Vegetable Component and Vegetable Sub-Groups Training for School Food Service Staff

Identify the vegetable component requirements of the new meal patterns Name what vegetables we serve and what subgroups they belong to Practice evaluating a menu for vegetable and vegetable sub group requirements Objectives

Vegetables

Vegetable Sub Groups

Take out a copy of our menu Using highlighters and/or pens– categorize by subgroup the vegetables we serve -Dark Green Subgroup -Red / Orange Subgroup -Legumes -Starchy -Other

Vegetables

Variety of preparation methods available – Fresh, frozen, and canned products Minimum creditable serving = ⅛c Changes in crediting of leafy greens - 1 cup leafy greens = ½ cup vegetables serving Foods from the beans/peas subgroup may be credited as a vegetable OR a meat alternate

Vegetables

Promotion How do we get students to eat more vegetables?

Thank you for your time! “Just because everything is different doesn't mean anything has changed.” ~Irene Peter