This product is free for Food and Culinary Professionals DPG members.
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.
CPE Level: 2
CPEU: 1.0 (valid until 3/21/2027)
Performance Indicators:
- 7.2.2, 8.1.1, 8.5.2, 8.5.2, 8.5.3, 8.5.4, 12.1.1
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
