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 for RNDs/NDTRs.

LEARNING OBJECTIVES

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.

EARNING CEUs
SNA CEUs: 1.0
Key Area 2000: Operations
Key Topic 2400: Purchasing/Procurement
Subtopic 2450: Cooperative Purchasing Groups

CPEUs for RDNs and NDTRs
CPEUs are no longer available on this course due to its age.

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

RESOURCES

• PowerPoint Presentation (PDF)