1. Sources of Meat

2. Meat Group: How much is needed: Teen Girls 5oz. Teen Boys 6 ½ oz.
2-3 oz. counts as one serving of the meat group.
1 oz. chicken 1 egg
1 oz. tuna 1 Tbsp. peanut butter
½ cup refried beans ½ cup nuts

3. Types of meat Red meat – Beef, Pork, and sheep
Poultry – chicken, turkey, goose, duck, pheasant, & more
Fish- fresh water, salt water, shell fish

4. Nutrients in Meat
Meats are an important source of complete protein, iron and the B vitamins
Red meats are higher in iron
Fish are a good source of Vitamin E
Turkey and Fish have less fat than other meats

5. Proteins Builds and repairs cells
Protein is needed in every cell of the body
You need protein constantly in order to repair and replace worn tissues and cells
Meat protein contains all of the essential amino acids required by your body

6. Proteins – amino acids
Made of small units of building blocks called amino acids
amino acids
When you do not get enough of the complete proteins growth stops and muscles weaken
The body can not make the essential amino acids
All 9 essential amino acids are found in foods of animal sources
essential amino acid
There are 20 amino acids in the body, 9 of them are essential and must be obtained from animal food sources

8. Minerals Helps regulate body processes
Becomes part of the body – bones, teeth, tissues and blood
Meats are a good source of iron, copper and phosphorus
You need iron and copper to make red blood cells

9. minerals - iron Iron is needed to make hemoglobin
Hemoglobin transports oxygen from the lungs to all body cells and removes waste
Liver is the best food source for iron
Lean meats are also important for their iron content

10. minerals - phosphorus
Phosphorus is needed to build bones and teeth
It works with calcium and Vit. D.
Phosphorus also helps in the oxidation of food
adding oxygen to the blood stream to flow through the body

11. Vitamins Help to regulate the chemical reactions in the body
Lean meats are a good source of the B vitamins – Thiamin, Niacin and Riboflavin
Pork is the richest source of Thiamin

12. Vitamins - Cooking Meat
The B vitamins are water- soluble, so cook meat in small amounts of water
The juices from cooked meat may be used in gravies and soups therefore you do not lose the vitamins
Meats are low in Calcium and Vitamins A and C
If there is a lot of fat in the meat, there will be some Vitamin A (it is fat-soluble)

13. Fat in meat
Fat provides energy
Much of the fat in meat forms a thick layer around the meat muscle and is often removed before cooking
When you remove the fat from around the meat, you loose most of the Vitamin A
Fat contributes to the flavor and palatability of meat

14. Meats - Nutrients Remember:
Meats are an important source of complete proteins
Minerals found in meat are iron, copper and phosphorus
Vitamins found in meat are the B vitamins – Thiamin, Niacin and Riboflavin, with some Vitamin A

15. Cholesterol and Fats
Cholesterol is a fatlike substance that our bodies manufacture. We also eat it in animal sources; especially egg yolks and organ meats such as liver.
Cholesterol is dangerous when it builds up in high levels in the blood and is deposited along the wall of the blood vessels. Leading to heat attacks, strokes and other health problems.
HDL=Bad Cholesterol
LDL=Good Cholesterol

16. Meat Facts
Costs determines the selection of meat that is used in a meal.
Tenderness of a meat determines which method of cooking will be used.
Meat Extenders- are foods that make a small amount of protein go further. Ex. Oatmeal added to ground beef.