Nutritional Importance of Animal Source Foods
Suzanne P. Murphy*, and Lindsay H. Allen
*Cancer Research Center of Hawaii, University of Hawaii, Honolulu, HI 96813 and Department of Nutrition, University of California, Davis, CA 95616
This study can be accessed at: http://jn.nutrition.org/cgi/content/abstract/133/11/3932S
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The study found that animal source foods can provide a variety of micronutrients
that are difficult to obtain in
adequate quantities from plant source foods alone. They identified six micronutrients that were particularly low in vegetarian diets of schoolchildren: vitamin A, vitamin B-12, riboflavin, calcium, iron and zinc. Negative health outcomes associated with inadequate intake of these nutrients include anemia, poor growth, rickets, impaired cognitive performance, blindness, neuromuscular deficits and eventually, death.
that are difficult to obtain in adequate quantities from plant source foods alone. They identified six micronutrients that were particularly low in vegetarian diets of schoolchildren: vitamin A, vitamin B-12, riboflavin, calcium, iron and zinc. Negative health outcomes associated with inadequate intake of these nutrients include anemia, poor growth, rickets, impaired cognitive performance, blindness, neuromuscular deficits and eventually, death.The study added that animal source foods are particularly rich sources of all six of these nutrients, and relatively small amounts of these foods, added to a vegetarian diet, can substantially increase nutrient adequacy.
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Recipe of the day
Beef and Bacon Kabobs
Ingredients:
1/2 cup steak sauce
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| Food Mall: Tenderloin kabobs |
1/4 cup sherry cooking wine
2 tablespoon honey1 1/2 lbs. NY Kabobs or Tenderloin kabobs
1/2 lb. beef bacon slices, halved
Onion wedges
Green or red pepper squares
Whole mushroom caps
Directions:
Blend steak sauce, sherry and honey. In nonmetal dish, pour marinade over steak cubes. Cover; chill 2 hours, stirring occasionally.
Drain beef; reserve marinade. Wrap half bacon slice around each steak cube. On 4 skewers, thread steak, onion wedges, pepper squares and mushroom caps.
Grill or broil 4 inches from heat source, for 8 to 10 minutes or until desired doneness, turning occasionally and brushing with reserved marinade.
Serve garnished as desired.
