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Vegetable Component and Vegetable Sub-Groups Training for School Food Service Staff

Vegetable Component and Vegetable Sub-Groups Training for School Food Service Staff. Objectives. Identify the vegetable component requirements of the new meal patterns Name what vegetables we serve and what subgroups they belong to

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Vegetable Component and Vegetable Sub-Groups Training for School Food Service Staff

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  1. Vegetable Component and Vegetable Sub-Groups Training for School Food Service Staff

  2. Objectives • Identify the vegetable component requirements of the new meal patterns • Name what vegetables we serve and what subgroups they belong to • Practice evaluating a menu for vegetable and vegetable sub group requirements

  3. Vegetables

  4. Vegetable Sub Groups

  5. Vegetable Sub Groups

  6. Vegetable Sub Groups

  7. Vegetable Sub Groups

  8. Vegetable Sub Groups

  9. Vegetable Sub Groups

  10. Vegetable Sub Groups

  11. Vegetable Sub Groups

  12. Vegetable Sub Groups • Take out a copy of our menu • Using highlighters and/or pens– categorize by subgroup the vegetables we serve -Dark Green Subgroup -Red / Orange Subgroup -Legumes -Starchy -Other

  13. Vegetables

  14. Vegetables • Variety of preparation methods available • Fresh, frozen, and canned products • Minimum creditable serving = ⅛c • Changes in crediting of leafy greens -1 cup leafy greens = ½ cup vegetables serving • Foods from the beans/peas subgroup may be credited as a vegetable OR a meat alternate

  15. Vegetables

  16. Vegetables Promotion How do we get students to eat more vegetables?

  17. Thank you for your time! “Just because everything is different doesn't mean anything has changed.” ~Irene Peter

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