Description

Indian cuisine is celebrated for its bold flavors, colorful dishes, and emphasis on plant-based ingredients, making it a great addition to your CACFP menus. By incorporating culturally diverse and veggie-forward recipes, you can offer nutritious, appealing meals while fostering a sense of inclusion and appreciation for global food traditions. Get introduced to the basics of Indian cooking, explore popular plant-based dishes, and provide practical ideas for incorporating them into CACFP menus.

1. Learn veggie-forward Indian recipes that meet CACFP meal pattern requirements.

2. Understand the importance of culturally inclusive menus in child and adult care settings.

3. Gain practical tips and inspiration for adding global flavors to your programs in a nutritious and approachable way.

Earn 1.0 CEUs for attending this Zoom webinar.

Presented by:
Ripsinder Arora, MS, RD, LD
Clinical Dietitian
UT Health San Antonio MD Anderson Cancer Center

Ripsinder Arora, MS, RD, LD is a registered clinical dietitian at Mays Cancer Center, home to UT Health San Antonio MD Anderson Cancer Center. She holds a Bachelor of Science degree in Home Science and a Master of Science degree in Home Science in Food and Nutrition from Kurukshetra University. Ripsinder also received a Master of Science degree in Human Nutrition from Texas State University.

She has worked in pediatric inpatient and renal outpatient clinical settings. Arora was born and raised in India.

This webinar offers real-time, live captions that are available in Spanish and 34 other languages.