This proposal would specifically change the current practice of crediting tomato paste and puree. Currently tomato paste and puree are credited as a calculated volume based on their whole-food equivalency using the percent natural tomato soluble solids in paste and puree, while other fruit paste and purees (such as blackberries puree) are credited based on actual volume as served. Under this proposal, schools would credit tomato paste and puree based on actual volume as served. Schools would not be allowed to credit a volume of fruit or vegetables that is more than the actual serving size.The US Congress this week is preparing to reject that proposal.
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