Download Alternate Protein RECEPIE

ALTERNATE PROTEIN PRODUCTS
KATIE ORSINO
OVERVIEW
 Daily Recommended Intake for Protein
 Components of Meat
 What is Tofu?
 Traditional Beef Lasagna vs Tofu Lasagna
 Nutrient Analysis
 Rationale and Recommendations
 What was Learned and What to Recommend to Patients
 References
DIETARY REFERENCE INTAKES (DRIS): RECOMMENDED DIETARY
ALLOWANCES AND ADEQUATE INTAKES
Protein (g/d)
Infants
0 to 6 months- 9.1*
6 to 12 months- 11.0
Children
1–3 years- 13
4–8 years- 19
Males
9–13 years- 34
14–18 years- 52
19–30 years- 56
31–50 years- 56
51–70 years- 56
> 70 years- 56
Females
9–13 years- 34
14–18 years- 46
19–30 years- 46
31–50 years- 46
51–70 years- 46
> 70 years- 46
Pregnancy
14–18 years- 71
19–30 years- 71
31–50 years- 71
Lactation
14–18 years- 71
19–30 years- 71
31–50 years- 71
COMPONENTS AND NUTRIENT COMPOSITION OF MEAT
Muscle fiber made up of two types of protein:
• ACTIN
• MYOSIN
Connective tissue
• Collagen
• Elastin
• Reticulin
Fat (adipose tissue)
• Varies by cut and grade
• Loin or round cut from beef are leaner
• Loin or leg cut from veal or lamb are leaner
WHAT IS TOFU?
 Bean curd
 Made by coagulating soy milk and then pressing the resulting curds into soft white
blocks
 Component in East Asian and Southeast Asian cuisines
 Low in calories, low in fat, low in cholesterol and sodium
 Contains fiber
PROTEIN
Weight
(g)
Calories
(kcal)
Protein
(g)
Fat
(g)
Saturated
Fat (g)
Cholesterol
(mg)
Total
CHO
(g)
Sugar
(g)
Fiber
(g)
Sodium
(mg)
Ground
Beef
100
1225
116
81
33
399
0
0
0
435
Tofu
100
277
35
17
3
0
7
2
4
48
TRADITIONAL MEAT LASAGNA VS. TOFU LASAGNA
Traditional Meat Lasagna
Tofu Lasagna
o Lasagna Noodles
o Onion, Garlic, Olive Oil, Parsley, Salt &
Pepper
o Mushrooms
o Spinach
o Ricotta Cheese, Parmesan Cheese,
Mozzarella Cheese
o Meat Sauce
o Ground Beef
o Lasagna Noodles
o Onion, Garlic, Olive Oil, Parsley, Salt &
Pepper
o Mushrooms
o Spinach
o Ricotta Cheese, Parmesan Cheese,
Mozzarella Cheese
o Vegetable Red Sauce
o Tofu
www.tasteofhome.com
COMPARED NUTRIENT ANALYSIS (100G)
Recipe
Weight
(g)
Calories
(kcal)
Protein Fat
(g)
(g)
Saturated
Fat (g)
Cholesterol
(mg)
Total
CHO
(g)
Sugar
(g)
Fiber
(g)
Sodium
(mg)
Traditional
Lasagna
100
119
10
7
3
25
5
2
1
314
Tofu Lasagna
100
91
7
5
2
11
6
3
1
283
Calories: -28kcal
Protein: -3g
Fat: -2g
Saturated Fat: -1g
Cholesterol: -14mg
Total CHO: +1g
Sugar: +1g
Fiber: SAME
Sodium: -31mg
RATIONALE AND RECOMMENDATIONS
• High saturated fat in some cuts can
raise blood cholesterol
• High cholesterol increases risk of
heart disease
The AHA recommends, if you
choose red meat, compare labels
and choose leaner cuts!
MyPlate.gov recommends:
• Eating seafood twice a week
• Choose beans, peas or soy products as a main meal
• Choose unsalted nuts as a snack
• Use nuts to replace not add to meal
WHAT WAS LEARNED ABOUT MEAT ALTERNATIVES
•
Tofu takes on the taste of whatever you cook it
with
•
Meat free options are easy!
•
Be creative with your recipes
•
Go online to search for other options
•
Many different meatless products are made up
of soy or tofu
•
Vitamins Tofu provides:
• Iron
• Calcium
• Manganese
• Magnesium
• Phosphorus
• Selenium
WHAT WAS LEARNED ABOUT RED MEAT
• How to pick the leanest cuts
• Not to be afraid of red meats
• Preparing meat the healthy way
• Vitamins meat provides:
• Iron
• Choline
• Protein
• Selenium
• B6 and B12
• Zinc
• Phosphorus
• Niacin
• Riboflavin
6
References
AHA. (2015, August 1). The American Heart Association's Diet and Lifestyle Recommendations. Retrieved October 3,
2015, from http://www.heart.org/HEARTORG/GettingHealthy/NutritionCenter/HealthyEating/The-AmericanHeart-Associations-Diet-and-Lifestyle-Recommendations_UCM_305855_Article.jsp
Axxya Systems Nutritionist Pro (2015). Nutritionist Pro. Redmond, WA
Cifelli, Amy. Redson, Betty Anne. (2015). Lean Matters, Chronicling Beef ’s Change from Gate to Plate. [Brochure]. Centennial,
CO: Science and Product Solutions.
Cifelli, Amy. Redson, Betty Anne. (2015). Big Nutrition in a Small Package. [Brochure]. Centennial, CO: Science and Product
Solutions.
Cifelli, Amy. Redson, Betty Anne. (2015). Confident Cooking with Beef. [Brochure]. Centennial, CO: Science and Product
Solutions.
Dietary Reference Intakes for Energy, Carbohydrates, Fiber, Fat, Fatty Acids, Cholesterol, Protein, and Amino Acids
(2002/2005) and Dietary Reference Intakes for Water, Potassium, Sodium, Chloride, and Sulfate (2005). The report
may be accessed via www.nap.edu
Tips to Help You Make Wise Choices From The Protein Foods Group. (2015, February 23). Retrieved October 3, 2015,
from http://www.choosemyplate.gov/protein-foods-tips
Tofu Spinach Lasagna. (2008). Retrieved October 3, 2015, from http://www.tasteofhome.com/recipes/tofu-spinach-lasagna