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Meats and Beans

Date post: 24-Feb-2016
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Meats and Beans. The Purple triangle on the Food Guide Pyramid. What is Meat?. 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. - PowerPoint PPT Presentation
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Meats and Beans The Purple triangle on the Food Guide Pyramid
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Page 1: Meats and Beans

Meats and BeansThe Purple triangle on the Food Guide

Pyramid

Page 2: Meats and Beans

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?

Page 3: Meats and Beans

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:

Page 4: Meats and Beans

1. Muscle2. Fat3. Connective Tissue

Three major parts of meat

Page 7: Meats and Beans

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

Page 11: Meats and Beans

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

Page 12: Meats and Beans

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

Page 15: Meats and Beans

Eggs have five major parts1. Chalazae2. Yolk3. White4. Membrane with air cell5. Shell

What’s in Eggs?

Page 16: Meats and Beans

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

Page 18: Meats and Beans

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

Page 19: Meats and Beans

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

Page 20: Meats and Beans
Page 21: Meats and Beans

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

Page 22: Meats and Beans

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

Page 23: Meats and Beans

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


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