07 IM Section 2 Vegetable and Fruits

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Section 2
Vegetables/ Fruits (V/F)
___________ Child Nutrition Programs
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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

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Minimum Serving Sizes for V/F Are Indicated on
Individual Program Food-Based Meal Patterns
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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.

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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.

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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.

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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.

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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.

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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

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Regulations Specific to Cooked Dry Beans or Peas

• Dry beans and
• peas may be used as M/MAor V/F but not
• as both in the same meal.

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Regulations Specific to V/F

• Menu items that are mixtures, for example, fruit
  
• cocktail and mixed vegetables, count as only one
  V/F serving.

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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 chefs salad or a fruit plate with
  cottage cheese, are considered as two or more
  servings of the V/F component.

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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

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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
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USDA Recommendations

• Meals should include a variety of vegetables and
  fruits.

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USDA Recommendations

• Meals should include foods that are good sources
  of fiber, such as fresh fruits and vegetables and
  whole grain products.

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Crediting of Vegetables/Fruits

• Cooked Vegetable heated, drained or
  unheated, drained
• Raw Vegetable With Dressing pieces, shredded,
  chopped with dressing

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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

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Vegetable/Fruit Concentrates

• Vegetable and fruit concentrates such as
  concentrated juice or tomato paste are credited
  on an as if single-strengthreconstituted basis
  rather than on actual volume.
• Concentrated products have simply had the
  liquidremoved. The liquid is replaced in
  preparation.

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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.
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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.

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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).

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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

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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

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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 aspotato 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!

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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

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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