BUFFALO, N.Y. — Western New York Dietetic Association dietetic members explored research that supports beef as part of a healthy and sustainable diet at its membership event in Buffalo, N.Y., sponsored by New York Beef Council (NYBC) on Apr. 17.
Presenter Cindy Chan Phillips, MS, MBA, RD, Director of Nutrition Education of NYBC, guided the attendees through the important role of beef in a healthy and sustainable diet, in the session titled Today’s Beef: The Nutrition Story.
The attendees were encouraged to help consumers build a healthy eating pattern inclusive of a variety of lean proteins, such as lean beef. They also explored the evidence supporting the heart health benefits of lean beef in a healthy diet, from recent research such as the Mediterranean-style Eating Pattern with Lean Beef1 study. The attendees also learned about the definitions of grass-fed and grain-fed beef.
Sustainable nutrition has been an important conversation among consumers. Dietitians are interested to learn the facts and science to be the expert guidance for consumers. They were very engaged and expressed a strong interest in how cattle play a holistic role in the environment by upcycling human-inedible grass and by-products into high quality nourishing protein.
Before the presentation, attendees enjoyed networking over a nutritious dinner of roasted beef Top Round and assorted vegetables.
The response to the event was very positive. After the event, 69 percent said they would be more likely to recommend beef to patients. All 100% percent improved their knowledge that beef is part of a healthy diet. Another 62 percent wanted to continue to receive beef nutrition updates and recipes.
“It was an amazing night of delicious food, networking, and education,” said Erin Burch, RD, Western New York Dietetic Association Professional Development Chair, and Owner of Erin Burch Nutrition. “I heard great feedback from participants, highlighting evidence based recommendations they would share with colleagues, patients, and clients.”
“Such a pleasure to be a resource and be part of the conversation on sustainable nutrition which everyone cares about,” said Chan Phillips. “I hope RDs now feel more confident when talking about beef”. Phillips’ work with the NYBC is financially supported by the Kansas and Nebraska Beef Councils.
For more information on the event, contact Cindy Chan Phillips, R.D., cphillips@nybeef.org.
1 Sayer RD, et al. Equivalent reductions in body weight during the Beef WISE Study: Beef’s Role in Weight Improvement, Satisfaction, and Energy. Obes Sci Pract 2017.
–New York Beef Council