Open the Possibilities: Lifting the Lid on Protein Quality and Flavor of Canned Beans

This product is free for FCP members.

This webinar was presented live on March 13, 2021.

According to a recent survey, more than one-third of Americans say they are trying to eat more plants or already follow a plant-based diet.  Given their health benefits, versatility and delicious flavor, canned beans bring great taste and convenience to plant-based diets, making it easier than ever for consumers to add more plant protein to their diets.  With this increased consumption and interest in plant-based diets, more and more consumers have questions about quality and the best ways to incorporate them into their diets.  This webinar will examine the benefits and evidence-based research regarding the protein quality, digestibility and scoring of canned beans as part of a healthy diet.  Sharon Palmer, MSFS, RDN, The Plant-Powered Dietitian, will share the importance of beans and their place in the diet throughout history, years of evidence-based research on plant protein quality and digestibility and how they fit into the recommendations in the 2020 Dietary Guidelines for Americans. Finally, she will share delicious strategies on how to add more canned beans to meals and snacks every day.

CPEU: 1.0
CPE Level: 2
Performance Indicators: 6.2.5, 8.1.2, 8.4.1, 8.4.5

Learning Objectives

1. Cite at least three nutrition and health benefits of canned beans
2. Discuss the protein quality and scoring characteristics of canned beans
3. Discuss how canned beans fit into the 2020 Dietary Guidelines for Americans recommendations
4. List at least three consumer-friendly strategies for including canned beans in meals and snacks

Speaker

Sharon Palmer, MSFS, RDN

Known as The Plant-Powered Dietitian, Sharon has established an award-winning career in the field of plant-based nutrition and sustainability. One of the most widely recognized registered dietitians in the world, Sharon is an accomplished writer, editor, blogger, author, speaker, professor, advisor, and media expert. In particular, she has gained recognition for her expertise in plant-based nutrition and sustainability. Sharon has authored over 1000 articles in a variety of publications, including Better Homes and Gardens, Oprah Magazine, and LA Times. Her book The Plant-Powered Diet: The Lifelong Eating Plan for Achieving Optimal Health, Beginning Today (The Experiment, July 2012) was a critical success, which was followed by her second book Plant-Powered for Life: Eat Your Way to Lasting Health with 52 Simple Steps & 125 Delicious Recipes in July 2014. Her latest book, California Vegan: Inspiration and Recipes from the People and Places of the Golden State, will be published on March 1, 2021. And she’s currently working on her fourth book on plant-based eating due for publication in 2022. Sharon also has contributed to several book chapters on nutrition and sustainability. She serves as the nutrition editor for Today’s Dietitian, associate faculty in the MS of Sustainable Food Systems Program at Prescott College, judge for the James Beard Journalism Awards, nutrition consultant for several organizations such as AICR and Oldways, and co-founder of Food and Planet. Sharon presents frequently at conferences, and is a weekly contributing nutrition expert in the media, including print, online, radio, podcasts, television, social media, videos, and film. Sharon enjoys organizing farm and sustainability tours across the world, including her collaboration on her Italian Alps Sustainability Food Tour. Sharon recently completed her Master of Science in Sustainable Food Systems from Green Mountain College in Vermont. And she still has time to blog every day for her popular online community (400 K members strong and growing) at The Plant-Powered Dietitian. Living in the sustainability mecca of Ojai, California with her husband and two dogs, Sharon enjoys tending to her own organic garden, visiting the local farmers market, volunteering in local environmental organizations, and cooking for friends and family.