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Crediting Foods in School Nutrition Programs

Vegetables

The crediting guidance and resources below include the changes to the NSLP, SBP, and ASP meal patterns required by the USDA final rule, Child Nutrition Programs: Meal Patterns Consistent with the 2020-2025 Dietary Guidelines for Americans. For more information, visit the "Upcoming Meal Pattern Changes" section of the CSDE's Meal Patterns for Grades K-12 in School Nutrition Programs webpage.

The vegetables component includes fresh vegetables, frozen vegetables, canned vegetables, dried vegetables, and pasteurized 100 percent full-strength vegetable juice. Beans, peas, and lentils credit as either vegetables or MMA but one serving cannot credit as both components in the same meal.


Serving Size  |   Vegetables at Breakfast  |   Crediting Guidance  |   Beans, Peas, and Lentils
Canned Vegetables  |   Dried Vegetables  |   Salad Bars  |   Smoothies
Soups  |   Vegetable Juices  |   Vegetable Subgroups


Serving Size

Vegetables are measured by volume (cups). All vegetables credit based on the volume served, except raw leafy greens such as lettuce and spinach. Raw leafy greens credit as half the volume served, e.g., 1 cup of leafy greens credits as ½ cup of the vegetables component. The minimum creditable amount is ⅛ cup. 

ASP for Grades K-12: Through June 30, 2025, vegetables (including raw leafy greens) credit based on volume in the ASP meal pattern for grades K-12. Effective July 1, 2025, raw leafy greens credit as half the volume served.

Vegetables at Breakfast

Grades K-12: The vegetables component is not required in the SBP meal patterns for grades K-12. However, vegetables and vegetable juices may substitute for the fruits component at any breakfast.

  • Through June 30, 2025, vegetable substitutions may be from any of the five vegetable subgroups (dark green; red/orange; beans, peas, and lentils; starchy; and other).
  • Effective July 1, 2025, SFAs that choose to offer vegetable substitutions on one day per school week may offer any vegetable, including a starchy vegetable. SFAs that choose to offer vegetable substitutions on two or more days per school week must offer vegetables from at least two different subgroups.

Preschool: The SBP preschool meal pattern requires vegetables, fruits, or both.

General Crediting Guidance

Beans, Peas, and Lentils

Beans, peas, and lentils credit as either MMA or vegetables but one serving cannot credit as both meal components in the same meal or afterschool snack. 

Canned Vegetables

The serving of canned vegetables must be drained. For example, ½ cup of canned peas cannot include the water in which it is packed, and ½ cup of baked beans cannot include the sauce in which it is packed.

Dried Vegetables

Dried vegetables (such as potato flakes and dried soup mix) credit based on their rehydrated volume and require a PFS. Dried vegetables used for seasonings do not credit.  

Salad Bars

Smoothies

Pureed vegetables in smoothies credit as juice, based on the volume of pureed vegetables. For example, a smoothie that contains ½ cup of pureed carrots credits as ½ cup of vegetable juice.

Soups

Vegetable Juices

The meal patterns for grades K-12 and preschool require a limit for vegetable juices. Menu items that count toward this limit include 100 percent vegetable juices, frozen juice pops made from 100 percent juice, and pureed vegetables in smoothies. The USDA recommends serving whole vegetables (fresh, frozen, canned, and dried) more often than juice. 

Vegetable Subgroups

The lunch meal pattern for grades K-12 requires weekly servings of the five vegetable subgroups recommended by the Dietary Guidelines for Americans. These include dark green, red/orange, beans/peas/lentils, starchy, and other. SFAs may offer the vegetable subgroups in any order and amount throughout the week to total the minimum weekly requirements.