
3, 5
(juice must be
full-strength)
Grains/Breads
6, 7
(Select one)
Bread 1 slice 1 slice 1 slice
Cornbread/biscuit/roll/mun 1 serving 1 serving 1 serving
Cold dry cereal
7
3/4 cup or 1 oz
7
N/A 3/4 cup or 1 oz
7
Hot cooked cereal 1/2 cup 1/2 cup 1/2 cup
Cooked pasta/noodles/grains 1/2 cup 1/2 cup 1/2 cup
Meats/Meat Alternates
8, 9, 10, 11, 12
(Select one)
Optional
Lean meat/poultry/fish
8
1 oz 2 oz 1 oz
Alternate protein product
9
1 oz 2 oz 1 oz
Cheese 1 oz 2 oz 1 oz
Egg (large) 1/2 large egg 1 large egg 1/2 large egg
Cooked dry beans/peas 1/4 cup 1/2 cup 1/4 cup
Peanut/other nut butters 2 Tbsp 4 Tbsp 2 Tbsp
Nuts and/or seeds
11
N/A 1 oz = 50%
10, 11
1 oz
11
Yogurt
12
4 oz (1/2 cup) 8 oz (1 cup) 4 oz (1/2 cup)
1 For Breakfast or Snack, fluid milk shall be served as a beverage, or on cereal, or use part of it for each purpose.
2 For Lunch or Supper, fluid milk shall be used as a beverage.
3 Fruit or vegetable juice must be full-strength for Breakfast and Snacks.
4 For Lunch or Supper, serve two or more kinds of vegetable(s) and/or fruit(s). Full-strength vegetable or fruit juice may be counted
to meet not more than one-half of this requirement.
5 Juice may not be served to fulfill the vegetable or fruit component at snack when milk is served as the only other component.
6 Grains/Breads must be enriched or whole grain, or made from whole grain or enriched flour or meal that may include bran and/or germ.
Cereal must be whole grain or enriched or fortified.
7 Either volume (cup) or weight (oz), whichever is less.
8 A serving consists of the edible portion of cooked lean meat or poultry or fish.
9 Alternate protein products must meet requirements in Appendix A of 7 CFR Part 225.
10 Nuts and seeds may meet no more than one-half of the total meat/meat alternate to fulfill the lunch or supper requirement.
11 Nuts and seeds are generally not recommended to be served to children ages 1-3 since they present a choking hazard. If served, nuts and seeds
should be finely minced.
12 Yogurt must be commercially prepared, and may be plain or flavored, unsweetened, or sweetened.
Introduction
I-11
Chart 4A: Child and Adult Care Food Program Meal Pattern for Children and Adults:
Breakfast
Select all three components for a reimbursable meal
Meal Component
1
Minimum Quantities
Ages 1 - 2 Ages 3 - 5 Ages 6 - 12 Ages 13 - 18
2
(at-risk afterschool
programs and
emergency shelters)
Adult
Fluid Milk
3
4 fl oz 6 fl oz 8 fl oz 8 fl oz 8 fl oz
Vegetables, fruits, or portions of both
4
1/4 cup 1/2 cup 1/2 cup 1/2 cup 1/2 cup
Grains (oz eq)
5, 6, 7, 8
1/2 oz eq 1/2 oz eq 1 oz eq 1 oz eq 2 oz eq
1 Must serve all three components for a reimbursable meal. Oer versus serve is an option for only adult and at-risk afterschool participants.
2 Larger portion sizes than specified may need to be served to children 13 through 18 years old to meet their nutritional needs.
3 Must be unflavored whole milk for children age one. Must be unflavored low-fat (1 percent fat or less) or unflavored fat-free (skim) milk for children
two through five years old. Must be unflavored or flavored low-fat (1 percent fat or less), unflavored or flavored fat-free (skim) milk for children 6
years old and older and adults. For adult participants, 6 ounces (weight) or 3/4 cup (volume) of yogurt may be used to meet the equivalent of 8
ounces of fluid milk once per day when yogurt is not served as a meat alternate in the same meal.
4 Pasteurized full-strength juice may only be used to meet the vegetable or fruit requirement at one meal, including snack, per day.
5 At least one serving per day, across all eating occasions, must be whole grain-rich. Grain-based desserts do not count towards meeting the grains
requirement.
6 Meats and meat alternates may be used to meet the entire grains requirement a maximum of three times a week. One ounce of meat and meat
alternates is equal to one ounce equivalent of grains.
7 Refer to FNS guidance for additional information on crediting dierent types of grains.
8 Breakfast cereals must contain no more than 6 grams of sugar per dry ounce (no more than 21.2 grams of sucrose and other sugars
per 100 grams of dry cereal).
Introduction
I-12
Food Buying Guide for Child Nutrition Programs
Chart 4B: Child and Adult Care Food Program Meal Pattern for Children and Adults:
Lunch and Supper
Select all five components for a reimbursable meal
Meal Component
1
Minimum Quantities
Ages 1 - 2 Ages 3 - 5 Ages 6 - 12 Ages 13 - 18
2
(at-risk afterschool
programs and
emergency shelters)
Adult
Fluid Milk
3
4 fl oz 6 fl oz 8 fl oz 8 fl oz 8 fl oz
4
Meats/Meat
Alternates
(Edible
portion
as served)
Lean meat, poultry, or fish 1 oz eq 1-1/2 oz eq 2 oz eq 2 oz eq 2 oz eq
Tofu, soy products, or
alternate protein products
5
1 oz eq 1-1/2 oz eq 2 oz eq 2 oz eq 2 oz eq
Cheese 1 oz eq 1-1/2 oz eq 2 oz eq 2 oz eq 2 oz eq
Large egg 1/2 3/4 1 1 1
Cooked dry beans or peas 1/4 cup 3/8 cup 1/2 cup 1/2 cup 1/2 cup
Peanut butter or soy nut
butter
or other nut or seed
butters
2 Tbsp 3 Tbsp 4 Tbsp 4 Tbsp 4 Tbsp
Yogurt, plain or flavored
unsweetened or sweetened
6
4 ounces
or 1/2 cup
6 ounces
or 3/4 cup
8 ounces
or 1 cup
8 ounces
or 1 cup
8 ounces
or 1 cup
The following may be used
to meet no more than 50%
of the requirement: Peanuts,
soy nuts, tree nuts, or
seeds, as listed in program
guidance, or an equivalent
quantity of any combination
of the above meat/meat
alternates (1 ounce of nuts/
seeds = 1 ounce of cooked
lean meat, poultry, or fish)
1/2 oz eq
= 50%
3/4 oz eq
= 50%
1 oz eq
= 50%
1 oz eq
= 50%
1 oz eq
= 50%
Vegetable
7, 8
1/8 cup 1/4 cup 1/2 cup 1/2 cup 1/2 cup
Fruits
7, 8
1/8 cup 1/4 cup 1/4 cup 1/4 cup 1/2 cup
Grains (oz eq)
9, 10, 11
1/2 oz eq 1/2 oz eq 1 oz eq 1 oz eq 2 oz eq
1 Must serve all five components for a reimbursable meal. Oer versus serve is an option for at-risk afterschool and adult participants.
2 Larger portion sizes than specified may need to be served to children 13 through 18 years old to meet their nutritional needs.
3 Must be unflavored whole milk for children age one. Must be unflavored low-fat (1 percent fat or less) or unflavored fat-free (skim) milk for children
two through five years old. Must be unflavored or flavored low-fat (1 percent fat or less), or unflavored or flavored fat-free (skim) milk for children 6
years old and older and adults. For adult participants, 6 ounces (weight) or 3/4 cup (volume) of yogurt may be used to meet the equivalent of 8
ounces of fluid milk once per day when yogurt is not served as a meat alternate in the same meal.
4 A serving of fluid milk is optional for suppers served to adult participants.
5 Alternate protein products must meet the requirements in Appendix A of 7 CFR Part 226.
6 Yogurt must contain no more than 23 grams of total sugars per 6 ounces.
7 Pasteurized full-strength juice may only be used to meet the vegetable or fruit requirement at one meal, including snack, per day.
8 A vegetable may be used to meet the entire fruit requirement. When two vegetables are served at lunch or supper, two dierent kinds of
vegetables must be served.
9 At least one serving per day, across all eating occasions, must be whole grain-rich. Grain-based desserts do not count towards the
grains requirement.
10 Refer to FNS guidance for additional information on crediting dierent types of grains.
11 Breakfast cereals must contain no more than 6 grams of sugar per dry ounce (no more than 21.2 grams of sucrose and other sugars
per 100 grams of dry cereal).
Introduction
I-13
Chart 4C: Child and Adult Care Food Program Meal Pattern for Children and Adults:
Snacks
Snack meal pattern for children and adults
Meal Component
1
Minimum Quantities
Ages 1 - 2 Ages 3 - 5 Ages 6 - 12 Ages 13 - 18
2
(at-risk afterschool
programs and
emergency shelters)
Adult
Fluid Milk
3
4 fl oz 4 fl oz 8 fl oz 8 fl oz 8 fl oz
Meats/Meat
Alternates
(Edible
portion
as served)
Lean meat, poultry, or fish 1/2 oz eq 1/2 oz eq 1 oz eq 1 oz eq 1 oz eq
Tofu, soy products, or
alternate protein products
4
1/2 oz eq 1/2 oz eq 1 oz eq 1 oz eq 1 oz eq
Cheese 1/2 oz eq 1/2 oz eq 1 oz eq 1 oz eq 1 oz eq
Large egg 1/2 1/2 1/2 1/2 1/2
Cooked dry beans or peas 1/8 cup 1/8 cup 1/4 cup 1/4 cup 1/4 cup
Peanut butter
or soy nut butter or
other nut or seed butters
1 Tbsp 1 Tbsp 2 Tbsp 2 Tbsp 2 Tbsp
Yogurt, plain or
flavored unsweetened
or sweetened
5
2 ounces or
1/4 cup
2 ounces or
1/4 cup
4 ounces or
1/2 cup
4 ounces or
1/2 cup
4 ounces or
1/2 cup
Peanuts, soy nuts,
tree nuts, or seeds
1/2 oz eq 1/2 oz eq 1 oz eq 1 oz eq 1 oz eq
Vegetables
6
1/2 cup 1/2 cup 3/4 cup 3/4 cup 1/2 cup
Fruits
6
1/2 cup 1/2 cup 3/4 cup 3/4 cup 1/2 cup
Grains (oz eq)
7,8, 9
1/2 oz eq 1/2 oz eq 1 oz eq 1 oz eq 1 oz eq
1 Select two of the five components for a reimbursable snack. Only one of the two components may be a beverage.
2 Larger portion sizes than specified may need to be served to children 13 through 18 years old to meet their nutritional needs.
3 Must be unflavored whole milk for children age one. Must be unflavored low-fat (1 percent fat or less) or unflavored fat-free (skim) milk for children
two through five years old. Must be unflavored or flavored low-fat (1 percent fat or less), or unflavored or flavored fat-free (skim) milk for children
6 years old and older and adults. For adult participants, 6 ounces (weight) or 3/4 cup (volume) of yogurt may be used to meet the equivalent of 8
ounces of fluid milk once per day when yogurt is not served as a meat alternate in the same meal.
4 Alternate protein products must meet the requirements in Appendix A of 7 CFR Part 226.
5 Yogurt must contain no more than 23 grams of total sugars per 6 ounces.
6 Pasteurized full-strength juice may only be used to meet the vegetable or fruit requirement at one meal, including snack, per day.
7 At least one serving per day, across all eating occasions, must be whole grain-rich. Grain-based desserts do not count towards meeting the grains
requirement.
8 Refer to FNS guidance for additional information on crediting dierent types of grains.
9 Breakfast cereals must contain no more than 6 grams of sugar per dry ounce (no more than 21.2 grams of sucrose and other sugars per
100 grams of dry cereal).
Introduction
I-14
Food Buying Guide for Child Nutrition Programs
Chart 4D: Child and Adult Care Food Program Infant Meal Patterns:
Infant
Meal Infants: Birth through 5 months Infants: 6 through 11 months
Breakfast, Lunch, or Supper 4-6 fluid ounces breastmilk
1
or formula
2
6-8 fluid ounces breastmilk
1
or formula
2
;
and
0-1/2 oz eq infant cereal
2, 3
,
0-4 tablespoons meat, fish, poultry,
whole egg, cooked dry beans or cooked
dry peas; or 0-2 ounces of cheese; or
0-4 ounces (volume) of cottage cheese; or
0-4 ounces or 1/2 cup of yogurt
4
or
a combination of the above
5
;
and
0-2 tablespoons vegetable or fruit or
a combination of both
5, 6
Snack 4-6 fluid ounces breastmilk
1
or formula
2
2-4 fluid ounces breastmilk
1
or formula
2
;
and
0-1/2 oz eq bread
3, 7
; or
0-1/4 oz eq crackers
3, 7
; or
0-1/2 oz eq infant cereal
2, 3
or 0-1/4 oz eq ready-to-eat
breakfast cereal
3, 5, 7, 8
;
and
0-2 tablespoons vegetable or fruit,
or a combination of both
5, 6
1 Breastmilk or formula, or portions of both, must be served; however, it is recommended that breastmilk be served in place of formula from birth
through 11 months. For some breastfed infants who regularly consume less than the minimum amount of breastmilk per feeding, a serving of less
than the minimum amount of breastmilk may be oered, with additional breastmilk oered at a later time if the infant will consume more.
2 Infant formula and dry infant cereal must be iron-fortified.
3 Refer to FNS guidance for additional information on crediting dierent types of grains.
4 Yogurt must contain no more than 23 grams of total sugars per 6 ounces.
5 A serving of this component is required when the infant is developmentally ready to accept it.
6 Fruit and vegetable juices must not be served.
7 A serving of grains must be whole grain-rich, enriched meal, or enriched flour.
8 Breakfast cereals must contain no more than 6 grams of sugar per dry ounce (no more than 21.2 grams of sucrose and other sugars
per 100 grams of dry cereal).
Introduction
I-15
Chart 5A: Preschool Meal Pattern: Breakfast
Select all three components for a reimbursable meal
Meal Component
1
Minimum Quantities
Ages 1 - 2 Ages 3 - 5
Fluid Milk
2
4 fl oz 6 fl oz
Vegetables, fruits, or portions of both
3
1/4 cup 1/2 cup
Grains (oz eq)
4, 5, 6, 7
1/2 oz eq 1/2 oz eq
1 Must serve all three components for a reimbursable meal.
2 Must be unflavored whole milk for children age one. Must be unflavored low-fat (1 percent) or unflavored fat-free (skim) milk for children two
through five years old.
3 Pasteurized full-strength juice may only be used to meet the vegetable or fruit requirement at one meal, including snack, per day.
4 At least one serving per day, across all eating occasions, must be whole grain-rich. Grain-based desserts do not count towards meeting the grains
requirement.
5 Meats and meat alternates may be used to meet the entire grains requirement a maximum of three times a week. One ounce of meat and meat
alternates is equal to one-ounce equivalent of grains.
6 Breakfast cereals must contain no more than 6 grams of sugar per dry ounce (no more than 21.2 grams of sucrose and other sugars
per 100 grams of dry cereal).
7 Refer to FNS guidance for additional information on crediting dierent types of grains.
Introduction
I-16
Food Buying Guide for Child Nutrition Programs
Chart 5B: Preschool Meal Pattern: Lunch
Select all five components for a reimbursable meal
Meal Component
1
Minimum Quantities
Ages 1 - 2 Ages 3 - 5
Fluid Milk
2
4 fl oz 6 fl oz
Meats/Meat
Alternates
(Edible
portion
as served)
Lean meat, poultry, or fish 1 oz eq 1-1/2 oz eq
Tofu, soy products, or
alternate protein products
3
1 oz eq 1-1/2 oz eq
Cheese 1 oz eq 1-1/2 oz eq
Large egg 1/2 3/4
Cooked dry beans or peas 1/4 cup 3/8 cup
Peanut butter or soy nut
butter
or other nut or seed
butters
2 Tbsp 3 Tbsp
Yogurt, plain or flavored
unsweetened or sweetened
4
4 ounces
or 1/2 cup
6 ounces
or 3/4 cup
The following may be used
to meet no more that 50%
of the requirement: Peanuts,
soy nuts, tree nuts, or
seeds, as listed in program
guidance, or an equivalent
quantity of any combination
of the above meat/meat
alternate (1 ounce of nuts/
seeds = 1 ounce of cooked
lean meat, poultry, or fish)
1/2 oz eq
= 50%
3/4 oz eq
= 50%
Vegetable
5, 6
1/8 cup 1/4 cup
Fruits
5, 6
1/8 cup 1/4 cup
Grains (oz eq)
7, 8, 9
1/2 oz eq 1/2 oz eq
1 Must serve all five components for a reimbursable meal.
2 Must be unflavored whole milk for children age one. Must be unflavored low-fat (1 percent) or unflavored fat-free (skim) milk for children two
through five years old.
3 Alternate protein products must meet the requirements in Appendix A of 7 CFR Part 226.
4 Yogurt must contain no more than 23 grams of total sugars per 6 ounces.
5 Pasteurized full-strength juice may only be used to meet the vegetable or fruit requirement at one meal, including snack, per day.
6 A vegetable may be used to meet the entire fruit requirement. When two vegetables are served at lunch or supper, two dierent kinds of
vegetables must be served.
7 At least one serving per day, across all eating occasions, must be whole grain-rich. Grain-based desserts do not count towards the
grains requirement.
8 Refer to FNS guidance for additional information on crediting dierent types of grains.
9 Breakfast cereals must contain no more than 6 grams of sugar per dry ounce (no more than 21.2 grams of sucrose and other sugars
per 100 grams of dry cereal).
Introduction
I-17
Chart 5C: Preschool Meal Pattern: Snacks
Select two of the five components for a reimbursable meal
Meal Component
1
Minimum Quantities
Ages 1 - 2 Ages 3 - 5
Fluid Milk
2
4 fl oz 4 fl oz
Meats/Meat
Alternates
(Edible
portion
as served)
Lean meat, poultry, or fish 1/2 oz eq 1/2 oz eq
Tofu, soy products, or
alternate protein products
3
1/2 oz eq 1/2 oz eq
Cheese 1/2 oz eq 1/2 oz eq
Large egg 1/2 1/2
Cooked dry beans or peas 1/8 cup 1/8 cup
Peanut butter
or soy nut butter or
other nut or seed butters
1 Tbsp 1 Tbsp
Yogurt, plain or
flavored unsweetened
or sweetened
4
2 ounces or 1/4 cup 2 ounces or 1/4 cup
Peanuts, soy nuts,
tree nuts, or seeds
1/2 oz eq 1/2 oz eq
Vegetables
5
1/2 cup 1/2 cup
Fruits
5
1/2 cup 1/2 cup
Grains (oz eq)
6,7, 8
1/2 oz eq 1/2 oz eq
1 Select two of the five components for a reimbursable snack. Only one of the two components may be a beverage.
2 Must be unflavored whole milk for children age one. Must be unflavored low-fat (1 percent) or unflavored fat-free (skim) milk for children two
through five years old.
3 Alternate protein products must meet the requirements in Appendix A of 7 CFR Part 226.
4 Yogurt must contain no more than 23 grams of total sugars per 6 ounces.
5 Pasteurized full-strength juice may only be used to meet the vegetable or fruit requirement at one meal, including snack, per day.
6 At least one serving per day, across all eating occasions, must be whole grain-rich. Grain-based desserts do not count towards meeting the grains
requirement.
7 Breakfast cereals must contain no more than 6 grams of sugar per dry ounce (no more than 21.2 grams of sucrose and other sugars
per 100 grams of dry cereal).
8 Refer to FNS guidance for additional information on crediting dierent types of grains.
Introduction
I-18
Food Buying Guide for Child Nutrition Programs
To Help You Use This Guide
This section contains a variety of information and reference tools, starting with a list of common
abbreviations and symbols used.
Also included are tips on portion control and tables showing:
➤ Common can and jar sizes
➤ How to substitute one can size for another
➤ How to convert customary units (such as pounds and ounces) to their metric equivalents
➤ How to convert parts of a unit (such as 1/2 gallon or 1/4 pound) to the correct
decimal equivalent
Table 1: Abbreviations and Symbols
Abbreviation Meaning
AP as purchased
EP edible portion
incl including
excl excluding
cyl cylinder
pkg package
No. number
approx. approximately
wt weight
oz ounce
lb pound
g gram
kg kilogram
vol volume
tsp teaspoon
Tbsp tablespoon
fl oz fluid ounce
c cup
pt pint
qt quart
gal gallon
mL milliliter
L liter
oz eq ounce equivalent
Introduction
I-19
Common Can and Jar Sizes – per Can
The following tables provide helpful information on 10 common can and jar sizes. Table 2 lists: 1)
the average total net weight or fluid measure per can; and 2) the average volume per can. Table 3
gives information on number of cans per case and principal products.
It is important to know:
➤ Can sizes are industry terms and do not necessarily appear on the label.
➤ The net weight on can or jar labels dier according to the density of the contents.
For example, a No. 10 can of sauerkraut weighs 6 lb 3 oz (2.81 kg), while a No. 10 can
of cranberry sauce weighs 7 lb 5 oz (3.32 kg).
➤ No. 10 cans of the same food item may have dierent net weights depending on
the manufacturer.
➤ Canned meats, fish, and shellfish are known and sold by the weight (not volume) of the
contents in the can.
Table 2: Common Can and Jar Sizes
Average Net Weight or Fluid Measure and Average Volume Per Can
Can Size Average Net Weight
or Fluid Measure Per Can
Average Volume Per Can
Customary Metric Cups Liters
No. 10
6 lb (96 oz)
to 7 lb 5 oz (117 oz)
2.72 kg to 3.31 kg
12 cups
to 13-2/3 cups
2.84 L to 3.24 L
No. 3 Cyl
51 oz (3 lb 3 oz)
or 46 fl oz
(1 qt 14 fl oz)
1.44 kg or 1.36 L 5-3/4 cups 1.36 L
No. 2-1/2
26 oz (1 lb 10 oz)
to 30 oz (1 lb 14 oz)
737 g to 850 g 3-1/2 cups 0.83 L
No. 2 Cyl 24 fl oz 709 mL 3 cups 0.71 L
No. 2
20 oz (1 lb 4 oz) or
18 fl oz (1 pt 2 fl oz)
567 g or 532 mL 2-1/2 cups 0.59 L
No. 300 14 oz to 16 oz (1 lb) 396 g to 453 g 1-3/4 cups 0.41 L
No. 2 (Vacuum) 12 oz 340 g 1-1/2 cups 0.36 L
No. 1 (Picnic) 10-1/2 oz to 12 oz 297 g to 340 g 1-1/4 cups 0.30 L
8 oz 8 oz 226 g 1 cup 0.24 L
Introduction
I-20
Food Buying Guide for Child Nutrition Programs
Table 3: Common Can and Jar Sizes - per Case and Principal Products
Can Size Cans Per Case Principal Products
No. 10 6 cans per case Institutional size: Fruits, vegetables, some other foods
No. 3 Cyl 12 cans per case
Institutional size: Condensed soups, some vegetables,
meat and poultry products, fruit, and vegetable juices
No. 2-1/2 24 cans per case Family size: Fruits, some vegetables
No. 2 Cyl 24 cans per case Family size: Juices, soups
No. 2 24 cans per case Family size: Juices, ready-to-serve soups, some fruits
No. 300 24 cans per case Small cans: Some fruits and meat products
No. 2 (Vacuum) 24 cans per case Small cans: Principally vacuum-packed corn
No. 1 (Picnic) 48 cans per case Small cans: Condensed soups, some fruits, vegetables, meat, fish
8 oz 48 or 72 cans per case Small cans: Ready-to-serve soups, fruits, vegetables
Introduction
I-21
Figure 1: Can Size Template
Lie a can on its side directly on this actual size template to help you determine what size
can it is.
Dimensional Food Can Standards: Height
#10
#3 Cyl
#2.5
#300 (new)
#303 (old)
#1 (picnic)
#2 Vac
Introduction
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Food Buying Guide for Child Nutrition Programs
Figure 2: Can Size Template
Position the top side of a can directly on this actual size template to help you determine what size
can it is.
Dimensional Food Can Standards: Diameter
#10
#3 Cyl
#2.5
#300 (new)
#1 (picnic)
#2 Vac
#303 (old)
Introduction
I-23
Substituting Can Sizes
As you plan menus and make purchasing decisions, you may at times want to use a dierent can
size than the ones listed in this guide.
For example, you might have several No. 2 cans of wax beans in your inventory that you want
to use. The FBG lists yield information for this product in No. 2-1/2 cans. In the Vegetable yield
tables, you will see that for 100 servings of heated, drained vegetable, you need 7.9 No. 2-1/2
cans. How can you determine how many No. 2 cans are needed for 100 servings?
Table 4 makes substitutions easy. Here is how to use it:
➤ Read across the top to find the column that begins with the can size you have. In the example
above, you would see that No. 2 is listed in the fourth column.
➤ Read down the rows listed under “Can Size In Yield Table.” Find the can size for which
you want to make the substitution. In the example above, you read down the third row
to find No. 2-1/2.
➤ Find where the column and the row intersect and note the figure listed. This tells you how
many cans are required for the substitution. In the example above, note that “1.5” is shown
where the fourth column and third row intersect.
For the example above, this tells you:
In place of each No. 2-1/2 can, you would need to use 1.5 No. 2 cans. To answer the
question above:
1. Multiply the number of 2-1/2 cans needed for 100 servings (7.9) by the number of
size 2 cans needed to substitute for one 2-1/2 can (1.5).
Calculation: 7.9 multiplied by 1.5 equals 11.85
2. Round up to the next whole can.
11.85 rounds up to 12
Therefore, if you need 7.9 No. 2-1/2 cans for 100 servings, you would need 12 No. 2 cans for the
same 100 servings.
Table 4: A Guide for Substituting Cans
Can Size in Yield Table No. 10 No. 3 Cyl No. 2-1/2 No. 2 No. 300
No. 10 1.0 2.1 3.7 5.3 7.4
No. 3 Cyl 0.5 1.0 1.8 2.6 3.3
No. 2 ½ 0.3 0.6 1.0 1.5 2.0
No. 2 0.2 0.4 0.7 1.0 1.5
No. 300 0.1 0.3 0.5 0.7 1.0
Introduction
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Food Buying Guide for Child Nutrition Programs
Decimal Equivalents
The following four tables will help you convert units of weight and measurement to their decimal
equivalents or convert decimal equivalent to measurable or weighable units.
Table 5 lists ounces and their decimal equivalents in pounds.
Table 6 lists common fractions and their number equivalent in decimal form. Use this table as a
quick reference when you need to convert a commonly used fraction into numbers.
Table 7 lists numbers in decimal form and converts and rounds them down to the correct fraction
of a cup for crediting vegetable and fruit servings.
Table 8 shows decimal equivalents for fractions of pounds, cups, and gallons. These can be listed
in the same table because each breaks down into 16 parts – for example, just as there are 16
ounces in a pound, there are also 16 tablespoons in a cup, and 16 cups in a gallon.
Table 5: Decimal Weight Equivalents
Ounces Pounds Ounces Pounds
1 oz 0.06 lb
2 oz 0.12 lb
3 oz 0.19 lb
4 oz 0.25 lb
5 oz 0.31 lb
6 oz 0.38 lb
7 oz 0.44 lb
8 oz 0.50 lb
9 oz 0.56 lb
10 oz 0.62 lb
11 oz 0.69 lb
12 oz 0.75 lb
13 oz 0.81 lb
14 oz 0.88 lb
15 oz 0.94 lb
16 oz 1.00 lb
32 oz 2.00 lb
35 oz 2.19 lb
48 oz 3.00 lb
64 oz 4.00 lb
71 oz 4.44 lb
80 oz 5.00 lb
96 oz 6.00 lb
106 oz 6.63 lb
112 oz 7.00 lb
128 oz 8.00 lb
141 oz 8.82 lb
144 oz 9.00 lb
160 oz 10.00 lb
Introduction
I-25
Introduction
Table 6: Decimal Equivalents of
Commonly Used Fractions
Fraction Decimal
1/8 0.125
1/4 0.250
1/3 0.333
3/8 0.375
1/2 0.500
5/8 0.625
2/3 0.667
3/4 0.750
7/8 0.875
Table 7: Converting Decimal Equivalents to the
Nearest Portion of a Cup for Fruits and Vegetables
If decimal equivalent is The recipe contributes
0.125 - 0.249 1/8 cup
0.250 - 0.374 1/4 cup
0.375 - 0.499 3/8 cup
0.500 - 0.624 1/2 cup
0.625 - 0.749 5/8 cup
0.750 - 0.874 3/4 cup
0.875 - 0.999 7/8 cup
1.000 - 1.124 1 cup
Use Table 7 to assist in rounding the decimal equivalent of a vegetable or fruit serving to
the correct creditable volume towards the vegetable or fruit meal pattern component.
The decimal equivalent is not “fluid ounces” but the fraction of a serving as determined by
crediting calculations.
For example, a calculation using the recipe analysis worksheet (see Appendix A) determined that
the amount of carrots in one portion of a recipe provides 0.68 cups of vegetable. Based on Table
7, this amount actually credits as 5/8 cup vegetable (red/orange vegetable subgroup in school
meals) since 0.68 is between 0.625 and 0.749.
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Food Buying Guide for Child Nutrition Programs
Table 8: Decimal Equivalents for Fractions of a Unit
Whole units are on the left. The fraction or part of the unit is to the
right.
If the whole units are: The decimal equivalents are part of:
Ounces 1 pound
Tablespoons 1 cup
Cups 1 gallon
Fraction or Part of the Unit
Number of units _ +1/4 of unit +1/3 of unit +1/2 of unit +2/3 of unit +3/4 of unit
0 – 0.02 0.02 0.03 0.04 0.05
1 0.06 0.08 0.08 0.09 0.10 0.11
2 0.12 0.14 0.15 0.16 0.17 0.17
3 0.19 0.20 0.21 0.22 0.23 0.23
4 0.25 0.27 0.27 0.28 0.29 0.30
5 0.31 0.33 0.33 0.34 0.35 0.36
6 0.38 0.39 0.40 0.41 0.42 0.42
7 0.44 0.45 0.46 0.47 0.48 0.48
8 0.50 0.52 0.52 0.53 0.54 0.55
9 0.56 0.58 0.58 0.59 0.60 0.61
10 0.62 0.64 0.65 0.66 0.67 0.67
11 0.69 0.70 0.71 0.72 0.73 0.73
12 0.75 0.77 0.77 0.78 0.79 0.80
13 0.81 0.83 0.83 0.84 0.85 0.86
14 0.88 0.89 0.90 0.91 0.92 0.92
15 0.94 0.95 0.96 0.97 0.98 0.98
16 1.00 1.02 1.02 1.03 1.04 1.05
Introduction
I-27
Introduction
Using Table 8 to Calculate Fractions of a Unit
Examples
Cups to Gallons
You want to convert 10-1/2 cups to the equal volume amount of gallons in decimal form.
1. Find the whole number unit in the left-hand column. For this example, the whole number
is “10.” So find “10” in the Number of Units column on the left of the table.
2. Follow this line across the table towards the right to the column headed “+1/2 unit.”
Read the decimal number. Going right from the number “10” and stopping under the heading
“+1/2 unit,” the decimal number reads 0.66.
Answer: 10-1/2 cups is equal to 0.66 gallons.
Gallons to Cups
You recipe calls for 0.53 gallons of an ingredient. You want to know the equal volume amount
in cups.
1. Find 0.53 in the body of the table under the “fraction or part of the unit” columns.
For this example, 0.53 can be found under the “+1/2 unit” nine rows down.
2. Follow this line across the table towards the left. Read the number in the “Number of Units”
column. The Number of Units corresponding to 0.53 (which is under the “+1/2 unit” column)
reads “8.”
3. Combine the whole unit number from the “Number of Units” column with the fraction listed in
the “Fraction or part of the unit” column corresponding to the 0.53 number.
The whole number 8
The fraction of a number + 1/2
Combining these numbers 8-1/2
Answer: 0.53 gallons is equal to 8-1/2 cups.
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Food Buying Guide for Child Nutrition Programs
Metric Equivalents
Metric quantities are increasingly used for food processing, packaging, and specification writing.
The following four tables will help you become familiar with the relationship between metric units
(Tables 9, 10, and 11) and customary units (Table 12).
Table 9 is a guide to metric conversions showing, for example, how to change ounces to grams
by multiplying by 28.35. Table 10 shows metric equivalents by weight. Table 11 shows metric
equivalents by volume. Table 12 shows customary units for volume.
Note: For Tables 11 and 12, keep in mind that volume is measured in fluid ounces and liters.
Table 9: A Guide to Metric Conversions
To change To Multiply by
ounces (oz) grams (g) 28.35
pounds (lb) grams (g) 453.6
pounds (lb) kilograms (kg) 0.4536
teaspoons (tsp) milliliters (mL) 4.93
tablespoons (Tbsp) milliliters (mL) 14.79
fluid ounces (fl oz) milliliters (mL) 29.57
cups (c) liters (L) 0.236
pints (pt) liters (L) 0.473
quarts (qt) liters (L) 0.946
gallons (gal) liters (L) 3.785
Table 10: Metric Equivalents by Weight
Customary Unit Metric Unit
Ounces (oz) Grams (g)
1 oz 28.35 g
4 oz 113.4 g
8 oz 226.8 g
16 oz 453.6 g
Pounds (lb) Grams (g)
1 lb 453.6 g
2 lb 907.2 g
Pounds (lb) Kilograms (kg)
2.2 lb 1kg (1000 g)
Table 11: Metric Equivalents by Volume
Customary Unit
(fluid ounces)
Metric Unit
1 cup (8 fl oz) 236.59 milliliters (mL)
1 quart (32 fl oz) 946.36 milliliters (mL)
1.5 quarts (48 fl oz) 1.42 liters (L)
33.818 fl oz 1.0 liter (L)
Introduction
I-29
Table 12: Guide to Volume Equivalents for Liquids
1 tablespoon = 3 teaspoons = 0.5 fluid ounce
1/8 cup = 2 tablespoons = 1 fluid ounce
1/4 cup = 4 tablespoons = 2 fluid ounces
1/3 cup = 5-1/3 tablespoons = 2.65 fluid ounces
3/8 cup = 6 tablespoons = 3 fluid ounces
1/2 cup = 8 tablespoons = 4 fluid ounces
5/8 cup = 10 tablespoons = 5 fluid ounces
2/3 cup = 10-2/3 tablespoons = 5.3 fluid ounces
3/4 cup = 12 tablespoons = 6 fluid ounces
7/8 cup = 14 tablespoons = 7 fluid ounces
1 cup = 16 tablespoons = 8 fluid ounces
1/2 pint = 1 cup = 8 fluid ounces
1 pint = 2 cups = 16 fluid ounces
1 quart = 2 pints = 32 fluid ounces
1 gallon = 4 quarts = 128 fluid ounces
1 peck = 8 quarts (dry)
1 bushel = 4 pecks
Introduction
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Food Buying Guide for Child Nutrition Programs
Measures for Portion Control
Careful portioning is an important part of any food service operation.
It helps to ensure that each serving will be the appropriate size and that
a recipe will produce the expected yield (see page I-4 for definitions of
yield).
Scoops or dishers, ladles, and measuring-serving spoons of standard
sizes are fairly dependable measures for portioning by volume and
serving food quickly. Below is portion information on each. Remember,
whichever utensil you chose to measure with, it must be filled level to
the top to maintain equal portioning for each measure.
Scoops, Dishers, or Dippers
Scoops (sometimes called dishers or dippers) are useful for portioning specific volumes of foods
such as drop cookies, muns, meat patties, and some vegetables and salads.
The number on the scoop tells you how many scoopfuls make 1 quart (946 milliliters). The higher
the number, the smaller the scoop. For example, a Number 24 scoop is smaller than a Number 6
scoop, because it takes more scoopfuls to make 1 quart.
Table 13 shows the approximate measure of each scoop or disher in cups, tablespoons, and
teaspoons. (Remember, the same volume of dierent foods will not all weigh the same. If you
want to measure by weight, use a scale.)
Table 13: Sizes and Capacities of Scoops (or Dishers)
Number on Scoop (Disher) Level Measure
6 2/3 cup
8 1/2 cup
10 3/8 cup
12 1/3 cup
16 1/4 cup
20 3-1/3 tablespoons
24 2-2/3 tablespoons
30 2 tablespoons
40 1-2/3 tablespoons
50 3-3/4 teaspoons
60 3-1/4 teaspoons
70 2-3/4 teaspoons
100 2 teaspoons
Introduction
I-31
Ladles
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 higher the number on a ladle, the larger its size. For example, a ladle marked “2 ounce” is
twice as large as a ladle marked “1 ounce.”
Ladles are not labeled “fluid ounce,” although this would be more accurate since they measure
volume, not weight.
Table 14: Sizes and Capacities of Ladles
Number on Ladle Approximate Measure
1 ounce 1/8 cup
2 ounce 1/4 cup
4 ounce 1/2 cup
6 ounce 3/4 cup
8 ounce 1 cup
Measuring-Serving Spoons
Measuring-serving spoons are volume-standardized serving spoons identified for a specific
volume measure. They are similar to a ladle, scoop, disher, or dipper in that they can be used to
measure specific volumes of food but they are shaped like a serving spoon (solid or perforated.)
Table 15 shows the approximate measure of each measuring-serving spoon.
Like ladles, they are labeled in ounces but not in fluid ounces which would be more accurate
since they measure volume, not weight.
Table 15: Sizes and Capacities of Measuring-Serving Spoons
Size of Measuring/Serving Spoon Approximate Measure
2 oz 1/4 cup
3 oz 3/8 cup
4 oz 1/2 cup
6 oz 3/4 cup
8 oz 1 cup
Introduction
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Food Buying Guide for Child Nutrition Programs
Serving spoons
Serving spoons (solid or perforated) may be used instead of scoops for variation in portion
shapes. However, it is more dicult to ensure correct portioning. Since serving spoons are not
standardized measuring devices, they are not identified and labeled by number.
When using serving spoons, some extra steps are needed to ensure accurate portioning. Before
using a particular serving spoon for portioning, 1) measure or weigh the quantity of food the
spoon holds and 2) determine how full to fill the serving spoon. Then determine the number of
spoonfuls required for the serving size.
Introduction
I-33
Explanation of the Food Buying Guide for Child Nutrition Programs
On the following pages, you will find answers to the following questions, along with some helpful
examples.
➤ How are the foods in this guide listed and grouped?
➤ What information do the yield data tables provide?
➤ How can you use the yield data?
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 shown on pages I-7 to I-17.)
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 hominy, 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:
1. Food As Purchased, AP
2. Purchase Unit
3. Servings per Purchase Unit, EP (Edible Portion)
4. Serving Size per Meal Contribution
5. Purchase Units for 100 Servings
6. Additional Information
Food Buying Guide
Food As
Purchased, AP
Purchase Unit Servings
per Purchase
Unit, EP
Serving Size
per Meal
Contribution
Purchase
Units for 100
Servings
Additional
Information
Introduction
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Food Buying Guide for Child Nutrition Programs
Here are more details on each of these columns:
Column 1 - Food As Purchased, AP: tells you the name of the food item and the form(s) in which
it is purchased. 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, Column 1 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.
Column 2 - 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 two can sizes: No. 10 can (101 oz) and
No. 2-1/2 can (28 oz).
Column 3 - Servings per Purchase Unit, EP (Edible Portion): shows the number of servings
of a given size (found in Column 4) from each purchase unit (found in Column 2). 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. Column 3 indicates 15.60
servings per purchase unit if 1/4 cup raw, chopped fruit (Column 4) is served. This tells us we can
expect to obtain 15.60 1/4 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 in order 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 Column 3, and 2) that enough
food will be purchased.
Column 4 - 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, Column 4 reads: 1 drumstick (about
1.5 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, 1/4 cup servings
are included.
Introduction
I-35
Column 5 - 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 Column 2 and the
serving size (by weight) listed in Column 4. Numbers in Column 5 have been rounded up to help
ensure enough food is available for one hundred servings.
Column 6 - 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, whole apples will
yield 0.78 pounds of ready-to-cook or -serve 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,
Column 6 tells you that one No. 10 can provides about 67.0 oz (10 cups) drained, unheated
carrots. See Appendix B for additional examples.
How can you use the yield data?
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 Child Nutrition
Program requirements.
On the following pages are a variety of practical examples, that show you how to:
➤ Determine 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.
Introduction
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Food Buying Guide for Child Nutrition Programs
Working with the Food Buying Guide for Child Nutrition Programs
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 Column 3
➤ Variation 1 – No conversion of serving size needed
➤ Variation 2 – Conversion of serving size required
Method 2 – Using Column 5
Method 3 – Using Column 6
The methods and examples on the following pages illustrate how you can 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
dier 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 towards meeting a meal
pattern requirement.
To calculate the amount of any food to purchase you should begin by asking yourself the
following questions:
➤ How many servings will I need?
➤ Will dierent 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 Column 4?
➤ 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 two additional Food Buying Guide (FBG) resources available to assist you
in determining the quantity needed for a given number of servings
The FBG Online Calculator assists users in building shopping lists from the FBG and determining
how much of each item to purchase. The FBG Online Calculator is available at: https://
foodbuyingguide.fns.usda.gov/.
Introduction
I-37
The Interactive Food Buying Guide (FBG) provides the ability to:
➤ Search by food groups and further narrow the search by food categories.
➤ Perform side-by-side comparisons of foods within a food category
(e.g. diced canned carrots vs. diced fresh carrots).
➤ Create and save a favorite food list (items in the favorite food list can be saved and accessed
at a later time).
➤ Access the FBG yields from the electronic Recipe Analysis Worksheet (RAW)
and determine the meal pattern contribution for recipes.
The Interactive Food Buying Guide (FBG) is available at https://foodbuyingguide.fns.usda.gov.
Methods Used to Determine Quantity
Method 1 – Using Column 3
Variation 1 – No conversion of serving size needed
A. Carrot slices, cooked
B. Ground beef
Variation 2 – Conversion of serving size required
C. Beef round roast, without bone
D. Baked beans, vegetarian, canned
E. Nut butters (including peanut butter)
F. Eggs, large, shell, fresh
G. Cereals and cereal grains
Method 2 – Using Column 5
A. Turkey Meatloaf
B. Green beans, frozen, cut
C. Converting Column 5 yield data
Method 3 – Using Column 6
A. Broccoli, fresh, ready-to-cook
B. Romaine lettuce, fresh, pieces
C. Butternut squash, fresh, whole
Introduction
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Food Buying Guide for Child Nutrition Programs
Method 1 – Using Column 3
General Procedure
Divide the number of servings you need by the number of servings you will get from one
purchase unit (pound, can, etc.) (Column 3).
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 Column 4 of this FBG. 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 FBG. Conversion of the serving size is required. The conversion
chart below can assist in determining the creditable amount per portion.
Table 16: Quarter Cup to Cup Conversions
Quarter Cup Cup Ounce
0.5 Quarter Cups 1/8 cup vegetable/fruit or 0.5 ounces of equivalent meat alternate
1.0 Quarter Cups 1/4 cup vegetable/fruit or 1.0 ounce of equivalent meat alternate
1.5 Quarter Cups 3/8 cup vegetable/fruit or 1.5 ounces of equivalent meat alternate
2.0 Quarter Cups 1/2 cup vegetable/fruit or 2.0 ounces of equivalent meat alternate
2.5 Quarter Cups 5/8 cup vegetable/fruit or 2.5 ounces of equivalent meat alternate
3.0 Quarter Cups 3/4 cup vegetable/fruit or 3.0 ounces of equivalent meat alternate
3.5 Quarter Cups 7/8 cup vegetable/fruit or 3.5 ounces of equivalent meat alternate
4.0 Quarter Cups 1 cup vegetable/fruit or 4.0 ounces of equivalent meat alternate
The result of 0.9999 equals 1/8 cup but a result of 1.0 equals 1/4 cup
Method 1 Example A: Carrot Slices, cooked
You plan to serve 1/4 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 1/4 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 Column 1) you look for:
Cooked vegetable (found in Column 4)
3. Check the serving size listed in Column 4. Compare this to your planned serving size.
Column 4 reads: 1/4 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 Column 2 to find the purchase unit. Refer to Column 3 for the number of servings
you will get per purchase unit.
Column 2 reads: Pound
Column 3 reads: 9.87
Introduction
I-39
5. Divide the number of servings needed by the number of servings you will get per purchase
unit (Column 3.)
Number of servings needed = 195
Servings per purchase unit = 9.87
195 ÷ 9.87 = 19.75
6. Round up to 20.0 lb to ensure enough food is available.
Answer: You need 20.0 pounds of frozen, sliced carrots for 195 1/4 cup servings of cooked, sliced
carrots.
Method 1 Example B: Ground Beef, fresh or frozen (no more than 15% fat)
You plan to serve 1-1/2 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 need.
You estimate that you will need 60 1-1/2 ounce servings
2. Locate the food in the Food Buying Guide in the form you intend to purchase
(Column 1), then locate the form of the food you intend to serve (Column 4).
For the listing Ground Beef, fresh or frozen no more than 15% fat, (found in Column 1)
you look for: Cooked lean meat (found in Column 4)
3. Check the serving size listed in Column 4.
Compare this to your planned serving size. Column 4 includes the serving size:
1-1/2 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 Column 2 to find the purchase unit. Refer to Column 3 for the number of servings
you get per purchase unit.
Column 2 reads: Pound
Column 3 reads: 8.00
5. Divide the number of servings needed by the number of servings you get
per purchase unit.
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 7-3/4 pounds of frozen ground beef, no more than 15% fat, for 60 1-1/2 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.
Introduction
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Food Buying Guide for Child Nutrition Programs
Method 1 Example C: Beef Round Roast, fresh or frozen, without bone 1/4 inch trim
You plan to serve boneless, cooked roast beef to 75 participants of dierent 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 1-1/2 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
(Column 1), then locate the food in the form you intend to serve (Column 4).
For the listing “Beef Round Roast, fresh or frozen, without bone 1/4 inch trim”
(found in Column 1) you look for: Cooked lean meat (found in Column 4)
3. Check the serving sizes listed in Column 4. Compare this to your planned serving sizes.
Column 4 includes the serving sizes: 1 oz cooked lean meat and 1-1/2 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 Column 4.
5. Refer to Column 2 to find the purchase unit. Refer to Column 3 for the number of servings
you will get per purchase unit.
Column 2 reads: Pound
Column 3 reads: 9.76
6. Divide the total number of ounces needed by the number of servings you get
per purchase unit (Column 3).
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 13-1/4 pounds of raw roast beef without bone, 1/4 inch trim to provide the
required serving sizes for 75 participants.
For multiple serving sizes of cooked dry beans or peas convert each serving size to the number
of 1/4 cup servings needed. This is done by dividing each serving size by 1/4 and multiplying the
result by the number of participants to be served.
➤ If you prefer working with decimals instead of fractions, see Table 6 on page I-25.
➤ For multiple serving sizes, convert each one to 1/4 cup servings and add the results to obtain
the total 1/4 cup servings.
➤ If you are crediting beans as the meat alternate component:
Introduction
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Introduction
• 1/8 cup beans = 0.5 oz equivalent meat alternate
• 1/4 cup beans = 1 oz equivalent meat alternate
• 3/8 cup beans = 1.5 oz equivalent meat alternate
• 1/2 cup beans = 2 oz equivalent meat alternate
Method 1 Example D: Baked Beans, vegetarian, canned
You plan to serve 1/2 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 1/2 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 Column 1). You look for: heated beans (found in Column 4)
3. Check the serving size listed in Column 4. Compare this to your planned serving size.
Column 4 reads: 1/4 cup heated beans with sauce
Since there is no serving size for 1/2 cup of heated beans with sauce, a conversion is needed.
4. Calculate the number of 1/4 cup servings of baked beans with sauce needed.
1) Divide 1/2 by 1/4. (convert fractions to decimals; see Table 6: 1/2 = 0.5, and 1/4 = 0.25)
0.5 ÷ 0.25 = 2.0
2) Multiply the factor (2.0) by the number of servings needed (120)
2.0 x 120 = 240 1/4 cup servings
You need a total of 240 1/4 cup servings of baked beans with sauce. Since this number is in
units of 1/4 cup servings, you can now use the serving size of 1/4 cup baked beans with sauce
as found in Column 4.
5. Refer to Column 2 to find the purchase unit. Refer to Column 3 for the number of servings
you will get per purchase unit.
Column 2 reads: No. 10 can (108 oz)
Column 3 reads: 47.10
6. Divide the total number of 1/4 cup servings needed by the number of servings you get per
purchase unit. (Column 3)
Number of 1/4 cup servings needed = 240
Servings per purchase unit = 47.10
240 ÷ 47.10 = 5.09
7. Round up to 5-1/4 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 5-1/4
cans to serve 120 1/2 cup portions of vegetarian baked beans.
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Food Buying Guide for Child Nutrition Programs
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 Column 2 to find the purchase unit. Refer to Column 3 for the number of
2 Tbsp servings you get per purchase unit.
Column 2 reads: 32 oz container
Column 3 reads: 28.80
5. Divide the number of 2 Tbsp servings by the number of servings per purchase unit (Column
3). 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 1-1/4 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.
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.
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.
Introduction
I-43
Introduction
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.
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 1/2 cup servings
since Column 4 does not provide 1 cup servings.
Divide 1.0 by 1/2 (convert fractions to decimals: 1/2 = 0.5, see Table 6)
1.0 ÷ 0.5 = 2
Multiply the factor by the number of servings needed.
2 x 70 = 140 1/2 cup servings of cooked oatmeal needed
3. Locate the item as purchased in Column 1.
Cereal Grains, Oats (Group H) Rolled, Instant, Dry
4. Refer to Column 2 to find the purchase unit. Refer to Column 3 for the number of servings
you get per purchase unit.
Column 2 reads: Pound
Column 3 reads: 23.40
5. Divide the total number of 1/2 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.
5.98 rounds up to 6 lb
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.
NOTE: For more examples, refer to Exhibit A in Section 4: Grains (see Grains 4-14).
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Food Buying Guide for Child Nutrition Programs
Method 2 - Using Column 5
Use the purchase unit for 100 servings in Column 5 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
large numbers of meals.
General Procedure
Multiply the numbers of serving sizes (Column 4) by the number of purchase units (Column 5) 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 Column 5.
Example C shows you how to convert the Column 5 data – purchase units for 100 servings – to
the purchase unit for a dierent number of servings.
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.)
Grade Number x Serving Size 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 quantity 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 (Column 5), 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 Column 5 and
divide the answer by 100.
340 x 9.0 ÷ 100 = 30.6 pounds
6. Round up to 31 lb to ensure enough food is purchased.
Answer: You need 31 pounds of USDA Foods ground turkey for the amount of turkey meatloaf
you wish to prepare.
Introduction
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Introduction
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 is listed in ounces, vegetables and fruits are in 1/4 cup servings, and
bread is in servings or equivalents.
Grade Number x Serving Size Total
Age/Grade group 1 130 x 1/4 cup (0.25) 32.5 cups
Age/Grade group 2 125 x 1/4 cup (0.25) 31.25 cups
Age/Grade group 3 10 x 1/4 cup (0.25) + 2.50 cups
Total 66.25 cups or 265.00 1/4 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 (Column 5), you need 8.7 pounds of frozen cut green beans for
100 1/4 cup servings of cooked beans.
5. Multiply the total quantity of 1/4 cup servings by the purchase unit for 100 servings indicated
in Column 5 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 23-1/4 pounds of frozen cut green beans.
Method 2 Example C: Converting Column 5 yield data
Column 5 of the yield data tables gives the numbers of purchase units needed for 100 servings.
The Column 5 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 Column 5 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 4-3/4 pounds of frozen whole kernel corn for 50 servings.
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Food Buying Guide for Child Nutrition Programs
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.
Introduction
I-47
Method 3 Using Column 6
When would you use Column 6? Use the additional information in Column 6 to calculate
yields for foods purchased in a dierent form from what is listed in Column 1. For example,
the Food Buying Guide (FBG) lists Romaine lettuce, untrimmed as: purchased and served as
vegetable pieces. Column 6 gives the yield information needed to calculate how many servings
you get if you bought the lettuce ready-to-serve.
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 Column 6 for the yield determined from the food you will be
purchasing to the form you need for your recipe.
For Broccoli, fresh, untrimmed, Column 6 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 Column 6.
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:
➤ the number of servings obtained from a bulk pack of food purchased prepared and
ready-to-cook or use; and
➤ the number of servings from one pound of the same product.
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.
1. How many 1/4 cup servings of romaine lettuce pieces will this 10 lb bag provide?
2. How many 1/4 cup servings will you get from just 1 pound of this product?
1. Refer to the yield information in Column 6 for the form of the food as described in Column 1.
For Lettuce, fresh, Romaine, untrimmed, Column 6 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.
Introduction
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Food Buying Guide for Child Nutrition Programs
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 Column 3 to find the number of 1/4 cup servings per pound
Column 2 reads: Pound
Column 3 reads: 31.30
4. Multiply the number of pounds of Romaine lettuce by the number of 1/4 cup servings raw
vegetable pieces provided per pound.
Pounds of Romaine lettuce = 15.62
1/4 cup servings per pound = 31.30
15.62 x 31.30 = 488.90 1/4 cup servings of raw vegetable pieces
Answer 1: You get 488.90 1/4 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 1/4 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 1/4 cup servings
Answer 2: You get 48.89 1/4 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, and CACFP.
For example, 1/4 cup serving of Romaine lettuce pieces contributes 1/8 cup vegetable (dark green
subgroup in school meal programs) to the meal pattern.
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 Column 6 for the yield determined from the food you will be
purchasing to the form you need for your recipe.
For Butternut squash, Fresh, untrimmed, Column 6 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 Column 6.
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
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Introduction
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.
How to Make Cost Comparisons
Comparing Cost of Cut Green Beans
How to compare the cost per serving for food purchased in dierent forms by
using Column 5.
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 Column 5, 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 take into account 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 dierent 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.
* 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.
