Beef Serves Up Essential Dietary Needs
Symposium considers human nutrition needs and beef’s role in a healthy diet.
SAN ANTONIO, TEXAS (Feb. 3, 2005) — With 39% of the population expected to become obese within five years, and 75% of U.S. consumers expected to become overweight in the same timeframe, obesity in the United States is a growing epidemic. That was the message delivered by a 10-member panel of leading nutritionists and university experts at the Discovery Symposium Feb. 3 during the Cattle Industry Annual Convention and Trade Show in San Antonio.
Members of the symposium discussed human nutrition needs, including protein found in beef, as well as poor diet trends. Dick Sherron, chairman of the group, began by introducing speakers and noting, “nutrition is one of the cornerstones of existence.”
Sharon Miller of the National Cattlemen’s Beef Association (NCBA) opened the floor by describing some of the organization’s 2005 research priorities, including combating obesity issues, promoting the benefits of beef as a naturally nutrient-rich product, putting beef lipids into perspective and performing other innovative functions.
Theresa Nicklas of Baylor University Children’s Nutrition Research Center, presented some disturbing trends in the diet patterns of U.S. children. According to Nicklas’ data taken from one case study, more and more children are suffering from obesity, despite decreased fat consumption. Children participating in the study showed an increased consumption of mixed-meat foods, such as pizza or lasagna, as well as more poultry, carbonated or sugar-based beverages, and fruit or fruit juices. Seafood, eggs, and breads and grains seemed to be in decline in their diets.
According to Nicklas’ results, more children are now enjoying a healthful breakfast, thanks in large part to the school breakfast program. However, she said, “As children become young adults, their diets become less nutrient-rich.”
Lynn Moore of Boston University School of Medicine said the nation’s tendency to gain weight has come from a variety of factors, including one-size-fits-all portions, increased food availability and overconsumption of food energy.
Barry Popkin of the University of North Carolina attributed the global rise of obesity to, among other factors, long-term declines in food prices, increasing urbanization and globalization of food distribution, and technological changes in markets and production.
While health concerns such as obesity, diabetes, muscle loss and osteoporosis plague consumers, Donald Layman, University of Illinois Department of Food Science and Human Nutrition, says it’s simply a matter of finding the right diet for the right person.
First, consumers must understand what protein does in the diet, he noted.
“One thing we hear a lot is ‘Americans eat too much protein,’” Layman said. But he recommends getting 60-70 grams (g) more protein per day than the recommended daily amount (RDA). The reason? Layman suggests that moderate protein diets can help increase weight loss and the loss of body fat, decrease triglycerides and increase blood sugar stability.
And although he said a protein diet will perform better than a carbohydrate diet if strictly followed, Layman maintains that carbs aren’t necessarily good or bad. Carb tolerance, rather, depends on differing factors, such as physical activity, muscle mass, gender and age.
— by Crystal Albers, assistant editor, Angus Productions Inc.
© Copyright 2005 Angus Productions Inc.
Editor’s Note: This article was written under contract or by staff of Angus Productions Inc. (API), which claims copyright to this article. It may not be published or distributed without the express permission of Angus Productions Inc. To request reprint permission and guidelines, contact Shauna Rose Hermel, editor, at (816) 383-5270 or shermel@angusjournal.com.