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Most fresh produce can be stored on the countertop.
What is the first step recommended by the FDA in preparing fresh produce?
A CACFP meal planner is swapping whole-grain bread for whole-grain bread from a local bakery at the farmers market. Is this considered a seasonal food adjustment?
What is the definition of seasonal foods?
In general, fresh, seasonal produce contains more nutritional value than out-of-season, processed fruits and vegetables.
Which of the following is not a recommended way to prepare and serve seasonal produce?
What is the most important reason to remove seasonal produce from its box or container when storing on the countertop?
The same fruits and vegetables are in season at the same time across the country.
It is autumn in New York, and a CACFP menu planner wants to incorporate seasonal produce into a breakfast meal. Which of the following choices is most likely to include local, seasonal produce?
Which are the best meal pattern components to start incorporating seasonal foods?