The Meat Institute applauded the U.S. Department of Health and Human Services (HHS) and the U.S. Department of Education’s announcement urging leading medical education organizations to provide more comprehensive nutrition education and training.
“Americans trust their doctors for advice, including advice on nutrition,” Meat Institute President and CEO Julie Anna Potts said in a release. “This initiative should make nutrition and medical advice synonymous for the well-being of the patient and the consumer.”
Potts believes this initiative can help counter confusing and misleading information about nutrition, including the vital role of meat and poultry in health dietary patterns.
“Meat and poultry products provide consumers with a convenient, direct and balanced dietary source of all essential amino acids,” the Meat Institute said earlier this year. “Per serving, meat, poultry and fish provide more protein than dairy, eggs, legumes, cereals, vegetables or nuts. Protein is critical for developing, maintaining and repairing strong muscles; is vital for growth and brain development in children; and is essential to prevent muscle loss during aging.”
In February, Meat Institute President Vice President of Regulatory and Scientific Affairs Susan Backus said a modified Healthy U.S.-Style Dietary Pattern risks the potential for unintended consequences for nutrient and energy intakes.
“Americans need to improve their eating patterns to promote health,” Backus pointed out. “Considering dietary choices based on taste and cultural preferences, health and economic status, and food availability will be key to improving the dietary habits of Americans. A recommendation to reduce, limit or avoid nutrient dense products like meat and poultry will have significant unintended nutritional consequences across all life stages.”
Potts said improving nutrition education for medical professionals is “welcome, commonsense and overdue.”
