Skip to main content
Item(s) Added to Cart

0 item(s) Subtotal $0,00

Login/Register to Checkout View Cart

FCP Tastings Newsletter Spring 2024: Enhancing Food Experiences with Frequent Use of Legumes, Herbs and Spices in Meal Planning: Essential Cross-Cultural Culinary Messages for Improved Health Outcomes

FCP Tastings Newsletter

FCP Tastings Newsletter Spring 2024: Enhancing Food Experiences with Frequent Use of Legumes, Herbs and Spices in Meal Planning: Essential Cross-Cultural Culinary Messages for Improved Health Outcomes

Your Price $0.00 - $54.00

Membership Type Pricing
Member $24.00
Non-Member $54.00
DPG46 Food and Culinary Professionals (FCP) - Member $0.00
DPG46 Food and Culinary Professionals (FCP) - Retired $0.00
DPG46 Food and Culinary Professionals (FCP) - Student $0.00

This article provides information on the definition and history of legumes, nutritional attributes of legumes and dietary recommendations, and culinary uses of legumes. It also addresses the definition and history of culinary herbs and spices, as well as nutritional attributes and culinary uses of herbs and spices. The article concludes with information about cultural awareness and cultural humility in cross cultural culinary communications.

Product Publish Details

Release Date: March 21, 2024

SKU: NSCFCPEFEFLHSMP0424

CPE Level: 2

CPEU: 1.00 (Valid Until March 21, 2027)

Learning Objectives

  • Describe strategies to increase positive perception of legumes as an accepted food ingredient and ways to implement them into menu planning across cultures.
  • Evaluate the nutritional qualities of dietary legume consumption and the concomitant reduced risk for chronic diseases.
  • Summarize how the use of herbs and spices in cooking can enrich the overall food experience through enhanced nutrition and flavor profiles.
  • Illustrate the importance of effective cross-cultural communication skills for registered dietitian nutritionists to assist individuals, families, and groups develop positive food.

Performance Indicators

  • 12.1.1 Advocates for and promotes food and nutrition programs and resources to address issues of food insecurity, nutritional health and overall health and wellness.
  • 7.2.2 Develops and provides education on safe food handling and sustainable practice to prevent and minimize contamination.
  • 8.1.1 Interprets and applies evidence-based literature and standards for determining nutritional needs of target audiences.

Check Out Our Current Sales

From seasonal specials celebrating commemorative events and awareness campaigns to sales on soon-to-expire CPE activities and book titles for which new editions are just around the corner, don't miss this opportunity to grab cutting-edge resources at discounted prices.

See Products