Registered dietitians are among the most trusted sources consumers turn to for food and nutrition guidance. Providing these professionals with accurate, evidence-based information about beef’s role in a healthy, balanced diet can shape the recommendations they give patients and clients. Extending the Kansas Beef Council’s (KBC) checkoff-funded nutrition education program to dietitians is a direct way checkoff dollars can help build long-term beef demand.
KBC brought that program to the Kansas Academy of Nutrition and Dietetics Conference in Olathe August 28. Sysco Chef Andrew Langdon and KBC Director of Nutrition Abby Heidari led a session for 25 attendees that combined culinary techniques and nutrition science to show dietitians how different beef cuts can provide taste, value, convenience and key nutrients across a variety of diets. The presentation also covered how lean beef fits recommendations for Mediterranean-style, DASH-style and high-protein meal plans. Langdon and Heidari addressed common protein questions and misconceptions dietitians hear from clients, giving attendees evidence-based information to take back to their practices.
KBC continued the outreach three weeks later by providing nutrition resources at the Western Kansas Dietetic Association conference in Hays September 18.