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Lunch/Breakfast Meal Components

Lunch/Breakfast Meal Components. FRUITS. Fruits (Lunch). Fruits (Lunch). Fruits/vegetables separated into two components A daily serving at lunch May select from fresh, frozen without added sugar, canned in juice/light syrup, or dried fruit options

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Lunch/Breakfast Meal Components

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  1. Lunch/Breakfast Meal Components FRUITS

  2. Fruits (Lunch)

  3. Fruits (Lunch) • Fruits/vegetables separated into two components • A daily serving at lunch • May select from fresh, frozen without added sugar, canned in juice/light syrup, or dried fruit options • No more than half the offerings may be in the form of juice • 100% juice only • ¼ cup dried fruit = ½ cup fruit • Refer to Food Buying Guide for crediting

  4. Existing Inventory (Frozen Fruit) • Relatively few items cannot be used in SY 2012-13 • Careful menu planning • Use in other programs (SFSP, Snack Program) • Frozen fruit without added sugar • Exemption for SY 2012-13 only • Applies to USDA Foods and commercially purchased products • SP 20-2012, issued Feb 24th

  5. Fruits (Breakfast)

  6. Fruits (Breakfast) • Fruits is a single component • A daily serving must be offered at breakfast • At breakfast only, vegetables may be offered in place of fruits

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