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 include plenty of vegetables so they are rich in nutrients, and it's also fun for omnivores who are simply looking to add more vegetables 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. The first start is understanding how to purchase and prepare them! 

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.

The purpose of this class is to help everyone enjoy preparing and eating more vegetables. 

Instructor:

Chef Judy Doherty, PC II, AOS, BS

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:

• 22 narrated lectures and videos
• Easy to understand instruction
• 2 hours and 21 minutes of lecture and video instruction split into 7 easy lessons

7 Lessons:

1. Lesson 1: Why Vegetables
2. Lesson 2: Bulbs, Tubers, Roots
3. Lesson 3: Stalks
4. Lesson 4: Leaves
5. Lesson 5: Flowers
6. Lesson 6: Vegetable Fruits
7. Lesson 7: Vegetable Seeds

Note: This course is offered on foodandhealth.com as a 18 hour CPE course. The difference between the online course and this DVD is that the DVD does not offer the CPE hours. You can play it for yourself, an audience, or your staff for inservice training. 

Audience: Most of the instructional lectures are great for professionals while the cooking demonstrations can be great for professionals and consumers. Use the lectures and videos to gain knowledge about vegetables, flavor profiles, cooking methods based on plant parts, cell structures, and colors. Use the videos for fun cooking demonstrations to show to everyone. This DVD will instill confidence and important culinary skills so that vegetables are cooked perfectly and taste great!