meats and beans
Post on 24-Feb-2016
54 Views
Preview:
DESCRIPTION
TRANSCRIPT
Meats and BeansThe Purple triangle on the Food Guide
Pyramid
Meat is the fat, muscle, and organs from any animal.
Meat can come from cows, sheep, pigs, chicken, and turkey. These are the most common in the United States.
Some people even eat rabbit, deer, elk, squirrel, goat, horse, and opossum
In Australia kangaroo is popular In some Asian countries they’ll eat snakes,
cats, and dogs
What is Meat?
Availability Personal likes Culture Religion- Some religions forbid eating any meat.
Others have dietary laws that state the type of meat they are allowed.
Example: Jewish faith and Islamic faith
What meat you eat depends on:
1. Muscle2. Fat3. Connective Tissue
Three major parts of meat
Most of the nutrients in meat are in the muscle.
Muscle is rich in protein and minerals such as iron and zinc
Muscle
High in calories Found mostly along the sides of the muscle Streaks of fat run through the muscle of
cows, calves, pigs, and lamb. Those streaks are called Marbling Marbling = the more marbling it has the
more fat it will contain
Fat
Is long and thin. Almost looks like threads. These threads hold the muscle together Connective tissue is strong and can make
meat tough The younger the animal is the more tender
it will. The older the animal the tougher it will be.
Connective Tissue
Red Meat - Beef and veal, lamb, pork, and variety of
meats such as liver, kidney, tongue, and brains Poultry- Any bird raised for meat. Chicken, ducks,
geese, and turkeys are all examples of poultry Processed Meat- Cured meats(ham), sausages and lunch meats,
dried meats(beef jerky), and canned meats(potted beef)
Different types of meats
Two types of seafood.1. Shellfish2. Finfish
Seafood
Have no bones or connective tissue Most have hard shells Examples: Clams, oysters, scallops, crabs,
lobster, and shrimp Octopus and squid are also shellfish
Shellfish
Have backbones and fins Examples: Sardines, snapper, and sole are
examples There are more then 20,000 different types
of finfish. Finfish with a lighter color are leaner then
those who have a darker color to them.
Finfish
Excellent source of protein and several minerals
Saltwater Seafood provides the mineral iodine, which helps control the body’s use of energy.
Sardines, smelts, anchovies are a great source of calcium
Shellfish are high in zinc, a mineral needed for normal growth and development
Most Finfish are low in cholesterol Seafood contains only a small amount of fat
Nutritional Features
Grilling Broiling Baking Poaching – cooked within a liquid such as
broth Microwaving
Different ways to prepare Seafood
Eggs can come from chicken, quail, ostrich, or any other bird.
Eggs are a great source of protein They also provide small amounts of many
vitamins and minerals. Egg Yolks are high in fat and cholesterol.
Eggs and Legumes
Eggs have five major parts1. Chalazae2. Yolk3. White4. Membrane with air cell5. Shell
What’s in Eggs?
Chalazae: Part of the egg white Have two white strings that keep the yolk in
the middle of the eggEgg Yolk: Where most of the nutrients is found All the fat and cholesterol are in yolk too Freshly laid eggs are cracked the yolks
stands high As they age, yolk flattens out
Chalazae and Egg Yolk
Egg White: Almost pure protein Fat –free Freshly laid eggs, egg white is very thick and firm Older eggs have thin whitesMembrane: Found between the shell and the egg Thin skin helps to protect the yolk and white At large end of egg is an air cell Air cell is between the membrane and the shell Freshly laid eggs have a very small air cell. Older eggs
have larger ones
Egg White and Membrane
May be thin but they are very strong Protect the food inside Most eggshells are white or brown but
depends on the breed of the hen Shell color has no effect on the flavor or the
nutrient content Have tiny pores. Bacteria, air, and odors can
enter through pores As egg age, air comes in through the pores
Shell
Before being sold, eggs are often graded and sized.
Grading: Egg grades are set the United States and state
government Inspectors grade eggs by shining a very bring
light on them. The light lets the inspectors see through the shells and judge the quality of the egg.
Best Quality are Grade AA – smooth, clean shells and firm, clear egg whites. Have a small air cell
Grade A and B have larger air cells. Whites are runny and yolks are flatten out
Buying Eggs
Comes in several sizes Smallest eggs are called peewees. Weigh a little more than
an ounce each Jumbo eggs are the largest. They weigh about 2 ½ oz. each There are four sizes1. Small2. Medium3. Large4. Extra Large U.S. government sets the standards for eggs. Size is based on the weight of a dozen eggs.
Egg Sizes
Egg substitutes Made from mostly real egg whites Other ingredients are added to fulfill the role of
the yolk. Ex. Nonfat dairy milk and vegetable oil People wanting to lower the cholesterol and fat in
their diets often choose substitutes. Most are frozen
Alternatives to Eggs
High protein seeds that grow in a pod Produced by a certain plant family which
includes dry peas and beans also includes lentils and peanuts
Come in every color of the rainbow. Rich source of protein Legumes are considered to be part of the
same group as meats and beans Also a good source of fiber, calcium, and iron Low in fat Legumes not only add nutrients to your diet,
they also add flavor, texture, and color.
Legumes
top related