fruits and vegetables in the new lunch meal pattern north carolina department of public instruction...

Fruits and Vegetablesin the New Lunch Meal Pattern

North Carolina Department of Public InstructionChild 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 ThompsonDoris SargentLinda Harding

Fruits and Vegetables: What’s New?

3

Lunch Meal Pattern for Grades K-5Minimum amounts to offer DAILY

Fruit ½ cupVegetable 3/4 cupGrain 1 oz eqMeats/Meat Alternates 1 oz eqMilk 1 cup

4

Lunch Meal Pattern for Grades 6-8Minimum amounts to offer DAILY

Fruit ½ cupVegetable 3/4 cupGrain 1 oz eqMeats/Meat Alternates 1 oz eqMilk 1 cup

5

Lunch Meal Pattern for Grades 9-12Minimum amounts to offer DAILYFruit 1 cup

Vegetable 1 cup

Grain 2 oz eq

Meats/Meat Alternates 2 oz eq

Milk 1 cup

6

Fruits

7

Grades K-5 Grades 6-8 Grades 9-12Component for Meal Pattern

Amount of Food Per Week(Minimum per Day)

Fruit 2 ½ cups (1/2 cup)

2 ½ cups(1/2 cup)

5 cups(1 cup)

• 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.

Fruits

8

Fruits FreshDriedCanned in water, juice, or light syrupFrozen without added sugar100% Fruit Juice

9

Fruit Juice ExampleNo more than half of the fruit

component for the week may be in the form of juice.All juice must be 100% full-strength.

10

Grade K-5 or 6-8 Total Weekly Fruit

Requirement

Allowable Juice per week

Fruit Component 2 ½ cups 1 ¼ cups

Sample Fruit Menu for Grades K-5 or 6-8

Each student may select ½ cup with a reimbursable meal.

Monday½ cup canned pineapple

Tuesday½ cup fresh apple slices

Wednesday½ cup 100% fruit juice

Thursday1 box raisins, 1.3 oz

Friday1 orange, 138 ct

11

Sample Fruit Menu for Grades 9-12Each student may select 1 cup with a

reimbursable meal.Monday

½ cup canned pineapple1 banana, 100 -120 ct

Tuesday1 fresh apple, 125 ct

Wednesday½ cup canned diced peaches½ cup 100% fruit juice

Thursday½ cup canned diced pears1 box raisins, 1.3 oz

Friday½ cup canned mixed fruit1 orange, 138 ct

12

Vegetables

13

Grades K-5 Grades 6-8 Grades 9-12Component for Meal Pattern

Amount of Food Per Week(Minimum per Day)

Vegetable 3 ¾ cups (3/4 cup)

3 ¾ cups(3/4 cup)

5 cups(1 cup)

• 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 sub-

group

• Menus must meet weekly Vegetable Sub-Groups

Vegetables

14

Vegetable Sub-groups

15

Grades k-5 Grades 6-8 Grades 9-12Dark Green ½ cup ½ cup ½ cupRed/orange ¾ cup ¾ cup 1 ¼ cupLegumes ½ cup ½ cup ½ cupStarchy ½ cup ½ cup ½ cupOther ½ cup ½ cup ¾ cupAdditional to reach total

1 cup 1 cup 1 ½ cup

http://childnutrition.ncpublicschools.gov/front-page/information-resources/menu-planning-production

• 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.

Vegetables

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 Toolshttp://childnutrition.ncpublicschools.gov/front-page/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• Tomatoes• 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

Other• Artichokes• Asparagus• Avocado • Bean sprouts• Brussels sprouts• Beets• Cabbage

• Okra• Onions• Parsnips• Radish• Summer

Squash• Turnips • Wax beans• Zucchini• Other non-

starchy veggie23

• Cauliflower• Celery• Cucumbers• Eggplant• Green beans• Iceberg

lettuce• Mushrooms• Green peppers• Mixed Veggies

Additional

24

Dark Green

Red/orange

Legumes

Starchy

Other

Combination Vegetables

25

For more information about vegetable subgroups, refer to:

• Chapter 4• Table 5-2• Appendix 7

DGA 2010http://www.cnpp.usda.gov/DGAs2010-PolicyDocument.htm

26

http://www.cnpp.usda.gov/DGAs2010-PolicyDocument.htm

http://www.cnpp.usda.gov/DGAs2010-PolicyDocument.htm

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

VegetableRecipes

• 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 peas

½ cup steamed carrots

2/3 cup portion of Cajun Pinto beans (using a recipe providing ½ cup beans)

½ cup 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

Food Item Portion size Vegetable Subgroup Contribution

Chili con carne with beans 1 cup 1/2 cup legumesChef’s salad 1 salad

(2 cups romaine lettuce, 2 oz M/MA)

1 cup dark green vegetables

Soft taco with chicken 1 taco (2.5 oz pita, 2 oz grilled chicken, iceberg lettuce topping)

N/A

Multiple Offerings & Serving Lines

32

Avoid competition among sub-groups

33

Food Item Portion size/ Vegetable SubgroupBroccoli ½ cup dark green vegetables

Pinto beans ½ cup legumes

Mashed Potatoes ½ cup starchy

K-5 Vegetable SubgroupsMonday Tuesday Wednesday Thursday Friday

½ c Sweet

Potato1 c SaladRomaine/Spinach

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

Beans½ c Summer

Squash

Dk Green OtherRed/Orange Legumes Starchy Other

34

Additional

K-5, 6-8, K-8 Vegetable Subgroups

Monday Tuesday Wednesday Thursday Friday

½ c Sweet

Potato1 c. SaladRomaine/Spinach


Beans

½ c. Broccoli

½ c. Green

Peas

½ c Tatar

Tots

½ c Mixed

Vegetables

½ c Green

Beans½ c Summer

Squash


Additional

9-12 Vegetable Subgroups


½ c Sweet

Potato1 c. SaladRomaine/Spinach


Beans

¼ c tomato

½ c. Broccoli

½ c. Green

Peas

½ c Tatar

Tots

½ c Mixed

Vegetables

½ c Green

Beans½ c Summer

Squash


Additional

Multiple Serving LinesGrades 9-12 example


1st line Collard

Greens ½ cVeggie dip ½ c

Romaine 1 c Tomato sl 1/4c

Corn ½ c

Acorn Squash ½ c

Mashed Pot ½

Baked Beans ½ c

Mixed Veg ½ c

Carrots

½ c

Cole Sl

½ c

2nd line Sweet Potatoes ½ c

Mixed Veg ½ c

½ Broccoli Baked potato ½ c

Tomato Sauce ¼ c

Spinach ½

Cauliflower ½

Corn ½ c

Green beans ½ c

Carrots ½ c

Navy Beans ½ c

3rd 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

¼ c

Celery ¼ c

Refried Beans ½

Tomato Juice ½ c

Corn ½ c.

Dk. Green Red Orange Legumes Starchy 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


½ c Carrots

½ Green Beans

½ c Baked. Potato

½ c broccoli

½ c corn

½ wax beans

½ c. Grape tomatoes

½ c. Cole slaw

½ c corn

½ c spinach

Red/Orange Legumes Starchy OtherDk Green

Additional

What’s Missing – What’s Wrong? 9-12 age/grade

Red/Orange Legumes Starchy OtherDk Green


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

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 VegetablesExample K-5 Menu

The fruit and vegetable menu for the day includes:½ cup mixed fruit½ cup green beans½ cup mashed potatoAND 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 VegetablesExample 6-8 Menu

The fruit and vegetable menu for the day includes:½ cup peaches½ cup green peas½ cup sweet potatoAND 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


½ cup peaches½ cup green peas½ cup sweet potatoAND 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


The fruit and vegetable menu for the day includes:½ cup mixed fruit ½ cup strawberries½ cup green beans ½ cup mashed potatoAND 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


½ cup mixed fruit ½ cup strawberries½ cup green beans ½ cup mashed potatoAND 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

48

http://childnutrition.ncpublicschools.gov/who-we-are/maps

fruits and vegetables in the new lunch meal pattern north carolina department of public instruction...

Documents