Color the Tray with Vegetable Subgroups

Transcription

1 Color the Tray with Vegetable Subgroups The California Healthy Kids Resource Center and the California Department of Education, Nutrition Services Division Partner: California Department of Education, Nutrition Services Division Welcome to the Color the Tray with Vegetable Subgroups training. This training was developed with funding from the California Department of Education Nutrition Services Division. It will take approximately 30 minutes to complete, so let's get started! 1

2 Healthy, Hunger-Free Kids Act Five Required Components Meat/Meat Alternate Fruit Vegetable Grain Milk The Healthy, Hunger-Free Kids Act of 2010 established new, science-based nutrition standards for the National School Lunch and Breakfast Programs. As a result, new meal patterns were created for breakfast and lunch. This training focuses on lunch, which now requires that five food components are offered: meat/meat alternate, fruit, vegetable, grain, and milk. Fruits and vegetables are now separate components, so both fruits and vegetables must be offered daily. This training highlights the lunch requirements for the vegetable component. 2

3 Training Objectives By the end of this training participants will be able to: Identify the vegetable component requirements of the new lunch meal pattern. Classify vegetables by subgroup. Evaluate a menu for daily vegetable and weekly vegetable subgroup requirements. Access resources and materials to support meeting the meal pattern requirements. In this training you will learn to identify the vegetable component requirements of the new lunch meal pattern, classify vegetables by subgroup, evaluate a menu for daily vegetable and weekly vegetable subgroup requirements, and access resources to support the new meal pattern requirements. 3

4 Changes to the Vegetable Component Separate fruit and vegetables components Different subgroups Daily and weekly requirements Five Vegetable Subgroups Dark Green Red/Orange Beans/Peas (Legumes) Starchy Other The new lunch meal pattern was designed to increase children s access to a variety of vegetables. Starting July 1st, 2012, the vegetable component became separate from the fruit component. In addition, there are minimum daily and weekly requirements for vegetables, and five different subgroups with weekly requirements. The five vegetable subgroups include: dark green, red/orange, beans/peas (legumes), starchy, and other. The method of preparation does not affect the vegetable subgroup. For example, sweet potatoes are in the red and orange group, spinach is in the dark green group, and white potatoes are in the starchy group, regardless of method of preparation. First, let s take a closer look at the subgroups then we will look at planning for the required daily and weekly amounts of the vegetable component. 4

5 Why are there Vegetable Subgroups? ¾ cup each day is the minimum for kindergarten to grade 8 1 cup each day is the minimum for grades 9 to 12 Vegetables are vital for students well-being, they help to maintain a healthy body, and reduce risk of some chronic diseases. Even though vegetables are essential for good health, Americans typically only eat approximately 60 percent of the recommended amount. If it is challenging to meet the daily total, why do you think vegetable subgroups are further recommended? It turns out that eating a variety of vegetables is just as important as getting the recommended daily amount. To support this health recommendation, the meal pattern for lunch requires a daily minimum amount of vegetables, three-quarters of a cup of vegetables each day for kindergarten through grade eight and one cup each day for grades nine to twelve. To ensure variety, vegetables are classified into subgroups by nutrient content as defined in the 2010 Dietary Guidelines for Americans. All of the vegetable subgroups contain fiber, vitamins, minerals, and phytochemicals, however the amount of different nutrients varies by subgroup. For example, the vegetables in the Red/Orange subgroup are full of vitamin A which helps to promote increased immune function and vision health. A sweet potato with over 14,000 International Units of vitamin A is in the Red/Orange vegetable subgroup, and a regular potato with only two International Units of vitamin A is in the starchy vegetable subgroup. We ll cover more about the nutrients within each subgroup in the next few slides. You may access the Why is it Important to Eat Vegetables? handout by selecting the link. This handout provides more information about the critical role of a variety of vegetables in people s health. The handout will also be available at the end the training. 5

6 Vegetable Subgroup Classification You can probably predict which vegetables are categorized in each subgroup. In the next section we ll check our assumptions and learn more about the nutrients found in each vegetable subgroup category and the weekly requirements. Okay, let s test your predictions with a quick vegetable quiz. You may print the Vegetable Subgroups handout to use as a reference to help you with the quiz by selecting the link. 6

7 Broccoli is in which Subgroup? Broccoli is in which Subgroup? 7

8 Dark Green Vegetables Subgroup REQUIREMENT: ½ cup each week for all grades INCLUDES: Bok Choy Broccoli Collard greens Dark green leafy lettuce Kale Mesclun Mustard greens Romaine lettuce Spinach Turnip greens Watercress Your answer is correct if you said broccoli is part of the Dark Green vegetable subgroup. A minimum of one-half of a cup of Dark Green vegetables is required each week for all age groups. Some common vegetables in this group include: broccoli, romaine lettuce, spinach, and others listed here. These vegetables are especially rich in vitamin A, vitamin C, calcium, iron, and folate. Are there other vegetables that you thought would be included? You can t always rely on the color of the vegetable to determine what subgroup it is a part of. Some green vegetables such as asparagus, avocadoes, Brussels sprouts, green beans, green peas, Lima beans, and green peppers fall under the Starchy or Other categories because of their nutrient profiles. 8

9 Carrots are in which Subgroup? Carrots are in which subgroup? 9

10 Red/Orange Vegetables Subgroup REQUIREMENT: Each week provide ¾ cup for grades K-5 and 6-8, and 1 ¼ cups for grades 9-12 INCLUDES: Acorn squash Butternut squash Carrots Hubbard squash Pumpkin Red peppers Sweet potatoes Tomatoes Tomato juice Carrots are part of the Red/Orange vegetable subgroup. A minimum of three-quarters of a cup of Red/Orange vegetables is required each week for kindergarten to grade eight and one and one-quarter of a cup weekly for grades nine to twelve. Vegetables in this subgroup include: butternut squash, carrots, red peppers, sweet potatoes, and tomatoes. These vegetables are good sources of vitamin A and vitamin C. 10

11 Jelly beans are in which Subgroup? Jelly beans are in which subgroup? 11

12 Beans/Peas (Legumes) Subgroup REQUIREMENT: ½ cup per week for all grades INCLUDES: Black beans Black-eyed peas (mature, dry) Garbanzo beans (chickpeas) Kidney beans Lentils Navy beans Pinto beans Soy beans Split peas White beans They aren t part of any vegetable subgroup. Only the bean part of the name relates to this subgroup. The real Beans/Peas or Legumes subgroup includes: black beans, garbanzo beans, pinto beans, lentils, and other dried beans. At least one-half of a cup each week is required for all grade levels. Cooked dried Beans/Peas can be credited toward the vegetable component because they are excellent sources of dietary fiber and nutrients such as folate and potassium. Some foods commonly referred to as beans and peas, such as green peas and green beans, are not considered part of this vegetable subgroup because their nutrient levels are different. Each week a minimum of one-half of a cup of Beans/Peas must be offered for all grades. Remember, Beans/Peas (legumes) can be offered as either a meat alternate or a vegetable, but the same serving amount can not be counted as both a meat/meat alternate portion and a vegetable subgroup in the same meal. For example, if one cup of cooked dried beans is served, then one-half of a cup can count as two ounces of meat/meat alternate and the other one-half of a cup can count as the Beans/Peas or Legumes vegetable subgroup. 12

13 Peas are in which Subgroup? Split peas are part of the dried beans/peas legumes subgroup. But what subgroup are green peas a part of? 13

14 Starchy Vegetables Subgroup REQUIREMENT: ½ cup per week for all grades INCLUDES: Cassava Corn Fresh cowpeas, field peas, or black-eyed peas (not dry) Green bananas Green peas Green lima beans Plantains Potatoes Taro Water chestnuts If you said peas are part of the Starchy vegetable subgroup, you are correct. A minimum of one-half of a cup of Starchy vegetables each week is required for all grade groups. This vegetable subgroup includes: white potatoes, Lima beans, and corn. Green peas are immature and have more complex carbohydrates than dried peas, so are included in this group. Starchy vegetables are a good source of energy in the form of complex carbohydrates and they also contain fiber, iron, and B vitamins. 14

15 Beets are in which Subgroup? Okay, one more. Beets are in which subgroup? 15

16 Other Vegetables Subgroup REQUIREMENT: ½ cup for grades K-5 and 6-8, and ¾ cup for grades 9-12 per week INCLUDES: Artichokes Asparagus Avocado Bean sprouts Beets Brussels sprouts Cabbage Cauliflower Celery Cucumbers Eggplant Green beans Green peppers Iceberg lettuce Mushrooms Okra Onions Turnips Wax beans Zucchini Beets are part of the Other Vegetables Subgroup. Are you surprised? Although red in color, beets do not belong in the Red/Orange subgroup because they lack the nutrients found in vegetables in that subgroup. Vegetables in the Other Vegetables Subgroup are grouped together because they have amounts of nutrients that are different than in the other subgroups. A minimum of one-half of a cup of Other vegetables is required for kindergarten to grade eight and three-quarters of a cup for grades nine to twelve each week. Vegetables in this group include: cucumber, green beans, iceberg lettuce, and cabbage. 16

17 Meeting the Other Vegetable Subgroup Requirement Vegetables from the Dark Green, Red/Orange, and Beans/Peas Subgroups may substitute for Other Vegetables. Starchy Vegetables may not substitute for Other Vegetables. Let s say one week your program is serving a variety of soups and salads with lots of different vegetables. You check the recipes and the one-half of a cup weekly requirement for Other vegetables would not be met by them. What could you do? The good news is that extra vegetables from the Dark Green, Red/Orange, and Beans/Peas subgroups can be counted toward the requirements for the Other vegetable subgroup. Of course, the weekly minimum for all the other subgroups still needs to be met first. Vegetables from the Starchy subgroup cannot be counted toward the requirements for the Other subgroup. 17

18 Adding it All Up Vegetable Preparation and Credit Vegetables can be prepared using a variety of methods. - Fresh, frozen, and canned products A minimum of 1/8 cup of vegetable is creditable. Changes in crediting of leafy greens. - 1 cup leafy greens = ½ cup vegetables serving Vegetables may be offered in a variety of preparation methods to meet the new meal pattern requirements. Fresh, frozen, and canned products can all be used. The minimum creditable amount for vegetables is one-eighth of a cup. For example, if you offer one-eighth of a cup of vegetables in a soup or one-eighth of a cup of cooked spinach per serving in a spinach lasagna, that one-eighth of a cup is creditable and counts toward your vegetable requirements. The crediting of leafy greens is now calculated differently. Uncooked, leafy greens are credited as half of the volume as served. Therefore, one cup of romaine lettuce is credited as one-half of a cup of vegetables instead of one cup of vegetables. 18

19 Additional Vegetable Credit Information All students must have the ability to choose all subgroups each week. Central salad bar can be used to meet the vegetable subgroup requirements. All students must have the ability to choose all subgroups each week. If two different subgroups are offered with entrées on the same day, and students can only choose one, both subgroups need to be offered again in the same week. If a school sets up several different serving stations where a student is able to select different components of the meal, for example, they can first go to the salad bar, then go to a pasta station before they pass the point of service, then all of the stations as a whole must meet the daily component and weekly vegetable subgroup requirements. If there is a central salad bar available, the daily and weekly vegetable subgroup requirements can be met with the salad bar and any vegetable subgroups in the entrée would not have to be counted. 19

20 More Tips No daily or weekly maximums, except for juice. Vegetable mixtures. - If different vegetables are from the same subgroup can credit whole amount for subgroup. - Credit provided for subgroups only when the manufacturer clearly lists proportion of each vegetable. Additional vegetables. There are no daily or weekly maximums for the vegetable component, except for juice, which we will cover later. Are you wondering how schools should credit a vegetable mixture toward the subgroup requirements? Combinations of vegetables from the same subgroup, such as carrots and sweet potatoes which are both Red/Orange vegetables, may count toward that single vegetable subgroup. School-prepared vegetable mixtures that contain at least one-eighth of a cup each of different vegetable subgroups, such as carrots and corn, may credit each item toward the appropriate subgroup. Schools may use processed mixed vegetables, however to credit different subgroups, the manufacturer must clearly document the ratio of vegetables in the ingredients. For example, if a mixture provides 25 percent broccoli, 25 percent carrots, and 50 percent cauliflower, then a one-cup serving of this blend provides one-quarter of a cup of broccoli, one-quarter of a cup of carrots, and one-half of a cup of cauliflower. The serving of this vegetable mixture does not require monitoring that each portion contains the documented ratios. If the quantities of the different vegetables are not known, the vegetable mixture may be credited and counted as Additional vegetables. 20

21 Does this sample menu meet the Vegetable requirements? Monday 3/3 Chili (includes meat and 1/2 cup kidney beans) Cornbread Ice Berg Lettuce Wedge (1 cup) Tangerine Segments Choice of Milk Tuesday 3/4 Turkey Burger Sliders Carrot Coins (3/4 cup) Kiwi and Berry Parfait Choice of Milk Wednesday 3/5 Thursday 3/6 Chicken Pot Pie Green Beans and Potatoes (1/2 cup potatoes, ¼ cup green beans) Orange Smiles Choice of Milk Friday 3/7 Savory Stuffed Peppers (1/2 cup green pepper) Cheese Biscuits Pineapple and Carrot Salad (¼ cup pineapple and ¼ cup carrots) Choice of Milk Pepperoni Pizza Cabbage Coleslaw (3/4 cup) Apple Slices Choice of Milk Let s take a look at a sample menu to see if it meets the minimum vegetable requirement each day of the week and whether all the required amounts of the vegetable subgroups are included over the course of the week. We don t have the recipes for the menu so for now consider only the vegetable amounts listed. You may access the Vegetable Subgroup handout and the School Meal Vegetable Requirement Worksheet to review this slide with a sample kindergarten to grade five menu by selecting the handout links. The worksheet lists the vegetable subgroup requirements for one week for kindergarten to grade five and the daily minimum vegetable requirement. Use the handouts to evaluate whether this sample menu meets the minimum amount of vegetables required each day and the amount of vegetable subgroups required for the week. For now leave the Additional vegetables row blank; we ll talk about additional vegetables shortly. If any vegetable subgroups are missing, what could be added to meet the weekly subgroup requirements? 21

22 Is Anything Missing? Compare your results to this completed worksheet. If you determined that this sample lunch menu meets the daily vegetable requirements, a minimum of three-quarters of a cup of vegetables each day, you are correct. Monday included one cup remember that lettuce counts half as much. For the weekly requirements, the kidney beans served on Monday provides the required one-half of a cup of the Beans/Peas subgroup, the iceberg lettuce served on Monday provides one-half of a cup of an Other vegetable; the three-quarters of a cup of carrots served on Tuesday and the one-quarter of a cup of carrots served on Friday supply one cup of the Red/Orange subgroup; and for the Other vegetable subgroup the three-quarters of a cup of cabbage served on Wednesday, the onequarter of a cup of green beans served on Thursday, and the one-half of a cup green peppers served on Friday provide another one and one-half cups of Other vegetables, for a total of two cups of Other vegetables. The one-half of a cup of potatoes served on Thursday supplies the required one-half of a cup of a Starchy vegetable. This menu meets the weekly requirements for all subgroups except Dark Green vegetables. Serving one cup of spinach salad on Monday instead of the iceberg lettuce wedge or one-half of a cup of sautéed chard on Wednesday instead of cabbage coleslaw would add the vegetable needed to meet the Dark Green subgroup requirements for the week. You may have noticed that Monday provides more than the minimum three-quarters of a cup of vegetables. That is okay, because there is no maximum limit on the amount of vegetables served. 22

23 Promote the Vegetable Subgroups You may be wondering, even if your menu offers a wide variety of vegetables, will your students eat them? Education and familiarity are keys to getting children to enjoy more vegetables. Try putting up colorful posters like the handout on this slide or give out samples to entice students to try new vegetables. In the Novato and Riverside Unified School Districts the School Nutrition staff give samples of new menu items to students to encourage acceptance of new vegetables and flavors. Learning to choose nutritious food is a healthy habit that students can apply to their everyday lives. Encourage students to make healthier food choices by offering taste-testing events. The Harvest of the Month resource highlighted on the Resource Page at the end of the training provides directions and examples for taste-testing. Check the Resource Page for more materials to promote students exploration of vegetables and their ability to choose healthier options for a lifetime. 23

24 Summary of the Weekly Vegetable Subgroup Requirements Food Components Grade K 5 Grade 6 8 Grade 9 12 Vegetables (total) -Weekly minimum 3 ¾ cups/week (¾ cup daily minimum) 3 ¾ cups/week ( ¾ cup daily minimum) 5 cups/week (1 cup daily minimum) Dark Green Subgroup Red/Orange Subgroup ¾cup/wk ¾cup/wk 1 ¼ cup/wk Legumes Subgroup Starchy Subgroup Total Other Subgroup ¾cup/wk So far, you ve learned that there is a daily minimum requirement for vegetables and no maximum limit. The minimums are three-quarters of a cup for kindergarten to grade eight and one cup for grades nine to twelve. In addition, you ve learned to categorize vegetables into their subgroups, and the minimum weekly required amount for each vegetable subgroup. This chart summarizes the weekly minimum subgroup requirements. They are onehalf of a cup of the Dark Green subgroup for all grades; three-quarters of a cup of the Red/Orange subgroup for kindergarten to grade eight and one and one-quarter cups for grades nine to twelve; one-half of a cup of the Legume subgroup for all grades; one-half of a cup of the Starchy subgroup for all grades; and one-half of a cup of the Other subgroup for kindergarten to grade eight and three-quarters of a cup for grades nine to twelve. So, the requirements for grades nine to twelve are the same as kindergarten to grade eight with the exception of an increase in the Red/Orange and Other subgroups. Notice that the requirements for grades kindergarten to grade five are exactly the same as those for grades six to eight. As you review the chart, add up the weekly requirements for all of the subgroups for kindergarten to grade five, for grades six to eight, and grades nine to twelve. How many cups did you get? 24

25 Summary of the Weekly Vegetable Subgroup Requirements, Continued Food Components Grade K 5 Grade 6 8 Grade 9 12 Vegetables (total) -Weekly minimum 3 ¾ cups/week (¾ cup daily minimum) 3 ¾ cups/week ( ¾ cup daily minimum) 5 cups/week (1 cup daily minimum) Dark Green Subgroup Red/Orange Subgroup ¾cup/wk ¾cup/wk 1 ¼ cup/wk Legumes Subgroup Starchy Subgroup Total Other Subgroup 2 ¾ cups 2 ¾ cups ¾cup/wk 3 ½ cups Your totals should be two and three-quarters cups for kindergarten through grade five, two and three-quarters cups for grades six to eight, and three and one-half cups for grades nine to twelve. If you serve the minimum amount of each subgroup in a week there will not be enough vegetables to meet the total weekly vegetable requirement for each grade level. To reach the total of three and three-quarter cups of vegetables for the kindergarten to five and grades six to eight groups for the week, one additional cup of vegetables is still needed. For grades nine to twelve, a minimum of five cups of vegetables is required for the week and the minimum required from the vegetable subgroups is only three and one-half cups. For all grade levels, more vegetables than the total minimum subgroup requirements are needed to meet the weekly total vegetable requirement. To bring the total to the weekly vegetable requirement, schools can serve more vegetables from the Dark Green, Red/Orange, Beans/Peas, Other, or Starchy subgroups. 25

26 Additional Vegetables Vegetables not categorized in one of the subgroups. Vegetable mixtures without a label that specifies proportions. Not a required subgroup in school meals. Programs can use vegetables not categorized in one of the subgroups or vegetable mixtures that are not labeled with the proportions of individual vegetables. These vegetables are credited as Additional vegetables. Additional vegetables are not required on a menu. They are included to add some flexibility and another way to meet the daily and weekly total vegetable requirements. For example, let s say your program serves students in grades nine to twelve. You carefully plan a menu that meets all the weekly subgroup requirements and have three and one-half cups total vegetables for the week. To meet the five cups of total vegetables required for the week, mixed vegetables could be added to soups, stews, or salads and credited as one and one-half cups of Additional vegetables. 26

27 Offering Vegetable Subgroups Does a student have to take all the vegetables offered? No, if the school uses Offer versus Serve. However, the vegetables must be offered to students in the required quantities and within the vegetable subgroups in order to meet the new meal pattern requirements. How much fruits or vegetables must the student take for lunch? In schools that use Offer versus Serve, a student is only required to take at least a half cup of fruits or vegetables or a combination of the two. 27

28 What About Juice? No more than half of the weekly vegetable offering may be in the form of juice. If juice is offered, it must be pasteurized, 100% full-strength vegetable juice. What about vegetable juice? Pasteurized, 100 percent, full-strength vegetable juice may be offered to fulfill the vegetable requirement. However, no more than half of the weekly vegetable offering may be in the form of juice. Full-strength vegetable juice blends that contain vegetables from the same subgroup may contribute toward that vegetable subgroup. Vegetable juice blends containing vegetables from more than one subgroup may contribute to the Additional vegetable subgroup. For example, a full-strength carrot and tomato vegetable juice blend may credit toward the Red/Orange vegetable subgroup. However, a full-strength vegetable juice blend containing carrots, spinach, tomato, and watercress may only credit toward the Additional vegetable subgroup. Can 100 percent fruit and vegetable juice blends contribute to the vegetable component? If the first ingredient is a vegetable juice, then the 100 percent juice blend can contribute to the Other or the Additional vegetable requirement, depending on the needs of the menu planner. 28

29 Your Turn - Vegetable Component Requirements Check Monday 4/14 Chili (includes meat and 1/2 cup kidney beans) Cornbread Spinach salad (1 cup) Tangerine Segments Choice of Milk Tuesday 4/15 Turkey Burger Sliders Carrot Coins (3/4 cup) Kiwi and Berry Parfait Choice of Milk Wednesday 4/16 Pepperoni Pizza Cabbage Coleslaw (3/4 cup) Apple Slices Choice of Milk Thursday 4/17 Chicken Pot Pie with Mixed Vegetables (¼ cup) Green Beans and Potatoes (1/2 cup potatoes, ¼ cup green beans) Orange Smiles Choice of Milk Friday 4/18 Savory Stuffed Peppers (1/2 cup green pepper) Biscuits Pineapple and Carrot Salad (¼ cup pineapple and ¼ cup carrots) Choice of Milk Let s check back to the sample lunch menu. It has been updated to include a spinach salad instead of a lettuce wedge. How would this menu compare with the grades nine to twelve vegetable component requirements? You may access the School Meal Vegetable Requirement Worksheet and Vegetable Subgroup Handout by selecting the links. You may use them to determine if this menu meets the minimum daily vegetable requirement, as well as the weekly subgroup and total vegetable requirements. What did you find? Are there still improvements you would recommend? 29

30 Sample Grades Nine to Twelve Menu Review Although the sample menu did include a variety of vegetables, only Monday and Thursday met the grade nine to twelve minimum daily vegetable requirement of one cup. The weekly minimum subgroup and vegetable total requirements also fell short. Although the Dark Green, Beans/Peas, Starchy, and Other subgroup requirements were met, the Red/Orange subgroup was one-quarter of a cup short. The mixed vegetables are credited as Additional vegetables because we don t know which vegetables and their proportions are not included. The weekly amount of vegetables only totaled four and one-quarter cups, not the required five cups for this grade group. 30

31 Make Over to Meet the Vegetable Component Requirements Monday Tuesday Wednesday Thursday Friday Chili (includes meat and 1/2 cup kidney beans) Cornbread Spinach salad (1 cup) Tangerine Segments Choice of Milk Turkey Burger Sliders with Romaine Lettuce (1/2 cup) and tomatoes (1/4 cup) Carrot Coins (3/4 cup) Kiwi and Berry Parfait Choice of Milk Pepperoni Pizza Cabbage Coleslaw (3/4 cup) Celery and Zucchini Sticks (1/2 cup) and Dressing Apple Slices Choice of Milk Chicken Pot Pie with Mixed Vegetables (¼ cup) Green Beans and Potatoes (½ cup potatoes, ½ cup green beans) Orange Smiles Choice of Milk Savory Stuffed Peppers (½ cup green pepper) Cheese Biscuits Pineapple and Carrot Salad (¼ cup pineapple and ½ cup carrots) Choice of Milk What were your suggestions to improve the menu? These are some suggestions, and the vegetable subgroup chart includes many more ideas. On Tuesday, adding tomato and Romaine lettuce to the sliders adds the vegetables needed to meet the daily minimum requirement. The tomatoes provide the extra quarter of a cup of Red/Orange vegetables needed for the week. The one-half of a cup of Romaine lettuce would be credited as one-quarter cup toward the Dark Green subgroup. Wednesday, celery and zucchini sticks add the vegetables to total one and onequarter of a cup for the day, a little more than the daily minimum. These are counted as the Other subgroup. Increasing the quantity of green beans, part of the Other subgroup, on Thursday, from one-quarter to one-half of a cup and carrots from onequarter to one-half of a cup as the Red/Orange subgroup on Friday elevates the daily totals to one and one-quarter cups. Now every day meets or slightly exceeds the daily minimum requirement. The amount of total vegetables for the week is five and three-quarter cups, now surpassing the weekly minimum of five cups. 31

32 Access Resources Food Buying Guide Vegetable Preparation Taste Testing Activities Nutrition Education Materials Check out the resources available on the Resource Page to implement the new meal pattern requirements. The page also provides nutrition experiences and education to support increasing students consumption of a variety of vegetables. 32

33 Training Objectives Today, you learned to: Identify the vegetable component requirements of the lunch meal pattern. Classify vegetables by subgroup. Evaluate a menu for daily vegetable and weekly vegetable subgroup requirements. Access resources and materials to support meeting the meal pattern requirements. Let s review our objectives for this training. Today, you learned to identify the vegetable component requirements of the new lunch meal pattern, classify vegetables by subgroup, evaluate a menu for daily vegetable and weekly vegetable subgroup requirements, and access resources to support the vegetable requirements. 33

34 Congratulations! Partner: California Department of Education, Nutrition Services Division Congratulations! You have reached the end of the training. You will now have the opportunity to take a quiz to test the knowledge you have acquired in this training. If you receive a passing score, a completion certificate will be ed to you at the address you provided. If you don t receive a passing score, you will have the opportunity to take the test again at any time. Following the quiz, you will be asked to complete an optional brief feedback survey. After you complete the survey, you will be able to access sample library resources and additional information about vegetables. You may take the quiz by selecting the link. Thank you for participating in this training and for being an essential partner in improving students health! 34