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Red Meat Nutrition Basics

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Red Meat Nutrition Basics

Use the information and data provided to investigate what red meat can contribute to a diet. Explain your reasoning, and consider portion size, preparation and the wider eating pattern. Nutrition values are illustrative, not advice for an individual.

Case file: what is in a serving?

Sione is comparing meal options for a community cooking event. The following fictional nutrition data are for 100 g of cooked lean beef. Values vary between products and cooking methods.

Energy: 850 kJ

Protein: 27 g

Fat: 10 g

Iron: 2.5 mg

Zinc: 5.0 mg

Vitamin B12: 2.0 µg

1.Select the best description of iron’s role in the body.

It helps form haemoglobin, which transports oxygen in the blood.
It is the body’s main source of dietary fibre.
It directly supplies vitamin C.
It is used only to build bone.

2.A student says, “Protein in food is used only to build muscle.” In two or three sentences, improve this explanation by describing protein’s role and giving another example of where it is needed.

3.Sione serves 150 g of the cooked beef described above. Calculate the protein and iron in that portion. Show your working.

4.A person uses 2.0 mg as a rough comparison point for iron in a meal. What percentage of that amount is supplied by 100 g of this beef? Explain why this calculation should not be treated as proof that the meal meets an individual’s daily needs.

A balanced menu decision

Sione plans a meal with lean beef, kūmara, broccoli and lentils. Guests have different preferences and dietary needs, so she is considering an alternative main protein as well.

5.Match each nutrient with its best-known function. Write the correct letter beside each nutrient.

1. Vitamin B12
2. Zinc
3. Protein
4. Iron

B. Needed for growth, wound healing and immune function
A. Supports normal nerve function and red blood cell formation
C. Supplies amino acids for building and repairing body tissues
D. Used to make haemoglobin for oxygen transport

6.Name two protein-rich alternatives to beef that could suit a meal plan, including at least one plant-based option. Briefly state one nutrient or food-planning point to consider for each.

7.A guest says, “This meal contains beef, so it must be balanced.” Give two reasons why that claim is not enough to judge the whole meal, and suggest one improvement or check Sione could make.

8.True or false: all iron in food is absorbed by the body equally well, regardless of its food source or what is eaten with it.

TrueFalse

9.Write a short, balanced message Sione could include on the menu. It should mention one possible nutritional contribution of lean red meat, one reason to vary protein sources or consider individual needs, and avoid telling every guest to eat the same way.