If milk is poured from gallon/bulk containers and not served in 8 oz. cartons, the cups used must be a minimum size of 10 fluid ounces so that the full 8 oz. portion of milk can be served at one time. Yogurt, ice cream and pudding are not creditable as a milk component. Yogurt may be credited as a meat alternate and may be offered at breakfast, lunch and snack. If planned, ice cream and pudding, may be offered as an item if calorie and other nutrient “extra” standards allow. If planned, these items should be listed in the foods section on the “other” menu and production record. Evaporated or nonfat dry milk is not creditable as a milk component but may be used in cooking to enhance the flavor and nutritional content of the meal. USDA Vegetable Subgroups Dark Green Red and Orange Other Vegetables Vegetables Vegetables Bok Choy Acorn Squash Artichokes Broccoli Butternut Squash Asparagus Broccoli Rabe Carrots Avocado Collard Greens Hubbard Squash Bean Sprouts Dark Green or Red Orange Peppers Beets Leafy Lettuce Pumpkin Brussels Sprouts Escarole Lettuce Red Peppers Cabbage Kale Sweet Potatoes Cauliflower Mesclun Tomatoes Celery Mustard Greens Tomato Juice Cucumbers Romaine Lettuce Yellow Yams Eggplant Spinach Green Beans Turnip Greens Green Peppers Watercress Iceberg (Head) Lettuce Beans and Peas Starchy Vegetables Mushrooms (Legumes)
If milk is poured from gallon/bulk containers and not served in 8 oz. cartons, the cups used must be a minimum size of 10 fluid ounces so that the full 8 oz. portion of milk can be served at one time. Yogurt, ice cream and pudding are not creditable as a milk component. Yogurt may be credited as a meat alternate and may be offered at breakfast, lunch and snack. If planned, ice cream and pudding, may be offered as an “extra” item if calorie and other nutrient standards allow. If planned, these items should be listed in the “other” foods section on the menu and production record. Evaporated or nonfat dry milk is not creditable as a milk component but may be used in cooking to enhance the flavor and nutritional content of the meal. USDA Vegetable Subgroups Dark Green Vegetables Red and Orange Vegetables Other Vegetables Bok Choy Broccoli Broccoli Rabe Collard Greens Dark Green or Red Leafy Lettuce Escarole Lettuce Kale Mesclun Mustard Greens Romaine Lettuce Spinach Turnip Greens Watercress Acorn Squash Butternut Squash Carrots Hubbard Squash Orange Peppers Pumpkin Red Peppers Sweet Potatoes Tomatoes Tomato Juice Yellow Yams Artichokes Asparagus Avocado Bean Sprouts Beets Brussels Sprouts Cabbage Cauliflower Celery Cucumbers Eggplant Green Beans Green Peppers Iceberg (Head) Lettuce Mushrooms Beans and Peas (Legumes) Starchy Vegetables