Lesson 1 Why Vegetables?

Course Syllabus:

Instructor:

Judy Doherty, MPS, PC II

Overview:

This course is great for educators who want to encourage their clients to add more vegetables to their eating patterns in accordance with recommendations from MyPlate and the Dietary Guidelines for Americans. It's also effective for consumers who are looking to improve their eating patterns. Moreover, this course is fantastic for vegetarians and vegans who are looking to make sure 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 it does emphasize the importance of a balanced plant-based eating pattern that is rich in vegetables.

Goals and Objectives:

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

1. Explain the health impact of a variety of 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 a wide variety of 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 quiz, get certificate, all at your leisure

Lesson Outline:

• Lesson 1: Why Vegetables

• Lesson 2: Bulbs, Tubers, Roots

• Lesson 3: Stalks

• Lesson 4: Leaves

• Lesson 5: Flowers

• Lesson 6: Vegetable Fruits

• Lesson 7: Vegetable Seeds, Final Quiz

Introduction to this course and the science of cooking vegetables to perfection:

Why Vegetables?

Did you know that more than 80 percent of the U.S. population does not meet the intake recommendation for dark green vegetables, starchy vegetables, and beans and peas, while more than 90 percent do not meet the recommended intakes for red and orange vegetables?

Get the details on current vegetable consumption in the US and why vegetables are important for a balanced eating pattern in the short video below...

We've divided the vegetables we'll explore in this course based on what part of the plant they are. We'll discuss roots, tubers, stalks, leaves, flowers, fruits, and seeds.

This course has been arranged this way because these groups of plant parts are often cooked similarly.

The parts that are difficult to chop -- like the roots, tubers, and bulbs -- need a longer cooking time that ensures tenderness and palatability. The parts like the leaves, flowers, and fruits are very easy to chop, and they often need a short cooking time that ensures that they will not be mushy. The seeds or legumes need to be soaked and cooked well; some types lend themselves to pressure cooking.

The Importance of a Plant-Based Eating Pattern:

Read these fantastic articles from Jill Weisenberger, MS, RDN, CDE, FAND, CHWC, Hollis Bass, MEd, RD, LD.

• More Plants: For the Health of It!

• Plant-Based Diet: A Quiz

• Meatless Meals for Better Health

Remember Jill's wise words "Plant-based diets are all the rage, and for a good reason! The more wholesome, nutrient-dense plant foods we eat, the our chances of living a life free of chronic disease are greater. To reap the benefits, you do not have to adopt a vegan or even a vegetarian diet. But do be picky. Not all plant-based or vegetarian diets are made up of wholesome foods."

See Lesson 7 for our recipe index to search for recipes for each vegetable or your favorites. Happy cooking!