Webinar: The Top 10 Benefits of Pulses: From Lentils and Chickpeas to Dry Peas and Beans

January 27, 2021

Complimentary Webinar Presentation | The Top 10 Benefits of Pulses: From Lentils and Chickpeas to Dry Peas and Beans | Presented by Amy Myrdal Miller, MS, RDN, FAND | Wednesday, January 27, 2021, 2–3 PM EST | Earn 1 CEU Free | Sponsored by USA Dry Pea & Lentil Council and the American Pulse Association

From pulses' robust list of nutritional benefits to their low price point and versatile nature, there are so many great things about pulses that RDs should be keeping in mind for their clients, particularly those looking to up their nutrient intake.

Join Amy Myrdal Miller, MS, RDN, FAND, on Wednesday, January 27, 2021, from 2–3 PM ET, as she provides an all-encompassing overview and helpful information about the many benefits of pulses and how RDs can incorporate them into their practices. Specifically, Amy will address the positive impact pulses have on society: shelf stable and affordable, pulses are a critical ingredient for those experiencing food insecurity, and the high fiber and protein content aids in satiety and prevents hunger. As a sustainable, frost-hardy and drought-resistant crop, pulse crops are helping to lead the way for more sustainable agricultural systems.
 

 

Learning Objectives

After completing this activity nutrition professionals will be better able to:

  1. Cite at least three nutrition and health benefits of pulses.
  2. Discuss budget-friendly benefits of cooking with pulses.
  3. List at least three consumer-friendly tips for cooking with pulses.
  4. Recommend two resources for RDNs and consumers who are seeking more information on pulses.

Additional Information

Suggested CDR Performance Indicators: 
1.3.2, 6.2.5, 8.1.3, 8.4.3
CDR Activity Type: 
171
CPE Level: 
2
Course summary
Available credit: 
  • 1.00 CDR
Course opens: 
01/06/2021
Course expires: 
01/26/2022
Event starts: 
01/27/2021 - 2:00pm
Event ends: 
01/27/2021 - 3:00pm
CE Club cost:
$0.00
CE Club cost:
$0.00
Cost:
$0.00
Rating: 
5

Amy Myrdal MillerAmy Myrdal Miller, MS, RDN, FAND, is an award-winning dietitian, farmer’s daughter, public speaker, author, and president of Farmer’s Daughter® Consulting, Inc., an agriculture, food, and culinary communications firm. Today, she works with a variety of clients across the food system, including seed companies, commodity boards, national brands, non-profit foundations, food start-ups, colleges, and restaurants.

Amy writes a monthly column on foodservice and flavor trends for Produce Business magazine, and she has authored or co-authored ten papers in peer-reviewed journals. Over the past 15 years Amy has presented at more than 200 state, national, and international conferences, including giving the Lenna Frances Cooper Memorial Lecture at FNCE in 2015 and presenting at the world-renowned Aspen Ideas Festival in 2017.

A farmer’s daughter from North Dakota, today Amy and her husband, Scott, live in Carmichael, California.

Amy Myrdal Miller, MS, RDN, FAND, has the following relevant disclosures to report: she is a consultant for American Egg Board/Egg Nutrition Center, Bayer Crop Science, Dole Packaged Foods, LLC, Duda Farm Fresh Foods, Inc., Hinoman USA, HZPC Americas Corp., National Dairy Council, National Resource Center on Nutrition and Aging, Pacific Northwest Canned Pear Service, Produce for Better Health Foundation, and The Culinary Institute of America. She is has received honoraria from the Academy of Nutrition and Dietetics, Beef Checkoff, California Foundation for Agriculture in the Classroom, Dairy Council of California, North American Meat Institute, Phoenix Media Network/Produce Business Magazine, Potatoes USA, and the University of California Davis Honey and Pollination Center. She is a member of the L.E.A.D. Network, Bayer Vegetable Seeds Horticultural Advisory Council, and Texas A&M AgriLife. She certifies that no conflict of interest exists for this program. View our disclosure policy.

 

imageThe USA Dry Pea & Lentil Council and the American Pulse Association represent the dry pea, lentil, bean, and chickpea industry in the United States. Also known as “pulses,” these crops are nutritional powerhouses packed with protein, fiber, and other essential nutrients. Pulses are versatile in all kinds of recipes. As an added benefit, dry peas, lentils, beans, and chickpeas are sustainable crops that benefit the soil and work well in many crop rotations. So, pulses are terrific crops to grow, and to eat! www.usapulses.org

USA Dry Pea & Lentil Council was approved by the CDR to offer 1.0 CPEU for this webinar.

Available Credit

  • 1.00 CDR

Price

CE Club cost:
$0.00
CE Club cost:
$0.00
Cost:
$0.00
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