The
Healthy Beef Cookbook helps you keep New Year's Resolutions,
without giving up great taste
CHICAGO, Jan. 3 /PRNewswire/
-- Americans tend to ring in the New Year with renewed goals
for eating healthier and exercising more regularly. However,
after just a few weeks, many of those New Year's resolutions
are easily forgotten. This year, don't give up too soon ...
now there's an easy way to eat healthy without sacrificing
taste.
Great taste and nutrition
come together in The Healthy Beef Cookbook: Steaks, Salads,
Stir-fry and More -- Over 130 Luscious Lean Beef Recipes for
Every Occasion (Wiley). The book is produced by the food and
nutrition experts of the American Dietetic Association and
the beef authorities at the National Cattlemen's Beef
Association, on behalf of the Cattlemen's Beef Board. The
Healthy Beef Cookbook is now available in bookstores
nationwide and on Web sites like
http://www.amazon.com/ for $21.95.
Co-authored by Richard
Chamberlain, nationally known chef and owner of
Chamberlain's Steak and Chop House in Dallas, Texas, and
registered dietitian Betsy Hornick, The Healthy Beef
Cookbook contains more than 130 delicious and nutrient-rich
recipes, color photos, nutrition tips and culinary
techniques that feature lean beef. Many of the recipes take
30 minutes or less to prepare.
"Consumers can eat
healthfully and enjoy their favorite foods," said registered
dietitian Neva Cochran, chair-elect of the American Dietetic
Association Foundation. "The Healthy Beef Cookbook offers
everyone ways to easily prepare delicious meals that are
loaded with nutrients."
The Healthy Beef Cookbook
Recipes: Getting More Nutrition in Your Calories Consumers
increasingly want resources to help them easily enjoy the
foods they love as part of a healthful lifestyle. The
Healthy Beef Cookbook makes it simple for people to follow
the 2005 Dietary Guidelines for Americans and MyPyramid,
which were released earlier this year, to "get more
nutrition from their calories," without sacrificing taste.
For example:
-- More than 50 percent
of the recipes incorporate all food groups.
-- 93 percent of the
recipes are good or excellent sources of protein,
iron, zinc, vitamins
B6 and B12 and selenium.
-- 66 percent are good
or excellent sources of fiber.
-- 76 percent are good
or excellent sources of potassium.
-- 55 percent are good
or excellent sources of magnesium.
-- 68 percent are good
or excellent sources of vitamin A.
-- 74 percent are good
or excellent sources of vitamin C.
-- The recipes are
satisfying and delicious for people watching their
weight -- nearly 75
percent have less than 400 calories per serving.
The Healthy Beef
Cookbook: Features New Leaner Beef Cuts
The United States
Department of Agriculture has updated its Nutrient Database
to include 29 beef cuts that meet government guidelines for
lean, meaning fewer than 10 grams of total fat, 4.5 grams or
less of saturated fat and fewer than 95 milligrams of
cholesterol per three-ounce serving (and 100 grams). The 29
cuts are featured in The Healthy Beef Cookbook and include
many of Americans' traditional favorites -- flank steak,
tenderloin, 95 percent lean ground beef and T-bone steak --
as well as newer cuts of beef, such as the Western Griller
steak and Ranch steak. All 29 lean beef cuts have, on
average, one more gram of saturated fat than a skinless
chicken breast per three-ounce serving.
"Today's beef simply isn't
your father's steak anymore. America's beef producers have
devoted significant resources to offer consumers a wider
variety of leaner cuts that are delicious and easy to
prepare," says registered dietitian Mary K. Young, executive
director of nutrition, NCBA. "The beef Americans love is
good for them too. Lean beef is a complete recipe for better
health: lean protein, essential vitamins and minerals and
great taste."
The Healthy Beef Cookbook:
Pairs Beef and Nutrition Experts
Co-authors Richard
Chamberlain and Betsy Hornick combine their culinary and
nutrition expertise to bring great-tasting lean beef to the
table. Chamberlain, culinary director at Envy Steakhouse in
Las Vegas and Elk Mountain Resort near Telluride, Colo.,
adds his creative touches to bring out the delicious flavor
in lean beef. Betsy Hornick offers consumers real-life tips
to help them enjoy more nutrient-rich foods as part of a
healthful, balanced lifestyle.
Each recipe in The Healthy
Beef Cookbook was thoroughly tested at the checkoff-funded
Culinary Center at the National Cattlemen's Beef Association
to ensure they would be tasty and easy for any home cook to
prepare.
The Healthy Beef Cookbook
was funded by America's Beef Producers through the Beef
Checkoff Program. Health professionals can find more lean
beef nutrition information at
http://www.beefnutrition.org/ . Consumers can download
lean beef nutrition facts and a Lean Cuts Wallet Card and
purchase The Healthy Beef Cookbook at
http://www.beefitswhatsfordinner.com/ .
The American Dietetic
Association is the nation's largest organization of food and
nutrition professionals. With nearly 65,000 members, the
Chicago-based ADA serves the public by promoting optimal
health and well-being for all people. Visit ADA at
http://www.eatright.org/ .
The Beef Checkoff Program
was established as part of the 1985 Farm Bill. The checkoff
assesses $1 per head on the sale of live domestic and
imported cattle, in addition to a comparable assessment on
imported beef and beef products. States retain up to 50
cents on the dollar and forward the other 50 cents per head
to the Cattlemen's Beef Promotion and Research Board, which
administers the national checkoff program, subject to USDA
approval. The checkoff assessment became mandatory when the
program was approved by 79 percent of producers in a 1988
national referendum vote. Checkoff revenues may be used for
promotion, education and research programs to improve the
marketing climate for beef. Producer-directed and
consumer-focused, the NCBA is the trade association of
America's cattle farmers and ranchers and the marketing
organization for the largest segment of the nation's food
and fiber industry.