Teenage girls missing out on vital vitamins and minerals

This post includes a summary of a paper published in Women's Health Medicine Volume 1, Issue 1, Pages 6-10 November 2004 and a recipe for stew beef with collards, mushrooms, and onions.

Books:

Study title and author:

Nutrition and teenagers

Sara Stanner

This paper can be accessed at: http://www.womenshealthjournal.co.uk/article/S1744-1870(06)00003-5/abstract

The study pinpoints the evidence of low intakes of several vitamins and minerals (including folate, zinc, calcium, magnesium and iron) amongst adolescents, particularly teenage girls, some of whom appear to be avoiding important sources of these micronutrients (e.g. milk and meat) in the mistaken belief that they are ‘fattening’.

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Recipe of the day

Stew Beef with Collards, Mushrooms, and Onions

Ingredient list:

Food Mall: Stew Meat

1 pound of beef for stew

1 bunch of collard greens (10 stems)
8 ounces of mushrooms
1 sweet yellow onion
32-ounces of beef broth
Extra virgin olive oil
Ground Nutmeg
Garlic Powder
Black pepper
Turmeric
Salt

Directions:
Pre-heat oven to 350 degrees. Chop onion and mushrooms into bite-sized pieces. Cut stew beef into bite-sized pieces. Rinse collard greens repeatedly. Strip leaf from stems. Discard stems. Cut or tear collards into bite-sized pieces.
Add three tablespoons of olive oil to Dutch oven over medium heat on stove top. Add onions and let cook while you continue prep work. Add mushrooms, collard greens, and stew beef. Add salt, garlic powder, and black pepper to taste. Add turmeric because it is good for you. Do not be afraid. I dust the ingredients with a nice layer of each. Also add a light dusting of nutmeg to give the dish a little more “interest.” Add beef broth to nearly submerge ingredients. Stir well, cover, and transfer to the oven to cool at 350 degrees for 60 minutes.