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OUR
GOAL
The
purpose of TexasBeef. info is to provide scientific information on
nutrition and health to health professionals, educators, and consumers.
A program led by our staff Registered Dietician, Stacy Bates, we offer a wide variety of free downloadable brochures and nutrition
information resources which can be utilized by health providers and
educators. Free copies of materials are also available via an online
order form. If we don't have something you are looking for please
contact us. We want to help.
NEW DIETARY GUIDELINES
ENCOURAGE CHOOSING MORE
NUTRIENT-RICH FOODS FOR AMERICANS PLATES
According to the recently released 2010 Dietary Guidelines Americans need more
guidance on how to choose and prepare great-tasting meals that help them to not
only enjoy their foods but to live a healthier lifestyle. Therefore, it is the
perfect time to focus on choosing more nutrient-rich foods for Americans plates.
As current dietary guidelines encourage us to enjoy our foods, but eat smaller
portions—it is now more than ever-- important that we make sure our calories
count! And that the foods we are consuming provide a great source of nutrition
for the calories they contribute.
Eating nutrient-rich includes getting foods from all of the food groups,
including nutrient-rich fruits and vegetables, whole grains, low fat dairy and
lean proteins, like lean beef.
Choose
vibrant, colorful nutrient-rich fruits and vegetables
~New
guidelines encourage making over half of your plate fruits and vegetables.
~Great source
of antioxidant, phyto-chemicals, and great micronutrient package for the small
amount of calories they contribute to the diet.
Select whole
grains for added fiber and nutrition
~New
guidelines suggest choosing whole grains over refined carbohydrates to get more
nutrition from you calories.
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Go LEAN with
proteins, like lean beef, fish, beans and legumes
~Dietary
guidelines encourage us to choose lean proteins like beef and fish to offer
different and equally important nutrients to the American diet. Lean beef is a
leading source of several nutrients including protein, iron and zinc while
cold-water fish, like salmon, are among top sources of omega-3 fatty acids and
vitamin D.
~Lean
proteins, like beef and fish help Americans build a healthy diet and manage
their waistline, as 3 oz serving of lean beef is not only an excellent source of
six nutrients (protein, zinc, vitamin B12, vitamin B6, niacin, and selenium)
and a good source of four nutrients (phosphorous, choline, iron and
riboflavin), lean beef on average provides only 154 calories and 2 grams of
saturated fat per serving.
~Beef often
gets a bad rap, especially when it comes to fat. However there are 29 lean cuts
of beef available and current dietary guidelines show that 90 percent of the
total and saturated fat in the diet comes from foods other than beef, many of
which contain empty calories such as sweets, desserts and snacks. Therefore
choosing lean beef and limiting empty-calorie foods may actually help Americans
reduce the amount of saturated fat in their diet.
Milk and milk products provide an accessible
source of important nutrients,
such as– calcium, potassium, magnesium and more to a healthy
diet
~Dietary
guidance encourages us to aim for consuming at least three servings of milk,
cheese or yogurt daily.
~Cheese is
also a great source of nutrients, and can fit into a low-fat, low sodium healthy
diet. 1.5 ounces of natural cheese contains about the same amount of calcium as
an 8 ounce serving of milk.
~A study
published in the Journal of Child Nutrition & Management found that the addition
of cheese to school lunch menu offerings may help increase the consumption of
fruits, vegetables or whole grains compared to when cheese is not paired with
them; therefore, potentially helping to increase total nutrient intake to
improve diet quality.
Since nutrient-rich foods such contain more nutrients in
fewer calories
they are easier on the waistline than empty calorie
food choices.
By selecting nutrient-rich foods from all of
the food groups, it is easy to create great tasting and satisfying meals based
on individual food preferences and that will support a healthful lifestyle.
Stacy Bates, RD
Texas Beef Council Nutrition Manager
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The
Nutrition Detective: Translating Nutrition Science into Practice Recommendations
Speakers:
Dominik Alexander PhD & Bridget Swinney MS, RD
1.5 CE
Credits
A
thought-provoking, interactive discussion evaluating the role that industry
plays in advancing nutrition science. Hear from a leading expert in the process
of conducting research in an ethical and transparent manner. In addition to a
critical review of the current research related to red meat and cancer.
Presentations Include:
•Weighing the Evidence for Recommendations
•Translating the Science on Red Meat & Cancer
To access click on
PRESENTATIONS in column on left |
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