Vegetables and Fruits

The vegetables/fruits component of the SFSP meal patterns includes fresh ,frozen ,canned, and dried vegetables; fresh, frozen, dried, and canned fruit (packed in water, full-strength juice, or light syrup); and pasteurized 100 percent full-strength juice (fruit, vegetable, or combination). 

Serving Size  |   Crediting Guidance  |   Beans, Peas, and Lentils  |   Canned Vegetables
Dried Vegetables  |  Smoothies  |   Soups  |   Vegetable Juices   

Serving Size

Vegetables and fruits are measured by volume (cups). The minimum creditable amount is ⅛ cup.  

Required servings at lunch/supper: Lunch and supper must contain at least two different servings of vegetables and/or fruits, i.e., two different vegetables, two different fruits, or one vegetable and one fruit. Mixed vegetables and mixed fruits credit as only one of the two required servings.

General Crediting Guidance

• Overview: Requirements for the Vegetables/Fruits Component of the SFSP Meal Patterns (CSDE)
• Crediting Fruits in the Child Nutrition Programs Tip Sheet (USDA)
• Crediting Vegetables in Child Nutrition Programs Tip Sheet (USDA)
• Food Buying Guide: Section 2 Vegetables (USDA)
  • Overview of Crediting Requirements for the Vegetables Component
  • Yield Table for Vegetables 
• Food Buying Guide: Section 3 Fruits (USDA)
  • Overview of Crediting Requirements for the Fruits Component
  • Yield Table for Fruits 

Beans, Peas, and Lentils

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

• "Beans, Peas, and Lentils" in CSDE's Resource List for Menu Planning and Food Production in Child Nutrition Programs
• Crediting Beans, Peas, and Lentils in the SFSP (CSDE)
• USDA Memo SP 26-2019, CACFP 13-2019, and SFSP 12-2019: Crediting Pasta Products Made of Vegetable Flour in the Child Nutrition Programs

Canned Vegetables and Fruits

A serving of fruit may include the juice in which it is packed. A 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.  

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.

• Crediting Smoothies in the SFSP (CSDE)
• Offering Smoothies as Part of Reimbursable School Meals Grades K-12 (USDA)
• USDA Memo SP 40-2019, CACFP 17-2019, and SFSP 17-2019: Smoothies Offered in the Child Nutrition Programs

Soups

• Crediting Soups in the School Nutrition Programs (CSDE)

Vegetable Juices

Juice cannot count for more than half of the vegetables/fruits component at lunch and supper. At least one of the two required servings of the vegetables/fruits component at lunch and supper must always be a whole fruit or vegetable (fresh, frozen, canned, or dried). The two servings cannot consist only of juice.

Juice cannot be served when the only other snack component is milk or a vegetable or fruit. The USDA recommends serving whole vegetables (fresh, frozen, canned, and dried) more often than juice. 

• Crediting Juice in the SFSP (CSDE)