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

2. 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

3. Vegetables

4. Vegetable Sub Groups

12. 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

14. Vegetables

15. 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

16. Vegetables

17. Promotion How do we get students to eat more vegetables?

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