Loading in 2 Seconds...
Loading in 2 Seconds...
Lamb 101: An Overview for Nutrition Professionals January 2008. Lamb: Lean and Nutrient-Dense. • Lamb is Lean. • Lamb is Nutrient-Dense. Nutrients From Lamb: An Overview. Nutrients From Lamb: An Overview. 2005 Dietary Guidelines: How Lamb Fits.
Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author.While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server.
• Lamb is Lean
• Lamb is Nutrient-Dense
• Lamb fits within the American Heart Association (AHA)
recommendations for total fat, saturated fat, and cholesterol
• 2/3 of Americans are overweight or obese
• Overweight and obesity are a major concern throughout
the life cycle
• Protein has a high satiety value, thus reducing
the likelihood of overindulgence
• Studies indicate that children who consume family meals at
home generally have a more nutritious diet and are less likely
to become overweight (Nicklas, 2004; Gable, 2007)
• Lamb offers a satiating, nutrient-rich, versatile, and
convenient food to incorporate into a variety of
approaches to weight management
Nicklas T, Johnson R for the American Dietetic Association.
Position of the American Dietetic Association: dietary guidance
for healthy children ages 2 to 11 years. J Am Diet Assoc. 2004; 104:660-677.
Gable S, Chang Y, Krull JL. Television watching and frequency of
family meals are predictive of overweight onset and persistence in a
national sample of school-aged children. J Am Diet Assoc. 2007;107:53-61.
• Most lamb is trimmed to 1/4 or 1/8 inches of exterior fat
• This remaining exterior fat can be easily trimmed before or after cooking
• Dry heat cooking (grilling, rotisserie, broiling, roasting) allows
fat to drip from the meat, thus reducing total fat
• Moist heat cooking (braising, stewing) allows fat to float to the top
for easy skimming
• Cooking that results in charring or exposes meat to smoke caused
from fat dripping onto charcoal is not recommended as these result
in the formation of carcinogens (heterocyclic amines and polycyclic
• 91% of dietitians agree that lamb is nutrient-dense
• 58% of dietitians agree that lamb is lean
• 40% of dietitians believe that lamb is high in fat
• 15% of dietitians believe that lamb is high in saturated fat
• Only 1/4 of registered dietitians sometimes or regularly
recommend that people include lamb in their diet
*Registered Dietitians’ Perceptions of Lamb, 2007. Report funded by the Tri-Lamb group.
• Lamb can fit into healthy diets as a food that is
lean, nutrient-rich, and satiating
• Lamb provides many nutrients that are important
throughout the lifecycle
• On average, a 3-ounce cooked portion of lamb contains:
>8 grams of total fat
>3 grams of saturated fat
>80 mg cholesterol
• Lamb easily fits into recommendations from the Dietary
Guidelines for Americans & the American Heart Association
• Lamb adds delicious flavor to balanced diets rich in a
variety of fruits, vegetables, and whole grains
For more information visit us online at:
Be sure to download a copy of our white paper,
Lamb: Its Place in the U.S. Diet, authored by Dr. Joan Carson, PhD, RD, of UT Southwestern Medical Center’s Department of Clinical Nutrition.