Course No. 4, Beef Nutrition, in the bag!

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Course No. 4 of the Masters of Beef Advocacy program was a bit more challenging because I had to go to my weakest area, which is nutrition (be it human or animal!). But, I paid attention to the good story about the nutrients in beef and why it’s really essential in the diet.

In this course you got a refresher on the roles of zinc, B vitamins, iron and protein, what they do in the diet and how they contribute to physiological functions, as well as what current scientific studies say about the role of beef in the diet and chronic diseases such as type 2 diabetes, cancer and heart disease.

Tell a consumer who is the mother of some kids that four million U.S. children are iron deficient and childhood iron deficiency anemia is associated with behavioral and cognitive delays, but that beef is the third most abundant food source of iron, and I bet you’ll get her attention.

Some of the best facts to commit to memory is that there are 29 cuts of beef that the government labels as lean, and those cuts have one more gram of saturated fat per serving than a skinless chicken breast. Half the saturated fats of beef are monounsaturated which is what olive oil is – these are great facts to combat the “fatty beef” argument.

The homework sets you up for your ultimate goal — speaking in public. It asks you to identify local groups in your community where you could potentially give your message, and the things to think about such as how to approach them and speaking to a group on their grounds or having them come out to yours. Around my area great targets would include Girl and Boy Scouts groups, churches, optimists groups and very suburban 4-H kids.

Come on, it ain’t so bad! Each course probably takes me about an hour to fully complete (and you don’t have to do it all at once — you can stop and return later). I’m already more than half way through getting my MBA!



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