Health & Nutrition Archives - Page 3 of 3

To prove beef’s role in a healthy diet, the Beef Checkoff is actively involved in human nutrition research to understand and communicate science-based information that supports beef consumption. One recent research finding is currently generating a buzz within the nutrition community – “Babies should eat meat, like beef.”

A growing body of scientific evidence illustrates the beneficial role of beef’s nutrients for physical and cognitive development in a child’s early years. Also, for the first time ever, the 2020-2025 Dietary Guidelines for Americans committee addressed the need to provide authoritative guidance regarding nutrition recommendations for children from birth to 24 months of age. Specifically, the committee recommended animal-sourced foods, such as beef, as a foundational food to support healthy growth for infants and toddlers.

To increase awareness of the scientific evidence supporting beef as a first food for infants amongst health professionals and researchers, the National Cattlemen’s Beef Association (NCBA), a contractor to the Beef Checkoff, hosted a virtual event this past fall. “Eating in the Early Years E-Vent: An Immersive Virtual Experience on Beef’s Role in Early Childhood Nutrition” highlighted the importance and value of nutrition, health and feeding in the first 24 months of life. Leading child nutrition and feeding experts, internationally recognized nutrition researchers, healthcare specialists, childcare professionals and government agency nutrition representatives all tuned in to learn more about beef.

This learning experience was initially planned as an in-person event for just 30 healthcare professionals. However, after it went virtual, more than 1,275 health professionals were able to attend and learn the science behind recommending beef as a first food. The E-Vent featured live educational sessions focused on nutrition recommendations for infants and toddlers, panel discussions with leading nutrition and feeding experts and shareable social media illustrations highlighting key takeaways from each session.

Overall, at least 80 percent of respondents said the sessions’ value and quality were excellent/above average.

This event strengthened science-based advocacy among nutrition researchers, pediatricians and credentialed nutrition influencers, increasing the likelihood that they would recommend beef consumption during infancy and early childhood. The Beef Checkoff also hopes to inspire new research that supports beef consumption due to this event.

Childhood nutrition is a popular topic amongst parents and health experts, and the Beef Checkoff will continue to raise awareness about the importance of eating beef in the early years.

Visit the Eating in the Early Years E-Vent home page for more information about the event and educational resources.

Eating in the Early Years Highlight Reel

Chefs and restauranteurs can have a significant impact on the beef industry’s success. Those who choose beef can develop new beef recipes that support beef demand, and they often act as beef advocates and representatives. They’re committed to delivering the high-quality beef their customers love – that’s why it’s essential they’re educated and confident in today’s beef production practices.

The Checkoff-funded Beef. It’s What’s For Dinner. brand, managed by the National Cattlemen’s Beef Association (NCBA) in partnership with Chef’s Roll, a global culinary community, developed a unique and new video series to bring beef producers and chefs together. This video series takes chefs directly to the ranch, teaching them about cattle’s lifecycle and the process from pasture to plate. These chefs get a first-hand look at the care producers who follow the Checkoff-funded Beef Quality Assurance program put into producing high-quality beef. This series then shows the producers’ experiences as they tour the chefs’ restaurants to see how some of their most popular and complex beef dishes are made.

The three videos were shared with the Chef’s Roll culinary community through multiple social and digital channels, with their Instagram posts reaching nearly 800,000 culinary professionals. Through this video effort, thousands of chefs across the country are now enlightened on environmental stewardship, cattle handling techniques, quality control and animal welfare priorities. Watch as producers and chefs work together to deliver high-quality beef.

Executive Chef Ryan Clark of Casino Del Sol and Santa Fe Ranch Manager Dean Fish

Executive Chef Kathryn Mathis of BackdoorBBQ and feedyard manager Tom Fanning

Executive Chef Mark Keiser of Oak Steakhouse and 3rd generation cow-calf owner & farmer Kristy Arnold

The Beef Checkoff’s efforts to position prepared beef as a nutritious option for any lifestyle.

“Processed” or “prepared” – both words describe ready-to-eat or ready-to-cook meats like hot dogs, beef jerky, deli meats and more, but which term sounds more appealing and resonates more positively with consumers?

According to research conducted by the North American Meat Institute (NAMI), a contractor to the Beef Checkoff, “prepared” is by far the winning synonym. Consumers have a positive association with prepared meats, and 78 percent of those surveyed specifically say they would be more likely to purchase prepared meats over processed meats, and 71 percent say prepared meats are more healthful than processed meats.

This research was key for NAMI to determine the proper course of action to promote and strengthen prepared beef’s benefits. Numerous studies and the Dietary Guidelines for Americans affirm that prepared beef can be part of a healthy, balanced diet. These products provide consumers with a convenient and balanced dietary source of proteins, vitamins and minerals.

Through influencer relations, entertaining promotional campaigns and product innovation, NAMI advances prepared beef and changes the way consumers talk about these products.

Working with health professionals: NAMI works with registered dietitians, nutritionists and nurses who affirm and advocate prepared beef’s role in a balanced diet to their patients and clients.
Executing engaging campaigns: Promotional campaigns like hotdogs being the #PerfectZoomFood, National Deli Meat Month and #WeinerWednesday on TikTok are delivered in a light-hearted and entertaining manner to attract any consumer. In fiscal year 2021, NAMI will be working heavily with food influencers and chefs to implement a new #BeBeefPrepared campaign.
Creating new beef products: Products like Beefshi, an innovative sushi-style concept that uses prepared beef, encourage consumers to use prepared beef in innovative ways.
The Beef Checkoff educates not only consumers and influencers about prepared beef but also the scientific community. NAMI may be front and center with its promotional efforts, but the Foundation for Meat and Poultry Research and Education (FMPRE), a contractor to the Beef Checkoff, leads the research in beef processing and communicates its findings to the scientific community.

In further prepared beef nutrition research, FMPRE has a number of priorities. First, it wants to establish a risk-benefit analysis on the consumption of further processed beef as a component of a healthy lifestyle. FMPRE will also prepare comprehensive white papers to assess what is currently known about processed beef consumption and identify any potential data gaps on the mechanistic development of cancer in humans for processed beef components. Finally, the foundation will conduct menu modeling that demonstrates the role of further processed beef in the healthy dietary patterns identified in the 2020 to 2025 Dietary Guidelines.

One specific FMPRE white paper, A Guide to Meat Processing for the Nutrition Community, serves as a guide for nutrition experts and the scientific community. This white paper assesses how meat is processed, common categories of processed meats and their characteristics, the meaning of different labeling claims and an overview of the nutritional benefits of meat consumption and public health implications.

In fiscal year 2021, FMPRE is soliciting and reviewing at least 15 different technical proposals on beef research. The foundation can directly apply research outcomes to help create a safer product and demonstrate how prepared products are safe, nutritious and fit in a healthy diet. Learn more about FMPRE’s research efforts here.

Whether it be communicating to consumers or the scientific community, the Beef Checkoff’s prepared beef research and promotion help position beef as a whole, the number one protein of choice.

Every five years, the U.S. Department of Agriculture (USDA) and Health and Human Services (HHS) work together to update and release the Dietary Guidelines for Americans (Dietary Guidelines.) Each edition of the Dietary Guidelines reflects the most current nutritional science and advises consumers on what to eat and drink for better health and reduced risk of chronic disease. The 2020 to 2025 Dietary Guidelines for Americans Advisory Committee (DGAC) is comprised of 20 health and nutrition experts who are responsible for developing the recommendations for the USDA and HHS. The Dietary Guidelines provide a roadmap for healthy eating and serve as the foundation for federal nutrition programs; school, military, hospital and nursing home menus, and many other expert nutrition recommendations.

Because the Dietary Guidelines has a significant influence on consumer eating habits, the Beef Checkoff works diligently to ensure beef is well represented in this publication. For the most recent edition, the National Cattlemen’s Beef Association (NCBA), a contractor to the Beef Checkoff, submitted 21 sets of public comments and more than 100 research studies supporting beef’s role in a healthy diet.

The comments submitted to the DGAC on behalf of the Beef Checkoff reviewed the scientific evidence on the following topics:

Beef’s critical role in growth and development, especially as a rich and high-quality source of iron for older infants, women and girls.
The large body of high-quality evidence consistently showing that lean beef supports heart health as part of a healthy diet.
The vital role beef plays as a source of high-quality protein and essential nutrition for the aging population.
Dispelling the myth that Americans are overconsuming red meat, when in fact, Americans, on average, eat less than two ounces of beef each day ¹, which is in line with current DGA recommendations.
The best scientific practices for evaluating beef-related research, including accurate meat definitions.
Research reinforcing the importance of flexibility in choosing beef in a variety of healthy diets, including those low in carbohydrates and high in protein.

When the Beef Checkoff submits research to be considered in these guidelines, it is actively fighting for consumers to understand that beef is a reliable dietary choice for those wanting to live a healthy lifestyle. To view a list of the comments submitted to the DGAC by NCBA, on behalf of the Beef Checkoff, visit www.beefresearch.org

Also submitted were gold-standard research studies that further reinforce beef as an important source of high-quality protein for Americans of all ages. These studies included Checkoff-funded research demonstrating how lean beef can be the protein of choice in many healthy diets, including the popular Dietary Approach to Stop Hypertension (DASH) diet and Mediterranean Diet. Other submitted studies – like the BeefWise study – showed that low-carbohydrate and higher-protein diets including lean beef can help people lose weight while maintaining muscle mass and heart health.

One of the most recent studies, conducted by Kevin C. Maki, Ph.D., at Indiana University, was published in May by the Journal of Nutrition. Researchers studied 33 participants, 26 women and 7 men who were at risk for Type Two diabetes. They measured the participants’ cardiometabolic risk factors at the end of each feeding phase and compared each individual’s factors throughout the trial. Half of the participants followed the USDA healthy eating pattern of up to 1.2 ounces of red meat per day ². The remaining participants began a similar pattern that contained an additional 5.3 ounces of lean, unprocessed beef per day in place of refined starches. The study’s critical takeaway was that individuals have the flexibility to include up to about six ounces of lean, unprocessed beef in daily healthy diets without increasing risk factors for heart disease or diabetes.

This study proves beef can be a part of a healthy diet and gives consumers the flexibility to include more lean unprocessed beef in their daily diets. The Beef Checkoff will continue to support cutting-edge nutritional research with leading scientists at universities and research institutions to understand beef’s role in health.

As passionate beef advocates, Team Beef members promote beef’s health benefits and are firsthand examples of athletes leading active and healthy lifestyles fueled by lean beef. Members not only rely on lean beef when preparing to run road races but also incorporate it as a staple in their diets to help fuel the day-to-day rigors of life, family and work.

Avid runner and Northeast Team Beef member, Carole Stevenson of Edgewater, NJ, is a shining example of how lean beef plays an essential role in one’s diet. Stevenson currently relies on lean beef as a source of sufficient energy for long days caring for COVID-19 patients.

Stevenson works as a physician assistant (PA) in three different hospitals close to the U.S. coronavirus epicenter in New York City. On a typical day before the pandemic, Stevenson would manage the surgical and trauma patients: ortho, vascular, plastics, general surgery and trauma patients in the ICU. With the spread of COVID-19, she is now primarily caring for COVID-19 patients in the ICU.

“It is a whole new world, and it’s been an adjustment to wear N95 masks the entire 12-13 hour shift,” Stevenson says. “Those are in addition to the rest of the hazard gear that’s easily donned – hats, gowns, goggles and gloves.”

The hospitals where Stevenson works are overflowing with COVID-19 patients; every person in the ICU is on a ventilator and in critical condition, many with failing kidneys and in need of dialysis. “The hospital feels and looks like a war zone,” Stevenson says. “The operator is overhead paging staff to respond to cardiac arrests, decompensating patients and other emergencies on a way-too-frequent basis.”

Community support helps Stevenson stay positive. The food deliveries and uplifting cards, notes and posters she receives tell her she’s not alone in this fight. Looking forward to the future, Stevenson is excited to accomplish her running goals, meet up with her running friends and continue advocating for beef.

The American Heart Association’s (AHA) dedication to fighting heart disease and stroke drives everything it does. Throughout February, American Heart Month, AHA raised awareness about ways to commit to a healthy lifestyle, like featuring its Heart-Check certification program.

Established more than 20 years ago, the Heart-Check certification program is designed to help consumers make informed choices about the foods they purchase. Shoppers can easily spot heart-healthy options by looking for the AHA’s iconic Heart-Check mark, which alleviates much of the guesswork required when reading nutritional facts and food labels. Today, one out of three shoppers say they use the Heart-Check mark to find healthier options in the grocery store.³

Products with the Heart-Check mark have met criteria based on AHA scientific statements and recommendations. Certified recipes have been evaluated by one of the most trusted health organizations to meet specific nutritional requirements. Recipes can be certified in several categories and require meeting AHA nutrient criteria for total fat, saturated fat, sodium and added sugar per serving.

Much like the AHA, heart health is important to the entire beef industry, with all segments working to produce delicious beef. The Beef Checkoff is actively involved in supporting human nutrition research to understand and communicate science-based information about beef’s role in health.

In addition, the National Cattlemen’s Beef Association (NCBA), a contractor to the Beef Checkoff, has been working with the AHA to create recipes for the Heart-Check program. Lean beef is an essential component of a heart-healthy diet and provides 10 essential nutrients including zinc, iron, protein and B vitamins. The AHA has certified a total of 20 Beef. It’s What’s For Dinner. recipes and nine extra-lean cuts of beef with its Heart-Check mark.

Consumers can find the lean beef ingredients in these Heart-Check mark recipes in their local grocery stores. The greater availability of these lower-fat cuts is made possible by the efforts of cattle farmers and ranchers who are raising leaner animals, packers and processors who are closely trimming beef cuts and grocery stores and restaurants who are offering leaner beef dishes to consumers.

As more consumers discover heart-healthy recipes including lean beef and the protein’s place in a healthy diet, here are a few tips to share with friends and family who may ask about selecting lean beef:

To choose lean cuts of beef, look for “loin” or “round” in the name.
All lean beef cuts have less than 10 grams of total fat per 3.5 ounce serving.
All lean beef cuts have 4.5 grams or less of saturated fat per 3.5 ounce serving.
All lean beef cuts have less than 95 milligrams of cholesterol per 3.5 ounce serving.
96-percent-lean ground beef is Heart-Check Mark certified.

Organizations like the AHA and the Beef Checkoff continue to deliver heart-healthy beef recipes to help consumers understand that beef’s great taste and quality protein can and should be an integral part of their diets.

When spectators at local running events hear “Go beef!” or spot runners in “Beef: Fuel for the Finish” jerseys racing down the course, they’re seeing Team Beef members in action.

Founded in 2009, the Beef Checkoff’s Team Beef was developed to promote beef’s health benefits and showcase people leading active and healthy lifestyles fueled by lean beef. Across the country, Team Beef runners, cyclists, athletes and health enthusiasts recognize the nutritional benefits and vital role that beef, a high-quality protein, plays in their training. And, they’re actively working to spread that message.

Research has shown that physical activity is more effective when paired with a protein-rich diet because it helps maintain muscle mass while losing fat. ⁴

As athletes who pride themselves on pushing the limits, Team Beef members rely on lean beef for fuel, and they’re educating others that following a healthy diet before, during and after exercise helps maximize performance and recovery.

State beef councils have conducted Team Beef efforts in Texas, Kansas, Oklahoma, Florida, Georgia, Colorado, Illinois and New York, to name a few. In total, there are more than 20 Team Beef programs across the country, with each program unique to its particular state. Overall, the combined effort of the Team Beef initiative and the Beef Checkoff are making significant strides in helping Americans build a healthier diet and lifestyle with beef.

“You can eat beef, be active and be healthy,” said Scott Stebner, director of communications at the Kansas Beef Council. “In fact, beef is an optimal protein to fuel athletes in their wellness journey. It’s an authentic source of 10 essential nutrients and its nutritional package is ideal for refueling after strenuous work, giving the body what it needs to replenish muscles and start strong the very next day.”

As a part of Team Beef, members have an opportunity to share beef’s nutritional benefits with their peers. Whether it’s at a local 5K, the Boston Marathon or a 100-mile ultra-marathon, spectators and other race participants are seeing their peers showcase this lean meat as an integral part of their lifestyle.

“We are able to lead by example as we compete and perform alongside other athletes. It’s a cool experience to have those conversations and connect with people,” said Ryan Goodman, director of grassroots advocacy and spokesperson development for the National Cattlemen’s Beef Association (NCBA), a contractor to the Beef Checkoff. “Plus, I think it’s a very effective, impactful form of advocacy.”

Team members learn about the nutritional benefits of beef by accessing educational opportunities from their state beef councils, including webinars, hands-on events and other resources.

“When asked, members talk about how beef is an essential part of their diets,” said Adriana Mora, manager of consumer marketing at the Texas Beef Council. “Many share stories of having their best races after fueling with a steak pre-race meal; others share their impressive weight loss stories.”

Members are passionate about giving back to their communities and inspiring others to lead healthy lifestyles — much of which is done through peer-to-peer advocacy.

“There’s a big difference between a brand showing up at a race with a brochure and a peer running or riding beside you with a Team Beef shirt,” Stebner said. “Research shows time and time again that messaging from peers – people within your social circles and sphere of influence – is more credible and relatable. So, there’s no better way to get beef nutrition out there than spotlighting the people who rely on it to fuel their runs.”

The widely recognized Team Beef jerseys worn by members at athletic events and races are oftentimes a conversation starter, allowing athletes to educate people about beef’s nutritional benefits.

“Our members help increase brand visibility and awareness of beef’s role in a healthy diet every time they pull on their shirts to participate in or volunteer at a race, post about beef or Team Beef on social media or support one of our health organization partners,” Mora said.

The efforts of Team Beef, state beef councils and the Beef Checkoff are continuously working to ensure beef has a front-and-center role in an active and healthy lifestyle.

Article via NEBPI

The Beef Checkoff hosted a comprehensive one-day training on May 9, 2018, with eight chefs from across the Northeast region. Chefs are valuable members of the beef community, bringing delicious and nutritious beef meals to consumers via a foodservice setting each day. The training centered around building these regional chefs up as beef advocates.

Kaitlyn Carey, Director of Consumer Affairs with the Northeast Beef Promotion Initiative noted, “This was a first of its kind training for our chefs located here in the Northeast. We want to engage with and build up chefs as advocates for beef, as they all have their unique circles of influence.”

Ryan Goodman, Director of Grassroots Advocacy and Spokesperson Development with the National Cattlemen’s Beef Association, a contractor to the Beef Checkoff, hosted a Media Training session and Mock Interviews attendees. His session left the chefs with confidence and skills to help prepare for any kind of interview or demo opportunity – phone, radio, on-air. Laura Hagen, Senior Director of Culinary with the National Cattlemen’s Beef Association was on-hand to share the logistics of on-air demonstrations.

Bill Collier, Executive Chef and General Manager of Bricco, an Italian Restaurant located in Harrisburg, PA commented, “The training that I received from all of the presenters was phenomenal. They are all very well-trained experts in their field, not only from education, but also boots on the ground experience in the field. The training was interactive and helped me better prepare myself for the next time I am presenting to an audience, whether on camera or live demonstration.”

The next step is securing on-air television cooking demonstrations with the chefs surrounding peak beef consumption times, like summer grilling, tailgating and holiday roasting.

Events such as this allow the Beef Checkoff to engage directly with our regional channel influencers, all while building them up as beef advocates. Arming these influencers with beef’s positive nutritional messaging will help us disseminate this vital information to more consumers.

Beef Checkoff-funded research in the Northeast shows that nutrition-focused efforts are making a difference with the Northeast’s metropolitan consumers. Messaging related to beef’s protein, lean cuts and essential nutrients appear to be reaching, and favorably influencing, consumers.

For event photos visit the NortheastLovesBeef Facebook, Twitter or Instagram pages. This event was made possible by the checkoff’s Northeast Beef Promotion Initiative. For more information, visit NEBPI.org.

Media Contact:

Kaitlyn Carey; kcarey@pabeef.org or visit the NEBPI website.

The Beef Checkoff works to build consumer confidence at every stage of beef production. These investments help drive demand for beef, and are all part of a comprehensive strategy focused on safety, quality, animal welfare, antibiotic stewardship and consumer education.

“When consumers understand the level of care that goes into the production of their beef, they feel better about enjoying it,” says Joan Ruskamp, Cattlemen’s Beef Board.

With the U.S. becoming a more health-conscious society, it is important the beef industry is dedicating resources to educate consumers on the benefits beef provides in order to maintain healthy diet.

“Research study after research study show that you can eat beef, even every day, and lower your cholesterol,” says Shalene McNeill, executive director of Nutrition & Health, National Cattlemen’s Beef Association.

Researchers recommend that individuals consume 25g of protein at each meal, which is roughly 3 ounces of beef. When compared to other proteins, beef provides consumers with more high-quality protein and fewer calories.

Because of growing misconceptions of beef’s nutritional value and a growing trend for more plant-based proteins, the Beef Checkoff is working with nutritional leaders to educate consumers on the health benefits of eating beef in order to grow consumer confidence and drive demand.

Press Release via NEBPI, a subcontractor to the Beef Checkoff

Beef had an impressive presence during the 45th New Balance Falmouth Road Race on August 20th. Four Team Beef members started in Woods Hole, Massachusetts, and ran along the beautiful coast of Cape Cod into Falmouth Heights, with more than 12,000 other runners from the surrounding New England region and international areas.

Chrissy Carroll, RD, discussed last-minute sports nutrition concerns with runners at the Beef Booth during the New Balance Falmouth Road Race.

Leading up to the race, the checkoff participated in the annual Falmouth Road Race Health & Fitness Expo which was visited by approximately 75,000 runners and their families. Visitors at the beef checkoff booth enjoyed beef jerky samples and learned about beef’s versatility and value as part of an athlete’s diet and lifestyle.

The checkoff partnered with Chrissy Carroll (pictured), Registered Dietitian, USAT Level 1 Triathlon Coach and blogger at Snacking in Sneakers to share “3 Reasons Why Runners Should Eat Beef” leading up to the race. She then posted a recap of her experience with Team Beef on her blog. Chrissy was on-hand during the expo to answer runners’ last-minute sports nutrition questions and explain how beef fits into the mix.

Pennsylvania beef producer and former Millennial 2 Millennial (M2M) Beef Advocate Ezra Swope noted, “Having the opportunity to interact with our consumers was an extremely valuable experience for me as a producer because it allowed me to understand their point of view. I would highly recommend that all beef producers join their state’s council staff at consumer events.”

At the beef booth, consumers had the chance to enter to win a steakhouse gift card by participating in an educational survey. Of those polled, only 36 percent were aware that 40 percent of food taken home by Americans goes uneaten; 87.5 percent of survey entrants had a favorable opinion of beef.

Events like the New Balance Falmouth Road Race allow the checkoff to engage directly with consumers, including athletes, to highlight beef’s taste and nutritional benefits as well as cooking techniques. Checkoff-funded research in the Northeast shows that consumers are interested in making changes to improve the healthiness of their lifestyle. Interacting face-to-face with them helps get their nutrition and cooking questions answered.

For more information about the race, search #BeefFuelsFalmouth on Twitter. Participation in this event was made possible by the Kentucky Beef Council. For more information, visit NEBPI.org.

Media Contact: Kaitlyn Carey, kcarey@pabeef.org

Internal links within this document are funded and maintained by the Beef Checkoff. All other outgoing links are to websites maintained by third parties.

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