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Fruit and Veggie Quantity Cookbook

The 31 quantity fruit and vegetable recipes in this book have been tested for use in School Lunch Programs, School Breakfast Programs, child care settings, camps, hospitals, worksites or college cafeterias, congregate meal sites, or restaurants.

  • The recipes serve 25, 50, and 100.
  • Recipe categories include soups, salads, breakfast items, side dishes, main dishes, and miscellaneous.
  • Family-size recipes (in appendix) are ready-to-copy and share.
  • Taste-test survey forms are in appendix.
  • Recipes are low in fat, saturated fat, sodium, added sugars; no trans fats.
  • Quantity recipes (in USDA recipe format) identify:
    • USDA commodity fruits, vegetables, and beans
    • USDA Child Nutrition Program Food Components (used in NSLP, SBP, and CACFP)
    • Nutrients per serving
    • Prep time

The recipes in this cookbook meet the following criteria:

  • Each portion provides at least ½ cup of fruit or vegetable per 250 calories.
  • Added sugars do not exceed 15% of total calories. Concentrated fruit juice sweeteners, jams and jellies count as added sugars.
  • Fat content is limited.
    • Total fat is less than 35% of total calories.
    • Saturated fat is less than 10% of total calories.
    • Trans fat is less than 0.5 gram per serving.
    • The fat found naturally in fruits and vegetable is not counted in the limits described above.
    • When nuts are part of the recipe, ¼ ounce of nuts is allowed per portion without counting toward the fat. Nuts are in their natural form without anything added or removed (e.g., no added oils, removed oils, added sodium, or added sugars).
    • Sodium content is limited to no more than 600 milligrams per serving.
    • Fiber content is at least 0.014 grams per calorie of naturally occurring fiber (28g of fiber/2000 calories).
New Hampshire Obesity Prevention Program. DHHS. DPHS.
Training Format
Developer State
New Hampshire
Is this training Free?
Training Cost Value
Publication Date