meeting legume vegetable requirements with a pulse...mediterranean, vegetarian, and us healthy...

© COPYRIGHT 2017 SCHOOL NUTRITION ASSOCIATION | #ANC17 | ATLANTA, GA© COPYRIGHT 2017 SCHOOL NUTRITION ASSOCIATION | #ANC17 | ATLANTA, GA

Legume Love in School MealsMeeting Legume Vegetable requirements with a pulse

(dry peas, lentils, chickpeas, & beans)

© COPYRIGHT 2017 SCHOOL NUTRITION ASSOCIATION | #ANC17 | ATLANTA, GA

Presenters• Jessie Hunter, MPH, RDN, Director of Domestic Marketing

USA Dry Pea and Lentil Council and the American Pulse Association

• Sharon Palmer, MS, RDN, The Plant-Powered Dietitian Plant-based Expert, Author, Blogger, Editor

• Chef Brenda L. Thompson-Wattles, RDN Culinary Chef and Registered Dietitian, Area Manager at the Boise School District


Dietary Guidelines

Pulses are Unique!

Fit into Vegetable OR Protein

Legume Vegetable Subcategory:1 ½ cups per week for 2000 Calorie diet

Protein ¼ cup = 1 oz. meat equivalent


Pulses in School Meals• Legume Subcategory: “ dry beans & peas” ( legumes)– ½ cup per week• Minimum serving size – 1/8 cup

• Meat Alternate– “Beans and peas (legumes) cooked dry beans and peas may be used to

meet all or part of the meat/meat alternates component.”• 1 oz.-meat-equivalent = ¼ cup cooked beans


Just Add Pulses1/2 cup Habit


Pulse Recipes & Resources

www.cookingwithpulses.org


The Benefits of Putting Pulses on the Menu

Sharon Palmer, RDN, The Plant-Powered Dietitian,Plant-based Expert, Author, Blogger, Editor

Images: Sharon Palmer, RDN


Warning: Food Photos Ahead!

I’ll be sharing some of my favorite photos of pulses


Pulses at the Cornerstone of

Diets Around the Globe

Image: California Dry Beans Advisory


Pulses at the Cornerstone of Healthy, Traditional Diets

• Since beginning of time, humans gathered pulses and later cultivated them for sustenance

• Dating back 11,000 years, found in caves in Thailand and Egyptian tombs

• Pulses: easy to grow, stored for long periods, versatile, becoming part of cultural cuisine around the world

• Part of “The Three Sisters” pre-Columbian agricultural tradition

Image: Three sisters growing in my garden in LA, Sharon Palmer, RDN


Pulses are Part of Traditional, Healthy Diets

• Around the planet, people have rich history of relying on pulses; nearly every culture has some pulse at the core of its diet, for example:– Black-eyed peas from Africa and Asia to US– Black beans of South America– Lima beans of Peru– Mung beans of Southeast Asia– Chickpeas of Tunisia– Cannelloni beans of Italy

Image: Fava, Santorini & Papadummade from pulse flour in India, Sharon Palmer, RDN


Sustainable Pulses

Low Carbon Footprint: one of the lowest of any food group

Drought Tolerant: can grow in harsh environments with lower water use

Natural Fertilizer: enrich the soil through fixing nitrogen, reducing need for fertilizers

Aids Food Security: half of production occurs in developing nations

Increases Crop Diversity: decreasing risks to farmers

Feeding the World: 70% increase in agricultural production by 2050

Economical: 10 cents per servingSource: Food Policy, 2012

Image: Fresh chickpeas, farmers market, Crete, Sharon Palmer, RDN


Pulses in the Dietary Guidelines

• Part of all three healthful eating patterns: Mediterranean, Vegetarian, and US Healthy

• Eat “a variety of vegetables from all of the subgroups—dark green, legumes (beans and peas), starchy and other”

• Low in saturated fat, added sugars, sodium • Subgroup beans and peas: 1 – 2 cups per

week adults• Also in protein group: ¼ cup cooked = 1 ounceSource: Dietary Guidelines, MyPlate

Image: Beans for sale at the Ferry Market, San Francisco, Sharon Palmer, RDN


Classic Pulse Dishes in the Mediterranean

Hummus, falafels, soups, pasta with white beans, bean salads

Italian white bean soup with rustic bread, Sharon Palmer, RDN

Hummus, Sharon Palmer, RDN


Pulses Key in the Vegetarian Diet Pattern

• For decades, a key part of vegetarian diets

• Associated with lower risk of obesity, heart disease, hypertension, and certain types of cancer

• Recommend 6 (1/4 cup) servings per week for 2000 calorie diet (Dietary Guidelines)

Image: Coco black beans for sale at Ojai farmers market, Sharon Palmer, RDN


Classic Pulse Vegetarian Dishes

Veggie-burgers, baked beans, chili, bean soup, tacos, pasta dishes, casseroles, burritos

Image: Hummus Tacos, Sharon Palmer, RDN Image: Provencal Bean Salad, SharonPalmer.com


Key Part of US-Style Healthy Eating Pattern

• Designed for optimal health, based on common foods

• Recommend 1 1/2 cups pulses per week for 2000 calories per day (Dietary Guidelines)

• Common foods similar to vegetarian pattern

Image: Sweet Potato Chili,Bean Ancient Grain Burgers,

Plant-Powered for Life, Sharon Palmer, RDN


Part of Kid-Friendly Healthy Eating Pattern

Veggie-burgers, hummus, tacos, tostadas, burritos, soups, chili, falafels, ethnic foods (Indian, Latin, Asian)

Image: Hummus Sharon Palmer, RDN Image: : Jackfruit Tacos with Black Beans and Quinoa,Sharon Palmer, RDN


Pulse Nutrition Power

• Part of a plant-forward diet, linked with health benefits

• Near perfect food; ½ cup cooked serving on average:– At least 20% DV fiber, folate,

manganese – At least 10% DV protein, potassium,

iron, magnesium, copper– 6-8% DV selenium, zinc– Phytochemicals: alkaloids, flavonoids,

saponins, tannins, phenolic compoundsImage: Local beans for sale, Lodi, California,

Sharon Palmer, RDN


Pulse Health Benefits

Regular consumption linked to a number of health benefits:– Lower blood cholesterol levels– Lower body weight– Higher intakes of dietary fiber– Lower rates of heart disease– Lower rates of hypertension– Lower rates of some types of cancer– Lower rates of diabetes

Image: Rancho Gordo, Heirloom beans, Sharon Palmer, RDN

Source: Journal of the American College of Nutrition, 1994


Include More Pulses in Meal Planning

• Pulses: gluten-free, vegetarian, economical menu alternative

• Include pulses at least a few times/week as replacement for animal proteins

• Offer for Meatless Monday or earth-friendly solution

• Include in all meal occasions, as well as snacking and even desserts

• Use soak, quick soak, and pressure cooking methods for ease in preparation

• Canned & IQF are easy alternatives

Image: Heirloom at Ojai farmers market, Sharon Palmer, RDN


Pulses on the Breakfast Meal Plan

• Bean burritos• Huevos rancheros• Lentil granola• Breakfast tostadas • Breakfast wraps

Image: Breakfast Tostada, Plant-Powered for Life, Sharon Palmer, RDN

Image: English breakfast buffet, with baked beans, mushrooms, baked tomato and porridge, London,

Sharon Palmer, RDN


Pulses on the Lunch Meal Plan

• Sprinkled in green, pasta, and grain salads

• Served in wraps• Falafel sandwiches• Bean or lentil soups• Stews or chili• Veggie bean or lentil burger• Bean tacos or tostadas

Image: Summer Vegetarian Chili, SharonPalmer.com

Image: Farro White Bean Burger, Plant-Powered for Life, Sharon Palmer, RDN


• Bean salads• Baked bean dishes• Bean or lentil loaves or patties• Jambalaya• Beans and rice• Chickpea pancake • Dal with rice• Hummus with Pita• Bean dips with whole grain• Veggie balls

Image: Spicy Black-Eyed Pea Salad, Sharon Palmer, RDN

Pulses on the Lunch Meal Plan

Image: Veggie White Bean Balls, Sharon Palmer, RDN


Baking with Pulses

• Pulse flours in breads, desserts• Blended pulses in baking• Aquafaba (bean liquid) as egg

replacer

Image: Dark Chocolate Cherry Coconut Waffles, SharonPalmer.com

Image: Peanut Butter Chickpea Bars, Sharon Palmer, RDN

Image: Black Bean Brownies, Plant‐Powered for Life, SharonPalmer.com


More Pulse Menu Planning Inspiration

Image: Bean soup, Sharon Palmer, RDNImage: Cranberry Jalapeno

Hummus, Sharon Palmer, RDN

Image: Corn Quinoa Bean Chowder, SharonPalmer.com


Innovations in Pulses

• Pulse in products (i.e., roasted, chips, bars, crackers)

• Hummus everything! (sweet, savory, colorful, spicy, unusual combinations)

• More plant-based eating• Sustainability on the mind• Global flavors become mainstream• Sprouted beans• Pulse pastas• Pulse flours• Green pulses

Images: Sharon Palmer, RDN


ReferencesDietary Guidelines. United States Department of Agriculture. http://www.cnpp.usda.gov/dietary-guidelines.

Hoekstra A. The hidden water resource use behind meat and dairy. American Society of Animal Science. 2012;(2)23-8. http://dx.doi.org/10.2527/af.2012-0038.

Map of Beans. California Dry Beans Advisory. http://www.calbeans.org/wp-content/uploads/2013/10/Map-of-Beans.png. Published October 2013.

MyPlate. United States Department of Agriculture. https://www.choosemyplate.gov/.

Nijdam D, Rood T, Westhoek H. The price of protein: Review of land use and carbon footprints from life cycle assessments of animal food products and their substitutes. Food Policy. 2012;(37)6:760–770. http://dx.doi.org/10.1016/j.foodpol.2012.08.002.

Palmer S. The Plant-Powered Diet: The Lifelong Eating Plan for Achieving Optimal Health, Beginning Today. New York, NY: The Experiment, LLC; 2012.

Geil PB, Anderson JW. Nutrition and Health Implications of Dry Beans: A Review. Journal of the American College of Nutrition. 1994;(13)9:549-58. http://www.ncbi.nlm.nih.gov/pubmed/7706585.


Thank you!

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AFFILIATION OR FINANCIAL DISCLOSURE

• Consultant: USA Dry Pea and Lentil Council & American Pulse Association


Legumes in School MealsChef Brenda, RDN


Legumes at Schools

•Smarter Lunchroom Techniques –Marketing–Plate Waste• Ideas for Adding Pulses to Kid-Friendly Recipes• Legumes on Salad Bars• Legume Cookbook–Taste Testing Process


Smarter Lunchroom Techniques Low Cost to No Cost Solutions

Where do Legumes Fit?


Smarter Legumes

Let’s Make this as exciting as… This!


Smarter Lunchroom Tray Waste


Kid Food Trends

“We don’t give kids enough credit. I love when my daughter can eat the same food as myself. Kids want creativity, but we aren’t giving them a chance or trying to educate their palates.”

- Chef Rob Corliss (Flavor and The Menu – Healthy Meets Delicious)


Trends• Ideas for adding pulses to kid-friendly recipes– What is popular?• Hot Sauce• Sweet and Spicy

– What restaurants are they eating at? What do they eat there?• Rice Bowls• Pizza• Gourmet Hamburgers• Quesadillas and Wraps

– What do they eat at home?• Speed Scratch• Processed


Salad Bars at Schools• Great Way to Introduce a Variety of Legumes


Idaho Grown Legumes Chef Recipes for Child Nutrition Programs

http://www.sde.idaho.gov/cnp/hne/files/chef-recipes/legumes/Idaho-Grown-Legume-Cookbook-Web.pdf


Taste TestsWhat do Your Customers Want?


Three Bean Sriracha Chili


Three Bean Sriracha Chili Taste Tests


Taste Tests


AFFILIATION OR FINANCIAL DISCLOSURE

• Consultant: USA Dry Pea and Lentil Council & American Pulse Association


PROFESSIONAL STANDARDS CODE

• This session provides one (1) CEU– Key Areas:• General Nutrition 1310- Increase knowledge of nutrition benefits of pulse

including how they fit within healthy eating patterns and NSLP requirements.• Culinary Skills 2130- Learn about global culinary trends and how incorporate

into school meal planning.• Communications and Marketing 4160 – Create an environment that engages

students to select and consume healthy foods with minimum waste, including Smarter Lunchroom techniques.

meeting legume vegetable requirements with a pulse...mediterranean, vegetarian, and us healthy...

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