meeting legume vegetable requirements with a pulse...mediterranean, vegetarian, and us healthy...
TRANSCRIPT
© COPYRIGHT 2017 SCHOOL NUTRITION ASSOCIATION | #ANC17 | ATLANTA, GA© COPYRIGHT 2017 SCHOOL NUTRITION ASSOCIATION | #ANC17 | ATLANTA, GA
Legume Love in School MealsMeeting Legume Vegetable requirements with a pulse
(dry peas, lentils, chickpeas, & beans)
© COPYRIGHT 2017 SCHOOL NUTRITION ASSOCIATION | #ANC17 | ATLANTA, GA
Presenters• Jessie Hunter, MPH, RDN, Director of Domestic Marketing
USA Dry Pea and Lentil Council and the American Pulse Association
• Sharon Palmer, MS, RDN, The Plant-Powered Dietitian Plant-based Expert, Author, Blogger, Editor
• Chef Brenda L. Thompson-Wattles, RDN Culinary Chef and Registered Dietitian, Area Manager at the Boise School District
© COPYRIGHT 2017 SCHOOL NUTRITION ASSOCIATION | #ANC17 | ATLANTA, GA© COPYRIGHT 2017 SCHOOL NUTRITION ASSOCIATION | #ANC17 | ATLANTA, GA
© COPYRIGHT 2017 SCHOOL NUTRITION ASSOCIATION | #ANC17 | ATLANTA, GA© COPYRIGHT 2017 SCHOOL NUTRITION ASSOCIATION | #ANC17 | ATLANTA, GA
© COPYRIGHT 2017 SCHOOL NUTRITION ASSOCIATION | #ANC17 | ATLANTA, GA© COPYRIGHT 2017 SCHOOL NUTRITION ASSOCIATION | #ANC17 | ATLANTA, GA
© COPYRIGHT 2017 SCHOOL NUTRITION ASSOCIATION | #ANC17 | ATLANTA, GA© COPYRIGHT 2017 SCHOOL NUTRITION ASSOCIATION | #ANC17 | ATLANTA, GA
© COPYRIGHT 2017 SCHOOL NUTRITION ASSOCIATION | #ANC17 | ATLANTA, GA© COPYRIGHT 2017 SCHOOL NUTRITION ASSOCIATION | #ANC17 | ATLANTA, GA
© COPYRIGHT 2017 SCHOOL NUTRITION ASSOCIATION | #ANC17 | ATLANTA, GA© COPYRIGHT 2017 SCHOOL NUTRITION ASSOCIATION | #ANC17 | ATLANTA, GA
© COPYRIGHT 2017 SCHOOL NUTRITION ASSOCIATION | #ANC17 | ATLANTA, GA
Dietary Guidelines
Pulses are Unique!
Fit into Vegetable OR Protein
Legume Vegetable Subcategory:1 ½ cups per week for 2000 Calorie diet
Protein ¼ cup = 1 oz. meat equivalent
© COPYRIGHT 2017 SCHOOL NUTRITION ASSOCIATION | #ANC17 | ATLANTA, GA
Pulses in School Meals• Legume Subcategory: “ dry beans & peas” ( legumes)– ½ cup per week• Minimum serving size – 1/8 cup
• Meat Alternate– “Beans and peas (legumes) cooked dry beans and peas may be used to
meet all or part of the meat/meat alternates component.”• 1 oz.-meat-equivalent = ¼ cup cooked beans
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Just Add Pulses1/2 cup Habit
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Pulse Recipes & Resources
www.cookingwithpulses.org
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The Benefits of Putting Pulses on the Menu
Sharon Palmer, RDN, The Plant-Powered Dietitian,Plant-based Expert, Author, Blogger, Editor
Images: Sharon Palmer, RDN
© COPYRIGHT 2017 SCHOOL NUTRITION ASSOCIATION | #ANC17 | ATLANTA, GA
Warning: Food Photos Ahead!
I’ll be sharing some of my favorite photos of pulses
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Pulses at the Cornerstone of
Diets Around the Globe
Image: California Dry Beans Advisory
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Pulses at the Cornerstone of Healthy, Traditional Diets
• Since beginning of time, humans gathered pulses and later cultivated them for sustenance
• Dating back 11,000 years, found in caves in Thailand and Egyptian tombs
• Pulses: easy to grow, stored for long periods, versatile, becoming part of cultural cuisine around the world
• Part of “The Three Sisters” pre-Columbian agricultural tradition
Image: Three sisters growing in my garden in LA, Sharon Palmer, RDN
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Pulses are Part of Traditional, Healthy Diets
• Around the planet, people have rich history of relying on pulses; nearly every culture has some pulse at the core of its diet, for example:– Black-eyed peas from Africa and Asia to US– Black beans of South America– Lima beans of Peru– Mung beans of Southeast Asia– Chickpeas of Tunisia– Cannelloni beans of Italy
Image: Fava, Santorini & Papadummade from pulse flour in India, Sharon Palmer, RDN
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Sustainable Pulses
Low Carbon Footprint: one of the lowest of any food group
Drought Tolerant: can grow in harsh environments with lower water use
Natural Fertilizer: enrich the soil through fixing nitrogen, reducing need for fertilizers
Aids Food Security: half of production occurs in developing nations
Increases Crop Diversity: decreasing risks to farmers
Feeding the World: 70% increase in agricultural production by 2050
Economical: 10 cents per servingSource: Food Policy, 2012
Image: Fresh chickpeas, farmers market, Crete, Sharon Palmer, RDN
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Pulses in the Dietary Guidelines
• Part of all three healthful eating patterns: Mediterranean, Vegetarian, and US Healthy
• Eat “a variety of vegetables from all of the subgroups—dark green, legumes (beans and peas), starchy and other”
• Low in saturated fat, added sugars, sodium • Subgroup beans and peas: 1 – 2 cups per
week adults• Also in protein group: ¼ cup cooked = 1 ounceSource: Dietary Guidelines, MyPlate
Image: Beans for sale at the Ferry Market, San Francisco, Sharon Palmer, RDN
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Classic Pulse Dishes in the Mediterranean
Hummus, falafels, soups, pasta with white beans, bean salads
Italian white bean soup with rustic bread, Sharon Palmer, RDN
Hummus, Sharon Palmer, RDN
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Pulses Key in the Vegetarian Diet Pattern
• For decades, a key part of vegetarian diets
• Associated with lower risk of obesity, heart disease, hypertension, and certain types of cancer
• Recommend 6 (1/4 cup) servings per week for 2000 calorie diet (Dietary Guidelines)
Image: Coco black beans for sale at Ojai farmers market, Sharon Palmer, RDN
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Classic Pulse Vegetarian Dishes
Veggie-burgers, baked beans, chili, bean soup, tacos, pasta dishes, casseroles, burritos
Image: Hummus Tacos, Sharon Palmer, RDN Image: Provencal Bean Salad, SharonPalmer.com
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Key Part of US-Style Healthy Eating Pattern
• Designed for optimal health, based on common foods
• Recommend 1 1/2 cups pulses per week for 2000 calories per day (Dietary Guidelines)
• Common foods similar to vegetarian pattern
Image: Sweet Potato Chili,Bean Ancient Grain Burgers,
Plant-Powered for Life, Sharon Palmer, RDN
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Part of Kid-Friendly Healthy Eating Pattern
Veggie-burgers, hummus, tacos, tostadas, burritos, soups, chili, falafels, ethnic foods (Indian, Latin, Asian)
Image: Hummus Sharon Palmer, RDN Image: : Jackfruit Tacos with Black Beans and Quinoa,Sharon Palmer, RDN
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Pulse Nutrition Power
• Part of a plant-forward diet, linked with health benefits
• Near perfect food; ½ cup cooked serving on average:– At least 20% DV fiber, folate,
manganese – At least 10% DV protein, potassium,
iron, magnesium, copper– 6-8% DV selenium, zinc– Phytochemicals: alkaloids, flavonoids,
saponins, tannins, phenolic compoundsImage: Local beans for sale, Lodi, California,
Sharon Palmer, RDN
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Pulse Health Benefits
Regular consumption linked to a number of health benefits:– Lower blood cholesterol levels– Lower body weight– Higher intakes of dietary fiber– Lower rates of heart disease– Lower rates of hypertension– Lower rates of some types of cancer– Lower rates of diabetes
Image: Rancho Gordo, Heirloom beans, Sharon Palmer, RDN
Source: Journal of the American College of Nutrition, 1994
© COPYRIGHT 2017 SCHOOL NUTRITION ASSOCIATION | #ANC17 | ATLANTA, GA
Include More Pulses in Meal Planning
• Pulses: gluten-free, vegetarian, economical menu alternative
• Include pulses at least a few times/week as replacement for animal proteins
• Offer for Meatless Monday or earth-friendly solution
• Include in all meal occasions, as well as snacking and even desserts
• Use soak, quick soak, and pressure cooking methods for ease in preparation
• Canned & IQF are easy alternatives
Image: Heirloom at Ojai farmers market, Sharon Palmer, RDN
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Pulses on the Breakfast Meal Plan
• Bean burritos• Huevos rancheros• Lentil granola• Breakfast tostadas • Breakfast wraps
Image: Breakfast Tostada, Plant-Powered for Life, Sharon Palmer, RDN
Image: English breakfast buffet, with baked beans, mushrooms, baked tomato and porridge, London,
Sharon Palmer, RDN
© COPYRIGHT 2017 SCHOOL NUTRITION ASSOCIATION | #ANC17 | ATLANTA, GA
Pulses on the Lunch Meal Plan
• Sprinkled in green, pasta, and grain salads
• Served in wraps• Falafel sandwiches• Bean or lentil soups• Stews or chili• Veggie bean or lentil burger• Bean tacos or tostadas
Image: Summer Vegetarian Chili, SharonPalmer.com
Image: Farro White Bean Burger, Plant-Powered for Life, Sharon Palmer, RDN
© COPYRIGHT 2017 SCHOOL NUTRITION ASSOCIATION | #ANC17 | ATLANTA, GA
• Bean salads• Baked bean dishes• Bean or lentil loaves or patties• Jambalaya• Beans and rice• Chickpea pancake • Dal with rice• Hummus with Pita• Bean dips with whole grain• Veggie balls
Image: Spicy Black-Eyed Pea Salad, Sharon Palmer, RDN
Pulses on the Lunch Meal Plan
Image: Veggie White Bean Balls, Sharon Palmer, RDN
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Baking with Pulses
• Pulse flours in breads, desserts• Blended pulses in baking• Aquafaba (bean liquid) as egg
replacer
Image: Dark Chocolate Cherry Coconut Waffles, SharonPalmer.com
Image: Peanut Butter Chickpea Bars, Sharon Palmer, RDN
Image: Black Bean Brownies, Plant‐Powered for Life, SharonPalmer.com
© COPYRIGHT 2017 SCHOOL NUTRITION ASSOCIATION | #ANC17 | ATLANTA, GA
More Pulse Menu Planning Inspiration
Image: Bean soup, Sharon Palmer, RDNImage: Cranberry Jalapeno
Hummus, Sharon Palmer, RDN
Image: Corn Quinoa Bean Chowder, SharonPalmer.com
© COPYRIGHT 2017 SCHOOL NUTRITION ASSOCIATION | #ANC17 | ATLANTA, GA
Innovations in Pulses
• Pulse in products (i.e., roasted, chips, bars, crackers)
• Hummus everything! (sweet, savory, colorful, spicy, unusual combinations)
• More plant-based eating• Sustainability on the mind• Global flavors become mainstream• Sprouted beans• Pulse pastas• Pulse flours• Green pulses
Images: Sharon Palmer, RDN
© COPYRIGHT 2017 SCHOOL NUTRITION ASSOCIATION | #ANC17 | ATLANTA, GA
ReferencesDietary Guidelines. United States Department of Agriculture. http://www.cnpp.usda.gov/dietary-guidelines.
Hoekstra A. The hidden water resource use behind meat and dairy. American Society of Animal Science. 2012;(2)23-8. http://dx.doi.org/10.2527/af.2012-0038.
Map of Beans. California Dry Beans Advisory. http://www.calbeans.org/wp-content/uploads/2013/10/Map-of-Beans.png. Published October 2013.
MyPlate. United States Department of Agriculture. https://www.choosemyplate.gov/.
Nijdam D, Rood T, Westhoek H. The price of protein: Review of land use and carbon footprints from life cycle assessments of animal food products and their substitutes. Food Policy. 2012;(37)6:760–770. http://dx.doi.org/10.1016/j.foodpol.2012.08.002.
Palmer S. The Plant-Powered Diet: The Lifelong Eating Plan for Achieving Optimal Health, Beginning Today. New York, NY: The Experiment, LLC; 2012.
Geil PB, Anderson JW. Nutrition and Health Implications of Dry Beans: A Review. Journal of the American College of Nutrition. 1994;(13)9:549-58. http://www.ncbi.nlm.nih.gov/pubmed/7706585.
© COPYRIGHT 2017 SCHOOL NUTRITION ASSOCIATION | #ANC17 | ATLANTA, GA
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© COPYRIGHT 2017 SCHOOL NUTRITION ASSOCIATION | #ANC17 | ATLANTA, GA
AFFILIATION OR FINANCIAL DISCLOSURE
• Consultant: USA Dry Pea and Lentil Council & American Pulse Association
© COPYRIGHT 2017 SCHOOL NUTRITION ASSOCIATION | #ANC17 | ATLANTA, GA© COPYRIGHT 2017 SCHOOL NUTRITION ASSOCIATION | #ANC17 | ATLANTA, GA
Legumes in School MealsChef Brenda, RDN
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Legumes at Schools
•Smarter Lunchroom Techniques –Marketing–Plate Waste• Ideas for Adding Pulses to Kid-Friendly Recipes• Legumes on Salad Bars• Legume Cookbook–Taste Testing Process
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Smarter Lunchroom Techniques Low Cost to No Cost Solutions
Where do Legumes Fit?
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Smarter Legumes
Let’s Make this as exciting as… This!
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Smarter Lunchroom Tray Waste
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Kid Food Trends
“We don’t give kids enough credit. I love when my daughter can eat the same food as myself. Kids want creativity, but we aren’t giving them a chance or trying to educate their palates.”
- Chef Rob Corliss (Flavor and The Menu – Healthy Meets Delicious)
© COPYRIGHT 2017 SCHOOL NUTRITION ASSOCIATION | #ANC17 | ATLANTA, GA
Trends• Ideas for adding pulses to kid-friendly recipes– What is popular?• Hot Sauce• Sweet and Spicy
– What restaurants are they eating at? What do they eat there?• Rice Bowls• Pizza• Gourmet Hamburgers• Quesadillas and Wraps
– What do they eat at home?• Speed Scratch• Processed
© COPYRIGHT 2017 SCHOOL NUTRITION ASSOCIATION | #ANC17 | ATLANTA, GA
Salad Bars at Schools• Great Way to Introduce a Variety of Legumes
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Idaho Grown Legumes Chef Recipes for Child Nutrition Programs
http://www.sde.idaho.gov/cnp/hne/files/chef-recipes/legumes/Idaho-Grown-Legume-Cookbook-Web.pdf
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Taste TestsWhat do Your Customers Want?
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Three Bean Sriracha Chili
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Three Bean Sriracha Chili Taste Tests
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Taste Tests
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Taste Tests
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Taste Tests
© COPYRIGHT 2017 SCHOOL NUTRITION ASSOCIATION | #ANC17 | ATLANTA, GA
Taste Tests
© COPYRIGHT 2017 SCHOOL NUTRITION ASSOCIATION | #ANC17 | ATLANTA, GA
Taste Tests
© COPYRIGHT 2017 SCHOOL NUTRITION ASSOCIATION | #ANC17 | ATLANTA, GA
AFFILIATION OR FINANCIAL DISCLOSURE
• Consultant: USA Dry Pea and Lentil Council & American Pulse Association
© COPYRIGHT 2017 SCHOOL NUTRITION ASSOCIATION | #ANC17 | ATLANTA, GA© COPYRIGHT 2017 SCHOOL NUTRITION ASSOCIATION | #ANC17 | ATLANTA, GA
PROFESSIONAL STANDARDS CODE
• This session provides one (1) CEU– Key Areas:• General Nutrition 1310- Increase knowledge of nutrition benefits of pulse
including how they fit within healthy eating patterns and NSLP requirements.• Culinary Skills 2130- Learn about global culinary trends and how incorporate
into school meal planning.• Communications and Marketing 4160 – Create an environment that engages
students to select and consume healthy foods with minimum waste, including Smarter Lunchroom techniques.