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Fruits and Vegetables in the New Lunch Meal Pattern

This presentation discusses the updated lunch meal pattern in North Carolina, emphasizing the inclusion of fruits and vegetables. It covers the minimum daily serving amounts for different grades and provides sample menus. The presentation also highlights the vegetable sub-groups and offers menu planning tools.

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Fruits and Vegetables in the New Lunch Meal Pattern

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  1. Fruits and Vegetablesin the New Lunch Meal PatternNorth Carolina Department of Public InstructionChild Nutrition Services SectionJune 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 ThompsonDoris SargentLinda Harding

  3. Fruits and Vegetables: What’s New?

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

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

  6. Lunch Meal Pattern for Grades 9-12Minimum amounts to offer DAILY

  7. Fruits

  8. Fruits • 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.

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

  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.

  11. Sample Fruit Menu for Grades K-5 or 6-8Each student may select ½ cup with a reimbursable meal.

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

  13. Vegetables

  14. Vegetables • 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

  15. Vegetable Sub-groups http://childnutrition.ncpublicschools.gov/front-page/information-resources/menu-planning-production

  16. Vegetables • 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.

  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

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

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

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

  21. Legumes(Dry Beans and Peas) Lentils Lima Beans (mature, dry) Pinto Beans Navy beans Soy beans Split Peas White beans • Black beans • Black-eyed peas (mature, dry) • Garbanzo beans (chickpeas) • Kidney beans

  22. Starchy Green bananas Green peas Green lima beans Plantains Potatoes Water chestnut • Corn • Cowpeas, immature (not dry) • Field peas, immature (not dry) • Black-eyed peas, immature (not dry)

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

  24. Additional

  25. Combination Vegetables

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

  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!

  28. Ingredients inVegetableRecipes • 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

  29. Sample Vegetable Menu

  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.

  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

  32. Multiple Offerings & Serving Lines

  33. Avoid competition among sub-groups

  34. K-5 Vegetable Subgroups DkGreen Red/Orange Legumes Starchy Other Other Additional

  35. K-5, 6-8, K-8 Vegetable Subgroups DkGreen Red/Orange Legumes Starchy Other Other Additional

  36. 9-12 Vegetable Subgroups DkGreen Red/Orange Legumes Starchy Other Other Additional

  37. Multiple Serving LinesGrades 9-12 example Dk. Green Red Orange Legumes Starchy Other

  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 Dk Green Red/Orange Legumes Starchy Other Additional

  40. What’s Missing – What’s Wrong? 9-12 age/grade Dk Green Red/Orange Legumes Starchy Other 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.

  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.

  43. OVS for Fruits and VegetablesExample 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?

  44. OVS for Fruits and VegetablesExample 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?

  45. OVS for Fruits and VegetablesExample 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?

  46. OVS for Fruits and VegetablesExample 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?

  47. OVS for Fruits and VegetablesExample 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?

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

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