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Team Nutrition Readiness and Retention Training Program Webinar 17: Plant Based Proteins + Live Demo
Child Nutrition Program: - NSLP – National School Lunch Program
- SBP – School Breakfast Program
Resource Topic Category:
Culinary
Team Nutrition Training Grant:
2022
Organization:
Virginia Department of Education
State:
Virginia
Summary:
Target audience: School nutrition directors
Objectives:
1. Explain the health benefits associated with plant-based proteins
2. List different plant-based menu items that can be served in schools
3. Recall student-inspired plant-based menu items
4. Summarize culinary techniques for preparing plant-based proteins
Resources were developed with Culinary Solution Centers, LLC, the K-12 Culinary Team (https://www.chefcyndie.com).
The survey was developed with Virginia Tech.
Contact Info:
Katelynn Stansfield
katelynn.stansfield@doe.virginia.gov