Contribution of Meat in Diet Flashcards
Meat nutrition guidlines
-no more than 6 ounces cooked of lean meat, poultry, and fish per day
-at least 2 serving fish each week
trim fat off meat and skin off poultry
behavior vs. attitude survey
-behavior is what people say they do
-attitude is what they actually do
findings of the national consumer retail beef study
consumers wanted leaner beef
consumer wanted taste fat but not waste fat
impact of national consumer retail beef study
-move to closer trimmed beef by retailers
-USDA changed grade name from good to select
finding of the national consumer retail beef stud
-retail cuts had overall fat thickness of .11 inch
-retail cuts from primals had overall fat thickness of .14 in
-beef steaks, roasts, and ground beef had less fat than USDA handbook
impact of the national consumer retail beef study
evidence to update nutrient composition of beef retail cuts
taste fat vs. waste fat
taste: intramuscular(marbling)
waste: excessive external/intermuscular fat
window of acceptability
addresses issue of fat and taste
guidelines of the window of acceptability
-min 3% marbling in retail cuts
-further increase of palatability above 5-7% marbling
two types of iron
heme iron: in animals, easily absorbed by the body
nonheme iron: in plants, not easily absorbed by the body
why should meat and vegetables be consumed in tandem
meat helps the body absorb nonheme iron
what blocks iron absorption
coffee
tea
legumes
spinach
animal cut with highest heme iron levels
beef calves liver
T/F the amount of cholesterol you consume plays a large part in blood cholesterol levels
FALSE
how does steric acid effect plasma cholesterol and lipoprotein levels
steric acid proved to be as effective as oleic acid in lowering plasma cholesterol levels when either replaces palmitic acid
