This page is especially designed with Washington's registered dieticians and health professionals in mind. Offers for materials and education resources are only for these nutrition experts.

Beef Á La Carte

A Publication of the Washington State Beef Commission
Spring 2006

Beef A La Carte is a quarterly newsletter designed specifically for professionals involved with dietetics, cookery, food safety, health education and nutrition counseling. Beef A La Carte is produced by the Washington State Beef Commission. Though designed for professionals, Beef Á La Carte caters to the interests of anyone looking for in-depth beef nutrition information as well as update on beef safety science and ideas for cooking lean with today’s beef.

Cover Story:

Iron & Zinc Help Kids Think

By Guest Author Sue Holbert, R.D., L.D

All parents want certain things for their kids—to be healthy, stand up straight, think and speak clearly, and do well in school. Eating beef can help. How? It’s full of the nutrients that help kids grow healthy, both mentally and physically.

Cognition—the ability to perceive, think and remember—is influenced by many factors, and nutrition is chief among them. Consuming the nutrients necessary to aid cognitive skills is crucial, especially during formative years when the brain and its functions are being developed. Lack of proper nutrients can lead to problems relating to attention and responsiveness, even the basic ability to learn.

Nutrients key to the ability to learn include iron and zinc. Unfortunately, American children are not getting enough of either in their diets. Iron deficiency is the most common nutritional deficiency in America, even though iron is widely available in the food supply. It is estimated that 700,000 American toddlers are iron deficient. Researchers have demonstrated that even mild, short-term deficiencies of nutrients can impair mental and physical performance.

Studies have shown that iron-deficient infants and toddlers generally perform poorly on tests of mental and motor development. These kids also are characterized as being withdrawn, inattentive and lethargic. Additionally, researchers have discovered a connection between school children suffering from iron deficiency and poor performance on IQ and achievement tests.

Zinc has the same story. Zinc deficiency is associated with decreased brain function, related to attention span , learning ability, short-term memory and problem-solving skills. It can also reduce growth potential, decrease immunity and delay sexual maturation in children. It has been demonstrated that school-age children receiving zinc supplements improve recognition, memory, reasoning, psychomotor functions and attention span.

MEAT: The Complete Nutritional Package. So where do parents and children get the nutrients kids need? Animal products such as red meat are a major source of iron and zinc. According to the latest data, foods in the meat group contribute over 16 percent of the iron and 41 percent of the zinc available in the nation’s food supply. For both children and adults, beef has been identified as the third-largest source of iron and the number one source of zinc.

USDA’s recommendation for healthy American’s over the age of two is to consume 5 to 7 ounces of foods from the meat group each day. These foods contain heme iron, which is more readily absorbed than non-heme iron found in plant and dairy products. Because some early weaning foods are iron-fortified, but low in zinc, as introducing beef an early food can help meet the iron and zinc needs of infants over 6-months of age.

Dr. Nancy Krebs, associate professor Department of Pediatrics University of Colorado School of Medicine, has conducted research that shows the high acceptance and nutritional benefits of beef as an early food. Krebs says, “It’s up to parents to present children with good food and make it part of a well-balanced diet,” and “it helps if they see their parents eating it.” Krebs recommends introducing ground beef to toddlers and simple foods such as hamburgers instead of casseroles when introducing new foods. Great ground beef recipes can be found in the brochure Skinny on Ground Beef, order on back!                   

Beef Nutrition Research Update:

Nutrient-Rich Diets Support Children’s Bone Development

Though generally manifested as a disease of older adulthood, osteoporosis is considered to have roots in childhood and adolescence. Bone fractures later in life directly link to an individual’s peak bone mass as well as age-related bone loss. By maximizing peak bone mass, it’s possible to reduce the risk of later bone fractures.

A recent study examined the relationship of children’s dietary intake, height, weight, and level of sedentary activity to their bone mineral content (BMC) and bone mineral density (BMD) in a longitudinal study from ages two month to eight years.

The study determined that energy, calcium, phosphorus, protein, magnesium and zinc positively and significantly correlated with total BMC. Energy, phosphorus, protein and magnesium showed positive and significant correlation with BMD.

Since dietary factors are modifiable, the authors suggest that dietary recommendations for young children should emphasize the consumption of a variety of nutrient-rich foods.

The Washington State Beef Commission has created a Power Plates brochure to help consumers enjoy beef as part of a naturally nutrient-rich diet, contact us for your copy today.

Citation: The relationship of dietary and lifestyle factors to bone mineral indexes in children. Bounds, W, et al. J. Am. Dietetic: May 2005;105:735-741

WSDA & Beef Commission Partner to Promote Healthy Cooking for the Everyday Cook

To launch The Healthy Beef Cookbook in Washington state, the Beef Commission has teamed up with the Washington Dietetic Association to conduct Beef. It’s What’s For Dinner nutrition radio. The radio campaign, launched during National Nutrition Month, includes beef nutrition ads  running in the Seattle-area with messages about beef’s role in a healthy diet. Additionally, several radio stations promoted and sponsored a Healthy Beef Cooking Class in Seattle this April. The cooking class featured recipes from The Healthy Beef Cookbook presented by the author Chef Richard Chamberlain and nutrition tips from a spokesperson from the Washington State Dietetic Association. 

Beef Commission staff have also teamed up with registered dietitians to conduct media interviews promoting the cookbook and local newspaper food editors have received a press kit that included a complimentary copy of the cookbook.  The cookbook was also featured at the WSDA convention tradeshow in Spokane and recipes were featured at several convention meals.

The Healthy Beef Cookbook can be purchased on line at www.wabeef.org.
 

Cook's Collection:

Farmer’s Market Vegetable, Beef & Brown Rice Salad

Makes 4 servings

Ingredients:                                                                     

1 beef top round steak, cut 3/4 inch thick (about 1 lb)        

1 teaspoon olive oil                                                          

2 cups asparagus pieces (2-inch pieces)                               

1 medium yellow squash, cut lengthwise in half, then crosswise into 1/4-inch thick slices

3 cups hot cooked brown rice                                          

1 cup diced, seeded tomatoes                                           

1 cup canned garbanzo beans, rinsed, drained                   

1/4 cup fresh basil, thinly sliced

Marinade:

1/4 cup olive oil

2 tablespoons fresh lemon juice

1 tablespoon minced garlic

1 tablespoon honey

2 teaspoons fresh thyme, chopped

2 teaspoons fresh oregano, chopped

1/8 teaspoon pepper

1/4 teaspoon salt

1. Combine marinade ingredients in small bowl. Place beef steak and 1/4 cup marinade in food-safe plastic bag; turn steak to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight. Reserve remaining marinade in refrigerator for dressing.

2. Remove steak from marinade; discard marinade. Place steak on rack in broiler pan so surface of beef is 2 to 3 inches from heat. Broil 12 to 13 minutes for medium rare doneness, turning once. Remove; keep warm.

3. Heat oil in large nonstick skillet over medium-high heat until hot. Add asparagus and squash; cook and stir 7 to 8 minutes or until tender. Toss with rice, tomatoes, beans, basil, salt and reserved marinade in large bowl.

4. Carve steak into thin slices. Serve over rice salad.

NUTRITION INFORMATION PER SERVING:                                                                               

514 calories; 15 g fat (3 g saturated fat; 8 g monounsaturated fat); 61 mg cholesterol; 593 mg sodium; 60 g carbohydrate; 7.3 g fiber; 36 g protein; 8.6 mg niacin; 1.1 mg vitamin B₆; 1.5 mcg vitamin B₁₂; 5.9 mg iron; 50.8 mcg selenium; 7.0 mg zinc.

This recipe is an excellent source of fiber, protein, niacin, vitamin B₆, vitamin B₁₂, iron, selenium and zinc.
 

Resource Corner

The Washington State Beef Commission, in its commitment to your clients’ education and health is offering a great assortment of new resource materials. Aimed at clients, these resources balance science with fun and include lifestyle and healthy living information as well as science-based nutritional information.

• Nutrient-Rich Meals Pack a Punch For Children This new brochure is based off the MyPyramid for Youth dietary guidelines. Fun nutrition information and two great beef recipes are included along with diet tips and healthy eating advice.

• Eating for 2? is a tear pad designed to answer common pregnancy nutrition questions. It provides information on building energy, boosting vitamin intake, eating smart, including activity, dealing with weight-gain and some great recipes.

For more resources take a look at all our Nutrition Resources page!

IT’S NATURALLY NUTRIENT RICH.