This product is free for FCP members.
This webinar was presented live on June 30, 2022.
Pulses, sorghum and grain foods are nutrition dynamos that pair with almost any flavor profile and are sure to please everyone at the table. This is particularly relevant when thinking about family meals. Research shows that increasing the frequency of eating family meals improves the family unit and bolsters individual health and wellness. The data also shows that people who frequently cook meals together at home eat healthier and consume fewer calories. And, emerging research shows that the increase in family meal consumption has persisted since the beginning of the pandemic with no signs of slowing down.
As the country moves into a “new normal” and people get back to their loved ones as well as the activities they cherish most, the desire to find and achieve balance is one that is prevalent. Patricia Bannan, MS, RDN, author of From Burnout to Balance, will provide Registered Dietitian Nutritionists with inspiration and tools to encourage and enable their clients, patients, readers and customers to create meals that will please the whole family. Patricia will walk attendees through delicious recipes that feature pulses, sorghum and grains, and bring balance, taste and nutrition to the center of the plate. She will share practical tips and strategies to create delicious meals that will bring all family members to the table.
CPE Level: 2
Performance Indicators: 2.1.3, 6.3.2, 8.1.1
- Cite at least three evidence-based benefits of increasing the frequency of family meals.
- Illustrate how the inclusion of sorghum, pulses, and grain foods fit as part of a healthy diet that may optimize balance.
- List at least three consumer-friendly ways to include sorghum, pulses, grain foods as part of a healthy diet that will enrich family meals.
Patricia Bannan, MS, RDN
Patricia Bannan, MS, RDN, is a nationally recognized registered dietitian nutritionist, healthy cooking expert, and captivating communicator inspiring millions of people to eat and live well. She is known for developing segments for television, writing articles for magazines, and her work as a spokesperson to leading health-minded companies and organizations nationwide. She is the author of From Burnout to Balance: 60+ Healing Recipes and Simple Strategies to Boost Mood, Immunity, Focus, and Sleep (Rodale Books). In addition to her nutrition expertise, Patricia received a professional chef certificate from The New School of Cooking in Los Angeles. She enjoys using her culinary skills to develop recipes, shoot cooking videos, and teach clients how to make healthful changes in their lives starting in the kitchen. She graduated cum laude from the University of Delaware with a Bachelor of Science in nutrition and dietetics and completed her dietetic training at the National Institutes of Health in Bethesda, Maryland. Patricia received a Masters of Science in nutrition communication from the Friedman School of Nutrition Science and Policy at Tufts University in Boston, Massachusetts. When she’s not traveling the world talking about nutrition, you can find Patricia at home in Los Angeles with her husband, children, and labradoodle, Pablo.