Legumes Presented by: Natalie Figueira, APD
Legumes tick all the boxes, they are tasty, nutritious, cheap and sustainable. The United Nation’s even designated 2016 as the International Year of Pulses.
Despite all this most of us either don’t eat enough of them or avoid them.
People are generally confused about what they are- even the dietary guidelines can’t decide if they are a vegetable or a protein. We are confused about how to cook them and what to cook with them.
In her presentation Natalie gives an overview of the nutritional profile of legumes and current consumption levels. She describes the recommended intake of legumes (½ cup or 100g, 2-3 times a week) based on studies which identify the health benefits of eating these amounts.
Importantly, she gives us great ideas on how to incorporate legumes in our diet including nine tried and true recipes.
Natalie Figueira is an Accredited Practicing Dietitian recently graduating from the University of Wollongong with a Bachelor of Nutrition and Dietetics. She has a keen interest in legume consumption and promotion in Australia after completing an honours research project in collaboration with the Grains and Legumes Nutrition Council. Natalie has an interest in public health nutrition and consumption patterns and trends and looks forward to extending the reach of her research to inspire dietitians and consumers to embrace and incorporate legumes in their daily lives.
To register for the webinar and associated documents including the assessment quiz click here