Culinary Demo! Plant-Based Recipes for Your Holiday Table
Culinary Demo! Plant-Based Recipes for Your Holiday Table
Your Price $0.00 - $54.00
| Membership Type | Pricing |
|---|---|
| Member | $0.00 |
| Non-Member | $54.00 |
This program will review research about plant-based diets and discuss health benefits and preventing deficiencies. It will provide practical ideas for satisfying menu options and recipe substitutions.
These ingredient adjustments can aid clients in consuming more legumes, whole grains and vegetables providing beneficial nutrients, while reducing their intake of saturated fat, cholesterol, sodium and added sugar.
This will be demonstrated through the preparation of an appetizer, main course, side dish and dessert appropriate for a fall holiday: kale stuffed mushrooms, stuffed peppers, stir-fried sesame sweet potatoes and apple crisp.
CPEU: 1.00 (Valid Until December 1, 2028)
Learning Objectives
- Explain several health benefits from consuming plant-based/vegetarian diets.
- Use plant-based whole food alternative ingredients for popular Thanksgiving and fall recipes.
- Assist clients with making positive changes in their dietary patterns for improved cardiovascular health.
Performance Indicators
- 9.5.1 Plans and designs nutritionally sound meals, menus and meal plans that promote health and disease management and meet client needs.
- 9.5.2 Develops or modifies recipes, menus, and meals using sensory perception and other food components.
- 9.5.3 Uses a variety of cooking techniques, food preparation methods and production and delivery systems.
Melissa Altman-Traub, MS, RDN, LDN
Melissa Altman-Traub is an Associate Professor of Allied Health at the Community College of Philadelphia and counsels patients via telehealth.
Her background includes clinical nutrition in hospitals, long-term care facilities, dialysis centers, nutrition support, and outpatient nutrition counseling.
Melissa serves as a mentor for the Diversity in Dietetics, RD Mentorship Program, and Black Scholars and International Students Mentorship programs at CCP. She loves to share her plant-based recipes on her food blog.
Melissa holds a B.S. in Nutrition from Pennsylvania State University, completed a dietetic internship at the University of Cincinnati Hospital and earned an M.S. in Health Education at Arcadia University.
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