click image to zoom"A Nutrition Adventure: Connecting Food, Farm and Science" gathered 43 influential dietitians from across the country to learn about beef from pasture to plate. The Kansas, Missouri and Nebraska beef councils recently hosted “A Nutrition Adventure: Connecting Food, Farm and Science” for 43 elite registered dietitians from Kansas, Nebraska, Missouri, New York, Minnesota, Washington, Utah, Kentucky, California and Florida. These health professionals gathered in Kansas City, Kan., May 23-25 to participate in a seminar designed to explore the many benefits of beef.
“This event is a unique opportunity for influential dietitians to learn about beef nutrition, cookery and cuts and current issues about the beef production process from experts within the beef community,” said Audrey Monroe, registered dietitian and director of nutrition for the Kansas Beef Council.
click image to zoomAt Tailgate Ranch near Tonganoxie, Kan., the dietitians toured the cow-calf ranch and learned about modern beef production. During the three-day seminar, culinary and research experts, as well as local cattle farmers and ranchers, taught the dietitians about all aspects of beef – from pasture to plate.
On the first day, the dietitians learned about beef and nutrition and how the carcass is broken down into the cuts they find in grocery stores and restaurants – including the 29 lean cuts of beef. They heard from a variety of chefs and culinary experts about flavor pairings and beef cookery. The dietitians participated in a hands-on cooking competition where they were able to practice grilling, sautéing and pan-broiling steaks at Sysco in Olathe, Kan. That evening, the group learned more about flavor pairings in a beef and wine pairing class at Pierpont’s at Union Station in Kansas City, Mo.
“There are so many different varieties of cuts of beef and so many things you can do with beef that are nutritious,” said Kristen White, RD, LD, Hy-Vee dietitian from Springfield, Mo. “It’s going to be helpful to take this back to my patients and customers with a breakdown of cuts and tips they can use at home.”
At Tailgate Ranch near Tonganoxie, Kan., the dietitians toured the cow-calf ranch and learned about modern beef production. Day two of the seminar highlighted nutrition research. Heather Leidy, Ph.D., with the University of Missouri discussed the importance of eating high-quality protein, like lean beef, at breakfast in order to curb appetite and improve satiety throughout the day. Mike Roussell, Ph.D., one of the authors of the new BOLD (Beef in an Optimal Lean Diet) study discussed lean beef’s role in a heart-healthy diet.