PIERRE (March 24, 2015) -- Dietetic intern students from the University of South Dakota (USD) will soon have the opportunity to learn about current beef nutritional research, thanks to the Beef Checkoff Program. The South Dakota Beef Industry Council (SDBIC) will be providing a Dietetic Internship Media Training Day on SDSU's campus in Brookings, S.D., on April 24, 2015.
Holly Swee, RD, LN, SDBIC director of nutrition, will present an overview of beef nutritional information with the interns, and the students will also have a chance to meet with a South Dakota cattle producer, who will share the beef production story -- from pasture to plate.
"This event is a unique opportunity to work with dietetic interns as well as local dietitians in education and provide them with resources to help them meet their competency needs," said Swee. "At the same time, this event allows us the opportunity to provide the interns with recent nutritional research regarding lean beef in a healthy dietary pattern."
Some of that research that will be presented includes the Beef In An Optimal Lean Diet (BOLD) Study, which was published by the American Journal of Clinical Nutrition and Journal of Human Hypertension. Participants in the BOLD Study experienced a 10% decrease in LDL cholesterol from baseline when they ate lean beef daily as part of a heart-healthy diet and lifestyle containing less than 7% of calories from saturated fat.
To access more results from the BOLD Study, check out: http://www.beefitswhatsfordinner.com/CMDocs/BIWFD/Bold/BOLDFactSheet.pdf
Prior to the training day, the interns will receive beef education materials to review in preparation for interviews with Daren Williams, National Cattlemen's Beef Association executive director of communications. Williams assess the students' knowledge of beef through mock interviews and provide constructive feedback and tips to help prepare them when responding to their clients and media about beef. The training day will also include a cooking demonstration and critiques of the students' work.
"This is important outreach because these interns will help shape nutrition education to consumers in the future," said Swee. "We want them to be familiar with the current research regarding beef and know where to find reliable resources on this topic as well."
For more information on Beef Checkoff Program, check out www.sdbeef.org.
Posted: March 24, 2015
Conceived by rancher and blogger, Terryn Drieling, this recipe is as good as is sounds. Green herbs provide more flavor to this roast that is sure to satisfy any hungry family.
The Federation of State Beef Councils represents the 43 Qualified State Beef Councils. Collectively, the QSBCs include more than 700 state board members and these board members represent a wide range of industry organizations and every segment of the beef industry. The Federation is a division of the National Cattlemen’s Beef Association (NCBA), which is a contractor to the Beef Checkoff Program. The program is administered by the Cattlemen’s Beef Board, with oversight provided by the U.S. Department of Agriculture.
