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Lunch/Breakfast Meal Components

Lunch/Breakfast Meal Components. Vegetables. Vegetables (Lunch). Vegetables (Lunch). Daily serving that reflects variety over the week Vegetable subgroup weekly requirements for Dark Green (e.g., broccoli, collard greens, spinach) Red/Orange (e.g., carrots, sweet potatoes)

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Lunch/Breakfast Meal Components

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  1. Lunch/Breakfast Meal Components Vegetables

  2. Vegetables (Lunch)

  3. Vegetables (Lunch) • Daily serving that reflects variety over the week • Vegetable subgroup weekly requirements for • Dark Green (e.g., broccoli, collard greens, spinach) • Red/Orange (e.g., carrots, sweet potatoes) • Beans/Peas (Legumes) (e.g., kidney beans, lentils) • Starchy (e.g., corn, green peas, white potatoes) • Other (e.g., onions, green beans, cucumbers) • Additional vegetables to meet 5 cup weekly total

  4. Vegetable Subgroup Decision Tree Does daily menu include two vegetable subgroups? Yes No Is either subgroup No Conflict offered another day? Yes No No Conflict How are the vegetables offered? Both as One as part of entrée, one as Both as part of vegetable vegetable choice entrée choice In different entrees? Can select only one? No Conflict Yes No Yes No Conflict No Conflict Conflict No Conflict

  5. Bean Products, dry beans, canned Beans Baked or in Sauce VegetarianNo. 10 can 47.1 – ¼ cup heated vegetable w/sauceFBG Page 2-19 Ingredients: Prepared navy beans, water, sugar, tomato paste, salt….

  6. Beans, Refried, cannedFBG Page 2-20No. 10 can = 49.6 -1/4 cup heated Ingredients: Prepared Pinto Beans, Water, Salt….

  7. Vegetables (Lunch) • Various preparation methods available • Fresh, frozen, and canned products • USDA Foods offers variety of no salt added or lower sodium products • Changes in crediting of leafy greens • Foods from the beans/peas (legumes) subgroup may be credited as a vegetable OR a meat alternate

  8. Fruits/Vegetables – Serving Sizes • Serving Size – What needs to be provided? • ⅛ cup? • ¼ cup? • ½ cup? • More? • Any of the above can work if you have enough of each option

  9. Different Choices • Can mix different fruits to reach minimum required serving • Can mix different vegetables to reach minimum required serving

  10. Menu Planning for Grades 6-8 and 9-12 • Modest adaptations to menus to accommodate needs of older children: • Offer ½ cup more fruit daily • Offer ¼ cup more vegetables daily • Need ½ cup more red/orange, ¼ cup other, ½ cup additional (any subgroup) some time during the week • These changes alone may meet calorie needs for the 9-12 group • Consider an additional ozeq of grain and/or M/MA for the older kids

  11. Vegetables in SBP • 1 cup daily fruit requirement effective July 1, 2014 • Vegetables may be substituted for fruit • Starchy vegetables may be served if two cups of vegetables from the dark green, red/orange, legumes, and/or other subgroup have also been offered

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