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 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.

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