This product is free for FCP members.
This webinar was presented live on June 7, 2023.
A staple food for cultures around the world, potatoes are a high-quality carbohydrate-containing vegetable, supporting nutrient intakes across the lifespan. While potatoes are America’s favorite vegetable, many don’t know that the origin of potatoes dates to ancient civilizations who cultivated the potato around 8,000 to 5,000 BC. Today, potatoes support healthy, culturally diverse eating patterns and provide a solution to building nourishing meals given their accessibility, versatility and nutrition contributions, yet potatoes are often overlooked given persistent misperceptions about their nutrient profile, preparation methods and glycemic impact. Current scientific evidence illustrates that carbohydrate-containing foods should be defined beyond their glycemic index score – the total nutrient package of the food must be considered.
Sponsored by: Potatoes USA
CPE Level: 2
Performance Indicators: 8.5.3, 8.5.4, 13.2.9
- Recognize the historical importance of potatoes and their role as a staple food across many cultural eating patterns.
- Recognize the need for nuance in defining high-quality carbohydrate-containing foods given the diversity within this food category.
- Share unique culinary uses for high-quality carbohydrate foods, such as potatoes, that support healthy, culturally diverse eating patterns.
Franciel Ikeji, MS, RDN, LD
Franciel Ikeji is an experienced Registered and Licensed Dietitian and nutrition educator who has 10+ years of experience in nutrition and food policy, as well as health and nutrition training and professional development. Through her practice, Better Nutrition, Better You she empowers her community with cultural food and nutrition knowledge and strategies, to support healthful and prosperous lives.
Bonnie Johnson, MS, RDN
Bonnie Johnson is a registered dietitian with more than 20 years of experience in the food industry. She calls herself a “Nutrition Translator,” working on translating and delivering credible, science-based information to healthcare professionals and consumers to build trust, respect, and reliability.
Chef RJ Harvey, RDN
A Certified Executive Chef (CEC) and a registered dietitian (RD), Chef RJ Harvey has honed his craft in some of the best kitchens in the country, his primary expertise is in culinary nutrition and recipe development. He utilizes his firm grasp of global flavors, plant forward ingredients, and modern technique to transform the ordinary into the extraordinary. He believes in sustainable, seasonal-produce driven menus that are alive with flavor and nutrition. Taking a "food is the best medicine" approach to cooking, every ingredient is looked upon not only for flavor, texture and aroma but also for nutritional function.
As the Culinary Director for Potatoes USA, Chef Harvey works to strengthen the demand for U.S. potatoes on a global level in all channels through culinary development, potato type education, and brand promotion.