The Health Benefits of Beans
Suggested CDR Learning Codes: 2010, 2020, 2090
Suggested CDR Performance Indicators: 8.1.1; 8.1.3; 8.1.4
CPE Level 2
CDR Activity Type 740
This continuing education course examines the current evidence relating to beans’ health benefits, nutrient composition, and cooking methods and shares strategies RDs can use to help clients incorporate beans into their diets.
After completing this continuing education course, nutrition professionals should be better able to:
- State the type of nutrients found in beans and explain how soaking and cooking affects them.
- Describe the potential health benefits of beans.
- Evaluate what factors can affect the final cooked product.
- Explain three soaking and cooking methods cooks can use at home.
Lindsey Pine, MS, RDN, CSSD, CLT, is a Los Angeles-based culinary dietitian and owner of TastyBalance Nutrition.
The author has no relevant disclosures to report regarding this program. She has certified that no conflict of interest exists for this program. View our disclosure policy.
- 2.00 CDR