Lean Beef Important Ingredient for Heart-Healthy Diet

Lean Beef Important Ingredient for Heart-Healthy Diet

Kansas Beef Council takes beef and health information to students in dietetic internship program.

Lean beef can be an important component of a heart-healthy diet and of nutrition in general, but it often gets a bum rap in media circles when eating healthier is the topic of conservation.

Dietetic interns taking part in Kansas Beef Council's beef and media workshops learned about conducting medial interviews, grilling cuts of steak and discussing how to build a healthy diet on camera, and about beef production practices.

The Kansas Beef Council hopes to do something about the misconceptions of the value of beef in a well-balanced diet. One of its most recent efforts involved the hosting of beef and media workshops for students enrolled in the dietetic internship program at the University of Kansas Medical Center in Kansas City. KBC also partnered with the Missouri Beef Industry Council to host the workshops in Columbia, Mo., for dietetic interns at Missouri State University, the University of Missouri, Southeast Missouri State University and the Missouri Department of Health and Senior Services. A total of 47 dietetic interns and several faculty members participated in the daylong workshops.

What the students learned

Student dietitians learned about conducting one-on-one medial interviews and on-air cooking demonstrations from Daren Williams, executive director of communications at the National Cattlemen's Beef Association. Participants practiced their skills through mock interviews about the recently released Beef in an Optimal Lean Diet study and through cooking demonstrations. During the cooking demonstrations, they learned to grill top sirloin steaks and discuss on-camera how to build a healthy diet with beef using the MyPlate model.

Audrey Monroe, KBC Director of Nutrition, talked about the nutrition value of beef, about lean cuts of beef, the role lean beef can plan in a heart-healthy diet, current research about higher-protein diets and other common hot-button nutrition issues.

At the KU Med training, White City rancher Debbie Lyons-Blythe presented information about her ranching operation and answered students' questions about antibiotic use in cattle production, cattle feeding methods and environmental stewardship and resource use.

At the Columbia trainings, students participated in a farm and ranch tour held in conjunction with Midwest Dairy. KBC will continue these dietetic intern events October 16 at Kansas State University in Manhattan.

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