Vegetables/ Fruits. Section 2. Food Buying Guide for Child Nutrition Programs Participant Workbook

Transcription

1 Section 2 Food Buying Guide for Child Nutrition Programs Participant Workbook Vegetables/ Fruits 2-1 Goals and Objectives of the Lesson 2-2 Section 2: Vegetables/Fruits PowerPoint Presentation 2-11 LA 2-2: Practice Crediting Concentrates 2-12 LA 2-3: Practice Method 3, Purpose LA 2-4: Practice Method 3, Purpose LA 2-5: Practice Cost Comparison 2-16 Evaluation: Section 2, Vegetables/Fruits (V/F) I. Introduction Vegeta bles/ Meat Alternate Fruits Breads Foods

2 Section 2 Food Buying Guide for Child Nutrition Programs Participant Workbook Vegetables/ Fruits Lesson: Section 2, Vegetables/Fruits (V/F) Goals This lesson will provide an overview of the food products that contribute to the V/F component of the CNP meal patterns; review the types of information found in the FBG yield data tables, Columns 1 6; provide an overview of the regulations specific to the V/F component; review the use of Method 3, using FBG yield data table, Column 6, Additional Information; introduce crediting V/F concentrates; and review cost comparison. Objectives The successful participant will demonstrate the ability to locate food products in the FBG Section 2, V/F; use FBG yield data table, Column 6, Additional Information, and Method 3 to calculate yields for foods purchased in a different form from that listed in FBG yield data table, Column 1; use FBG yield data table, Column 6, Additional Information, and Method 3 to determine the number of servings obtained from a bulk pack of food purchasedprepared and/or ready-to-cook or -use and to determine the number of servings from one purchase unit of the same product; calculate the crediting of V/F concentrates; and perform a cost comparison of vegetables. Participant Workbook 2-1

3 Section 2: Vegetables/Fruits PowerPoint Presentation 1 Section 2 Vegetables/ Fruits (V/F) Child Nutrition Programs Value-Added Produce Has Been Included in This Edition of the FBG Examples of Value-Added Produce: Broccoli florets, fresh Cabbage, fresh, shredded Celery, fresh, diced Fruit, mixed, chilled Lettuce, fresh, salad mix /firstchoice/fcindex.html 3 Minimum Serving Sizes for V/F Are Indicated on Individual Program Food-Based Meal Patterns Food Buying Guide for Child Nutrition Programs Participant Workbook

4 Section 2: Vegetables/Fruits (V/F) 4 Regulations Specific to V/F Each reimbursable breakfast, lunch, or supper served is required to contain vegetables and/or fruits. Vegetables and/or fruits may also be served as part of reimbursable snacks. 2-4 _ 5 Requirements Specific to V/F Two or more servings of different vegetables and/or fruits must be served to meet the V/F requirement at lunch and supper. A serving of V/F must be a minimum of 1/8 cup to be credited Regulations Specific to Juice Any liquid or frozen product labeled juice, full-strength juice, single-strength juice, or reconstituted juice is considered full-strength juice. Only the amount of fullstrength juice may be credited. 2-6 Participant Workbook 2-3

5 7 Regulations Specific to Juice Only 100% full-strength juice may be used in a breakfast. 50% juice-based drink may not be served as part of a reimbursable breakfast meal Regulations Specific to Juice For lunch or supper, no more than one-half of the total requirement may be met with full-strength juice. Full-strength juice may be used to meet the total requirement for breakfast or to serve as one component of a snack. Juice may not be served if milk is the only other component of a snack Juice and Juice-Based Drinks as Indicated on the Label 100% Juice: fully creditable 50% Juice-Based Drink: may be credited for half the volume Less Than 50% Juice- Based Drink: may be served but may not be credited Food Buying Guide for Child Nutrition Programs Participant Workbook

6 Section 2: Vegetables/Fruits (V/F) 10 Regulations Specific to Cooked Dry Beans or Peas Dry beans and peas may be used as M/MA or V/F but not as both in the same meal Regulations Specific to V/F Menu items that are mixtures, for example, fruit cocktail and mixed vegetables, count as only one V/F serving Regulations Specific to V/F Large combination V/F salads served as an entrée, containing at least 3/4 cup or more of two or more different V/F in combination with an M/MA such as a chef s salad or a fruit plate with cottage cheese, are considered as two or more servings of the V/F component Participant Workbook 2-5

7 13 USDA Recommendations Meals should include a vitamin A-rich vegetable or fruit at least two to three times a week. dark green and deep yellow vegetables, such as broccoli, collards, and other green leafy vegetables, carrots, pumpkin, sweet potatoes, and winter squash Dietary Guidelines for Americans /dga2005/document USDA Recommendations Meals should include a vitamin C-rich vegetable or fruit three to four times a week, and breakfasts should include them frequently. cantaloupe, mango, papaya, honeydew, kiwi, kale, grapefruit/orange fruit/juice, tangerines, strawberries, asparagus, broccoli, Brussels sprouts, cabbage, cauliflower, and red/green peppers USDA Recommendations Meals should include a variety of vegetables and fruits Food Buying Guide for Child Nutrition Programs Participant Workbook

8 Section 2: Vegetables/Fruits (V/F) 16 USDA Recommendations Meals should include foods that are good sources of fiber, such as fresh fruits and vegetables and whole grain products Crediting of Vegetables/Fruits Cooked Vegetable: heated, drained or unheated, drained Raw Vegetable With Dressing: pieces, shredded, chopped with dressing Crediting of Vegetables/Fruits, Drained and Not Drained Canned Fruit: may contain the packing medium, juice or syrup (yield also given for drained fruit) Cooked Fruit: consists of fruit and juice or syrup Frozen Fruit: consists of fruit plus the juice or syrup that accumulates during thawing 2-18 Participant Workbook 2-7

9 19 Vegetable/Fruit Concentrates Vegetable and fruit concentrates such as concentrated juice or tomato paste are credited on an as if single-strength reconstituted basis rather than on actual volume. Concentrated products have simply had the liquid removed. The liquid is replaced in preparation Yield Figures Yield figures for vegetables and fruits are for on-site preparation. They do not allow for losses that may occur in prepared products (both pre-portioned and bulk) during freezing, storage, heating, and serving Factors Affecting Yield Yields of V/F vary according to the form of food used. Frozen V/F usually yield more than fresh per pound. Dehydrated V/F yield more per pound, AP, than fresh, frozen, or canned Food Buying Guide for Child Nutrition Programs Participant Workbook

10 Section 2: Vegetables/Fruits (V/F) 22 Factors Affecting Yield The weight of canned V/F varies due to the different densities of the food. A No. 10 can yields an average of 12 to 13-2/3 cups, from 96 oz (6 lb) to 117 oz (7 lb 5 oz) Vegetable/Fruit Related Definitions Count: the number of whole fruits or vegetables contained or packed in a specific container (the higher the count, the smaller the size) Size: number of pieces of whole fruit or vegetable in 10 pounds of product Vegetable/Fruit Related Definitions Pared: outer skin or peel of a vegetable or fruit removed Unpared: outer skin or peel not removed Tempered: frozen fruit or vegetable brought to room temperature; thawed but not heated 2-24 Participant Workbook 2-9

11 25 Products That Are NOT Vegetable/Fruit The following items may be used but not counted as V/F in the CNP: Snack-type foods made from V/F, such as potato or banana chips or popcorn Pickle relish, jam, or jelly Tomato catsup (ketchup) and chili sauce Dried vegetables used for seasoning Hominy Never use home canned products, for food safety reasons! Information Included in This Section Yield information on common institutional packs, smaller packs, and 1-pound units Data on unsweetened canned and frozen fruits Net weight of contents of can including liquid Minimum weight and volume of drained vegetables or fruits in Column Information Included in This Section Yields in terms of 1/4-cup servings Contribution to the meal patterns Yield of juice and tomato concentrates Yield on canned soups Yield on all V/F based on volume not weight Food Buying Guide for Child Nutrition Programs Participant Workbook

12 Section 2: Vegetables/Fruits (V/F) Crediting Concentrates Example of Crediting Concentrates: This worksheet accommodates both examples on FBG page 2-3. Menu and Food Production Plan A Food and Form, AP Food Buying Guide B Purchase Unit, FBG Yield Data Table, Column 2 Menu and Food Production Plan C Total Quantity Called for in the Recipe Written as a Decimal Tomato paste Pound 4 lb 12 oz (or 4.75 lb) Food Buying Guide D Servings per Purchase Unit, EP, from FBG Column /4-c servings per lb Tomato puree No. 10 can 2 No. 10 cans 96 1/4-c servings per No. 10 can Multiply E Total Yield in Servings Calculation: C x D = E 4.75 x 27.6 = /4-c servings per lb 2 x 96 = 192 1/4-c servings per No. 10 can LA 2-2: Practice Crediting Concentrates Exercise: A gelatin salad calls for 42 fl oz of 3/1 frozen orange juice concentrate. How many 1/4-cup servings of V/F component will the salad recipe contribute to the meal pattern? Hint: 32 fl oz = 1 qt; 42 fl oz = 1.31 qt Practice Crediting Concentrates Menu and Food Production Plan A Food and Form, AP Food Buying Guide B Purchase Unit, FBG Yield Data Table, Column 2 Menu and Food Production Plan C Total Quantity Called for in the Recipe Written as a Decimal Food Buying Guide D Servings per Purchase Unit, EP, from FBG Column 3 Multiply E Total Yield in Servings Calculation: C x D = E Participant Workbook 2-11

13 LA 2-3: Practice Method 3, Purpose 1, Using the FBG Yield Data Table, Column 6 Exercises: 1. You are preparing a recipe for bread dressing or stuffing. The recipe calls for 12 lb of chopped celery. You do not purchase value-added chopped celery, but instead you buy trimmed celery by the pound and chop your own. How many pounds of celery, AP, must be purchased to provide 12 lb of chopped celery, EP? 2. You decide to use a different recipe for the bread dressing. This recipe calls for 2 gal of chopped celery. How many pounds of celery, AP, must be purchased to provide 2 gal of chopped celery, EP? Hint: 2 gal = 32 c Practice Method 3, Purpose 1 Calculate the quantity of food, AP, to purchase when the amount of food, EP, needed is known. Since you are calculating the amount to purchase, round up. Menu and Food Production Plan A Purpose 1: Amount of the food, EP, called for in the recipe Or Purpose 2 Food Buying Guide B FBG yield data table, Column 6, indicates the EP yield of the food product, AP, weight or measure. Divide C AP equivalent Calculation is used for both purposes: A B = C Round Up or Continue to Additional Steps D Purpose 1: When determining the quantity of a food, AP, to buy for a specific amount of the food, EP, called for in the recipe, round up. Or Purpose Food Buying Guide for Child Nutrition Programs Participant Workbook

14 Section 2: Vegetables/Fruits (V/F) LA 2-4: Practice Method 3, Purpose 2, Using the FBG Yield Data Table, Column 6 Exercise: You are preparing a recipe for a chopped red cabbage salad and have ordered value-added, ready-to-serve chopped red cabbage in 5-lb bags. Calculate the number of 1/4-cup servings you will get from a 5-lb bag of chopped red cabbage. How many1/4-cup servings will you get from 1 lb of chopped red cabbage? Menu and Food Production Plan A Purpose 1 Practice Method 3, Purpose 2 Using FBG Yield Data Table, Column 6, Additional Information Purpose 2: Determine the number of servings in a specified purchase unit, EP. Since you are determining crediting, do not round up. Continue to additional steps. Or Purpose 2: Yield of the weight or measure of a specific quantity of ready-to-use or -cook food And Yield per single purchase unit Food Buying Guide B FBG yield data table, Column 6, indicates the EP yield of the food product, AP, weight or measure. Divide C AP equivalent Calculation is used for both purposes: A B = C Round Up or Continue to Additional Steps D Purpose 1 Or Purpose 2: When determining the yield of a specific quantity of ready-touse or -cook food, EP, do not round up. And Continue to additional steps to determine the yield per single purchase unit. Participant Workbook 2-13

15 LA 2-4: Practice Method 3, Purpose 2 (continued) Additional Steps to Determine Servings per Pound Column D From Method 3 E Food Buying Guide F Multiply G Divide H Answer From Method 3, Column D FBG Yield Data Table, Column 3, Servings per Purchase Unit Total Servings per Unit, Weight or Measure of Ready-to-Use or -Cook Product Servings per Purchase Unit Calculation Step 1: Multiply E x F = G Calculation Step 2: Divide G A = H 2-14 Food Buying Guide for Child Nutrition Programs Participant Workbook

16 Section 2: Vegetables/Fruits (V/F) LA 2-5: Practice Cost Comparison Exercise: You are the manager of a small school, and your school administrator has reminded you that although nutrition is the number one consideration in planning menus, financial responsibility is also very important. She has asked you to report on the cost per 1/4-cup serving of the five most popular vegetables. In your school, excluding French fried potatoes, the vegetables include corn, broccoli, raw baby carrots, green beans, and mashed potatoes. Find the cost of 1/4 cup of each. Corn, whole kernel, frozen, heated ($0.88 per lb) Broccoli, frozen, cut, cooked ($0.97 per lb) Raw baby carrots, fresh ($1.30 per lb) Green beans, cut, canned, heated ($0.30 per lb) Mashed potatoes, dehydrated granules, prepared ($2.00 per lb) LA 2-5: Practice Cost Comparison Menu and Food Product Plan A Food and Form, AP Corn, whole kernel, frozen, heated B Cost/lb Food Buying Guide C Purchase Units for 100 Servings, FBG Yield Data Table, Column 5 Divide D Purchase Units for One Serving Step 1: Divide C 100 = D This is the same as moving the decimal point two places to the left. Multiply E Cost of One Serving Step 2: Multiply B x D = E $0.88/lb 9.1 lb lb per serving $0.88 x 0.091= $0.08 per serving *Canned food products are not commonly sold by the pound. Identify the cost per pound by dividing the cost per can by the weight in pounds per can. Participant Workbook 2-15

17 Evaluation: Section 2, Vegetables/Fruits (V/F) Find Answers in the FBG Yield Data Tables Find Answer Page 1. How many cans of solid pack, canned apples does it take 2 No. 10 cans 2-7 to serve 100 students 1/4 c fruit and juice? 2. One fresh, petite banana provides what portion of V/F? 3. What is the purchase unit for beans, red, small, dry? 4. One pound of fresh carrots, AP, will provide what amount of ready-to-cook or -serve raw carrot sticks? 5. How many 1/4-c servings of canned corn, liquid pack, drained, will one No. 10 can yield? 6. How many 1/4-c servings of canned corn, liquid pack, heated, drained, will one No. 10 can yield? 7. Which form of corn yields the greatest number of servings per pound: frozen whole kernel, 3-inch corn on the cob or 5-1/4-inch corn on the cob? 8. How many 1/4-c servings of raw mushroom slices will one pound of whole fresh mushrooms yield? 9. If the whole mushrooms in the previous question are sliced and cooked, how many 1/4-cup servings will one pound yield? 10. One gallon of salsa, canned, equals how many cups of salsa? 11. What portion size of canned minestrone soup will yield 1/4 cup vegetable? 12. What size serving will 1/2 of a fresh winter squash (acorn) yield? 13. How many pounds of frozen summer squash (yellow) will serve 50 students 1/2-cup serving each? 2-16 Food Buying Guide for Child Nutrition Programs Participant Workbook

18 Section 2: Vegetables/Fruits (V/F) Evaluation: Section 2, Vegetables/Fruits (continued) Find 20 sources of V/F that you have never served in your cafeteria and list below: Participant Workbook 2-17

19 2-18 Food Buying Guide for Child Nutrition Programs Participant Workbook