Protein is one of the five components required by the USDA in a reimbursable meal. This component is commonly filled by an animal protein like meat, dairy or eggs. However, plant proteins – such as beans, nuts, and tofu – are often healthier and more environmentally sustainable choice. In this course, we’ll learn how plant proteins benefit overall health, dive into the Plant Forward Continuum, address vegetarian and vegan cooking, and look at some of the nationwide trends towards plant-based eating. Additionally, students will learn about the financial benefits of meatless meals, how to alter recipes and menus to include plant proteins, and how to market these new entrees to students.
To enroll yourself, simply add the course to your cart and check out.
By the end of this course, participants will be able to:
- Understand the health, environmental and financial benefits of consuming more plant-based protein.
- Identify the difference between vegetarian and vegan foods.
- Understand how to alter an animal protein-based recipe to a partially or fully plant-based recipe, all while maintaining a palatable and USDA creditable entrée.
- Identify plant-based proteins that are reimbursable under the NSLP.
- Market plant-based meals to students.
- Use a menu cycle to incorporate more plant-based meals throughout the school year.