1 Section 2 ___________ Child Nutrition Programs 2-1 Vegetables/ Fruits (V/F) 2-2 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 2-3 Minimum Serving Sizes for V/F Are Indicated on Individual Program Food-Based Meal Patterns 2-4 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. 2-5 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. 2-6 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 full- strength juice may be credited. 2-7 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. 2-8 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. 2-9 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 2-10 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. 2-11 Regulations Specific to V/F Menu items that are mixtures, for example, fruit cocktail and mixed vegetables, count as only one V/F serving. 2-12 Regulations Specific to V/F Large combination V/F salads served as an entre, containing at least 3/4 cup or more of two or more different V/F in combination with an M/MA such as a chefs salad or a fruit plate with cottage cheese, are considered as two or more servings of the V/F component. 2-13 USDA Recommendations dark green and deep yellow vegetables, such as broccoli, collards, and other green leafy vegetables, carrots, pumpkin, sweet potatoes, and winter squash Meals should include a vitamin A-rich vegetable or fruit at least two to three times a week. 2-14 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 2-15 USDA Recommendations Meals should include a variety of vegetables and fruits. 2-16 Meals should include foods that are good sources of fiber, such as fresh fruits and vegetables and whole grain products. USDA Recommendations 2-17 Crediting of Vegetables/Fruits Cooked Vegetable: heated, drained or unheated, drained Raw Vegetable With Dressing: pieces, shredded, chopped with dressing 2-18 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 2-19 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. 2-20 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. 2-21 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. 2-22 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). 2-23 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 2-24 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 2-25 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! 2-26 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 6 2-27 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