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07 IM Section 2 Vegetable and Fruits

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Title: 07 IM Section 2 Vegetable and Fruits


1
Section 2
Vegetables/ Fruits (V/F)
___________ Child Nutrition Programs
2-1
2
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

3
Minimum Serving Sizes for V/F Are Indicated on
Individual Program Food-Based Meal Patterns
4
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.

5
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.

6
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.

7
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.

8
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.

9
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

10
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.

11
Regulations Specific to V/F
  • Menu items that are mixtures, for example, fruit
  • cocktail and mixed vegetables, count as only one
    V/F serving.

12
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.

13
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

14
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
15
USDA Recommendations
  • Meals should include a variety of vegetables and
    fruits.

16
USDA Recommendations
  • Meals should include foods that are good sources
    of fiber, such as fresh fruits and vegetables and
    whole grain products.

17
Crediting of Vegetables/Fruits
  • Cooked Vegetable heated, drained or
    unheated, drained
  • Raw Vegetable With Dressing pieces, shredded,
    chopped with dressing

18
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

19
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.

20
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.
21
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.

22
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).

23
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

24
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

25
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!

26
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

27
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
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