The purpose of this memo is to make available additional yield information for food items offered to students in the National School Lunch Program (NSLP) and the National School Breakfast Program (NSBP).
To support the updated meal pattern requirements established in January 2012, and assist school food operators with menu planning, an inter-agency agreement was established between the United States Department of Agriculture (USDA), Food and Nutrition Services (FNS), and USDA, Agricultural Research Service (ARS) to conduct analytical yield studies.
Based on laboratory testing conducted by ARS, new yield information is available for the following food items:
Tangerines (150 count)
Acorn squash Mushrooms, chopped
Beans, canned Pumpkin
Broccoli florets Spaghetti squash
(fresh and frozen) Sweet potato fries
Broccolini Tomato, cherry halves
Cilantro Vegetable purees
These additions should be printed and placed in the current Food Buying Guides at all serving sites within the school districts.
Additional yield information for meat/meat alternates, vegetables, and fruits may be accessed on line at: http://www.fns.usda.gov/sites/default/files/tn/fbg_batchyeildtable.pdf.
New yield information is also available for the following grain items: whole grain and whole grain-rich pastas and parboiled rice. The revised grain chart released in June 2015 is available at: http://www.fns.usda.gov/sites/default/files/tn/fbg/_grainchart.pdf.
Food Buying Guide Yield Information
Food Buying Yield Information for Grains