Lean beef being promoted as the ultimate food

By MINDY POEHL | Central Texas Edition

DR. SHALENE McNEILL TBC Dietitian

March 10, 2005 - Lean beef has been discovered to be the ultimate, nutrient packed food, according to many dietary technicians. In their findings, beef is a nutrient-rich food that benefits people of all ages in maintaining day-to-day and long-term health.

A simple 3 ounce serving of beef is considered an excellent source of protein, zinc, vitamin B12, selenium and phosphorus, including a good source of niacin, vitamin B6, iron and riboflavin.

On March 23-25, the Texas Beef Council is hosting a program called "The Ranch: An Insider's View of the Beef Industry," to inform the state's top registered dietitians about the emerging nutritional research on beef. The event will be held in Amarillo and will showcase beef's strong nutritional profile and today's new food and health trends.

"The main purpose is to provide key dietitian thought leaders a more visual background of the beef industry," said registered dietitian with TBC, Dr. Shalene McNeill. "Because they understand the beef industry, they'll be more confident in recommending beef."

On Wednesday, Burt Rutherford, communications director with the Texas Cattle Feeders Association will speak about beef cattle. Another session called "Naturally Nutrient Rich" is timely because in January the United States Department of Agriculture released the new dietary guidelines that stress eating more nutrient rich foods, "and beef is one of those foods," McNeill said.

Dr. Theresa Nicklas, who helped develop the dietary guidelines, will speak about nutrient rich beef.

Dr. Victor Fulgont, who is designing an index to help people find a new way to think about food, will speak about making that food index.

"He will help answer questions like, 'how many vitamins and minerals do I get with this serving?'" McNeill said. "With beef, you get lots of nutrients for a low amount of calories."

Kathleen Zelman, a nutrition consultant, will conclude the "Naturally Nutrient Rich" section.

"She will make sense of it all for the dietitians because they will have heard lots of scientific facts," McNeill explained. "She will translate that information for them. Beef is leaner than ever before and packed with nutrients."

To conclude Wednesday's meeting, Richard Chamberlain, the chef of award winning restaurants who is writing an approved lean beef cookbook through the American Dietetic Association, will host a cooking session in which he will show attendees how to cook delicious meals.

"This will be something really fun," McNeill said. "All of the participants will develop nutrient rich recipes with beef and learn how to create delicious, healthy meals."

On Thursday, the attendees will have a ranch tour at the JA Ranch, the oldest ranch in the Texas Panhandle. Jay O'Brien, managing partner at the ranch, will give the history of the ranch. Following O'Brien, Dr. Keith Belk, food safety/meat science expert with Colorado State University, will answer technical questions that the dietitians have.

"Theses dietitians have a very technical background and are very credible experts," McNeill said. "This is an audience that the beef industry has put a lot of effort in. We've told them about beef nutrition, but not the whole industry. We want to broaden their scope."

An information session called "Food for Thought: Rethinking the Impact of Vitamins and Mineral on Cognition" will explain the latest science on nutrition. Dr. Harold Sandstead, an expert researcher on zinc and iron, will speak about zinc in the diet.

"People need zinc in their diets to have correct cognitive development," McNeill said. "Beef is a great source of zinc in the diet."

Dr. Katherine Tucker, a nationally recognized expert on vitamins, will speak about B vitamins found in beef that aid in cognitive development.

"The B vitamins help kids and the elderly to stay mentally sharp," said McNeill.

A "Hispanic Market Trends" session will help dietitians to market their services to the hispanic market. And, on Friday, the event will conclude with the food industry "Trend Tracker" that will advise the dietitians on how to have healthier foods at their convenience and the attendees will visit a feed yard.

"This is the first time we've ever done such a thing. We are taking it up to the next level for a select few to speak as a positive spokesperson for the beef industry," McNeill said. "Everyone should go home as happy beef champions."

For more information about the conference, contact the TBC at 512-335-2333 or visit www.txbeef.org.