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Introduction to Yield Informationand Methods 1 and 2

_________Child NutritionPrograms

Yield Tables

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How Are the Foods Listed and Grouped?

Milk, Section 4M/MA, Section 1V/F, Section 2G/B, Section 3

Other Foods, Section 5: These foods do not contribute to the meal patterns.

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How Are the Foods Listed and Grouped?

Section 1 Meat/Meat Alternates

Meat, Cheese, Egg, Nuts, Fish, Poultry

Section 2 Vegetables/Fruits Canned, Fresh, and Frozen

Section 3 Grains/Breads Bread, Pasta, Rice, Cereals

Section 4 Milk Fluid Milk

Section 5 Other Foods Not Creditable

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Important Points About Yield Information

Yield information represents average yields based on research conducted by USDA.

Yield information is meant to be a planning, purchasing, and production tool and is based on careful portioning and weighing.

Variance in actual and projected yields on some local products may legitimately exist and be documented based on procedures set by the State agency.

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Many Factors Affect Yield

Quality and condition of the food As Purchased (AP)

Storage and handling conditions

Equipment used in preparation Cooking methods and time Portion control Form in which the food is

served, for example, raw spinach or cooked spinach

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Column 1: Food As Purchased (AP)

Column 1 tells you the name of the food item and the form(s) in which it is purchased.

Are the apples fresh,

canned, frozen, or dehydrated?

Food As Purchased (AP)

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Column 2: Purchase Unit

What is the unit of purchase for the food? For many foods, the FBG yield data tables list pounds. Other examples of common purchase units include but are not limited to gal, No. 10 can, No. 300 can, and 40-lb pkg.

Purchase Unit

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Column 3: Servings per Purchase Unit (EP)

Column 3 is used in Method 1 for determining the amount of food to purchase or order based on the Servings per Purchase Unit, Edible Portion (EP).

Servings per Purchase Unit, EP

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Column 4: Serving Size per Meal Contribution

The serving sizes listed in this column are commonly used; however, they may not be the serving size planned for a specific menu. Quantities given in columns 3 and 5 change when the serving size in Column 4 is adjusted.

Serving Size per Meal Contribution

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Columns 3 & 4

For example, a No. 10 can yields 50.4 1/4-c servings of canned apple slices.

Servings per Purchase Unit, EP

Serving Size per Meal Contribution

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Column 5: Purchase Units for 100 Servings

Column 5 is used in Method 2 for determining the amount of food to purchase or order based on the purchase units for 100 servings.

Purchase Units for 100 Servings

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Columns 4 & 5

For example, it takes 2 No. 10 cans

of apples, canned, slices, to provide 100 1/4-c servings.

Serving Size per Meal Contribution

Purchase Units for 100 Servings

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Column 6

Column 6 is used in Method 3 for determining the amount of food to purchase or order. It is used when the food item, AP, is in a different form than in Column 1 of the FBG yield data table.

Additional Information

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Column 6

For example, it takes 1 pound of apples, fresh, 125-138 count, AP, to provide 0.91 pound of ready-to-serve raw, cored, unpeeled apple, EP.

1 No. 10 Can = 89.0 oz (11-7/8 c) drained apple.

Additional Information

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Food and Form: Column 1, Food As Purchased (AP)Column 4, Food As Served

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Use care in selecting thefood you are actually using. Are your apples100 or 125-138 count? It makes a difference!

Column 1: Food As Purchased (AP)

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How Can You Use the Yield Data? Determine number of purchase units needed to obtain

the desired number of servings of a particular food. Adjust portion sizes and calculate servings to meet

minimum requirements. Calculate the quantity of food to buy to obtain the

correct amount of ready-to-cook and -use 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.

Calculate cost comparisons.

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To Calculate the Amount of Food to Buy, You Must Secure Specific Information from

School Records

Source: Menu, Food Production Records, and Procurement Documents

What is the planned food and form? How many servings are

needed? What is the planned serving

size?

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To Calculate the Amount of Food to Buy, You Must Secure Specific Information

from the Food Buying Guide

Source: Food Buying Guide Yield Data Tables

What is the serving size indicated in FBG yield data table, Column 4?

What is the purchase unit in Column 2? How many servings per purchase unit are

yielded (Column 3), or how many purchase units per 100 servings are needed (Column 5)?

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To Calculate the Amount of Food to Buy, You Must Secure Specific Information from

Calculations

Addition, Multiplication, Division, and Rounding Up How many purchase units are

needed? How many purchase units must be purchased?

This is determined by rounding up the amount needed to the next highest measurable purchase unit.

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Introduction to Methods 1 and 2:Calculate the Quantity of Food to

Order or Purchase

Method 1, Using Column 3 of the FBG

Method 2, Using Column 5 of the FBG

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LA I-17: Method 1, Using FBG Column 3, Servings per Purchase Unit

Source: Menu and Food Production Plan or Converted Servings

Source: Food Buying Guide

Divide Round Up

A

Number of Servings Needed

B

Servings per Purchase Unit, FBG Yield Data Table, Column 3

C

Purchase Units Needed

Calculation:

A ÷ B = C

D

To Ensure Enough Food Is Available, Always Round Up to Nearest Measurable Purchase Unit

1. 65 24.8 3/8-c servings per No. 10 can of beans

65 ÷ 24.8 = 2.62 No. 10 cans of beans needed

2.62 rounded up to 2.75 or 3 No. 10 cans

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LA I-18: Method 2, Using FBG Column 5, Purchase Units for 100 Servings

Source: Menu and Food Production Plan or Converted Servings

Source:Food Buying Guide

Multiply/Divide Round Up

A

Number of Servings Needed

B

Purchase Units for 100 Servings, FBG Yield Data Table, Column 5

C Purchase Units Needed

Calculation:

A x B ÷ 100 = C

DTo Ensure Enough Food Is Available, Always Round Up to Nearest Measurable Purchase Unit

1. 65 4.1 No. 10 cans per

100 3/8-c servings of beans

65 x 4.1 ÷ 100 = 2.66 No. 10 cans of beans needed

2.66 rounded up to 2.75 or

3 No. 10 cans of beans to be purchased