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Powering School Meals with U.S.-Grown Pulses

February 12, 2020

This webinar will showcase creative, kid-approved ways to serve pulses – chickpeas, dry peas, beans and lentils – in school meals. Pulses help to meet the National School Lunch Program regulations for serving beans and legumes, as well as meet the eating styles of all students, including vegetarian and vegan. School meal expert, Dayle Hayes, MS, RD, will share insights on the culinary, nutrition and financial benefits of serving pulses in schools. The webinar will feature local school foodservice directors, who will share smart tips for introducing new pulse-based recipes to students of all ages.

Successful completion of the webinar and quiz is awarded 1 SNA CEU or 1 CPEU for RNDs/NDTRs.

  1. Recognize at least 3 benefits of serving pulses in school meals from a nutrition, culinary and administrative perspective.
  2. Describe at least 3 strategies to increase student acceptance of pulses in their own school district.
  3. Identify new opportunities for menuing pulses.
SNA CEUs: 1.0
Key Area 2000: Operations
Key Topic 2400: Purchasing/Procurement
Subtopic 2450: Cooperative Purchasing Groups

CPEUs for RDNs and NDTRs
Activity Number: 153604

Suggested Performance Indicators
8.1.1 Interprets and applies evidence-based comparative standards for determining nutritional needs.
8.1.2 Applies knowledge of food and nutrition as well as the biological, physical and social sciences in practice.
8.1.3 Integrates knowledge of macronutrients and micronutrients for absorption, digestion and metabolism throughout the life span in practice.

Suggested Learning Need Codes
  • 8110: School foodservice
CPEUs: 1.00
CPE Level: 
SNA CDR Provider Number: AM007

Please note that you have the option to submit an evaluation on the quality of this conference directly to the Commission of Dietetic Registration. Email contact:

SNA CEUs and CPEUs are awarded after the successful completion of the post webinar quiz.

  • PowerPoint Presentation (PDF)