Let’s Hear it for Legumes! - School Nutrition8)/2...Let’s Hear it for Legumes! Christanne Smith...

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www.johnstalkerinstitute.org Let’s Hear it for Legumes! Christanne Smith Harrison, MPH, RD John C. Stalker Institute of Food and Nutrition December 5, 2012

Transcript of Let’s Hear it for Legumes! - School Nutrition8)/2...Let’s Hear it for Legumes! Christanne Smith...

Page 1: Let’s Hear it for Legumes! - School Nutrition8)/2...Let’s Hear it for Legumes! Christanne Smith Harrison, MPH, RD ... beans and peas are actually dry beans and peas that have been

www.johnstalkerinstitute.org

Let’s Hear it for Legumes!

Christanne Smith Harrison, MPH, RD

John C. Stalker Institute of Food and Nutrition

December 5, 2012

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Legumes: A Mixed Perception

Use of Legumes

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Legume History

Use of Legumes

• Southeast Asia (11,000 BC): soy beans

• Mediterranean (6000 BC): lentils and chickpeas (the most widely consumed legume in the world)

• New World (6000 BC): lima, common bean (kidney, cannellini, etc)

• Northern Africa and Southwest Asia: broad beans (fava bean)

FreeDigitalPhotos.net

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Importance of Legumes throughout History

Use of Legumes

• Trade: some areas used as money, traded throughout the world

• Storage: long shelf-life

• Nutrition: good source of protein, becomes a complete protein with an addition of grain

• Agriculture: only plant that puts nitrogen back into the soil

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Popular Regional Bean and Pea Dishes

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Dry Bean Consumption in the US

Use of Legumes

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Use of Legumes Lowest income consumed the most pinto beans and lima beans Highest income consumed the most garbanzo bean and black beans

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Use of Legumes

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Know your Customer

Use of Legumes

Young people are more open to suggestion when it comes to the type of food they eat.

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Dry Bean Production in the U.S.

Types of Beans Produced

• Pinto--42 percent

• Navy (pea)--17 percent

• Black--11 percent

• Great Northern--5 percent

• Garbanzo (large chickpeas)--5 percent

State Bean Production • North Dakota--38 percent

• Michigan--14 percent

• Nebraska--11 percent

• Minnesota--10 percent

• Idaho--7 percent

• California--4 percent

• Washington--4 percent

• Colorado--3 percent

Use of Legumes

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Health Benefits of Legumes

Use of Legumes

• Weight Management: low calories and low glycemic index

• Heart Health: high in fiber, especially soluble fiber (helps lower cholesterol) AND contain no cholesterol and virtually fat free, low in sodium

• Cancer: folate and fiber help lower the risk of some types of cancer (colorectal, pancreatic)

• Protein: excellent source of plant protein that is low in fat and sugar

• Nutrients: provides iron, potassium, folate, and zinc

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Economic Benefits of Legumes

Use of Legumes

• Cost: least expensive protein source: most protein per dollar

• Edible portion: Contains 90% solids (other meat contains 60-70%)

• Storage: Easy to store

• Versatile: takes variety of flavor, extends more expensive proteins

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USDA Dry Beans and Peas

Use of Legumes

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Use of Legumes

Dry refers to the bean being harvested dry, not

to the purchase form of the bean. Many canned

beans and peas are actually dry beans and peas

that have been cooked and canned, and are

therefore acceptable. Any fresh or frozen bean

or pea does not qualify.

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NOT Considered Dry Beans or Peas

Use of Legumes

• Bean sprouts • Green beans • Fresh soy beans (edamame) • Wax beans • Green peas • Sugar snap peas • Fresh lima beans • Frozen baby lima beans • Pigeon peas • Field peas

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USDA Meal Pattern

• Mature dry beans and peas are creditable in food-based menu planning as either a vegetable or meat/meat alternate component, but not as both components in the same meal.

• A school may offer two distinct servings of beans/peas (legumes) in one meal. For example, legumes may be offered as part of a salad (vegetable component) and as part of chili/bean soup (meat/meat alternate component).

Use of Legumes

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Meat/Meat Alternate

Use of Legumes

• A ¼ cup of cooked beans equals one ounce of the Meat/Meat Alternate requirement. If with liquid, there should be more than ¼ cup of beans and liquid. The liquid does not count as beans.

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Use of Legumes

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Vegetable

Use of Legumes

• Beans/Peas (Legumes) vegetable subgroup requires ½ cup serving per week.

• Schools can break up the subgroup requirement across the week provided the week’s menu as a whole meets the full subgroup requirements, AND each day the school offers the full daily vegetable minimum.

• The minimum creditable serving size for a fruit or a vegetable is ⅛ cup.

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Use of Legumes

• A daily salad bar line that offers multiple vegetable subgroups every day may be used as a way to meet the weekly vegetable subgroup requirement if the salad bar is available to all children each day and offers all of the required weekly subgroups over the course of the week.

*USDA Salad Bars in the National School Lunch Program Memo, http://www.fns.usda.gov/cnd/governance/Policy-Memos/2011/SP02-2011osr.pdf

http://www.fns.usda.gov/cnd/governance/Policy-Memos/2011/SP02-2011osr.pdf
http://www.fns.usda.gov/cnd/governance/Policy-Memos/2011/SP02-2011osr.pdf
http://www.fns.usda.gov/cnd/governance/Policy-Memos/2011/SP02-2011osr.pdf
http://www.fns.usda.gov/cnd/governance/Policy-Memos/2011/SP02-2011osr.pdf
http://www.fns.usda.gov/cnd/governance/Policy-Memos/2011/SP02-2011osr.pdf
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Use of Legumes

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Use of Legumes

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Perceptions that Prevent Legume Use

Use of Legumes

• Produces gas

• Difficult and time consuming to prepare

• Poor student acceptability

• Considered a low-income food

• Not sure how to incorporate legumes into the current menu

• Not enough time to try new recipes and do taste testing

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Decreasing Gas

Use of Legumes

• Eat legumes more often

• Drain and rinse canned beans

• Soak beans a minimum of 3 hours (8-12 is better). Change soaking and cooking water 2-3 times.

• Sprout beans by soaking them 2-3 days, changing the water frequently

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Preparing Dry Beans

Use of Legumes

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Use of Legumes

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Dry Beans

Red Beans: used in bean burritos, bean tostadas, nachos frijoles, soups, salad bar choice, marinated salads, and main dishes or side dishes such as vegetarian beans or baked beans • pinto

• pink beans

• light red kidney

• dark red kidney

• red beans

• pea beans

• black beans

White beans: used in soups, salads, salad bar choice, or served as a vegetable

• navy

• small white

• great northern

• cannellini (white kidney bean)

• garbanzo (chickpeas)

Use of Legumes

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Peas and Lentils

Peas are round: used in side dishes, salads, casseroles,

and soups

• black-eyed peas

• split peas

Lentils are flat disks : used in soups and salad

• green

• red

• yellow

• black

Use of Legumes

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Tips for Preparing Dry Beans and Peas

• Do not add soda because it destroys thiamin

• Be careful with acidic ingredients like tomatoes, molasses, brown sugar, and ketchup

Use of Legumes

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Dry Beans: Quick Soak

Use of Legumes

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Dry Beans: Overnight Soak

Use of Legumes

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Canned Beans

Use of Legumes

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Quality Score Card

Use of Legumes

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Sodium Reduction

Use of Legumes

• Decreased 36% by draining

• Decreased 41% by draining and rinsing

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Lentils

Use of Legumes

• Quick cooking 10 minutes – 1 hour

• Similar protein, fiber, and other nutrients as dry beans and peas

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Popular Choices in Schools

Use of Legumes

Pinto bean and cheese quesadilla

Baked beans

Refried beans and cheese

Black bean and corn salsa

Black eyed peas

Meatless chili

Bean burrito

Cuban black beans Tortilla soup

Black bean soup

Spinach dahl with red lentils

Hummus Beans in pasta dishes

Navy bean soup

Red beans and rice

Breakfast burritos

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Recipe Resources

Use of Legumes

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Use of Legumes

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Use of Legumes

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More Legumes in School Meals!

Use of Legumes

• Consider dishes you already serve

• Share recipe ideas

• Make/read comments on recipe resources

• Look to ethnic foods

• Use as an extender in entrees (lasagna, sloppy joes, etc.)

• Use on your salad bar

• Puree for dips or to thicken soups

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Marketing Your Legumes

Use of Legumes

• Use eye-catching and mouth watering names in your menus such as: Rockin’ Red Beans and Rice, Hearty Black Bean Chili, or Hip Hummus

• Create visual appeal with line placement and presentation

• Use theme days, like Meatless Monday or Ethnic/Cultural Celebrations

• Classroom Connection

• Keep trying!

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Resources

Use of Legumes

• National Food Service Management Institute. Culinary Techniques for Healthy School Meals: Preparing Dry Beans and Peas. http://www.nfsmi.org/ResourceOverview.aspx?ID=292

• USDA, Team Nutrition. Food Buying Guide for Child Nutrition Programs. http://teamnutrition.usda.gov/resources/foodbuyingguide.html

• USDA, Team Nutrition. Menu Planning: Beans. http://healthymeals.nal.usda.gov/menu-planning/beans

• USDA, Team Nutrition. Recipes for Healthy Kids. http://www.teamnutrition.usda.gov/Resources/r4hk_schools.html

http://www.nfsmi.org/ResourceOverview.aspx?ID=292
http://teamnutrition.usda.gov/resources/foodbuyingguide.html
http://teamnutrition.usda.gov/resources/foodbuyingguide.html
http://healthymeals.nal.usda.gov/menu-planning/beans
http://healthymeals.nal.usda.gov/menu-planning/beans
http://healthymeals.nal.usda.gov/menu-planning/beans
http://www.teamnutrition.usda.gov/Resources/r4hk_schools.html
http://www.teamnutrition.usda.gov/Resources/r4hk_schools.html
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