Serving Vegetables in the CACFP

These worksheets can be used to empower Child and Adult Care Food Program (CACFP) providers and operators with the knowledge, skills and expertise to implement CACFP meal pattern requirements. Download the print version for a fillable worksheet.

Offering Vegetables at Meals and Snacks

• Helps children and adults get important nutrients like potassium, folate (folic acid), vitamin A, and vitamin C.
• Provides dietary fiber, which contributes to a feeling of fullness.
• Adds color, crunch, and flavor to meals and snacks.
• Helps reduce the risk of certain diseases, like heart disease and Type 2 diabetes, later in life.

Adding Vegetables to Your CACFP Menu

You can serve vegetables as part of a reimbursable breakfast, lunch, supper, or snack in the CACFP.

Meal Planning Considerations

The table below shows examples of amounts of food needed to credit as ¼-cup and ½-cup of vegetables in the CACFP. For more information, visit the Food Buying Guide for Child Nutrition Programs.

Giving Vegetables Credit: How Vegetables Count in the CACFP

• Vegetables served in amounts smaller than ⅛ cup do not credit toward a reimbursable breakfast, lunch, supper, or snack.
• Raw leafy green vegetables (spinach, kale, collards, and lettuce) credit for half of the amount served. For example, one cup of raw leafy greens credits at ½ cup of vegetables. 1 cup raw spinach = ½ cup of vegetables.
• Cooked leafy green vegetables credit for the entire amount served. For example, 1 cup steamed spinach = 1 cup of vegetables.
• Snack-type vegetable products, such as potato chips, do not contribute toward the vegetable component.
• Dry beans and peas (legumes), including black beans, split peas, and lentils, can credit as vegetables or as meat alternates, but cannot credit toward both components in the same meal.
• Pureed vegetables used in smoothies credit as 100% vegetable juice. Juice may only be served once per day in the CACFP.
• A second, different vegetable can be served in place of the fruit component at lunch and supper.
• Institutions and facilities that serve primarily American Indian or Alaska Native participants may substitute vegetables for grains. Additionally, all institutions and facilities in American Samoa, Guam, Hawaii, Puerto Rico, and the U.S. Virgin Islands may serve substitute vegetables for the grains component. Any creditable vegetable, including vegetables such as breadfruit, prairie turnips, plantains, sweet potatoes, and yams, can be substituted for grains.

Other Considerations

Reduce the risk of choking by:

• Cutting raw vegetables into smaller pieces.
• Cooking raw vegetables until slightly soft.
• Cutting round, soft vegetables like cherry tomatoes into small pieces no larger than one-half inch (½ inch).

Make Fridays Try-Days in the CACFP

Use vegetables that are grown in your area for a taste-testing event. The Team Nutrition's Taste-Testing Event Resources can help you promote your event.

Spring	Summer	Fall	Winter
Asparagus	Bell Peppers	Brussels Sprouts	Beets
Broccoli	Corn	Cauliflower	Cabbage
Lettuce	Crookneck Squash	Pumpkins	Kale
Spinach	Tomatoes	Sweet Potatoes	Winter Squash

Training Resources

Serving Vegetables in the CACFP

• Training Worksheet (.pdf)
• CACFP Halftime Webinar recording
• Training slides (.pptx)

To receive a certificate of participation after viewing the webinar, please visit The National CACFP Sponsor Association Learning Center and complete the post-webinar practice questions. It may take a few days to receive your certificate.