Recipes associated with Produce for Better Health Foundation that promote
fruits and vegetables and are low in fat and cholesterol.
1. PBH endorsed recipes contribute at least one serving of a fruit, vegetable,
or dried beans/peas, per portion of the recipe.
Baked goods are allowed provided one serving contains a full serving of a
fruit, vegetable, or dried beans/peas, and meets the fat, saturated fat,
cholesterol,
and sodium criteria, as specified below.
2. PBH endorsed recipes do not contain more than 30% of calories from fat
or 3 grams of total fat per 100 gram serving; not more than 10% of calories
from
saturated fat or 1 gram of saturated fat per 100 grams; not more than 100
milligrams of cholesterol; and not more than 480 milligrams of sodium per
serving.
3. For program recipes and consumer education activities, a serving of
fruit or vegetable is a medium-sized fruit; 1/2 cup of raw, cooked, frozen,
or
canned fruits (in 100% juice) or vegetables; 1 cup of raw, leafy vegetables;
1/4 cup
of dried fruit; 1/2 cup (4 ounces) of 100% juice; or 1/2 cup of cooked,
canned, or frozen legumes (beans and peas). Serving sizes used in the
program are
consistent with the current Dietary Guidelines for Americans. FDA food
labeling regulations
stipulate serving sizes on labels that may not be consistent with these
guidelines (e.g. 1 serving of juice is 1 cup for a food label).
4. Official PBH endorsed recipes will be supplied by Produce for Better
Health Foundation. Recipes from other sources can be used but must
be approved by
Produce for Better Health Foundation. Recipe analysis and approval
can be obtained by sending the recipe to Produce for Better Health Foundation,
5341
Limestone
Road,Wilmington, DE 19808, faxing to 302.235.5555, or emailing to recipeanalysis@pbhfoundation.org.
A nominal analysis fee may apply.
