1. 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.

2. Presenters: Susan Thompson Doris Sargent Linda Harding

3. Fruits and Vegetables: What’s New? 3

4. Lunch Meal Pattern for Grades K-5 Minimum amounts to offer DAILY Fruit½ cup Vegetable3/4 cup Grain1 oz eq Meats/Meat Alternates1 oz eq Milk1 cup 4

5. Lunch Meal Pattern for Grades 6-8 Minimum amounts to offer DAILY Fruit½ cup Vegetable3/4 cup Grain1 oz eq Meats/Meat Alternates1 oz eq Milk1 cup 5

6. Lunch Meal Pattern for Grades 9-12 Minimum amounts to offer DAILY Fruit1 cup Vegetable1 cup Grain2 oz eq Meats/Meat Alternates2 oz eq Milk1 cup 6

7. Fruits 7 Grades K-5Grades 6-8Grades 9-12 Component for Meal Pattern Amount of Food Per Week (Minimum per Day) Fruit2 ½ cups (1/2 cup) 2 ½ cups (1/2 cup) 5 cups (1 cup)

8. 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

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

10. 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. 10 Grade K-5 or 6-8Total Weekly Fruit Requirement Allowable Juice per week Fruit Component2 ½ cups1 ¼ cups

11. 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 ½ cup fresh apple slices Wednesday ½ cup 100% fruit juice Thursday 1 box raisins, 1.3 oz Friday 1 orange, 138 ct 11

12. 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 1 fresh apple, 125 ct Wednesday ½ cup canned diced peaches ½ cup 100% fruit juice Thursday ½ cup canned diced pears 1 box raisins, 1.3 oz Friday ½ cup canned mixed fruit 1 orange, 138 ct 12

13. Vegetables 13 Grades K-5Grades 6-8Grades 9-12 Component for Meal Pattern Amount of Food Per Week (Minimum per Day) Vegetable3 ¾ cups (3/4 cup) 3 ¾ cups (3/4 cup) 5 cups (1 cup)

14. 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

15. Vegetable Sub-groups 15 Grades k-5Grades 6-8Grades 9-12 Dark Green½ cup Red/orange¾ cup 1 ¼ cup Legumes½ cup Starchy½ cup Other½ cup ¾ cup Additional to reach total 1 cup 1 ½ cup http://childnutrition.ncpublicschools.gov/front-page/information- resources/menu-planning-production

16. 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

17. 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

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

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

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

21. 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

22. 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

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

24. Additional 24 Dark Green Red/orange Legumes Starchy Other

25. Combination Vegetables 25

26. For more information about vegetable subgroups, refer to: Chapter 4 Table 5-2 Appendix 7 DGA 2010 http://www.cnpp.usda.gov/DGAs2010- PolicyDocument.htm http://www.cnpp.usda.gov/DGAs2010- PolicyDocument.htm 26

27. 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

28. 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

29. 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

30. 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

31. 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

32. Food ItemPortion sizeVegetable Subgroup Contribution Chili con carne with beans1 cup1/2 cup legumes Chef’s salad1 salad (2 cups romaine lettuce, 2 oz M/MA) 1 cup dark green vegetables Soft taco with chicken1 taco (2.5 oz pita, 2 oz grilled chicken, iceberg lettuce topping) N/A Multiple Offerings & Serving Lines 32

33. Avoid competition among sub-groups 33 Food ItemPortion size/ Vegetable Subgroup Broccoli½ cup dark green vegetables Pinto beans½ cup legumes Mashed Potatoes½ cup starchy

34. K-5 Vegetable Subgroups MondayTuesdayWednesdayThursdayFriday ½ c Sweet Potato 1 c Salad Romaine/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 Beans ½ c Summer Squash Dk GreenOther Red/OrangeLegumesStarchyOther 34 Additional

35. K-5, 6-8, K-8 Vegetable Subgroups MondayTuesdayWednesdayThursdayFriday ½ c Sweet Potato 1 c. Salad Romaine/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 Beans ½ c Summer Squash Dk GreenOther Red/OrangeLegumesStarchyOther Additional

36. 9-12 Vegetable Subgroups MondayTuesdayWednesdayThursdayFriday ½ c Sweet Potato 1 c. Salad Romaine/Spinach 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 Dk GreenOther Red/OrangeLegumesStarchyOther Additional

37. Multiple Serving Lines Grades 9-12 example MondayTuesdayWednesdayThursdayFriday 1 st line Collard Greens ½ c Veggie 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 2 nd 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 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 ¼ c Celery ¼ c Refried Beans ½ Tomato Juice ½ c Corn ½ c. Dk. GreenRed OrangeLegumesStarchyOther

38. 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.

39. What’s Missing - What’s Wrong? K-5 age/grade MondayTuesdayWednesdayThursdayFriday 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/OrangeLegumesStarchyOther Dk Green Additional

40. What’s Missing – What’s Wrong? 9-12 age/grade Red/OrangeLegumesStarchyOther Dk Green MondayTuesday 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 Additional

41. 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

42. 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

43. 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

44. 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

45. 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

46. 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

47. 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

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