Fruits and Vegetables in the New Lunch Meal

Fruits and Vegetables in the New Lunch Meal Pattern North Carolina Department of Public Instruction Child Nutrition Services Section June 2012 In accordance with Federal Law and U. S. Department of Agriculture policy, this institution is prohibited from discriminating on the basis of race, color, national origin, gender (male or female), age, or disability. To file a complaint of discrimination, write USDA, Director, Office of Adjudication, 1400 Independence Avenue, SW, Washington, D. C. 20250 -9410 or call toll free (866) 632 -9992 (Voice). Individuals who are hearing impaired or have speech disabilities may contact USDA through the Federal Relay Service at (800) 877 -8339; or (800) 845 -6136 (Spanish). USDA is an equal opportunity provider and employer.

Presenters: Susan Thompson Doris Sargent Linda Harding

Fruits and Vegetables: What’s New? 3

Lunch Meal Pattern for Grades K-5 Minimum amounts to offer DAILY Fruit Vegetable Grain Meats/Meat Alternates Milk ½ cup 3/4 cup 1 oz eq 1 cup 4

Lunch Meal Pattern for Grades 6 -8 Minimum amounts to offer DAILY Fruit Vegetable Grain Meats/Meat Alternates Milk ½ cup 3/4 cup 1 oz eq 1 cup 5

Lunch Meal Pattern for Grades 9 -12 Minimum amounts to offer DAILY Fruit 1 cup Vegetable 1 cup Grain 2 oz eq Meats/Meat Alternates 2 oz eq Milk 1 cup 6

Fruits Component for Meal Pattern Fruit Grades K-5 Grades 6 -8 Grades 9 -12 Amount of Food Per Week (Minimum per Day) 2 ½ cups 5 cups (1/2 cup) (1 cup) 7

Fruits • Fruits/vegetables separated into two components • Daily serving at breakfast and lunch • Under OVS, students must select ½ cup fruit, ½ cup vegetable or ½ cup combination of fruit and vegetable. 8

Fruits Fresh Dried Canned in water, juice, or light syrup Frozen without added sugar 100% Fruit Juice 9

Fruit Juice Example No more than half of the fruit component for the week may be in the form of juice. All juice must be 100% full-strength. Grade K-5 or 6 -8 Total Weekly Allowable Juice Fruit per week Requirement Fruit Component 2 ½ cups 1 ¼ cups 10

Sample Fruit Menu for Grades K-5 or 6 -8 Each student may select ½ cup with a reimbursable meal. Monday ½ cup canned pineapple Tuesday Wednesd Thursday Friday ½ cup ay 1 box 1 orange, fresh apple ½ cup raisins, 1. 3 138 ct slices 100% fruit oz juice 11

Sample Fruit Menu for Grades 9 -12 Each student may select 1 cup with a reimbursable meal. Monday ½ cup canned pineapple 1 banana, 100 -120 ct Tuesday Wednesday Thursday 1 fresh ½ cup apple, 125 ct canned diced peaches pears ½ cup 100% 1 box raisins, fruit juice 1. 3 oz Friday ½ cup canned mixed fruit 1 orange, 138 ct 12

Vegetables Component for Meal Pattern Vegetable Grades K-5 Grades 6 -8 Grades 9 -12 Amount of Food Per Week (Minimum per Day) 3 ¾ cups 5 cups (3/4 cup) (1 cup) 13

Vegetables • Daily lunch serving reflects variety over week • Variety of types and preparation methods available – Fresh, frozen, and canned products – USDA Foods offers a variety of no salt added or lower sodium products – Method of preparation does not change the subgroup • Menus must meet weekly Vegetable Sub-Groups 14

Vegetable Subgroups Dark Green Red/orange Legumes Starchy Other Additional to reach total Grades k-5 ½ cup Grades 6 -8 ½ cup Grades 9 -12 ½ cup ¾ cup ½ cup ½ cup 1 ¼ cup ½ cup ¾ cup 1 ½ cup http: //childnutrition. ncpublicschools. gov/front-page/informationresources/menu-planning-production 15

Vegetables • 1/8 cup is minimum creditable amount • For uncooked leafy greens, 1 cup counts as 1/2 cup of vegetables. • Foods from the beans/peas (legumes) subgroup may be credited as a vegetable OR a meat alternate; may not offer one serving and count it toward both food components during the same meal. 16

Vegetables • No more than half of the vegetable offerings over the week may be in the form of 100% full-strength vegetable juice. • Vegetable subgroup weekly minimum requirements for each serving line • No maximum on vegetable servings • USDA Food Buying Guide will be updated to reflect subgroups 17

Menu Planning Tools http: //childnutrition. ncpublicschools. gov/frontpage/information-resources/menu-planning-production 18

Dark Green Vegetables • Bok-Choy Broccoli Collard greens Dark green leafy lettuce • Kale • • • Mesclun Mustard greens Romaine lettuce Spinach Turnip greens Watercress 19

Red and Orange • • • Acorn squash Butternut squash Carrots Hubbard squash Pumpkin • • Red peppers Sweet potatoes Tomato juice 20

Legumes (Dry Beans and Peas) • Black beans • Black-eyed peas (mature, dry) • Garbanzo beans (chickpeas) • Kidney beans • Lentils • Lima Beans (mature, dry) • Pinto Beans • Navy beans • Soy beans • Split Peas • White beans 21

Starchy • Corn • Cowpeas, immature (not dry) • Field peas, immature (not dry) • Black-eyed peas, immature (not dry) • • • Green bananas Green peas Green lima beans Plantains Potatoes Water chestnut 22

• • Artichokes Asparagus Avocado Bean sprouts Brussels sprouts Beets Cabbage Other • • • Cauliflower Celery Cucumbers Eggplant Green beans Iceberg lettuce Mushrooms Green peppers Mixed Veggies • • • Okra Onions Parsnips Radish Summer Squash Turnips Wax beans Zucchini Other nonstarchy veggie 23

Additional Dark Green Red/orange Legumes Starchy Other 24

Combination Vegetables 25

DGA 2010 http: //www. cnpp. usda. gov/DGAs 2010 Policy. Document. htm For more information about vegetable subgroups, refer to: • Chapter 4 • Table 5 -2 • Appendix 7 26

Reminder! Portion size and component contribution are not always the same…. • 1 cup raw leafy greens provides ½ cup vegetable component • 1/2 cup portion of a baked bean recipe MAY not provide ½ cup of legumes if there are lots of added ingredients that take up volume – Yield test for accuracy! 27

Ingredients in Vegetable Recipes • Meats/Meat Alternates or Grains may be use as ingredients in vegetable dishes • Credit both by rounding down to ¼ oz or oz eq • Should be counted towards the weekly minimum and maximum for corresponding components 28

Sample Vegetable Menu ½ cup green 2/3 cup portion peas of Cajun Pinto beans (using a recipe providing ½ cup beans) ½ cup steamed ½ cup carrots shredded iceberg lettuce with ¼ cup diced tomato Fresh veggie cup made with ¼ cup cucumber slices & ¼ cup celery sticks ½ cup corn Fresh salad made with 1 cup spinach ½ cup baked sweet potato (about 5 oz raw) ½ cup Potato Wedges (about 2 ¾ oz wt) ½ cup green beans 29

Must not make a student choose… • No competition between sub-groups • Work closely with managers when adding additional vegetables to the menu to avoid competition for sub-groups during the week. 30

Multiple Offerings & Serving Lines • Vegetable subgroup weekly requirements – No daily subgroup requirement • What if a school only serves two of the weekly subgroups on one day (the same day) and the student may choose only one of these? – Need to make the affected subgroups available for student selection on an additional day • Lots of training and technical assistance needed to prevent/correct this 31

Multiple Offerings & Serving Lines Food Item Portion size Chili con carne with beans Chef’s salad 1 cup 1 salad (2 cups romaine lettuce, 2 oz M/MA) 1 taco (2. 5 oz pita, 2 oz grilled chicken, iceberg lettuce topping) Soft taco with chicken Vegetable Subgroup Contribution 1/2 cup legumes 1 cup dark green vegetables N/A 32

Avoid competition among sub-groups Food Item Broccoli Pinto beans Portion size/ Vegetable Subgroup ½ cup dark green vegetables ½ cup legumes Mashed Potatoes ½ cup starchy 33

K-5 Vegetable Subgroups Monday Tuesday Wednesday Thursday Friday ½ c Sweet Potato 1 c Salad ½ c. Carrots ½ c Pinto Beans ½ c Broccoli ½ c. Green Peas ½ c Tatar Tots ½ c Mixed Vegetables ½ c Green Beans ½ c Summer Squash Red/Orange Legumes Starchy Dk Green Romaine/Spinach Other Additional 34

K-5, 6 -8, K-8 Vegetable Subgroups Monday Tuesday Wednesday Thursday Friday ½ c Sweet Potato 1 c. Salad ½ c. Carrots ½ c Pinto Beans ½ c. Broccoli ½ c. Green Peas ½ c Tatar Tots ½ c Mixed Vegetables ½ c Green Beans ½ c Summer Squash Red/Orange Legumes Starchy Dk Green Romaine/Spinach Additional Other

9 -12 Vegetable Subgroups Monday Tuesday Wednesday Thursday ½ c Sweet Potato 1 c. Salad ½ c. Carrots ½ c Pinto Beans ¼ c tomato ½ c. Broccoli ½ c. Green Peas ½ c Tatar Tots ½ c Mixed Vegetables ½ c Green Beans ½ c Summer Squash Red/Orange Legumes Starchy Dk Green Romaine/Spinach Additional Friday Other

Multiple Serving Lines Grades 9 -12 example Monday 1 st line Collard Greens ½ c Tuesday Wednesday Romaine 1 c Thursday Acorn Squash ½c Mashed Pot ½ Baked Beans ½c Mixed Veg ½ c Friday Carrots ½c Cole Sl ½c Veggie dip ½ c Tomato sl 1/4 c Corn ½ c 2 nd line Sweet Potatoes ½c Mixed Veg ½ c ½ Broccoli Baked potato ½c Tomato Sauce ¼c Spinach ½ Cauliflower ½ Corn ½ c Carrots ½ c Green beans ½ Navy Beans c ½c 3 rd line Black Beans ½ Brussels Sp ½ Romaine 1 c Sliced tom ¼ c Smashed potatoes ½ c Butternut Squash ½ c Wax Beans ½ Baby Carrots ¼c Celery ¼ c Refried Beans ½ Dk. Green Red Orange Legumes Starchy Tomato Juice ½c Corn ½ c. Other

Activity What’s Missing? - What’s Wrong? Look for a missing subgroup or a vegetable that is in the wrong subgroup in the following slides.

What’s Missing - What’s Wrong? K-5 age/grade Monday Tuesday Wednesday Thursday ½ c Carrots ½ Green Beans ½ c Baked. Potato ½ c broccoli ½ c corn ½ wax beans Dk Green Red/Orange Legumes Additional Friday ½ c. Grape ½ c corn tomatoes ½ c spinach ½ c. Cole slaw Starchy Other

What’s Missing – What’s Wrong? 9 -12 age/grade Monday Tuesday Wednesday Thursday Friday ½ c Black Beans ½ c. Brussels Sprouts ½ c Romaine ¼ c Sliced Tomatoes ½ c Mashed Potatoes ½ c Sweet Potatoes ½ c Wax Beans ½ c Baby Carrots ½ c Refried beans ½ Corn ½ c Celery sticks Dk Green Red/Orange Legumes Starchy Other Additional

Take away messages… • Plan menus carefully. • Review recipes and make adjustments to component contributions as needed. • Yield test recipes. • Train employees to follow recipes exactly as written to avoid leaving out important ingredients that may contribute to a vegetable subgroup. • Emphasize correct portion sizes to meet the component contribution. • Train managers about acceptable substitutes within the subgroups. 41

OVS for Fruits and Vegetables Student must be offered the full serving sizes and number of servings to meet the meal pattern for the specific grade group. Student must select at least ½ cup of fruit or vegetable or combination of fruit/vegetable. At least two other components must be the full portion size to meet the meal pattern. 42

OVS for Fruits and Vegetables Example K-5 Menu The fruit and vegetable menu for the day includes: ½ cup mixed fruit ½ cup green beans ½ cup mashed potato AND the required component contribution for the M/MA, Grain, and Milk are offered. The student selects ½ cup mashed potato along with an adequate portion of M/MA and Milk. Reimbursable? 43

OVS for Fruits and Vegetables Example 6 -8 Menu The fruit and vegetable menu for the day includes: ½ cup peaches ½ cup green peas ½ cup sweet potato AND the required component contribution for the M/MA, Grain, and Milk are offered. The student selects ½ cup peaches along with an adequate portion of M/MA and Grain. Reimbursable? 44

OVS for Fruits and Vegetables Example 6 -8 Menu ½ cup peaches ½ cup green peas ½ cup sweet potato AND the required component contribution for the M/MA, Grain, and Milk are offered. The student selects ½ cup sweet potatoes, ½ cup peaches, and Milk. Reimbursable? 45

OVS for Fruits and Vegetables Example 9 -12 Menu The fruit and vegetable menu for the day includes: ½ cup mixed fruit ½ cup strawberries ½ cup green beans ½ cup mashed potato AND the required component contribution for the M/MA, Grain, and Milk are offered. The student selects ½ cup mashed potato along with an adequate portion of M/MA and Milk. Reimbursable? 46

OVS for Fruits and Vegetables Example 9 -12 Menu ½ cup mixed fruit ½ cup strawberries ½ cup green beans ½ cup mashed potato AND the required component contribution for the M/MA, Grain, and Milk are offered. The student selects ½ cup mashed potatoes, ½ cup peaches, and Grain. Reimbursable? 47

Questions? Contact your Child Nutrition Consultant http: //childnutrition. ncpublicschools. gov/who-we-are/maps 48