Transcript 07 IM Section 2 Vegetable and Fruits

Section 2
Vegetables/
Fruits
(V/F)
___________
Child
Nutrition
Programs
12-1
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
2-2
Minimum Serving Sizes for V/F Are
Indicated on Individual Program Food-Based
Meal Patterns
2-3
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.
2-4
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.
2-5
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 fullstrength juice may be
credited.
2-6
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.
2-7
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.
2-8
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% JuiceBased Drink: may be
served but may not be
credited
2-9
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.
2-10
Regulations Specific to V/F
Menu items that
are mixtures, for
example, fruit
cocktail and mixed
vegetables, count
as only one V/F
serving.
2-11
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.
2-12
USDA Recommendations
 Meals should include a vitamin A-rich
vegetable or fruit at least two to three times a
week.
dark green and deep yellow
vegetables, such as broccoli,
collards, and other
green leafy vegetables,
carrots, pumpkin, sweet potatoes,
and winter squash
2-13
USDA Recommendations
 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
2-14
USDA Recommendations
 Meals should include a variety of vegetables
and fruits.
2-15
USDA Recommendations
 Meals should include
foods that are good
sources of fiber, such as
fresh fruits and
vegetables and whole
grain products.
2-16
Crediting of Vegetables/Fruits
 Cooked Vegetable:
“heated, drained” or
“unheated, drained”
 Raw Vegetable With
Dressing: “pieces,
shredded, chopped
with dressing”
2-17
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
2-18
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.
2-19
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.
2-20
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.
2-21
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).
2-22
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
2-23
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
2-24
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!
2-25
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
2-26
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
2-27