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CSU - ANEQ 360 - Class Notes - Week 14

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CSU - ANEQ 360 - Class Notes - Week 14

School: Colorado State University
Department: Science
Course: Principles of Meat Science
Professor: Robert Delmore
Term: Fall 2017
Tags: animal, animalscience, and meatscience
Name: ANEQ360_Science of Red Meat in Human Diet Notes
Description: Class notes from 11/14 for those who weren't there!
Uploaded: 11/14/2017
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background image The Science of Red Meat in the Diet  •  Public perception of meat  overall negative, gravitating towards less meat  consumption  •  Consumers are consuming less red meat than they did 5 years ago  •  Reduced red meat intake, but increased poultry consumption  Consumers eat less meat to be healthier  eating more poultry   Not all related to health  can be for moral reasons   •  Some types of meats will steadily decline or incline  more purchases of ground beef  than whole muscle  ground beef is more convenient and consumers can dictate fat  content   •  Most Americans eat less than 3.5 oz read meat/daily (about 2.8 ounces)  71% of US population eats red meat  Dietary guidelines/nutrition content was developed by CSU!   ▪  For food pyramid or my plate  used to make recommendations for  what we consume  •  We notice fluctuations  meat/poultry/eggs  males 14-50 consume more than  women  Females generally consume far less than recommended intake   •  NO ONE consumes recommended intake of veggies  •  No one has a perfect diet  We consume less than recommended amounts of red meat (especially females)  none of us consume enough veggies  ▪  Top reasons  •  they weren’t eating meat for diet and health reasons  
•  Other meats seem healthier 
•  While consumers are not eating red meat, obesity rates are still climbing  Sugar! General plant based foods contribute many calories to diets (70% of  calories)  ▪  Biggest one being corn syrup 
background image Americans consume 2x the refined grains recommended   Added sugars contribute 16% of the total calories to the American diet   •  Meat is up to 80% leaners than it was 20 years ago  Fat is either being bred out by genetics or trimmed by processors  •  Lean Red Meat is Accessible to the Public  65% of beef cuts in fresh meat case are lean  Pork is similar; 16% leaner than 20 years ago   Definition of Lean  ▪  Less than 10 g fat  ▪  Less than 4.5 saturated fat  ▪  Less than 95 mg cholesterol  Biggest change is less excess fat  •  Most fast food hamburgers are 75/25 or 80/20 
•  Less red meat = high risk of inadequate iron  
Lean red meats are key source of Heme iron (prevents anemia, helps immune  system function, the viability of blood cells)   •  Sarcopenia  Condition associated with loss of muscle mass and strength in older individuals   ▪  Decreased stamina  ▪  Increased risk of falling and bone fractures   Often associated w/ decreased protein consumption  •  Benefits of fat found in Meat   Not all Fats are bad!  Dietary fat source is essential for:  ▪  Nutrient absorption   •  Fat soluble vitamins: D, E, A, and K  ▪  Maintenance of nervous system pathways   ▪  Maintenance of cell membrane integrity   Fats to AVOID 

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School: Colorado State University
Department: Science
Course: Principles of Meat Science
Professor: Robert Delmore
Term: Fall 2017
Tags: animal, animalscience, and meatscience
Name: ANEQ360_Science of Red Meat in Human Diet Notes
Description: Class notes from 11/14 for those who weren't there!
Uploaded: 11/14/2017
6 Pages 53 Views 42 Unlocks
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  • 24/7 Homework help
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