West Virginia Code of State Rules
Agency 126 - Education
Title 126 - PROCEDURAL RULE BOARD OF EDUCATION
Series 126-085 - POLICIES OF OPERATION MANUAL - CHILD NUTRITION PROGRAMS (4320)
Section 126-85-23 - Vegetable/Fruit Component
Universal Citation: 126 WV Code of State Rules 126-85-23
Current through Register Vol. XLI, No. 38, September 20, 2024
23.1. West Virginia Modified Meat Pattern (Option B).
Minimum quantities for students, grades K-12: |
||
Grades K-3 ages 5-8 (Group III) |
Grades 4-12 age 9 and over (Group IV) |
|
Two or more servings of vegetables or fruits or both to total |
1 cup |
11/4 cups |
West Virginia modified meal pattern (Option B) and nutrient standard (Option A) requires that fresh fruits and vegetables be offered in quantities of at least 1/4 cup 5 times per week. |
23.1.1. The
required servings must consist of two or more fruits or vegetables. Menu items
such as fruit cocktail and mixed vegetables are counted as one item. Chefs
salad or a fruit plate with cottage cheese are considered as two or more
servings and will meet the full requirement if being served as the entree.
23.1.2. In order for juice to meet
the fruit/vegetable requirement, at least 100% full strength juice must be used
to equal only one-half the requirement or 3/8 cup. If 50% juice is used, the
amount must be doubled (one cup) to equal the 3/8 cup.
23.1.3. Cooked dry beans or peas may be used
to meet the meat/meat alternate requirement or the vegetable/fruit requirement,
but not both in the same meal.
23.1.4. Include a vegetable or fruit rich in
vitamin A at least twice a week and a vegetable or fruit rich in vitamin C at
least two or three times a week. Refer to the USDA Menu Planning Guide for
suggestions.
Disclaimer: These regulations may not be the most recent version. West Virginia may have more current or accurate information. We make no warranties or guarantees about the accuracy, completeness, or adequacy of the information contained on this site or the information linked to on the state site. Please check official sources.
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