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.
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 one of four in a series to help practitioners learn how to help individuals learn the health benefits of the 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 for your own application.
Chef Judy Doherty, BS, PCII
Goals and Objectives:
Upon completion of this course, the educator will be able to...
- 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.
- Describe the flavors of and culinary uses for said vegetables, sharing ways to make it easier to select, store, prepare, and eat each one.
- Be able to prepare a wide variety of recipes that feature vegetables for presentations, cooking demonstrations, and counseling sessions.
- Discuss practical ways for their audience to increase their consumption of vegetables, exploring kitchen hacks and meal planning tips.
- Share recipes, infographics, handouts, and videos about vegetables with their clients.
- 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 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
This course is also for sale as a DVD in our store with all of the lectures and videos but without the CPE credit.
Stephanie Ronco has been editing in a professional capacity for the past 10 years. In addition to her work as an editor, Ronco has also served as a ghostwriter and writing tutor. A voracious reader, Ronco loves watching language evolve and change. When she’s not delving into her latest project, Ronco can be found teaching acting classes, performing in community theater, or sailing with her husband.