Introduction

This asynchronous course is excellent for educators who want to encourage their clients to add more vegetables to their eating patterns. It's also practical for consumers looking to improve their eating patterns. Moreover, this course is fantastic for vegetarians and vegans who want to ensure that their eating patterns are balanced and rich in nutrients, and it's also fun for omnivores who are simply looking to add more plants to their diets. The course content is not exclusively vegan or vegetarian but emphasizes the importance of a balanced plant-based eating pattern rich in vegetables and focuses on cooking various plant parts for excellent results that are “craveable.”

A plant-based eating pattern is part of the recommendations of the Dietary Guidelines for Americans. MyPlate recommends that half your plate is filled with fruits and vegetables while one-quarter is filled with grains. This course is designed to help practitioners learn how to help individuals learn the health benefits of plant foods and how to buy and prepare them, so they enjoy them.

This class presents "vegetables" by their plant part, e.g., roots, tubers, bulbs, stems, flowers, fruits, and leaves, because these parts often have similar preparation and cooking methods.  A practitioner will have a better understanding of how to cook vegetables and will be able to cook them better for themselves and teach their students and clients how to do the same.

This is not a "vegan" or "vegetarian" class. The purpose of this class is to help everyone enjoy preparing and eating more vegetables. Many of the recipes are vegan, but sometimes we use butter. You can always substitute oil for your application.

Instructor:

Chef Judy Doherty, MPS, PCII

Goals and Objectives:

Upon completion of this course, the educator will be able to...

1. Explain the health impact of various vegetables, especially as their nutrients relate to chronic diseases like obesity, type 2 diabetes, and heart disease.

2. Describe the flavors of and culinary uses for said vegetables, sharing ways to make it easier to select, store, prepare, and eat each one.

3. Be able to prepare various recipes that feature vegetables for presentations, cooking demonstrations, and counseling sessions.

4. Discuss practical ways for their audience to increase their consumption of vegetables, exploring kitchen hacks and meal planning tips.

5. Share recipes, infographics, handouts, and videos about vegetables with their clients.

Course Details:

• 10-hour CPE course

• Includes a certificate you can download upon completion

• Features lifetime access to articles and certificates

• Read lessons, take the quiz, get a certificate, all at your leisure

7 Lessons:

1. Lesson 1: Why Vegetables

2. Lesson 2: Bulbs, Tubers, Roots

3. Lesson 3: Stalks

4. Lesson 4: Leaves

5. Lesson 5: Flowers

6. Lesson 6: Vegetable Fruits

7. Lesson 7: Vegetable Seeds, Final Quiz