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Can fresh fruits or vegetables be purchased with FFVP funds and prepared as part of a cooking demonstration and served to children in a slaw, salad or other dishes?


Fresh (not canned, frozen, dried or otherwise processed) vegetables that are cooked, must be limited to once-a-week and must always include a nutrition education lesson related to the prepared item. Schools may not claim any additional ingredients that are part of the cooked fresh vegetable dish that are not a fresh fruit or vegetable.

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Printed from the Iowa Department of Education website on June 25, 2017 at 9:03pm.