University Study Geared Toward Helping Students Learn To Buy And Cook Beef
Contact: , 402-856-2097;
Suggested Lead: Kendra Kattelmann, PhD, RD, LN, South Dakota State University (SDSU) professor of Nutrition Food Science, along with Matthew Vukovich, exercise physiologist at SDSU, and through funding from the South Dakota Beef Industry Council, are conducting a study this spring as a follow-up to a previous study that shows females aged 18-24 who lead active lifestyles currently have a “borderline” iron status, nearing on deficiency. Not only that, but the previous study shows students are unaware of the lean cuts of beef, how to purchase beef and how to cook it. The new study will offer a series of cooking classes on campus and encourage students to consume nine additional grams of protein from lean beef each week, giving them options to only ground beef…tape.
Cut #1 :38 O.C...”online cooking classes”
Kattelmann says as a result of our changing society, these students interested in participating in the study admit to not being able to cook. They want to learn how to “assemble a meal” – much different than what our mothers and grandmothers used to do. Kattelmann and team are working with the South Dakota Beef Industry Council on recipes that fit this unique need…tape.
Cut #2 :16 O.C...”basic cooking skills”
Not only is there intervention behind this study, there is also a research component regarding behaviors of the students – whether they want to change their eating habits and their knowledge of actually doing it and how to make a behavior change and sustain it. Kattelmann says she hopes there is a long-term benefit to SDSU as well as other educational institutions and hopes the data can be adapted to address this changing societal need…tape.
Cut #3 :18 O.C...”a wellness class”
Kattelmann says there are many myths that circulate among the active population that beef is high in saturated fat and cholesterol and that you should get your protein sources from white meat. However, lean beef is a great source of iron and zinc…tape.
Cut #4 :34 O.C...”sources of iron”
For more information about your beef checkoff, visit www.MyBeefCheckoff.com. For more information about the South Dakota Beef Industry Council, visit www.sdbeef.org.
The Beef Checkoff Program was established as part of the 1985 Farm Bill. The checkoff assesses $1 per head on the sale of live domestic and imported cattle, in addition to a comparable assessment on imported beef and beef products. States retain up to 50 cents on the dollar and forward the other 50 cents per head to the Cattlemen’s Beef Promotion and Research Board, which administers the national checkoff program, subject to USDA approval.
Funded by the Beef Checkoff.
SOCIAL MEDIA